Knowledge of Cooking with Herbs, Spices and Seasoning

Herbs and spices can add flavor and variety to your food. Use a little at first, then add more when you're sure you like the flavor. To substitute dried herbs for fresh herbs, use ¼ tsp powdered or 1 tsp crushed powder in place of 1 tbsp fresh chopped herbs. Some herbs and spices are quite expensive. You may just want to buy some less expensive herbs and spices that you will be using.

Herbs and spices will lose their flavor and may go bad or malfunction if stored in the cupboard for more than a year. If you use herbs and spices slowly, buy small containers, or store them in the fridge.

Allspice: A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, biscuits, chicken, beef and fish dishes.

Basil: Use in tomato and egg dishes, stews, soups and salads.

Bay Leaves: Use in tomato dishes, fish and meat dishes.

Celery Seed: Use in juices, soups, salads, vegetables, stews, poultry, rolls, and biscuits.

Chili Powder: Use in chili, bean and rice dishes.

Chives: Use in potato dishes, soups, dips and sauces.

Cilantro: Use in Latin American, Indian, and Chinese dishes, salsa, stir fries, bean or rice salad, hot cooked rice, grilled chicken or fish, or a plate of ripe tomatoes. Use fresh if possible.

Cinnamon: Use in french toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops.

Cloves: Use whole cloves on ham or pork roast; use grated cloves to flavor pear or apple desserts, beets, beans, tomatoes, squash, and sweet potatoes.

Coriander Seed: Use in Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing.

Cumin: Use in Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; also use as ingredient in curry powder.

Dillweed: Use in tuna or salmon salad, potato salad, pickles, dips and sauces.

Garlic: Use in Mexican, Italian and Oriental dishes and in salad dressings; can be also used fresh or dried, minced or powder.

Ginger (Fresh): Use in Oriental dishes, marinades for chicken or fish, fruit salad, dressings.

Ginger (Ground): Use in gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes.

Ground Peppers (Black, Cayenne & White Pepper): Use in meats, casseroles, vegetables and soups.

Italian Seasoning: A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti.

Marjoram: Use in egg and cheese dishes, meats, fish, poultry and vegetables.

Mint: Use in fruit salads and fruit soups, melon, berries, cold fruit drinks, cooked carrots or peas, frozen yogurt soup, lamb, tabbouleh.

Mustard: Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes.

Nutmeg: Use in cooked fruits, pies and desserts, baked goods, spinach, sweet potatoes, eggnog and French toast.

Onion: Use in any dish calling for an onion flavor; can be used fresh or dried (chopped or powdered).

Oregano: Use in Italian food, peppers, omelet, beef stew, meatloaf, pork and vegetables like broccoli or tomatoes.

Parsley: Use in meat, soup or vegetable dishes.

Paprika: Use in stew, chicken, fish, potatoes, rice and hard boiled eggs.

Rosemary: Use in egg dishes, meats, fish, soups and stews, and vegetables.

Thyme: Use in fish, poultry or meats, in soups or stews, vegetable salads.