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herbsandspices.food โ€บ ๐ŸŒณ Plant families

Rutaceae

The citrus family

Citrus fruit and many aromatic relatives, including curry leaves and Sichuan pepper.

Order Sapindales ยท citrus, cashews, maples and frankincense Rosids 5 pages

โš ๏ธ Worth knowing

Rue can blister the skin in sunlight; handle it with care.

๐ŸŒฟ Herbs (3)

Curry leaves
The aromatic leaf at the heart of South Indian and Sri Lankan cooking
Makrut lime leaves
The double leaf that gives Thai cooking its citrus perfume
Rue
The bitter herb of grace, used by the leaf and handled with gloves

๐Ÿซš Spices (2)

Dried lime
Loomi: brined, sun-dried limes with a sour, musky, fermented depth
Sichuan pepper
The citrus-family husk that makes your lips buzz
๐ŸŒถ๏ธ Heat Mild

Related families

Others in Rosids, starting with those in the same order.

Anacardiaceae ยท cashew family Myrtaceae ยท myrtle family Lythraceae ยท loosestrife family Fabaceae ยท pea family Rosaceae ยท rose family Urticaceae ยท nettle family Brassicaceae ยท cabbage and mustard family Bixaceae ยท annatto family

โ† All plant families

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herbsandspices.food The reference guide to herbs and spices

312 pages on herbs, chillies, spices, blends and pastes: how they taste, how to cook with them, where they came from and why they work.

Herbs and spices shape the food we eat every day. They add aroma, heat, freshness, bitterness and warmth, transforming simple ingredients and giving many of the world's cuisines their distinctive character.

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