| A | B |
|---|
| piney flavor used in marinades | juniper berry |
| bright pink colour, used as garnish | pink peppercorns |
| green leaves like pine needles | rosemary |
| adds yellow colour and distinctive flavor | saffron |
| has an aniselike flavor but not related | star anise |
| most common herb, flat or curly | parsley |
| like oregano but milder, stuffings | marjoram |
| the pizza herb | oregano |
| has a lemon fragrance | lemongrass |
| ground blend of 16-20 spices | curry powder |
| member of the mint family, poultry dishes | savory |
| small seeds with high oil content | sesame seeds |
| ground sweet red pepper | paprika |
| small leaves, very aromatic, most important herb | thyme |
| spicy brown pod for Chinese cooking | Sichuan peppercorn |
| fuzzy leaves used for stuffings. | sage |
| covering of the nutmeg plant | mace |
| whole kernel used for sauces and fruit dishes | nutmeg |
| licoricelike flavor for bearnaise sauce | tarragon |
| pepper or spear, both are ..., | mint |
