This document lists various herbs and spices along with their common and botanical names. It includes turmeric, allspice, cayenne pepper, black pepper, Spanish paprika, basil leaves, rosemary, nutmeg, bay leaves, thyme, oregano, white pepper, sage, parsley, garlic, ginger, shallots, fresh basil leaves, fresh tarragon, and fresh dill. For each item it provides the standardized common name and botanical name, and sometimes other common names or synonyms. The document categorizes the herbs and spices.