Tuesday 30 October 2012

You can insert a table into your post from a Word document

So you might have designed a neat table - or got someone's ok to use one - and you want to put it into your blog.  You can just select it in your document, push Control + C (or copy by mouse clicking) and then go to the point in your post where you want it to appear and type Control + V (or paste by mouse) and there it will be.  Easy!

Fresh Herbs - Flavor and Uses
Spices - Form, Flavor and Uses
Sweet, sunny flavor versatile. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
Berries, ground. Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. 
Bay Leaves
Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties
Seeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
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 
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
Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos
Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
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
Sticks/bark, ground.Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes
Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Strong; sweet. Teas, desserts, lamb, fish, salads
Seeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried
Ground. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried
Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
Fresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads
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.
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
Seeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 
Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing
Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes
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
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
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. 

That's exactly how I just put this herb chart in.
Pin It


  1. Wow. I've been mooching through your blog and must say I am impressed. So many good tips.. Like I say... Wow. I particularly like this one... must try it.

  2. thanks for the helpful tips, they are so appreciated im following you now, hope you would do the same in return god bless nazkitchefun.com


Comments are welcome. I will answer questions as soon as I can.