(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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Savory, French herb mixture of rosemary, marjoram, and thyme.
Herbs de Provence
This herb is a key ingredient in pico de gallo and salsa.It is used often in Mexican and Asian foods.
Cilantro
This spice is known for its red color. It is often used for stews and spice mixtures.
Paprika
This essential spice is the "pair" to salt. It can be bought pre ground or in whole peppercorns.
Black peppercorns
Indian spice mixture that is compose of turmeric, coriander, cumin, fenugreek, and pepper.
Curry Powder
A sweet, yet strong spice that is the seed of a tropical fruit that is brown and about an inch long.
Nutmeg
mild flavored spice, often used for its yellow color
Turmeric
A potent spice that tastes similar to cloves, nutmeg, and cinnamon.
Allspice
Brown, dried, unopened flower buds from evergreen trees. Used in baking. Sweet peppery flavor.
Cloves
An herb that has a very aromatic flavor that comes in many varieties. Main ingredient in pesto.
Basil
A spice that comes from the seeds of the cilantro plant.
Coriander
This herb comes from a Mediterranean shrub that is found in many world cuisines. It has a strong pine taste.
Rosemary
Versatile herb that can be used in everything from lamb, peas, potatoes, to dessert.
Mint
An aromatic, warm spice that is used in both baked goods and Indian cooking. A key ingredient in Chai tea.
Cardamom
An expensive spice that adds a bright yellow color to foods that it comes into contact with. It has a distinct floral flavor.
Saffron
An herb with a strong anise flavor. Often eaten raw as an ingredient in salads. Widely used in French Cuisine.
Tarragon
An herb that is greenish-gray in color with soft leaves. Can be used fresh or dried. Pairs well with poultry.
Sage
Pungent, woodsy flavored herb with tiny spear-shaped sprigged green leaves. A common seasoning herb in soups, sauces, and braises.
Thyme
A smoky and Earthy spice used in SW American and Mexican cuisine.
Cumin
A very common spice used most commonly for baking in America. It can be in whole sticks or ground.
Cinnamon
Herb with a strong onion flavor. Often used as a garnish.
Chives
Dried leaf that adds a subtle, woodsy background flavor to soups, sauces and stews.
Bay Leaves
Middle Eastern spice mixture of thyme, sumac, and sesame seeds.
Za'atar
Strong spice that is dried and ground from a root or that can be used fresh. Used in gingerbread. Helps with digestive issues.
Ginger
Popular herb that comes in flat leaf or curly varieties.
Parsley
A spice mad from dried, ground red chili pepper.
Cayenne Pepper
Green, feathery herb that is used in pickling
Dill
This spice blend is a mixture of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns that is sued in Asian and Arabic cooking.
Chinese Five-spice flavor
Herb that can be used fresh or dried with a robust lemony flavor. Used in mediterranean dishes.
Oregano
Floral and woodsy herb that is used in sauces, dressings, and marinades.
Marjoram
