Spice Guide

By Hklbrries

Keep spices in tightly covered containers, in a cool dry place. After about a year spices tend to lose flavor so more may be needed for seasoning. Spices should enhance, not overpower, the flavor of food; always use moderation and taste before adding more. Overheating can cause spices to turn bitter. During lengthy cooking add spices during last half hour of cooking time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

Allspice: Flavor a blend of cinnamon, cloves, nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies and pastries.

Anise: Licorice like flavor. Meat and poultry dishes, vegetables, fruits, cakes, cookies, candies.

Basil: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffing and sauces.

Bay leaf: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinade.

Caraway: Sweet, slightly sharp flavor. Meatloaves and stews, bread, pot roasts, vegetables, salads, cheese spreads, dips, sauces.

Cardamom: Pungent, aromatic seed. Breads, pastries, cookies, fruits, meats, poultry, fish.

Cayenne: Red pepper, very hot. Meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.

Celery Salt or Seed: Tangy, celery taste. Meat, fish, stews, cheese or egg dishes, sauces, spreads, dressing, stuffings.

Chili Powder: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.

Chives: Sweet, delicate onion flavor. Fish, poultry, egg or cheese dishes, vegetables, soups, salads, dressings.

Cinnamon: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Cloves: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Coriander: Flavor like sage and lemon rind. Curries, stews, pickles, bean and rice dishes, breads, cookies and gingerbread, cakes.

Cumin: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Estern dishes, stews, pickles, tomato dishes.

Curry powder: A blend of many spices; warm and sharp to hot and spicy. Meat, poultry, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips, cheese spreads, rice dishes.

Dill Weed or Seed: Mild, slight caraway like flavor, meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

Ginger: Pleasant odor, pungent taste. Oriental dishes, meats, poultry, vegetables, fruits, salad dressings, pickles, jams, marinades, breads , cookies, pies, cakes, desserts.

Mace: Like nutmeg. Veal, fish, stews, egg, cheese and vegetable dishes, soups, sauces, cakes, cookies.

Marjoram: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies, sauces.

Mint: Spicy and cool. Roast lamb and beef, vegetables, sauces, relishes, jelly, salads, fruits, beverages.

Mustard: Pungent taste. Pickles, relishes, salad dressing, sauces, dips, egg dishes, marinades, pork and ham, corned beef.

Nutmeg: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Oregano: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats and poultry, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.

Paprika: Varies from mild, slightly sweet to hot; adds color to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads.

Parsley: Mild flavor. Brings out the flavor of most non-sweet foods. Popular as garnish.

Poultry Seasoning: Like sage but milder. Poultry, stuffings, biscuits.

Rosemary: Sweet, spicy, pine like fragrance Roasted meat and ;poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.

Saffron: Strong aroma, slightly bitter. Poultry, fish and seafood, rice, breads, cooking, cakes.

Sage: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.

Savory: Pleasant, peppery aroma. Meat, poultry and egg dishes, fish stuffings, salads, soups, gravies, sauces.

Sesame seed: Mild, nutlike flavor. As a garnish on bread, rolls, cookies, green salad.

Tarragon: Mild, licorice like flavor. Roasted or broiled meats and poultry, fish, stews, vegetables, salad, sauces.

Thyme: Strong, pungent flavor. Roasted meats and poultry, fish, stews, vegetables, salads, sauces.

Turmeric: Aromatic, slightly bitter pepper like flavor. Curry dishes, pickles, relishes, salad dressing, dips.

Ingredients

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Preparation

Step 1

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