Herbs and Spices Guide

Herbs and Spices Guide For Cooking

In some way you have linked spices with successful cookery - and now you want to know more about them.

Part of the "mystery" of spices is the inexactness of knowledge about what they are. "Is garlic salt a spice?" "What's an herb?" The word "spice" is used generally to cover the waterfront of spices, seeds, herbs and the vegetable seasonings.

Spices are parts of plants which usually grow in the tropics. Seeds, such as mustard, caraway and poppy are actually seeds, or sometimes fruit, of plants which grow in either tropical or temperate zones. Herbs are always leaves of temperate zone plants. Vegetable seasonings are usually dehydrated, ground vegetables, such as onion or garlic. The accompanying chart will tell you whether it's a spice, seed, herb or blend. The latter simply refers to a careful mixture of spices, seeds, herbs and vegetable seasonings according to some time-honored formula.

Anise
Seed Whole and Ground
Color-brown with tan stripes
Flavor-delightful sweet licorice aroma and taste

Coffee cake, sweet breads, rolls, cookies; fruit compote, stewed apples, preserved fruits, all fruit pie fillings; licorice candies, sweet pickles; beef and veal stew; cottage cheese.

Basil
Herb

Available as dried crushed leaves and stems.
Color-light green
Flavor-pleasant, mild, sweet, distinctive

All tomato dishes, peas, squash, string beans, potatoes, spinach; French and Russian dressing or sprinkle over salads; bean soup, pea soup, beef soup, Manhattan clam chowder; broiled lamb chops, venison, beef, lamb and veal stews, veal roasts; shrimp, shrimp creole, boiled and steamed lobster; spaghetti sauce; scrambled eggs; souffles.

Bay Leaves
Herb

Available as dried whole leaves.
Color-light green
Flavor-very mild, sweet, distinctive

Pickled beets, beets, boiled carrots, boiled artichokes, boiled potatoes vegetable soup, fish chowders; lamb, beef, veal, venison, poultry, fish stews; boiled or steamed shrimp and lobster; chicken casserole, boiled chicken; pickled meats; brine for smoked meats; pot roast; boiled pork; meat gravies; marinades.

Cinnamon
Spice

Whole
Color-light brown
Flavor-distinctive, sweet, spicy

Ground
Color-light brown
Flavor-similar to above, sweeter and slightly stronger

Buns, coffee cake, muffins, spice cake, molasses cookies, butter cookies, cinnamon toast; custards, tapioca, chocolate pudding, rice pudding; fruit pies, broiled grapefruit, apples in any form, stewed fruits, pickled fruits; heated spiced beverages, hot cocoa and chocolate drinks; sweet gherkins; sweet potatoes, pumpkin, squash.

Cloves
Spice

Whole
Color-dark brown
Flavor-distinctive, spicy, sweet, penetrating

Ground
Color-rich brown
Flavor-sharp, spicy, pungent

Ham, boiled tongue, pork roast; pickled fruits; preserved fruits; stewed fruits; apple, mince and pumpkin pies; beets, baked beans, candied sweet potatoes, squash; hot spiced wines, hot tea; spice cake; sweet gherkins; rice pudding, chocolate pudding, tapioca; bean soup, beef soup, cream of pea soup, cream of tomato soup.

Crushed Red Pepper
Spice

Color-bright red to orange
Flavor-hot

Pizzas; sausages; Italian specialties; wherever heat and spot color are desired.

Garlic Powder
Vegetable Seasoning

Color-white
Flavor-garlic (product is result of dehydrating and grinding garlic). Contains no salt. Granulated garlic is similar product but more coarsely ground.
Wherever garlic is used.

Garlic Salt
Vegetable Seasoning

Color-white
Flavor-similar to garlic powder but much milder because of addiction of salt
Wherever slight garlic flavor is desired.

Mint
Herb

Whole
Color-green
Flavor-distinctive, sweet aroma

Flaked
Color-green
Flavor-same as above

Jelly, ice cream, custard, fruit salad, fruit compote; frostings; split pea soup; lamb and veal roast sauces; cottage cheese salad; white potatoes, cabbage, carrots, celery, snap beans; tea; mint sauce.

Nutmeg
Spice

Ground
Color-copper
Flavor-distinctive, exotic, sweet

Doughnuts; eggnog, custards, puddings; whipped cream, ice cream; fried bananas, stewed fruits; spice cake, coffee cake, cookies, pumpkin pie; steamed and glazed carrots, cabbage, spinach, snap beans, squash, onions, sweet potatoes; meat loaf.

Onion Powder
Vegetable Seasoning

Color-white
Flavor-onion (product is result of dehydrating and grinding onion.) Contains no salt. Granulated onion is similar product but more coarsely ground.
Wherever onion flavor is desired.

Onion Salt
Vegetable Seasoning

Color-cream
Flavor-similar to onion powder but much milder because of addition of salt
Wherever slight onion flavor is desired.

Oregano
Herb

Whole
Color-green
Flavor-distinctive, strong

Ground
Color-olive green
Flavor-same as above

Pizza pie, spaghetti sauce, meat sauce; Swiss steak, beef stew, broiled and roast lamb, pork and veal, poultry; gravies; stuffed fish; cheese spreads; beef soup, bean soup, tomato soup; ;butter sauce for shell fish; cream and tomato sauces; vegetable juice cocktail; onions, peas, white potatoes, spinach, string beans.

Paprika
Spice

Ground
Color-red
Flavor-distinctive, very mild

Poultry, ham, goulash, fish, shellfish; salad dressings; vegetables; gravies; cheese, Welsh rabbit; canapes; deviled eggs; stuffed celery, cream soups, chicken soup, chowders.

Parsley Flakes
Herb

Color-green
Flavor-distinctive, mild

Soups; salads; cole slaw; meat, stews, fish, poultry; sauces; all vegetables; omelets; potatoes.

Black Pepper
Spice

Whole
Color-dark brown
Flavor-distinctive, pleasant spicy bouquet with palate-tingling flavor and enduring after-taste.

Ground
Color-varies from cream to black
Flavor-same as above

Almost all foods, except those with sweet flavors. If you are preparing a non-sweet dish that "needs something" try a little pepper first. It is used universally to add sparkle to foods, including: Pickles; soups; poultry, meats; fish; shellfish, game; sauces, gravies, marinades; salads; eggs; cheese spreads; vegetables; spiced vinegar.

Rosemary
Herb

Whole
Color-green (looks like a pine needle)
Flavor-distinctive, delicate, sweetish

Roast and broiled lamb, beef, pork, veal, game, poultry; salmon; deviled eggs; cheese sauces; sautéd mushrooms; boiled potatoes, green peas, squash; creamed seafood; chicken soup, split pea soup.

Sage
Herb

Whole
Color-olive green
Flavor-distinctive, positive

All pork dishes; meat, fish and poultry stuffing; brown sauces; cheese spreads; consomme, cream soups, fish chowders; salad greens, French dressing; Brussels sprouts, onions, lima beans, peas, tomatoes.

Saffron
Spice

Whole and Ground
Color-predominantly maroon
Flavor-distinctive, exotic, concentrated (not strong, yet a little goes a long way)

Rice; rolls, breads, buns; fish stew; bouillabaisse chicken; chicken soup; cakes.

Tarragon
Herb

Whole and Ground
Color-green
Flavor-distinctive, fresh, pleasant

Marinades for meat, butter sauce for steaks; poultry; salads; omelets; fish and shellfish; vegetable juice cocktail; chicken soup, consomme, fish chowder, tomato soup; vinegar; broccoli, asparagus, beans, cabbage, cauliflower.

Thyme
Herb

Whole
Color-gray-green
Flavor-distinctive, pleasantly penetrating

Ground
Color-light olive green
Flavor-slightly stronger than above

Fresh tomatoes, tomato spice, salads; poultry stuffing, croquettes, fricassees; fish chowders, gumbo, vegetable soup; shirred eggs; all meats; seafood sauces; artichokes, beans, beets, carrots, mushrooms, onions, potatoes.

Turmeric
Spice

Whole and Ground
Color-orange (used mostly for its color)
Flavor-mild, slightly bitter

Pickles, relishes, prepared mustards, salad dressings; creamed eggs, fish, seafood; to color rice dishes where saffron is not used.

Reprinted with permission from the www.astaspice.org website!