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Herbs and Spices

A glossary of herbs and spices along with common uses.


A B C D F G H M N O P R S T

allspice

its scent is reminiscent of cinnamon, cloves, and nutmeg together. It is powerful so use it sparingly. Good in curry sauces.

anise

or star anise, a sweet, licorice like taste. Use in moderation. Toast the seeds first in a little oil.

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basil

sweet and pungent; great in garlic/tomato-based sauces and Thai sauces. Good in marinades, too.

bay leaf

a strong taste that adds depth to sauces, stews, and soups. Bay leaves come from the evergreen bay laurel tree in the Mediterranean Sea area. They are typically removed after use because they taste bitter.
There are two types of bay leaves: Turkish and California. The California has a stronger flavor and 2-3 inch narrow leaves while the Turkish leaves are 1-2 inches long.
Bay leaves are used fresh or dried, noting the fresh leaf is more pungent than the dried version.
Store dried leaves for up to a year in an airtight container away from the light.

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caraway

similar to dill seed. Mild, tangy flavor.

cardamom

sharp, pungent, and sweet with cinnamon-like aroma. Good addition to sweet sauces as it allows sugar cutback. Used in Indian dishes.

cayenne pepper

Hot, ground red peppers used in Cajun and Tex-Mex sauces.

celery seeds

celery-like flavor used in salad dressings and coleslaw.

chervil leaf

strong tasting with a hint of tarragon. Used with fish or fish sauces.

chives

mild onion flavor used as a garnish or in sauces

cilantro

also known as chinese parsley and coriander leaf. Best used in fresh form.

cinnamon

sweet, fragrant and used in curry sauces to dessert sauces.

cloves

evergreen bud used in pungent marinades or sweet sauces.

coriander

the seed of cilantro plant. spicy and citrus-like. Used in chili or delicate sauces.

cumin

mainstay in chili. Blends well with yogurt. Used in Indian cooking.

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dill weed

feathery leaf of the dill plant. Light fragrance with a pungent kick. Great in lemon-based sauces especially with fish. Does not bake well. Can be freeze dried. Flavor diminishes as it cooks.

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dill seed

seed of the dill plant. Generally does not substitute for dill weed. Bakes well.

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fennel seed

licorice tasting, like anise, but milder. Use sparingly.

fenugreek

spicy, slightly bitter maple-like flavor found in curry sauces.

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garlic

flavorful enhancer for most sauces. Use sparingly unless you want a garlicky kick.

ginger

sharp, spicy-sweet flavor used in Asian dishes and sweet sauces.

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horseradish

white root powder with a hot, hearty flavor. Wasabi is a green type of horseradish favored in Japanese cooking.

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mace

the ground outer covering of nutmeg. Pungent fragrance.

marjoram

milder cousin of oregano. Used in Mediterranean cooking.

mint

light, fragrant, and tangy. Good contrast to garlic.

mustard powder

hot and spicy; yellow color. Used in salad dressings and marinades.

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nutmeg

mild, nutty, and fragrant. Good in cheese-based sauces or dessert sauces.

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oregano

dominant herb in most spaghetti and pizza sauces.

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paprika

mild, ground reddish powder used in creamy sauces. Made from the paprika pepper. Used in deviled eggs.

parsley

ever-present garnish with a mild herbal flavor

pepper

spicy berry with many variations including black, green, pink, and white. White pepper gives heat to most Chinese dishes.

poppy seed

tiny seeds with a sweetish, nutty taste and texture. Wonderful in coleslaw and sweet sauces.

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rosemary

fragrant, strongly flavored leaf that looks like a small pine needle.

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saffron

expensive spice because of the number of flowers it takes to make. Used in traditional Indian, Spanish, and Mediterranean sauces.

sage

strong, pleasant flavor with sweet, herbal fragrance.

savory

mild, thyme-like taste that adds special fragrance to sauces.

sesame seed

mild, nut-like flavor that improves by roasting in a little oil. Nice, pleasing garnish.

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tarragon leaf

rich, sweet flavor faintly like anise. Good with sauces accompanying chicken.

thyme

distinctive, pleasant herbal flavor. Nice in tomato-based sauces or salad dressings.

turmeric

brilliant yellow ground spice with peppery aroma and ginger-like flavor. Adds the golden color to curry powder.

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