Anise, like fennel, contains anethole, a phytoestrogen. Anise has been used to treat menstrual cramps.

The main use of anise in European herbal medicine was for its carminative effect. The essential oil has reportedly been used as an insecticide against head-lice and mites.

Asafoetida also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, hing and ting.

Daring cooks will be interested in asafoetida as a substitute for onion and garlic, even for Western dishes. When cooking with asafoetida is very important to use the right quantity of this ingredient, otherwise the taste of food can be ruined completely.
This spice is used as a digestive aid, in food as a condiment, and in pickles. When uncooked its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container.

Asafoetida reduces the growth of indigenous microflora in the gut. It reduces flatulence, fighting flu, asthma and bronchitis, antimicrobial, contraceptive/abortifacien, antiepileptic.

Bay leaf (Tez Patta)
It is used in cooking to add a specific flavour to food. Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves are most often used whole and removed before serving (they can be abrasive in the digestive tract).
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.
It also has some medicinal properties. Bay leaf oil possesses antifungal and anti bacterial properties.

Basil
Basil is a tender low-growing herb that is prominently featured in Italian and Southeast Asian cuisine.  It is commonly used fresh in cooked recipes, and added at the last moment because cooking quickly destroys its flavor.  There are several varieties of basil including sweet basil, Thai basil, lemon basil, and holy basil.  Basil is currently being studied due to its possible health benefits for alleviating conditions such as digestive problems, cancer, diabetes, high cholesterol, arthritis, and several others.  

Black Pepper

Ground black pepper comes from the small, dried berries of the Piper nigrum plant. It is most flavorful and pungent when it is freshly ground, but it can be stored a very long time.
Pepper spirit is used in famous beverages like Coca-Cola and many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and used in certain beauty and herbal treatments.

Cardamom
It is used in most of the Indian and other sweet dishes to give a good flavour and smell. It is also used widely in pharmaceutical sector.
Helps to control bad breath and digestive disorder. A whole cardamom chewed is good for coping with diabetes.

Caraway
The Caraway plant has been used for a variety of purposes dating all the way back

to 3000 BC.   Caraway seeds, also referred to as the fruit, are used to give a distinctive flavor to rye bread, cabbage, sauerkraut, sausage, cheese, and soups.  It has been used as a remedy for menstrual cramps, gallbladder spasms, loss of appetite, digestive disorders, and to dispel worms.

Celery

Celery provides an excellent source of vitamin C and fiber. It is a very good source of folic acid, potassium, and vitamins B1 and B6. Celery also offers a good source of vitamin B2 and calcium.

Celery contains phytochemical compounds known as coumarins effective in cancer prevention and capable of enhancing the activity of certain white blood cells. Coumarin compounds also lower blood pressure, tone the vascular system, and are possibly effective when used in cases of migraines. Due to the high levels of potassium and sodium, when celery-based juices are consumed after a workout they serve as great electrolyte replacement drinks. Studies have also shown that celery may help to lower cholesterol and prevent cancer by improving detoxification. Celery extract is effective in the treatment of "rheumatism", for arthritic, muscular aches and pains.

Chervil
Chervil is a delicate annual herb related to parsley.  It is used to season mild-flavored dishes.  Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups.  Chervil has been used medicinally as a blood purifier, a digestive aid, for lowering high blood pressure, and infused with vinegar it has been used as a cure for hiccups.

Chives
Chives are the smallest species of the onion family.  They are a common household 
herb, frequent in gardens as well as in grocery stores.  Chives can be added to foods such as fish, potatoes, oomelets & scrambled eggs, and soups.  Their insect-repelling properties make them valuable as a pest control in gardens.   Chives help to lower blood pressure.  They are also rich in vitamins A and C, and contain trace amounts of sulfur and iron.  Since chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following over-consumption.

Chilli (Lal Mirch)
It is a main ingredient used for adding hot flavour to the food.
The antioxidants present in chilli help to cope with cholesterol. It also helps burning calories.

Cinnamon (Dalchini)
It is used mainly for seasoning food and preparing masalas. Cinnamon is used all over the world for its flavour and health benefits. Cinnamon has shown an amazing ability

Cinnamon fights the E. coli bacteria in unpasteurized juices. It is a great source of manganese, fiber, iron, and calcium.

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

Clove (Laung)

It is used as a cooking ingredient mainly for seasoning or preparing Masalas.
Clove oil is beneficial for coping with tooth ache and sore gums. It is also beneficial remedy for chest pains, fever, digestive problems, cough and cold.

Coarse Salt

The vast majority of Moroccans use coarse salt for cooking. Reserve your iodized table salt for sprinkling on dishes after they’ve been cooked, and get in the habit of using kosher (coarse salt) or sea salt for cooking. Salt can vary in “saltiness” so err on the side of caution when using a new package or new brand of salt.

Coriander (Dhaniya)
Coriander leaves as well as coriander seeds are used in cooking. It also has some medicinal uses. It can be used externally on aching joints and rheumatism. It is also good for coping with soar throat, allergies, digestion problems, hay fever etc.

Cumin (Zeera)
It is used for cooking and it also possesses medicinal properties.
It is a good source or iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery.

Curry leaves (Curry Patta)
It is used as a main ingredient for seasoning in some countries. It has many medicinal uses.
These leaves are beneficial for reducing blood sugar. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in herbal medicines.

Dill weed is said to be best when used fresh, because it looses it’s flavor rapidly if dried.  If using dried dill weed, it is recommended that it be added towards the end of cooking or in recipes with low or no heat so that it retains its flavor and aroma.

Dill can be added to many foods including potato salads, vegetable dips, salad dressings, fish and poultry dishes, and omelets.  Both dill weed and dill seed help to settle upset stomach and are mildly antibacterial.

Fenugreek
It is mainly used as a green leafy vegetable and seeds are used for seasoning and preparing Masalas. It also has medicinal uses.
Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and lowering cholesterol.

Garlic
It is used for cooking as well as for the medicinal purpose.
It is useful for coping with cough, cold and lowers blood pressure. It also has antibiotic properties.

Ginger
It is used for giving a specific flavour to food and has many medicinal uses.
Helps to avoid digestive problems. It is beneficial for coping with cough and cold.

Lovage 

Used as a diuretic to relieve urinary problems, digestive aid and breath sweetener. The entire plant is used medicinally, its main use being as a strong diuretic, encouraging lots of urine flow. This additional urine helps in cases of urinary

Lovage is also considered a stomachic, helping to strengthen and improve the functioning of the stomach. It helps improve appetite and relieve indigestion, colic, gastric catarrhand other stomach disorders.

Lovage is especially effective helping to relieve flatulence, with both ancient Greeks and modern medical writers extolling its gas and gripe relieving virtues. Lovage is also considered to be an expectorant, helping to loosen and expel phlegm from the pulmonary system and is considered an excellent remedy in pleurisy cases. It is also considered to be a good diaphoretic, helping to induce perspiration, cooling the body and providing relief from fevers as well as helping push toxin out through the skin.

Lovage is also good at inducing menstruation and regulating flow in women. This helps relieve painful menstruation and cramps. This uterine stimulating property is also thought to help speed up a slow labor. Lovage can also be used externally as a wash for skin problems, being effective against many disease causing organisms. It also makes a good gargle for a sore throat and can be used to treat canker sores in the mouth.

Mustard
It is used for seasoning as well as green leafy vegetable. The use of mustard oil is extensive in India but it is banned in some countries.
Mustard oil is good for body massage and even for getting good hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.

Marjoram
Marjoram (sometimes called sweet marjoram) is a perennial herb in the mint family. It provides the flavors of sweet pine and citrus.  It is used for both culinary and medicinal purposes. Oregano is a close relative of marjoram and is sometimes called wild marjoram.   Marjoram is milder and provides a more subtle, savory, and less peppery taste than oregano.  Marjoram helps to prevent spasms in the digestive tract.  

Mint
Mint herb divides into two major groups, spearmint and peppermint.  Spearmint is most often used for culinary purposes and peppermint is used for its medicinal properties and also to flavor sweets and breath fresheners.  The leaves, fresh or dried, are the culinary source of mint.  

Fresh mint is usually preferred over dried mint when storage of the mint is not a problem.  The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste.  Mint leaves can be added to beverages, teas, jellies, roasted meats, syrups, candies, and ice creams.  Mint was originally used as a medicinal herb to treat stomach ache and chest pains.  It is commonly used in the form of tea as a home remedy to help alleviate stomach pain.  Mint leaves are often used by many campers to repel mosquitoes.  

Nutmeg
It is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose.
It is beneficial for the treatments of asthma, heart disorder and bad breath.

Oregano 

When you shake extra oregano onto your slice at the local pizza joint you aren't just adding some classic Italian flavor to your pepperoni-and-mushroom: Oregano is a major source of thymol and carvacol - two antibacterial agents that fight off infection - and has quadruple the antioxidants of blueberries. Like thyme, it's easy to grow at home and adds traditional flavor to any dish whether you use it fresh or dried.

Paprika

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (bell peppers or chili peppers). In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country.

Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.

In Moroccan cuisine, paprika (tahmira) is usually found slightly moistened by the addition of a small amount of olive oil blended into it.

Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home.

Capsicum peppers used for paprika are very rich in vitamin C. Paprika is also high in other antioxidants.

Parsley
Inhibits breast cancer-cell growth. 
University of Missouri scientists found that this herb can actually inhibit breast cancer-cell growth, reported Holly Pevzner in the September/October 2011 issue of EatingWell Magazine. In the study, animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Experts recommend adding a couple pinches of minced fresh parsley to your dishes daily.

Ramsons, also known as buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, and bear's garlic — is a wild relative of chives native to Europe and Asia. 
All parts of this plant are edible in quantity when it is in season. The leaves are delicious raw or cooked and can be harvested as early as the middle of January in mild winters. They have a distinct garlic flavour, though are milder than garlic cloves, and really add something special to a winter salad. When cooked, they are normally used as a flavouring in soups, stews etc, though can be used like spinach.

From the health perspective, wild garlic has most of the benefits of the cultivated garlic. It is therefore a very beneficial addition to the diet, promoting the general health of the body when used regularly. It is particularly effective in reducing high blood pressure and blood cholesterol levels. The juice of the plant has been used as a general household disinfectant.

Allium ursinum has antibacterial and antifungal properties, as well as antioxidant properties that protect against free radicals. It may activate macrophages to reduce the synthesis of LDL cholesterol and protect against plaques and blood clots. Adenosine acts as a muscle relaxant and as a protectant against poisons, such as caffeine. It helps increase blood vessel width and can also reduce platelet aggregation (blood stickiness).

Ras El Hanout

The name translates to “head of the shop” and it's a mixture of ground spices that can vary from 7 to 21 ingredients. There are many recipes for Ras El Hanout, but they frequently include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric.

Rosemary
Enhance mental focus, fight foodborne bacteria. 
One recent study found that people performed better on memory and alertness tests when mists of aromatic rosemary oil were piped into their study cubicles. Rosemary is often used in marinades for meats and poultry, and there's scientific wisdom behind that tradition: rosmarinic acid and other antioxidant compounds in the herb fight bacteria and prevent meat from spoiling, and may even make cooked meats healthier.

Saffron

Saffron is the most precious and the most expensive spice in the world. Saffron is harvested from the fall-flowering plant Crocus sativus, a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages.

The red-gold threads were also highly prized by pharoahs and kings as an aphrodisiac, yet large amounts produce deathly narcotic effects.

Saffron has been used medicinally to reduce fevers, it is a good remedy for cough, cold and asthma. cramps and enlarged livers, and to calm nerves. It has also been used externally too for bruises, rheumatism, and neuralgia. (Warning! Do not use medicinally without consulting your physician.)

Sage 
Sage is an herb that comes from an evergreen bush in the mint family.  It is considered to have a slight peppery flavor.  In Western cooking, sage is used in marinades to flavor meats, and it’s also used to flavor cheeses and some drinks.  In French cuisine, sage is used when cooking chicken and also in vegetable soups. Germans often use sage in sausage dishes.  

Sage is also common in Italian cooking.  It is often sautéd in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia).  In the Balkans and the Middle East, it is used when roasting mutton.  Sage can be added to several other foods including various soups, casseroles, and bread stuffings.  

Studies show that sage is an anhidrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and a tonic.  It has been used to prevent blood clots from forming, and it has a long tradition of treating digestive problems.

Sea Salt
Sea salt is obtained by the evaporation of seawater.  Generally more expensive than table salt, it is commonly used in gourmet cooking and specialty potato chips such as the kettle cooked variety.  Historically called bay salt, its mineral content gives it a different taste from table salt.  

Table salt is pure sodium chloride, usually highly refined from mined rock salt (halite) or sea salt.  Natural sea salt is rich in trace minerals, and is delicious without being overpowering or too salty.  Unrefined sea salt contains many minerals that regular iodized table salt does not contain such as magnesium, sulfate, calcium, and potassium.  

Sea salt generally lacks high concentrations of iodine, an element essential for human health.  Iodized forms of sea salt are now being marketed to address this concern.  Sea salt can be used instead of table salt where the recipe calls for salt.  It can be added to potato dishes, salads, roasted meats, soups & stews, and virtually any other dish imaginable.  

The herb imparts a spicy, peppery flavor to dishes in which it is used.  Savory plays an important part in Italian cuisine, particularly when cooking beans.  It is also used to season the traditional Acadian stew known as fricot.

In herbal medicine, winter savory has been used for flatulence and digestive problems such as colic, diarrhea and indigestion.  Its antiseptic and astringent properties make it a good treatment for sore throats.  It has also been used as a remedy for excessive thirst in diabetics.

Sesame seeds
Sesame is a flowering plant in the genus Sesamum.  Numerous wild relatives of sesame occur in Africa and a smaller number in India.  Sesame is grown primarily for its oil-rich seeds, which range in colors from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavor (although such heating damages their healthful polyunsaturated fats).  

Sesame seed oil comes from the cold pressing of sesame seeds.  Sesame seeds can be added to several foods including breads, rolls & bagels, noodles, salads, sautéed vegetables, and ice cream (sprinkle on after toasting).

Sesame seeds are rich in manganese, copper, and calcium.  They also contain vitamin B1 (thiamine) and vitamin E .  Sesame seeds are a good source of lignans, including sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame seed oil had the highest antioxidant content.  Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption, as in tahini.

Sumac

Sumac is a rich source of hydrolysable tannins. Tannins have been shown in vitro and in vivo to exhibit anticarcinogenic properties, the inhibition of tumor formation and growth in animals. Sumac may have potential for the prevention or treatment of atherosclerosis and its clinical manifestations.

A sprinkling of this pretty purple spice adds a tangy lemony flavour to meat and salads. Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac.

An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. Along with sesame seeds and dried thyme, it's one of the main ingredients in the spice mix za'atar, which is used to flavour meat and vegetables, or mixed with oil to make a paste that's spread on bread before baking.

Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils. For a delicious marinade or dressing, mix it with yoghurt and other herbs and spices such as chilli, coriander, cumin, paprika and parsley.

Another use of sumac is recorded from Lebanon, Syria and Egypt: The fruits are cooked with water to a thick, very sour essence, which is, then, added to meat and vegetable dishes; this method was also common as early as in Roman times and finds a close parallel in the usage of tamarind in contemporary Indian and Indonesian cuisines.

Tarragon
Tarragon is an aromatic herb cultivated for its sweet, anise-like flavor.  The fresh leaves and stems are used in cooking.  There are two species of tarragon that exist, Russian and French. Both are shrubbery herbs but the leaves of French Tarragon are dark green and have a more pungent flavor and aroma. French Tarragon is more commonly used commercially in its dried form.  

Tarragon can be added to several foods including flavored vinegars and oils, egg dishes, fish, and salad dressings.  It’s use in soups is not recommended because the flavor is too strong.  Although tarragon has medicinal properties its most common use is as a culinary herb.

Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100-1000 times the typical consumption seen in humans.

Thyme 
Thyme is an aromatic herb in the mint family.  It is widely cultivated for its strong flavor, which is due to its content of thymol.  Thyme retains its flavor upon drying better than many other herbs.  The herb is often used to flavor meats, soups and stews.  It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes, and eggs.

Thyme, while flavorful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley, it is a common component of the bouquet garni, and of herbes de Provence.  Thyme releases its flavor gradually so add it early in the cooking process.  Thyme can be added to several foods including casseroles, herb crusted meats, pates, tomato dishes, sausages, and cheeses.  

Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash.  Thyme is a strong antiseptic used externally for infected cuts and scrapes and internally for oral and respiratory infections. Before the advent of modern antibiotics, it was used to medicate bandages.  Bath washes made from teas of thyme allowed to cool treat fungal infections such as athlete's foot and also vaginal yeast infections. Teas of thyme can be taken orally to treat allergies, asthma, colds, and coughs.

Caution:  Thyme oil should never be taken internally. Women who are pregnant or 
nursing should not drink thyme tea, although small amounts for culinary use do not 
cause adverse effects.  Do not take medicinal doses of thyme if you have a duodenal ulcer or if you have thyroid disease.

Turmeric, also called curcuma, indian saffron

Turmeric is very robust in taste and aroma.  It can be added to several foods including stir-fried chicken, rice dishes, seafood, and vegetables.  

In Ayurvedic practices, turmeric is thought to have many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth.  It is also used as an antibacterial agent.  It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan.  

Studies show that the antioxidants in turmeric kill cultures of cancer cells from the skin, bloodstream, and ovaries.

Caution:  Turmeric should be used in moderation.  It should not be used for extended periods of time, because it can cause stomach distress.  Turmeric is one of the herbal ingredients in Ayurvedic birth control formulas, so women who are trying to become pregnant should limit their consumption of the herb, and it should be completely avoided while pregnant. Excessive use of turmeric should also be avoided by people who have congestive heart failure.

Vanilla

Vanilla is the second most expensive spice after saffron, due to the extensive labor required to grow the seed pods (vanilla beans) that are used in its manufacturing.  Beans from each region have a unique flavor profile, but Bourbon vanilla beans from Madagascar are considered by many to be the world’s finest.

The warm, moist climate and rich soil produce vanilla with a deep, creamy flavor.  Vanilla seeds or vanilla extract can be added to several foods including baked goods, icings & frostings, custards, ice cream & frozen yogurt, and fresh fruit salads. 

White pepper comes from the same berries as black pepper, but only the inside kernel is ground. White pepper is milder than black pepper and is particularly good in sweeter Moroccan sauces impregnated with onions and saffron.

In Jordan, a spice mixture called zahtar (za'atar) is extremely popular; it took its name from a local species of marjoram which is one of its main ingredients. Since this West Asian marjoram is hardly available outside of the region, it must be substituted by a mixture of marjoram with some thyme or oregano.

Za'atar is then made by combining the dried marjoram herb with nutty sesame seeds, acidic sumac, salt and optionally some pepper. Similar mixtures are reported from Syria and Israel.

Za'atar is mostly used to spice up fried and barbecued meat up to taste; combined with olive oil, it can also be used as a bread dip like the closely related Egypt spice mixture dukka.