ABSTRAK Penelitian ini bertujuan untuk mendapatkan jumlah dan jenis tumbuhan yang digunakan sebagai rempah pada masakan oleh masyarakat Aceh Besar. Penelitian ini dilaksanakan dari bulan Mei 2014 hingga Juni 2015. Penelitian menggunakan metode Participatory Rural Appraisal (PRA). Penelitian dilakukan di 6 kecamatan di Kabupaten Aceh Besar. Hasil penelitian didapatkan 52 jenis tumbuhan yang termasuk kedalam 23 suku yang digunakan sebagai rempah pada masakan di Aceh Besar. Terdapat delapan bagian/organ tumbuhan yang digunakan sebagai rempah yaitu daun, buah, biji, umbi, bunga, rimpang, kulit kayu, maupun batang. Terdapat lima cara penggunaan tumbuhan rempah dalam masakan yaitu ditumbuk, digiling, dirajang, dipakai utuh, dan diremas. Didapatkan 36 jenis masakan yang dimasak pada masyarakat Aceh Besar dengan jumlah jenis tumbuhan rempah yang digunakan berkisar antara 4-18 jenis tumbuhan. Kata kunci: Rempah, Aceh Besar, Masakan ABSTRACT This research goal was to get the numbers and types of plants that were used as the spice in cooking by the people of Aceh Besar. The research was conducted from May 2014 until June 2015. Research using Participatory Rural Appraisal (PRA) method. This research was conducted in six districts in Aceh Besar. The result showed that 52 species of plants that belong to the 23 families that was used as the spice in cooking in Aceh Besar. There were eight organs in plants that were used as the spice namely leaves, fruits, seeds, bulbs, flowers, rhizomes, barks, or stems. There were five ways to use spice in cooking that were trheshed, milled, chopped, whole plant, and crushed. There were 36 kinds of dishes originally commonly cooked in Aceh Besar people with the number of plant species of spices which were used ranged from 4-18 species of plants. Keywords : Spices, Aceh Besar, Foods