spices

curry powder

- mixture of multiple spices in varying from great flavor to hotness -used in curried dishes, eggs, vegetables, fish, soups, rice -south asian cuisine - similar to Tamil sambar powder - made of coriander, turmeric, cumin, ginger, cloves, cinnamon, black pepper, and red pepper

Dried Parsley

- most widely used herb -used universally in almost all food to season

Fennel Seed

-Italian sausage, tomato sauce, fish -slightly sweet and has a definite licorice-like taste -similar to anise

Ground Cayenne Pepper

-Looks like paprika but is extremely hot -used in small amounts in many sauces, soups, meat, fish, egg and cheese dishes, chili and curry -used in asian, sichuan, korean style cooking

Worcestershire Sauce

-anchovy flavor - marinades, bean dishes, stir fries, pan sauces and seas food dishes - malt vinegar (from barley), spirit vinegar, molasses, sugar, salt - added to chili con carne, beef stew, hamburgers, and other beef dishes. - cloves, soy sauce, lemons, pickles and peppers.[8]

Ground Cinnamon

-aromatic bark of cassia tree -pastries, bread, desserts, cooked fruits, ham, sweet potatoes, hot beverages -preparation of chocolate in like mexico

Dried Basil

-aromatic leaf and member of mint family -TOMATO dishes, pesto, egg dishes, lamb chops, egg plants, peas, squash

ground ginger

-baked goods and desserts, fruits, curried dishes, braised meats - used fresh in chinese and other asian dishes

Chili Powder

-blend of spices including cumin, chili peppers, oregano and garlic -uses are in chili and other Mexican dishes, egg dishes, appetizers and ground meat

Ground White Pepper

-blends well in small quantities with other foods -very important as a seasoning in food services -very strong flavor; only use a little -often used in cream sauces (like Chinese and Thai foods) -also used in salads, light-colored sauces and mashed potatoes

White Sesame Seed

-bread and roll garnish -hamburger buns

Ground Clove

-dried flower buds of a tropical tree; pungent, sweet flavor -used in cakes pastries and fruits -intense flavor and smell -mainly used in baking

Poppy Seeds

-garnish for breads and rolls, buttered noodles, ground: in pastry fillings

Paprika

-ground form of dried, sweet red pepper and bell pepper, spanish variety is brighter in color, mild in flavor, Hungarian is darker and more pungent -Spanish use: used as garnish on like light colored foods -Hungarian- goulash, braised meats and poultry and sauces

Red Pepper Flakes

-hot with pungent and smoky flavor -flakes of dried and crushed red chili peppers and others as well (ancho, bell and cayenne, etc.) -pickling, chowders, spaghetti sauce, pizza sauce, soups and sausage, gumbos -italian cooking -pizza pepper -very common as well

Tabasco Sauce

-hot, spicy flavor -made of Tabasco peppers, vinegar and salt -used in small amounts; universal

Ground Cumin

-ingredient of curries and chili powders, sausages and meats, egg and cheese dishes and stews and soups -South Asian, Northern African and Latin American cuisines -bitter flavor and strong, warm aroma due to its abundant oil content -hotter to the taste -very intense nutty flavor, peppery and lemony

Dried Tarragon Leaves

-minty and licorice like -Bearnaise sauce, chicken, fish, salads and dressings and eggs

Bay leaves

-oblong leaves and pungent and bitter -very important in stocks, sauces, stews and braised meats -bouquet garni -herbal smell -turkish

Whole Cinnamon

-pastries, breads, desserts, hot beverages like tea -add to curries and more used in baking (spumoni) -also helps with medical and health reasons -curries, desserts and syrups and stirrers for drinks -flavor is fresher

Dried Oregano

-pizza herb -italian and mexican dishes, tomato products

pink peppercorns

-pungent, floral taste -limited uses in meat poultry and fish dishes -berry aspect -sauce garnish -used in peppercorn mixtures

Whole Black Pepper

-seasoning and flavoring stocks and sauces and sometimes red meats -widely used in Indian cuisine -better in freshness and quality -used in pepper mills -pickling spices for pickles and sauerbraten -used in crab and seafood boils -more pungent of all peppers -used in cheesecloth as well

Whole Caraway Seed

-similar to rye bread seasonings -used in rye breads, cabbages, sauerkraut, pork, cheese spreads, eastern European dishes

Light chili powder

-smoky aroma to chili, soups, and pasta dishes -not as hot -good for seasoning standard dishes such as Mexican cuisine, curries, eggs, or light BBQ sauces. -might add paprika to mix

dark chili powder

-stronger flavor -spices roasted a little longer, to give a slightly earthier and smoky flavor, making it better suited for hearty dishes such as soups, (texas style) chili, egg dishes and similar items.

Ground Nutmeg

-sweet, aromatic kernel -used in soups, cream sauces, chicken, veal, many vegetables (spanish mushrooms, squash, potatoes); desserts, custards, breads and pastries -like mace but slightly sweeter -originated from indonesia -used in eggnog -warm and spicy flavor

Dried Mustard

-use it as a spice rub for meats and fishes -vinaigrettes - flavor soups and sauces

Soy Sauce

-used in east and southeast Asian cooking -originated in china -salty and earthy flavor

Whole Cloves

-used in marinades, stocks, sauces, braised meats, ham and pickling -pungent and sweet and spicy -garnishes, to stud fruit, hams or onions and for decorating gingerbread and other cookies. -onion pique

celery seed

-used in salads, cole slaws, salad dressings and tomato products -strong flavor -pickles, soups, salads and meat dishes. -eggplant, eggs, fish, peas, potatoes, stuffings, tomatoes

Ground Black Pepper

-used in seasoning stocks and sauces and sometimes red meats -used in the dining room by the customer - one of the most popular spices

Mustard Seed

-very pungent but balanced flavor -cheese and egg dishes, pickling meats, sauces and gravies (also in indian cuisines like curry) -spicy and aromatic -easier to fry and pop in hot oil

Turmeric

-yellow root of ginger family, mild but distinctive peppery flavor -basic ingredient in curry powder and pastes, pickles, relishes, salads, eggs and rice -tastes a little bitter -also used to color to some dishes