|
Herb or Spice |
Where It’s From |
Tastes Like |
Cooking With |
|
BASIL |
Leaves and stems from the basil plant |
Pungent, kind of sweet |
Tomato dishes, with eggplant, in addition to salads and many cooked veggies |
|
BAY |
sweet bay tree leaves |
Mild taste |
Tomato sauces, stews and tomato sauces. Take leaf out before serving. |
|
BLACK PEPPER |
Berries of the pepper tree |
Pungent, a little hot |
As condiment, in any dish you wish to make mildly hot & spicy. |
|
CARAWAY |
Seeds from the caraway plant |
Sweet & nutty |
Goulash, cookies, cakes and apple sauce. |
|
CAYENNE PEPPER |
Ground dried fruit or seeds from the cayenne pepper plant |
Fiery hot |
Use sparingly these are
extremely hot. Wash your hands after handling. |
|
CELERY SEED |
Seeds from the celery plant |
Strong celery flavor |
Replaces celery stalks in cooking. Use as flavoring in tomato juice, sauces
and soups. |
|
CHILE POWDER |
Dried, ground chili peppers |
Spicy, hot |
Use in chili or other spicy type dishes. |
|
CHIVES |
Leaves of the chive plant |
Sharp, onion or garlic type flavor |
Use as a garnish, blended with soft cheeses or add to salads. |
|
CINNAMON |
Dried bark of the cinnamon tree |
Pungently sweet |
In sweet dishes, curries and stews |
|
CLOVES |
Dried bud of the clove tree |
Sweet or bittersweet |
Add to sweet dishes or in stews and curries. |
|
CUMIN |
Seed from the cumin plant |
Peppery |
Sparingly use in soups, stews and sauces. |
|
CURRY POWDER |
Combination of many ground spices |
Hot |
Curries |
|
DILL |
Leaves and seeds from the dill plant |
Mild, a little sour |
Fish, meats, eggs, potatoes, breads, sauces, salads. Also used in pickling. |
|
GARLIC |
Bulbs from the garlic plant |
Pungent, onion-like, mildly hot to very hot |
Flavoring for pasta sauces, pork roasts, herb butter, stuffing, marinades
and more. |
|
GINGER |
Roots from the ginger plant |
Mix of pepper and sweetness |
Cakes, breads, cookies. |
|
HORSERADISH |
Roots from the horseradish plant |
Hot, sharp. Like a mustard type. |
As condiment, a flavor for fish, beef, potato salads or sausages. |
|
NUTMEG |
Seeds from the nutmeg tree |
Warm, spicy, sweet |
Cookies, cakes and sweet potatoes. |
|
OREGANO |
Leaves from the oregano plant |
Delicate, not to sweet |
Used in Italian dishes, chili, vegetables and soups |
|
PAPRIKA |
Fruit from a sweet pepper plant |
Sweet to a hot, a little bitter |
Goulash, in soups, potato or egg salads. |
|
PARSLEY |
Leaves from the parsley plant |
Mild peppery |
Use as garnish, in soups, sauces and salads. |
|
POPPY SEED |
Seeds from the poppy flower |
Nutty |
Used in cakes, muffins, and salad dressings. |
|
ROSEMARY |
Leaves from the rosemary plant |
Aromatic, light lemony and piney |
In meat like lamb or fish or sauces. |
|
SAGE |
Leaves from the sage plant |
Musty and a little bitter |
Sausage flavoring, beef, stuffing’s, fish dishes and stews, |
|
SALT |
Salt mines, sea water |
Salty |
Preserving, curing, baking & condiment |
|
SESAME SEED |
Seeds from the sesame plant |
Nutty |
Used in breads, cookies and in salad dressings |
|
THYME |
Leaves from the thyme plant Thymus vulgaris |
Minty, lemony |
Omelets, stews, soups, chicken stuffing or flavor in green salads and
cooked veggies |
