Allspice
This spice can be found in whole or ground form and it's flavor and aroma are like a combination of cinnamon, cloves and nutmeg with peppery overtones. Use this spices with ham, sweet potatoes, winter squash, sweet pickles and in relishes, cakes and cookies.
Anise Seed
This spice has a distinct licorice flavor that resembles the flavor of fennel; it is also reminiscent of tarragon. Use it in cookies, cakes, fruit cups and compotes. It is also an excellent spice for chicken, duck and veal dishes.
Basil
This herb can be found fresh or dried. It has a sweet, slightly clovelike flavor and a heady aroma. Use this herb with poultry, omelets, tomato-based soups,sauces and pasta dishes, artichokes, eggplant, spinach, fresh tomatoes, zucchini and in salad dressings.
Bay Leaves
This spice can be found fresh or dried and and has a unique evergreen fragrance and sweet flavor. It can be used in meat loaf, stews and soups. Always remove Bay leaf from dish before serving.
Caraway Seed
This spice has a strong, slightly peppery flavor with an aniselike quality. Use in rye bread and other baked goods and in cheeses. Sprinkle over pork and sauerkraut dishes, soups, meats and stews.
Cardamom
This spice can be found whole or ground, and has a strong flavor and aroma. (use sparingly) It gives a delightful gingery flavor to baked goods, exspecialy apple and pumpkin pie. An important spice in an authentic Indian curry.
Celery Seed
This herb can be found whole, ground or as a salt, which is a mixture of ground celery seed and table salt. Use with fish and in soups, tomato juice, oyster stew, clam juice, potato salad, salad dressings, egg dishes, sauerkraut, canape mixtures and croquettes.
Chervil
This herb can be found fresh and dried and has an aroma reminiscent of tarragon and a slightly aniselike flavor. It gives a fine aroma to numerous dishes, from appetizers to salads. Often included in commercial spice blends.
Chili Powder
A hot and peppery blend of herbs and spices of Mexican origin. It can be used in dips, Mexican-style meat or poulty dishes, chili, deviled eggs, barbecue sauce, beans or with corn or rice.
Chives
This herb can be found fresh, dried or freeze-dried and has a mild, sweet, onionlike flavor. Use this herb with salmon, mild white fish, scrambled eggs, cheese, chilled soups, salads and salad dressings. And of course, with baked potatoes.
Cilantro( or Coriander)
This herb can be found fresh, dried or ground and the fresh leaves have a fetid aroma but a pleasant lemony flavor. Use this herb fresh with Mexican and Chinese dishes, pork, duck and corn. Use dried or ground with curries and Middle Eastern dishes.
Cinnamon
This spice can be found in whole sticks, or ground and has a robust, spicy flavor. Use this spice with sweet potatoes, winter squash, fruit compote, custards or in cakes, pies and cookies.
Cloves
This spice can be found whole or ground and has a strong spicy-sweet flavor. Use it with ham, pickles, or in barbecue or spaghetti sauces, relishes, cakes or cookies.
Curry Powder
A blend of many spices and ranges from mild to hot and spicy. Use this spice blend in dips and salads (chicken, egg, rice & tuna). or with beef, lamb, chicken, and shrimp. Many Indian and Southeast Asian dishes call for this spice.
Cumin
This spice can be found whole or ground and has a slightly bitter, spicy flavor and aroma. It is used in Indian, Near Eastern and Latin-American dishes. Add to pork and sauerkraut for authentic German cooking. Use in guacamole, bean soup, chili, curry dishes and vinaigrette salad dressing.
Dill Weed
This herb can be found fresh or dried and has a delicate slightly bitter flavor. Use with dips, salmon, omelets, beets, cabbage, thin-skinned potatoes, and salads.(cucumber, potato and shrimp)
Fennel
This herb has a delicate licorice flavor and aroma. The seeds add an intriguing flavor to Italian sausage, breads, rools and apple pies. Use leaves and seeds in seafood, pork and poulty dishes. It is also good in beef stew and bouillabaisse. Garlic Powder
Made from pur garlic that has been dehydrated, garlic powder releases its flavor instantly and is excellent in all tomato-based sauces, in vegetable soups and creamy Italian dressing. It can also be used with roast lamb or chicken.
Ginger
This root can be found fresh or dried (whole or ground) and has a hot spicy-sweet flavor. Use fresh with chicken, mild-flavored white fish or Oriental dishes. Use ground with pot roast, glazed carrots, winter squash, breads, cakes and cookies.
Mace
This spice can be found whole or ground and has a nutmeglike flavor and aroma but is more intense and not as sweet. Infuse whole blades in milk for white sauces. Use ground mace in pound cake, cherry pie and fish sauces. Use in place of nutmeg wherever the lighter color of mace is an asset.
Marjoram
This herb can be found fresh or dried and has a delicate sagelike flavor with mint overtones. Use with beef, veal, poultry, omelets, souffles, and tomato-based soups and sauces. Use fresh with vegetable soup, eggplant, summer squash and in salad dressings.
Mint
This herb can be found fresh or dried and has a sweet, fresh, cool, fruity flavor and aroma. Use with lamb, veal, fruit salads, carrots, peas, spinach, candies, jellies and iced beverages.
Mustard
This spice can be found whole (seeds) or powdered. and has a sharp, hot, pungent flavor. Use powdered mustard to enhance meats, fish, fowl, sauces, salad dressings, cheese and egg dishes. Use the tiny whole seed in pickling, with boiled beets and as a garnish on salads; excellent when boiled with cabbage or sauerkraut.
Nutmeg
This spice can be found whole or ground and has a spicy, peppery, macelike flavor and aroma, only sweeter and more delicate. Use with ground beef, souffles, cream-based pasta dishes, white sause, and spinach. Use in custards, cakes and cookies.
Oregano
This herb can be found fresh or dried (whole or ground) and has a spicy, evergreen, sweet flavor with thymelike overtones. Use on grilled beef, lamb or pork. In stews, poultry stuffing, vegetable soup, tomato-based soups, sauces and pasta dishes. It is also nice on bell peppers and in salad dressings.
Paprika
This spice can be found in ground form and has a woodsy, faintly sweet flavor. Use to garnish veal, chicken, fish, stews, cream soups, white sauces, potato or vegetables. It can also be used in salad dressings.
Parsley
This herb can be found fresh or dried and has a refreshing, slightly sweet, peppery flavor. Use it to garnish all meat, poultry, fish, soups, stews, omelets, scrambled eggs, pasta dishes, fresh vegetables, salads (coleslaw, pasta, and potato) and in salad dressings.
Pepper (black and white)
These spices can be found either whole or ground and both types have a spicy, hot flavor, but the white pepper's heat comes through as an aftertaste in the throat, not felt immediately in the mouth. Use white pepper in light-colored foods; ideal for these foods because dark specks of black pepper might be unattractive. Add black pepper to most dishes, including some desserts, such as spice cookies and cakes, strawberries and poached pears. Use black pepper as a seasoning corrector just before serving a dish.
Poppy Seed
This spice has a sweet, nutty flavor. Use whole as a topping for roles, breads, cakes, cookies and pastries. Crush and mix with sweetening as a filling for a variety of pastries. Mix with butter and use over noodles, rice, broiled fish and vegetables such as green beans, boiled onions and new potatoes.
Red Pepper
This spice can be found ground or crushed. Use this very hot spice with discretion. Ground red pepper, also know as Cayenne Pepper, is indispensable for flavoring meats and sauces. Use with restraint to add interest to eggs, fish and vegetables. Use crushed red pepper in spaghetti sauces, pizza and other Italian and Mexican dishes.
Rosemary
This herb can be found fresh or dried (whole or ground) and has a piney aroma and a refreshing flavor. Use this potent herb with restraint for best effect. An excellet spice for with chicken, lamb, broccoli, peas, and potatoes. It is also good in meat marinades and vegetable soups.
Saffron
This spice has a strong bittersweet, spicy flavor and aroma; gives a distinctive yellow color to foods. Use sparingly; a little saffron goes a long way. Add saffron steeped in hot water to fancy rolls and biscuits to impart a rich golden color as well as an exotic aroma. Use to season paella and arroz con pollo, a great Spanish dish. Saffron, the world's most expensive spice, is particularly good in rice dishes. (Add a pinch of saffron to the boiling water before putting in the rice.)
Sage
This herb can be found fresh or dried (whole, crushed or ground) and has a pungent aroma and a woodsy flavor. Use it with veal, sausage, poultry, mild-flavored white fish. It is also tasty in poultry stuffings, and with lima beans, mushrooms and onions.
Savory
This herb can be found fresh, dried and ground and has a delicate sagelike flavor. Winter savory has a stronger flavor than summer savory. Add to beans, meats, meat dressings, chicken, soups, salads and sauces. Try a pinch of savory in scrambled eggs and omelets.
Sesame Seed
This spice has a slighty nutlike flavor when toasted. Use on rolls, breads and buns. Toast sesame seed before using if they will not be exposed to the direct heat of the oven. Use sesame seeds as you would finely chopped almonds.
Tarragon
This herb can be found fresh or dried and has a slightly bitter, mild licorice flavor. Use it with veal, lamb, chicken, and mild-flavored white fish, crab, shrimp, and eggs. Use it in souffles, soups, bearnaise sauces, salad dressings and with asparagus, mushrooms.
Thyme
This herb can be found fresh or dried (whole or ground) and has a bright, spicy, clovelike flavor. The lemon variety has a delicate spicy lemon flavor. Use it with beef, pork, poultry, mild-flavored white fish, vegetable soups, tomato-based soups and sauces, carrots, green beans, mushrooms and in salad dressings.
Turmeric
This spice has a woodsy aroma and an exotic flavor. Use with poultry and in seafood and egg dishes, chowchow and corn relish or with rice, creamed potatoes and macaroni. Add a little to mayonnaise for seafood salads or to melted butter for corn on the cob. Like curry powder, turmeric is best used after it has been cooked in butter or oil (or in a pickling mixture) to avoid an unpleasant raw flavor.
