Herbs and spices are the common names for any of a group of flavorful, aromatic plant products that have been commonly used in cooking, and in some cases in beer, wine, mead, and cider making, for centuries. While they are most commonly seen in meads, where an herb or spice beer is known as a metheglin, spices are also used in some cider and some traditional beer styles such as Belgian Wit.
Wines and ciders are not traditionally seasoned with herbs or spices, although both can be traditionally served with spices. However, some home wine and cider makers, and some commercial wineries and cider makers, now do make wine and cider fermented with herbs and spices.
The chart below lists some herbs and spices which can be used in making fermented beverages, including their traditional uses, their flavor characteristics, and where possible suggested amounts for a standard five gallon batch.
| Common name | Scientific name | Suggested uses | Suggested quantity |
|---|---|---|---|
| Ginger | Zingiber officinale | Common in mead; excellent in Mild Ale; traditional mulled wine and cider spice; fresh grated root is best | |
| Parsley | Petroselinum crispum) | Reportedly adds a "spicy" note to beer |
