| Anise | It gives a distinct taste in bakery products and candies. |
| Basil | It has a warm, spicy flavor. Used in soups, sauces, salads, omelets, pasta, and with meat, poultry and fish. Also the base for pesto. |
| Dahon ng Laurel | It adds more flavor in bouillon and marinades. They combine well with fish, potatoes, or tomatoes. |
| Chives | Adds interest and flavor to buttered dishes such as vegetables, eggs, potato, cheese dishes, sandwich spreads, sauces, and other salads, tomatoes, and soups. It has a mild onion flavor |
| Kanela | More suitable for sweet dishes, cakes, and cookies. |
| Cloves | Gives a powerful flavor to dishes specially meat. Cloves can be stuck into lemon slices for tea, into onions, and into hams for baking; they are also popular for apple cookery, pickle making and curries. Ground cloves are used in baked goods, soups, chocolate puddings, and stews. |
| Coriander | Adds warm, nutty and a spicy taste to dishes. The seeds are a principal ingredient of curry. Whole seeds can be used in cakes, cookies, biscuits, gingerbread, green salads, pickles, and poultry stuffing. Ground seeds are added to many meat and sweet dishes. |
| Cumin | It has a distinctive flavor with an earthy, nutty and spicy taste. Principal use is in curry powder. It is used to flavor bread, stuffed eggs, meats, rice dishes, and soups. |
| Curry (powder) | Gives a unique flavor due to the combination of both savory and sweet spices. May be added to eggs, chicken, fish, meats, rice, soups, or a salad made of sweet potatoes and pineapple. |
| Dill | Dill loses its flavor when cooked, so it should be added at the last minute. Fresh dill leaves can be used for dishes containing chicken, mushrooms, or spinach. The seeds may be added to meat dishes, meat and fish sauces, and salads. Used to flavor fish, soups, poultry, omelet and potatoes. It gives a sharp, slightly bitter taste. |
| Bawang | Blends with a wide range of dishes such as fish, meats, and vegetables which adds a strong and spicy flavor. |
| Luya | It produces a hot, fragrant taste to dishes. Used in numerous foods including beverages, biscuits, cakes, cookies, fish, gingerbread, puddings, sauces, and spice mixtures. |
| Kutsay | Kutsay is rather like a very mild onion. It is used mostly in soups and chowders. |
| Limon | Lemon juice can be used on salads instead of vinegar, and it is the predominant favorite for serving with most fishes that gives distinctive sour taste. Grated lemon rind is added to cakes, cookies, desserts, and sauces, to give added taste dimension. |
| Dayap | Imparts a unique taste to dishes, which cannot be replaced by lemons. Fish is often marinated in lime juice before cooking. |
| Marjoram | It gives a delicate flavor to dishes. It should be added immediately before serving as the flavor is easily lost in cooking. Marjoram is used with egg dishes, lamb, poultry, sausage, soups, stews and vegetables. |
| Mint (Peppermint/Spearmint) | Peppermint flavoring is used mostly for candies, desserts, icings, and liqueurs. Spearmint is the preferred mint for lamb as well as for iced tea to make it more refreshing, it is also used to make mint sauce or jelly. It can also be used in soups, stews, fish, and meat sauces. Leaves can be brewed into tea or garnish to cold drinks. |
| Muskada/Moskada | Traditionally used in sweet foods such as cake, custards, doughnuts, eggnog, pies, and puddings, but it goes very well with meat, sausage, spinach, sweet potatoes, and vegetables. It gives a “sweet spice” to food. |
| Onion | Used as a separate vegetable or as a flavoring for other foods. The leaves of the onion, along with the bulb, are used in salad. Gives an aromatic flavor to dishes. |
| Oregano | It has an aromatic and warm flavor. It is used extensively in Italian cooking and can be added to cheese dishes, fish, gravies, meats, sauces, sausage, salads, and soups. |
| Paprika | Used in many dishes both for its flavor and garnish. It can be added to chicken, sweet corn, fish, meats, sausages, tomato catsup, and tomato juice. |
| Parsley | Can be added to fish and fish sauces, meats, sauces, salads, soups, stew, casseroles, omelets and vegetables and to add balance to savory dishes. It is also commonly used as a decoration for buffet dishes, garnish with meat, fish and onion dishes. |
| Romero | Is good with soups, on broiled steaks, or with other meat dishes, sauces, and vegetables to add aroma. |
| Sage | Used for baked fish, meats, and meat stuffing, sausages, cheeses, omelets, and sauces to enhance the flavor. The dried leaves are a traditional constituent for poultry stuffing. |
| Linga | Develops a beautiful nutty taste when sprinkled on buns, rolls, or cakes, and then baked. They are also used in confections. |
| Shallot | Can be used in the same way as the onion, although the flavor is much subtler. Shallots should never be browned, as they turn bitter. |
| Tarragon | Best known for flavoring vinegar, but it is also used for beef, chicken, eggs, fish, pickles, cookies, salads, soups, and stews. It’s a constituent of tartar sauce. Usually served in melted butter with fish, steak, or vegetables. It has a slightly anise flavor. |
| Thyme | Used with fish dishes, meats, poultry, sauces, tomato dishes, and vegetables. Usually rubbed into beef, lamb, veal or pork before roasting. Used to sprinkle over eggs, cheese dishes, vegetable, fish, or poultry. Can be added to soups, stews, stuffing and rice. Can also be brewed into tea with a little rosemary and mint. It has a subtle, dry aroma and slight mint flavor. |
| Luyang Dilaw | Superb for almost every meat and egg dish, for pickles, and for curries. It adds yellow color and mild aromatic flavor |
| Vanilla | Almost always used in sweet dishes such as bakery products and desserts to enhance its flavor. |