HERB AND SPICE CHART Recipe

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