Parsley-This is a natural Bulgarian spice. It’s probably the most used spice in the Bulgarian kitchen. It has many vitamins in it-vitamin C, provitamin A, calcium, potassium, iron and etherical oils. It’s used in almost all the dishes but the ones that consist milk. The parsley must be put in the dish in the end of the cooking, so that it could save its specifical smell and vitamins. Its sweet roots are used in soups. People that have problems with their stomach and kidneys must eat less parsley.

 Savory-This spice grows in Bulgaria. Its leaves are used fresh or dried. The fresh leaves have in them much vitamins C and P, provitamin A and etherical oils. It’s used in dishes with haricot bean. It’s allowed in small quantities when dietary meals are made.

Fennel-All parts of the plant have etherical oil, vitamin C and provitamin A. It’s added to the dish after it is cooked.

Mustard-It's made of the non-oiled seeds of the sinap. It's used with different kinds of salami and boiled meats, when hot sauces are made and so on.

Cumin-It has etherical oils that have nice smell and taste. It’s used when sweet things are cooked, with meatballs, etc.

Vinegar-It's a sour spice that is a liquid. It’s used in salads, soups and so on.

Black pepper-That is a non-Bulgarian spice. It’s the dried non-ripened fruits of the tropical plant called Piper nigrum. The beans of the black pepper-whole or ground, are used in many different meals and sauces.

Allspice-One more spice that is not a Bulgarian one. It’s the ripened or non-ripened fruits of the tropical plant Pimenta officinalis linel. Its fruits have brown color, smooth top and are bigger than the one of the black pepper. They are used when meals with meat or fish are made. Also with puddings, sauces, salami and others.

Bay-leaves-That are the dried leaves of the Lauris nobilis. It has etherical oils, bitter substances and a little vitamins C and P. It's added to the meal 5-10 min before  the meal is brought to boiling because if it's boiled longer it may give a bitter taste to the dish.

Nutmeg-It has many etherical oils in itself. It’s added to sauces, chopped meat, meals of wild meat, pastry and others.

Vanilla-The fruits of the vanilla-trees are collected when they aren't still ripened and after drying they are digested. It's used in sweets, ice creams, pastry, and some drinks.

Clove-It's made of the dried buds of the clove-tree. It’s used in the sweet t making and in the perfumery. It is also used in the making of some cold cuts.