Medicinal and culinary uses of aromatic plants
Main spices and aromatic herbs in the kitchen
Although there are many spices or aromatic herbs most people use a limited number of them. The table below shows the main ones, as well as some of their uses and properties.
Many of these aromatic herbs or spices are explained in more detail in the particular study of each of them. If you want to deepen your knowledge on them, go to the appropriate link.
| Aromatic spices or herbs | Characteristics and uses |
| Garlic (Allium sativum) | Flavor and aroma characteristics Sharp flavor and intense aroma. Used parts and main uses Fresh or dry bulb and dehydrated and shoots Fish, meat soups, rice, salads, sauces, potatoes, mushrooms, cheese Some typical dishes or uses Cabbage fried with garlic, soup of garlic, “ajoaceite”. Gazpacho. Main cuisines where it is used Mediterranean, Mexican kitchen and South America. Recommended amount Use with moderation. Form leaves of “ajoaceite” or “Andalusian gazpacho”. Main producing countries China, India and Spain. |
| Basil (Ocimum basilicum) | Flavor and aroma characteristics Very aromatic and sweet flavor Used parts and main uses Fresh or dry Leaves. Vegetables, soups pizzas, cheese, sauces, tomato sauce, pesto Some typical dishes or uses Roquefort with basil, tomatoes with basil, eggplants with basil, pasta with basil. Main cuisines where it is used Mediterranean, Thai, Chinese and Vietnamese cuisine It is part of “bouquet garni” and Thai curry. Main producing countries Egypt and the United States |
| Anise (Pimpinella anisum) | Flavor and aroma characteristics Sweet flavor similar to liquorice. Sweeter than fennel. Used parts and main uses Fruits and fresh leaves. Pies, cakes, meats, cheeses, stews, fish, seafood, curry sauce. Main cuisines where it is used Mediterranean, Middle East and German cuisine. Some typical dishes or uses Doughnuts of anise Recipes with anise, anise bread Recommended amount Moderate use Main producing countries Spain, Turkey and Egypt |
| Saffron (Crocus sativus) | Flavor and aroma characteristics Aroma strong and smooth flavor, colouring yellow. Used parts and main uses Stigmata. Rice, soups, purees, vegetables, cheeses seafood Main cuisines where it is used Mediterranean and Indian cuisine Some typical dishes or uses Paella, couscous, risotto, spaghetti, bouillabaisse Recommended amount Very small. It is included in curry. Main producing countries Spain, France Portugal, Italy and India |
| Cinnamon (Cinnamomum zeylanicum) | Flavor and aroma characteristics Sweet and sharp flavor Used parts and main uses Dry Crust. Pastries, cakes, jams, rice, meat, fruit salads and vegetables, stewed and grilled fruits. Main cuisines where it is used Indian, Mexican, Chinese, South of US, Central America and Southeast Asia. Some typical dishes or uses Apple cake. Rice with milk and cinnamon Baked apple with cinnamon Chocolate ice cream with cinnamon and cream Green tea with cinnamon Chicken with cinnamon Recommended amount Moderate. It combines well with anise, vanilla, ginger, cardamom and fennel. Main producing countries Sri Lanka (Cinnamomum zeylanicum), Vietnan (Cinnamomun loureirii) and Indonesia (Cinnamomum burmannii) |
| Onion (Allium cepa) | Flavor and aroma characteristics Sharp flavor and intense aroma. Used parts and main uses Fresh or dry bulb and dehydrated and shoots. Baked fish, meats, soups, rice, salads, sauces, poultry, stews potatoes, eggs, mushrooms, cheese Main cuisines where it is used Some typical dishes or uses Liver with onion, calf with onion, Onion “tortilla” Recommended amount Use with moderation. Main producing countries China, India the United States,
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| Cloves (Cariophylis aromaticus) | Flavor and aroma characteristics Intense aroma and flavor Used parts and main uses Immature Flowers. Pies, cakes, sauces, legumes purees, meats Main cuisines where it is used Cuisines of India, the United States, China and Germany. Some typical dishes or uses Bechamel sauce, ketchup Recommended amount Very small Main producing countries Zanzibar and Madagascar |
| Coriander = Cilantro (Chinese Parsley) (Coriandrum sativum) | Flavor and aroma characteristics Vegetable aroma, waxy, somewhat orange. Used parts and main uses Ground Seeds and fresh leaves. Salads, soups, beans, sausage, rye bread, chutney, guacamole Main cuisines where it is used Some typical dishes or uses Coffee with seeds of coriander, rice with coriander, salad with coriander, fennel with coriander, potatoes with coriander. Form leaves from many sauces and condiments (masala, curry) Main producing countries Countries of the south of Europe, Mexico and the United States. |
| Dill (Anethum graveolens) | Flavor and aroma characteristics Flavor similar to fennel. Aromatic and fresh. Used parts and main uses Dry and fresh Leaves, seeds and stems. Fish, soups, rice, salads, sauces, vegetables, eggs, pickles, bread of rye, conserves of salmon and herring, potatoes Main cuisines where it is used Some typical dishes or uses Gazpacho, marinated salmon, carpaccio of codfish, cucumber salads with dill. Cabbage with dill. Recommended amount Use with moderation. It is part of many dressings and sour cream. Main producing countries Scandinavian countries |
| Tarragon (Artemisia dracunculus) | Flavor and aroma characteristics Flavor similar to anise. Aromatic Used parts and main uses Frozen, dry or fresh leaves. Meat, fish, seafood, pickles, mushrooms, broth, vegetables, bread, herbs Main cuisines where it is used Mediterranean cuisine, especially the French. Kitchen of Russia and Armenia. Some typical dishes or uses Gazpacho. Salad of mushrooms with tarragon, scrambled eggs with tarragon, roast chicken with tarragon, prawns salad with tarragon. Recommended amount Use with moderation. It is part of tarragon vinegar, “fine herbs”, “Dijon mustard,” the “tartar sauce or “bearnaise sauce.” Main producing countries United States and France. |
More information on spices
