World herbs

World herbs bring together aromas and flavours from a wide range of cuisines. Some are fresh and citrus-like, while others are warm, spicy, peppery or slightly aniseed-like. It is precisely this distinct character that gives these herbs so much depth in dishes from Asia, Latin America, the Middle East and other culinary traditions.

On this page, you will find world herbs used in the kitchen to give broths, curries, stews, rice dishes, salads and sauces more aroma, freshness and complexity. Think of familiar flavourings, but also more distinctive herbs and leaves that appear less often in the classical European kitchen.

  • Lavas banner

    Lovage

    A distinctive herb with a deep, savoury flavour, often used in soups, stocks, stews and other classic preparations.

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  • Thai basil

    Thai basil

    An aromatic herb with notes of aniseed, widely used in curries, stir-fries and noodle soups.

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  • Shiso

    Shiso

    A distinctive leafy herb with a fresh, herbal flavour that works well in salads, rice dishes and Japanese preparations.

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  • Vietnamese koriander

    Vietnamese coriander

    A robust herb with a spicy, warm flavour, often used in soups, salads and noodle dishes.

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  • Culantro

    Culantro

    A strongly aromatic herb with a deep coriander flavour, widely used in stews, marinades and sauces.

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  • Limoenblad

    Kaffir lime leaf

    A fragrant leaf with a fresh citrus flavour, widely used in curries, soups and aromatic stews.

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  • Mexicaanse dragon

    Mexican tarragon

    An aromatic herb with a warm aniseed flavour that works well in marinades, sauces and Mexican dishes.

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