Spices/Herbs

Spices
It is recommended to get a few spare bottles of spices/herbs that you
commonly use. This will ensure you have enough for your long term
cooking needs, and also give you the convenience and cost-savings in the
short term. Don’t go overboard on buying too many bottles though, as
spices can lose their flavor over time.

Common Spices/Herbs

Herbs*
Basil
Bay Leaves
Chives
Cilantro
Dill
Mint
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme

Spices**
Allspice
Black Pepper
Caraway
Cardamom
Celery Salt/Seed
Chili Powder
Cinnamon
Cloves
Coriander
Cumin
Fennel
Fenugreek
Garlic Powder/Salt
Ginger
Mustard Seed/Dry Mustard
Nutmeg
Onion Powder/Salt
Paprika
Red pepper flakes
Saffron
Turmeric
Vanilla
White Pepper

* Herbs are the leafy, green plant parts used for flavoring purposes, and may be used fresh or dried, typically cut into very small pieces.

**Spices are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.