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Caraway, the dried fruit, commonly called seed, of carum carvi, a biennial herb of the parsley family (Apiaceae, or Umbelliferae), native to Europe and western Asia and cultivated since ancient times. Caraway has a distinctive aroma reminiscent of anise and a warm, slightly sharp taste. It is used as a seasoning in meat dishes, breads, and cheese and in such vegetable dishes as sauerkraut and coleslaw. Caraway of the Netherlands has traditionally had a reputation for high quality.

Basil, Ocimum basilicum, also called sweet basil, annual herb of the mint family (Lamiaceae) and is grown for its aromatic leaves. Basil is likely native to India and is widely grown as a kitchen essential herb. The leaves are used fresh or dried to flavor meats, fish, salads, and sauces. Basil can also be utilzied in tea as a stimulant.

Beet, (Beta vulgaris), is one of the four cultivated forms of the plant beta vulgaris (family Amaranthaceae), grown for their edible leaves and roots. Each of the four distinct types of B. vulgarisis used differently: the common garden beet (also called beetroot or table beet) is cultivated as a garden vegetable.

Bell Pepper Yellow, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Anise is widely used to flavor pastries. It is the characteristic ingredient of a many garman dalacacies. In the mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. Aniseed also makes a smooth herbal tea and has been used medicinally throughout history.

Bell Pepper Green, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Broccoli, (Brassicaceae), grown for its edible flower buds and stalk. Native to the eastern mediterranean and asia minor, high in dietary fiber and a number of vitamins and minerals, including potassium, folic acid, and vitamins A, C, and K, broccoli is a nutritious vegetable and can be eaten fresh or cooked. Fresh broccoli should be dark green in color, with firm stalks and compact bud clusters.

Bay leaf, also called laurel leaf, leaf of the sweet bay tree, laurus nobilis, an evergreen of the family lauraceae, indigenous to countries bordering the mediterranean.

Celery, (species Apium graveolens), herb of the family Apiaceae (Umbelliferae). Native to the mediterranean areas and the middle east, celery was used as a flavoring by the ancient greeks and romans and as a medicine by the ancient chinese. The ancient forms resembled smallage, or wild celery. Celery with large, fleshy, succulent, upright leafstalks, or petioles, was developed in the late 18th century. The stringiness that characterizes most celery has been eliminated from some varieties, notably the Pascal.

Bell Pepper Field Run, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Cayenne pepper (Red Ground), (Capsicum annuum), small-fruited pepper in the nightshade family (Solanaceae), the source of a very pungent spice of the same name. The cayenne pepper is a cultivar of Capsicum annuum and is said to have originated in Cayenne, French Guiana. The spice is produced by drying and grinding the orange to deep-red fruits and derives its piquant flavor from the chemical capsaicin.

Bell Pepper Red Powder, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Chervil, (anthriscus cerefolium), annual herb of the family apiaceae (umbelliferae). It is native to regions of the black sea and caspian sea and to western asia. Chervil is cultivated in europe for its lacy, decompound, aromatic leaves, which are used to flavor fish, salads, soups, eggs, meat dishes, and stuffings for poultry and fish. Herb mixtures such as the french fines herbes frequently contain chervil.

Cabbage, (Brassica oleracea), vegetable and fodder plant of the mustard family (Brassicaceae), the various agricultural forms of which have been developed by long cultivation from the wild cabbage . The edible portions of all cabbage forms which include kale, broccoli, and Brussels sprouts are low in calories and are an excellent source of vitamin C. Head cabbage, generally designated simply “cabbage,” is a major table vegetable in most countries of the temperate zone.

Cinnamon, (cinnamomum verum), also called ceylon cinnamon, bushy evergreen tree of the laurelfamily (lauraceae) and the spice derived from its bark. Cinnamon is native to sri lanka (formerly ceylon), the neighboring malabar coast of india, and myanmar (burma) and is also cultivated in south america and the west indies. The spice, consisting of the dried inner bark, is brown in color and has a delicately fragrant aroma and a warm sweet flavor.

Chive, (Allium schoenoprasum), small perennial plant of the amaryllis family (Amaryllidaceae), related to the onion. Chives are grown as ornamentals for their attractive flowers and as a potherb for their flavourful leaves. The leaves can be used fresh or dried and are a common seasoning for eggs, soups, salads, and vegetables.

Black Pepper, (Piper nigrum), also called pepper. Black pepper is a perennial climbing vine of the family piperaceaeand the hotly pungent spice made from its fruits. Black pepper is native to the malabar coast of Indiaand is one of the earliest spices known, it is still the most widely used spice around the world.

Coriander, (coriandrum sativum), also called cilantro or chinese parsley, feathery annual plant of the parsley family (apiaceae), parts of which are used as both an herb and a spice. Native to the mediterranean and middle east regions, the plant is widely cultivated in many places worldwide for its culinary uses. Its dry fruits and seeds, which are also known as coriander, are used to flavor many foods, particularly sausages, curries, scandinavian pastries, liqueurs, and confectionery, such as english comfits. Its delicate young leaves, known as cilantro, are widely used in latin american, indian, and chinese dishes.

Carrot, (Daucus carota), herbaceous, generally biennial plant of the Apiaceae family that produces an edible taproot. Among common varieties root shapes range from globular to long, with lower ends blunt to pointed. Besides the orange colored roots, white, yellow, and purple fleshed varieties are known. Wild carrot (subspecies D. carota carota, also called Queen Anne’s lace) is native to Eurasia and is thought to have been domesticated in Central Asia around 1000 CE.

Cassia, also called Chinese cinnamon, spice consisting of the aromatic bark of the Cinnamomum cassia plant of the family Lauraceae. Similar to true cinnamon, cassia bark has a more pungent, less delicate flavor and is thicker than cinnamon bark. It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde. Cassia bark is used as a flavouringin cooking and particularly in liqueurs and chocolate. Southern Europeans prefer it to cinnamon, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.