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The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A mixture of spices or herbs that is applied to food for the purpose of adding flavor. A dry rub generally consists of spices, where a wet rub would consist of ingredients that are moist, such as juices, broths, herbs and vegetables, which form a paste that is applied to the food.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

A variety of mint that is from the apple mint family of mint herbs. Pineapple Mint has green leaves with variegated ivory to yellow colored veins.

A type of herb that is most often associated with tea or herbal remedies. Native to Europe, Chamomile is typically classified as either Roman or German Chamomile.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

A jagged leafed herb, popular in Mexican cooking, that is considered to be a weed in many regions. It provides a pungent pine-like odor and a similarly strong, unique flavor, similar to licorice or mint.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A shiny, smooth leaf herb with leaves, stem, roots, and seeds that are all used for flavoring. Native to Iran, Afghanistan and southern Europe, Lovage is now grown in many different countries.

A crisp vegetable, that is also classified as a herb, that grows as a greenish-white bulb containing tubular stalks topped with feathery leaves.

A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

Long and slender in shape, the leaves of this herb are commonly used in Asian cooking. Often harvested from salt marshes in countries such as Japan, the Saltwort is can be grown in both saline and non-saline soils.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

An herb characterized by its long green shoots that are used as a seasoning in food dishes to provide a flavor very similar to a very mild onion.

An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

An herb that is a variety of mint that has long, hairy green leaves containing oil that is used in flavoring candy and toiletries.