Explore the Flavor, Tradition, and Herbal Wisdom of Nature
At Spirit of Wormwood, we specialize in premium herbs and botanicals for growing, crafting, and creating. Herbs and spices have shaped cuisines, cultures, and traditional wellness systems for centuries. From bold culinary staples to time-honored herbal preparations, each botanical carries a story.
Below is your complete alphabetical educational guide to the herbs and spices we feature.
Allspice (Pimenta dioica)
A dried berry combining notes of clove, cinnamon, and nutmeg.
Common Use: Baking, jerk seasoning, pickling blends.
Traditional Use: Often used to support digestion and ease minor discomfort.
Read the Allspice history and uses guide →
Angelica (Angelica archangelica)
A tall aromatic herb with earthy, slightly sweet roots.
Common Use: Herbal liqueurs, teas, confectionery.
Traditional Use: Historically used to support digestive and respiratory health.
Read the Angelica history and uses guide →
Anise (Pimpinella anisum)
Sweet, licorice-flavored seed.
Common Use: Breads, cookies, herbal liqueurs.
Traditional Use: Traditionally used for coughs and digestive comfort.
Read the Anise history and uses guide →
Asafoetida (Ferula assa-foetida)
Pungent resin that develops a savory onion-garlic flavor when cooked.
Common Use: Indian and Middle Eastern cuisine.
Traditional Use: Used for bloating and digestive support.
Read the Asafoetida history and uses guide →
Bay Leaf (Laurus nobilis)
Aromatic leaf with subtle bitterness.
Common Use: Soups, stews, sauces.
Traditional Use: Traditionally used to aid digestion.
Read the Bay Leaf history and uses guide →
Basil (Ocimum basilicum)
Sweet, peppery herb.
Common Use: Italian dishes, pesto, tomato sauces.
Traditional Use: Traditionally used for digestive and immune support.
Read the Basil history and uses guide →
Bergamot (Monarda species)
Citrus-mint scented herb.
Common Use: Teas and flavor infusions.
Traditional Use: Traditionally used for colds and calming support.
Read the Bergamot history and uses guide →
Black Cumin (Nigella sativa)
Small black seeds with nutty, peppery flavor.
Common Use: Middle Eastern breads and spice blends.
Traditional Use: Traditionally used for immune and inflammation support.
Read the Black Cumin history and uses guide →
Black Mustard (Brassica nigra)
Sharp, pungent mustard seed.
Common Use: Mustards and pickling.
Traditional Use: Historically used in warming poultices.
Read the Black Mustard history and uses guide →
Black Pepper (Piper nigrum)
The world’s most widely used spice.
Common Use: Universal seasoning.
Traditional Use: Traditionally used to stimulate digestion.
Read the Black Pepper history and uses guide →
Borage (Borago officinalis)
Mild cucumber-flavored leaves and flowers.
Common Use: Salads, herbal teas.
Traditional Use: Traditionally used for inflammation support.
Read the Borage history and uses guide →
Brown Mustard (Brassica juncea)
Spicy mustard seed variety.
Common Use: Dijon and specialty mustards.
Traditional Use: Traditionally used to support circulation.
Read the Brown Mustard history and uses guide →
Burnet (Sanguisorba species)
Fresh cucumber-like herb.
Common Use: Salads and cooling beverages.
Traditional Use: Traditionally used to support digestion.
Read the Burnet history and uses guide →
Caraway (Carum carvi)
Licorice-flavored seed.
Common Use: Rye bread, sauerkraut.
Traditional Use: Traditionally used for bloating relief.
Read the Caraway history and uses guide →
Cardamom (Elettaria cardamomum)
Sweet-spicy aromatic pods.
Common Use: Chai, curries, baked goods.
Traditional Use: Traditionally used for digestive balance.
Read the Cardamom history and uses guide →
Cassia (Cinnamomum cassia)
Bold cinnamon variety.
Common Use: Baking and spice blends.
Traditional Use: Traditionally used to support healthy blood sugar levels.
Read the Cassia history and uses guide →
Catnip (Nepeta cataria)
Mint-family herb with lemony aroma.
Common Use: Herbal teas.
Traditional Use: Traditionally used for relaxation.
Read the Catnip history and uses guide →
Cayenne Pepper (Capsicum annuum)
Hot red chili powder.
Common Use: Spicy dishes and sauces.
Traditional Use: Traditionally used to support circulation.
Read the Cayenne Pepper history and uses guide →
Celery Seed (Apium graveolens)
Strong, aromatic seed.
Common Use: Pickling and soups.
Traditional Use: Traditionally used for joint support.
Read the Celery Seed history and uses guide →
Chervil (Anthriscus cerefolium)
Mild anise-flavored herb.
Common Use: French cuisine.
Traditional Use: Traditionally used for digestive comfort.
Read the Chervil history and uses guide →
Chicory (Cichorium intybus)
Bitter root and leafy plant.
Common Use: Coffee substitute and salads.
Traditional Use: Traditionally used for liver support.
Read the Chicory history and uses guide →
Chili Pepper (Capsicum species)
Ranges from mild to fiery.
Common Use: Global cuisines.
Traditional Use: Traditionally used to stimulate metabolism.
Read the Chili Pepper history and uses guide →
Chives (Allium schoenoprasum)
Mild onion-flavored herb.
Common Use: Garnishes, dips.
Traditional Use: Traditionally used for heart health support.
Read the Chives history and uses guide →
Cicely (Myrrhis odorata)
Sweet anise-flavored herb.
Common Use: Desserts and herbal liqueurs.
Traditional Use: Traditionally used for digestion and cough relief.
Read the Cicely history and uses guide →
Cilantro (Coriandrum sativum)
Bright, citrusy leaves.
Common Use: Mexican and Asian dishes.
Traditional Use: Traditionally used for cleansing support.
Read the Cilantro history and uses guide →
Cinnamon (Cinnamomum verum)
Sweet warming bark.
Common Use: Baking and beverages.
Traditional Use: Traditionally used to support metabolic health.
Read the Cinnamon history and uses guide →
Clove (Syzygium aromaticum)
Highly aromatic flower bud.
Common Use: Baking and spice blends.
Traditional Use: Traditionally used for tooth and gum comfort.
Read the Clove history and uses guide →
Coriander (Coriandrum sativum)
Warm citrusy seeds.
Common Use: Curries and spice blends.
Traditional Use: Traditionally used for digestive support.
Read the Coriander history and uses guide →
Costmary (Tanacetum balsamita)
Minty-lemon herb.
Common Use: Herbal infusions.
Traditional Use: Historically used for digestive wellness.
Read the Costmary history and uses guide →
Cumin (Cuminum cyminum)
Earthy warming seed.
Common Use: Chili, curries, tacos.
Traditional Use: Traditionally used to aid digestion.
Read the Cumin history and uses guide →
Curry (Spice Blend)
A blend often containing turmeric, cumin, and coriander.
Common Use: Indian cuisine and stews.
Traditional Use: Varies by blend; often traditionally used for inflammation support.
Read the Curry history and uses guide →
Dill (Anethum graveolens)
Feathery herb with tangy flavor.
Common Use: Pickles and seafood.
Traditional Use: Used for digestive comfort.
Read the Dill history and uses guide →
Fennel (Foeniculum vulgare)
Sweet licorice-flavored plant.
Common Use: Sausage and teas.
Traditional Use: Traditionally used for digestion and cough support.
Read the Fennel history and uses guide →
Fenugreek (Trigonella foenum-graecum)
Maple-scented seed.
Common Use: Curries and spice blends.
Traditional Use: Traditionally used for metabolic and lactation support.
Read the Fenugreek history and uses guide →
Filé (Sassafras albidum)
Powdered sassafras leaf.
Common Use: Gumbo thickener.
Traditional Use: Historically used as a digestive tonic.
Read the Filé history and uses guide →
Ginger (Zingiber officinale)
Warming spicy root.
Common Use: Teas, baking, stir-fries.
Traditional Use: Traditionally used for nausea and inflammation support.
Read the Ginger history and uses guide →
Grains of Paradise (Aframomum melegueta)
Peppery citrus seed.
Common Use: Spice blends and craft beverages.
Traditional Use: Traditionally used to stimulate digestion.
Read the Grains of Paradise history and uses guide →
Holy Basil (Ocimum tenuiflorum)
Sacred aromatic basil.
Common Use: Herbal teas.
Traditional Use: Traditionally used as an adaptogen for stress balance.
Read the Holy Basil history and uses guide →
Horehound (Marrubium vulgare)
Bitter earthy herb.
Common Use: Candies and teas.
Traditional Use: Traditionally used for cough relief.
Read the Horehound history and uses guide →
Horseradish (Armoracia rusticana)
Pungent root.
Common Use: Condiments and sauces.
Traditional Use: Traditionally used for sinus and circulation support.
Read the Horseradish history and uses guide →
Hyssop (Hyssopus officinalis)
Minty aromatic herb.
Common Use: Teas and liqueurs.
Traditional Use: Traditionally used for respiratory support.
Read the Hyssop history and uses guide →
Lavender (Lavandula species)
Fragrant floral herb.
Common Use: Baking and teas.
Traditional Use: Traditionally used for relaxation and sleep support.
Read the Lavender history and uses guide →
Lemon Balm (Melissa officinalis)
Lemon-scented calming herb.
Common Use: Teas and infusions.
Traditional Use: Traditionally used for mood and digestive balance.
Read the Lemon Balm history and uses guide →
Lemon Grass (Cymbopogon citratus)
Citrus-scented stalk.
Common Use: Southeast Asian cuisine.
Traditional Use: Traditionally used to support digestion.
Read the Lemon Grass history and uses guide →
Lemon Verbena (Aloysia citrodora)
Intensely lemony herb.
Common Use: Teas and desserts.
Traditional Use: Traditionally used for mild anxiety support.
Read the Lemon Verbena history and uses guide →
Licorice (Glycyrrhiza glabra)
Sweet medicinal root.
Common Use: Teas and confections.
Traditional Use: Traditionally used for respiratory and digestive health.
Read the Licorice history and uses guide →
Lovage (Levisticum officinale)
Strong celery-like herb.
Common Use: Soups and broths.
Traditional Use: Traditionally used as a digestive tonic.
Read the Lovage history and uses guide →
Mace (Myristica fragrans)
Outer husk of nutmeg.
Common Use: Baking and savory dishes.
Traditional Use: Traditionally used for digestive support.
Read the Mace history and uses guide →
Marjoram (Origanum majorana)
Sweet oregano relative.
Common Use: Mediterranean dishes.
Traditional Use: Traditionally used for respiratory and digestive comfort.
Read the Marjoram history and uses guide →
Nutmeg (Myristica fragrans)
Warm aromatic seed.
Common Use: Baking and beverages.
Traditional Use: Traditionally used for sleep support in small amounts.
Read the Nutmeg history and uses guide →
Oregano (Origanum vulgare)
Bold earthy herb.
Common Use: Italian dishes.
Traditional Use: Traditionally used for immune support.
Read the Oregano history and uses guide →
Paprika (Capsicum annuum)
Ground red pepper powder.
Common Use: Coloring and seasoning.
Traditional Use: Traditionally used for circulation support.
Read the Paprika history and uses guide →
Parsley (Petroselinum crispum)
Fresh green herb.
Common Use: Garnish and salads.
Traditional Use: Traditionally used as a mild diuretic.
Read the Parsley history and uses guide →
Peppermint (Mentha ×piperita)
Cooling mint variety.
Common Use: Teas and candies.
Traditional Use: Traditionally used for digestive relief.
Read the Peppermint history and uses guide →
Poppy Seed (Papaver somniferum)
Tiny nutty seeds.
Common Use: Baking and dressings.
Traditional Use: Traditionally used in soothing preparations.
Read the Poppy Seed history and uses guide →
Rosemary (Salvia rosmarinus)
Woody pine-like herb.
Common Use: Roasted meats and vegetables.
Traditional Use: Traditionally used to support memory and circulation.
Read the Rosemary history and uses guide →
Rue (Ruta graveolens)
Bitter aromatic herb.
Common Use: Limited culinary use.
Traditional Use: Historically used for digestive support (use cautiously).
Read the Rue history and uses guide →
Saffron (Crocus sativus)
Precious red stigma.
Common Use: Rice dishes and desserts.
Traditional Use: Traditionally used for mood support.
Read the Saffron history and uses guide →
Sage (Salvia officinalis)
Savory aromatic leaf.
Common Use: Stuffing and meats.
Traditional Use: Traditionally used for sore throat support.
Read the Sage history and uses guide →
Savory (Satureja species)
Peppery herb.
Common Use: Beans and meats.
Traditional Use: Traditionally used for digestion.
Read the Savory history and uses guide →
Sesame (Sesamum indicum)
Nutty seed and oil.
Common Use: Baking and Asian dishes.
Traditional Use: Traditionally used for heart support.
Read the Sesame history and uses guide →
Sorrel (Rumex species)
Tart leafy herb.
Common Use: Soups and salads.
Traditional Use: Traditionally used for digestive support.
Read the Sorrel history and uses guide →
Star Anise (Illicium verum)
Star-shaped licorice-flavored pod.
Common Use: Teas and spice blends.
Traditional Use: Traditionally used for cough relief.
Read the Star Anise history and uses guide →
Spearmint (Mentha spicata)
Mild sweet mint.
Common Use: Teas and sauces.
Traditional Use: Traditionally used for digestive comfort.
Read the Spearmint history and uses guide →
Stinging Nettle (Urtica dioica)
A nutrient-rich leafy green herb covered in tiny hairs that can cause a temporary stinging sensation when fresh. Once dried or cooked, the sting disappears, leaving a mild, earthy flavor similar to spinach.
Common Use: Herbal teas, soups, sautéed greens, tinctures, and dried leaf blends.
Traditional Use: Traditionally used to support seasonal wellness, joint comfort, urinary health, and overall vitality due to its rich mineral content.
Read the Stinging Nettle history and uses guide →
Tarragon (Artemisia dracunculus)
Anise-flavored herb.
Common Use: French sauces.
Traditional Use: Traditionally used to stimulate appetite.
Read the Tarragon history and uses guide →
Thyme (Thymus vulgaris)
Earthy fragrant herb.
Common Use: Soups and roasts.
Traditional Use: Traditionally used for respiratory support.
Read the Thyme history and uses guide →
Turmeric (Curcuma longa)
Golden anti-inflammatory root.
Common Use: Curries and spice blends.
Traditional Use: Traditionally used for inflammation support.
Read the Turmeric history and uses guide →
Vanilla (Vanilla planifolia / V. tahitensis)
Sweet orchid bean.
Common Use: Desserts and beverages.
Traditional Use: Traditionally used for calming support.
Read the Vanilla history and uses guide →
Wasabi (Eutrema japonicum)
Sharp green rhizome.
Common Use: Japanese cuisine.
Traditional Use: Traditionally used for antimicrobial support.
Read the Wasabi history and uses guide →
Watercress (Nasturtium officinale)
A peppery, nutrient-rich aquatic plant that grows in cool running water. Watercress has a crisp texture and a flavor similar to mustard greens or arugula. It has been valued for centuries as both a culinary green and a traditional herbal plant.
Common Use: Fresh salads, sandwiches, soups, and garnishes. It is often used as a peppery leafy green in spring dishes.
Traditional Use: Traditionally used to support overall wellness and digestion, and valued as a nutrient-dense herb rich in vitamins and minerals.
Read the Watercress history and uses guide →
White Mustard (Sinapis alba)
Mild mustard seed.
Common Use: Condiments and pickling.
Traditional Use: Traditionally used in digestive preparations.
Read the White Mustard history and uses guide →
Wormwood (Artemisia absinthium)
A bitter, aromatic perennial herb with silvery-green leaves and a strong herbal scent. Wormwood has a long history in traditional herbal practices and is famously associated with absinthe and other botanical spirits.
Common Use: Flavoring in herbal liqueurs (including absinthe and vermouth), bitters, and traditional herbal preparations.
Traditional Use: Traditionally used to support digestion, stimulate appetite, and promote overall digestive balance. Historically valued as a bitter tonic herb.