Only an Expert Chef Can Identify These Herbs and Spices

Stefanie Veneziano

Everyone loves food. And everyone loves food that tastes good. But not everyone knows what goes into making the bold, delicious flavors that our tongues enjoy so frivolously. You have been invited to cook in a beautiful kitchen, but there’s one problem — spices and herbs are not labeled! How are you going to tell which plants to pick from the garden and which shakers have your favorite spices? Would you be able to look at a plant and know if it’s parsley, cilantro, dill, basil, rosemary, or tarragon? How about marjoram, sage, mint, or thyme?
Can you look at a spice cupboard and know which powders are turmeric, cumin, pepper, onion, paprika, cinnamon, or cayenne pepper? Can you tell the difference between cloves, anise, and arrowroot? Take a look at these 12 herbs and spices to see if you could survive making a tasty meal in our mystery kitchen!

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No kitchen is complete without this spice! Commonly served finely ground, this table spice is high in iron and calcium.

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Black pepper
Mustard seed
Celery seed

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Only an Expert Chef Can Identify These Herbs and Spices

No kitchen is complete without this spice! Commonly served finely ground, this table spice is high in iron and calcium.

Some like it hot! This ground spice is made from the plant Capsicum annuum. Usually associated with Hungarian cuisine, it was originally brought to Spain from Mexico.

This annual herb is popular in Eastern European cuisines and adds lots of flavor to smoked salmon, borscht, and sour cream.

Every Nonna has to have some of this herb in her kitchen! Mostly known for its uses in Italian-American cuisine, you can sprinkle it on your pizza or into your pasta sauce.

Also known as “Saint Joseph’s wort,” this herb best served fresh on margherita pizzas and Caprese salads.

This is one of the four fine herbs of French cooking and is also used to make a popular green soda beverage in the Caucasus mountains and Central Asia.

This evergreen shrub adds great flavor to meats and even herbal teas. Native to the Mediterranean, its name comes from the Latin word for, “dew of the sea.”

Acquired tastes aren’t for everyone! This fresh herb tastes like soap to almost 14 percent of the human population. If you’re not one of those unfortunate souls, you can put some leaves in your guacamole.

Your grandmother is making dinner and asks you to go into the garden to pick some parsley. Which plant do you look for?

This yellow powder comes from a root plant native to the Indian Subcontinent and is used to treat many diseases in Ayurvedic medicine. It also adds lots of flavor to your favorite curry!

Known for aiding in digestion, this flavor is mainly found in Middle Eastern and South Asian cuisines. It can be used either finely ground or as whole seeds.

These flower buds are known for their strong aroma. Not only are they good for adding flavor to your meal, but they are great for mixing into teas and smoothies.

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No kitchen is complete without this spice! Commonly served finely ground, this table spice is high in iron and calcium.

Some like it hot! This ground spice is made from the plant Capsicum annuum. Usually associated with Hungarian cuisine, it was originally brought to Spain from Mexico.

This annual herb is popular in Eastern European cuisines and adds lots of flavor to smoked salmon, borscht, and sour cream.

Every Nonna has to have some of this herb in her kitchen! Mostly known for its uses in Italian-American cuisine, you can sprinkle it on your pizza or into your pasta sauce.

Also known as “Saint Joseph’s wort,” this herb best served fresh on margherita pizzas and Caprese salads.

This is one of the four fine herbs of French cooking and is also used to make a popular green soda beverage in the Caucasus mountains and Central Asia.

This evergreen shrub adds great flavor to meats and even herbal teas. Native to the Mediterranean, its name comes from the Latin word for, “dew of the sea.”

Acquired tastes aren’t for everyone! This fresh herb tastes like soap to almost 14 percent of the human population. If you’re not one of those unfortunate souls, you can put some leaves in your guacamole.

Your grandmother is making dinner and asks you to go into the garden to pick some parsley. Which plant do you look for?

This yellow powder comes from a root plant native to the Indian Subcontinent and is used to treat many diseases in Ayurvedic medicine. It also adds lots of flavor to your favorite curry!

Known for aiding in digestion, this flavor is mainly found in Middle Eastern and South Asian cuisines. It can be used either finely ground or as whole seeds.

These flower buds are known for their strong aroma. Not only are they good for adding flavor to your meal, but they are great for mixing into teas and smoothies.

Last question - how would you rate this quiz?

What did you get? Let us know in the comments!

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