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


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


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


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


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


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

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

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

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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


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