Table 1.

Names, families and the used parted of studied spices.

No.	English name	Latin name	Family	Used part	Arabic name
1	Cinnamon	Cinnamomumzeylanicum Blume	Lauraceae	Stem bark	Qarfah, Qirfah, Qurfa
2	Green cumin	Cuminumcyminum L.	Apiaceae	Fruits (frequently called seeds)	Kamoun, Kamun
3	Shumac, sumac	Rhuscoriaria L.	Anacardiaceae	Dried fruits	Summaaq, Summaq
4	Ginger	Zingiberofficinale Rosc.	Zingiberaceae	Fleshy rhizome	Zanjabeel, Zanjabil
5	Indian saffron	Curcumalonga L.	Zingiberaceae	Rhizome	Kurkum, Uqdah safra
6	Fenugreek	Trigonellafoenum-graecum L.	Fabaceae	Seeds	Hulba, Hilbeh
7	Black pepper	Pipernigrum L.	Piperaceae	Dried fruits	Fulful, Filfil
8	Fennel flower	Nigellasativa L.	Ranunculaceae	The deep black, seed grains	Habbah sauda, Habbah al-baraka
9	Garden thyme	Thymusvulgaris L.	Lamiaceae	Leaves (leaves plus stem)	Satr, Zatr
10	Cayenne pepper	Capsicumfrutescens L.	Solanaceae	Fruits	Fulful alahmar, Fulful haar
11	Green cardamom	Elettariacardamomum White et Mason	Zingiberaceae	Seeds	Habbahan, Habbu al-hal
12	Caraway	Carumcarvi L.	Apiaceae	Fruits	Karaway, Karawiaa
13	Sweet cumin	Foeniculumvulgare Mill.	Apiaceae	Fruits (usually mistermed seeds)	Shamaar, Shamar
14	Aniseed	Pimpinellaanisum L.	Apiaceae	Fruits	Habbu al-hulwah, Yansoon
15	Cloves	Syzygiumaromaticum [L.] Merr. et Perry	Myrtaceae	Buds	Kabsh qarunfil, Kabsh qaranful