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dvarmazi's "Spices and Seasonings of the World"

PLEASE NOTE: Some of these have edible roots but poisonous leaves or seeds, or vice versa. Some of them lose their toxicity only when cooked or dried. Some of them are edible only in small amounts.

Pages: Pages: 1 3 4
1.
?
 Rosemary  
2.
?
 Nutmeg
by
 
3.
?
 sage  
4.
?
 Spearmint  
5.
?
 Parsley
by
 
6.
?
 Dill  
7.
?
 Mint
by
 
8.
?
 Basil
by
 
9.
?
 Oregano  
10.
?
 cinnamon
by scortisor tree
  
11.
?
 ginger  
12.
?
 Garlic
by
 
13.
?
 scallions
by
 
14.
?
 endives  
15.
?
 turmeric  
16.
?
 Thai Basil  
17.
?
 lemon basil  
18.
?
 chives  
19.
?
 yellow onion  
20.
?
 onion  
21.
?
 fennel
by
 
22.
?
 cloves  
23.
?
 ajwain/carom seed  
24.
?
 cardamom  
25.
?
 Anise  
26.
?
 chironji  
27.
?
 Coriander  
28.
?
 rosewater  
29.
?
 green chili  
30.
?
 tamarind  
31.
?
 mace  
32.
?
 Cumin  
33.
?
 Capers  
34.
?
 Curry  
35.
?
 black pepper  
36.
?
 red pepper  
37.
?
 nigella  
38.
?
 fenugreek  
39.
?
 tragacanth  
40.
?
 allspice  
41.
?
 saffron  
42.
?
 garcinia indica  
43.
?
 poppy seeds  
44.
?
 flax seeds
by
 
45.
?
 red chili  
46.
?
 Mustard
by
 
47.
?
 salt
by nature
  
48.
?
 Sea Salt  
49.
?
 lemon curd
by
 
50.
?
 lemon rind  
This is dvarmazi's list. Only dvarmazi can edit it. You can make your own version of this list.
Created by dvarmazi on Aug 23, 2008.