Spices and Use.
Spice List In Alphabetical Order
Adobo Seasoning and uses – Adobo is the immersion of
raw food in a stock (or sauce) comprised variously of
paprika, oregano, salt, garlic, and vinegar to preserve and
enhance its flavor. A Latino spice mixture used in various
countries including Mexico. A typical "purchased" mixture
may include garlic, onion, Tellicherry black pepper,
Mexican oregano, cumin and cayenne red pepper
("rural style" contains no-salt, "city style blend" contains salt.) Use to sprinkle on fried eggs and as a rub on meats prior to grilling or frying
or use in taco meat mixtures. Add 1/2 teaspoon per pound for chicken, beef, pork chops, ribs or cutlets, burritos, or use some to spice up a salsa and guacamole.
AJI-NO-MOTO (MSG) and uses - MSG may be the most widely
used flavor enhancing ingredient after salt and pepper.
MSG helps bring out the best natural flavors in a variety
of foods such as meat, poultry, seafood and vegetables.
Soups, casseroles, gravies and sauces are examples of
dishes that can benefit from the proper use of MSG.
While MSG harmonizes well with salty and sour tastes,
it contributes little or nothing to sweet or bitter foods.
Sold in the U.S. as Accent and in Europe as E621 or A.K.A. Ajinomoto
or Vetsin. *Some Individuals may be allergic to MSG. (Monosodium glutamate.)
Allspice, Ground, uses - Add to ground beef for Swedish meatballs. Use
in spiced tea, cakes, cookies, fruit pies and French toast. Add a pinch
to asparagus, chicken or tomato soups. Use in French dressing, beets,
baked beans, squash and carrots.
Anardana and uses - The crushed seeds of the delicious pomegranate fruit, which adds a souring taste to curries (spicy dishes.) The tang adds a dimension to the flavor that is specific to Indian food. Use when making sweet and sour sauce, sour soup, use in vegetables, in Iran it goes into fesenjan, chicken in walnut-pomegranate sauce; in Armenia and Georgia, it’s used to make sauces for kebabs. When used to marinate meat, it also acts as a tenderizer because of the enzymes it contains.
Anise Seed, Ground and uses - Use on baked apples. Add to cakes, cookies, breads, candy, stewed fruits, fruit pies, beef stew, fish dishes, hot or cold spice beverages, cheese, salad dressings, sausages, and appetizers. Its flavor resembles that of liquorice, fennel, and tarragon. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India.
Arrowroot and uses - A large perennial herb found in rainforest habitats. The edible starch known as arrowroot powder is used mainly as a thickening agent. Use it for biscuits, puddings, jellies, cakes, hot sauces and also with beef tea, milk or veal broth, noodles in Korean and Vietnamese cuisine. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as Asian sweet and sour sauce. It is invaluable in cooking when you wish to have a clear, thickened sauce, for example, a fruit sauce. It will not make the sauce go cloudy, as for example will cornstarch, flour or other starchy thickening agents. The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally. Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing.
The plant is naturalized in Florida, but it is chiefly cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. It used to be very popular in British cuisine.
Bacon Bits and uses - Sprinkle over tossed salads, macaroni or potato salads or omelets. Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon. They are most often salted. Some dried bacon bits are artificially flavored to taste like bacon and are a vegetable protein to resemble bacon. Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.
Basil Leaves and uses - Use basil leaves in tomato sauces, sprinkle over salads and sliced tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish. Use as a garnish for vegetables, chicken and egg dishes. Add to hot tea to aid in digestion. Use it as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used. Basil, or Sweet Basil, is a common name for the culinary herb sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil, originally from India, is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisine’s of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often-sweet smell.
Bay Leaves and uses - Add to water when stewing chicken. Flavor increases upon standing so remove from food after cooking. Add to the liquid when preparing pot roast or stew made from beef, lamb, or venison. Use in vegetable soup, fish or seafood chowders, and tomato soup. Add to liquid when steaming or poaching fish or shellfish. Use in marinades for chicken, beef, lamb, and veal. Use to make pickled beets. Add to French or herb salad dressing and let stand several hours for flavor to develop. Use when preparing barbecue or spaghetti sauces. If eaten whole, bay leaves are pungent and have a sharp, bitter taste. Always remove bay leaves before food is served. Bay leaf (plural bay leaves) fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Black Pepper, Ground and uses - Used to flavor all types of dishes in cuisine’s worldwide. Add to meats, poultry, fish, vegetables and soups, stocks, meat sauces and pickling. Black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.
Black pepper is native to India and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Black pepper is the world's most traded spice. Black Pepper has been used as a spice in India since prehistoric times. Pepper is native to India and has been known to Indian cooking since at least 2000 BC.
Broiled Steak seasoning and uses - A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. It flavors blends well with beef as well as pork and lamb. Mix the spices to make your own.
Caraway Seed and uses - also known as meridian fennel or Persian cumin is a biennial plant native to western Asia, Europe and Northern Africa. It has a pungent, anise-like flavor and aroma that comes from essential oils Use in breads, especially rye bread. Used in desserts, liquors, casseroles and curry. Used to add flavor to cheeses such as bondost, pultost, nøkkelost and havarti.
Add to potato salad, cheese dishes, sauerkraut and pastry for meat pies. Sprinkle on green beans, squash, cucumbers, omelets, or tuna casserole. Use crushed in meat marinades, lamb stew, and poultry stuffing.
Cardamom, Ground and uses – (The ginger family.) Used in Danish pastries, Saudi Arabian, North African, Asian, and Indian cooking and in spice blends such as garam -masala, curry powder, and berbere. Throughout the Arab world, Cardamom is one of the most popular spices, with Cardamom coffee being a symbol of hospitality and prestige. The spice is also very popular in the Scandinavian countries where it is used more extensively than cinnamon. Delightfully aromatic and sweet, use in Coffee, Cheesecake, Butter Cookies, Sweet Potato Casserole, Gingerbread, Hot Cross Buns, Spiced Coconut Chiffon Pie, Spice Cake, Chicken, tea, meat sauce, soup, and boiled rice. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more Smokey, though not bitter, aroma with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent are 10 pods equals 1½ teaspoons of ground cardamom.
Cayenne Red Pepper and uses - It is generally rated at 30,000 to 50,000 Scoville units. A seasoning ground from small, red chili peppers. It has been used as a spice in the dishes of many countries and is also used as a table condiment. It's heat and spiciness varies. It is a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor. Buffalo-wing sauce contains Cayenne pepper.
Celery Seed and uses - Used in making pickles. Add to coleslaw, potato salad, macaroni salad, egg salad, meat loaf, fruit salad dressing, salmon loaf, and chicken dishes. The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus around 30 AD. Celery seeds contain a compound, 3-n-butylphthalide, that has been demonstrated to lower blood pressure in rats. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products. Celery seed is available mixed with salt. Celery Salt can be added as a seasoning on Chicago style hot dogs and in bloody marys. Use it for flavoring soups, stews and sauces, or rub it on steaks.
Chili Powder and uses - Use in chili, guacamole, tomato sauce, corn, and corn bread, Spanish rice. Mix into pinto beans, bean dip, tamale pie, and enchiladas. Season chicken-wings, hamburgers, and beef, or chicken stews. Toss with shredded Cheddar cheese and melt over tortilla chips for nachos. Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, allspice, onion, cumin, and salt. It has a dominating flavor and widely used in Mexican and other Latin American dishes.
Chipotle Chile Pepper and uses -. Use 1 teaspoon per 4 servings for chili, tortilla soup, chicken, pork barbecue sauce or marinade. Chilpoktli meaning "smoked chili pepper" is a smoke-dried jalapeno. They appear as a very wrinkled dark tobacco brown chilies with a strong smoky aroma. It is a chili used primarily in Mexican and Mexican-inspired cuisine, such as Mexican-American and Tex-Mex. Best if used in a slow-cooked dish rather than raw. Add to soup, stew or in the braising liquid for meats, use in salsa, beans and lentils.
Chinese Five Spice and uses - Ingredients; Cinnamon, Sichuan pepper, Star Anise, Fennel, Cloves, Ginger, Peppercorn and White Pepper. Five spice may be used with fatty meats such as pork and duck. Add it to stir-fries, soups, sauces and red-cooked dishes. It works well with meats and chicken. It is often used in meat marinades and as a spice in barbecuing as a spice rub for chicken, ducks pork and seafood. Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. In Hawaii, some restaurants place a shaker of the spice on each patron's table.
Chives and uses – Are he smallest species of the onion family. Use as condiment for fish, potatoes and soups. Chives are one of the "fines herbs" of French cuisine. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes are diced and used as an ingredient for fish, potatoes, soups, and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests. Chives are one of the "fines herbs" of French cuisine. Chives can be found fresh at most markets year-round, making them a readily available herb; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens
Cilantro Leaves and uses – (Coriander leaves) Are especially good in Mexican and Oriental dishes. Use in fajitas, tacos and enchiladas. Add to salsa, guacamole, gazpacho and chicken soup. Sprinkle on vegetables and beef roast. Stir into corn and corn bread batter. Add to melted butter and brush on chicken. Add to cheddar cheese and melt on tortilla chips. Use in Mexican omelets, stews, much soups, steamed fish, curries, salad dressings, relishes and tomato based sauces, and noodle dishes. Fresh Coriander leaves may commonly be known as Chinese parsley or cilantro.
Chervil and uses - is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavored dishes and is a constituent of the French mixture of fine herbs. Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelets, salads and soups, potato, add fresh leaves to white wine vinegar and use as a salad dressing. More delicate than parsley, it has a faint taste of liquorice or aniseed. Much of the delicate flavor of chervil is lost when cooked or heated to a high temperature, so it is best to add chopped chervil near the end of cooking time or add it raw to the dish before serving the meal.
Cinnamon, Ground and uses - For pie, apple crisp, or stewed apples. Add to chocolate or vanilla pudding, pancake mix, brownies, chocolate cake, and hot chocolate. Sprinkle over French toast, hot cereal, eggnog, broiled grapefruit and bananas. Use on ham, pork, yams, stews, sauces, curries, carrots, or beets. Combine with honey and softened butter to spread over biscuits or rolls.
Cinnamon is a spice obtained from the inner bark of several trees that is used in both sweet and savory foods. Cinnamon trees are native to South East Asia.
The Hebrew Bible makes specific mention of the spice many times: First when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil and in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret, which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples.
Cloves, Ground and uses - Use in applesauce cake and gingerbread. Add to baked beans, cranberry relish, sauerbraten, chili sauce, barbecue sauce, chili, gravy, cheeses, coffee, syrup, pies, green vegetables and ham sauce. Use in plum pudding, cookies, spiced nuts, stewed fruits, and dessert sauces as well as sweet or spicy dishes.
Whole Cloves; Stick cloves in ham, add to hot chocolate and tea, onions, glazed pork, beef pot roast, marinades, poached fish and soups. Use in pickling, pomander balls and fruit peels for a garnish. Cloves come from an evergreen tree.
Coriander and uses - Has a mild, distinctive taste similar to a blend of lemon and sage Coriander is used in Indian curries, gin, American cigarettes, and sausages potato salad, rice, beans, soups like lentil. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavors.
Cream of Tartar and uses - Add ½ teaspoon Cream of Tartar to egg whites and beat to stabilize the whites in angel food cake, meringue shells, meringue for pies, and 7-minute frostings. In food, cream of tartar is used for Stabilizing egg whites, increasing their heat tolerance and volume, Preventing sugar syrups from crystallizing, Reducing discoloration of boiled vegetables. Additionally it is used as a component of Baking powder, as an acid ingredient to activate baking soda. Best to use Cream of Tartar
only if a recipe mentions it.
Creole Spice and uses - Make your own Creole seasoning by combining; 2-1/2 Tbsp paprika, 2 Tbsp salt, 2 Tbsp garlic powder, 1 Tbsp freshly ground black pepper, 1 Tbsp onion powder, 1 Tbsp cayenne, 1 Tbsp dried oregano, 1 Tbsp dried thyme. Use it in Recipes such as Cajun Shrimp Soup, Gumbo, Fish Jambalaya, Cajun Kale and Rice, Cajun Crawfish and Shrimp Etouffe,
Deep-Fried Turkey Marinade, Broccoli Crawfish Cheese Soup.
Cuban Spice and uses - A blend of Organo, salt, cayenne pepper, cumin, chili powder, cinnamon, ground clove. Use it in Cuban rice and beans, meats like shredded beef dishes, sauces, soups and stews, pork, chicken, Cuban sandwiches.
Cumin, Ground and uses – Add to peas, beans, chicken soup, fajita marinade, black bean soup, lentil soup and chicken soup. Add to cabbage, tomato sauces, curry dishes, beef stew, meat loaf, Mexican-style baked eggs, marinades for shish kebab and wild game. Use to season Mexican-style rice, tacos, enchiladas, chili, tomato sauce, and beef stew. Cumin has been in use since ancient times. Seeds excavated at a Syrian site have been dated to the second millennium BC.
Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisine, central Asian Uzbek cuisine, and the western Chinese cuisine of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional bread from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Curry Powder and uses - Use with beef, chicken, lamb, shrimp and vegetables in making curries. Also, use in fruit compotes, stuffed eggs, chicken and shrimp salad, corn bread, soup and dips. Curry Powder is a blend of many spices. Ingredients: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onion powder, Red Pepper and Ginger Curry powder is available in mild or hot blends. Curry powder is usually intended to be the dominant flavor but it also may be used in small amounts simply to enhance the flavor of foods such as corn bread, stuffed eggs, soup, and sour cream dips.
Dijon Mustard and uses - There is such a flavor difference between yellow mustard and Dijon mustard that one should not substitute one for the other in cooking. Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak as it contains; One part mustard, one part vinegar, two parts oil, salt, and pepper It is also used as an ingredient in mayonnaise and vinaigrette, dressings, glazes, sauces, soups, marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping french-fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegarain and/or olive oil. Mustard is a popular accompaniment to hot dogs and Bratwurst.
Dill Weed and uses - Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.
Fennel Seed and uses - Add to mayonnaise or salad dressing for macaroni or potato salad. Crush to use in seafood salads, soups, sautéed mushrooms, marinades or cheese dishes. Use in spaghetti sauce, pickles, cakes, cookies, beans, broccoli, Brussels sprouts, pastas, vegetable dishes and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads. Fennel has a mild anise-like flavor, but is more aromatic and sweeter. Fennel is also used as a flavoring in some toothpaste.
Fenugreek and uses - has a dull, yellow color and powdery texture. It is a common ingredient in curry powders. An extract of the seeds is also used commercially in artificial flavorings such as vanilla, caramel, butterscotch and especially maple. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, so use with caution until you become familiar with it. Used and cultivated throughout the Mediterranean, India and Northern Africa, India and Morocco.
Kasuri Methi (Fenugreek) - is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India. The leaves are generally used as a condiment for flavoring and giving special delicious taste. Steaming is considered the best method of cooking leaves; in this the vitamins are retained and the vegetable become palatable. They have an aromatic odor and agreeable spicy taste. Kasoori Methi leaves is an important ingredient of curry powder and juicy and fry vegetables. Use a good brand Organic Curry Powder
Garam Masala and uses - Try some in any recipe requiring a dish to be spicy hot; it is a blend of ground spices common in the Indian and Pakistani cuisine, who’s literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. Garam Masala Powder a sweet, aromatic blend of spices delivers warm exotic flavors essential to traditional Indian cooking. In the chicken dish Murgo Kari (chicken curry) the procedure is also precise. First the chicken is fried and removed from the pan. Onion, garlic and fresh ginger are added to the pan and cooked slowly for 7 to 8 minutes. Next cumin, turmeric, ground coriander, cayenne and fennel seed are added with water and fried for a minute or so. Next tomato concassé is added with cilantro, yogurt and salt. The chicken is returned to the pan and more water is added. Finally some garam masala is sprinkled on top, the pot is tightly covered and the dish cooks another 20 minutes before serving. In Pakistan, Garam Masala is a common additive in various types of pilaf- rice, It is usually added to hot oil in which onions have been fried golden brown.
Garlic and Garlic Powder and uses – Its close relatives include the onion, shallot, leek, chive and rakkyo. Dating back over 6,000 years, garlic is native to central Asia and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes. Use for pork, lamb, beefs, tomato, barbecues spaghetti sauces, vegetables, soup, meats, chicken, fish, marinades and gravy. Fact: To numerous to mention it can be used in about anything and even used in bakery.
Ginger Root, Ground and uses - Add to sliced carrots and sweet potatoes. Use in cakes, cookies, gingerbread, fruit, or steamed puddings, oriental dishes, lamb, pork, beef, veal, chutney, salad dressings, teriyaki sauce, and chicken dishes. Ginger flavor is citrus and sweet. Ginger is available ground, whole (gingerroot) or crystallized. Use to add zest to many dishes such as gingersnaps, gingerbread, pumpkin pie and sweet breads.
Herbs De Province uses – Is a Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza.
Italian Seasoning and uses - A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Italian seasoning blends a variety of aromatic herbs to flavor pasta sauce. Also add to dips, herb breads, any tomato dish and best in marinades and rubs. Spread on toasted French bread or on top of baked potatoes. Stir into spaghetti sauce, tomato sauce, meat marinades, and cooked vegetables. Sprinkle on pizza, sub sandwiches, and fresh tomatoes. Use with beef, veal, pork, and chicken. Italian seasoning blends a variety of aromatic herbs to flavor pasta sauce, meats and vegetables
Jerk, Jamaican and uses - A style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Use as a spicy flavoring to meats and vegetables.
Jamaican Spice contains; allspice, caraway, black pepper, coriander, garlic, ginger, nutmeg and thyme.
Mace, Ground, and uses - Add to cakes, brownies, cookies, steamed pudding, and nut breads, add a dash to hot chocolate, lemon glaze, baked custard, sliced fresh fruit and fruit salad dressing, spinach, carrots, asparagus, and sweet potatoes. Sprinkle on eggnog and milk shakes. Use in pound cake, nut breads, Danish pastries, fruit pies, puddings, fish, chicken, spinach, and yellow vegetables. Mix in with creamed sauce for chicken and turkey.
Marjoram, Ground, and uses – It has sweet pine and citrus flavors. Mix in ground beef for meat loaf or hamburgers and gravies. Add to barbecue sauce, spaghetti sauce and pizza sauce, in stuffing for poultry, pork and veal.
Marjoram Leaves - Add to spaghetti sauce, pizzas, lasagna, barbecue sauces, poultry, beef, pork, salad dressing, stewed tomatoes and green beans.
Masala, Tikka (CTM) and uses - Has both a hot and sour taste. Use in grilling. Mix it in sour cream to make dip and in a yogurt marinade for chicken. Chicken Tikka masala is one of the most popular dishes in Indian restaurants in this country.
A Simple Direction to use the Tikka Spice Blend. Add the spice in a pan. Once the pan is hot add oil and sauté onions until onions are translucent or brown as per your desire. Add the spice mixture along with fresh plump roma diced tomatoes. After the flavors are all mixed together with the help of the tomato juice add the meats or vegetables of your choice.
Mint Leaves and uses - Commercially prepared mint oil or extract are better than anything you can concoct at home from the fresh herb. For most culinary purposes, garden peppermint is a bit strong. If you use them, harvest only the young leaves. The older leaves and the stems tend to be bitter. Spearmint and curly mint are more versatile for culinary uses. Milder than peppermint, they enhance all sorts of meat, fish, or vegetable dishes. All garden mints are best used fresh and should be stored only briefly, in plastic bags in the refrigerator. They may be frozen. Dried leaves should be kept in an airtight container in a cool, dark place. Mint is used in Afghanistan, Egyptian, Indian, and Mid-Eastern cuisine and spice blends such as chat masola, mint sauce, and green Thai curry.
Moroccan Spice and uses - Moroccan cuisine spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are homegrown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and 'maadnous'(parsley.)
Used in common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for Moroccan cuisine.
Mustard, Powder and uses - Add to baked beans, egg yolks for stuffed eggs, cheese soufflé, cheese spreads, sauces. Use in French dressing, mayonnaise, barbecue sauces, chicken curry, potato salad, Italian dressing, egg salad, deviled crab or deviled ham, crab imperial, shrimp salad, meat loaf and creamed onions, ham glaze, macaroni salad and seafood crepes, Chinese hot mustard for egg rolls or shrimp. Mustard is a condiment made from the seeds of a mustard plant. Whole, ground, cracked or bruised mustard seeds are mixed with water, salt, lemon juice, mayonnaise or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright-yellow to dark-brown. English Mustard is among the strongest, made from only mustard flour, water, salt and, sometimes, lemon juice but not with vinegar. French Mustard or Moutarde de Dijon, has added vinegar, and is milder. German Mustard or Senf is milder still. Homemade mustards are often far hotter and more intensely flavored than commercial preparations. Strong mustard can cause the eyes to water, sting the palate, and inflame the nasal passages and throat. Mustard can also cause allergic reactions. Commonly paired with meats and cheeses, mustard is also a popular addition to sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, the Caribbean, northern Europe, the British Isles, the Balkan States, Asia, North America, and Africa, making it one of the most popular and widely used spices and condiments in the world.
Nutmeg and Mace uses – Both have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best-grated fresh in a nutmeg grater.
In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white color juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice or, as it is called in Penang Hokkien, lau hau peng. In Indian cuisine, nutmeg is used in many sweet as well as savory dishes (predominantly in Mughlai cuisine). It is known as jaiphal in most parts of India. In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes. In Arabic, nutmeg is called jawzat at-tiyb
In originally European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink.
Onion Powder and uses - Use for soup, vegetables, chowders, stews, and casseroles, salads, potato, pasta, chicken, tuna, ham, beef, pork, chicken, fish, veal, dips, salads, dressings, cheese sauce, egg dishes. Onion (Flakes, Powder, Salt) - Onions are an important flavoring in almost every country in the world. When combined with other ingredients, onion flavor is rarely overwhelming or assertive. Onions are pungent when raw and become sweet in flavor when cooked.
Oregano and use - Use on tomato, eggplant and zucchini dishes. Add to spaghetti, pizza, and barbecue sauces, chicken, beef, pork, lamb, fish and stew. Oregano Leaves - Sprinkle over pizza, add to spaghetti sauce, chicken, fish, tomatoes, potatoes, rice, sautéed zucchini, squash, eggplant, mushrooms, tomato or minestrone soups. It is a close relative to marjoram.
Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue.
Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb” which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisine. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. The leaf is most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.
Chefs in the southern Philippines to eliminate the odor of carabao or beef when boiling it also use oregano, while simultaneously imparting flavor.
Paprika and use - Paprika's bright red color makes it a pleasing garnish. Sprinkle on eggs, potatoes, fish and bacon slabs. Add with sour cream to make a chicken or a beef sauce. Paprika is a spice made from the grinding of dried bell peppers or chili peppers. In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisine to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. Paprika is produced in a number of places including Hungary, Serbia, Spain and California. After the container is opened paprika should be kept in the refrigerator. Widely used as a garnish for light-colored food it is a popular addition to many rubs, marinades and sauces. It is the principal seasoning in Hungarian goulash and often is used in French dressing.
Parsley, Flakes, and use - Mix them with butter and pour over vegetables or fish. Use as a garnish as well as for flavor. Sprinkle on top of fish after cooking, stuffed eggs, cauliflower, potatoes, carrots, yellow squash, and soups, chicken dishes. Roll cheese balls in the flakes. Toss with buttered noodles or rice. Use to top creamed dishes. Parsley is available fresh or as dried flakes.
Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In Central and Eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash). In southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pâtés. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest.
Root parsley is very common in central and eastern European cuisine, where it is used as a soup vegetable in many soups and in meat or vegetable stews and casseroles.
Piloncillo is used in Mexican candy - Unlike white sugar, which is flat and one-dimensional in its sweet flavor, piloncillo is smoky, caramel and earthy. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it.
Poultry seasoning and use - Poultry Seasoning was created mainly for adding to stuffing’s to flavor them. Also use it on all poultry, pork, or veal dishes. A typical mixture of herbs often used in Poultry Seasoning includes marjoram, thyme, sage, and rosemary; other ingredients that may be added separately, depending on taste desired may include parsley, celery seed, basil, ground pepper, nutmeg, garlic powder, or onion powder. Poultry Seasoning is used as a rub on chicken, turkey, pork, veal, lamb and much white meat upland game birds. It may also be used as a seasoning for casseroles, meat loaf, herbed breads, and herb sauces.
Pumpkin Pie Spice Mix and use - Use in pumpkin for pie, bread, cookies, sweet potatoes, acorn squash, sweet potato pie, cakes, cookies and custard.
Add to sugar for spice toast or streusel topping. The Spice consists of cinnamon,
ginger, nutmeg and clove or allspice powders.
To make your own Pumpkin Pie Spice Mix:
Ingredients 1/2 teaspoon of cinnamon into a small bowl or cup.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Makes 1 teaspoon of pumpkin pie spice.
Place all in a zip lock bag and shake to mix.
Rosemary and use - Rosemary is a fragrant evergreen with needle-like leaves and has a distinctive fresh, sweet, piney aroma and flavor. Rosemary is available in leaf form. Use with lamb, pork, potatoes, carrots, stews, sauces, marinades, fish, poultry and bread, use on grilled or skewered meat and in roasted potato dishes. Add to vinegar to flavor it. The Rosemary leafs both fresh and dried, are used in traditional Mediterranean cuisine.
Saffron and use – Saffron is the most expensive Spice in the World. Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes. Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. A very small pinch goes a long way with Saffron. Use it in Italian risotto, Spanish chicken and rice dishes, French seafood stews and Scandinavian sweet breads.
Saffron contains a dye, which imparts a rich golden-yellow hue to dishes.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange coloring to foods. Saffron is widely used in European, Arab, Indian, Persian, and Turkish cuisine. Confectioneries and liquors also often include saffron.
Sage and use - Use for stuffing for poultry, beef, pork, or fish. Add to beef or lamb. Use in pot roast, sausages, beef stew, venison, cheese spreads, vegetable soup, chowders, and eggplant. As a kitchen herb, sage has a slight peppery flavor. In British cooking, it is used for flavoring fatty meats, Sage Derby cheese, poultry or pork stuffing, Lincolnshire sausage, and in sauces. Sage is also used in Italian cooking, in the Balkans, and the Middle East. It is one of the major herbs used in the traditional turkey stuffing for the Thanksgiving Day dinner in the United States.
Savory, summer, and uses - Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as "cretonade", which is excellent with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonade), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most French food stores. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
Salt and uses – Salt can used on anything to bring out flavors and has a flavor of it’s own. Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. It is a crystalline solid, white, pale pink or light gray in color, normally obtained from sea water or rock deposits. Edible rock salts may be slightly grayish in color because of mineral content. Kosher Salt is a course ground salt, with no chemicals added. Used by many cooks in brines, rubs, and marinades. Also used for coating the rim of the glass for Margaritas. Salt brightens food flavors and balances sweetness and acidity by decreasing the sourness of acid and increasing the sweetness of sugar. Use 1 teaspoon per quart for soups and sauces. 2 teaspoons per pound for boneless raw meat. 1 teaspoon per 4 cups flours for dough. 1 teaspoon per two cups liquid for cooked cereal. 1 teaspoon per 3 cups water for boiled vegetables. 1 tablespoon per 2 quarts water for pasta.
Texas Chili Powder and uses - Use in guacamole, tomato sauce, corn and corn bread, and Spanish rice. Mix into pinto beans, bean dip, tamale pie enchiladas and chili con carne. Season chicken wings, hamburgers and beef or chicken stews. Toss with shredded Cheddar cheese and melt over tortilla chips for nachos. Ingredients mixed contain ground cumin seeds, onion powder, Mexican oregano, chipotle chili powder, garlic powder, allspice. Pre-blended chili powder was first invented to season the iconic Texas dish chili con carne.
Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun, is made out of sugary tarragon concentrate and colored bright green. In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica.
Tarragon Leaves - Add to turtle or chicken soups, peas, spinach, yellow squash, corn, cauliflower, mushroom, bearnaise sauce, salad greens, potato, tuna, chicken, egg and pasta salads, and sauces for fish or chicken.
Texas Chili Powder - Use in guacamole, tomato sauce, corn and corn bread, and Spanish rice. Mix into pinto beans, bean dip, tamale pie enchiladas and chili con carne. Season chicken wings, hamburgers and beef or chicken stews. Toss with shredded Cheddar cheese and melt over tortilla chips for nachos. Basic ingredients contains; chili pepper, cumin, oregano, black pepper and garlic
Thyme, Ground, uses - Use on green beans, eggplant, carrots and zucchini. Add it to Beef stew, barbecue and pot pies. Use in cheese spreads or sauces. Thyme is widely used in cooking. Thyme is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs. Thyme, while flavorful, does not overpower and blends well with other herbs and spices. Thyme is sold both fresh and dried. Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. If the recipe does not specify fresh or dried, assume that it means fresh. Dried thyme is widely used in Armenia. It is perfectly acceptable to substitute dried for whole thyme. Thyme leaves; Use with green beans, eggplant, carrots and zucchini, tomato soups and lamb. Mix in with barbecue or spaghetti sauce, cheese spreads, sauces, pot pies, cheese and liqueurs.
Turmeric, Ground, uses - Use to make pickles, chow-chow and relishes. Add to chicken and seafood casseroles, rice to give a yellow color. Use in mayonnaise, cream sauces, and scrambled eggs for color. In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice. It is one of the key ingredients for many Indian, Persian and Thai dishes such as in curry and many more. Most usage of turmeric is in the form of root powder. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces and gelatins. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes, such as the cake sfouf. Turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustard, canned chicken broth and other foods.
Many Persian dishes use turmeric as a starter ingredient for almost all Iranian fry ups (which typically consist of oil, onions and turmeric followed by any other ingredients that are to be included). In Nepal, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color, as well as for its medicinal value. In South Africa, turmeric is traditionally used to give boiled white rice a golden color.
Vanilla Extract - Use in sour cream frosting, rice pudding, whipped cream topping, French pancakes, cakes and pies. Vanilla extract is a solution containing the flavor compound vanillin. Macerating and percolating vanilla beans in a solution of ethyl alcohol and water makes pure vanilla extract. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 13.35 ounces of vanilla bean per gallon. Vanilla extract is the most common form of vanilla used today. Mexican, Tahitian, Indonesian and Bourbon vanilla are the main varieties. Natural vanilla flavoring is derived from real vanilla beans with little to no alcohol. The maximum amount of alcohol that is usually present is only 2%-3%. Also on the market is imitation vanilla extract, a wood by-product usually made by soaking alcohol into wood, which contains vanillin. The vanillin is then chemically treated to mimic the taste of natural vanilla.
White pepper and uses - has a similar but earthier flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. White pepper consists of the seed of the pepper plant alone, with the darker colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods. Ground white pepper is sometimes used in Chinese cooking or in dishes like salad, light-colored sauces or mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavor from black pepper due to the lack of certain compounds that are present in the outer fruit layer of the drupe but are not found in the seed.
Chefs and Cooks are always creating delicious new dishes by experimenting with spices. A rule of thumb “never add too much of a spice to change the flavour of the focused item you are preparing and always taste as you go along”. Write down (to avoid forgetting) what spice/spices, the brand name and the amount you added or subtracted from the original recipe. You will be able to recreate "from your notes" the new recipe over again. Try your new recipe on guests for feedback. Hit or miss, never give up being creative much like an artist. Bon Appétit!