Table 1.

Sources of herbs or spices (Herman, 2015).

Part of the plant	Herbs and spices
Leaves	Basil, oregano, bay leaf, thyme, tarragon, mint, marjoram, sage, curry leaf
Bark	Cinnamon, cassia
Flower/bud, pistil	Clove, saffron
Fruits/berries	Clove, chilli, black pepper, allspice
Bulbs	Onion, garlic, leek
Root	Ginger, turmeric
Aril	Mace
Seed	Ajowan, aniseed, caraway, celery, coriander, dill, fennel, fenugreek, mustard