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Morphologic Spice Index

In this index, I have arranged the spices according to the part of the plant which is used culinarily. In case several parts of a plant have aromatic qualities, I list the spice under each part suitable for cooking.

All plant structures, however specialized, can be derived from one and only one of the four basic plant organs root, stem, leaf and flower. Reflecting this fundamental quadrisection of the plant organism, this index is partitioned in four sections, with finer subsectioning as appropriate.

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Top    Roots    Stems (barks rhizomes)    Leaves (bulbs)    Flowers (fruits seeds)    Bottom