Three Subgroups of Dried Herbs & Spices

Help for Advanced Composing of Threefold Vegetable Dishes

Introductory Reading:

FURTHER STAGE OF THREEFOLD PRINCIPLE

All dried herbs and spices are predominantly of root character because of their condensed mineralised state caused either by the process of seed formation or by a drying process. For that reason we count them as ROOT when we compose the dish according to the principle of the threefold plant. However, they are different in regard to the place of their origin. They can be blossoms, fruits, and seeds, or dried leaves and herbs, or dried roots. Here is the list that shows from which part of the plant originates a specific condiment. Beside herbs and spices there are included also some food additives such as kuzu powder (used as thickening agent), and baking additives (e.g. baking powder, etc).

Root Stem – Leaf Flower – Fruit – Seed
Arrowroot Powder
Baking Powder
Baking Soda
Cinnamon
Cream of Tartar
Crystal Salt
Ginger
Kuzu Powder
Liquorice
Quassia
Sea Salt
Turmeric
Basil
Bay Leaves
Borage
Celery Leaves
Chives
Cilantro
Dill Leaves
Fennel Leaves
Herb Provencal
Hyssop
Lemongrass
Lovage
Marjoram
Mint
Mixed Herbs
Oregano
Parsley Leaves
Rosemary
Sage
Savory
Tarragon
Thyme
Wild Garlic
Allspice
Aniseed
Caraway
Cardamom
Cayenne Pepper
Celery Seeds
Chilli Powder
Cloves
Coriander
Cumin
Dill Seeds
Fennel Seeds
Fenugreek
Juniper
Mace
Mustard Seeds
Nutmeg
Paprika
Pepper
Saffron
Star Anise
Vanilla