Leaf and Twig Spices You Should Know About

What adds life to each dish? Is it the recipe or the cooking method? Though recipe and cooking methods play an essential role in making a meal successful, spices are the real game players that add magic to the dishes. There are hundreds and thousands of different spices found in various areas that are added into dishes to enhance their flavor profile.

It is essential to understand that each spice has its own flavor that makes it unique. You need to learn the correct usage of spices to make optimal use of it. Over the years, I have learned a lot about spices and how they can add unique flavor to your dishes. Spices are available in different forms, such as roots, leaves, twigs, fruits, etc. In this article, I will talk about the spices that you get in leaf and twig form. Let’s dig in-:

Indian Cassia

A form of cinnamon native to Indian lands, Indian Cassia is obtained from Cassia plant. It is larger and coarser than the usual cinnamon bark. It is mostly found in the Manipur region, and the natives collect the root bark instead of the stem to get a coarser version of cinnamon. You can also find Cassia buds that look similar to clove with flower heads.

Curry Leaves

Curry leaves are aromatic shrubs that often grow into a small tree. You can find curry leaves all through the Indian subcontinent, and it is widely used in Indian cuisine. It is used as a flavoring agent in curries. With the vast popularity of curry leaves, it has now been started to use in other cuisines as well.


Yet another leaf spice that is quite popular around the world is Basil. Native to Central and North Wester Asia, Basil leaves have a saline taste and release a fragrance into the dishes. Crushed Basil into the dishes can add salty and striking flavor to the dishes. You can find Basil in ketchup, pickles, baked products, etc.

Pot Marjoram

It is a unique spice native to European land. Pot Marjoram is grown in warm soils, especially in gardens. You can quickly grow Marjoram with the help of seeds. It is mostly grown in the month of October, March, and April. Marjoram is a high source of thymol.


Native to the Mediterranean region, Rosemary is a leaf spice that is found in the rocky area. It leaves an aromatic effect on the dishes and has a bitter and pungent flavor. Rosemary oil is also highly beneficial for health.

The Bottom Line

If you love cooking and experimenting with different dishes, you would know the relevance of spices. They are real flavor enhancers that take the taste and texture of any dish to another level. Hence, it is essential to use each spice carefully in order to make optimal use of it. It is evident that spices are available in a different form, such as leaves, fruits, roots, twigs, etc. The above mentioned were some of the popular leaf and twig spices that you use in your dishes.