România is not only rich in picturesque landscapes and fascinating traditions but also in a variety of spices, herbs, and aromatic plants that enrich Romanian cuisine. These ingredients bring distinct flavors and aromas, transforming dishes into authentic and unmistakable delights. Here is the top 10 list of favorite spices, herbs, and aromatic plants in Romania:

1. Sweet Paprika: This spice adds a subtle hint of sweetness and color to Romanian dishes, essential in pork goulash and traditional bean dishes.
2. Garlic: Garlic is indispensable in Romanian cuisine. Used fresh or dried, it adds intense flavor and aroma to dishes, from grilled sausages and cabbage rolls to soups and sauces.
3. Dill: Fresh or dried dill is commonly used in Romania to add a subtle freshness to dishes, including salads, potatoes, and cheeses.
4. Lovage: With a taste similar to parsley, lovage is used to season various dishes, such as soups and vegetable dishes.
5. Tarragon: Tarragon has a fresh and slightly spicy aroma and is often used in Romania to season sauces and dishes with chicken or pork.
6. Thyme: Thyme is an aromatic and tasty herb suitable for meat, vegetables, and soups. Its intense aroma makes thyme a popular ingredient in Romanian cuisine.
7. Black pepper is a classic spice in Romania, adding a spicy and aromatic note to meat, vegetables, and sauces.
8. Fennel: With a slightly sweet and anise-like taste, fennel is especially used in the traditional cuisine of Transylvania, adding special aromas to meat dishes and baked goods.
9. Basil: Used fresh or dried, basil provides a slightly sweet taste and Mediterranean aromas to Romanian dishes, often used in pasta sauces and salads.
10. Marjoram: Similar to oregano, marjoram has a strong aroma and is commonly used in meat and vegetable dishes to add a peppery and warm taste.

These spices, herbs, and aromatic plants reflect the richness and diversity of Romanian cuisine. Whether used in traditional recipes or modern dishes, these ingredients contribute to the unique charm of Romanian gastronomy.