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Herbs & Spices




Source of Recipe


Internet


Recipe Introduction


What to use and when to use.
Allspice: Whole or ground; flavor and aroma like a combination of cinnamon, cloves, and nutmeg. Use whole spice in fish-poaching stocks and meat marinades, pickling liquid, syrups for fruit. Use ground spice in cakes, cookies, poultry dishes, pilafs.



Basil: Fresh or dried leaves; spicy-sweet flavor, heady aroma. Use in Mediterranean-style cookery, with poultry; in omelets, salad dressings, tomato based soups and sauces; with artichokes, eggplant, spinach, fresh tomatoes, zucchini.



Bay leaves: Fresh or dried leaves; pungent, very aromatic flavor. Use in fish soups, fish-poaching liquid, sauces, stews, terrines, cooked bean dishes.



Caraway Seeds: Whole seeds; clean, slightly sweet taste, faint licorice aroma. Use in cole slaw, rye bread, goulash, pork, sausage, sauerkraut; with carrots, cabbage, potatoes.



Cardamom: Whole or ground; sweet, flowery flavor, pungent aroma. Use in Indian, Southeast Asian curries; Scandinavian pastries, cookies, cakes.



Cilantro (coriander): Fresh or dried leaves; dried whole seeds; ground. Very pungent, aromatic, peppery flavor when fresh; sweet, faint lemon flavor when dried. Use fresh leaves with pork, chicken; in Mexican and Asian dishes. Use ground in curries Middle Eastern dishes.



Cinnamon: Whole sticks or ground; sweet, spicy flavor. Use in fruit compote, custard, cakes, pies, cookies, Middle Eastern poultry and meat dishes, curries.



Cloves: Whole or ground; strong, spicy-sweet flavor. Use in spicy meat, fish, poultry dishes; relishes and chutneys, pickles, cookies, cakes.



Cumin: Whole seeds or ground, warm, slightly bitter flavor. Use in spicy, robust chicken, meat, fish dishes; in soups, curries, cheese and yogurt dishes.



Curry powder: A blend of many spices, ranges from mild to hot. Use in dips, puréed soups, rice dishes; with beef, lamb, chicken, shrimp, eggs; with eggplant, broccoli.



Dill weed: Fresh or dried; tart but delicate flavor. Use in dips, salads (cucumber, potato, shrimp), omelets; with salmon, shrimp with green beans, beets, broccoli, cabbage, thin-skinned potatoes; in Scandinavian dishes.



Ginger: Fresh root or ground; pungent aroma, clean, hot taste. Use fresh in curries, other Indian, Asian dishes; ground in stews, baked goods.



Ground red pepper (cayenne): Ground, fiery-hot chile flavor. Use sparingly in soups, stews, sauces, dips.



Marjoram: Fresh or dried (whole or ground) leaves; sweet, mild flavor. Use with lamb, beef, veal, poultry, liver; in salad dressings, tomato-based soups and sauces; with cooked beans, eggplant, summer squash.



Mint: Fresh or dried leaves; sweet, refreshing flavor. Use with lamb, veal; in Asian curries, fruit salads, chutneys, candies, jellies, iced beverages; with carrots, peas.



Nutmeg: Whole or ground; sweet, aromatic flavor. Use with ground beef, veal, chicken; in white sauce, cream based sauces for pasta, custard, cakes, cookies; with spinach.



Oregano: Fresh or dried (whole or ground) leaves; strong and aromatic. Use with grilled beef, lamb; in pork stews, poultry stuffing, vegetables soups, tomato-based soups and sauces.



Paprika: Ground, mild, faintly sweet flavor. Use with veal, chicken, fish; in stews, cream soups, white sauce, potato or vegetable gratins, salad dressings.



Poppy seeds: Whole seeds; rich, nutty flavor. Use with noodles; in breads, rolls, cookies, cakes, pastries.



Rosemary: Fresh or dried (whole or ground) leaves; bold flavor and aroma. Use with chicken, duck, pork, lamb; in meat marinades and vegetable soups; with broccoli, peas, potatoes.



Saffron: Whole threads or ground; earthy, pleasantly bitter flavor. Use sparingly with poultry, fish, shellfish; rice dishes, sweet buns, breads.



Sesame seeds: Whole seeds; rich nutlike flavor. Use toasted seeds with beef, fish, poultry; in breads, rolls, pastries, candies.



Tarragon: Fresh or dried (whole or ground) leaves; strong flavor, spicy aroma. Use with veal, lamb, chicken, mild flavored white fish, crab, shrimp, eggs; in soufflés, soup; with asparagus, mushrooms; in salad dressings and sauces.



Thyme: Fresh or dried (whole or ground) leaves; strong flavor, spicy aroma. Use with beef, pork, poultry, mild flavored white fish; in vegetable soups, tomato-based soups and sauces, salad dressings; with green beans, carrots.



Turmeric: Ground; bittersweet flavor; brilliant yellow color (ingredient in curry powder). Use sparingly in Indian, African, Southeast Asian cookery; in curries, vegetables and rice dishes.