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Subtle, dry aroma with a slightly minty flavor; enhances soups, stews, and Mediterranean cuisine.

Earthy, bitter flavor; well known for its health benefits and use in curries and mustards.

Sweet, licorice flavor; crucial in Chinese five-spice powder and Vietnamese pho broth.

Warm, earthy flavor; often used in Indian, Mexican, and Middle Eastern dishes.

Earthy, slightly bitter and peppery; a staple in Italian-American cuisine and Greek dishes.

Ranging from sweet to hot; adds vibrant color and subtle flavor to dishes, including Hungarian goulash and Spanish paella.

Sweet, spicy flavor with a hint of lemon; common in Indian sweets and Scandinavian pastries.

Licorice-like flavor; common in Italian sausages and Mediterranean cooking.

Intensely aromatic, sweet and warm; used in spice blends, marinades, and desserts.

Slightly sweet, citrusy flavor; found in spice blends, soups, and pickling brines.

Sweet and woody flavor; used in desserts, as well as savory dishes like Middle Eastern lamb.

Pungent and spicy flavor; essential in pickling, mustard making, and Indian cuisine.

Distinctive, slightly sweet and earthy flavor; highly prized in paella and risotto Milanese.

Sweet, fresh, slightly peppery; key in Italian dishes like pesto and caprese salad.