1. Anise - Pokok jintan manis
2. Basil - Selasih, ruku - ruku
3. Bayleaf - Daun bay
4. Cardamom - Pelaga, kepulaga
5. Chicory (Cikori) - root of the chicory plant roasted and ground to substitute for or adulterate coffee
6. Cinnamon - Pokok kayu manis
7. Clove - Pokok bunga cengkih
8. Coriander - Pokok ketumbar
9. Curry leaves - Daun kari
10. Fennel - Adas
11. Fenugreek - Halba
12. Galangal - Pokok lengkuas
13. Nutmeg - Buah pala
14. Oregano - Pokok oregano
15. Paprika - Paprika
16. Saffron - Safron
17. Thyme (Daun thyme) - a low - growing aromatic plant of the mint family.
18. Tumeric - Kunyit
19. Wasabi (Wasabi, biasa digunakan dalam hidangan Jepun) - the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish
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