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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.

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A

• Ajwain, carom seeds (Trachyspermum ammi) (South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)

• Akudjura (Solanum centrale) (Australia)

• Alexanders (Smyrnium olusatrum)

• Alkanet (Alkanna tinctoria), for red color

• Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)

• Allspice (Pimenta dioica)

• Angelica (Angelica archangelica)

• Anise (Pimpinella anisum)

• Aniseed myrtle (Syzygium anisatum) (Australia)

• Annatto (Bixa orellana)

• Artemisia (Artemisia spp.)

• Asafoetida (Ferula assafoetida)

• Avens (Geum urbanum)

• Avocado leaf (Persea americana)

B

• Barberry (Berberis vulgaris and other Berberis spp.)

• Basil, sweet (Ocimum basilicum)

• Basil, Holy (Ocimum tenuiflorum)

• Basil, lemon (Ocimum × citriodorum)

• Basil, Thai (O. basilicum var. thyrsiflora)

• Bay leaf (Laurus nobilis)

• Indian Bay leaf, tejpat, malabathrum (Cinnamomum tamala)

• Boldo (Peumus boldus)

• Borage (Borago officinalis)

• Blue fenugreek, blue melilot (Trigonella caerulea)

C

Caper (Capparis spinosa)

Caraway (Carum carvi)

Cardamom (Elettaria cardamomum)

Cardamom, black (Amomum subulatum, Amomum costatum)

Cassia (Cinnamomum aromaticum)

Catnip (Nepeta cataria)

Cayenne pepper (Capsicum annuum)

Celery leaf (Apiumi graveolens)

Celery seed (Apiumi graveolens)

Chervil (Anthriscus cerefolium)

Cichοrium spinosum

Chicory (Cichorium intybus)

Chili pepper (Capsicum spp.)

Chives (Allium schoenoprasum)

Cicely, sweet cicely (Myrrhis odorata)

Cilantro, coriander greens, coriander herb (Coriandrum sativum)

Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)

Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)

Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)

Cinnamon, white (Canella winterana)

Cinnamon myrtle (Backhousia myrtifolia) (Australia)

Clary, Clary sage (Salvia sclarea)

Clove (Syzygium aromaticum)

Coriander seed (Coriandrum sativum)

Coriander, Vietnamese (Persicaria odorata)

Costmary (Tanacetum balsamita)

Cubeb pepper (Piper cubeba)

Cudweed (Gnaphalium spp.) (Vietnam)

Culantro, culangot, long coriander (Eryngium foetidum)

Cumin (Cuminum cyminum)

Curry leaf (Murraya koenigii)

Curry plant (Helichrysum italicum)

D

Dill herb or weed (Anethum graveolens)

Dill seed (Anethum graveolens)

E

Elderflower (Sambucus spp.)

Epazote (Dysphania ambrosioides)

F

Fennel (Foeniculum vulgare)

Fenugreek (Trigonella foenum-graecum)

Filé powder, gumbo filé (Sassafras albidum)

Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)

G

Galangal, greater (Alpinia galanga)

Galangal, lesser (Alpinia officinarum)

Galingale (Cyperus spp.)

Garlic chives (Allium tuberosum)

Ginger (Zingiber officinale)

Ginger, torch, bunga siantan (Etlingera elatior) (Indonesia)

Golpar, Persian hogweed (Heracleum persicum) (Iran)

Grains of paradise (Aframomum melegueta)

Grains of Selim, Kani pepper (Xylopia aethiopica)

H

Horseradish (Armoracia rusticana)

Houttuynia cordata (Vietnam)

Huacatay, Mexican marigold, mint marigold (Tagetes minuta)

Hyssop (Hyssopus officinalis)

I

Indonesian bay leaf, daun salam (Syzygium polyanthum)

J

Jasmine flowers (Jasminum spp.)

Jiaogulan (Gynostemma pentaphyllum)

Jimbu (Allium hypsistum) (Nepal)

Juniper berry (Juniperus communis)

K

Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)

Kala zeera (or kala jira), black cumin (Bunium persicum) (South Asia)

Kawakawa seeds (Macropiper excelsum) (New Zealand)

Keluak, kluwak, kepayang (Pangium edule)

Kencur, galangal, kentjur (Kaempferia galanga)

Kinh gioi, Vietnamese balm (Elsholtzia ciliata)

Kokam seed (Garcinia indica) (Indian confectionery)

Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)

Koseret leaves (Lippia adoensis) (Ethiopia)

L

Lavender (Lavandula spp.)

Lemon balm (Melissa officinalis)

Lemon ironbark (Eucalyptus staigeriana) (Australia)

Lemon myrtle (Backhousia citriodora) (Australia)

Lemon verbena (Lippia citriodora)

Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)

Leptotes bicolor (Paraguay and southern Brazil)

Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)

Licorice, liquorice (Glycyrrhiza glabra)

Lime flower, linden flower (Tilia spp.)

Lovage (Levisticum officinale)

M

Mace (Myristica fragrans)

Mahleb, St. Lucie cherry (Prunus mahaleb)

Marjoram (Origanum majorana)

Mastic (Pistacia lentiscus)

Mint (Mentha spp.), 25 species, hundreds of varieties

Mountain horopito (Pseudowintera colorata), ‘pepper-plant’ (New Zealand)

Musk mallow, abelmosk (Abelmoschus moschatus)

Mustard, black, mustard plant, mustard seed (Brassica nigra)

Mustard, brown, mustard plant, mustard seed (Brassica juncea)

Mustard, white, mustard plant, mustard seed (Sinapis alba)

Mustard, yellow (Brassica hirta = Sinapis alba)

N

Nigella, kalonji, black caraway, black onion seed (Nigella sativa)

Njangsa, djansang (Ricinodendron heudelotii) (West Africa)

Nutmeg (Myristica fragrans)

O

Olida (Eucalyptus olida) (Australia)

Oregano (Origanum vulgare, O. heracleoticum, and other species)

Oregano, Cuban (Plectranthus amboinicus)

Orris root (Iris germanica, I. florentina, I. pallida)

P

Pandan flower, kewra (Pandanus odoratissimus)

Pandan leaf, screwpine (Pandanus amaryllifolius)

Paprika (Capsicum annuum)

Paracress (Spilanthes acmella, Soleracea) (Brazil)

Parsley (Petroselinum crispum)

Pepper, black, white, and green (Piper nigrum)

Pepper, Brazilian, or pink pepper (Schinus terebinthifolius)

Pepper, Dorrigo (Tasmannia stipitata) (Australia)

Pepper, long (Piper longum)

Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)

Peppermint (Mentha piperata)

Peppermint gum leaf (Eucalyptus dives)

Perilla, shiso (Perilla spp.)

Peruvian pepper (Schinus molle)

Q

Quassia (Quassia amara), bitter spice in aperitifs and some beers and fortified wines

R

Rice paddy herb (Limnophila aromatica) (Vietnam)

Rosemary (Rosmarinus officinalis)

Rue (Ruta graveolens)

S

Safflower (Carthamus tinctorius), for yellow color

Saffron (Crocus sativus)

use of saffron

Sage (Salvia officinalis)

Saigon cinnamon (Cinnamomum loureiroi)

Salad burnet (Sanguisorba minor)

Salep (Orchis mascula)

Sassafras (Sassafras albidum)

Savory, summer (Satureja hortensis)

Savory, winter (Satureja montana)

Shiso (Perilla frutescens)

Silphium, silphion, laser, laserpicium, lasarpicium (Ancient Roman cuisine, Ancient Greek cuisine)

Sorrel (Rumex acetosa)

Sorrel, sheep (Rumex acetosella)

Spearmint (Mentha spicata)

Spikenard (Nardostachys grandiflora or N. jatamansi)

Star anise (Illicium verum)

Sumac (Rhus coriaria)

Sweet woodruff (Galium odoratum)

Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)

T

Tarragon (Artemisia dracunculus)

Thyme (Thymus vulgaris)

Thyme, lemon (Thymus × citriodorus)

Turmeric (Curcuma longa)

V

Vanilla (Vanilla planifolia)

Voatsiperifery (Piper borbonense) [Madagascar]

W

Wasabi (Wasabia japonica)

Water-pepper, smartweed (Polygonum hydropiper)

Watercress (Rorippa nasturtium-aquatica)

Wattleseed (from about 120 spp. of Australian Acacia)

Wild thyme (Thymus serpyllum)

Willow herb (Epilobium parviflorum)

Wintergreen (Gaultheria procumbens)

Wood avens, herb bennet (Geum urbanum)

Woodruff (Galium odoratum)

Wormwood, absinthe (Artemisia absinthium)

Y

Yerba buena, any of four different species, many unrelated

Yarrow (Achillea millefolium)

Z

Za’atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)

Zedoary (Curcuma zedoaria)

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∗This list is from Wikipedia

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