McCormick Science Institute List of Culinary Spices and Herbs Typically Used in U.S.

List of Culinary Spices & Herbs

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The following is a list of 41 spices and herbs typically used in cuisine in the U.S. MSI is dedicated to advancing the knowledge of their potential health benefits.

Culinary Spices & Herbs Typically Used in The U.S.
Allspice	Lemongrass
Anise	Marjoram
Basil	Mint
Bay Leaf	Mustard
Black Cumin/Black Caraway	Nutmeg/Mace
Black Pepper*/White Pepper	Onion
Caraway	Oregano*
Cardamom	Paprika*
Celery Seed	Parsley
Chervil	Poppy Seed
Chive	Red Pepper/Cayenne Pepper*
Cilantro	Rosemary*
Cinnamon*	Saffron
Clove*	Sage*
Coriander	Savory
Cumin*	Sesame Seed
Dill Seed and Weed	Tarragon
Fennel	Thyme
Fenugreek	Turmeric*
Garlic	Vanilla*
Ginger*
*In focus at MSI

The McCormick Science Institute (MSI) provides the information on this website for the sole purpose of educating visitors on the current body of scientific findings on the health benefits of culinary spices and herbs. In many cases, this information reflects preliminary scientific research and additional studies are needed to determine what, if any, effect a spice will have on a health related condition. The findings, views, and opinions of scientists, health professionals and others expressed on this website are theirs alone. MSI does not endorse or provide any advice about prevention, diagnosis, treatment, or curing of any health-related condition.