Herbs, spices and seasoning

ALLSPICE

-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. -Whole: look like large, rough, brown peppercorns -Ground: Tastes like a blend of cinnamon, cloves and nutmeg -Suggested uses: Fruits, quick breads and spice cookies

CUMIN

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.

FINES HERBES

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.

PUMPKIN PIE SPICE

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.

PARSLEY

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.

OREGANO

Aromatic, pungent and spicy Mediterranean herb. Use fresh or dried for all types of savory dishes. Especially popular with tomatoes and other vegetables.

SOY SAUCE

Asian seasoning and condiment usually made from soybeans, wheat or other grain, salt and water. Chinese brands tend to be saltier than Japanese.

JUNIPER BERRIES

From juniper, an evergreen shrub. Add to marinades and sauces for game and lamb.

CURRY POWDER

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.

GINGER

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.

CILANTRO

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.

ANISE

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.Egg-shaped seeds of a Mediterranean plant with a licorice-like flavor and aroma Suggested uses: Pastries and breads

CARAWAY

Has a spicy smell and aromatic taste. Use in cakes, breads, soups, cheese and sauerkraut.

GARLIC

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.

CHIVES

Mild, sweet herb with a flavor reminiscent of the onion, to which it is related.

FIVE SPICE POWDER

Mixture used to season roast meat, poultry, and stir fry dishes. Ingredients include anise, cinnamon, star anise, cloves, and ginger.

MUSTARD

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).

Cardamom

One of the most expensive spices, it is the seed from the fruit of an herb in the ginger family. It is highly aromatic and has a lemony flavor with notes of camphor. It is used in both sweet and savory dishes. Suggested uses: Sweet dough, cookies and pastries, curries, yogurt. Sweet spice native to India from the ginger family. Used for coffee cake, sweet breads, fruit salad dressings, cookies, cakes, pickling spice.

SAFFRON

Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy bread.

NUTMEG

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.

CINNAMON

Popular sweet spice for flavoring baked goods. The aromatic bark of types of laurel trees, it is sold as sticks or ground.

MACE

Produced from the same fruit of the nutmeg tree.

SAGE

Pungent herb used either fresh or dried that goes particularly well with fresh or cured pork, lamb, veal, poultry or vegetables.

MARJORAM

Pungent, aromatic herb used dried or fresh to season meats, particularly lamb, poultry, seafood, vegetable and eggs.

CLOVES

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.

Ginger

Root of a tropical plant; used fresh or dried in sweet and savory cooking Suggested uses: Fresh root: infused in syrups, ice cream and custard, candies Ground: Cakes, cookies, muffins, gingerbread, fish, poultry, curries. 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.

SAVORY

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.

Celery seeds

Tiny, seed-like fruit with a strong celery flavor. It is available whole, ground, or mixed with salt. Suggested uses: Whole: sauces, salads, coleslaw, and pickling. Ground: soups, stew, and salad dressing.

WORCESTERSHIRE SAUCE

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.

TURMERIC

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.

Saffron

A yellow spice derived from the crocus plant. Has a sweet scent, but a bitter taste. Most expensive spice in the world. This spice can also be used to give foods a distinct yellow color. Available in whole threads or ground. Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy bread.

TABASCO

Tabasco is a liquid pepper seasoning. It is hot, so use judiciously; a few drops go a long way.

ROSEMARY

A perennial of the mint family. Use with partridge, duck, poultry, lamb, veal, seafood and vegetables. A strong, aromatic flavor.

BAY LEAVES

A pungent flavor, use whole leaf but remove before serving. Good in vegetable dishes, fish and seafood, stews and pickles.

Cinnamon

Bark of a small evergreen grown in the Far East. Has a warm spicy aroma and flavor. It is available in sticks or ground. Suggested uses: Whole: Infused in syrups and poaching liquid Ground: Pies, pastries, breads and ice cream, meat stuffing, curries. Popular sweet spice for flavoring baked goods. The aromatic bark of types of laurel trees, it is sold as sticks or ground.

Peppercorns

Berries of the vine plant native to tropical Asia - they come in black and white forms. Green and pink varieties are berries of a South American tree. The pink variety has a floral aroma and flavor which makes them an intriguing contemporary pastry ingredient.

Mace

Bright red lacy coating surrounding the the nutmeg seed. It retains its flavor longer than other ground spices. Suggested uses: Spice breads and cookies. Produced from the same fruit of the nutmeg tree

CAPERS

Capers are the small buds of a shrub grown in the Mediterranean. They are pickled in vinegar or dried and salted.

CHERVIL

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.

Fennel seeds

Comes from a tall, hardy plant in the parsley family. Widely used in cooking and pickling. Have a mild, anise-like flavor. Suggested uses: Whole: breads, crackers, sausage, tomato sauce, marinades, fish and shellfish

Caraway

Crescent-shaped brown seeds and is known as the world's oldest spice. It is said to have preservative qualities extending the shelf life of breads made with it. Suggested uses: flavor rye bread, alcoholic beverages, and cheese. Has a spicy smell and aromatic taste. Use in cakes, breads, soups, cheese and sauerkraut

FENNEL

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.

Paprika

Derived from dried, ripe, red sweet peppers. Its flavor is sweet. The Hungarian version can be semi- to very hot. Smoked versions are available. It is available fresh, dried, whole, canned, diced, or ground. Suggested uses: soups, stews, sauces, salad dressings, and tomato dishes. Accent: fish and shellfish dishes. 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.

Cayenne

Derived from hot red peppers that are ground into powder. It is dried, then ground. Suggested uses: soups, sauces, and salads.

Chili powder

Dried, ground blend of cumin, garlic, onion and chile peppers. Suggested uses: chili, egg dishes, and meat dishes.

DILL

Fine, feathery leaves with a sweet aromatic flavor sold fresh or dry.

THYME

Fragrant, clean-tasting, small leafed herb, popular fresh or dried as a seasoning for poultry, light meats, seafood or vegetables.

TARRAGON

Fragrant, distinctively sweet herb used fresh or dried as a seasoning for vegetables, salads, chicken, light meats, seafood and eggs.

Cumin

Seeds are the dried, ripened fruit of an herb in the parsley family. Available whole or ground. It is what gives chili and taco seasoning its flavor. Suggested uses: chicken, fish, curries, couscous, sausages, and hard cheeses. 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.

Coriander

Seeds from the cilantro plant; they have a distinctive sweet, spicy flavor and strong aroma. Suggested uses: Sweet dough and cookie 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.

Nutmeg

Seeds that come from the yellow plum like fruit of a large tropical evergreen. Flavor and aroma are strong and sweet. Suggested uses: Pastries, sweets, custards, soups, sauces, chicken, potatoes. 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.

SHALLOT

Small member of the onion family with brown skin, white-to-purple flesh, and a flavor resembling a cross between sweet onion and garlic.

CORIANDER

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.

Dill seeds

Small, dark seed of the dill plant. They have a sharp taste and distinct odor. They have a slightly sharp taste and distinct odor. Suggested uses: soups, salads, sauerkraut, fish

PINE NUTS

Small, ivory-colored seeds extracted from the cones of the species of pine tree, with a rich, slightly resinous flavor.

Mustard seed

Small, round, smooth seeds of the watercress family. They have a tangy flavor. Available whole, ground, or as a condiment. Suggested uses: salads, salad dressings, and sauces, meats, fish, cheese, and eggs.

CARDAMON

Sweet spice native to India from the ginger family. Used for coffee cake, sweet breads, fruit salad dressings, cookies, cakes, pickling spice.

BASIL

Sweet, warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.

PAPRIKA

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.

MINT

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.

ZEST

The thin brightly colored outermost layer of a citrus fruit's peel.

Cloves

Unopened buds of evergreen trees that flourish in muggy tropical regions. When dried, they have hard, sharp prongs that can be used to push them into other foods. They are extremely pungent; can be purchased ground or whole. Suggested uses: poaching liquids for fruit, spice breads and muffins. 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.

POPPYSEED

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.

SESAME SEEDS

Versatile annual with sweet, nutty flavor used in appetizers, breads, meats and vegetables.

CAYENNE PEPPER

Very hot ground spice derived from dried cayenne chili pepper.