HERBS AND SPICES TIPS

Anise seed – has a sweet flavor but much stronger than licorice.  Best used in seafoods, fish, cakes, breads, meats, sauces and spice blends.

Sweet basil – has aromatic clove-like aroma.  Best used in eggs, meats, salads, soups, stews, and tomato dishes.

Bay leaves – aromatic dried green leaf of evergreen tree. Best used in soups, chowders, steaming boiling, fish, tomato dishes and vegetables.

Caraway seed – distinctive pleasant flavor with sweet undertone.  Best used in breads, rice, potatoes, marinades, and chowders.

Cayenne pepper – has a very hot and rather delicious flavor.  Best used in Tabasco sauce, Mexican dishes, seafoods, poultry and gravies.

Celery seed – is the dried fruit or seed of celery plant. Best used in soups, chowders, tomato dishes, sauces, pot roast, ducks, and fish.

Chili powder – flavor earthy and slightly sweet flavor.  Best used in eggs, Mexican dishes, soups, stews, vegetables and meats.

Coriander leaves – has a rather lacy, flat taste like parsley.  Best used in meats, seafoods, stews, sauces and herbal blends.

Coriander Seeds – has a warm faintly orangey fragrance that is enhanced if they are parched by gentle heating in a frying pan prior to using.  Best used in custards, ice cream, apples and lentils.

Cumin seed or ground – has a powerful, warm, sweet and slightly oily.  Best use in Mexican and Spain dishes, bean dishes, fish, stews, rice and vegetable dishes.

Curry powder – has an exotic aroma; is one of the oldest blends.  Best used in eggs, fish, meats, sauces and vegetables.

Dill weed – has a pungent, aromatic and characteristic flavor.  Best used in fish, salads, sauces and vegetable dishes.

Garlic – flavor is strong and pungent.  Best used in fish, meats, poultry, salads, sauces and vegetables.

Ginger – has a hot, spicy, sweet flavor.  Best used in fish, meats, salads, fruits, sauces, soups and vegetables.

Marjoram – has a distinctively aromatic and pleasant flavor with bitter undertones.  Best used in fish, lamb, poultry, soups, stews and vegetables.

Nutmeg – flavor sweet, warm and highly spicy.  Best used in beverages, sauces and vegetables.

Oregano – flavor strong and aromatic with pleasant bitter undertone.  Best used in fish, lamb, Italian dishes, meats, sauces, soups and vegetables.

Rosemary –   has a distinctive, fresh pinewoods flavor.  Best used in fish, lamb, salads, seafood, soups and vegetables.

Sage – very aromatic and slightly bitter.  Best used in fish, meats, poultry, salads and soups.

Tarragon – being very aromatic, stands alone well and should be used sparingly.  Best used in fish, meats, poultry, salads, sauces and tomatoes.

Thyme – has a distinctively warm, aromatic and slightly pungent flavor.  Best used in fish, meats, poultry, stews and tomatoes.