Leaf Type Spices, derived from the leaves of some plants are used as flavouring agents. These leaf type spices have a distinguishing flavour and when added to some other food, they lend their flavour making it more tasty and delectable. Various leaves are used all over the world for culinary, medicinal and many other uses.

Some leaves are eaten fresh, incorporated in salads and used as an ingredient of sauces, stews and soups. Fresh leaves mask even strong culinary odours and are commonly used for garnishing and seasoning. The leaf type spices are also employed to make a sort of tea, which is thought to possess anti-scorbutic properties since it is very rich source of vitamin C.

Some of the commonly used leave type spices are basil, bay leaves, chervil leaves and so on. They are described below;

Mint Leaves
Mint leaves or "Pudina" is known to almost all the Indians as a leaf type spice. It is used in chutney as an old popular remedy for relieving stomach complaints and cough and cold. The taste is fragrant, spicy, warm, pungent and bitter. The plant owes its usefulness as a culinary herb to its volatile oil.

Basil Leaves
Basil is popularly used for flavouring soups, meat and fish dishes, and is one of the most widely used leaf type spices in India. Similarly the essential oil is also used for flavouring not only food items but also in various dental and oral products.

Bay Leaves
Bay leaves are another leaf type spice is among the world"s oldest herbs. They are also used in flavouring of soups, stews, meat dishes, fish and sauces, pickling, spice and so on. These are used extensively in Northern and Eastern India as a leave type spice.

Chervil Leaves
Chervil leaves are leaf type spices used both for flavouring salad and as condiment for garnishing some foods. Its flavour is similar to that of mild parsley and aniseed.

Chives
Chives are practically always used fresh. However, the dried or powdered leaves of chives are among those leaf type spices that are used in combination with common salt and other herbs.

Curry Leaves
Curry leaves are leaf type spices and a fair source of vitamin A and also a rich source of calcium. Curry leaves are natural flavouring agents with a number of important health benefits, which make the food both healthy and tasty along with the pleasant aroma.

Other Leaf Type Spices
Other leaf type spices include Hyssop, Parsley, Rosemary, Savory, Sage, Thyme and many more.