Allspice: Also known as Jamaica pepper. It has a sweet, warm flavor that is reminiscent of cloves and cinnamon. Use in apple dishes and spice cakes.

Basil: A member of the mint family, this herb has a sweet, clove-like flavor. Its pungent aroma adds depth to tomato or eggplant dishes.

Bay leaf: Not actually a leaf; it’s actually a dried berry. The bay leaf should not be eaten because it can cause intestinal distress. It should be removed from any dish before serving because it’s hard and sharp when dried. Bay leaves are good in soups, stews, pickles, and marinades.

Caraway seed: Used in rye breads and bagels, caraway has a licorice flavor.

Celery seed: Used to flavor soups, salad dressings, salad itself, potato salad, and coleslaw recipes.

Chervil: A delicate anise-flavored green herb used for seasoning fish sauces and chicken dishes. It’s also used as one of four herbs (the other three are tarragon, parsley, and chives) to make fines herbes (a French seasoning mix).

Chili powder: This is made

Allspice

Basil

Bay leaves

Caraway seeds

Cardamom

Cayenne pepper

Cerasee (Bitter melon)

Allspice: A dried berry with a flavor similar to nutmeg. Allspice can be used whole or ground, and it is found in Caribbean, Mexican and Asian cooking.

Cinnamon: The dried bark of a tropical tree. Ground cinnamon is used in sweet foods like pastries, cookies and cakes. Cinnamon sticks are used to flavor stews and boiled foods like rice pudding.

Cloves: Cloves are the dried flower buds of a small tree. Cloves have a strong taste and aroma.

Coriander: The seeds of cilantro (coriandrum sativum), which is also known as Chinese parsley. Coriander has a spicy, citrus flavor and can be used in both sweet and savory dishes.

Cumin: Cumin seeds are the dried fruit of an annual herb in the parsley family. Cumin has a distinctive flavor that is highly aromatic and slightly bitter.

Ginger: A root with a tough tan skin and firm white flesh that is used fresh or dried to add flavor to many Asian dishes. In addition to its culinary uses, ginger has been used for centuries for medicinal purposes such as alleviating nausea, morning sickness and upset stomachs.

Mustard Seed: The yellow seed from

Ground pepper is a common seasoning in many cuisines and prepared mustards.

Allspice, laurel, cloves, nutmeg and cinnamon are the main ingredients in Caribbean jerk seasoning. Allspice is also an ingredient in pepper blends such as Vietnamese “mixed pepper”. Allspice is used in Middle Eastern cuisine (where it is called kamun), as well as in many of the cuisines of Asia, including Indian, Pakistani, Bangladeshi, Afghani, Iranian, Nepali and Indonesian cuisine. It is also widely used in the Caribbean Islands. Allspice is also indispensable in Middle Eastern cuisine such as baharat.

Allspice is commonly used in Great Britain; in baked goods, stewed fruits and other dishes that typically use cinnamon and cloves.

Allspice can sometimes be confused with star anise. While the two share some similar notes (both being licorice-like), allspice tastes closer to a blend of clove and nutmeg.

Name: Astragalus

Allspice

Allspice is the dried berry of an evergreen tree. It tastes like a mix of cinnamon, nutmeg and cloves. Allspice is used in sweet dishes and desserts, as well as with meats, seafood and poultry. It is often used in Caribbean cuisine.