Guide to Herbs and Spices beginning with A

Carom, Omam, Oma, Jowan, Vaamu, Asamodagam

Trachyspermum copticum

Comparable to thyme when raw but changes when its cooked and becomes very similar to caraway or a peppery thyme

Should be used sparingly because it is strong. Cooking however quietens its flavour. It is normally used after it has been fried in oil or dried roasted. It is used in:
Bread and flour based doughs in general.
Flour based doughs used in Indian snack foods.
Vegetable, rice and fish dishes.

Myrtle pepper, Jamaican pepper, Pimento, Clove pepper, Pimenta, English spice.

Pimenta dioica

Similar to the spicy taste of mulled wine. A combination of cinnamon, cloves, ginger and nutmeg.

Allspice is available ready ground or as dried berries that need to be ground before use. The later is preferable because the spice retains its flavour for much longer. It is used to flavour:
Drinks
Meats
Fruit dishes.

Two types, Sweet Almond and Bitter Almond

Prunus dulcis

Faint nutty fragrance and taste.

Almond is used to flavour: Drinks Meat dishes Fruit dishes Used extensively in baking.

Laos, Galanga root, Langkwas, China root, India root, Siamese ginger, hang dou kou, Herbe indeienne.

Alpinia galanga

This herbs adds a flavour that is hot and spicy and a cross between pepper and pine needles.

Used predominantly in: Indonesian cuisine Thai cuisine Caribbean cuisine. Used to season fish dishes.

Mango powder, Mangifera

Mangifera indica

Amchur adds a slightly sweet but acidic flavour.

In Indian cuisine, Amchur is used to add an acidic flavour. It is used in:
Marinades
Chutneys
Soups
Meat dishes
Fish dishes
Vegetable dishes.
Amchur is used in a similar way to Tamarind as a souring agent but is also a powerful meat tenderiser.

Amchur is made from unripened Mango fruit which is dried and then finely ground.

Masterwort, Wild celery, Dang Gui

Angelica archangelica

Angelica adds a sweet musky juniper like smell and taste.

Most common variety used is Garden Angelica though the term Angelica covers some fifty varieties. Angelica is used for both culinary and medicinal uses.
Angelica is used to flavour fish dishes,
omelettes, jams and preserves.

Anison, Anis, Anis vert, Sweet cumin, Anice

Pimpinella anisum

A bit like fennel but with a mild licorice taste

Anise is used in much the same way as fennel and can be used to flavour
Fish dishes
Poultry dishes
Soups and Root vegetable dishes.
Anice is also used to add flavour to many alcholic drinks and cordials.
These include: Anisette, Ouzo, Ojen, Raki, Anesone, Arrak, Pastis, Kibib, Absinthe, Sambuca and Aquardiente.

Anise myrtle

Syzygium anisatum

A mixture of aniseed and licourice

Use anywhere where you want the anise liquorice taste. Examples are desserts, bread, marinades, teas, ice-creams or any sweet and savoury dishes. Is also used in cakes

Roucou

Bixa orellana

Vaguely sweet but peppery

Annatto is used in two distinctly different ways. The seeds are harvested as both a spice and a colouring agent. As a colouring agent, it is used to dye cheeses, butter, cooking oils and rice. Depending how much you use, the colour can vary from a yellow through to a bright orange.
From a flavouring perspective, Annatto is used to flavour meat and fish dishes You can also use it to flavour cooking oils before they are used.

Woolly mint

Mentha suaveolens

Mild apple and mint flavour Fruity

The leaves of the herb apple mint has many uses. Make Mint tea and jelly. Flavour rice, couscous and as a garnish. It leaves are often added to green and fruit salads. As a nice touch, apple mint can be added to vegetables like potatoes just before serving. It adds a fresh fruity mint taste with the aroma of apples

When applied to bee and wasp stings, apple mint it is said to relieve the pain.

Devil’s dung

Ferula assafoetida

In it’s un-cooked state Asafoetida has a strong and unpleasant smell. When cooked, it adds a taste that is like sauteed onions or truffles with a hint of garlic.

The spice Asafoetida should be used sparingly because it is strong!
Preferably buy it in powdered form which easier to use.
It can be added directly to the ingredients or when cooking meats, lightly dust the cooking the frying pan or grill with the spice. Asafoetida can be used to flavour:
Vegetable dishes.
Meat and fish dishes.
Add Asafoetida to Churtneys, pickles and sauces in small amounts.
Stews.
Asafoetida can really transform the taste of virtually any dish. 
A spice that should be in every kitchen!

Read more about asafoetida on limepickle.com