Oregano leaves are used for seasoning, and are especially common in Mediterranean cuisine, and in Italian cuisine in particular. The origin of this spice's name is from the Greek "orus", meaning "mountain", and "ganus", meaning "joy". As the "joy of the mountain", the oregano plant was therefore most likely found on hills and mountains. Oregano has an aromatic, warm, and slightly bitter flavor that varies in intensity: good quality oregano may be strong enough that it almost numbs the tongue, but the cultivars adapted to colder climates have a weaker flavor. Several oregano species are commonly found in the Mediterranean region, and are all classified as spices. Factors such as climate and soil composition have a tremendous impact on the quality of the herb. Three main species are commonly used in Europe, especially Greece, Turkey, Italy, the Balkans, and western Asia.
A spice blend commonly used in Israeli-Arab and Mediterranean cuisine.
An herb in the labiatae (mint) family.
Cardamom is native to southern India and Sri Lanka, and is also grown in Southeast Asia and Guatemala. It can be found in various spice mixtures including garam masala and hawaij. The cardamom plant is perennial and has large leaves. Three different plants can actually be referred to as "cardamom": green cardamom (often called "true" cardamom), black cardamom, and African cardamom.
Ginger is most commonly known as a light brown rhizome (stem) with a strong, refreshing flavor. This perennial herb grows to a height of approximately 1 meter. The plant forms a thick tuber, which sends stems and leaves upwards. The stem stands upright, and is covered in buds and leaves, which resemble an elongated chisel – narrow and pointed at its base. The plant's inflorescence resembles an elliptical spike. The ginger root is used in several ways – fresh, dried, candied, ground, as syrup, and as an essential oil.
A spice derived from the stigma of flowers of the saffron plant, which belongs to the iridaceae family. This spice is sold either powdered, or in its original form of orange-brown threads. Saffron originates in Northern India (the Kashmir region), and from there it spread to the Arab world as well as Europe. Saffron is considered to be the most "aristocratic" and expensive of all spices. Due to its high price, saffron is typically sold in 1 gram packets. The price is predominately the result of the considerable difficulty involved in saffron's cultivation, as each flower bears only 3 stigmas and these must be picked manually. Producing this extremely expensive spice requires 35,000-100,000 flowers per half kilogram of saffron. Saffron blooms in October and November, and rain can damage the flowers.
A blend of spices that originated in the Middle East. This spice mixture is mostly comprised of hyssop, along with sumac and roasted sesame seeds. Occasionally, salt and fennel seeds are added to the mixture.
Two types of traditional Yemenite spice mixtures, one of which is used to season soup, and the other is used for coffee. Typically, hawaij spice mixtures include: ground turmeric, ground dried cilantro, ground cardamom, ground cumin, and ground black pepper.
