In Focus

Learn about 12 Spices and Herbs Used in U.S. Cuisine

Black Pepper

Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum.  More


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Paprika

Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper. More

Cinnamon

Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. More


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Red Pepper

Red Pepper is the dried, ripened fruit pod of Capsicum frutescens, one of the most pungent Capsicums. More


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Cloves

Cloves are the dried, unopened, nail-shaped flower buds of the evergreen Syzygium aromaticum. More

Rosemary

Rosemary is the dried leaves of the evergreen Rosmarinus officinalis. More

Cumin

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. More

Sage

Sage is the dried leaves of the herb Salvia officinalis. More

Ginger

Ginger is the dried knobby shaped root of the perennial herb Zingiber officinale. More


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Turmeric

Turmeric is the dried root of the plant Curcuma longa. More


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Oregano

Oregano is the dried leaves of the herbs Origanum spp or Lippia spp (Mexican). More


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Vanilla

Vanilla is derived from the dried, cured beans or fruit pods of the large, green-stemmed climbing perennial, Vanilla planifolia, which is a member of the orchid family. More

 

29 more spices and herbs

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Did you know ancient papyrus in Egypt mention coriander, fennel, garlic, and thyme?

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View 20 years of U.S. spice consumption statistics

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