Herbs & Spices

"Time is an herb that cures all Diseases." Benjamin Franklin (1706-1790)

Herbs and spices can make any ordinary dish, heavenly.  Here you'll discover how and when to use it in your cooking.  Discover the different levels of flavours in it and learn how to use them to create an eating experience based on all your senses.  I will try to create a list of the most popular herbs and spices and the foods they match.

Allspice: Use whole in pickling and simmering meats. Use ground for cakes, puddings, fruit preserves and relishes.

Anise: Coffee Cakes, Sweet Rolls, Cookies, Candies, and Sweet Pickles.

Bay Leaves: Use in pickling, stews, vinegars, soups, fish, tomato mixtures and pot roasts.

Caraway Seed: Rye Bread, Sauerkraut, Cabbage, pork, liver, and some spreads.

Cardamom Seed: Pastries, Breads, Coffee Cakes, Sliced Oranges, and Cookies.

Cassia: Use whole in pickling, preserving, puddings and stewing fruit. Use ground in mincemeat.

Cayenne: Meats, Fish, Sauces, Egg Dishes, and Cheese Dishes.

Celery Salt: Fish, Eggs, Potato Salad, Salad Dressings, Soups and Bouillon.

Chili Peppers: Use whole in pickling. Use in Soup, Stews and Chowders.

Chili Powder: Chili, Mexican Dishes, Shellfish, Cocktail Sauces, Stew Seasonings and Corn.

Cinnamon: Whole Sticks: Used in pickling and preserving. Use ground for cakes, cookies, and bread toppings, fruit toppings.

Cloves: Use whole with roast pork or ham, pickling of fruits. Use ground in baked goods, soups, stews and puddings.

Coriander: Use whole with Pickles, Apple Pie, Soups, Gingerbread, Cookies, Cakes, Biscuits, Stuffing, and Green Salads. Use ground in sausages and pork.

Curry Powder: Meat, fish, Eggs, Chicken, Soup, French dressing, Clam and Fish Chowder.

Dill Seed: Pickling, Sauerkraut, Salads, Soups, Fish and Meat Sauces, Gravies, and Green Apple Pies.

Fennel: Fish, Pastries, Apple Pie, Sweet Pickles, Candies.

Ginger: Use the root in Pickling, Chutneys, and Applesauce. Use ground in Cakes, Puddings, Pies, Cookies and Canning Fruit.

Mace: Use Blades for Fish Sauces, Pickling, Preserving, Fruit Jellies, and Gingerbread. Use ground in pound cakes, chocolate dishes and stews.

Marjoram: Use the leaf with Lamb, Stews, Soups, Sausages, and Poultry.

Mustard: Use dry in Meats, Sauces, and Gravies.

Nutmeg: Use in Baked Goods, Sauces, Puddings, and Vegetables.

Oregano: Tomato Dishes, Chili, and Pork.

Paprika: Shellfish, Fish, Salads, Garnish on Eggs.

Sage: Meat Stuffing and Pork Products.

Turmeric: Pickles, Meats and Eggs.

Anise: Leaves in salad or as garnish.

Basil: Dried leaves can be used in soups and stews.

Dill: Young leaves can be used as seasonings, or in salad.

Fennel: Use leaves for a garnish.

Mint: Use leaves in beverages, desserts, and sauces.

Sweet Marjoram: Use fresh leaves in salads. Use dried leaves for a rub on meats.

Tarragon/Estragon: Tops used in greens.

Thyme: Dried leaves are used in soups, sauces, stuffing for poultry and veal.