Guide to Herbs and Spices

Herbs grow in moderate temperatures. They are the leaves and seeds of small bushes/plants. Spices are from tropical plants. Each of them has a shelf life of only 6 months. To avoid wasting – make your purchase in a store that has a good turnover, and buy small amounts. Store them away from heat or direct sunlight – not above your oven.

Use the 3 to 1 rule when substituting fresh for dried: 1 tbsp. of fresh = 1 tsp. of dried.

Anise seed: has a smell and taste of licorice. Traditionally used in European baked goods, it is also found in soups and stews in the Middle East, and in some dishes from Far East Asia.

Basil: is called the ‘herb of kings’, and used in many tomato-based, fish & chicken recipes. Add it to eggs, dips, peas, carrots, rice and salad dressings. If using fresh – tear (don’t chop the leaves) and add to sauce just before removing from the heat.

Bay leaf: for use in sauces, soups & stews. Remove them from the recipe before consumption.

Bouquet garni: A bouquet garni is used to flavour foods that are boiled or steamed. A mixture of your favorite fresh herbs are bundled together and tied with butcher string. They are then suspended in or above the cooking liquid. They can add great flavour to your soups and stews.

Capers: are the unopened buds of a flowering plant grown wild on the hillsides of the Mediterranean. Is most commonly bought pickled in vinegar, and sold in small jars.

Caraway seed: a relative of the parsley family, has a pungent aroma that is sweet and tangy. It can add life to dishes containing saurkraut, cabbage, cheese, sausage, and soups.

Cardamon: is called the ‘queen of spices’. It is grown in Central America. Is used in most curry dishes and Scandinavian recipes. Other areas for use are BBQ sauces, breads, pastries, and fruits,

Cayenne: Hot but good! Use in egg, cheese, and fish dishes. Also used in dressings & sauces.

Celery Seed: used a lot in pickling. Also in salad dressings, sauces & fried cabbage.

Chervil: has a parsley-like flavour with a hint of licorice. It is a popular component in many French herb blends. It brings out the flavour of other herbs and seasonings. It goes great in ham omelets, or with fried mushrooms served over your choice of grilled meat.

Chili Powder: is chili pepper combined with other spices. Is considered a dominator, not an enhancer. Is called for in most Mexican recipes, and Spanish rice dishes.

Chives: are freeze-dried green onions. There are many areas of use: potatoes, salads, fish, pork, chicken, scrambled eggs, quiche, and as a garnish.

Cilantro leaves: are the leaf part of the coriander plant. Cilantro has a lemony flavour that goes well in soups, salads, seafood, meat, poultry, salsa & guacamole.

Cinnamon: It has a sweet, spicy flavour, and is the ideal baking & desert spice. It is also called for in ham glazes, & creamed sauces for poultry.

Cloves: are the buds of a particular tree grown in the Indian Ocean basin. Is called for in many tomato sauces, sweet squashes, BBQ sauces, gingerbread’s, plum puddings, and ham glazes.

Coriander seed: has a slightly lemon flavour. For use in savory dishes. Rub on, or use in marinades for pork, chicken, beef, fish & lamb. Is great on spareribs. Many dessert recipes call for coriander.

Cumin: is featured in many Latin American & Middle Eastern foods. It has a great fragrance. Use it on deviled eggs, meat loaf, hamburgers, lamb dishes, BBQ sauce, cheese spreads, sauerkraut, chili, and fresh sausage.

Curry Powder: is made up of turmeric, ground bay leaves, dehydrated onion, red pepper & other spices. It is used in many East Indian Recipes.

Dill: Enhances many vegetable and fish dishes. Add to sauces, marinades, and soups.

Fennel seed: Has a slight licorice flavour. Use it with fish, shellfish, and fish sauces. Add it to meats, sauces, marinades, egg dishes & breads. Is also called for in many dessert baking recipes.

Garlic Powder: Is the result of drying & grinding garlic cloves. It has a strong pungent flavour, and has been used in cooking since the beginning of recorded mankind. Add this to all meats & chicken, sauces, marinades & especially garlic toast.

Ginger: Has a hot, spicy, sweet flavour. It is essential in gingerbread and pumpkin & apple pie. It is used widely in oriental cooking.

Marjoram: has a spicy aroma and goes well in fish/vegetable-based sauces, soups, salads & Italian dishes.

Mustard seed: used widely in pickling.

Nutmeg: is native to the East Indies. It has a warm & highly spicy flavour. It is commonly used in the powdered form, but try grating your own from a whole one. The flavor is much fresher. Nutmeg goes well with meats, vegetables. Sprinkle it over eggnog, puddings, and soups. It is widely used in dessert baking.

Oregano: is much like marjoram but has a stronger flavor. It is used a lot in soups, stews, stuffing’s, and Italian & Greek recipes.

Paprika: is used in many Hungarian recipes. It is also a colorful garnish over many things such as: eggs, potatoes, cauliflower, fish, canapés, cottage cheese, soup, chicken, and seafood dishes.

Parsley: is a very common herb called for in many different types of recipes. Is highly available in the fresh form, and affordable. Use it in meats, soups, sauces, stews. One teaspoon of flakes equals 2 sprigs of fresh.

Poultry seasoning: is a combination of thyme, sage, marjoram, rosemary, black pepper and nutmeg. It is used mainly in poultry stuffing’s.

Rosemary: Comes from the Mediterranean Basin. It has a distinct sweet pinewood flavour. Is usually associated with meat dishes, soups, stews, marinades, breads, and Italian cooking.

Saffron: is the most expensive spice in the world. It is the dried stigmas of the saffron crocus. Use it very sparingly with rice, bread, sauces, risotto, soups, chicken, and seafood dishes.

Sage: is used in stuffings, stews, meat loaf, and cheese spread.

Savory: goes well with dried peas, beans or lentil dishes. Add a pinch to tossed salad, scrambled eggs, or omelets.

Tarragon: is a very aromatic herb and has an intriguing flavour. Use it in mayonnaise, tartar, mustard and sour cream recipes. It goes well in casseroles, ragouts, and pot roast. It is great in béarnaise sauce and green salads.

Thyme: comes from the Mediterranean and has a slightly pungent flavour. Use it in poultry, stuffing’s, and clam chowders. Is also good in BBQ, tomato and brown sauces. Combine it with butter and serve over vegetables or seafood.

Turmeric: is used in lots of mustard pickle recipes, salad dressings, eggs, sauces and East Indian cooking.