Italian Herbs and Spices
.jpg) Alloro (bay) is added to fish and meat dishes, as well as to soups.
 Aneto (Dill) is used to flavor fish and vegetable dishes.
 Anice stellato (star anise) is used in confectionery and in the production of Sambuca.
.jpg) Anice (aniseed) is an ingredient in pastries, confectionery, and liqueurs.
 Aromi (bouquet garni) can be used in almost all dishes.
 Basilico genovese (Genovese basil) has small leaves and a delicate flavor. It is suitable for pesto.
 Basilico napoletano (Neapolitan basil) has large leaves and an intense flavor. It is suitable for pizza and salads.
 Camomilla (chamomile) is used to make herbal and medicinal teas.
 Cacao (cocoa powder) is used in desserts, cakes, and confectionery.
 Borragine (borage) is included in the Ligurian mixture of herbs known as preboggion.
 Cappero (capers) add flavor to salads, pasta, sauces, and tuna fish.
 Cardamomo (cardamom) adds spice to liquors, confectionery, and panforte.
 Cerfoglio (chervil) is used in vegetable dishes, soups, and egg dishes.
 Cannela (cinnamon) can be used to flavor savory as well as sweet dishes.
 Chiodi di garofano (cloves) go well with dark meat and pickles.
 Coriandolo (coriander) is used to flavor sausage products (mortadella), as well as confectionery and liqueurs.
 Cren, Rafano (horseradish) is found in northern Italian dishes, which are influenced by Austrian cuisine.
 Crescione (cress) tastes particularly good in robust-flavored soups and salads.
 Cumino (caraway) is used in northern Italian food such as bread and sauerkraut.
 Estragone (tarragon) can be used in almost all dishes.
 Erba cipollina (chives) goes well with egg dishes and soft varieties of cheese.
 Ginepro (juniper) is added in marinades for fish and game.
 Maggiorana (marjoram) can be used in any savory dish.
 Menta (mint) is used to flavor sweet dishes, but also roast meat and poultry.
 Noce moscata (nutmeg) is added to roast and braised dishes.
 Origano (Oregano) is used throughout Italian cuisine.
 Pepe (pepper) is used for panpepato, pork dishes, and sauces.
 Peperoncino (chili pepper) is used to flavor anything that should be hot and spicy.
 Prezzemolo (parsley) is used for salsa verde and much else besides.
 Rosmarino (rosemary) flavors marinades and broiled meat.
 Salvia (sage) goes well with light meat, such as pork, and calf’s liver.
 Timo (thyme) is added to most meat dishes and also to many liqueurs.
 Vaniglia (vanilla) is an ingredient in panna cotta and is used in desserts and all types of confectionery.
 Zafferano (saffron) is used in risotto alla milanese and to color other dishes yellow.
 Zenaero (ginger) is indispensable when preparing panpepato and panforte.
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