The Most Common Cooking Spices

Bay leaf, star anise, fennel seeds, cardamom and cinnamon represent some of the most-commonly used spices.

Spices originate from the seeds, bark, roots, fruits, leaves and stems of aromatic plants or trees. Commonly used spice groups include berry, leaf, seed and fruit which offer seasonings such as peppercorns, basil, fennel and vanilla. Many spices comprise blends that work together to support entire genres of cuisine, such as curries, or represent culinary regions, such as Herbes de Provence from the south of France.

Berry

Berry spices originate from bacciferous plants that bear edible fruits. The most widely used spices from this group include the peppercorn group, juniper and allspice. Indigenous to South America and the West Indies, the evergreen pimiento tree produces allspice -- a pea-size berry that, when ground, offers flavors and aromas redolent of cloves, nutmeg and cinnamon. The spices of the peppercorn group -- white, black and green -- form in clusters on the pepper plant. Black peppercorns are harvested just before ripening and allowed to dry and shrivel before being brought to market. White peppercorns are fully ripened and dried before the skin is removed, and green peppercorns are under-ripe berries usually stored in brine. Gin gets its flavor from juniper berries which, in their dried and ground form, support the flavors of meat, particularly beef.

Leaf

Spice manufacturers harvest and market leaf spices in their fresh state or in a processed and ground form. Commonly used leaf spices include basil, oregano, marjoram, parsley, rosemary, sage, savory, bay, dill, thyme and cilantro. Bay leaves comprise, along with thyme sprigs and parsley stems, the bouquet garni -- a classic trio of spices used to flavor soups and sauces. Marjoram, rosemary, sage and basil, in addition to lavender flower and fennel seeds, make up Herbes de Provence -- a combination of aromatics commonly used in the Mediterranean region of France used to flavor several types of food such as meat, vegetables and grains. Used directly or as part of a poaching or steaming liquid, dill's most noteworthy applications include seafood and soups.

Seed

Seed spices, ground and whole, include poppy, mustard, nutmeg, sesame, fennel, cumin, coriander and caraway. Most curries and curry spice blends contain coriander and cumin. Fennel has a licorice flavor, similar to star anise. Poppy and sesame are commonly ground and used as a garnish for breads or pressed for oil extraction.

Fruit and Bark

Star anise, paprika and vanilla make up the most commonly used spices of fruit origin. Star anise has a star-shape with eight points, each of which contains a seed used in desserts and beverages such as cider and tea. Paprika ranges in pungency from mild to hot, and has a hue ranging from bright-orange to blood-red. Vanilla originates from one of over 20,000 orchid varieties, and is the only type that produces something edible. Cinnamon is the most widely used spice of bark origin.

Tags: used spices, Commonly used, commonly used, fennel seeds, ground form, Herbes Provence, leaf spices