Template:Herbs & spices
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[edit] Scope and classification
This template should only include cooking ingredients which are added to food for flavour or to enhance existing flavours, and which may be used for that purpose in quantities with negligible nutritional value.
Cooking ingredients refers to anything that may be applied on or cooked in food.
For the purposes of this template, guidelines for classification:
- Herbs are the leafy parts of non-woody plants;
- Spices are seeds, berries, bark or roots
Herb and spice mixtures such as berbere, Herbes de Provence, or Jamaican jerk spice are not listed in this template.
