The Science of spice

Saffron: زعفران
The most expensive spice in the world.

Basil: ریحان
An herb from the mint family with tender, leafy stems.

Celery: کرفس
A seedlike fruit with a strong celery flavor.

Cilantro: coriander: گشنیز 
Bright green leaves from the coriander plant that are used in sauces and salsa.

Cinnamon: دارچین 
The dried inner bark of two related evergreen trees used to flavor cookie and cakes.

Rosemary: رزماری
A member of the mint family with needlelike evergreen leaves. Used to flavor soups. Sauces and baked goods.

Ginger: زنجبیل
An underground stem of a plant that is used to flavor fish, poultry, and curries in its fresh form.

Bay leaf: برگ بو
An herb from the bay laurel tree that is used to flavor soups and stews.

Dill:شوید 
Feathery leaves with a strong, distinct flavor often used in pickles and salads.

Nutmeg:جوز
A spice with a sweet, warm, spicy flavor used in baked goods, sauces, and custards.

Turmeric: زردچوبه 

Cardamom: هل 

Pepper: فلفل 

Salt: نمک

Paprika:پاپریکا

sumac: سماق

Mustard: خردل

liquorice: شیرین بیان 

anise: انیسون

caraway: زیره

Thyme: آویشن