SPICES AND USE
Spice and Herb Flavoring's are listed in
alphabetical order.
Traditional Mediterranean herbs such as sage and
oregano help battle insulin resistance by 28 to
64 percent, respectively. In a USDA experiment,
researchers found that Sage and Oregano doubled
insulin activity, while Turmeric and Cloves tripled it. (Now
that’s good news for anyone trying to keep blood sugars
stable - in other words, for anyone who wants to protect
their health.) But Cinnamon proved the top performer - and in a subsequent
study, diabetics who ate one gram of Cinnamon (less then a half of a teaspoon) per day for 40 days lowered their fasting blood sugar by 18 percent and their LDL by 7 percent.
Adobo Seasoning - 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) - 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 - 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 - 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 - 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.
Bacon Flavored Bits - Sprinkle over tossed salads, macaroni or potato salads or omelets.
Basil Leaves - 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.
Basil and Tomato Presto Recipe for Pasta and Pizza
3 cups fresh basil leaves, washed and dried
1/2 cup of your favorite oil and vinegar Italian Dressing
1/4 cup grated Parmesan Cheese
Place all in a food processor and process until well blended.
Store in tightly covered container in refrigerator for up to 1 week.
Bay Leaves - 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 sauce.
Black Pepper, Ground - Used to flavor all types of dishes in cuisines worldwide. Add to meats, poultry, fish, vegetables, soup, stocks, meat sauces and pickling.
Caraway Seed - 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 - 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 Cheesecake, Butter Cookies, Sweet Potato Casserole, Gingerbread, Hot Cross Buns, Spiced Coconut Chiffon Pie, Spice Cake, Chicken, coffee, tea, meat sauce, soup, boiled rice.
Celery Seed - Used in making pickles. Add to coleslaw, potato salad, macaroni salad, egg salad, meat loaf, fruit salad dressing, salmon loaf, and chicken dishes.
Chili Powder - Use in chili, guacamole, tomato sauce, corn, corn bread, Spanish rice. Mix into pinto beans, bean dip, tamale pie, and enchiladas. Seasons chicken wings, hamburgers, and beef, or chicken stews. Toss with shredded Cheddar cheese and melt over tortilla chips for nachos.
Chipotle Chile Pepper - The dried, ground pods of Capsicum, indigenous to Mexico. Chipotle (chee-po-tleh) chiles are smoke dried jalapeños. They appear as a very wrinkled dark tobacco brown chile with a strong smoky aroma. Use 1 teaspoon per 4 servings for chili, tortilla soup, chicken or pork adobo sauce or marinade.
Chinese Five Spice - Ingredients; Cinnamon, Star Anise, Fennel, Cloves, Ginger, Peppercorn and White Pepper. 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. Mixed with ground salt, it makes a dip for deep-fried Chinese foods. Use sparingly - a little goes a long way
Chives - The smallest species of the onion family. Use as condiment for fish, potatoes and soups. Chives are one of the "fines herbes" of French cuisine. Chives can be found fresh at most markets year-round, they can also be dry-frozen, giving home growers the opportunity to store large quantities harvested from their own garden.
Cilantro Leaves - 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.
Cinnamon, Ground - 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, carrots, or beets. Combine with honey and softened butter to spread over biscuits or rolls
Cloves, Ground - Use in applesauce cake and gingerbread. Add to baked beans, cranberry relish, sauerbraten, chili sauce, green vegetables and ham sauce. Use in plum pudding, cookies, spiced nuts, stewed fruits, and dessert sauces.
Cloves, Whole - 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.
Coriander - Has a mild, distinctive taste similar to a blend of lemon and sage Coriander is used in Indian curries, gin, American cigarettes, and sausages. 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 flavor.
Cream of Tartar - 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.
Cumin, Ground - Use in pea, bean, lentil or chicken soups, 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.
Curry Powder - Use with beef, chicken, lamb, shrimp and vegetables in making curries. Also, use in fruit compotes, stuffed eggs, chicken and shrimp salad. Ingredients CONTAIN CORIANDER, FENUGREEK, TURMERIC, CUMIN, BLACK PEPPER, BAY LEAVES, CELERY SEED, NUTMEG, CLOVES, ONION, RED PEPPER, AND GINGER.
Dijon Mustard - 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. It is also used as an ingredient in mayonnaise and vinaigrette, in 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 Seed - Use for steam cauliflower, dill and Kosher pickles, sauerkraut, tomato juice, pickled beets, cottage cheese, season fish, bread, vegetables, noodles, salad dressing and sauces.
Dill Weed - Use with carrots, tomatoes, potatoes, salad dressings, and eggs.
Fennel Seed - Add to mayonnaise or salad dressing for macaroni or potato salad. Crush to use in seafood salads, soups, sauteed mushrooms, marinades or cheese dishes. Use in spaghetti sauce, pickles, cakes, cookies, beans, broccoli, and Brussels sprouts.
Fenugreek - 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, however, so use with caution until you become familiar with it. Used and cultivated throughout the Mediterranean, India and Northern Africa. India and Morocco.
Garam Masala - is a blend of ground spices common in the Indian and Pakistani cuisine, whose 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.
Garlic Powder - Use for pork, lamb, beef, tomato, barbecues, spaghetti sauces vegetables, soup, chicken, marinades, gravy.
Ginger, Ground - 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.
Italian seasoning - 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.
Ingredients CONTAIN MARJORAM, THYME, ROSEMARY, SAVORY, SAGE, OREGANO, AND BASIL.
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
Mace, Ground - 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 - Mix in ground beef for meat loaf or hamburgers and gravies. Add to barbecue sauce, spaghetti sauce, pizza sauce, stuffing for poultry, pork and veal.
Marjoram Leaves - Add to spaghetti sauce, pizzas, lasagna, barbecue sauces, poultry, beef, pork, salad dressing, stewed tomatoes, green beans.
Masala, Tikka (CTM) - 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 - 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 cuisines and spice blends such as chat masola, mint sauce, and green Thai curry
Mustard, Powder - Add to baked beans, egg yolks for stuffed eggs, cheese souffle, 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.
Nutmeg, Ground - Use in cookies, cakes, puddings and fruit dishes. Sprinkle on eggnog. Add to meat loaf, spinach and creamed chicken.
Onion Powder - 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.
Oregano - Use on tomato, eggplant, zucchini dishes. Add to spaghetti, pizza, and barbecue sauces, chicken, beef, pork, lamb, fish, stew.
Oregano Leaves - Sprinkle over pizza, add to spaghetti sauce, chicken, fish, tomatoes, potatoes, rice, sauteed zucchini, squash, eggplant, mushrooms, tomato or minestrone soups.
Paprika - 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 beef sauce.
Parsley Flakes - Mix 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.
Poultry Seasoning - Use in stuffing for poultry, veal, lamb, or pork. Add to chicken, casseroles, barbecue sauce, meat loaf, and herb bread. Ingredients CONTAIN THYME, SAGE, MARJORAM, ROSEMARY, BLACK PEPPER, AND NUTMEG.
Pumpkin Pie Spice - Use in pumpkin for pie, bread, cookies, sweet potatoes, and acorn squash. Add to sugar for spice toast or streusel topping. Ingredients CONTAIN CINNAMON, GINGER, NUTMEG, AND ALLSPICE.
Saffron - 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.
Rosemary Leaves - Use in ground beef for spaghetti, barbecue, pizza, lasagna sauces.
Use on lamb, pork, and chicken, eggplants, zucchini, stewed tomatoes, green beans, marinades.
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 flour 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.
Sage - Use for stuffing for poultry, beef, pork, or fish. Add to beef or lamb. Use in pot roast, beef stew, venison, cheese spreads, vegetable soup, chowders, and eggplant.
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. Ingredients CONTAIN CHILI PEPPER, CUMIN, OREGANO, BLACK PEPPER, GARLIC.
Thyme, Ground - Use on green beans, eggplant, carrots and zucchini. Add to beef stew, barbecue and pot pies. Use in cheese spreads or sauces.
Thyme Leaves - Use with green beans, eggplant, carrots and zucchini, tomato soups, lamb, beef stew. Mix in with barbecue or spaghetti sauce, cheese spreads, sauces, pot pies.
Turmeric, Ground - 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.
Vanilla Extract - Use in sour cream frosting, rice pudding, whipped cream topping, French pancakes, cakes and pies.
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