SuZQ's LIST OF HERBS AND SPICES

Anise

Anise is a member of the carrot family. It's seed has a flavor very simular to licorice. Uses are: Pork, cakes, cookies, breads and baked goods.

Basil

Basil is an herb which belongs to the mint family. The leaves are used either fresh or dried. Uses are: Fish, seafood, meats, spaghetti sauces, eggs and salads.

Bay Leaves

Bay leaves come from an evergreen tree which is native to the Mediterranean. The leaves are usually dried and are used ground, crumbled or whole. Uses are: Meats, fish, stews, sauces, potatoes and pickles.

Caraway

The caraway plant is a member of the carrot family. It's cultivted for it's seeds. It's flavor resembles that of dill and anise. Uses are: cheeses, rye bread and sauerkraut.

Cardamom

Cardamom is a spice related to ginger. It is native to Tropical Asia. Their seeds have a sweet lemony flavor. Uses are: pickles, cookies, breads, pastries, curries, and Scandinavian and Middle Eastern dishes.

Cayenne

Cayenne pepper is very hot. It is usually red or yellow. It can be purchased whole, but it is usually found as dried and ground. Uses are: Sauces, chili, seafood, soups, meats, Mexican and Louisiana dishes.

Celery Seed

Celery seed is often combined with salt to make celery salt. It can also be purchased as whole or ground seed. The seeds have a slightly bitter, celery flavor. Uses are: Pickles, relishes, beef, bean salads, salads, soups and barbeque sauces.

Chervil

This is a member of the carrot family. It is a mild herb native to southeastern Europe. Simular to parsley in appearance, it has a flavor resembling anise or tarragon. Uses are: Meat sauces, fish, soups and stews, egg, vegetables and salads.

Chili Powder

Chili powder is an essential ingrediant for making chili. It is not ground up chili peppers, it is a combination of chili peppers and several other spices, including cumin. Uses are: Curries, chili, barbeque sauces and Mexican dishes.

Chives

Chive is the smallest member of the onion family. It has a very mild onion flavor. They are best used fresh, but can also be freeze dried. Uses are: fish, cooked vegetables, salads, green sauces, eggs, white cheese, and for garnishes in soups.

Cloves

Cloves are the dried, unopened buds of a tropical evergreen tree. They have a strong, warm sweet flavor. Cloves can be used either whole or ground. When used whole, the cloves are usually removed before serving.

Cinnamon

Cinnamon is a highly aromatic spice made from the dried inner bark of the cinnamon tree which is a member of the laurel family. Cinnamon comes in both stick form and a ground powder. Uses are: Breads, cakes, pies, pastries, cookies and cinnamon sticks are used in some beverages.

Coriander Seeds

Coriander is a member of the carrot family. This plant is cultivated for its small fragrant seeds, as well as for its leaves which are also known as cilantro. The seeds are used either ground or whole and have a slightly lemony flavor. Uses are: Breads, cakes, cookies, curry and pickle.

Cumin

Cumin is cultivated for it's small fragrant seeds. Ground cumin is a major ingredient of chili powder. Uses are: Meats, sausages, seafood, curries, cheeses, rice dishes, chili and pickles.

Curry Powder

Curry powder is not a single spice, but a combination of several spices. Most curries use coriander as the base and then blend other spices such as ginger, turmeric, fenugreek seed, cumin, red and black pepper, cloves and many other spices. Uses are: Asian Indian recipes, lamb, rice, poultry, eggs and vegetables.

Dill

Dill or dillweed, is a small flavorful herb best known for flavoring pickles. It is native to Asia but used worldwide. Both the leaves and seeds are used to falvor foods. Uses are: Mainly in pickle recipes, but can also be used in breads, soups, salads and meats.

Fennel Seed

Fennel is a member of the parsley family. It is grown for its sweet seeds which have a flavor simular to licorice or anise. Uses are: Pickles, pizza, spaghetti sauces, cookies, cakes and breads.

Garlic

Garlic is an herb related to the onion. It's bulb is composed of several small cloves. Garlic can be used fresh or dried. It is a key ingredient in Italian, Middle Eastern and Chinese dishes. Uses are: Meats, chicken, seafood, stews, sauces, marinades and salad dressings.

Ginger

Giner is a spice made from the root of a tropical plant native to Asia. The roots can be used whole, fresh or dried, ground or cracked. Ginger has a hot, spicy-sweet flavor. Uses are: Meats, poultry, seafood, winter squash, Oriental dishes, breads, cakes and cookies.

Mace

This spice is made from the fibrous red coating of the nutmeg seed. It has a flavor simular to nutmeg, but with a hint of cinnamon. It is used both whole and ground. Uses are: Fish, meat stuffing, cakes, doughnuts, baked goods, and in pickling.

Majoram

Majoram is a member of the mint family. It is cultivated for its leaves. It has a sweet, minty flavor. The leaves are either ground or whole. Uses are: Fish, poultry, lamb, stuffing sausages, soups and stews, beans and other vegetables, jellies and beverages.

MSG (monosodium glutamate)

This is a natural vegetable protien derivative which is added to food to enhance the flavor. It is a fine white crystalline powder and is a sodium salt of glutamate. It is produced through the fermentation of foods such as molasses. Uses are: Mainly used for seasoning meats and seafood. It is used frequently in Chinese and Asian dishes.

Mint

Mint leaves have a distinctive flavor that can only be found in mint plants. The leaves can be used fresh or dried, whole or chopped. Uses are: Desserts, jellies, candies, fruits and beverages.

Mustard

Mustard refers to the mustard seed. It can be purchased in either whole or as a finely ground yellow powder. It has a strong hot flavor that comes out when the powder is moistened, but the flavor weakens with time. For best results, the mustard should not be moistened until it is ready for use. Uses are: Egg dishes, cheese, sauces, salad dressings. Seeds are commonly used in pickles, salads, relishes, cabbage, beets, and saurkraut.

Nutmeg

Nutmeg refers to the seed of the nutmeg tree. Either ground or whole, nutmeg has a sweet, aromatic flavor. Uses are: Breads, cakes, cookies, custard, pies, desserts and vegetables.

Oregano

Oregano leaves are an esstential ingredient for many types of Italian cuisine. It has a flavor and aroma similar to majoram, only stronger. Uses are: Pizza, speghetti sauces, tomato dishes, Mexican, Greek and Italian dishes.

Paprika

Paprika is a mild red spice from the fruit of the bonnet pepper. It is used for its flavor and for its bright red color. Paprika is always purchased in the ground form. Uses are: Garnish for pale foods, potato salad, eggs, deviled eggs, potatoes, beef, poultry, salads and salad dressings, and Hungarian goulash.

Parsley

This is a member of the carrot family. It is mainly used as a garnish for foods. It is said to be an excellent breath freshener, with the power to destry garlic and onion scents. Parsley can be purchased either fresh or dried. Uses are: Almost any meat, soup or salad as a seasoning or garnish.

Pepper

Pepper (black pepper) can be purchased as the well known ground pepper, or as whole peppercorns. It is best when fresh ground. Pepper has the ability to strengthen the flavor of foods, without completely masking them as other spices do. Uses are: Meats, fish, poultry, eggs, cheese and vegetables.

Poppy Seed

The poppy seed used in cooking comes from a different plant than the seeds used to make opium. This seed has a crunchy nut-like flavor. They are purchased as a whole seed, but can be crushed or ground before use, to release the full flavor. Uses are: Toppings for rolls, breads, cookies, butters and pasta.

Rosemary

Rosemary is an herb native to the Mediterranean with small needle-like leaves. The leaves have a sweet, bold aroma and flavor. They are used dried or fresh, whole or ground. Uses are: Lamb, veal, poultry, beef, soups and stews, potatoes and breads

Saffron

Saffron is collected from the stigmas of the Crocus sativus flower, native to Anatolia. This seasoning is extremly expensive. Saffron has a yellow color and a slightly bitter flavor. It is purchased as a ground powder. Uses are: Paella, bouillabaisse, rice dishes and other Mediterranean cuisine.

Sage

Sage is an herb grown for its leaves. The flavor has been described as camphoraceous and minty or lemony. Sage is purchased as either rubbed or ground. Uses are: Pork, sausage, veal, poultry stuffing, meat loaf, stews and salads.

Savory

This is a member of the mint family. Its leaves are used fresh or dried and sold in leaf form or ground. It has a flavor similar to thyme. Uses are: Beef, poultry, lamb, squash, beans and egg dishes.

Sesame Seed

Sesame seeds are oil rich seeds, recognized by most people for thier popularity on hambuger buns. They are always purchased as whole seeds. Uses are: Breads, rolls, bagels, salads and stir-fry.

Tarragon

This is an herb native to Asia. It has a strong spicy flavor and aroma similar to anise. The leaves are purchased either fresh or dried, whole or ground. When using dried leaves, be sure to remove the leaves after cooking, because drying make the leaves tough, and they will not soften again. Uses are: Beef, poultry, lamb, veal, fish, crab, shrimp, eggs, mushrooms, asparagus, salads and dressings.

Thyme

Thyme, native to southern Europe, has a strong, yet pleasant flavor. It resembles a blend of sage and cloves. This is used both fresh and dried, whole or ground. Uses are: Beef, pork, poultry, poultry stuffing, tomatoes, tomato-based soups and sauces and clams.

Turmeric

Turmeric is a member of the ginger family and is native to Asia. It has a mild flavor which resembles ginger and pepper and is purchased as an orange-yellow powder. Uses are: Poultry, curries, relishes, pickles, rice and eggs.

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