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Before I started cooking and baking, I had no clue how much spices and herbs influenced the way my food tasted. Knowing the flavor that a particular spice can impart upon your dish will define and enhance your cooking.

I have included a list of spices to help you brighten your food, many of which you can find at your local grocery store.

Allspice -- The pea size berry of the evergreen pimento tree, which is native to to the West Indies and South America. As Jamaica provides most of the world's Allspice, it is commonly referred to as "Jamaica Pepper." This spice can be purchased either as a whole berry, or ground into a powder. Allspice, in fact, is not a combination of several (all) spices, but instead tastes like a combination of cinnamon, nutmeg, and cloves.

Anise & Anise Seed -- Both the anise leaf and anise seed have a licorice flavor. The anise seed is oval in shape and greenish-brown in color. 

Annatto -- Annatto and annatto paste are commonly used to color foods yellow, such as butter, margarine, cheese, rice, and fish.  Annatto is often called the "poor man's saffron."

Basil -- This leafy heb, which is a member of the mint family, comes in several varietys, but is most commonly green. A purple leafed basil is also available. Basil has a unique and pungent flavor, but can be compared to licorice and cloves. Basil can easily be grown at home, and when picked, can stay fresh in the refrigerator.  Basil is also the base ingredient for several sauces, such a pesto sauce.

Bay Leaf -- Bay leaf, also known as laurel leaf or bay laurel, comes from the evergreen bay laurel tree.  The two most common varieties of bay leaf include Turkish and Californian.  Bay leaf is often used in soup, stews, and braises, where it can impart its flavor over a period of time.

Caper -- A caper is the flower bud of a bush native to the Mediterranean and parts of Asia.  Capers are hand harvested and sun dried, and then usually pickled in a vinegar brine.  As well as being a wonderful garnish to meat and poultry dishes, the caper's pungent flavor is often used in sauces.

Caraway seed -- Caraway seeds comes from an herb in the parsley family.  Their nutty, anise flavor leds itself well to cheese, bread, cake, and stew.  They are most commonly known for their role in Rye Bread.

Cardamom -- Cardamom is part of the ginger family, and is an aromatic spice native to India.  Cardamom seeds are contained within a small pod.  Cardamom can be purchased eithin in its pod or ground form.  Even though it may be easier purchasing ground cardamom, it will lose its pungent flavors quickly.  Remember, a little cardamom goes a long way, so use sparingly.

Cayenne Pepper -- Cayenne pepper is a hot powder made from several tropical chilis.  Cayenne pepper is also referred to as red pepper.

Celery -- There are two different varieties of celery available; the pale green pascal celery and the golden celery which grows underground.  Celery should stay whole until ready to use, which when the ribs can be removed.  Celery can make a delicious snack when eaten raw, or can be added to soups and stews.

Celery Seed -- Celery Seed comes from the Celery plant, and is quite pungent.  Celery Seed is commonly added to tuna salad and chicken salad, but should only be added when fresh celery is unavailable.

Chervil -- Chervil is a mild member of the parsley family.  Cervil has curly, dark green leaves with a parsley-anise flavor.  Chervil can be used in its fresh or dry form.  Chervil can also be called cicily or sweet cicily.

Chili Pepper -- There are hundreds of different varieties of chilis, ranging in size from one inch to over twelve inches.  All Chilis have a different rating on the scovil scale, which determines their heat.  Infact, most of the heat in chilis is held within the ribs and seeds.  Chilis add wonderful flavor to hundreds of dishes, such as chile con carne, and many, many more.

Chipotle -- A chipotle is actually a roasted chili.  A chipotle can impart a wonderfully smokey flavor into your food, along with heat.

Chives -- Chives are related to the onion family, and has a similarly pungent flavor to scallion.  Chives can easily be grown at home, and then snipped upon usage.

Cilantro -- As it looks similar to parsley, cilantro should not be accidentally mistaken.  Unlike parsley, however, cilantro has a pungent flavor.  Cilantro leaves are all called coriander or Chinese parsley.

Cinnamon -- Cinnamon is the insde bark of the evergreen tree.  When picked and dried, it curls up.  At this point, it is either sold as is or ground.  Both forms can be found at your local grocery store.

Cloves -- Cloves are the dried flower buds of the evergreen clove tree.  Cloves can be purchased either in their whole or ground form, and can be used to flavor a multitude of dishes, both sweet or savory.

Coffee -- Coffee is a type of bean that is grown all over the world.  Coffee is commonly harvested in Jamaica, Madagascar, and Hawaii, along with many other places across the globe.  Regular coffee contains the stimulant caffeine, however, decaf does not.  Once harvested, coffee is roasted and then ground to fit the needs of coffee brewing machines.  There are many different types of coffee roasts, which represent its strength and intensity.  Once ground, coffee can be brewed many different ways that all showcase the bean's flavor in a different manner.

Coriander & Coriander Seeds -- Coriander is a member of the parsley family, and its leaves are actually cilantro.  This plant also produces Coriander seeds, which taste different from the leaves.  Coriander seeds can be purchased whole or ground.

Cumin -- Cumin has a pungent, nutty flavor which marries well with steak and meaty foods.  Cumin seeds are actually the dried fruit of the parsley plant.  Cumin can be purchased either in its whole or ground form.  Cumin is also a staple spice that must be kept in every spice rack.

Curry -- Curry is actually not a single spice, but is instead a combination of several different spices.  It is an important part of Middle Eastern and Indian cooking.

Dill -- Dill is a green herb that grows well year round.  Although it may be available dried, I suggest using it fresh.  If adding it to soups, such as chicken soups, I also suggest added it in the last few minutes of cooking, rather than at the beginning.  If added too soon, it will wilt and lose its floral aroma.

Fennel -- Fennel is an aromatic herb that looks similar to celery.  It can be added to many soups to impart its flavor.

Garlic -- Garlic comes in powdered and fresh form, and is a staple ingredient in many cooking dishes.  Garlic has a pungent flavor that is unique, but can be compared to onions, shallots, and chives.  Garlic bulbs grow underground.  Within one garlic bulb are garlic cloves, up to several dozen.  Each clove is self contained and is attached to the bulb through its roots.  Garlic comes in several colors, ranging from purple to beige.  Garlic can be stored either in the refrigerator or on the window sill, however, when kept in the fridge, garlic cloves tend to sprout green, bitter roots.  These roots are harmless, but I recommend removing them before using your garlic.  Garlic powder lends itself well to professional kitchens where there is a high demand, however, it does not impart the same intense flavor that fresh garlic does.  Garlic is often added to soups and stews, or sautéed in oil.

Ginger -- Ginger is sold in both powdered and fresh form.  As it is not very common fresh, not all grocery stores sell it.  Mature ginger, rather than young ginger, contains a tough outer skin that must be removed before use.  This skin comes off easily when scraped with a spoon.  Beneath the skin is the yellow, sticky, starchy flesh.  As ginger, especially fresh ginger, is quite potent, it should be used sparingly.  A large piece of ginger can be added to soups or stews to impart flavor, or it can be minced to use in other dishes.  Ginger is also the main ingredient in ginger ale, a popular soda.

Horseradish -- Horseradish has a strong, pungent flavor and is often used in dressings and sauces. Horseradish can be purchased fresh, or pickled in white or red sauce.  It is also one of the ingredients on a Passover sedar plate.

Lemongrass -- Lemongrass has a sour citrus flavor and should be used in moderation.  Lemongrass is grown underground and should be washed well before use.  This root contains several tough outer layers, and only the sappy inside can be used.

Licorice -- Licorice is a leafy plant.  The roots of this plant contains an extract that we are most common with.  Dried licorice roots can be purchase and eaten as-is.  Licorice extract is used to flavor many candies.

Mace -- Mace is a spicier part of nutmeg.  Infact, nutmeg is the red membrane that surrounds nutmeg.  This is then dried, and either sold whole or ground.  Mace is also used in pepper spray for self protection.

Mint -- Mint has a refreshing, peppery flavor, and looks some what similar to basil.  Mint can easily be grown at home, and can be used to flavor many dishes.  Mint is particularly popular with ice cream, and mint jelly, a compliment with lamb.

Nutmeg -- Nutmeg grows on a nutmeg tree.  When it is harvested, the whole nut is cut off.  The nut is then split in half, revealing the nutmeg inside.  The nutmeg seed is egg-shaped, brown, and bumpy.  Nutmeg is quite aromatic and should only be used freshly ground.  The grovery store sells preground nutmeg, but I truely suggest buying the whole nutmeg seed.  It will last you a long time, and can be grated using a microplane on demand.  Nutmeg is best when added to cream sauces, such as béchamel sauce, vegetables, such as creamed spinach, and mashed potatoes.

Paprika -- Paprika is make by grinding sweet roasted pepper pods.  Most grocery stores sell both low quality paprika and high quality paprika.  Even though it may be a little more expensive, I reccomend buying the better paprika (especially Hungarian Paprika in the tin box).  It can be added to everything from steaks to a variety of sauces.  Paprika should also not just be used as a garnish for dishes, but as a flavor component.

Parsley -- Parsley is a grean leafy plant that grows well in many climates.  It can be easily grown at home and then picked upon use.  Parsley imparts a fresh flavor to foods.  There are also many different varieties of parsley; the two most common being Italain (flat leaf) parsley and curly leaf parsley.  Parsley can also be purchased dried, but this does not impart very much flavor into food, but instead is more of a garnish.

Peppercorns -- There are many different types of peppercorns available on the market, ranging in color from black to white to pink.  Peppercorns are grown all over the world and impart a rich, spicy flavor into foods, espcially when freshly ground.  All of the different varieties of peppercorns are often mixed together to create a wonderful, colorful blend of ground pepper. 

Poppy Seed -- Poppy seeds are the small, almost dark blue, seeds of the poppy plant.  They are often added to baked goods, and most commonly bagels. 

Rosemary -- Rosemary is a member of the mint family.  Rosemary is unique in that it is a tough, spikey herb, unlike many other green herbs which are green.  Rosemary imparts a woody flavor into foods, especially when roasted in poultry. 

Saffron -- Saffron is the world's most expensive spice.  Saffron is the stigma that comes from the purple crocus flower.  Only three stigma are produced per flower.  It takes over 14,000 saffron threads to equal one ounce.  Saffron has a aromatic spice that can be used to flavor numerous dishes.

Salt -- Salt is probably the most well known and available spice around.  There are many different types of salt that can be purchased at the grocery store, such as table salt, kosher salt, iozied salt, sea salt, rock salt, pickling salt,  and sour salt.  Every chef will tell you to only use kosher salt when cooking.  Kosher salt is a course grained salt with no additives that enhances food wonderfully.  Kosher salt tastes much purer than iodized or table salt.  Although there may be times when a recipie calls specifically for table salt, I always reccomend using kosher salt.

Sesame Seed -- Sesame seeds impart a woody and nutty flavor into food, and come in different colors, such as beige, red, and black.  Sesame seeds are popular in baked goods as they also present a wonderfully sweet flavor.  Sesame seeds are most commonly found on bagels and on sushi rolls.

Tarragon -- Tarragon has a unique flavor, similar to anise.  Tarragon leaves are slightly smaller than bay leaves, but have a similar shape.  Tarragon is commonly used in French cuisine. 

Thyme -- This spice, which is a member of the mint family, has a pungent, lemony aroma. The leaves can be stripped from the stem and added to a variety of dishes, or the whole stems with the leaves can be stirred into various sauces and stews.  Both methods impart thyme's flavor.  Thyme is available fresh or dried.

Turmeric -- Turmeric, which is related to the ginger root, is a staple ingredient in Indian cuisine. It has a pungent and bitter flavor, and imparts a yellow-orange color.  Turmeric is often found in Indian curry.

Vanilla --The vanilla pod is the flower that grows from the orchid plant. These pods are very difficult to harvest and are quite expensive. Vanilla is grown all over the world, including Tahiti, Mexico, and Madagascar; each country produces different types of vanilla pods with varying flavor. Vanilla imparts a distinct and unique flavor to both savory and sweet dishes.  Vanilla extract is a vanilla-flavored liquid, that captures the true essence of the pod.  It is created by steeping vanilla pods (crushed or whole) in an alcoholic liquid; the produced extract is added to a variety of dishes. Vanilla beans can be removed from the pod by slicing the whole pod in half, and scraping out the seeds. These seeds embody a strong vanilla flavor, and are often added to ice cream.