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Sweet and light anise flavor, used in fish stocks and sauces or as season in salami and sausages, sometimes used in baking; an ingredient in the Chinese five spice powder.

Sharp, spicy flavor and strongly aromatic. Used for studding ham, with boiled beef, pulses or stewed fruits, in mulled wines and punches, in spiced cakes and baking; also an ingredient in many Middle Eastern and Indian spice mixes.

Distinctive aroma and a bitter flavor than the fresh stalks, found in the form of flavored salt -ingredient in the Bloody Mary- and in soups, sauces, savory baking or marinades, especially for a barbecue.

Hot and fierce with a warm light orange color, spices up fish, shellfish, boiled eggs, vegetable or cheese dishes; essential condiment in deviled sauces.

A spice with a warm and slightly heady piquant flavor; appears in curries, savory rice dishes or coffee in Indian and Middle East cuisines, found in pastries, buns or punch in Western cooking.

The seeds of a plant in the parsley family. They have licorice flavor. Caraway is used in rye bread, pickles, sauerkraut, pork and duck dishes.

Herbs have been cultivated for centuries for their medicinal and culinary properties. Where are the facts and where the myths?

The curry leaf has a balmy, enticing scent and convey a delicately piquant flavor to the dishes in which it is used.

Bay leaf tastes like slightly bitter pepper, with a resinous note. Use in stews, broths, marinades, pickles and in your bouquet garni. Matches well with lentils or beans.