Green Pepper

Green peppercorns are picked while unripe and quickly dehydrated to preserve the color and sharp, crisp flavor. Milder than black pepper, they are popular in French cooking as well as South Asian curries. Green pepper is picked before it ripens to maturity, so the flavor is clean and zesty, rather than the hot fruitiness of black pepper. These brittle dehydrated peppercorns can be used whole in fish dishes and marinades, or easily pulverized for cream sauces and curries. 

Parsley

The rich forest green color of dried parsley, along with its mild, sweet flavor, makes it the ideal herb for garnishing. Milder in flavor than fresh parsley, this delicate herb makes a wonderful garnish on nearly any dish. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components—including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids—including apiin, apigenin, crisoeriol, and luteolin.

Bay Leave (Laurel Leave)

Bay leaves can be used fresh or dry, but dried ones tend to have a stronger flavor. Bay leaves are not generally eaten but are rather simmered in a sauce or included in a braising liquid, and then removed before serving. The reason bay leaves are removed before serving has to do with the fact that the leaves have sharp points and can stab you in the mouth if you bite down on them the wrong way. Bay leaf is sometimes ground into a powder or stuffing into the cavity of a chicken before roasting it, and they can be added to the liquid for cooking rice.

Sage

Sage is an herb that has a sweet, yet savory flavor. Its pungent flavor is most often used for stuffings for traditional turkey, goose, or duck. Sage is also an excellent source of fiber, vitamin A, folate, calcium, iron, magnesium, manganese, and B vitamins such as folic acid, thiamin, pyridoxine, and riboflavin in much higher doses than the recommended daily requirements, as well as healthy amounts of vitamin C, vitamin E, thiamin, and copper. Sage has been made into a drink from the leaves, called the "thinker's tea" and has shown promise in treating Alzheimer's patients, as well as treating symptoms of depression.

Rosemary

Rosemary is a bush with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. As a medicinal herb, it has long been recommended for strengthening the brain and memory. The herb contains substances that are useful for improving digestion and increasing circulation. In cooking, rosemary is used as a seasoning in a variety of dishes, such as soups, casseroles, salads, and stews. Use rosemary with chicken and other poultry, game, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach.

Thyme

Thyme is a fragrant herb with thin, woody stems and small, pungent leaves. This herb has been a staple in southern European and Mediterranean cuisines for centuries. Thyme pairs famously with meat, tomatoes, and beans. It has a pleasantly earthy, astringent flavor that pairs well with roasted meats, stews, and hearty vegetables. It is a common ingredient in French cooking, where it is often part of bouquet garnishing, in Italian recipes, and is crucial to Middle Eastern Za’atar blends.

Nutmeg Whole / Powder

Nutmeg is a spice made from the seed of the nutmeg tree or Myristica fragrans. This evergreen tree, which is native to Indonesia, is the source of two popular spices, nutmeg and mace. Nutmeg is the inner seed, while mace is the red, lace-like substance that covers the seed. Although their flavor is similar, nutmeg is said to have a warmer, spicier flavor than mace. Nutmeg has a long culinary history and can be used in both sweet and savory dishes. Nutmeg is particularly well suited for creamy or cheesy dishes and is often added to Alfredo or béchamel sauce to create depth. The spicy flavor of nutmeg provides a nice contrast to the creaminess of the cheese. Nutmeg can also be used to flavor meats and is often an ingredient in spice blends such as garam masala or curry.

Green Cardamom 

Green cardamom, also known as true cardamom, is the commonest variety. This is distributed from India to Malaysia. It is used to flavor both sweet and savory dishes. It is also added to rich curries and milk-based preparations for its fragrance. Green cardamom has a thin, papery, green pod filled with small, blackish seeds. Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod, as exposed or ground seeds quickly lose their flavor.