| Spice | Family | Taste/Smell | Heat* | Major Uses |
|---|---|---|---|---|
| Ajowan | Umbelliferae | thyme-like, astringent | 5 | flavor for Indian vegetables |
| Allspice | Myrtaceae | pungent, mixed, spicy | 4 | pickles, wines, desserts, liquors |
| Anise | Umbelliferae | licorice-like, sweet | 1 | pastries, candies, liquors |
| Annatto | Bixaceae | sweet, peppery | 2 | dye, stews; insect repellant |
| Asafetida | Umbelliferae | pungent, rotten | 1 | curries; expectorant |
| Bay | Lauraceae | bitter, pungent | 2 | bouqet-garnis; liniments |
| Cardamom | Zingiberaceae | pungent, eucalyptus-like | 2 | desserts, coffees, curries |
| Cassia | Lauraceae | pungent, cinnamon-like | 3 | flavor; diarrhea |
| Chiles | Solanaceae | pungent, fiery | 4-10 | flavors; analgesic |
| Cinnamon | Lauraceae | sweet, fragrant, pungent | 3 | flavor; anti-microbial |
| Clove | Myrtaceae | sweet, pungent, astringent | 5 | meats, sauces; anesthetic |
| Coriander | Umbelliferae | warm, aromatic, sweet | 1 | curries; anti-microbial |
| Cubeb | Piperaceae | pungent, camphor-like | 3 | peppery; anti-asthma, diuretic |
| Cumin | Apiaceae | peppery, aromatic | 4 | curries, breads; colic |
| Dill | Umbelliferae | bitter-sweet, cool | 1 | pickles, fish, breads; gripe |
| Fennel | Umbelliferae | licorice-like, warm | 1 | fish, breads, sausages; colic |
| Fenugreek | Leguminoseae | like burnt sugar, bitter | 2 | curries, breads; diabetes |
| Galangal | Zingiberaceae | gingery, camphor-like | 5 | Indonesian curries; anti-emetic |
| Garlic | Liliaceae | fiery, alliaceous | 2-6 | meats, marinades; expectorant |
| Ginger | Zingiberaceae | fiery, pungent | 7 | Asian cooking; anti-emetic |
| Lemon Grass | Gramineae | lemony, gingery | 1 | Asian cooking; insect-repellant |
| Licorice | Leguminoseae | sweet, bitter, salty | 1 | confectionary; peptic ulcers |
| Mace | Myristicaceae | warm, sharp, sweet | 1 | as for nutmeg, but stronger |
| Melegueta | Zingiberaceae | peppery | 5 | as for pepper; liquors |
| Mint | Labiata | aromatic, cooling | 1 | salads, garnishes; colic |
| Mustard | Cruciferae | sharp, fiery | 3-8 | pickles, meats; counter-irritant |
| Nigella | Ranunculaceae | peppery, bitter | 3 | breads; galactogogue |
| Nutmeg | Myristicaceae | sweet, warm, nutty | 1 | desserts, eggnog; diahrrhea |
| Paprika | Solanaceae | warm, sweet | 2-6 | goulash, salads; vitamin C |
| Peppercorns | Piperaceae | pungent, hot | 3-8 | flavors; colds |
| Poppy seed | Papaveraceae | nutty, aromatic | 0 | confectionary, salads |
| Saffron | Iridaceae | pungent, bitter | 0 | bouillabaise, rice; fevers |
| Sesame | Pedaliaceae | nutty, earthy | 0 | garnishes; cosmetics |
| Star anise | Magnoliaceae | bitter, licorice-like | 3 | meats, desserts; colic |
| Sumac | Anacardiaceae | sour, fruity | 1 | kebabs, salads; diuretic |
| Szechwan pepper | Umbelliferae | woodsy, peppery | 3 | meats; colic |
| Tamarind | Leguminoseae | sour, fruity | 1 | rice, meats; pharyngitis |
| Turmeric | Zingiberaceae | warm, acrid, bitter | 3 | curries, dye; antiseptic |
| Vanilla | Orchidaceae | fragrant, sweet, delicious | 1 | desserts; flavor |
| Zedoary | Zingiberaceae | gingery, camphor-like | 4 | curries; antiseptic |
| Savory herbs are generally less flavorful and less pungent. Their culinary use is very variable, and their medical uses are disputable. | ||||
| * Heat is measured on a 0-10 scale | ||||