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Herbs and Spices

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Lavender

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Common Uses: desserts, herbes de Provence, infused syrups. Flavor Description: floral, with a hint of rosemary and mint.

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Za'atar

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Common Uses: Middle Eastern cuisine, breads, olive oil dip. Flavor Description: tart, slightly sour or astringent, nutty.

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Horseradish

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Common Uses: sauces for beef, Bloody Mary cocktails, condiments. Flavor Description: hot, pungent, with a sharp bite.

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Parsley

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Common Uses: garnishes, tabbouleh, chimichurri. Flavor Description: slightly peppery, fresh, with a touch of earthiness.

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Tarragon

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Common Uses: Béarnaise sauce, salad dressings, egg dishes. Flavor Description: sweet, anise-like, with a mild vanilla hint.

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Chives

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Common Uses: garnish, dips, potato dishes. Flavor Description: delicate onion flavor with a slight garlicky note.

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Sumac

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Common Uses: Middle Eastern salads, kebabs, as a garnish. Flavor Description: tangy lemon flavor with a slightly fruity note.

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Cilantro

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Common Uses: salsa, guacamole, Asian soups. Flavor Description: fresh, lemony, and mildly soapy to some people.

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Lemon Grass

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Common Uses: Thai and Vietnamese cuisines, teas, soups. Flavor Description: lemony, with a hint of ginger and mint.

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Anise

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Common Uses: baking, liqueurs, sweet desserts. Flavor Description: sweet, with licorice-like flavors, mild peppery notes.

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Cinnamon

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Common Uses: baking, mulled wines, curries. Flavor Description: warm, sweet with woody notes.

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Black Pepper

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Common Uses: universally as a seasoning, spice rubs, soups. Flavor Description: sharp, mildly spicy, with a hint of earthiness.

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Fenugreek

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Common Uses: Indian curries, spice blends, teas. Flavor Description: sweet, nutty, with a hint of maple.

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Star Anise

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Common Uses: Chinese cuisines, Vietnamese pho, mulled beverages. Flavor Description: licorice-like, sweet, subtly warm.

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Allspice

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Common Uses: Jamaican cuisine, baking, mulling spices. Flavor Description: blend of nutmeg, cloves and cinnamon flavors.

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Sichuan Pepper

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Common Uses: Chinese dishes, seasoning blends, ma po tofu. Flavor Description: citrusy, causes a numbing sensation on the tongue.

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Dill

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Common Uses: sauces for fish, pickling, potato salad. Flavor Description: grassy, with a hint of anise-like licorice flavor.

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Caraway Seeds

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Common Uses: rye bread, sauerkraut, European cuisines. Flavor Description: nutty, bittersweet, with a hint of citrus and anise.

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Cumin

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Common Uses: chili, spice blends, Mexican and Indian dishes. Flavor Description: warm, earthy, with a spicy-sweet aroma.

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Vanilla

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Common Uses: desserts, ice cream, baking. Flavor Description: sweet, creamy, with floral notes.

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Sage

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Common Uses: stuffing, sausages, infused oils. Flavor Description: earthy, slightly peppery with hints of mint.

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Bay Leaves

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Common Uses: soups, stews, braises. Flavor Description: floral, herbal, slightly reminiscent of oregano and thyme.

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Kaffir Lime Leaves

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Common Uses: Thai curries, soups like Tom Yum, stir-fries. Flavor Description: intense citrus aroma, highly aromatic, slightly floral.

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Mint

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Common Uses: mint sauce, teas, cocktails. Flavor Description: cool, refreshing with a sweet finish.

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Paprika

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Common Uses: garnishing deviled eggs, stews, barbecue rubs. Flavor Description: sweet, smoky, with a mild heat.

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Thyme

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Common Uses: stews, soups, roasts. Flavor Description: earthy, slightly minty, with a lemon note.

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Saffron

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Common Uses: Paella, risottos, bouillabaisse. Flavor Description: floral, earthy, with a complex honey note.

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Fennel Seeds

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Common Uses: sausage, breads, fish dishes. Flavor Description: sweet, anise-like, with hints of licorice.

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Marjoram

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Common Uses: seasoning sauces, soups, salad dressings. Flavor Description: sweet, citrusy, with pine and forest flavors.

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Mustard Seeds

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Common Uses: pickling, making mustard, Indian cooking. Flavor Description: pungent, spicy, tangy.

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Nutmeg

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Common Uses: béchamel sauce, pumpkin pie, potato dishes. Flavor Description: nutty, warm, with a slight sweetness.

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Ginger

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Common Uses: baking, stir-fries, medicinal teas. Flavor Description: spicy, warm, with a slight lemon note.

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Rosemary

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Common Uses: roasted meats, bread, focaccia. Flavor Description: woodsy, pine-like, with a hint of lemon.

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Oregano

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Common Uses: Italian seasoning, pizza, grilled meats. Flavor Description: pungent, earthy, with a slightly bitter flavor.

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Cardamom

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Common Uses: chai tea, spice mixes, sweet desserts. Flavor Description: eucalyptus-like, citrus, with a complex spicy note.

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Coriander

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Common Uses: spice rubs, curries, Latin American dishes. Flavor Description: nutty, lemony, and slightly sweet.

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Turmeric

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Common Uses: curries, mustards, to color foods. Flavor Description: earthy, slightly bitter, with a mustardy smell.

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Cloves

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Common Uses: spice blends, marinades, baked goods. Flavor Description: very aromatic, sweet and spicy.

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Basil

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Common Uses: pesto, tomato-based dishes, fresh salads. Flavor Description: sweet, peppery, with a mild minty undertone.

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Curry Leaves

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Common Uses: South Indian cooking, flavoring oils, curries. Flavor Description: slightly bitter, lemony, with a faint note of anise.

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