Spices and Herbs

 

Spices and Herbs

Herbs are the leafy parts of plants.  They are most flavorful when used fresh. For distinct flavor, add herbs near the end of cooking, for blended flavors add earlier. Dried, powdered herbs flavor more quickly than fresh and/or whole herbs.

Any part of a plant that isn’t a leaf can be considered a spice.  Cloves are flower buds, cinnamon is bark, ginger is a root, peppercorns are berries, cumin is a fruit, cardamon is seeds and pods.  Spices are usually used in small amounts and are best used in their dried form.

ALLSPICE, Ground  (Spice)  A fragrant clove-like aroma, a strong aromatic, pungent, clove-like flavor, with a dark reddish-brown color.

USES:  Sweet potatoes, tomatoes, pies, cakes, preserves

ANISE SEED  (Herb)  A strong, licorice-like, camphoraceous flavor and aroma, with a light gray-green to yellow-brown color.

USES:   Cakes, cookies, chicken

BASIL, Sweet, Ground or crushed  (Herb)  An aromatic, sweet, anise-like odor, an aromatic, warm, pungent flavor, with a green to brown-green color.

USES:   Peas, spaghetti sauce, pizza, zucchini, green beans, meat pies, vegetable soups

BAY LEAVES, Whole  (Herb)  A delicate, aromatic odor, an aromatic, bitter flavor, with a yellow-green to brown-green color.

USES:   Salad dressings, soups, spaghetti sauce, fish, soups

CARAWAY SEEDS, Whole  (Herb)  A strong, aromatic odor, a bitter flavor, with a light to dark color.

USES:   Stews, soups, meats, bread

CARDAMON SEED, Ground  (Spice)  A pleasant, aromatic odor, a warm, slightly pungent odor, with a reddish-brown color.

USES:   Curry, baked goods

CELERY SEED, Whole  (Herb)  A characteristic celery odor and flavor, with a warm, slightly bitter aftertaste, with a light brown color.

USES:   Potato salad, fish, soups

CHIVES, Chopped   (Herb)  A fresh, mild onion odor and flavor, with a bright green color.

USES:   Cream sauces, salads, green vegetables, cheese dishes, baked potatoes

CINNAMON, Ground  (Spice)  A spicy, sweet odor and flavor, with a tan to reddish-brown color

USES:  Baked Goods

CLOVES, Ground and Whole  (Spice)  A strong, aromaticodor, a hot, pungent flavor, with a dark, reddish-brown color.

USES:   Baked goods, pork, ham, stews, gravies, vegetables, sweet potatoes

CORIANDER, Ground  (Herb)  A strong, distinctive, aromatic odor and flavor, with a yellow-brown color.

USES: Curry, baked goods, processed foods

DILL SEED, Whole  (Herb)  Similar to caraway in flavor. Dill “Seed”  is actually the flat, oval dark brown whole fruits of the herb

USES: Pickles, salads, sandwiches

FENNEL SEED, Whole  (Spice)   An, anise-flavored aromatic spice, brown or green in color when fresh, slowly turning dull gray as the seed ages

USES:   Bread, seafood, pork, poultry, sausage, apple pies

GINGER,  Ground   (Spice)  An aromatic odor, an aromatic, pungent flavor, with a tan to pale brown color.

USES:   Meat rubs, baked goods, stir fry

MACE, Ground  (Spice)  A fragrant, nutmeg-like, aromatic odor, an aromatic, bitter flavor, with a yellow-tan to reddish-tan color.

USES:   Baked goods, replacement for nutmeg when a lighter color is desired

MAJORAM, Sweet,  Ground or Whole  (Herb)  An aromatic, pleasant odor, with a light green to light gray-green color.

USES: Vegetables, processed foods, Italian seasonings, poultry

MINT  (Herb)  A strong, aromatic odor, a sweet taste, a cool after-taste, with a green to dark green color.

USES:  Candy, desserts, garnishes, fruits, vegetables

MUSTARD   (Spice)  A characteristic odor and flavor, with a yellow color.

USES:   Pickling, sauerkraut, meats,fish, salad dressings, egg dishes, sauces

NUTMEG, Ground or Whole  (Spice)  A strong, aromatic odor, a warm, slightly bitter flavor, with a yellow-brown color.   Whole nutmeg is gray-brown.

USES:  Baked goods, vegetables, sauces, spinach, processed meats, sweet potatoes

OREGANO,  Ground and Crushed   (Herb)  A strong, camphoraceous aroma, a pungent, slightly bitter flavor, with an olive to green-brown color.

USES:   Vegetables, chili powder, egg dishes, pizza, Italian seasoning, cheese dishes

PAPRIKA, Ground  (Spice)  A sweet, nonpungent or pungent flavor, with a bright orange to red color.

USES:   Processed meats, salad dressing, garnishes, prepared foods

PARSLEY, Whole Flakes  (Herb)  A pleasant, aromatic odor, a slightly minty herb flavor, with a dark green color.

USES:   Salad dressings, multiple cooked foods, sandwich spreads, garnishes

PEPPER,  Black, Ground or Whole  (Spice)  A characteristic, penetrating odor, a hot, biting, pungent flavor, with a light gray to speckled black-gray color.

USES:   Most meal types

PEPPER,  Red, Ground or Whole  (Spice)  A pungent aroma, a hot flavor, with red flakes and a yellow seed color.

USES:   Sauces and meats

PEPPER,  White, Ground or Whole  (Spice)  A characteristic, penetrating odor, a hot, biting, pungent flavor, with a cream-white color.

USES: Usually replaces black pepper for appearance

POPPY SEED,  Whole  (Spice)  An agreeable, nutty flavor, with a very dark blue or white color.

USES:   Green beans, baked goods topping, pasta topping, pastry filling

ROSEMARY,  Ground or Whole   (Herb)  A camphoraceous odor, a bitter flavor, with a brown-green color.

USES:  Citrus fruits, chicken dishes, vegetables

SAGE,  Ground  (Herb)  A strong, fragrant, aromatic odor, a slightly bitter flavor, with a green to grayish-green color.

USES:  Salad dressings, poultry seasoning, meats, poultry stuffing

SAVORY, Ground  (Herb)  An aromatic odor and flavor, with a brown-green color.

USES:   Sauces, poultry seasoning, meats, poultry stuffing

SESAME SEED,  Whole   (Spice)  A nut-like odor and flavor, with a cream-white color.

USES:   Baked goods

TARRAGON, Ground and Crushed  (Herb)  An aromatic odor, a bitter sweet herb flavor, with a bright green color.

USES:   Tartar sauce, salad dressing, egg salad, chicken

THYME,  Ground  (Herb)  A fragrant, aromatic odor, an aromatic, minty flavor,  with a brown-green color.

USES:   Poultry stuffing, seafood, buttered vegetable toppings

TUMERIC,  Ground  (Herb)  An aromatic, peppery odor, an aromatic, bitter flavor, with a yellow to orange-yellow color.

USES:  Curry powder, chicken, seafood, salad dressing, prepared mustard, rice, mashed potatoes, over macaroni

 

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