The author wishes to thank Briza Publications and the production team, especially Reneé Ferreira for her skill and excellence in managing the editing and publication process. Eben van Wyk is thanked for his support ever since the concept of “Culinary herbs and spices” was first proposed. Thank you also to Christo Reitz and Johan Steenkamp for their help in developing the project.
A special word of thanks goes to the scientific editors at Kew Publishing, for doing a fine job at editing the first draft and for the valuable comments and corrections.
Thank you very much to my wife, Mariana van Wyk, for her help with logistics, especially to obtain samples for photography. Teodor van Wyk deserves a special word of thanks for help with the checklist table, and Margaret Hulley for last-minute help with chemical structures of compounds. The support of Thinus Fourie, Patricia Tilney, Helen Long, Emmy Reinten, Anthony Magee, Sandra Kritzinger, Alvaro Viljoen and Stephan Schneeberger is much appreciated. I also wish to thank the following persons for help in obtaining samples to photograph: Louis van Aswegen (Doonholm Herb Nursery), René Steyn (Moroccan Restaurant), Alvaro Viljoen (Tshwane University of Technology), Ivy Singh-Lim (Bollywood Veggies, Singapore), Heiltje le Roux and Christine Scholtz.
Logistic and financial support from the National Research Foundation of South Africa and the University of Johannesburg are gratefully acknowledged.