Template:Culinary herbs and spices/doc

Usage
When placing this template on the article pages, please use the following guidelines:
 * Place the template below any taxonomic templates. E.G., the Capsicum cultivars template would go first on the Chili powder article.
 * If there is a related template, such as those listed below, the template that best reflects the contents of the article should go first. E.G. If the herb or spice primary use is medicinal, place the medicinal herb template first.

Guidelines for inclusion
When adding new ingredients to this template, please follow these guidelines:


 * This template should only include cooking ingredients which are added to food for flavor or to enhance existing flavors, and which may be used for that purpose in quantities with negligible nutritional value. Cooking ingredients refers to anything that may be applied on or cooked in food.


 * Commercial Herb and spice products should not be included in this list; please use the Commercial herbs & spices template. Prominent and widely distributed brand name products (such as Old Bay Seasoning) may also be included if there is a significant reason to do so. Please submit any such requests for community review on the talk page.


 * Flavored oils and butters should not be included in this list; please use the Fatsandoils template.


 * Marinades and related liquid flavorings should be included in the Marinades template.


 * Medicinal herbs that are not used for cooking purposes should not be added to this template, please use the Medicinal herbs & fungi template. Overlap of items listed in the two templates is allowed.

Guidelines for classification
For the purposes of this template, please use these guidelines for classification:


 * Herbs are the leafy parts of non-woody plants;
 * Spices are seeds, berries, bark or roots.