Herbs & Spices – A to Z



The dried fruit of andaliman has an aromatic odour that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue. Read More
A fresh poblano chile

Poblano Pepper

These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing.Read More

Index – Herbs and Spices

There are a number of herbs and spices we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the herbs and spices that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data.Read More

Filé Powder

Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum).Read More
Powdered kala namak

Black Salt – Kala Namak

Powdered kala namak

Powdered kala namak


Kala namak (Hindi) or bire noon (Nepalese; literally “black salt”) is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as Himalayan black salt, Sulemani namak, bit lobon, kala noon, or pada loon. It is found mostly in the Himalayas of Nepal.

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulphur content. Because of the presence of greigite in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its colour ranges from purple to pink.

Bire noon has also been used for its perceived medical qualities.

Production of Black Salt

The raw material for pr...

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Perilla Frutescens


What is shiso and how is it used.Read More


A fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning.Read More
nigella seeds

Nigella Seeds

The seeds of Nigella sativa, known as kalonji, black cumin, black onion seed, onion seed or just nigella, are used as a spice in Indian and Middle Eastern cuisines.Read More


Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid.Read More
Vietnamese perilla

Vietnamese Perilla

In North and South Vietnam, the Vietnamese perilla are eaten raw or used in Vietnamese salads, soups, or stir fried dishes. Read More