Factsheets: Technical information on agronomic and ecological issues

Cajun

Cajun Cajun is a spicy spice obtained from a pulverized mixture of some essences and typical of the United States.

Baharat Baharat which in Arabic is: بهارات, whuch means spices, is a mixture of finely chopped spices used in various

Thyme Thyme (Thymus L., 1753) is a genus of aromatic plants of the Lamiaceae family, used both in cooking and

Costmary Costmary (Tanacetum balsamita L.) is a plant from the Asteraceae family grown as an aromatic herb in vegetable gardens.

Celery Celery (Apium graveolens L.) is a biennial herbaceous species of the Apiaceae family used both as a spice in

Shallot Shallot (Allium ascalonicum L.) is a herbaceous species similar to onion and used both as a spice in cooking

Savory Savory (Satureja L., 1753) is a genus of aromatic plants used both in cooking, as an aromatic spice, and

Sage The common sage or, simply, sage (Salvia officinalis L., 1753) is a small aromatic perennial plant used as a

Rosemary Rosemary (Rosmarinus officinalis, L., 1753) is a small aromatic perennial shrub used both in cooking and for its pharmaceutical

Horseradish Horseradish (Raphanus raphanistrum L., 1753) is a herbaceous species used as spices both in cooking and for some of