||It is a dark-brown, pea-size berry.
Comes from the evergreen pimento tree.
||Pungent, sweet mixture of cinnamon,
clove and nutmeg flavors
||Breads, cakes, cookies, fruit sauce
||Member of the mint family. It has green
||Sweet clove-like flavor, pungent
||Mostly used in Italian and Mediteranean
cuisine. Best with chicken, eggs, fish, pasta, tomatoes.
||Leaves from the evergreen bay laurel
tree. Also called laurel leaf.
||Meats, pickling, sauces, soups, stews,
||Small bundle of herbs wrapped in a
cheesecloth bag or tied together and added in soups to add flavor
(parsley, thyme, and bay leaves is the classic combination).
||A mixture of seasoning made from
different tropical chiles, including red cayenne peppers. It is very hot
and spicy, so use in moderation if you don't like spicy foods. Also
called red pepper.
||Eggs, cheese, Cajun recipes.
||Comes from wild Indian celery called
||celery flavor, slightly bitter
||For pickling, salads (potato and cole
||A mixture of different seasonings
(ground dried chiles, coriander, cumin, garlic, oregano and other herbs
||Mild to hot
||Chili, eggs and cheese, soups, stews.
||Belongs to the onion and leek family.
Source of vitamin A.
||Onion or garlic flavor
||Appetizers, shellfish, cream soups,
||Bright-green stems and leaves from the
||Pungent, soapy fragrance
||Very popular in Italian, Latin American
and Mexican recipes (Fish, rice, salsas, salads).
||Bark from the Ceylon or Cassia tree
Comes in buff color or dark reddish color.
||Cinnamon sticks are added to dishes
during the cooking process to add flavor. It is very aromatic and sweet.
||Sweets, hot drinks, vegetables (carrots,
winter squash, sweet potatoes).
||Reddish-brown budds from the tropical
evergreen clove tree.
||Aromatic, pungent and sweet. They give a
very strong flavor so use with care.
||spice cakes and cookies baked beans,
||Related to the parsley family. Seeds
from the coriander plant.
||Mixture of lemon, sage and caraway
||Mostly in Mexican and Spanish recipes,
||Dried fruit from a plant in the parsley
||Slightly bitter, pungent, hot
||Middle Eastern, Asian and Mediterranean
cuisine (Chili and curry powder blends, fish, lamb, pickling).
||Dried seed from the dill plant
||Tangy and pungent flavor
||salads,meats, sauces, vegetables
||Green leaves from the dill plant
||fish, pickling, salads, sauces, eggs,
||Oval, greenish-brown seeds from the
||Aromatic, slight licorice flavor
||Breads, fish, sauces, sausage, soups,
||The root from the ginger plant
||slightly sweet, slightly pungent and
||Chinese, Jamaican and German recipes,
(cakes, cookies, marinades).
||Member of the mint and oregano family.
Oval, pale green leaves.
||Aromatic, slightly bitter and pungent
||Fish, meat, poultry, sausages, stuffing,
||One of the most popular spice used.
||Strong, sweet, cool
||Refreshing beverages, desserts, lamb,
||Comes in white, yellow, and brown seeds.
||Meats, pickling, relishes. Powdered
mustard (finely ground) is used in sauces.
||Oval seeds from the nutmeg tree. Dark
grey color. Mace is the spice obtained from the membrane of the seeds.
||Nutty, warm, spicy
||Beverages, cakes, cookies, white sauces,
||Member of the mint family, related to
marjoram and thyme
||Strong, aromatic with a pungent marjoram
||Fish, meat, poultry, tomatoes; Greek,
Italian and Mexican recipes
||Powdered dried red peppers
||Slightly bitter, sweet to hot
||Dips, fish, poultry, salads (potato and
egg), soups; important ingredient in goulash
||Curly leaf and Italian (flat-leaf)
parsley are two of the more popular spices that exist.
||Sprigs used as garnish, herb mixtures,
sauces, soups, stews
||Berries from the pepper plant. Black,
white and green peppercorns are three kinds processed from the this
||Enhances flavor of most meats, eggs and
||Very small gray, white seeds from the
||Deep nutty flavor with crunchy texture
||pastries, breads, cakes, salad
dressings, vegetables, meat
||Silver-green leaves; member of the mint
||Sweet, hint of lemon
||Casseroles, fish, fruit salads, lamb,
soups, stuffing, potatoes
||Dried yellow-orange stigmas from the
||Rice, poultry, sauces, stews
(bouillabaisse), Spanish recipes (paella), Swedish cakes and breads
||Narrow, oval, gray-green leaves.
||Musty, minty, slightly bitter
||Chicken, duck, goose, pork, sausages,
||Tiny, flat seeds, brown, red or black
||Nutty, slightly sweet
||Breads, cakes, cookies, salad dressings,
||Narrow, pointed, dark-green leaves
||Slightly licorice flavor
||Eggs, meats, pickling, poultry, salads,
||Member of the mint family. It is a bush
with gray-green leaves.
||Fish, meats, poultry, soups, vegetables,
||Yellow-orange root of a plant related to
ginger; used to flavor and color food.
||Pungent, earthy, slightly bitter flavor
||Curries, East Indian cuisine, primary
ingredient in American-style mustard