500 ~ 1,000 Scoville Units
One of the more common peppers in Peru, this is a dark red mild chile with a fruity, smoky taste. It goes well with stews, sauces, and in fish dishes. Try blending it with chocolate or as a rub on your favorite piece of meat prior to grilling.

“Trachyspermum ammi”
Ajwain comes from a small annual shrub with many branches of small feather-like leaves. The aroma and taste is very similar to Thyme with subtle variations in structure and piquancy.  It is very good for seasoning root vegetables, green beans, and lentils.

6,000 ~ 10,000  Scoville Units

Also known as Halaby Pepper, Aleppo has a moderate heat and a high oil content that doesn’t overpower its fruitiness.  It has a deliciously deep, aromatic flavor and is a wonderful substitute for traditional chile flakes.

“Pimenta dioica”

The allspice is a myrtle tree most commonly found in Jamaica. It gets its name from the unique combination of aromas in its fruit, a blending of the tastes of cinnamon, cloves, and nutmeg with just a little peppery heat.  It is used in Jerks, marinades, pickling, pates,  and desserts. This is ground whole allspice.

“Pimenta dioica”
The allspice is a myrtle tree most commonly found in Jamaica. It gets its name from the unique combination of aromas in its fruit, a blending of the tastes of cinnamon, cloves, and nutmeg with just a little peppery heat.  It is used in Jerks, marinades, pickling, pates,  and desserts.

“Mangifera indica”

Amchur (also spelled amchoor) is unripe or green mango fruits which have been dried and ground.  It is used primarily in Indian cooking as an acidic flavoring in soups, chutneys, curries, and marinades, and is an essential ingredient in Chaat Masala.  Amchur has the same tenderizing qualities as lemon or lime juice, but only a 1/3 as much is needed.

500 ~ 3,000 Scoville Units
Also known as a New Mexican Chile, this is Anaheim chiles that have been ripened, dried, and ground.  Ripening enables a more developed sweetness and complex flavor than the unripe green chile.   Essential to new Mexican cuisine, it is typically used to make Chile Colorado .

1,500 ~ 3,000 Scoville Units
Anchos have a mild, sweet, fruity flavor.  An Ancho is a dried Poblano Pepper and often is mis-labeled as a Pasilla or Mulato pepper. Combined with Pasilla Negro and Guajillo, it forms the Holy Trinity of chiles used to make moles.

1,000 to 1,500 Scoville Units

Ancho translates as “wide” and is essentially a dried poblano.  With a somewhat sweet flavor with hints of raisins, plums, and a mild heat, it is among the most widely used chiles.

“Pimpinella anisum”

Anise is a member of the family of plants that includes caraway, cumin, dill, and fennel. Of all of these “umbels,” anise is the plant that has the strongest “licorice” flavor.  Anise is primarily associated with cakes, biscuits and candy, as well as rye breads. It is also used to flavor fish, poultry, soups and root vegetable dishes.

“Bixa orellana”

Also known as Achiote, Annatto is slightly peppery and sweet with a hint of nutmeg.  It is used to color cheese and butter, and is a crucial ingredient in Mexican, Caribbean, and Latin American cuisine.

“Bixa orellana”
.Also known as Achiote, Annatto is slightly peppery and sweet with a hint of nutmeg.  It is used to color cheese and butter, and is a crucial ingredient in Mexican, Caribbean, and Latin American cuisine.  To make Annatto Oil, simmer 1/2 cup seeds in 1 cup of oil for 10 minutes.  Strain out the seeds and store in a tightly sealed container.

“Maranta arundinacea”

Arrowroot is valued chiefly for its thickening properties, and is often used in thickening clear sauces and glazes and jellies.  It thickens at a lower temperature than mixtures made with flour or cornstarch so it should be mixed with cool liquids before adding to hot.

“Ferula assafoetida”
Thought it can smell offensive, assafoetida tastes much like a combination of strong onions with a touch of earthy truffles.  The rich, distinctive taste is popular with many chefs as it can be used in a variety of applications.  Known as “Hing” in India, it is widely used in vegetarian dishes.

“Ocimum basilicum”

Basil is an annual herb belonging to the mint family, Lamiaceae. Basil leaves have a unique aroma that is not replicated by any other herb, making them an essential ingredient in cuisines of many countries. There are hundreds of species marketed as basil, but the herb most commonly used is the Mediterranean or “sweet” basil.

“Laurus nobilis”

These are leaves from the evergreen bay laurel tree, also called bay laurel or laurel leaf. The leaves possess an earthy pungent aroma and are delicately fragrant, but have a bitter taste.  Bay leaves are used in pickling and marinating and to flavor stews, stuffing, rice, and fish.

50,000 to 100,000 Scoville Units

Also known as Piri-Piri, Pequin, or Thai Bird Chile, this fiery little chile is essential to ethnic African, Thai, and Portuguese cooking.  It is commonly used to add heat to sauces, marinades, and dry rubs.

“Calendula officinalis “
Calendula’s culinary roots date to ancient Rome when the use of saffron was a sign of wealth.  Common people couldn’t afford saffron but they learned that calendula petals were an excellent substitute.  Hence, the name, “Poor man’s saffron” as calendula petals infuse food with a similar golden color and slightly acrid flavor as saffron.

“Carum carvi”
Caraway seed’s flavor is a blend of dill and anise~pleasantly sweet, but slightly biting and aromatic.  It is an essential ingredient in German and Scandinavian cooking and is used in pork dishes, breads, cheeses, Tunisian Harissa, and some masalas as well as flavoring Akvavit.

“Amomum subulatum”
Black cardamom has a distinctly more astringent aroma than green cardamom, though not bitter, with a coolness similar to mint and camphor.  An important component of some versions of Garam Masala it is also used in savory dals and rice dishes.

“Elettaria cardomomum”

Cardamom is the fruit of a tropical plant related to ginger.  It has a lemony, flowery aroma, and a fruity, bittersweet flavor.  Essential to the cuisine of India and the Middle East it is also a popular ingredient in Turkish or Arabic coffee and in Scandinavian-style cakes and pastries.

“Elettaria cardomomum”
Cardamom is the fruit of a tropical plant related to ginger.  It has a lemony, flowery aroma, and a fruity, bittersweet flavor.  Essential to the cuisine of India and the Middle East it is also a popular ingredient in Turkish or Arabic coffee and in Scandinavian-style cakes and pastries. This is ground cardamom seeds.

1,500 to 3,000 Scoville Units

Cascabel means “little bell” and has a mild acidic bite with a nutty, tobacco-like flavor and smoky overtones.  Use in sauces, stews, soups, and relishes as well as casseroles and salsas

“Nepeta cataria”
Catnip, as the name suggests, is the “herb” of choice among cats.  A tiny amount is usually sufficient to turn even the most sluggish of felines into a foolish kitten.  A member of the mint family it is frequently used in teas and is popular as a seasoning in sauces, soups, and stews.

30,000 ~ 50,000 Scoville Units


The Cayenne is a red, hot, chile pepper used to flavor dishes and for medicinal purposes.  Named for the city of Cayenne in French Guiana, it is related to bell peppers, jalapenos, and others.

“Apium graveolens”
Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor.  It is used in the ethnic cuisines of Germany, Russia, and the orient.  Add to coleslaw, potato salad,  or sprinkle lightly on beef before grilling.

“Anthriscus cerefolium”
A classic ingredient in the French Fines Herbes, Chervil is reminiscent of a blend of Parsley and Anise.  Excellent paired with fish, carrots, and new potatoes, it is the defining taste in a Bearnaise Sauce.

5,000 ~ 6,000 Scoville Units
These are dried and crushed chiles including the membranes and seeds.  They are commonly used to add mild heat to many dishes.

3,500 to 8,000 Scoville Units

These chiles are smoked for a much longer time than Morita chipotles.  As such, they are rarer and highly prized.  They have a strong smoky flavor with hints of grass and fruit. Use to flavor sauces, stews, salsas, marinades, and moles.

3,500 to 8,000 Scoville Units

Typically smoked jalapenos, the morita or “little blackberry” is the most commonly known chile in North America.  They have a sweet, smoky flavor with hints of chocolate and a fairly consistent heat. Use to season sauces, stews, salsas, chili, marinades, and soups.

“Allium schoenoprasum”

Chives are one of the “fines herbes” of French cuisine, which also include tarragon, chervil and/or parsley.  Chives will add a subtle onion flavor and are great added to scrambled eggs and cottage cheese.

“Coriandrum sativum”

An herb in the parsley family, cilantro refers to the flat green leaves and stems of the coriander plant. It has a lively, pungent aroma and a sharp parsley-citrus flavor.  It is used extensively in Thai, Indian, and Mexican cuisine and is excellent in salsas.

“Cinnamomum aromaticum”

Cassia is a close relative of both True and Saigon Cinnamon.  As with these species, the dried bark of the Cassia tree is used as a spice.  The most widely recognized form of cinnamon in the U. S., it has an oil content of approximately 1.6%.

“Cinnamomum loureiroi”

Also known as Vietnamese cinnamon, Saigon cinnamon typically has an oil content between 3 and 6 percent.  Generally, it is stronger and sweeter than Cassia cinnamon and therefore you may be able to reduce the amount called for in recipes.  Preferred by pastry chefs for adding that extra strong cinnamon flavor.  Delicious sprinkled on oranges or added to coffee.

“Cinnamomum zeylanicum”

Also known as Ceylon cinnamon, it is made using only the thin inner bark, and has a finer, less dense, and more crumbly texture than either Cassia or Saigon Cinnamon. It is considered to be less strong than cassia and is the preferred cinnamon in Europe and Mexico. It has a low oil content and a delicate flavor with citrus and flowery overtones.

“Syzygium aromaticum”

Cloves have a sweet, somewhat penetrating flavor which is also rich and sultry.  Often used in desserts, cakes, pies, custards, and liqueurs, they also pair well with ham and are essential to many Indian dishes.

“Syzygium aromaticum”

Cloves have a sweet, somewhat penetrating flavor which is also rich and sultry.  Often used in desserts, cakes, pies, custards, and liqueurs, they also pair well with ham and are essential to many Indian dishes.

“Coriandrum sativum”

Coriander seeds are the fruit of the plant known in the U.S. as Cilantro. The seeds have a lemony citrus flavor when crushed, and have also been described as warm, nutty, spicy, and orange-flavored.  It is a common ingredient in curries, pickling spices, and various sweet and savory dishes.

“Coriandrum sativum”

Coriander seeds are the fruit of the plant known in the U.S. as Cilantro. The seeds have a lemony citrus flavor when crushed, and have also been described as warm, nutty, spicy, and orange-flavored.  It is a common ingredient in curries, pickling spices, and various sweet and savory dishes.

“Cuminum cyminum”

Cumin is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its high oil content.  The aromatic, somewhat bitter flavor is essential to good chili and is an indispensable ingredient in Indian, Cuban, Mexican, and Middle Eastern cuisine.

“Cuminum cyminum”

Cumin is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its high oil content.  The aromatic, somewhat bitter flavor is essential to good chili and is an indispensable ingredient in Indian, Cuban, Mexican, and Middle Eastern cuisine.

“Murraya koenigii”

Curry leaves are highly aromatic and valued as a seasoning in South Indian and Sri Lankan cuisine.  However, they are not responsible for the distinctive taste of curry.