Various Types of Herbs and Spices

Often confused with: Cilantro

Place of Origin: Asia and Africa

Description: The spices coriander and cilantro come from the same plant of the Coriandrum sativum species. Cilantro usually refers to the leaves of the plant, while coriander commonly refers to the seeds. While cilantro is at the center of a massive political debate as to whether it should or should not be used as a valid spice, or if it should even be considered edible at all, coriander seems to find a little bit more acceptance. The two have different tastes, coriander being warm, nutty, and citrusy in flavor, while the cilantro leaves, being citrusy, too, have a slightly bitter essence to them that numbs the mouth and tongue much like mint.

Uses: Coriander seeds are most often dried and/or ground, while cilantro leaves can be used fresh or dried. They are both used now in a wide group of ethnic dishes such as Latin, Thai, Indian, Indonesian, and Chinese.

Also known as: Chinese parsley, Mexican parsley, dhania

Often confused with: Coriander

Place of Origin: Asia and Africa

Description: The spices cilantro and coriander come from the same plant of the Coriandrum sativum species. Cilantro usually refers to the leaves of the plant, while coriander commonly refers to the seeds. Cilantro is the center of a massive political debate as to whether it should or should not be used as a valid spice, or if it should even be considered edible at all. Both sides stand strong in their beliefs, opposition calling cilantro "soapy" "bitter" and "tasting like animal excretions", while advocates insist that "a Mexican salsa just wouldn't be a salsa without cilantro's tangy, citrusy bite". Some insist that it's genetic, while others say it's just a bunch of nonsense. The two have different tastes, coriander being warm, nutty, and citrusy in flavor, while the cilantro leaves, being citrusy, too, have a slightly bitter essence to them that numbs the mouth and tongue much like mint.

Uses: Cilantro leaves can be used fresh or dried, while the coriander seeds are most often dried and/or ground. They are both used now in a wide group of ethnic dishes such as Latin, Thai, Indian, Indonesian, and Chinese.

Also known as: Pot marjoram

Place of Origin: Asia

Description: The oregano herb is made from the leaves of the Origanum vulgare species of plant originating from Asia. It is found commonly in Italian and Greek cuisine. Oregano has a strong, warm flavor with bitter undertones. The better the quality of the oregano, the more it numbs the tongue to eat.

Uses: Oregano is one of the few herbs that actually tastes stronger dried than fresh. Both are still acceptable ways of using oregano. It is commonly used in salads and for pestos or sauces.

Also known as: Sweet basil

Place of Origin: India and Asia

Description: The basil herb is made from the leaves of a plant from the Ocimum basilicum species. It is commonly associated with Italian cooking, yet it is very commonly used in many, many different ethnic foods. With it's mixture of sweet and savory flavors, it's almost as versatile as pepper.

Uses: It is most often recommended to use fresh basil leaves whenever possible, as the dried leaves lose most of their flavor. Regardless, though, dried basil leaves are still a great substitute for fresh.

Also known as: Peppercorns

Place of Origin: India

Description: the pepper spice, or peppercorns, are the fruit of a vine from the Piper nigrum species found mostly in India. They can be black, white, green, or red in color. The differing colors depend on times of harvest and/or processing. Pepper is a mildly "hot" spice with a unique twinge of bitterness. White pepper is generally the "strongest", and green is the "weakest". Black and red have more of an aroma than the others, with red having a sort of sweet taste mixed in.

Uses: Peppercorns are usually dried and then either used whole as they are, or ground up. It is also common to pickle green and red peppercorns. Dried ground pepper is one of the most common spices in the world.

Also known as: Chinese cinnamon, Bastard cinnamon

Often confused with: Ceylon cinnamon

Place of Origin: Asia

Description: Cassia cinnamon is made from the bark of trees in Asia from the Cinnamomum aromaticum species. It is often confused with true cinnamon, or Ceylon cinnamon, which is from India. Cassia is cheaper, thicker, stronger, and more dense than Ceylon. Most cinnamon sold in the United states is not true cinnamon, but actually Cassia. They are both maroonish in color and have a very potent smell and taste. In general, cinnamon is a very versatile spice used to flavor both savory and sweet foods.

Uses: Cinnamon bark is usually dried and rolled sticks and can be used still in stick form, or ground into a powder and sprinkled onto food. It is commonly mixed with sugar and sprinkled together onto breads, fruits, and cereals. Cinnamon is also used as a deterant to keep ants away.

Also known as: True cinnamon

Often confused with: Cassia cinnamon

Place of Origin: India

Description: Cinnamon, or Ceylon cinnamon ("true cinnamon", or "Indonesian cinnamon"), is made from the bark of Indian trees of the species Cinnamomum Verum. It is often confused with Cassia from the Cinnamomum Aromaticum species in Asia. While being "true cinnamon", Ceylon cinnamon is rarely known of or sold in many grocery stores in the United States. Most cinnamon sold in the United States is actually Cassia. Ceylon cinnamon is less strong of a spice, finer and crumblier than Cassia. When in stick form, the two are easy to distinguish, as Ceylon bark has many layers and grinds into a powder much easier than Cassia bark which is solid, thick and has only one layer. They are both maroonish in color and have a very potent smell and taste. In general, cinnamon is a very versatile spice used to flavor both savory and sweet foods.

Uses: Cinnamon bark is usually dried and rolled sticks and can be used still in stick form, or ground into a powder and sprinkled onto food. It is commonly mixed with sugar and sprinkled together onto breads, fruits, and cereals. Cinnamon is also used as a deterant to keep ants away.