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Jewish Recipes --> Spices and Ingredients --> List of Herbs

List of Herbs & Spices Commonly Used in the Israeli & Middle Eastern Kitchen
Herb / Spice Hebrew Name Extra Information

Aniseed

Anis

Baharat

Ba'ha'rat

Blend of spices commonly used in the Middle East

Basil

Ba'zili'kum

Bay leaves

Aley Dafna

Caraway

Ki'mel

Carob

Ha'ruv

Often used as an alternative to chocolate

Cardamon

Hell

Gives Turkish coffee a wonderful aroma and flavor

Cayenne Pepper

Pil'pel Ha'rif

 

Celery

Se'lery / Kar'pas

 

Chilli

Pil'pel Adom / Chilli

 

Chives

Irit

Great, chopped finely, in salads

Cloves

Tzi'po'ren

 

Coriander / Cilantro

Kus'ba'ra

Used in soups, salads, curries and chicken dishes

Cumin

Ka'mun

Very common in the Middle Eastern kitchen

Dill

Shamir

 

Fennel

Shu'mar

Served as a salad - freshly sliced, with lemon juice & olive oil

Garlic

Shum

 

Ginger

Zinga'vil

a.k.a - Gin'ger in Hebrew

Hawaij

Ha'waj

From the Yemenite kitchen, used in soups

Horseradish

Ha'ze'ret / a.k.a ghrain

From Eastern Europe - mostly eaten with Gefilte Fish

Lemon Verbena

Limo'nit

 

Lime

Lime

 

Mace

Mus'kat

 

Mint

Menta / Nana

Used in salads, meat dishes or added to tea or lemon juice

Mustard

Har'dal

 

Nutmeg

Egoz Mus'kat

 

Oregano

Ori'ga'no

 

Paprika

Pap'ri'ka

 

Pepper

Pil'pel

 

Parsley

Petro'zilia

Curly-leaved parsley is not available in Israel.

Pimento (Allspice)

Pil'pel Ang'li

 

Rosemary

Roz'ma'rin

 

Saffron

Zaf'ran

Specialty spice stores

Sage

Mar'va

 

Salt

Me'lach

 

Sorrel

Ham'tzitz

 

Sumac

Su'mak

Sprinkled over sliced onions & used in schwarma

Thyme

Ta'min

 

Turmeric

Kur'kum

 

Vanilla

Va'nil

 

Zahtar / Za'atar

Za'tar

Mixture of herbs commonly used in the Middle East

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods