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Oregano Origanum vulgare and others

Paprika (see Cayenne pepper)

Parsley Petroselinum crispum







Salad burnet Sarsaparilla


Mentha piperita

Capsicum spp.

Papaver somniferum Rosmarinus officinalis Ruta graveolens Crocus sativus Salvia officinalis Poterium sanguisorba Smilax spp.

Sassafras albidum

Savory (summer) Satureia hortensis

Savory (winter)

Scallion Sesame Shallot

Southernwood Star anise Stonecrop Sweet Cicely

Sweet woodruff Tansy

Tarragon Thyme

Tonka bean





Satureia montana

Allium fistulosum Sesamum indicum Allium ascalonicum Artemisia abrotanum Illicium verum Sedum acre Osmorhiza spp.

Galium odoratum Tanacetum vulgare

Artemisia dracunculus Thymus vulgaris

Dipteryx spp.

Curcuma longa

Vanilla planifolia

Gaultheria procumbens

Curcuma zedoaria

Leaves used as seasoning with poultry, meats

Leaves used as meat garnish and flavoring in sauces

Oil from leaves used for food, drink, dentifrice flavoring (much commercial menthol is derived from Mentha arvensis grown in Japan)

Bright red fruits of a cultivated variety of pepper used in stuffing olives and in cold meats, cheeses

Seeds used in baking

Oil from leaves used in perfumes, soaps

Flavoring for fruit cups, salads

Dried stigmas used to flavor oriental-style dishes

Leaves used in poultry and meat dressings

Leaves impart a cucumber-like flavor to salads

Roots are source of flavoring for beverages, medicines

Bark and wood yield flavoring for beverages, toothpaste, gumbo

Leaves used in green bean and bean salads, lentil soup, with fish

Leaves used as seasoning in stuffings, meat loaf, stews

Leaves used in wine cookery, soups Seeds used in baking

Bulbs, leaves used in Colbert butter, wine cookery

Leaves used to flavor cakes

Fruits used in candy and cough drops

Dried leaves (ground) used as pepper substitute

Leaves have sweet, slight anise flavor; used to flavor dishes and baked goods that incorporate cooked fruits

Plants used to flavor fruit punches and strawberries

Leaves used in small amounts to flavor baked goods, pancakes, and puddings

Leaves and flowering tops used in pickling sauces

Leaves used in meat and poultry dishes, soups, sauces

Seeds source of flavoring for tobacco; vanilla substitute (now largely synthesized) Rhizomes powdered and used in curry powders, meat flavoring

Flavoring extracted from fruits; used in foods, drinks

Oil from leaves, bark used as flavoring for confections, toothpaste

Dried rhizome used in liqueurs, curry powders


Widely cultivated U.S.; Russia

Central and South America

Widely cultivated Mediterranean Europe Spain; India Yugoslavia Europe; W. Asia American tropics

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