Ingredients: |
Ingredients: ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.
BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.
BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.
CAYENNE: Red pepper, very hot. Meat, seafood, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbecue and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.
CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.
CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbecue sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.
CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.
CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.
DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.
GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts.
MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies.
MUSTARD: Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.
NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.
OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.
PAPRIKA: Varies from mild, slightly sweet to hot; adds color to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads.
PARSLEY: Mild flavor. Brings out the flavor of most non-sweet foods.
ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffing, salads, breads, egg dishes.
SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffing, vegetables, cheese dishes, salads, gravies, sauces.
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