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A pungent, peppery herb commonly used in Italian, Greek, and Mexican cooking. Best known for its role in pizza seasoning.

A sweet pine and citrus-flavored herb, similar to oregano, but milder. Used in European cuisine, especially with meats and vegetables.

An earthy, slightly peppery herb used prominently in Italian and British cooking. Often paired with pork and poultry.

Aromatic foliage from the curry tree used mainly in Indian cooking, providing a subtle aroma with citrus notes.

A citrus-flavored herb used in Thai and Vietnamese cooking. It adds a zesty lemon flavor to curries and soups.

A sweet, fragrant herb used in Italian and Southeast Asian cuisines. Commonly used in pesto and tomato-based dishes.

An aromatic herb with a hint of licorice, used in French cuisine, it's a key ingredient to Béarnaise sauce.

A polarizing herb due to its soapy taste for some. Widely used in Mexican, Indian, and Asian cuisines.

A fragrant leaf from bay laurel tree used to season soups, stews, and braises. It imparts a woodsy flavor.

Seeds of the cilantro plant that have a lemony citrus flavor when crushed. Extensively used in spice blends and curries.

Flat, green leaves with a mild garlic flavor, popular in Asian cooking, used similarly to chives but with a garlicky taste.

A tall perennial plant whose leaves taste like celery, used in European cooking, especially soups and stews.

A refreshing herb used in drinks, desserts, and savory dishes. Known for its cool aftertaste.

A mild, clean-flavored herb used as a garnish and flavor enhancer in a variety of dishes across many cuisines.

A spicy-sweet, aromatic spice made from dried, ground seeds of the Cuminum cyminum plant. It is used in dishes from various cuisines including Mexican, Indian, and Middle Eastern.

A woody, aromatic herb used in Mediterranean cuisine. Great with roasted meats and vegetables.

A mild onion-flavored herb used in European and American cuisines, perfect for adding a subtle sharpness to dishes.

Aromatic herb with feathery leaves, used in European and Middle Eastern cooking, commonly paired with fish, potatoes and yogurt.

A versatile herb with a subtle, dry aroma used in a wide range of dishes, including poultry, and in bouquet garni.