Anise seeds have light brown colour and oval shape. They are seeds of  Pimpinella Anisum plant, a plant in the parsley family (dill, cumin, fennel). Anise smells and tastes like licorice. Europeans use anise in the preparation of sweets (cakes, cookies, sweet breads). In some Middle East countries and in India, anise is an ingredient of other meals as well (soups, stews). Anise oil is used in preparation of a special liqueur.

Basil is a leaf of Ocimum Basilicum, leafy plant of bright green colour. Name of this plant originates from Greek word basileus (king), a name it got because of its rich fragrance. This herb is native to Italy, France and Egypt, but grows easily anywhere. in India and Southeast Asia basil is considered to be sacred, so it is also used in religious ceremonies. Basil has sweet fragrance, it is used fres and dried, but its aroma is more pronounced when used as fresh leaf. It is especially good with tomatoes and garlic. Basil is often ingredient of Italian recipes. It is added to soups, sauces, salads, meats, fish, seafood, eggs, pasta and pizzas.

Cayenne pepper is made from the dried pods of chili peppers. This pungent spice compliments the hot taste of dishes of Asia, South America and Middle East. We could say that Cayenne Pepper is traditional ingredient of Mexican and Italian cuisine. This spice has bright red colour, it is hot to taste and it can be added to various vegetable and meat dishes.

Chili is a small pepper native to Central and South America, India and the Far East. It can be used fresh or dried, whole or crushed. Fresh peppers could have green or red colur. Green peppers are the hotter of the two, and the seeds are the hottest part. Mild red peppers are ground for the preparation of red paprika spice while hot red peppers are used for cayenne pepper. Chili is frequently the ingredient of Mexican dishes, it is added to meat dishes (e.g. Chili con carne), chicken, fish, rice, pasta, etc. It is recommended to properly wash your hands after handling chilli peppers.

Cinnamon is the dried bark of Cassia trees native to Sri Lanka and Seychelle Islands. Cinnamon could be used as stisks or ground spice. Sticks are mode of long pieces of bark that are rolled, pressed and dried, then cut to smaller, thorn-like pieces. Cinnamon has sweet and strong taste, and aroma reminiscent of wood, it's sweet and gentle. Cinnamon is mostly used in sweets, it is used in the whole world. In middle East Cinnamon is also used in chicken and lamb dishes. Whole Cinnamon sticks are also used in pickling and preserving, and with hot drinks.

Curry powder is a mixture of several ground spices (turmeric, cumin, coriander, fenugreek, cayenne pepper and dried garlic powder). Although it has a strong, pungent taste, spices that make it are stronger when used individualy. The strength of Curry powder depends on the combination of spices used in it. Curry is mostly used in India and the whole Southeast Asia, with vegetable, meat, poultry and fish dishes, as well as in chutneys, salad dressings, egg and cheese dishes.

Ginger is a tuberous root of Zingiber Officinale plant native to Indonesia, India and Nigeria. It is cultivated in tropic countries. Older ginger roots are dried and then used in pieces or ground as dried powder. Young roots are sometimes crystallized with sugar. Ginger is pungent and highly aromatic, it has sweet aroma reminiscent of wood. It is used in curries and Oriental dishes, and it is especially good with pork, ham and chicken, as well as in preserves and desserts.

Sage grows as evergreen shrub Salvia Officinalis. This shrub has long, smoky green, welvet-like leaves. It is used as dried or fresh herb, and it has strong taste so it should be used in smaller quantities. It has pleasant aroma. Sage is used in pork, poultry and game dishes, stuffings, with cheese and eggs, grilled fish.

Cardamom is the seed of Elettaria Cardamomum tropical fruit, native to India, Sri Lanka and Guatemala. Seeds are found in oval pods. Whole pods can be green, brown, red or white. Cardamom could be used as crushed pod or you can only use the seed (the whole or grounded). It has a sweet, lemony taste, and it is used in curries and lamb dishes, with rice and in desserts. In Arabic countries, cardamom is added to black coffee. 

Cloves are dried, brown, unopened flowers of Syzygium Aromaticum evergreen tree, native to Indonesia but today grown in many other countries. Cloves have very strong, aromatic taste and aroma, and are used whole or as ground spice. They are most frequently added to cakes and other sweets, but in some countries they are also the ingredient of pork, ham, chicken and fish dishes (e.g. marrinated herring), curries, sauces and pilau rice.

Fennel is oval green or light brown dried fruit of Foeniculum Vulgare plant, native to Europe and India. This fruit grows in clusters, with small seeds inside them. It has a mild liquorice taste reminiscent of anise, but more aromatic, sweeter and of less pungent aroma. Fennel can be used as seed, fresh tops or weed. It is often used in Italian dishes, curries, sausage meat, and is also exceptionally tasty in fish dishes.

Dill is a tall Anethum Graveolens plant, native to Europe and the United States. Dill seeds and leaves are very tasty, the aroma of seeds is somewhat reminiscent of Cumin but is not that pungent. Dill has a very stron fragrance. It can be used as seeds, fresh or as dried weed. Dill is most often found in German, Russian and Scandinavian dishes, and is probably the best known ingredient of pickled cucumbers. It is especially good with fish, eggs and cheese, with vegetables and in salad dressings.

Coriander is the seed of Coriandrum Sativum plant, native to Central and South America, the Mediterranean, France and Morocco. It is a small, round-shaped seed of brown or bright red color. It has gentle, sweet, specific taste reminiscent of the taste of the orrange. Some call it Chinese parsly because it looks like parsley. It is used as a seed, grounded or as leaves. Seeds are grounded to emphasize their aroma. Coriander is added to stews, curries, rice, pillafs, chicken dishes, eggs and cheese. Coriander leaves are added to Moroccan stews and Mexican salsas.

Cumin is the pale green seed of Cuminum Cyminum plant, which originates in Mediterranean, but is also native to India, Turkey and Middle East. It is very pungent and aromatic, with slightly bitter flavour. It is used as seeds or ground spice, in curries, Mexican dishes (e.g. Chili con carne), marinades, chutneys, with cheese and eggs, and grilled/broiled meats such as kebabs.

Turmeric spice is made of the root of Curcuma Longa plant, native to India and the Caribbean. This root has brown skin and bright orrange flesh. Spice is made of finger-shaped growths of the root. Root is steamed, then dried and ground. Turmeric can have different shades of orrange colour, it has mild bitter-sweet taste and orrange-like aroma. Turmeric is used in Indian and Oriental dishes, in curries, rice, meat and lentil dishes, seafood and sallad dressings. It could be used as the replacement for saffron.

Bay leaf is the leaf of sweet Laurus Nobilis laurel tree, native to southern Europe, but it grow anywhere. Leaves are green and glossy, with pungent aroma and strong, slightly bitter taste. Bay leaf is one of the ingredients of the classic French cuisine. It is also used in soups, stews, curries, sauces, marinades for meat, fish and poultry. It gives a special taste to pickles and preserves.

Thyme are small, smoky-green leaves of Thymus Vulgaris shrub, native to Europe. Leaves are used fresh or dried (ground or chopped), They have pungent aroma and gentle taste, somewhat reminiscent of mint. Thyme  is used with poultry (e.g. for stuffing), meat and fish dishes, game (e.g. stews), vegetables, and it can be added to pasta, rice, sauces, soups.

Poppy seeds are very small black or white seeds of Papaver Somniferum plant, native to Mediterranean countries, but the best quality poppy seeds come from one of the plants grown in Holland. Seeds taste like nuts and are used in pasta and rice dishes, sallad dressings, cakes and cookies, with fish and vegetables. In India, poppy seeds are used to thicken the sauces.

Marjoram is the green leaf of Majorana Hortensis plant, native to Asia and Europe. It tastes like slightly bitter oregano. It is used fresh or dried, in meat dishes, especially lamb, in poultry stuffing, soups, with cheeses and vegetables. Marjoram is also a nice garnish.

Mint is the leaf, and two most famous species of mint come from Mentha Spicata L. and Mentha Piperita L. Mint is native to Europe and Asia. It is used fresh or dried, it is very fragrant and sweet, tasting refreshing and cool. Mint is especially tasty in lamb dishes. It si also used with potatoes, cucumbers, carrots and peas, as well as in fruit desserts, ice-cream, and in a special liqueur.

Nutmeg is the seed of Myristica Fragrans evergreen tree, native to Indonesia. This tree gives two spices: nutmeg and mace. Both spices come from the fruit that splits into outer coating (mace) and inner nutmeg seed. Nutmeg is sweet, aromatic, with a slightly nutty taste. It is used as a whole seed or pre-grated spice. Nutmeg is mostly used in desserts and baking, but it can also be used in sausages, soups, meat dishes (pork and weal goulash).

Mediterranean oregano is the dried leaf of Origanum Vulgare L plant. It has strong and pungent aroma, with slightly bitter taste. Although oreganoe can be used fresh, it is most common to use it dried and crushed. Oregano is one of the ingredients of chili spice. It is used in Italian, Mexican and Spanish dishes (with meats, rice, pasta, eggs, omelets), and it is essential on pizza.

Pepper is the dried berry of tropical plant Piper Nigrum, native to India and Asia. Peppercorn can be black, white, green or pink. Green peppercorns are fresh, unripe berries. Black are dried ripe berries. White berries are soaked ripe berries, which then loose their outer shell, so only the berry core is used. Pink are peppercorns preserved in vinegar. Black peppercorns have pungent, strong aroma and taste, white are more pungent than black, green are fresher and lighter. Peppercorns can be used in all dishes with meat, poultry, fish and vegetables. It is tasty in rice and pasta dishes, marinades, with eggs and cheese, sausages and soups. The taste and fragrance of pepper are more pronounced when pepper is freshly grounded, just before adding it to food.

Paprika is the spice made of Capsicum Annum red peppers, native to Hungary and Spain. This spice has bright red colour and it is made of dried ripe fruits. The colour, taste and strength of the spice depends on the type of paprika used. For example, Hungarian paprika is sweeter, while Spanish paprika is stronger. Paprika is used with meath and poultry dishes, for garnishing (e.g. fish and vegetable dishes, stuffed eggs) and in Spanish dishes with seafood, shellfish, rice and sausages.

Parsley is the leaf of Petroselinum Crispum plant, grown in all countries with moderate climate. It can be used fresh or dried, and it is very popular as garnishing. It has fresh and light taste and aroma. Fresh parsley is much tastier than dried. Parsley is used in meat, poultry and fish dishes, soups, sallads, vegetable dishes, in sauces and dressings.

Piment is the dried unripe berry of Pimenta Dioica evergreen tree. These dried berries are small, dark berries, with pungent aroma. Although some think that allspice is a combination of several spices, that is not correct. Its taste is similar to the taste of the mixture of cloves, cinnamon and nutmeg. Allspice is used in Jamaica, in soups, curries and goulash dishes. It is also used for pickling, spiced teas, cakes and other sweets.

Rosemary is a small evergreen shrub Rosmarinus Officinalis, native to Europe, especially Mediterranean hot climate. Leaves look like leaves of the pine tree. The name of this spice means ''dew by the sea''. Rosemary has gentle pine tree aroma, and sweet-bitter taste. It can be used fresh or dried, in lamb, poultry, meat, rabbit and fish dishes (especially tuna), in marinades for meat and fish (for example, combined with the pepper, garlic and olive oil).

Sesame is the seed of Sesamum Indicum herb, native to hot climates of Nicaragua, Brasil and Egypt. The seeds could be yellow, red or black, they have gentle taste reminiscent of nuts. Sesame is usually used in the Oriental and Chinese dishes, and as garnishing/decoration for pasta and vegetables, and sweets.

Tarragon spice comes from the leaves of small Artemisia Dracunculus shrub, native to Siberia and France. Both French and Russian species look the same but Russian has less flavour, while French has glossier look, stronger fragrance and tastes like anise. Tarragon can be used fresh or dried. It is used with chicken, fish, game, poultry, in salad dressings. It is probably better known as a spice used in aromatic vinegar and in the preparation of mustard.

Vanilla comes from long seed pods of tropical orchid Vanilla Planofolia. These seed pods are picked unripe, before the plant flowers, and then they are dried until they get dark brown colour. Vanilla is the most aromatic spice, with sweet fragrance and taste. Vanilla can be used in the preparation of all sweet dishes (ice-cream, creams, cakes, cookies, etc.) and in some drinks and sauces.

Chives are leaves of Allium Schoenoprasum herb, native to Denmark, but grown in many other countries. Leaves are long and thin, they have bright green colour and taste like onion. Chives are used as garnish (e.g. cooked potatoes) or in various French dishes, in combination with other spices. Chives are also added to savoury dishes, sallads and dressings.

Saffron spice comes from the powder from the stigmas of flowers of Crocus Sativus plant, native to Italy, Spain and Portugal. It is a mass of orrange treads, dried and then used whole or crushed. It is the most expensive spice in the world because 75.000 flowers or 225.000 stigmas have to be hand-picked to get half a kilo of spice. Saffron has pungent, slightly bitter taste and intensive fragrance. It is used in very small quantities, with rice dishes (rice gets yellowish colour). The most famous dish with saffron is paella. Saffron is also used in various Oriental dishes, and in sauces for fish and seafood.