||Central America, West Indies and Jamaica.
||The evergreen, thin allspice tree grows to a height of 6-12 m and up to 100 years old. The first fruits appear in the seventh year.
||Dried and ground fruit grains used as a marinade for venison, beef and fish
||European temperate regions of the Northern Hemisphere to Asia.
||Thick, hollow stems growing up to 2 m tall on damp meadows. Green – white flowers in summer.
||In salads, sauces, soups. Also acts as a digestive tea
||A popular spice from the Mediterranean for over 3000 years.
||Shrub growing up to 70 cm, 3 different leaf shapes, white flowers midsummer.
||In soups, sauces, salads, spirits and cookies
||From European mountains, but also moorland and heaths.
||Up to 60 cm, thin, upright stems with scented resin, yellow flowers in full sun.
||Although poisonous, used in ointments and cosmetics against infections
||Around the Mediterranean.
||Fast-growing plant, up to 50 cm tall with mustard-oily leaves, white flowers in summer.
||Young, tender leaves used for vitamin-rich salads or on pizza, sauces and cheese
||From the Orient to the Mediterranean. Known as the basis for melissa spirits.
||Densely branched, square stems which grow bushy. Leaves smell strongly of lemon.
||The lemon flavor enhances fish, salads and soups. Tea is invigorating
||Originally from India. The Romans brought the plant to Italy.
||Large, deep green, oval leaves, white flowers in late summer, rarely grows higher than 50 cm.
||Pesto and caprese flavoring, on tomatoes and pizza, in salads, vegetables and dips
||Originally from Arabia, came via Spain to Northern Europe.
||Bushy plant with bristly stems, growing up to 80 cm, blue, star-shaped flowers.
||Chopped leaves in cottage cheese and soups
||All around the Mediterranean, mostly from Marseille, Nice and Sicily.
||Thorny shrub up to 1 m tall, round, smooth leaves with white-pink flowers; often grows wild.
||Flower buds in sauces and salads, In Italy with veal (vitello tonnato)
||Coming from Europe across the Mediterranean to Asia.
||Biennial plant. In the first year pinnate leaves, then later up to 1 m tall stems and white flowers.
||The flower seeds are used in bread, brandy, roasts, goulash and cabbage
||Originally from India, Ceylon, Malaysia. Today Vietnam, Tanzania and Madagascar among others.
||Ginger-like shrub, 2-3 m tall, lance-shaped leaves and yellow flowers from which mature small green capsules emerge.
||The green seeds from the capsules are a typical spice in Asian and Arabic cuisine: masala, chai, gingerbread, mulled wine and spiced biscuits
||South and Central America, grows from the fruits of birdseye chilies.
||Pointed, yellow to red fruits. Berries are dried and finely ground.
||20 times hotter than paprika, used in Asian dishes, stews, soups
||Coastal regions of Europe, mainly from the Mediterranean.
||Celery grows thin, branched taproots with strong stems and green, pinnate leaves.
||For soup flavoring. Sticks used for dipping, the leaves in salads, the tubers as a side dish
||Originally called feverfew, comes from South East Europe and North Asia.
||Low, bushy herb with white flowers around a yellow head, very fragrant, up to 50 cm tall.
||In the past for gynecological disorders, antibacterial in tea for stomach and intestinal problems
||From the Caucasus to Asia.
||Up to 70 cm tall. Bushy, curly leaves resembling carrot greens (related to parsley).
||As a herb in soup, with chicken and seafood or as garnish on vegetables. Aids digestion as a tea
||Originally from South and Central America. Today it grows almost anywhere.
||The round, tapering chilies are either green (unripe), yellow or red.
||In Asian cuisine, but also in Latin American dishes
||Central Europe, but also the Rocky Mountains and Himalayas.
||Perennial bulb plant with up to 30 cm long tubular leaves. High levels of vitamin C.
||Chives season salads, cottage cheese, eggs, sauces, sandwiches and fish dishes
||Sri Lanka (Ceylon), and Central America, Indonesia, Madagascar.
||The cinnamon tree grows up to 20 m tall and has shoots up to 2 m long from which the bark is peeled off.
||Ground cinnamon bark (sticks) used with desserts, pastries, tea and mulled wine
||Indonesian Moluccas so-called Spice Islands and Madagascar.
||The evergreen clove tree grows up to 15 m tall, laurel-like leaves with reddish flower buds.
||The dried, sharp buds flavor meat, game, poultry and red cabbage
||Originally from the Near East, also in the EU. Burial gift of the Pharaohs.
||This “savory” grows up to 50 cm and has small, oval-shaped, pinnate leaves with white-reddish flowers.
||Cottage cheese, salad, soups, sauces
||From India, Iran, Indonesia, China and the southern Mediterranean.
||The powder is ground from the brown, dried fruits (similar to caraway) of this Asian goutweed plant.
||Classic spice of Indian, Turkish, South American and African cuisine. Often in chili con carne and falafel
||Native wild meadow plant in the Northern Hemisphere.
||Up to 40 cm tall, smooth stems with non-poisonous milky juice, from spring yellow, serrated petals.
||Green leaves used in salads, with potatoes and eggs. Also cooked as a vegetable
||From Asia. The Egyptians and Romans brought the herb to Europe.
||Similar to fennel, up to 1 m tall, hollow stems with pinnate leaves, yellowish flowers.
||The fresh leaves spice up fish, vegetables and salads. Also added to pickled cucumbers
||From Asia, the plant crossed the Mediterranean to Europe.
||Perennial up to 2 meters tall, up to 50 cm wide, oval leaves, loves sun and humidity.
||The roots are rich in essential oils, used in desserts and tea
||From the Mediterranean to India, China, the Balkans, England and USA.
||Up to 1.50 m tall with blue-green leaves. Seeds up to 12 mm long, yellow flowers in summer.
||Seeds used for tea and bread, vegetables and fish
||Mountain pastures in south and central European mountain ranges.
||Up to 1.40 m high, strong stems, blue or yellow flowers in summer, prefers stony ground.
||Aids digestion in tea and herbal drinks as well as digestive spirits
||South and Central Asian tropics, India, China, Japan, South America.
||Reed-like plant up to 1 m tall, long, narrow leaves with yellow-red flowers.
||Grated roots in Asian food, poultry, lamb, fish and stews
||From Southern Europe to Asia. In Europe for 800 years.
||Vigorous plant with wide, 1 m long leaves. In summer up to 1.5 m long white flowering stem.
||Grated roots a perfect condiment for beef, eggs and salmon
||Central Asia and all of Europe, mostly Mediterranean regions.
||Evergreen coniferous plant, from 20 cm to 12 m tall (depending on location). Blue-black berries.
||Classic condiment with game, deer and lamb. Also good with beef, pork and cabbage. Basis for gin making
||From all the Mediterranean countries. Used for centuries to alleviate headaches.
||Up to 60 cm tall shrub with narrow, aromatic leaves. In summer purple flowers.
||One of the “Herbes de Provence”, suitable for fish, meat and stews
||From India via Africa to Central America.
||The 1.8 m tall grass with green stalks at the top, and white stalks in the bottom third, contains essential oils.
||A must in Asian cuisine. Goes well with fish, and chutneys
||From Arabia, this aphrodisiac found its way to the Mediterranean.
||Thin, reddish stems with aromatic, ovate, gray hairy leaves and white-purple flowers.
||Typical pizza seasoning, also tasty with potatoes, meat and soups
||The cross between water-mint and spearmint is native to Europe.
||Angular stems up to 80 cm tall with serrated leaves (like stinging nettles).
||Relieves cramps, seasons teas, salads, vegetables and meat
||Originally from Asia, but has been in Europe and North America for a long time.
||Hairy, blue red stems with dark green leaves that have a dense cottony down on the underside.
||The bitter, astringent taste goes well with goose, duck, pork and lamb
||From the East Indies via the Middle East to the Mediterranean.
||1.2 m tall plant with horizontally projecting pods containing grains. Yellow blossoms in summer.
||The seeds spice up savory food such as sausages, meat and eggs
||Around the Mediterranean, Asia and North Africa, symbol of love.
||Evergreen shrub up to 5 m tall. Narrow, oily leaves with white flowers and black berries.
||Whole or ground leaves used with grilled meats and roasts, the berries in sauces
||Originally from the Andean countries of Peru, Colombia, Bolivia and Ecuador.
||Climbing plant growing up to 3 m. Round, bright-green leaves with pretty orange-red flowers.
||Mustard-like leaves season cottage cheese, cream cheese and sauces
||Nutmeg trees grow in New Guinea, Indonesia, Madagascar and Brazil.
||Up to 100-year-old, 15 m tree. After 9 months, the fruit bursts open and releases a nut.
||The grated nut spices spinach, cabbage, vegetables, sauces, egg, fish, meat
||From southern Europe through the Alps to northern Europe.
||Bushy rosettes of yellowish green flowers. The roots and leaves have a high vitamin C content.
||The leaves add flavor to soups, sauces, eggs, potatoes and salads. One of the most popular herbs and spices
||From America to Europe (Spain, the Balkans, Hungary) by Columbus.
||The pepper plant has strong green leaves and ca. 10 cm long, red peppers. Up to 60 cm tall.
||The dried and ground seeds are used to flavor and spice up many foods
|Pepper, green (mature)
||Monsoon forests of India, Indonesia and Malaysia.
||Evergreen climbing plant growing up to 9 m tall. After 8 years of maturity, it grows berries for 20 years.
||The green (fresh), black (dried), pickled (green) or ground (black) berries are used for seasoning and sharpening
|Pepper, red / pink
||Grows in Brazil and throughout South America.
||The pepper tree bears not quite ripe, pink berries which are less sharp and have a sweetish taste.
||Milder than green pepper. Perfect for seasoning and sharpening
||Turkey, Greece and India, also partly from Holland.
||Thin, wiry stems growing up to 1 m, blue-green leaves bearing purple flowers with capsules.
||Seeds from capsules used with bread, cookies and cakes
||From the Mediterranean region, grows wild in coastal areas.
||Shrub with needle-like, hairy leaves smelling of essential oils. White-pink flowers.
||The needles season meat, poultry and fish. Also used on potatoes and stew. One of the most popular herbs and spices
||From the Near East, the Moors brought it to Spain and Greece.
||The 8 cm high perennial is a Crocus which blooms in the fall with violet flowers and red stigmas.
||Red, dried and rubbed stigmas used in Béchamel sauce, soups and rice
||Prefers coastal regions of the Mediterranean, but also in Northern Europe.
||Evergreen shrub with gray-green, velvety leaves. In summer purple flowers.
||Leaves suitable for soups, meat and fish dishes. Caution advisable – too much of it is toxic. One of the most popular herbs and spices
||From the sea (contains 3% salt), from the earth, and from the Himalayas.
||White salt has been chemically cleaned, natural salt has a grayish tinge. In the past used as a means of payment.
||The “white gold” is used in almost all dishes
||Eastern Mediterranean region. Today in Central Europe, West Asia and India.
||Bushy herbal plant that grows up to 50 cm tall, long, narrow leaves, flowers pink to purple.
||Reduces bloating and therefore suitable for legumes, meat and fish
||From Ethiopia to India and then to the Mediterranean and Central America.
||Up to 25 m tall, evergreen tree with pinnate leaves and up to 20 cm long, brown pods.
||Used much like lemon juice or vinegar for fish, meat, vegetables and rice
||From Russia to the Mediterranean.
||Slender stems with narrow, elongated leaves, rarely blooms in northern climes.
||Enhances poultry and fish, salads, soups, sauces, pickles, vinegar and oil
||Originally from the Mediterranean. Found today in all mid-latitudes.
||Evergreen shrub with downy stems, many small leaves and pink to purple flowers.
||Goes well with meat, cabbage, soups, sauces and salads. One of the most popular herbs and spices
||Southern Asia, India, Indonesia and now also South America.
||Up to 3 m tall plant with tuberous root, big, broad, lance-shaped leaves with yellow flowers.
||The ground root powder tastes good with rice, noodles, soups and fish.
||Grows worldwide, known since the Middle Ages as catnip.
||Up to 2 m tall perennial with bright green pinnate blades, white and pink flowers.
||Has a calming and relaxing effect, helps against stress and insomnia
||Southern Mexico, Guatemala, and the rest of Central America, Madagascar.
||Climbing orchid with greenish flowers, hanging pods containing thousands of tiny black seeds and thick, fleshy stems.
||Added to chocolate, coffee, desserts, pastries, creams, compotes and cakes
||Grows wild in damp areas throughout Europe and northern Asia.
||Up to 50 cm high, the smooth leaves are reminiscent of lily of the valley, smells strongly of garlic.
||Finely chopped in butter, cottage cheese and yogurt. Also in salads and soups
||European forests, but also from Iran to Siberia.
||Perennial with 30 cm long stems, star-shaped whorls, lancet-leaves and white flowers.
||Used as a tea. In Germany, combined with Rhine wine to make “Maibowle” which is drunk on May 1st
||From Central Europe to Central Asia, North America and New Zealand.
||Bushy perennial, 30-80 cm tall. Multi-jointed, pink flowers in summer.
||The young, fresh leaves are used in salads, cottage cheese and vegetables