On his pages, Gernot Katzer presents solid information on (currently) 109 different spice plants; emphasis is laid on their usage in different cuisines of Asia. 

Click on any link below to learn more about these spices: 

Spice Mixture Index

Baharat - Berebere - Bouquet garni - Bumbu - Chinese Five Spice powder - Curry powder - Dukka - Fine Herbes - Gâlat dagga - Garam masala - Herbes de Provençe - Jerk - Mole - Panch phoron - Quatre épices - Ras el Hanout - Sambaar Powder - Shichimi togarashi - Thai curry pastes - Worchestershire Sauce - Zahtar - Zhoug

• Ajwain - grains with thyme fragrance from India's kitchens
• Allspice - cloves, nutmeg and pepper all in one
• Almond - who is afraid of prussic acid?
• Anis - the classical flavour for sweets
• Annatto - an orange dye from Southern America
• Asafetida - a spice called "devil's dung"
• Basil - bears its royal name with good reason
• Bay Leaf - a classic spice in Europe and elsewhere
• Bay-Leaf - Indonesian - the flavour of Bali
• Bear's Garlic - a quiet tip for connoisseurs
• Boldo - a quiet tip for experts
• Borage - the herb with cucumber scent
• Capers - the spicy bud
• Caraway - the taste of the Alps
• Cardamom - Black - smoky capsules from the Himalaya
• Cardamom - the spice behind the Bedouins' coffee
• Celery - seen as a bad omen in ancient Rome
• Chameleon plant - like a strange mixture of lemon, orange and ginger
• Chaste Tree - a would-be aphrodisiac
• Chervil - a token of good French cookery
• Chile - fiery pungency for the whole globe
• Chives - a decoration with a delicate flavour
• Cicely - a sweet flavour from Northern Europe
• Cinnamon - Chinese (Cassia) - the first cinnamon variety in the West
• Cinnamon - Indonesian - grown and exported, but hardly ever used
• Cinnamon - Vetnamese - of quills and noodle soups
• Cinnamon Sri Lanka - the most popular bark
• Cloves - Dutch prey from the spice islands
• Coconut - the most versatile of all tropic ingredients
• Coriander - a fruits and a herb like day and night
• Coriander Long - under Caribbean sun
• Cress - refreshing pungency
• Cumin - Black - exclusive taste for the Emperor of India
• Cumin - the soul of Indian cookery
• Curry Leaf - a well-known name for an unknown spice
• Dill - more applications than just cucumber stew
• Epazote - the Mayas' spice
• Fennel - a sweet flavour for spicy dishes
• Fenugreek - a bitter classic
• Fingerroot - Thai cuisine's "secret weapon"
• Galanga - a taste as exotic as the Far East
• Galangale - Lesser - the mysterious flavouring of Indonesia
• Gale - the beer spice of the Middle Ages
• Garlic - loved by some, hated by some others
• Ginger - loved for pungency and fragrance
• Grains of Paradise - peppery grains from Africa's West Coast
• Horseradish - Nature's lachrymatory gas
• Hyssop - blue flowers, aromatic fragrance and bitter taste
• Indian Bay-leaf - aromatic leaves from Northern India
• Juniper - Gin and fermented cabbage
• Lavender - the fragrance of the Provençe
• Lemon - the most important souring agent
• Lemon Balm - bees' food and lemon aroma
• Lemon Grass - refreshing citrus odour from South East Asia's cooking pots
• Lemon Myrtle - a fragrance more like lemon than lemon
• Licorice - a medical plant with culinary applications
• Lime - the tropical relative of lemon
• Lime Kaffir - harsh lemon fragrance for Thailand's kitchens
• Lovage - found in granny's herb garden
• Mahaleb Cherry - an exotic spice from Turkey
• Mango - more than just one of the world's best fruits
• Marjoram - a love medicine by confusion
• Mugwort - a bitter flavour for special applications
• Mustard - White - a most familiar taste in Western countries
• Mustard-Black - from Dijon (France) to Goa (India)
• Myrtle - an aromatic firewood
• Nigella - the taste of Turkish bread
• Nutmeg - two spices from one tree
• Olive - a cultural invariant in the Mediterranean
• Onion - despite moist eyes, it's valued all over the world
• Orange - a sweet juice and an aromatic peel
• Oregano - the flavour of pizza
• Pandanus - the palm with rose fragrance
• Paprika - the red and hot temper of Hungary
• Parsley - the most popular green decoration
• Pepper - Black - without doubt, the king of spices
• Pepper - Cubeb - bitter and pungent grains nearly forgotten
• Pepper - Long - the first pepper that made its way to Europe
• Pepper - Sichuan - aromatic pungency from China's highlands
• Pepper - Tasmanian - pungency from the Fifth Continent
• Pepper - Water - a pungent herb for South East Asian cookery
• Pepper Negro - an African pepper surrogate almost forgotten
• Pepper Rosé - grown in popularity in the last years
• Pepper-leaf - Méxican - a fascinating fragrance
• Peppermint - infusion and much more
• Perilla - a fragrant herb in Japan
• Pomegranate - the sour "raisins" of Northern India
• Poppy - opium and yeast dumplings
• Rose - a romantic flower with sweet fragrance
• Rosemary - flowers as blue as the Mediterranean Sea
• Rue - one of the tricks in ancient Rome
• Safflower - not more than fake saffron?
• Saffron - the most expensive spice in the world
• Sage - a secret in contemporary Italian cookery
• Sassafras - from the "capital of Jazz"
• Savory - who could imagine beans without it?
• Sesame - a grain incredibly versatile
• Silphion - a mystery unsolved
• Southernwood - a flavour almost forgotten
• Star anis - the decorative spice of Chinese cuisine
• Sumac - the purple powder with a sour flavour
• Tamarind - tart, sour and dark brown
• Tarragon - sadly enough, only known in mustard paste
• Thyme - dreaming of Southern France
• Tonka Beans - the beans with the fragrance of woodruff cup
• Turmeric - the holy plant of ancient India
• Vanilla - Aztec heritage
• Wasabi - Japan's spice for raw fish
• Zedoary - bitterness' merits