| A | B |
|---|
| allspice | small berry, like a blend of cinnamon cloves and nutmeg |
| anise seed | licorice tasting seed |
| basil | leaves are aromatic and member of the mint family |
| caraway seed | seed used in rye bread |
| cardamon | seed used in curries |
| cayenne | pepper that is very hot |
| celery seed | seed used in salt with a celery taste |
| chervil | leaves with a mild parsley, tarragon taste |
| chili powder | a blend of peppers, spices used in Mexican dishes |
| chive | a grass like herb with an onion taste |
| cilantro | pungent leaves used widely in Asian cooking |
| cinnamon | bark of the cassia tree |
| clove | the bud of a flower used in sweets and ham |
| coriander | hollow seeds with a musty scent |
| cumin seed | small seeds resembling caraway used in curries |
| dill | seeds used for pickling, leaves for egg dishes |
| epazote | Mexican herb used in beans |
| fennel | similar taste to anise but a larger seed |
| ginger | a root that can be used for baking or eaten carmelized |
| bay leaf | an important dried leaf used in stocks and sauces |
