Fresh Herbs - Flavor and Uses
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Spices - Form, Flavor and Uses
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Basil
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Sweet, sunny flavor versatile. Green beans, peas
potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking
time or on prepared dish
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Allspice
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Berries,
ground. Similar to cloves
and cinnamon combo, more complex. Cakes, cookies, relishes, tomato
sauce, stew, chicken, lamb.
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Bay
Leaves
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Pungent,
mint like; dried leaves more widely available. Used in sauces, stews, gumbos;
many varieties
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Celery
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Seeds,
ground. Stronger then
celery flavor. Salad dressings, potatoes, veggies, soups, beans, pork
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Chives
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Delicate onion flavor, never overpowering. Use at end
of cooking or as final flavor garnish. Chop finely; snip with scissors. Great
with eggs, salads, potatoes dishes, poultry, sauces
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ChilePeppers
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Ground,
dried whole, pepper flakes. Made by grinding
hot chilies. Countless types from many countries. Mild to blistering
hot. Soups, stews, beans, sauces, poultry, greens; add to most
foods for that extra kick
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Cilantro
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Fresh,
aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas,
chutneys, chicken, pork, salads, tacos
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ChilePowder
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Ground
mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot
or mild. Chili, beans, Mexican dishes. Buy high-quality
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Dill
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Pungent,
tangy; dominate, use alone or with parsley. Seeds also have strong
flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads,
pickling; predominate in Mediterranean cooking
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Cinnamon
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Sticks/bark,
ground.Pungent,
sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies,
curries
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Marjoram
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Oregano
like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes
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Cloves
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Whole
or ground.
Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
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Mint
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Strong;
sweet. Teas, desserts, lamb, fish, salads
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Cumin
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Seeds,
ground.
Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans.
Toast ground or seeds
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Oregano
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Earthy. Lamb, chicken, pork, seafood, eggplant, tomato
sauces; excellent with lemon: Retains good flavor when dried
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Curry
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Ground. Mixture of
numerous spices including cloves and cumin . Buy high-quality. Base
spice for curries; use also in tomato sauces, stews
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Parsley
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Clean bright flavor. Good with almost any savory food;
all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better
then dried
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Fennel
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Seeds,
ground.
Licorice-like, stronger then fresh fennel. Bread, fish, Italian dishes,
sausage, tomato sauces. Toast ground or seeds to enhance flavor
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Rosemary
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Fresh,
piney, pungent; easily overpowers. Chop finely and use lightly. A must
with poultry, potatoes, white beans, lamb, breads, fruit salads
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Ginger
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Fresh
root, ground, candied. Pungent,
spicy. Grate, mince to use in chicken, squash, sesame noodles,
applesauce, chutneys, marinade. Ground and fresh have much different flavors.
Predominate in Asian cooking.
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Sage
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Almost
mint-like, slightly bitter; can overpower other herbs. Use whole stems in
soups, stews, remove when done. Chop whole leaves in very thin strips.
Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much
different flavor
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Mustard
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Seeds,
ground. Often hot,
pungent. Several varieties available. Vegetables, stews, relishes,
seafood, salad dressings. Seeds can be toasted to enhance flavor.
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Savory
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Reminiscent
of thyme. Veal, pork, eggplant tomatoes, stuffing
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Nutmeg
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Whole,
ground. Sweet, spicy,
fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
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Tarragon
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Licorice, lemon flavor; strong. Use alone or with
parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes
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Paprika
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Ground. Made from red
peppers. Can be mild or hot and pungent. Not just for garnish.
Buy high-quality with fresh peppery aroma. Seafood, vegetables, eggs;
almost anything
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Thyme
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Earthy,
subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at
all stages of cooking. Excellent in most dishes especially seafood, poultry,
pork, veal, tomato, vegetables, breads. Retains good flavor when dried
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Pepper
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Whole
berries, ground. Most
common of all spices. Hot peppers, sweet peppers and peppercorns are from
same plant. Peppercorns are black, white and green--depends on level of
maturity. Pink peppercorns are a distant relative. Use on
everything including sweets and fruits. Buy a pepper mill and whole
peppercorns. You'll be glad you did.
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That's exactly how I just put this herb chart in.