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List of culinary herbs and spices

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– Barberry (Berberis vulgaris and other Berberis spp.)
– Basil, sweet (Ocimum basilicum)
– Basil, African; Scent leaf (Ocimum gratissimum)
– Basil, Holy (Ocimum tenuiflorum)
– Basil, lemon (Ocimum citriodorum)

– Basil, Thai (O. basilicum var. spp.)
– Jasminum spp.
– G. indica
– Lavandula spp.
– Capsicum cultivars
– C. annuum var. No. 9
– Sandia
– Santa Fe Grande
– Padrón
– Pasilla

– Origanum vulgare var. hirtum
– Stone parsley
– Sison amomum
– Any plant of the genus Seseli
– Select extra-tropical plants eligible for industrial culture or naturalization
– Sison Amomum, Linné
– 40 Wild Edible Plants in the Carrot Family by Robin Harford

– Stone parsley: Sison amomum
– ABUNDANT – Parts used: Leaves, seed, root
– Capsicum cultivars
– Peperone crusco
– Pimiento
– Poblano
– Serrano
– Shishito

– Notable individuals
David L. Katz
Michael Klaper
Susan M. Levin
Robert Downey Jr.
Robert O. Young

This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

A spice market in Istanbul
Night spice market in Casablanca.

This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco.

This list is not for plants used primarily for herbal teas, nor for purely medicinal plant products, such as valerian.

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