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| Basic uses of some herbs and spices |
| Basic function |
Major function |
Subfunction |
| Flavouring |
Parsley, cinnamon, allspice, dill, mint, tarragon, cumin, marjoram, star anise, basil, anise, mace, nutmeg, fennel, sesame, vanilla, fenugreek, cardamom, celery |
Garlic, onion, bay leaves, clove, thyme, rosemary, caraway, sage, savory, corianer, pepper, oregano, horseradish, Japanese,pepper, saffron, ginger, leek, mustard |
| Deodorizing / masking |
Garlic, savory, bay leaves, clove, leek,thyme, rosemary, caraway, sage, oregano, onion, coriander |
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| Pungency |
Garlic, savory, bay leaves, clove, leek, thyme, rosemary, caraway, sage, oregano,onion, coriander, Japanese pepper, mustard, ginger, horseradish, red pepper, pepper |
Parsley, pepper, allspice, mint, tarragon, cumin, star anise; mace, fennel, sesame, cardamom, mustard, cinnamon, vanilla, horseradish, japanese pepper, nutmeg, ginger |
| Colouring |
Paprika, turmeric, safron |
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| Source: Ravindran et al. (2002). |
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