Most of the chemicals responsible for these distinctive tastes and smells are compounds known as essential oils, a term derived from "essence" or a perfume substance.
Plants and aromatic herbs are widely used in Italian cooking. Plants and aromatic herbs are widely used in Italian cooking. They include garlic, chili pepper, rosemary, basil, parsley, thyme, marjoram, sage, saffron, cumin and other spices which come from afar, such as pepper and nutmeg.