Ingredients: |
Ingredients: Basil Sweet, sunny flavor versatile. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
Allspice Berries, ground. Similar to cloves and cinnamon combo, more complex. Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb
Bay Leaves Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties
Celery Seeds, ground. Stronger then celery flavor. Salad dressings, potatoes, veggies, soups, beans, pork
Chives Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces
Chile Peppers Ground, dried whole, pepper flakes. Made by grinding hot chilies. Countless types from many countries. Mild to blistering hot. Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick
Cilantro Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos
Chile Powder Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
Dill Pungent, tangy; dominate, use alone or with parsley. Seeds also have strong flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking
Cinnamon Sticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Marjoram Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes
Cloves Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Mint Strong; sweet. Varieties include peppermint and spearmint. Teas, desserts, lamb, fish, salads. Good in Thai and other Asian dishes
Cumin Seeds, ground. Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Oregano Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon. Retains good flavor when dried
Curry Ground. Mixture of numerous spices including cloves and cumin. Buy high-quality. Base spice for curries; use also in tomato sauces, stews
Parsley Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried
Fennel Seeds, ground. Licorice-like, stronger then fresh fennel.
Rosemary Fresh, piney, pungent; easily overpowers. Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads
Ginger Fresh root, ground, candied. Pungent, spicy. Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking
Sage Almost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips. Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor
Mustard Seeds, ground. Often hot, pungent. Several varieties available. Vegetables, stews, relishes, seafood, salad dressings. Seeds can be toasted to enhance flavor.
Savory Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing
Nutmeg Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach
Tarragon Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes
Paprika Ground. Made from red peppers. Can be mild or hot and pungent. Not just for garnish. Buy high-quality with fresh peppery aroma. Seafood, vegetables, eggs; almost anything
Thyme Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried
Pepper Whole berries, ground. Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant. Peppercorns are black, white and green--depends on level of maturity. Pink peppercorns are a distant relative. Use on everything including sweets and fruits. Buy a pepper mill and whole peppercorns. You'll be glad you did!
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