Herb And Spice Guide
Source of Recipe
*
List of Ingredients
Anise: Seed Whole and Ground
Color-brown with tan stripes
Flavor-delightful sweet licorice aroma and taste
Coffee cake, sweet breads, rolls, cookies; fruit compote, stewed apples, preserved fruits, all fruit pie fillings; licorice candies, sweet pickles; beef and veal stew; cottage cheese.
Basil: Herb
Available as dried crushed leaves and stems.
Color-light green
Flavor-pleasant, mild, sweet, distinctive
All tomato dishes, peas, squash, string beans, potatoes, spinach; French and Russian dressing or sprinkle over salads; bean soup, pea soup, beef soup, Manhattan clam chowder; broiled lamb chops, venison, beef, lamb and veal stews, veal roasts; shrimp, shrimp Creole, boiled and steamed lobster; spaghetti sauce; scrambled eggs; soufflés.
Bay Leaves: Herb
Available as dried whole leaves.
Color-light green
Flavor-very mild, sweet, distinctive
Pickled beets, beets, boiled carrots, boiled artichokes, boiled potatoes vegetable soup, fish chowders; lamb, beef, veal, venison, poultry, fish stews; boiled or steamed shrimp and lobster; chicken casserole, boiled chicken; pickled meats; brine for smoked meats; pot roast; boiled pork; meat gravies; marinades.
Cinnamon: Spice
Whole
Color-light brown
Flavor-distinctive, sweet, spicy
Ground
Color-light brown
Flavor-similar to above, sweeter and slightly stronger
Buns, coffee cake, muffins, spice cake, molasses cookies, butter cookies, cinnamon toast; custards, tapioca, chocolate pudding, rice pudding; fruit pies, broiled grapefruit, apples in any form, stewed fruits, pickled fruits; heated spiced beverages, hot cocoa and chocolate drinks; sweet gherkins; sweet potatoes, pumpkin, squash.
Cloves: Spice
Whole
Color-dark brown
Flavor-distinctive, spicy, sweet, penetrating
Ground
Color-rich brown
Flavor-sharp, spicy, pungent
Ham, boiled tongue, pork roast; pickled fruits; preserved fruits; stewed fruits; apple, mince and pumpkin pies; beets, baked beans, candied sweet potatoes, squash; hot spiced wines, hot tea; spice cake; sweet gherkins; rice pudding, chocolate pudding, tapioca; bean soup, beef soup, cream of pea soup, cream of tomato soup.
Crushed Red Pepper: Spice
Color-bright red to orange
Flavor-hot
Pizzas; sausages; Italian specialties; wherever heat and spot color are desired.
Garlic Powder: Vegetable Seasoning
Color-white
Flavor-garlic (product is result of dehydrating and grinding garlic). Contains no salt. Granulated garlic is similar product but more coarsely ground.
Wherever garlic is used.
Garlic Salt: Vegetable Seasoning
Color-white
Flavor-similar to garlic powder but much milder because of addiction of salt
Wherever slight garlic flavor is desired.
Mint: Herb
Whole
Color-green
Flavor-distinctive, sweet aroma
Flaked
Color-green
Flavor-same as above
Jelly, ice cream, custard, fruit salad, fruit compote; frostings; split pea soup; lamb and veal roast sauces; cottage cheese salad; white potatoes, cabbage, carrots, celery, snap beans; tea; mint sauce.
Nutmeg: Spice
Ground
Color-copper
Flavor-distinctive, exotic, sweet
Doughnuts; eggnog, custards, puddings; whipped cream, ice cream; fried bananas, stewed fruits; spice cake, coffee cake, cookies, pumpkin pie; steamed and glazed carrots, cabbage, spinach, snap beans, squash, onions, sweet potatoes; meat loaf.
Onion Powder: Vegetable Seasoning
Color-white
Flavor-onion (product is result of dehydrating and grinding onion.) Contains no salt. Granulated onion is similar product but more coarsely ground.
Wherever onion flavor is desired.
Onion Salt: Vegetable Seasoning
Color-cream
Flavor-similar to onion powder but much milder because of addition of salt
Wherever slight onion flavor is desired.
Oregano: Herb
Whole
Color-green
Flavor-distinctive, strong
Ground
Color-olive green
Flavor-same as above
Pizza pie, spaghetti sauce, meat sauce; Swiss steak, beef stew, broiled and roast lamb, pork and veal, poultry; gravies; stuffed fish; cheese spreads; beef soup, bean soup, tomato soup; butter sauce for shell fish; cream and tomato sauces; vegetable juice cocktail; onions, peas, white potatoes, spinach, string beans.
Paprika: Spice
Ground
Color-red
Flavor-distinctive, very mild
Poultry, ham, goulash, fish, shellfish; salad dressings; vegetables; gravies; cheese, Welsh rabbit; canapés; deviled eggs; stuffed celery, cream soups, chicken soup, chowders.
Parsley Flakes: Herb
Color-green
Flavor-distinctive, mild
Soups; salads; coleslaw; meat, stews, fish, poultry; sauces; all vegetables; omelets; potatoes.
Black Pepper: Spice
Whole
Color-dark brown
Flavor-distinctive, pleasant spicy bouquet with palate-tingling flavor and enduring after-taste.
Ground
Color-varies from cream to black
Flavor-same as above
Almost all foods, except those with sweet flavors. If you are preparing a non-sweet dish that "needs something" try a little pepper first. It is used universally to add sparkle to foods, including: Pickles; soups; poultry, meats; fish; shellfish, game; sauces, gravies, marinades; salads; eggs; cheese spreads; vegetables; spiced vinegar.
Rosemary: Herb
Whole
Color-green (looks like a pine needle)
Flavor-distinctive, delicate, sweetish
Roast and broiled lamb, beef, pork, veal, game, poultry; salmon; deviled eggs; cheese sauces; sautéed mushrooms; boiled potatoes, green peas, squash; creamed seafood; chicken soup, split pea soup.
Sage: Herb
Whole
Color-olive green
Flavor-distinctive, positive
All pork dishes; meat, fish and poultry stuffing; brown sauces; cheese spreads; consommé, cream soups, fish chowders; salad greens, French dressing; Brussels sprouts, onions, lima beans, peas, tomatoes.
Saffron: Spice
Whole and Ground
Color-predominantly maroon
Flavor-distinctive, exotic, concentrated (not strong, yet a little goes a long way)
Rice; rolls, breads, buns; fish stew; bouillabaisse chicken; chicken soup; cakes.
Tarragon: Herb
Whole and Ground
Color-green
Flavor-distinctive, fresh, pleasant
Marinades for meat, butter sauce for steaks; poultry; salads; omelets; fish and shellfish; vegetable juice cocktail; chicken soup, consommé, fish chowder, tomato soup; vinegar; broccoli, asparagus, beans, cabbage, cauliflower.
Thyme: Herb
Whole
Color-gray-green
Flavor-distinctive, pleasantly penetrating
Ground
Color-light olive green
Flavor-slightly stronger than above
Fresh tomatoes, tomato spice, salads; poultry stuffing, croquettes, fricassees; fish chowders, gumbo, vegetable soup; shirred eggs; all meats; seafood sauces; artichokes, beans, beets, carrots, mushrooms, onions, potatoes.
Turmeric: Spice
Whole and Ground
Color-orange (used mostly for its color)
Flavor-mild, slightly bitter
Pickles, relishes, prepared mustards, salad dressings; creamed eggs, fish, seafood; to color rice dishes where saffron is not used.
Recipe
|
Â
Â
Â
|
member logon
