Spices · Profile
List of Herbs and Spices: Every SPICEography Profile, A to Z by Type
This is SPICEography’s full list of herbs and spices: every ingredient and blend profile on the site, grouped by type and listed A to Z, with links to each one’s substitutes, storage, cooking and “too much” pages where they exist. Below the ingredient tables are guides by cuisine and by dish.
Herb or spice?
There is no single dividing line. Britannica treats spices and herbs together as parts of plants grown for their aromatic, pungent or otherwise desirable substances, taken from rhizomes, bulbs, barks, flower buds, stigmas, fruits, seeds and leaves, and notes they are commonly divided into spices, spice seeds and herbs.1 In everyday kitchen use, herbs are leaves and the rest are spices; that is common usage rather than a formal rule, and this list follows it.
US labeling law draws the line differently. The FDA’s definition of “spice” is any aromatic vegetable substance in whole, broken or ground form whose significant function in food is seasoning rather than nutrition, and its examples include leafy herbs such as basil, bay leaves, marjoram, oregano, parsley, rosemary, sage, tarragon and thyme.2 The same rule leaves out onions, garlic and celery, because they have traditionally been regarded as foods.2 So on a US ingredient label, thyme can be a “spice” while garlic powder is not.
How to use this list
- Find a profile: names link to the full page.
- Related pages: where the site has them, each row links to substitutes, a “too much” fix, storage and freezing guides, and cooking or uses pages.
- Blends have their own table; their ingredients vary by maker, and each blend’s page shows named recipes or labels side by side.
- Storage for any dried spice: see how long can spices last?, do spices go bad? and the best containers for spices.
Herbs
Spices: seeds, barks, berries, roots and flowers
Chiles and chile powders
Garlic, onion, ginger and other pungent aromatics
Salts
Blends and seasonings
Other seasonings
| Name | Related pages |
|---|---|
| Monosodium glutamate | |
| Soy sauce powder | |
| Vanilla | too much |
| Vanilla sugar | substitutes · uses |
| Vinegar powder | |
| Worcestershire powder |
Guides by cuisine and region
Australian spices, Brazilian spices, Caribbean spices, Chilean spices, Christmas spices, Cuban spices, Egyptian spices, Ethiopian spices, French spices, German spices, Haitian spices, Hungarian spices, Indian spices, Italian spices, Jamaican spices, Japanese spices, Korean spices, Mediterranean spices, Moroccan spices, Nigerian spices, Peruvian spices, Polish spices, Portuguese spices, South African spices, Spanish spices, Thai spices, Tunisian spices.
Spices for particular dishes
Baked potato spices, Beef stew spices, Clam chowder spices, Cornbread spices, Corned beef and cabbage spices, Cranberry sauce spices, Curry spices, Eggplant spices, French onion soup spices, French toast spices, Stuffing spices, Green bean casserole spices, Gyro spices, Hash brown spices, Hot dog spices, Hummus spices, Jambalaya spices, Kale spices, Korean BBQ spices, Lobster spices, Minestrone soup spices, Mushroom spices, Oatmeal spices, Okra spices, Paella spices, Pancake spices, Pot roast spices, Potato soup spices, Pumpkin seed spices, Pumpkin soup spices, Roasted beet spices, Split pea soup spices, Sweet potato spices, Tomato soup spices, Tortilla soup spices, Turkey gravy spices, Vegetable soup spices.
More guides
- Must-have spices: a starter spice rack
- Winter spice rack: must-have spices for cold days
- Thanksgiving herbs and spices
- The best salt for cooking
- Types of mint
- The most expensive spices and why saffron is so expensive
- Is ginger spicy?, is curry powder spicy?, is cinnamon good for your skin?
- Herbs for inflammation and spices and herbs for weight loss
Footnotes
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“Spice and herb”, Encyclopaedia Britannica. britannica.com · Reference work ↩
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21 CFR 101.22, Electronic Code of Federal Regulations (FDA). ecfr.gov · Regulator ↩ ↩2