Herbs and Spices in the Global Food System

Basil, with its distinct flavor and aroma, is a staple herb in Italian cooking, often used in sauces, pesto, and various dishes.

Curcumin is the main bioactive compound found in turmeric, known for its antioxidant and anti-inflammatory properties, giving it medicinal value.

Saffron, obtained from the stigmas of the saffron crocus, is a highly valued spice known for its unique flavor and aroma, often used in dishes like paella and risotto.

Coriandrum sativum is the scientific name for cilantro or coriander, an herb widely used in various cuisines for its distinctive flavor and aroma.

Cumin, derived from the seeds of the Cuminum cyminum plant, is a widely used spice in Indian and Middle Eastern cuisine, known for its warm and earthy flavor.

Piperine is the main alkaloid found in black pepper, contributing to its spicy and pungent flavor, which is often used to enhance the taste of various dishes.

Ginseng, a root herb, is widely used in traditional Chinese medicine for its purported calming and relaxing effects, as well as its potential health benefits.

Rosmarinus officinalis is the scientific name for rosemary, an herb known for its fragrant aroma and distinct flavor, often used in Mediterranean cuisine.

Allspice, derived from the dried berries of the Pimenta dioica tree, is a spice commonly used in Mexican and Caribbean cuisine, known for its warm and aromatic flavor.

Gingerol is the main bioactive compound in ginger, contributing to its characteristic pungent and slightly sweet flavor, often used in various cuisines and traditional medicine.

Tarragon, with its subtle and distinctive flavor, is a popular herb in French cuisine, often used in dishes like béarnaise sauce and tarragon chicken.

Elettaria cardamomum is the scientific name for cardamom, a spice derived from the seeds of a tropical plant, known for its warm and aromatic flavor.

Sumac, with its tangy and slightly bitter flavor, is a popular herb in Middle Eastern cuisine, often used as a spice or condiment.

Cinnamaldehyde is the main bioactive compound in cinnamon, contributing to its sweet and spicy flavor, often used in various cuisines and traditional medicine.

Fennel, derived from the seeds of the Foeniculum vulgare plant, is a spice commonly used in Indian and Southeast Asian cuisine, known for its sweet and slightly bitter flavor.