Herbs and Spices
Cumin
- Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
Basil
A herb that has a very aromatic flavor that comes in many varieties (thai, sweet, Genovese, and lemon) Main ingredient in pesto, we grow it in the classroom.
Cardamon
An aromatic, warm spice that is used in both baked goods and Indian cooking. A key ingredient in Chai tea
Saffron
An expensive spice that adds a bright yellow color to foods that it comes into contact with. It has a distinct floral flavor, most commonly tasted as an ingredient in root beer.
Sage
An herb that is greenish-gray in color with soft leaves. Can be used fresh or dried. Pairs well with poultry, sausage stuffing and vegetables
Tarragon
An herb with a strong anise flavor. Often eaten raw as an ingredients in salads, sauces, meat, fish and vegetables. Widely used in French cuisine
Dill
Green, feathery herb that is used i pickling, as well as with fish and potatoes
oregano
Herb that can be used fresh or dried, with a robust and lemony flavor. Used in Mediterranean dishes
Chives
Herb with a strong onion flavor, often used as a garnish
Curry Powder
Indian spice mixture that is composed of turmeric, coriander, cumin, fenugreek and pepper- but can vary depending on the region.
Tumeric
Mild flavored spices, often used for its yellow color
Parsley
Popular herb that comes in flat leaf or curly varieties. Light, distinctly fresh flavor
Thyme
Pungent, woodsy flavored with tiny spear-shaped sprigged green leaves. A common seasoning herb in soups, sauces, and braises
Herbes de provence
Savory, Frensh herb mixture of rosemary, marjoram, and thyme. Sometimes lavender may be included. Used with chicken, fish or vegetables
Ginger
strong spice that is dried and ground from a root, or that can be used fresh. Found in recipes from ginger bread to tagine. Can help with nausea and digestive issues
Black peppercorns
this essential spice is the "pair" to salt. It can be bough "pre" ground or in whole peppercorns. Pungent with mild heat
Cilantro
this herb is a key ingredient in pico de gallo and some salsa. It is often used in Mexican or Asian foods. For some, their taste buds and genetic make this herb taste like soap.
Paprika
this spice is known for its red color It is often used for stews and spice mixtures
Cinnamon
A very common spice used most commonly for baking in America and in savory dishes in other parts of the world. This spice can come in whole sticks or ground. Found in dishes such as curry, apple pie, chili and snicker-doodles
Cayenne Pepper
A spice made from dried, ground red chili pepper
nutmeg
A sweet, yet strong spice that is the seed of a tropical fruit that is brown and about an inch long.
Cloves
Brown, dried, unopened flower buds from evergreen trees. This spices has a sweet yet peppery flavor that is often used for pickling, curries and spice blends
bay leaves
Dried leaf that adds a subtle, woodsy background flavor to soups, sauces and stews. It is used in many different world cuisines.
Rosemary
This herb comes from mediterranean shrub that is found in many world cuisines, it has a strong pine taste, leaves are stripped fro the stem and added to the dishes
Mint
Versatile herb that can be used in everything from lamb, peas, potatoes, to dessert
Za'atar
a Middle Eastern spice blend made from the dried herbs, dried sumac, as well as other spices; versatile and used in many dishes
Allspice
a potent spice that tastes similar to cloves, nutmeg and cinnamon. Used in spice mixes (pumpkin pie spice), baked goods and meat. Looks very similar to reddish-brown peppercorns
Marjoram
floral and woodsy herb that is used in sauces, dressing and marinades