Cumin is a popular spice in Indian cooking, known for its earthy and slightly spicy flavor.

Coriandrum sativum is the scientific name for cilantro or coriander, an herb widely used in various cuisines.

Saffron is a spice obtained from the stigmas of the crocus flower and is known for its intense flavor and aroma.

Cinnamon is a spice derived from the dried bark of a cinnamon tree and is widely used in various cuisines.

Thyme is a Mediterranean herb with a pungent, slightly bitter flavor and is commonly used in cooking.

Ocimum basilicum is the scientific name for basil, an herb widely used in Italian and other cuisines.

Nutmeg is a spice derived from the dried seeds of a tropical evergreen tree and is known for its sweet, slightly nutty flavor.

Star Anise is a spice obtained from the dried fruit of a star-shaped tree and is commonly used in Asian cuisine.

Spearmint is a North American herb with a minty, slightly sweet flavor and is commonly used in cooking and beverages.

Salvia officinalis is the scientific name for sage, an herb widely used in Mediterranean and other cuisines.

Cardamom is a spice obtained from the dried seeds of a tropical tree and is known for its sweet, slightly pungent flavor.

Clove is a spice obtained from the dried fruit of a clove tree and is commonly used in various cuisines.

Rosemary is a European herb with a slightly bitter, aromatic flavor and is commonly used in Mediterranean cuisine.

Origanum vulgare is the scientific name for oregano, an herb widely used in Italian and other cuisines.

Fennel is a spice obtained from the dried seeds of a fennel plant and is known for its sweet, slightly anise-like flavor.