Herbs and Spices
Sweet spice of Caribbean origin with a flavor suggesting a blend of
cinnamon, cloves, and nutmeg, hence its name. May be purchased as whole,
dried berries or ground. When using whole berries, they may be
bruised--gently crushed with the bottom of a pan or other heavy
instrument--to release more of their flavor.
Green-gray fruit or seed of plan of parsley family; available whole and
in extracts; unmistakable strong licorice flavor. Used extensively in
confections, sweet pastries, and as a flavoring in liqueurs.
Sweet, warm flavor with an aromatic odor, used whole or ground. Good
with lamb, fish, roast, stews, ground beef, vegetables, dressing and
A pungent flavor, use whole leaf but remove before serving. Good in
vegetable dishes, fish and seafood, stews and pickles.
All-purpose Spice Island seasoning with onion and celery and salt. Use
with poultry dishes, Swiss steak and tomato- based sauces.
Capers are the small buds of a shrub grown in the Mediterranean. They
are pickled in vinegar or dried and salted.
Has a spicy smell and aromatic taste. Use in cakes, breads, soups,
cheese and sauerkraut.
Sweet spice native to India from ginger family. Used for coffee cake,
sweet breads, fruit salad dressings, cookies, cakes, pickling spice.
Very hot ground spice derived from dried cayenne chili pepper.
Mild, sweet herb with a flavor reminiscent of the onion, to which it is
Green, leafy herb resembling flat leaf (Italian) parsley with a sharp,
aromatic, somewhat astringent flavor. Also called fresh coriander and
commonly referred to as Chinese parsley.
Popular sweet spice for flavoring baked goods. The aromatic bark of
types of laurel trees, it is sold as sticks or ground.
Chervil, fresh or dried, has a delicate flavor, and the fresh leaves
look a bit like parsley. It's good when subtle seasoning is desired.
Rich and aromatic East African spice used ground in baked goods and
whole in pickling brines and as a seasoning for baked hams. Provides
flavor to both sweet and savory recipes.
Small spicy-sweet seeds of the coriander plant, which is also called
cilantro or Chinese parsley. Used whole or ground as a seasoning.
Particularly used for sausages and variety meats.
A Middle Eastern spice with a strong, dusky, aromatic flavor. Use in
chili, marinades, and basting sauces, and add to huevos rancheros or
other egg dishes.
Generic term for a blend of spices commonly used to flavor East
Indian-style dishes. Most curry powders will include coriander, cumin,
chili powder, and turmeric.
Fine, feathery leaves with a sweet aromatic flavor sold fresh or dry.
Crisp, refreshing, mildly anise-flavored bulb vegetable. Seeds and
leaves are both used as a spice. Has a sweet hot flavor. Wide variety of
uses. Popular for seasoning pork roasts and fish dishes.
A balanced blend of sweet herbs, each of which has an affinity for the
other. Buying these herbs premixed avoids the risk of a possible flavor
imbalance. Use for omelets, egg and cheese dishes, meats, game,
meatloaf, sauces and gravies.
Mixture used to season roast meat, poultry, and stir fry dishes.
Ingredients include anise, cinnamon, star anise, cloves, and ginger.
Member of the same group of plants as the onion. Robust flavoring,
available as garlic powder, garlic salt, garlic chips, garlic seasoning
powder, and garlic juice, in a huge variety of dishes.
Ginger is a fresh, pungent root sold fresh, dried or ground. It is used
as a confection or condiment. It may be found crystallized or candied,
ground or as a syrup.
From juniper, an evergreen shrub. Add to marinades and sauces for game
Produced from the same fruit of the nutmeg tree.
Pungent, aromatic herb used dried or fresh to season meats, particularly
lamb, poultry, seafood, vegetable and eggs.
A blend of seasonings designed to enhance the natural flavor of most
foods without introducing flavor overtones of its own. A delicate
seasoning long a favorite in oriental cooking. Intended for seasoning
vegetables and mild-flavored meats; also has an affinity for dishes with
acid ingredients, such as tomatoes and wine.
The most common commercial types of mint are spearmint and peppermint.
Refreshing, sweet herbs used fresh or dry to flavor lamb, poultry,
vegetables and fruits.
Mustard is available in three forms: whole seeds, powdered (referred to
as dried mustard), and prepared (which is made from powdered or coarsely
ground mustard seed mixed with liquid such as vinegar or wine).
Popular baking spice that is the hard pit of the fruit of the nutmeg
tree. May be bought already ground or for fresher flavor, whole.
Aromatic, pungent and spicy Mediterranean herb. Use fresh or dried for
all types of savory dishes. Especially popular with tomatoes and other
The ground dried pod of a variety of capsicum. Paprika is more than a
garnish. It is a seasoning that is a food enhancer for many dishes,
including casseroles, baked potatoes, appetizers, rarebit, chicken, veal
and salad dressings.
A low growing member of the celery family. Available in two varieties:
the curly leaf type, and the flat leaf, or Italian, type. Best when used
fresh but can be used dry.
Small, ivory-colored seeds extracted from the cones of the species of
pine tree, with a rich, slightly resinous flavor.
Used for fruit salads and salad dressings, sprinkled over yeast breads
or rolls before baking, use in cottage cheese, cream cheese, scrambled
eggs, pie crust, cheese sticks, fruit compotes, and noodles.
A blend of cinnamon, ginger, allspice, nutmeg, and cloves in proper
proportions. Used for pumpkin pie, gingerbread, cookies, fruits, squash,
sweet potatoes, applesauce, and other apple dishes.
A perennial of the mint family. Use with partridge, duck, poultry, lamb,
veal, seafood and vegetables. A strong, aromatic flavor.
Orange yellow in color, this spice is used to flavor or color foods. Use
in soup, chicken, rice and fancy bread.
Pungent herb used either fresh or dried that goes particularly well with
fresh or cured pork, lamb, veal, poultry or vegetables.
The dried brownish-green leaves of a plant of the mint family; has an
aromatic piquant flavor. Blends well with other herbs. May be used alone
or in combination with other herbs in stuffings for meat, fish or
poultry; egg dishes; sauces; soups; meatloaf and hamburgers; stews;
beans; cabbage; peas; and tomato juice.
Versatile annual with sweet, nutty flavor used in appetizers, breads,
meats and vegetables.
Small member of the onion family with brown skin, white-to-purple flesh,
and a flavor resembling a cross between sweet onion and garlic.
Asian seasoning and condiment usually made from soybeans, wheat or other
grain, salt and water. Chinese brands tend to be saltier than Japanese.
Tabasco is a liquid pepper seasoning. It is hot, so use judiciously; a
few drops go a long way.
Fragrant, distinctively sweet herb used fresh or dried as a seasoning
for vegetables, salads, chicken, light meats, seafood and eggs.
Fragrant, clean-tasting, small leafed herb, popular fresh or dried as a
seasoning for poultry, light meats, seafood or vegetables.
Turmeric is the root of a plant belonging to the ginger family. Turmeric
is somewhat medicinal in aroma and should be used with restraint. Used
primarily in pickling.
Traditional English seasoning or condiment; an intensely flavorful,
savory and aromatic blend of many ingredients, including molasses, soy
sauce, garlic, onion and anchovies. Popular as a marinade ingredient or
table sauce for foods, especially red meats.
The thin brightly colored outermost layer of a citrus fruit's peel.