SPICES
Keep all spice in tightly covered containers,
in a cool dark place.
Spices lose their flavor after a year
'on the shelf', and will need
to be replaced at that time.
Spices should enhance, but not overpower,
the flavor of your dish.
Use moderation, start by adding
only half of the spice called for
and taste before adding more.
Spicing should be done 'to taste'.
Spices turn bitter if/when overheated.
During lengthy cooking add the spice
during the last 1/2 hour of cooking.
This will keep your spice fresh tasting.
In most cases 1 TEASPOON of dried spice
equals 1 TABLESPOON of fresh.
ALLSPICE
FLAVOR: blend of cinnamon, cloves and nutmeg.
USES: meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies, pastries.
ANISE
FLAVOR: licorice-like.
USES: meat, poultry, vegetables, fruits, cakes, cookies, candies.
BASIL
FLAVOR: pungent, sweet aroma.
USES: Broiled and roasted meat and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffings, sauces.
BAY LEAF
FLAVOR: strong.
USES: stews, soups, vegetables, pickles, gravies, sauces, marinades.
NOTE: Remove from dish before serving. (can cause choking)
CARAWAY
FLAVOR: sweet, slightly sharp.
USES: meat loaves and stews, bread, pot roasts, vegetables, salads, cheese spreads, dips, sauces.
CARDAMOM
FLAVOR: pungent, aromatic seed.
USES: bread, pastries, cookies, fruits, meats, poultry, fish.
CAYENNE
FLAVOR: red pepper, very hot.
USES: meats, seafood, egg and cheese dishes, soups, sauces, dips,
spreads, French dressing.
NOTE: use carefully, do not add large amounts at once.
CELERY SALT and/or SEED
FLAVOR: tangy, celery taste.
USES: meat, fish, stews, cheese dishes, egg dishes, sauces, spreads,
dressings, stuffings.
CHILI POWDER
FLAVOR: hot, peppery blend of herbs and spices.
USES: Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, speads, dressings, dips, egg dishes, vegetables.
NOTE: another spice that must be employed with caution.
CHIVES
FLAVOR: sweet, delicate, onion-like.
USES: fish, poultry, egg or cheese dishes, vegetables, soups, salads, dressings.
CINNAMON
FLAVOR: sweet, spicy aroma.
USES: breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.
CLOVES
FLAVOR: strong, spicy-sweet aroma.
USES: pork, lamb, barbeque sauces, pickles, relishes, fruits, breads, cakes, cookies, desserts.
CORIANDER
FLAVOR: sage and lemon rind.
USES: curries, stews, pickles, bean and rice dishes, breads, cookies, gingerbread, cakes.
CUMIN
FLAVOR: strong, slightly bitter, lemon flavour.
USES: Spanish, Mexican, and Eastern dishes, stews, pickles, tomato dishes.
NOTE: another 'Lethal Weapon', use with caution.
CURRY POWDER
FLAVOR: a blend of many spices. Warm and sharp and hot and spicy.
NOTE: Flavor depends on brand.
USES: meat, poultry, seafood, egg dishes, cheese dishes, soups, sauces,
seafood salads, dips, cheese spreads, rice dishes.
DILLWEED or DILLSEED
FLAVOR: mild, slight caraway aroma.
USES: meat, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.
GINGER
FLAVOR: pleasant odour, pungent taste.
USES: Oriental dishes, meats, poultry, vegetables, fruits, dressings, pickles, jams, marinades, breads, cookies, pies, cakes, desserts.
MACE
FLAVOR: similar to nutmeg.
USES: veal, fish, stews, egg, cheese and vegetable dishes, soups, sauces, cakes, cookies.
MARJORAM
FLAVOR: spicy and sweet.
Uses: Roasts, meat, poultry, fish, seafood, eggs, stews, casseroles, soups, vegetables, salads, gravies, sauces.
MINT
FLAVOR: spicy and cool.
USES: Roast lamb and beef, vegetables, sauces, relishes, jellies, salads, fruits, beverages.
MUSTARD
FLAVOR: pungent taste.
USES: pickles, relishes, dressings, sauces, dips, egg dishes, marinades, pork, ham, corned beef.
NUTMEG
FLAVOR: warm, sweet and spicy.
USES: vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.
OREGANO
FLAVOR: strong and aromatic.
USES: Italian dishes, pizza, pasta, meats, poultry, fish, seafood, stews, casseroles, egg dishes, tomato sauces, soups, vegetables, salads, dressings.
PAPRIKA
FLAVOR: varies - mild and slightly sweet to hot.
USES: meat, poultry, dressings, dips, vegetables, soups, salads.
NOTE: Canbe used to add colour to dishes.
PARSLEY
FLAVOR: "Flat Leaf" is mild.
"Curley Leaf" is for garnish
USES: Brings out the flavor of most non-sweet foods.
POULTRY SEASONING
FLAVOR: similar to sage, but milder.
USES: poultry, stuffings, biscuits.
ROSEMARY
FLAVOR: sweet, spicy, pine-like aroma.
USES: roasts, meat, poultry, fish, stew, casseroles, stuffings, salads, bread, egg dishes.
SAFFRON
**Most expensive spice in the world**
FLAVOR: stron aroma, slightly bitter.
USES: poultry, fish, seafood, rice, bread, cakes.
Can also be used as a tea.
SAGE
FLAVOR: strong, slightly bitter.
USES: roasts, meat, poultry, fish, stuffing, vegetables, cheese dishes, salads, gravies, sauces.
SAVORY
FLAVOR: pleasant, peppery aroma.
USES: meat, poultry, egg dishes, fish, stuffing, salads, soups, gravies, sauces.
SESAME SEED
FLAVOR: mild, nut-like.
USES: As a garnish on bread, rolls, cookies, salads.
TARRAGON
FLAVOR: mild, licorice-like.
USES: meats, poultry, fish, stews, vegetables, salads, sauces, desserts, cookies
THYME
FLAVOR: strong, pungent.
USES: roat meat, roast poultry, fish, stews, vegetables, salads, sauces.
TUMERIC
FLAVOR: aromatic, slightly bitter, pepper-like.
USES: curry dishes, pickles, relishes, dressings, dips.
