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Herbs And Spices In Cooking

 

 

Here's some information to help acquaint you with a few of the herbs and spices that are popular in cooking. Herbs and spices tend to be potent, so use small amounts, 1/4 teaspoon for every 4 servings, until you're more familiar with the effects. Crush dried herbs, or snip fresh ones before using. Use 3 times more fresh herbs if substituting fresh herbs for dried. 

 

Basil

 

Sweet, warm flavor with aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.

 

 

Bay Leaves

 

Pungent flavor. Use whole leaf, but remove the leaf before serving. Good in vegetable dishes, seafood, stews, and pickles.

 

 

Caraway

 

Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut.

 

 

Chives

 

Sweet, mild flavor like that of onion. Excellent in salads, fish, soups, and potatoes.

 

 

Cilantro

 

Use fresh. Excellent in salads, fish, chicken, rice, beans, and Mexican dishes.

 

 

Curry Powder

 

Several spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish and vegetables.

 

 

Dill

 

Both seeds and leaves are flavorful. Leaves may be used as a garnish, or cooked with fish, soup, dressings, potatoes, and beans. Leaves or the whole plant may be used to flavor pickles.

 

 

Fennel

 

Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.

 

 

Ginger

 

A pungent root, this aromatic spice is sold fresh, dried, or ground. Use in pickles, preserves, cookies, soups, and meat dishes.

 

 

Marjoram

 

May be used both dried or green. A very mild version of Oregano. Use to flavor fish, poultry, omelets, lamb, stews, stuffing , and tomato juice.

 

 

Mint

 

Aromatic, with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.

 

 

Oregano

 

Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry, and vegetables.

 

 

Paprika

 

A bright red pepper, this spice is used in meat, vegetables, soups, or as a garnish for potatoes, salads, or eggs.

 

 

Parsley

 

Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing, and mixed greens.

 

 

Rosemary

 

Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread or potatoes. Great in dressings.

 

 

Saffron

 

Orange-yellow in color, this spice flavors or colors foods. Use in soup, chicken, rice, and breads.

 

 

Sage

 

Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads.

 

 

Tarragon

 

Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots, and dressings.

 

 

Thyme

 

Sprinkle leaves on fish or poultry before broiling or baking. Throw a few springs directly on coals shortly before meat is finished grilling.