ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts.
ANISE: Commonly called aniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies.
CARAWAY: Small brown, crescent-shaped
seeds with a strong liquorice flavor and especially delicious as a flavoring in braised
cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses.
Popular in Germany for flavoring sauerkraut and pork dishes.
CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available.
CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored.
CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning.
CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia (from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent 'bite'.
CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies.
CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes.
CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Use ground or whole in meat dishes and stuffed vegetables.
FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes.
GINGER: Available in many forms. Invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root looks like a knobby stem. It should be peeled and finely chopped or sliced before use. Dried ginger root is very hard and light beige in color. To release flavor, "bruise" with a spoon or soak in hot water before using. This dried type is more often used in pickling, jam making and preserving. Also available in ground form, preserved stem ginger and crystallized ginger.
MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
MUSTARD SEED, WHOLE BROWN: Brown mustard seeds can be used to create deli mustards and the coarse mustards found in Europe.
OREGANO, GROUND GREEK & MEXICAN: The Greek oregano is
used in most Italian cooking. The Mexican oregano is stronger and not quite as sweet. Both
are good when added to soups, vegetables and salad dressings.
PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in color to cayenne, this bright red powder has a mild flavor.
PEPPER: White pepper comes from ripened berries with the outer husks removed. Black pepper comes from unripened berries dried until dark greenish-black in color. Black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. Both are available ground. Green peppercorns are also unripe berries with a mild, light flavor. They are canned in brine or pickled, or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings. Drain those packed in liquid and use either whole or mash them lightly before using. Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe.
PEPPER, ARBOL WHOLE & GROUND: A fairly hot red Mexican pepper. This pepper measures 35,000 Scoville Heat Units which would place it close to Cayenne. Very popular with the chili cookoff chefs.
PEPPER, BIRDSEYE WHOLE: Birdseye pepper rates Scoville Heat Units of 175,000.
PEPPER, CHILI ANCHO WHOLE & GROUND: Ancho Pepper is the favorite pepper for Mexican cooking. You'll find them very flavorful and not at all hot.
PEPPER, CHIPOTLE WHOLE & GROUND: Chipotle peppers are red Jalapeno peppers that have been smoked over wood fires. Very popular in Mexico and Central America. They will add a smoky flavor to any dish. The Chipotle pepper rates 75,000 heat units.
PEPPER, DEHYDRATED GREEN (PASADO): A staple in the Mexican diet. The green chili is very mild and flavorful. Use these to add great taste to your Mexican recipes.
PEPPER, GUAJILLO WHOLE: The Guajillo Pepper is very tough and must be soaked longer than most dried chilies. The Guajillo is pointed, long and narrow. It can be quite hot; the Guajillo is also called the travieso ("mischievous") chile in reference to its not-so-playful sting. It's used in both sauces and cooked dishes. The Guajillo pepper rates 20,000 heat units.
PEPPER, HABANERO WHOLE & GROUND: The Habanero pepper rates 200,000 Scoville Heat Units. It is the worlds hottest pepper. The Habanero is also known as Scotch Bonnet.
PEPPER, JALAPENO GROUND: This powder can be added to virtually any dish to give it a peppery zing. A good addition to Mexican casseroles.
PEPPER, JAPONES: A medium hot chili pepper. Wonderful flavor. Makes great chili or other Mexican dishes.
PEPPER, MORITA WHOLE: Morita's are used extensively in Mexican and Asian styles of cooking. They can be used to add heat to any dish. The chile can be used whole or it can be crushed and added as flakes which makes the dish much hotter. The Morita is rated 75,000 heat units.
POPPY SEED, WHOLE: The slate blue seeds are widely used in Middle East, India, and Europe for both cooking and baking. Can be used as a garnish for breads and rolls.
ROSEMARY LEAF, GROUND & WHOLE: The needle like leaves
are very aromatic with a slight woodsy perfume. Used in many lamb, pork and chicken
dishes. Many Mediterranean country recipes call for the use of Rosemary.
SAFFRON: This spice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes.
SAGE LEAF, GROUND, RUBBED, WHOLE: Sage is native to the North Mediterranean coast. Used in meat dishes, pasta, as a flavoring for fresh sausage. It has a powerful flavor. Poultry stuffing mixtures, veal, tomato based sauces all do well with sage.
SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a crisp texture and sweet, nutty flavor which combines well in curries and with chicken, pork and fish dishes. Use also to sprinkle over breads, cookies and pastries before baking.
SPEARMINT LEAF, CUT AND SIFTED: Preferred type of mint for mint sauce or mint jelly; can be used for tea, or in mint juleps.
STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic smell, rather similar to fennel. Use very sparingly in stir-fry dishes. Also good with fish and poultry.
TARRAGON LEAF, WHOLE: This is essential in French cooking. Use sparingly as it has a strong flavor.
THYME, GROUND SPANISH: Helps in the digestion of fatty foods, so it goes well with dishes of duck, goose, mutton, or pork. Used in many slow cooked dishes.
TURBINADO SUGAR: Natural unrefined sugar.
TURMERIC: Closely related to ginger, it is an
aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has
a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an
attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and
lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli.
And here's a tip for storing spices: Both ground and whole dried spices keep the longest when stored in airtight containers in a cool, dark cupboard. Keep away from the heat of the stove!! Most spices will maintain full flavor for 6 to 12 months. It's a good idea to date your spices and renew them at least ever 12 months.
Which herb goes with what food?
If you grow herbs as houseplants or in the garden, you'll,
want to harvest and use them, so here's a handy list of foods they'll complement.
BEEF: About 15 herbs go well with beef; recommended are basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary).
PORK: Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.
LAMB: Other than mint, there's basil, bay, caraway, coriander, cumin, dills good, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.
POULTRY: For chicken only: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories; for turkey, thyme.
FISH AND SHELLFISH: For fish, anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary and thyme.
BREADS AND CAKES: Coriander, cumin, caraway, dill, marigold and marjoram. Also anise, fennel, lovage and rosemary.
GOOSE: Sage.
DUCK: Dill is good, so is mint. But you might try hyssop, rosemary, sage, savories, tarragon.
EGGS: Scramble them with chives or dill. Or, with any of the following: anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.
LIVER: Coriander, sage or tarragon.
SALADS: Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.
SOUPS: Try anise, borage, chickweed, caraway,
chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad
burnet, stinging nettles, savories, tarragon, thyme.