Herbs and Spices
A glossary of herbs and spices along with common uses.
allspice
its scent is reminiscent of cinnamon, cloves, and nutmeg together. It is powerful so use it sparingly. Good in curry sauces.
anise
or star anise, a sweet, licorice like taste. Use in moderation. Toast the seeds first in a little oil.
basil
sweet and pungent; great in garlic/tomato-based sauces and Thai sauces. Good in marinades, too.
bay leaf
a strong taste that adds depth to sauces, stews, and soups. Bay
leaves come from the evergreen bay laurel tree in the Mediterranean Sea
area. They are typically removed after use because they taste bitter.
There are two types of bay leaves: Turkish and California. The
California has a stronger flavor and 2-3 inch narrow leaves while the
Turkish leaves are 1-2 inches long.
Bay leaves are used fresh or dried, noting the fresh leaf is more
pungent than the dried version.
Store dried leaves for up to a year in an airtight container away from
the light.
caraway
similar to dill seed. Mild, tangy flavor.
cardamom
sharp, pungent, and sweet with cinnamon-like aroma. Good addition to sweet sauces as it allows sugar cutback. Used in Indian dishes.
cayenne pepper
Hot, ground red peppers used in Cajun and Tex-Mex sauces.
celery seeds
celery-like flavor used in salad dressings and coleslaw.
chervil leaf
strong tasting with a hint of tarragon. Used with fish or fish sauces.
chives
mild onion flavor used as a garnish or in sauces
cilantro
also known as chinese parsley and coriander leaf. Best used in fresh form.
cinnamon
sweet, fragrant and used in curry sauces to dessert sauces.
cloves
evergreen bud used in pungent marinades or sweet sauces.
coriander
the seed of cilantro plant. spicy and citrus-like. Used in chili or delicate sauces.
cumin
mainstay in chili. Blends well with yogurt. Used in Indian cooking.
dill weed
feathery leaf of the dill plant. Light fragrance with a pungent kick. Great in lemon-based sauces especially with fish. Does not bake well. Can be freeze dried. Flavor diminishes as it cooks.
dill seed
seed of the dill plant. Generally does not substitute for dill weed. Bakes well.
fennel seed
licorice tasting, like anise, but milder. Use sparingly.
fenugreek
spicy, slightly bitter maple-like flavor found in curry sauces.
garlic
flavorful enhancer for most sauces. Use sparingly unless you want a garlicky kick.
ginger
sharp, spicy-sweet flavor used in Asian dishes and sweet sauces.
horseradish
white root powder with a hot, hearty flavor. Wasabi is a green type of horseradish favored in Japanese cooking.
mace
the ground outer covering of nutmeg. Pungent fragrance.
marjoram
milder cousin of oregano. Used in Mediterranean cooking.
mint
light, fragrant, and tangy. Good contrast to garlic.
mustard powder
hot and spicy; yellow color. Used in salad dressings and marinades.
nutmeg
mild, nutty, and fragrant. Good in cheese-based sauces or dessert sauces.
oregano
dominant herb in most spaghetti and pizza sauces.
paprika
mild, ground reddish powder used in creamy sauces. Made from the paprika pepper. Used in deviled eggs.
parsley
ever-present garnish with a mild herbal flavor
pepper
spicy berry with many variations including black, green, pink, and white. White pepper gives heat to most Chinese dishes.
poppy seed
tiny seeds with a sweetish, nutty taste and texture. Wonderful in coleslaw and sweet sauces.
rosemary
fragrant, strongly flavored leaf that looks like a small pine needle.
saffron
expensive spice because of the number of flowers it takes to make. Used in traditional Indian, Spanish, and Mediterranean sauces.
sage
strong, pleasant flavor with sweet, herbal fragrance.
savory
mild, thyme-like taste that adds special fragrance to sauces.
sesame seed
mild, nut-like flavor that improves by roasting in a little oil. Nice, pleasing garnish.
tarragon leaf
rich, sweet flavor faintly like anise. Good with sauces accompanying chicken.
thyme
distinctive, pleasant herbal flavor. Nice in tomato-based sauces or salad dressings.
turmeric
brilliant yellow ground spice with peppery aroma and ginger-like flavor. Adds the golden color to curry powder.
