Basil is a popular herb in Italian cooking, characterized by its strong, slightly sweet flavor and distinct aroma.

Petroselinum crispum is the scientific name for parsley, a widely used herb known for its fresh, slightly bitter flavor.

Cardamom is a spice made from the dried seeds of a tropical plant, Elettaria cardamomum, and is commonly used in Indian cuisine for its distinctive flavor and aroma.

Saffron is a spice derived from the dried stigmas of the saffron crocus flower, known for its intense color, flavor, and aroma.

Cilantro, also known as coriander leaves, is commonly used as a garnish and has a slightly peppery, citrusy flavor.

Syzygium aromaticum is the scientific name for cloves, a spice derived from the dried flower buds of the clove tree.

Echinacea is an herb known for its medicinal properties and is often used to support the immune system.

Cinnamon is a spice derived from the dried bark of a cinnamon tree, known for its warm, sweet flavor and aroma.

Chili powder is a spice made from dried and ground chili peppers, commonly used in Mexican cuisine for its spicy flavor.

Thymus vulgaris is the scientific name for thyme, a herb known for its aromatic flavor and medicinal properties.

Nutmeg is a spice derived from the dried seeds of a small evergreen tree, Myristica fragrans, commonly used in Middle Eastern cuisine for its warm, slightly sweet flavor.

Mace is a spice derived from the dried fruit of the nutmeg tree, known for its warm, slightly sweet flavor and aroma.

Sage is an herb often used in Mediterranean cuisine, known for its slightly bitter flavor and earthy aroma.

Cuminum cyminum is the scientific name for cumin, a spice derived from the dried seeds of a small annual plant.

Cilantro, also known as coriander leaves, is an herb known for its strong, pungent flavor and is commonly used in Asian cuisine.