| Herb or Spice | Flavour | Cooking Use |
| ALLSPICE | Mix of nutmeg, cloves and cinnamon | Virtually anything, from salads to desserts |
| BASIL | Pungent, somewhat sweet | Tomato dishes, with aubergine, for pesto, in Thai and Vietnamese foods, addition to salads and many cooked vegetables |
| BAY | Mild | In soups, stews and tomato sauces, and in shellfish boils. Remove leaf before serving |
| BLACK PEPPER | Pungent, slightly hot | As condiment, in any dish you wish to make mildly hot |
| BORAGE | Mild | Flowers as garnish or in salads; leaves in salads or in herbal tea mixtures |
| CARAWAY | Sweet, nutty | Hungarian goulash, cookies and cakes, apple sauce, herbal vinegars |
| CARDAMOM | Sweetly spicy | Stews, curries. Use sparingly. |
| CAYENNE PEPPER | Hot | Use in anything you want to taste hot. |
| CELERY SEED | Strong, pungent celery flavour | As a replacement for celery stalks in cooking; as a flavouring in tomato juice, sauces and soups |
| CHERVIL | Light, similar to parsley | Flavouring in soups, casseroles, salads, and in omelettes. |
| CHILE POWDER | Spicy, hot | In chilli or other spicy dishes |
| CHIVES | Sharp, onion or garlic flavour | Garnish, blended with soft cheeses, added to salads |
| CINNAMON | Pungently sweet | In sweet dishes or in curries and stews |
| CLOVES | Sweet or bittersweet | Add to sweet dishes or as a contrast in stews and curries. |
| CORIANDER | Spicy, sweet or hot | In cakes, cookies, breads, as a pickling spice or in curry mixtures |
| CUMIN | Peppery | Soups, stews, sauces. Use sparingly. |
| CURRY POWDER | Hot | Curries |
| DILL | Mild, somewhat sour | Fish, eggs, potatoes, meats, breads, salads, sauces; dill seed used in pickling and to make dill-flavoured vinegar |
| FENNEL | Like anise, but sweeter and lighter | In salads (raw), in soups or stews (cooked) |
| FENUGREEK | Sweet, somewhat like burnt honey | In pastries, as a flavouring for meat dishes and beverages, and to make syrups |
| GARLIC | Pungent, onion-like | Roasted, or flavouring for pasta sauces, pork roasts, herb butter, stuffing, and marinades |
| GINGER | Mix of pepper and sweetness | Cakes, breads, cookies, as well as Asian dishes |
| GREEN PEPPERCORNS | Mild, slightly sweet | In herbal vinegars, in sauces |
| HORSERADISH | Very sharp, similar to mustard | As condiment, or to flavour fish, beef, sausages, and potato salads |
| LOVAGE | Similar to celery, but stronger | Use as you would celery, in soups, stews, sauces, meat or fish salads |
| MARJORAM | Delicate | Soups, stews, marinades. Add at end of cooking to conserve flavour. |
| MINT | Various | In salads, with vegetables |
| MUSTARD, BROWN | Pungent, biting, hotter than yellow mustard | In pickling, as a seasoning, or in preparing Oriental mustard sauces. |
| MUSTARD, YELLOW | Hot, tangy, less of a bite than brown mustard | Ground, is primary ingredient in American-style prepared mustard; the whole seeds may be used boiled with cabbage, or as a garnish for salads. |
| NUTMEG | Warm, spicy, sweet | In cakes and cookies, in sweet potatoes |
| OREGANO | Similar to marjoram, but not as sweet | In Italian dishes, in chilli, with vegetables, soups |
| PAPRIKA | Sweet to hot, slightly bitter | In Hungarian dishes including goulash, in soups, in potato or egg salad |
| PARSLEY | Mildly peppery | As a garnish, in sauces, soups and salads |
| POPPY SEED | Nutty | In muffins and cakes, salad dressings. |
| ROSEMARY | Very aromatic, faintly lemony | In meat (especially lamb) or fish dishes and sauces |
| SAGE | Musty, slightly bitter | Beef, fish dishes, stews, stuffing's; common sausage flavouring |
| SESAME SEED | Nutty | In breads and cookies, in salad dressings |
| TARRAGON | Anise-like | In tartar sauce, as flavouring for cream sauces, in egg dishes and seafood salads |
| THYME | Minty, lemony | In omelettes, stews, bland soups, and stuffing for chicken, or as flavouring for green salads and cooked vegetables |
| TURMERIC | Pungent, somewhat bitter | Curries, East Indian recipes. |
| WHITE PEPPER | Similar to black peppercorn, but milder | As a condiment |
