Spices

Front 1

Small brown berry, flavor resembles a combination cinnamon, clove, and nutmeg. Native to West India.

Back 1

Allspice

Front 2

Licorice flavor. Native to Spain, China, and Syria.

Back 2

Anise

Front 3

Aromatic green leaf. Member of mint family.

Back 3

Basil

Front 4

Stiff dark green, oblong leaf with a pungent aroma reminiscent of sassafras. Comes from the Laurel tree.

Back 4

Bay Leaf

Front 5

A personal selection of herbs, vegetables and occasionally spices, often tied with a string.

Back 5

Bouquet Garni

Front 6

Dark brown curved seed. Grown in Northern Europe.

Back 6

Caraway

Front 7

Tiny brown seeds, white or green pods. Sweet, aromatic, and expensive. Native of India and Guatemala.

Back 7

Cardamom

Front 8

Very powerful, ground hot red pepper. Native of French Guiana.

Back 8

Cayenne

Front 9

Tiny brown seed with strong celery flavor. Too much can create a "hot" spice effect.

Back 9

Celery Seed

Front 10

Small, delicate, green leaf. Mild flavor of parsley and tarragon.

Back 10

Chervil

Front 11

Blend of ground cumin, chili pepper, oregano, allspice. Can be mild or hot.

Back 11

Chili Powder

Front 12

Fine, hollow, green top of a very small onion.

Back 12

Chives

Front 13

Light green aromatic leaf. Shaped like flat parsley but much more pungent flavor. Leaf from coriander seed.

Back 13

Cilantro

Front 14

Reddish brown aromatic bark from cinnamon or cassia tree. Native of East India.

Back 14

Cinnamon

Front 15

Dried flower bud of tropical clove tree. Pungent, sweet in flavor. Native of Indonesia.

Back 15

Clove

Front 16

Round light-brown seed of cilantro leaf with a slightly aromatic flavor. Native to Argentina and Morocco.

Back 16

Coriander

Front 17

Small seed resembling caraway, but lighter in color. Grown in Mexico and Syria.

Back 17

Cumin

Front 18

Mixture of up to 20 spices including turmeric, cumin, coriander, ginger, clove, and cinnamon. Peppery, yellow in color. Can vary from mild to very hot.

Back 18

Curry

Front 19

Herbs and seed with "dill pickle" flavor. Seed more pungent than herb.

Back 19

Dill

Front 20

Greenish brown seed, similar in flavor to anise. Grown in South America, Asia, and Africa.

Back 20

Fennel

Front 21

Generally a bouquet blend of three or more finely chopped herbs possibly including chives, tarragon, parsley, basil, savory, etc. Used to enhance various dishes.

Back 21

Fine Herbs

Front 22

Strong aromatic member of onion family.

Back 22

Garlic

Front 23

Light brown knobby root from tropical plant.

Back 23

Ginger

Front 24

Slightly soft, purple berry. "Piney" flavor. Principle flavor of gin.

Back 24

Juniper Berry

Front 25

Made from orange red outer covering of nutmeg. Aromatic, similar to nutmeg in flavor but milder.

Back 25

Mace

Front 26

Gray green herb from mint family. Similar to oregano but milder.

Back 26

Marjoram

Front 27

Aromatic herb with cool flavor. Spearmint and peppermint are most common.

Back 27

Mint

Front 28

Mixture of aromatic vegetables including onion, celery, carrot, leek, and garlic.

Back 28

Mirepoix

Front 29

Very pungent white, yellow or brown seed.

Back 29

Mustard Seed

Front 30

Plant with yellow, orange, and red flowers and sharp casting leaves and seeds with pungent odor.

Back 30

Nasturtium

Front 31

Sweet, aromatic kernels of nutmeg fruit. Grown in Netherlands, East and West Indies.

Back 31

Nutmeg

Front 32

Pungent herb, similar to marjoram, but stronger. Native to Italy and Mexico. Also grown domestically.

Back 32

Oregano

Front 33

Ground from dried sweet, red pepper.

Back 33

Paprika

Front 34

Green leaf, curly or flat, with delicate sweet flavor. Excellent source of vitamin C.

Back 34

Parsley

Front 35

"Small hard berry. Black: pungent, aromatic. White: What is left when black outer casing is removed, milder, adds sharp tang to all foods.

Back 35

Pepper: black, white, or green

Front 36

Tiny blue black seeds with crunchy nut like flavor. It is a product of the opium poppy, but does not contain opium.

Back 36

Poppy Seeds

Front 37

Very aromatic light green leaf resembling pine needles. Healthy and strong, even in cold weather.

Back 37

Rosemary

Front 38

Various spices tied in a small cheesecloth sack.

Back 38

Sachet Bag

Front 39

Only the stigmas from the saffron crocus are used. Very expensive. Gives bright yellow color to foods with a mild distinctive flavor.

Back 39

Saffron

Front 40

Pungent gray green herb with fuzzy oblong leaves.

Back 40

Sage

Front 41

Fragrant herb of mint family. Summer crop preferred to Winter crop.

Back 41

Savory

Front 42

"Small yellowish seed with high oil content and nutty taste.

Back 42

Sesame

Front 43

Imported from Asia, East and Central America."

Back 43

Sesame

Front 44

Delicate green herb with small oblong leaves. Flavor is similar to mint and licorice.

Back 44

Tarragon

Front 45

Tiny brownish green leaf, very aromatic.

Back 45

Thyme

Front 46

Intense yellow root of ginger family. Mild but peppery flavor.

Back 46

Turmeric