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