The bay leaf is a powerfully aromatic leaf used primarily for culinary purposes. Although there are multiple varieties of bay […]

Ajwain (carum copticum, ajvain, ajovan, ajowan), also called bishops weed, is a herb that is used as a spice and […]

Sumac, also spelled sumach, is any of about 35 species of flowering plants in the genus Rhus and related genera […]

Chili peppers (also chile, chile pepper, chilli pepper, or chilli), are varieties of the berry-fruit of plants from the genus […]

Cloves are the dried, unopened, nail-shaped flower buds of the evergreen tree Syzygium aromaticum.  The name “clove” derives from the […]

Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and […]

The Scoville scale is a measurement of pungency (spiciness or “heat”) of chili peppers and other substances, recorded in Scoville […]

Cinnamon is the peeled, dried bark of some Cinnamomum spp. belonging to the family Lauraceae. It has been used as […]

Black pepper is native to South Asia and Southeast Asia, and has been known to Indian cooking since at least […]