Spices

hot chili pepper used to flavor dishes

species of plant

species of plant

Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family. It is produced in Iran, Afghanistan, India, Central Asia and north-western China (Xinjiang). Different regions have different botanical sources.

plant in the mangosteen family

species of plant

cultivar of Capsicum frutescens

edible oilseed obtained from poppy

spice, herbal drug

right|thumb|250px|Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted

species of plant

species of plant

species of plant

thumb|right|Ancient silver coin from Cyrene depicting a stalk of silphium Silphium (also known as laserwort or laser; Ancient Greek: , ) is an unidentified plant that was used in classical antiquity as a seasoning, perfume, aphrodisiac, and medicine.

species of plant

species of plant

concentrated bitters made of water, alcohol, herbs and spices

species of plant

species of plant

dried, pulverized fruit of one or more varieties of chili pepper

species of fungus

variety of chili pepper

species of plant

thumb|right|200px|Kaempferia galanga thumb|right|200px|Lesser galangal (Alpinia officinarum) thumb|right|300px|Galangal rhizome ready to be prepared for cooking

species of plant

thumb|right|—smoked, ripe jalapeño peppers in thumb|right|Peruvian chicken made from dried (yellow lantern chili, Capsicum chinense) ' or ' (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as . The practice, native to Iberia (Spanish and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

pungent-smelling salt

Canella is a monospecific genus containing the species Canella winterana, a tree native to the Caribbean, south-eastern Mexico, southern Florida, and Venezuela. Its bark is used as a spice similar to cinnamon, giving rise to the common names cinnamon bark, wild cinnamon, and white cinnamon. ==Description== Flowers perfect, regular; sepals 3, imbricated, persistent; petals 5, imbricated; stamens monadelphous. Fruit baccate, indehiscent, 2 to 4-seeded.

species of plant

species of plant

species of plant

thumb|Packaged mahleb with English, Armenian and Arabic text

small round seeds of various mustard plants

thumb|Catechu thumb|right|150 px|Bottle of catechu thumb|left|200 px|Catechu

thumb|upright=1.15|The ingredients for Recado rojo|achiote paste: oregano, ground cloves, ground cumin, minced garlic, and ground annatto Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour.

Dried lime

species of plant in the family Apiaceae

species of plant

herbal preparation

species of plant (sometimes misspelled as "Cinnamomum burmannii")

species of plant

species of plant

dried berry of the shrub Schinus molle

species of plant

species of plant

Nardostachys is a genus of flowering plant in the honeysuckle family (Caprifoliaceae). Nardostachys jatamansi is the sole species in genus.

Syrian and Turkish pepper variety

species of plant, Saigon Cinnamon

species of plant in the family Zingiberaceae

Amchoor (, ), also aamchur, amchur or mango powder, is a fruity spice powder made from dried unripe green mangoes. A citrusy seasoning, it is mostly produced in India. In addition to its use as a seasoning it adds the nutritional benefits of mangoes when the fresh fruit is out of season. thumb|Dried mango slices

species of plant

species of plant

species of plant, radhuni

species of plant

species of plant

variety of plant

species of plant

alt=Piment flower|thumb|Piment flower in Uaxactun|Uaxactún, north of [[Tikal National Park, Guatemala]] Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices.

type of garlic with a single clove

style of cooking native to Jamaica