HERB AND SPICE CHART

By JJCR

Ingredients

• BASIL
• subtle, spicy, licorice-clove flavor
• Uses: tomato dishes, sauces, salads, eggs, cheese, poultry, veal, pork, lamb, italian dishes
• BAY LEAF
• aromatic leaf from a laurel tree, used whole and removed before serving
• Uses: meat and seafood dishes, soups, vegetable dishes and sauces
• CHERVIL
• Dark green lacy leaves with anise flavor
• Uses seafood and egg dishes, soups, salads
• CHIVES
• slender, green hollow stems with mild onion flavor
• Uses salads, soups sauces, seafood and egg dishes
• DILL
• feathery, green leaves with pungent flavor
• Uses: seafood and egg dishes
• FENNEL
• pale green feathery leaves
• Uses: seafood and egg dishes, salads, italian and swedish dishes
• MAJORAM
• mild, oregano-like flavor
• Uses: poultry, seafood , vegetable and egg dishes, salad, sauces, soups
• MINT
• pungent, cool flavor
• Uses: Lamb, fruit and vegetable dishes, desserts, jellies, sauces, salads
• OREGANO
• pungent and aromatic flavor
• Uses: pasta, sauces, dressings, egg and cheese dishes, Greek and Italian dishes
• PARSLEY
• spicy, slightly bitter flavor
• Uses: meat, seafood, poultry, salads, dressings, soups; used widely as a garnish
• ROSEMARY
• slender needles with strong lemon-pine flavor
• Uses: lamb, beef, poultry, egg dishes, italian and french dishes
• SAGE
• gray-green leaves with slightly musty flavor
• Uses: pork, sausage seafood, game, veal, poultry, stuffings, soups, sauces
• SAVORY
• pungent aroma and flavor; found in summer and winter varieties
• Uses: poultry, egg dishes, salads, stuffings
• TARRAGON
• aromatic, anise-like flavor
• Uses: poultry, meat, seafood, salads, sauces, dressings, soups, marinades, french dishes
• THYME
• pungent flavor
• Uses: meat poultry, seafood, soups, stuffings, dressings
• ALLSPICE
• flavor blend of clove, cinnamon and nutmeg
• ANISE
• sweet licorice flavor
• CARAWAY SEEDS
• delicate anise flavor
• CARDAMOM
• black-brown seeds with warm, sweet flavor
• CAYENNE PEPPER
• spicy-hot ground red pepper
• CELERY SEEDS
• strong, pungent flavor
• CHILI POWDER
• powdered mixture of hot, spicy peppers
• CINNAMON
• spicy bark found ground or in sticks
• CLOVES
• dried, unopened flower bud with spicy, aromatic flavor; found whole or ground
• CORIANDER SEEDS
• yellowish-tan seeds with perfued, aromatic flavor
• CURRY POWDER
• golden-yellow blend of several spices
• CUMIN
• aromatic, nutty flavor
• FENNEL SEEDS
• licorice flavor
• GARLIC
• multi cloved bulb with strong, pungent aroma and flavor
• GINGER
• irregularly shaped root with sharp,pungent flavor; can be found fresh; ground or crystallized
• MUSTARD
• sharp, spicy flavor
• NUTMEG
• mellow, spicy flavor
• PAPRIKA
• sweet, peppery flavor and dark red color
• BLACK AND WHITE PEPPER
• pungent, spicy flavor
• SAFFRON
• pungent, slightly bitter flavor with reddish-yellow color; costly
• TUMERIC
• yellow-orange color with pungent flavor
• SESAME SEEDS
• slightly sweet, nutty flavor

Preparation

Step 1

Herb & spice chart

ROPIN THE FLAVORS OF TEXAS