Translation of "Gewürzpflanze" in English

Dill was also used as a culinary herb in ancient Greece and Rome.

Their natural pungency has made them one of the most popular spice plants in the world.

The paprika conquered our country as a seasoning plant during the 18th century, arriving from the Balkans.

Today, the aromatic spice plant basil is familiar to virtually everyone.

It is grown as an aromatic herb and used in the kitchen in different dressings.

On a farm that specialises in growing basil, the aromatic plant symbol of Liguria.

The inconspicuous garlic mustard was introduced to North America from Europe as a herb around 1860.

Ginger is a tropical spicy plant, rhizome which is tan.

The beautiful herb is also often used in bouquets and decorations.

Its subtle taste and elaborate processing make the genuine vanilla an especially precious spice plant.

Used as a seasoning, the bay leaf lends dishes a warm, powerful aroma.

The focal point is the spice plant Timur, also known as Szechuan pepper.

It is grown as an ornamental shrub, spice plant and for the production of essential oil.

The sage, as a herb, has its origin in the Mediterranean area, especially in the Adriatic region.

Thyme is an aromatic plant which brings a very subtle aroma. Its flavour recalls the sun and the French Provence.

Sage, a small shrub of the Lamiaceae family, is often cultivated in gardens as an aromatic plant, and is also used to flavour foods.

It consists of dried mugwort, a healing, spice plant, which is burned slowly and evenly, producing particularly mild and effective warmth.

Found throughout all of Central Europe, as well as in North America and the Middle East, oregano is very widespread as a popular spice plant.

Two very good aromatic plants are the rosemary (Rosmarinus officinalis) with its typical thin leaves, almost needle shaped, very used to season the roast beef, and the laurel (Laurus nobilis) a bush whose leaves are often used for the preparation of excellent courses, or to aromatise liqueurs.

Any taxon is listed if and only if it contains at least one spice plant discussed here.

In fact, this culinary herb has been and still is used for both its taste and the healing effect of its essential oils and other components.

We know the real laurel in the use as a spice plant, because the aromatic leaves of the laurel tree are ideal for using as a seasoning in soups, in stews, even in meat dishes or fish.

Curcumin and its derivatives, commonly known as curcuminoids, are biologically active constituents of the herb curcuma longa or turmeric.

This Japanese seasoning plant is related to mint, has an aromatic scent and a fine lemon flavour, and gives the apricots their red colour.

In our latitudes the aromatical leaves are highly estimated as spice plants in the refinement of food.