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Common in Italian cuisine, used for pesto, tomato-based dishes, and as a fresh garnish. Flavor profile: sweet, peppery with a hint of mint

Used in Mexican, Asian, and Middle Eastern cuisines. Common in salsas, chutneys, and as a fresh garnish. Flavor profile: fresh, citrusy, with a divisive, soapy note for some

Frequently used with roasted meats, potatoes, and breads. Flavor profile: piney, woody, with lemony undertones

Used in stews, soups, and with poultry. Flavor profile: subtle, earthy, with lemon and mint notes

Used in teas, cocktails, and Mediterranean dishes. Flavor profile: cool, refreshing, with a sweet aftertaste

Common in European and Middle Eastern cuisines, used in garnishes, soups, and sauces. Flavor profile: clean, slightly peppery, with a hint of earthiness

Used in stuffings, with meats, and in Italian cuisine. Flavor profile: slightly peppery, with eucalyptus and lemon notes

Common in Eastern European and Scandinavian cooking, used with fish, potatoes, and yogurt-based sauces. Flavor profile: grassy, with a hint of anise and lemon

Widely used in Mediterranean cooking, particularly Greek and Italian dishes. Flavor profile: earthy, sharp, with a slightly bitter aftertaste

Frequents in French cuisine, found in béarnaise sauce, salads, and with chicken or fish. Flavor profile: licorice-like, slightly bittersweet, with a hint of vanilla

Used as a garnish or in dishes requiring a mild onion flavor, common in French cuisine. Flavor profile: delicate onion, with a hint of garlic

Seeds used in spice blends and curries, leaves used similarly to cilantro. Flavor profile: seeds are warm, nutty, spicy; leaves are brighter and more citrusy

Used in stews, soups, and sauces to add depth. Flavor profile: floral, slightly bitter with a hint of clove

Common in Southeast Asian cooking, used in curries, soups, and teas. Flavor profile: citrusy, with a hint of ginger and mint

Often used in European dishes, especially with meats and vegetables. Flavor profile: sweet, citrusy, with pine and sage notes

Used sparingly in desserts, honey, and some savory dishes. Flavor profile: floral, slightly sweet with hints of mint and rosemary

Both seeds and bulb used; seeds in sausages and curries, bulb in salads and sides. Flavor profile: anise-like, slightly sweet and earthy

Used in Asian cooking, teas, and as a spice for sweets. Flavor profile: warm, spicy, with a peppery bite

Used in Asian cuisine, particularly in dumplings and stir-fries. Flavor profile: flat leaves with a garlicky, oniony taste

Essential in Middle Eastern, Latin American, and South Asian cuisines. Used in curries, spice blends, and for meat rubs. Flavor profile: warm, earthy, with a hint of citrus and sweetness

Central to South Indian and Sri Lankan cooking, used in dals, curries, and fried dishes. Flavor profile: aromatic, with nutty, citrusy, and anise notes

Used in tea (notably Earl Grey) and as a flavoring in desserts and preserves. Flavor profile: citrusy, more orange than lemon, with floral notes

Common in European bread, cheese, and liqueurs. Flavor profile: pungent, anise-like with a hint of citrus and pepper

Used in Mediterranean, Middle Eastern, and South Asian cuisines. Common in paella, risotto, and to impart a yellow color to dishes. Flavor profile: subtle, grassy, with hints of honey and metal