Cooking with herbs and spices is a must when it comes to properly seasoning of your dishes so here at Straight Outta My Kitchen has found a Spice reference.
Also go and Check out the Health Benefits Of Beer from Stag Kiss Budapest, it’s a great read I really enjoyed and learned a lot from it.
A
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Ajwain, carom seeds (Trachyspermum ammi) (South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
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Akudjura (Solanum centrale) (Australia)
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Alexanders (Smyrnium olusatrum)
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Alkanet (Alkanna tinctoria), for red color
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Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
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Allspice (Pimenta dioica)
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Angelica (Angelica archangelica)
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Anise (Pimpinella anisum)
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Aniseed myrtle (Syzygium anisatum) (Australia)
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Annatto (Bixa orellana)
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Artemisia (Artemisia spp.)
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Asafoetida (Ferula assafoetida)
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Avens (Geum urbanum)
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Avocado leaf (Persea americana)
B
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Barberry (Berberis vulgaris and other Berberis spp.)
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Basil, sweet (Ocimum basilicum)
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Basil, Holy (Ocimum tenuiflorum)
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Basil, lemon (Ocimum × citriodorum)
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Basil, Thai (O. basilicum var. thyrsiflora)
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Bay leaf (Laurus nobilis)
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Indian Bay leaf, tejpat, malabathrum (Cinnamomum tamala)
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Boldo (Peumus boldus)
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Borage (Borago officinalis)
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Blue fenugreek, blue melilot (Trigonella caerulea)
C
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Caper (Capparis spinosa)
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Caraway (Carum carvi)
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Cardamom (Elettaria cardamomum)
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Cardamom, black (Amomum subulatum, Amomum costatum)
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Cassia (Cinnamomum aromaticum)
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Catnip (Nepeta cataria)
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Cayenne pepper (Capsicum annuum)
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Celery leaf (Apiumi graveolens)
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Celery seed (Apiumi graveolens)
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Chervil (Anthriscus cerefolium)
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Cichοrium spinosum
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Chicory (Cichorium intybus)
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Chili pepper (Capsicum spp.)
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Chives (Allium schoenoprasum)
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Cicely, sweet cicely (Myrrhis odorata)
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Cilantro, coriander greens, coriander herb (Coriandrum sativum)
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Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
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Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
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Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)
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Cinnamon, white (Canella winterana)
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Cinnamon myrtle (Backhousia myrtifolia) (Australia)
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Clary, Clary sage (Salvia sclarea)
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Clove (Syzygium aromaticum)
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Coriander seed (Coriandrum sativum)
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Coriander, Vietnamese (Persicaria odorata)
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Costmary (Tanacetum balsamita)
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Cubeb pepper (Piper cubeba)
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Cudweed (Gnaphalium spp.) (Vietnam)
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Culantro, culangot, long coriander (Eryngium foetidum)
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Cumin (Cuminum cyminum)
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Curry leaf (Murraya koenigii)
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Curry plant (Helichrysum italicum)
D
E
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Elderflower (Sambucus spp.)
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Epazote (Dysphania ambrosioides)
F
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Fennel (Foeniculum vulgare)
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Fenugreek (Trigonella foenum-graecum)
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Filé powder, gumbo filé (Sassafras albidum)
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Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)
G
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Galangal, greater (Alpinia galanga)
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Galangal, lesser (Alpinia officinarum)
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Galingale (Cyperus spp.)
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Garlic chives (Allium tuberosum)
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Ginger (Zingiber officinale)
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Ginger, torch, bunga siantan (Etlingera elatior) (Indonesia)
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Golpar, Persian hogweed (Heracleum persicum) (Iran)
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Grains of paradise (Aframomum melegueta)
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Grains of Selim, Kani pepper (Xylopia aethiopica)
H
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Horseradish (Armoracia rusticana)
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Houttuynia cordata (Vietnam)
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Huacatay, Mexican marigold, mint marigold (Tagetes minuta)
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Hyssop (Hyssopus officinalis)
I
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Indonesian bay leaf, daun salam (Syzygium polyanthum)
J
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Jasmine flowers (Jasminum spp.)
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Jiaogulan (Gynostemma pentaphyllum)
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Jimbu (Allium hypsistum) (Nepal)
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Juniper berry (Juniperus communis)
K
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Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)
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Kala zeera (or kala jira), black cumin (Bunium persicum) (South Asia)
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Kawakawa seeds (Macropiper excelsum) (New Zealand)
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Keluak, kluwak, kepayang (Pangium edule)
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Kencur, galangal, kentjur (Kaempferia galanga)
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Kinh gioi, Vietnamese balm (Elsholtzia ciliata)
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Kokam seed (Garcinia indica) (Indian confectionery)
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Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
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Koseret leaves (Lippia adoensis) (Ethiopia)
L
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Lavender (Lavandula spp.)
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Lemon balm (Melissa officinalis)
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Lemon ironbark (Eucalyptus staigeriana) (Australia)
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Lemon myrtle (Backhousia citriodora) (Australia)
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Lemon verbena (Lippia citriodora)
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Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
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Leptotes bicolor (Paraguay and southern Brazil)
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Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)
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Licorice, liquorice (Glycyrrhiza glabra)
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Lime flower, linden flower (Tilia spp.)
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Lovage (Levisticum officinale)
M
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Mace (Myristica fragrans)
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Mahleb, St. Lucie cherry (Prunus mahaleb)
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Marjoram (Origanum majorana)
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Mastic (Pistacia lentiscus)
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Mint (Mentha spp.), 25 species, hundreds of varieties
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Mountain horopito (Pseudowintera colorata), ‘pepper-plant’ (New Zealand)
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Musk mallow, abelmosk (Abelmoschus moschatus)
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Mustard, black, mustard plant, mustard seed (Brassica nigra)
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Mustard, brown, mustard plant, mustard seed (Brassica juncea)
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Mustard, white, mustard plant, mustard seed (Sinapis alba)
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Mustard, yellow (Brassica hirta = Sinapis alba)
N
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Nigella, kalonji, black caraway, black onion seed (Nigella sativa)
O
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Olida (Eucalyptus olida) (Australia)
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Oregano (Origanum vulgare, O. heracleoticum, and other species)
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Oregano, Cuban (Plectranthus amboinicus)
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Orris root (Iris germanica, I. florentina, I. pallida)
P
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Paprika (Capsicum annuum)
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Paracress (Spilanthes acmella, Soleracea) (Brazil)
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Parsley (Petroselinum crispum)
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Pepper, black, white, and green (Piper nigrum)
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Pepper, Brazilian, or pink pepper (Schinus terebinthifolius)
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Pepper, Dorrigo (Tasmannia stipitata) (Australia)
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Pepper, long (Piper longum)
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Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
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Peppermint (Mentha piperata)
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Peppermint gum leaf (Eucalyptus dives)
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Perilla, shiso (Perilla spp.)
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Peruvian pepper (Schinus molle)
Q
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Quassia (Quassia amara), bitter spice in aperitifs and some beers and fortified wines
R
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Rice paddy herb (Limnophila aromatica) (Vietnam)
S
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Safflower (Carthamus tinctorius), for yellow color
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Saffron (Crocus sativus)
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use of saffron
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Sage (Salvia officinalis)
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Saigon cinnamon (Cinnamomum loureiroi)
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Salad burnet (Sanguisorba minor)
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Salep (Orchis mascula)
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Sassafras (Sassafras albidum)
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Savory, summer (Satureja hortensis)
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Savory, winter (Satureja montana)
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Shiso (Perilla frutescens)
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Silphium, silphion, laser, laserpicium, lasarpicium (Ancient Roman cuisine, Ancient Greek cuisine)
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Sorrel (Rumex acetosa)
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Sorrel, sheep (Rumex acetosella)
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Spearmint (Mentha spicata)
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Spikenard (Nardostachys grandiflora or N. jatamansi)
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Star anise (Illicium verum)
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Sumac (Rhus coriaria)
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Sweet woodruff (Galium odoratum)
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Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
T
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Tarragon (Artemisia dracunculus)
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Thyme (Thymus vulgaris)
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Thyme, lemon (Thymus × citriodorus)
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Turmeric (Curcuma longa)
V
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Vanilla (Vanilla planifolia)
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Voatsiperifery (Piper borbonense) [Madagascar]
W
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Wasabi (Wasabia japonica)
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Water-pepper, smartweed (Polygonum hydropiper)
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Watercress (Rorippa nasturtium-aquatica)
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Wattleseed (from about 120 spp. of Australian Acacia)
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Wild thyme (Thymus serpyllum)
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Willow herb (Epilobium parviflorum)
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Wintergreen (Gaultheria procumbens)
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Wood avens, herb bennet (Geum urbanum)
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Woodruff (Galium odoratum)
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Wormwood, absinthe (Artemisia absinthium)
Y
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Yerba buena, any of four different species, many unrelated
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Yarrow (Achillea millefolium)
Z
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Za’atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
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Zedoary (Curcuma zedoaria)
∗This list is from Wikipedia
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