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By definition, Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones. Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees. We will use the word spices to indicate any substance, herb, spice, or vegetable used to flavor foods. There are a myriad of spices and a host of varieties. It is typically cost prohibitive to stock every conceivable type and variety of spice. For this reason, we have chosen to focus on those herbs, spices, and dried vegetables that are used the most and in a wide compliment of recipes as flavoring agents. While we are happy to source more exotic and rare herbs and spices for the discriminating and wildly adventurous cook, we present here a full compliment of spices that will allow any cook to be adventurous and successful at a minimal cost.  A “master” herb or spice is one that is used more frequently in common recipes and is often considered to be a kitchen staple. Our 10 master herbs and spices are designated with an *.

Allspice (top)

Anise and Star Anise (top)

Basil* (top) 

Bay leaf (top)

Caraway (top)

Cardamom (top)

Celery* (top)

Chives (top)

Cilantro (top)

Cinnamon (top)

Cloves (top)

Coriander (top)

Cumin (top)

Dill (top)

Fennel (top)

Garlic* (top)

Ginger (top)

Mace (top)

Marjoram (top)

Mustard (top)

Nutmeg (top)

 Onion* (top)

Oregano* (top)

 Paprika* (top)

Parsley (top)

Pepper, Capsicum Chili and Bell versions* (top)

Scoville Pepper Scale

Pepper, True version* (top)

Rosemary (top)

 Sage (top)

Salt* (top)

Savory (top)

Sesame (top)

Sugar (top)

Tarragon* (top)

Thyme* (top)

Turmeric (top)