Best Leaf

Makrut lime leaf comes from the Citrus hystrix tree, a species native to Southeast Asia. Distinguished by its glossy, double-lobed structure, the leaf is most often used dried or fresh in Thai, Lao, Cambodian, and Indonesian cuisines. It imparts a distinct floral-citrus fragrance to soups, curries,...

Mediterranean oregano refers primarily to Origanum vulgare and closely related species in the mint family (Lamiaceae) native to southern Europe and the Mediterranean basin. Dried leaves of the plant are used as a culinary herb to season tomato-based dishes, grilled meats, salads, and olive-oil prepa...

Curry leaves are the aromatic foliage of Murraya koenigii, a small tropical tree native to South Asia and a member of the citrus family (Rutaceae). The leaves are widely used fresh or dried in the cuisines of South India, Sri Lanka, and parts of Southeast Asia, where they are typically briefly fried...

Pandan leaf is harvested from Pandanus amaryllifolius, a tropical plant widely cultivated across Southeast Asia and South Asia. Characterized by its long, blade-like green leaves, the plant is utilized in culinary traditions for its distinct aromatic properties, often drawing comparisons to vanilla....

Sage (Salvia officinalis) is an evergreen subshrub native to the Mediterranean region, belonging to the mint family Lamiaceae. It has been used for centuries both as a culinary herb and in traditional medicine throughout Europe. The gray-green leaves are strongly aromatic with an earthy, slightly pe...

Bay leaf refers primarily to the dried leaves of Laurus nobilis, an evergreen shrub or tree native to the Mediterranean region. The leaves are used as an aromatic seasoning in soups, stews, braises, and sauces, typically added whole and removed before serving because they remain stiff and can be unp...

Indian bay leaf, commonly called tej patta, is the aromatic leaf of Cinnamomum tamala, a tree native to parts of the Himalayan region and belonging to the laurel family. Its long, veined leaves have a fragrance related to cinnamon and are used whole to season rice dishes, curries, lentils, and spice...

Laphet, also spelled lahpet, is a fermented tea leaf preparation from Myanmar considered the national dish of the country. Fresh tea leaves are fermented or pickled through a process involving pressure and aging, producing a distinctive sour and slightly bitter flavor. The most common preparation is...

Spearmint, scientifically known as Mentha spicata, is a perennial herb native to Europe and Asia but now cultivated globally. It is distinguished from other mint varieties by its high concentration of the chemical compound carvone, rather than menthol, which gives it a sweeter and more milder flavor...

Dried bay leaves are obtained from Laurus nobilis, an evergreen tree native to the Mediterranean region. The leaves are used whole as a culinary herb, added to simmering dishes such as soups, stews, and braises to impart a subtle aromatic flavor, and are removed before serving. In ancient Greek and...

Dried fenugreek leaf, commonly known as kasuri methi, is a staple seasoning in Indian cuisine made from the sun-dried leaves of the fenugreek plant. It imparts a distinct, slightly bitter flavor with a characteristic aroma that is often compared to maple or fennel. Unlike the whole seeds, the dried...

Holy basil, scientifically known as Ocimum tenuiflorum, is an aromatic perennial plant in the mint family native to the Indian subcontinent. Widely cultivated for religious and traditional medicinal purposes, it is revered as the sacred plant of Hinduism and commonly called tulsi. The plant features...

Marjoram, scientifically known as Origanum majorana, is a perennial herb in the mint family native to the Mediterranean region and western Asia. It is closely related to oregano but is distinguished by its sweeter, more delicate aromatic profile and slightly fuzzy green leaves. The plant is widely c...

Lemon thyme is an aromatic, perennial herb scientifically classified as a cultivar or hybrid within the Thymus genus. It is distinguished by its strong citrus fragrance and flavor, which closely mimics lemon due to the presence of specific essential oils like geraniol. The herb is widely cultivated...

Dried lemon myrtle consists of the dried leaves of Backhousia citriodora, an aromatic tree native to the subtropical rainforests of eastern Australia. Its strong lemon scent comes principally from citral, which is present at a high concentration in the leaf oil. The crushed or ground leaves are used...

Dried kaffir lime leaf comes from the Citrus hystrix tree, native to Southeast Asia. The leaves contain essential oils that impart a distinct citrus-floral aroma and flavor. When dried, they retain much of their aromatic quality and are used whole or crushed in Thai, Indonesian, Malaysian, and Cambo...

Miang kham is a traditional Thai snack consisting of various fillings wrapped in leaves. The dish is particularly associated with northern Thailand, where wild tea leaves known as miang are traditionally fermented and used as the wrapping. Common fillings include roasted peanuts, dried shrimp, ginge...

Mexican bay leaf, scientifically known as Litsea glaucescens, is an evergreen tree or large shrub native to Mexico and parts of Central America. The aromatic foliage of the plant is harvested and used as a culinary herb in regional Mexican cuisine, functioning similarly to the bay laurel leaves foun...

Dried pandan leaf (Pandanus amaryllifolius) is a tropical Asian herb with a sweet, vanilla-like aroma derived from the compound 2-acetyl-1-pyrroline, used extensively in Southeast Asian cooking and baking.

The Indonesian bay leaf, scientifically known as Syzygium polyanthum, is an aromatic spice native to Southeast Asia and a staple in regional culinary traditions. Widely referred to as daun salam, it belongs to the myrtle family and is biologically unrelated to the common Mediterranean bay leaf. The...

Blue fenugreek, known scientifically as Trigonella caerulea, is a flowering plant in the legume family native to Eurasia. The dried leaves and flowers are ground into a spice that serves as a staple ingredient in Georgian cuisine. It is most famously utilized as a primary component of khmeli suneli,...

The Milk of Human Kindness is the third studio album by Canadian electronic musician Dan Snaith, released in 2005 under the Caribou moniker. Snaith adopted the Caribou name for this release after a legal dispute regarding his previous alias, Manitoba. The album blends dense, percussive electronic be...

Roadmaster Active Suspension springs are patented add-on leaf spring enhancement systems made by a U.S. company, designed to reduce axle wrap and improve stability under load for trucks and trailers.

Sansho leaf comes from Zanthoxylum piperitum, a deciduous shrub in the prickly ash family native to Japan. Known as kinome in Japanese cuisine, the leaves have a distinctive citrusy aroma and a mild numbing quality. They are used as a seasoning and garnish for dishes such as bamboo shoots, grilled f...

Epazote is the aromatic plant Dysphania ambrosioides, a species native to the Americas and now naturalized in many other regions. Its strongly scented leaves are used as an herb in Mexican and Central American cooking, especially in bean dishes, quesadillas, soups, and sauces. Because its flavor can...

Dried curry leaf (Murraya koenigii) is an aromatic leaf from a tree native to the Indian subcontinent, a foundational flavoring in South Indian and Sri Lankan cooking that releases its distinctive nutty aroma when fried in oil.

Dried Szechuan pepper leaf consists of the foliage harvested from the Zanthoxylum genus of trees, the same plants cultivated for the well-known Szechuan peppercorn husks. The leaves provide a milder, more herbal expression of the plant's signature citrusy, tingly flavor profile without the intense n...

Galium odoratum, or sweet woodruff, is a European woodland herb notable for its coumarin-scented leaves, used to flavor German May wine.

Dried tamarind leaf comes from Tamarindus indica, a sour leaf used in South and Southeast Asian cooking as a tart herb and fish seasoning.