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