There has been some talk of herbs and spices lately, both culinary and
medicinals. In Asian medicinal traditions(Chinese and Indian(Ayurvedic))
common kitchen herbs and spices are part of the medicine cabinet. Needless
to say this is for informational purposes only, please refer to a qualified
practitioner if you have a serious problem. This is one section one of
multipart paper, if its posting is objected to by the owner of this list,
interested individuals could send me a private note so that I can send the
rest privately.

Willow

HERB/SPICE            FLAVOR    ENERGY                  ACTION

Allspice              pungent   heating         stimulant, carminative
Anise (not star)      pungent   heating     carminative, stimulant, galactagogue
Basil                 pungent   heating       diaphoretic, febrifuge, nervine
Bay leaves            pungent   heating      carminative, stimulant, expectorant
Black Pepper          pungent   heating      stimulant, expectorant, carminative
Caraway               pungent   heating            carminative, stimulant
Cardamom        pungent,sweet   heating     stimulant, carminative, expectorant
Cayenne               pungent   heating    stimulant, carminative,
alterative,                                                     hemostatic
Cilantro(herb)  bitter, pungent cooling      alterative, carminative, diuretic
Cinnamon  pungent,sweet,astringent heating   stimulant, diaphoretic,
alterative
Cloves                 pungent  heating    stimulant, carminative, aphrodisiac,
                                expectorant
Coriander(seeds)bitter, pungent cooling     alterative, diaphoretic,
diuretic,                                               carminative
Cumin         pungent, bitter   cooling       carminative, alterative, stimulant


Glossary:
Alterative (action): tending to restore normal health; cleanses and
purifies the blood; alters existing nutritive and excretory processes
gradually restoring normal body function.

Astringent (flavor): is hemostatic(stops bleeding), stops sweating, stops
diarrhea, as it promotes the absorption of fluids and inhibits their
elimination. It is anti-inflammatory, vulnerary(closes wound and promotes
healing by knitting the membranes back together), It constricts the
muscles. Astringent plants are used mainly  symptomatically. Astringency
derives mainly from the presence of  various Tannins.

Aphrodisiac (action): reinvigorates the body by reinvigorating the sexual
organs.

Bitter (flavor): bitter taste reduces fevers, is anti-inflammatory,
antibacterial, detoxifying and germicidal. It is cleansing to the blood and
all tissues in general and helps reduce tumors. It has a reducing,
depleting and sedating effect on the body, although in small amounts it is
stimulating, particularly to digestion. Bitterness in plants arises from
various bitter principles like berberine.

Carminative (action): relieves intestinal gas, pain and distention;
promotes peristalsis.

Cooling (energy): cooling herbs create a sense of refreshment, a lifting of
feelings of oppression. They promote detoxification and clarity. When taken
in excess cooling substances produce an undesirable coldness,
hypoenervation, frailty, sadness, nervousness, poor memory and gradual
degeneration.

Diaphoretic (action): causes perspiration and increased elimination through
the skin.

Diuretic (action): promotes activity of  kidney and bladder and increases
urination.

Expectorant (action): promotes discharge of phlegm and mucous from lungs
and throat.

Febrifuge (action): reduces fever.

Galactagogue (action): promotes secretion of milk.

Heating (energy): heating herbs promote warmth, digestion, circulation,
motivation. In excess, they can create  burning sensations , irritation,
sweating, thirst, dizziness and exhaustion.

Hemostatic (action): stops the flow of blood; type of astringent that stops
internal bleeding or hemorrhaging.

Nervine (action):strengthens functional activity of the nervous system; may
be stimulant or sedatives.

Pungent (flavor): pungent taste is stimulating, promotes digestion,
increases appetite, is diaphoretic, expectorant and vermicidal (kills
parasites). It promotes circulation and generally increases all bodily
functions, while reducing all foreign accretions(growth) in the body.
Pungent taste arises maily from various aromatic oils.

Stimulant (action): increases internal heat, dispels internal chill and
strengthen metabolism and circulation.

Sweet (flavor): sweet taste is nutritive, tonic and rejuvenative. It
increase semen, milk and nerve tissue and promotes tissue regeneration
internally or externally. It is demulcent and emollient, moistening,
softening and soothing. Sweet taste is found in herbs that contain sugars,
starches or mucilage. It includes bland, starchy and pleasant tastes. It is
relatively uncommon on its own.


Bibliography:

Planetary Herbology, Michael Tierra, C.A.,N.D.
The Yoga of Herbs--an Ayurvedic guide to Herbal Medicine, Dr. David Frawley
and Dr. Vasant Lad