A Guide to Those Kitchen Herbs, Spices and Flavors:
Ajowan
Allspice is a pea-sized fruit that originated in Central and South America. It's flavor is similar to a blend of cloves, cinnamon, and nutmeg. Whole, it is used in pickles, relishes, meat and fish dishes, and gravies. Ground, it is used in puddings, fruit preserves, and baking.
Angelica originated from Nothern Europe and is a member of the carrot family. It has a hint of licorice flavor. It is used in small quanties in cooking- either fresh , dried or crystalized (leaves, seeds or stems). Fresh leaves are used in salads, custards, or tart fruit. Seeds can be used in cakes or cookies.
Anise is also a member of the carrot family. It originated in western Asia, Egypt, and southern Europe. It's flavor hints of licorice. It is used to flavor liqours such as Ouzo, Anisette and French "pastis". Seeds and extract may be used to flavor cookies, cakes, bread, seafood, vegetables, tomato-based sauces, nuts and dried fruit. Fresh young leaves may be added to salads, soups and stews, in small amounts.
Anise Hyssop
Annatto is the seed from a flowering tree found in Central and South America and the Caribbean. While it's flavor is bitter, it can be a less expensive substitute for saffron, when used sparingly. It can be found in oil form, whole or ground and adds flavor to beans, rice, poultry, fish, soups, stews, chili sauces, egg dishes and more.
Arrowroot is the starch from the root of the plant of the same name and is native to the West Indies. It is used as a thickening alternate for cornstarch (in equal amounts) or 1 1/2 t for 1 T flour.
Asafoetida originated in the areas of northern Africa, western Asia and southern Europe. It is a member of the carrot family. It's smell and flavor are strong and can be over powering. Raw, it's flavor is bitter and acrid. Cooked, it's taste is similar to garlic and onion. You may find it in lump, compound, granular or powder form. Extremely small quantities are added to many Indian dishes. It is also good in fresh and salted fish recipes, as the strong odor and taste diminishes in cooking.
1 t crushed peppercorns ~ 1 t crushed celery seeds
1/2 t cayenne pepper ~ 1/2 t dried thyme
1/2 t dried marjoram ~ 2 t paprika
1 T mustard powder ~ 1/2 t salt ~ 1 T soft brown sugar
Rub on meat before grilling.
Balm See Lemon Balm
Basil is the dried leaves and stems of an herb from the US and northern Mediteranian countries. Varieties include: Sweet, Purple Ruffle, Dark Opal and Greek. It's flavor is aromatic and "leafy". It is used in tomato paste and tomato dishes, cooked peas, squash, snap beans and is sprinkled over lamb chops and poultry.
Bay Leaves are dried leaves from an evergreen grown in eastern Mediteranian countries. It's has a sweet, herbacious, floral taste. It is used for pickling, in stews, soups,and sauces. It is also used in many meat and fish dishes.
Black Pepper See Pepper
Borage or Burage is considerd a decorative garden plant with it's velvet leaves and stem and star-shaped flowers. It originated in the Middle East but now grows in the Mediterranean.It's flavor, salty and similar to cucumber. Most often, it is used in salads, or in vegetable dishes, fresh. Otherwise, it is usually dried. There are German stew recipes which include it and are used similar to stuffed grapeleaves, in China.
Burdock is native to Europe. It is, in all actuality, a weed. All parts can be included in recipes. Fresh leaves can be added to salads, while the roots can be included in soups, stews and oriental recipes or sliced, boiled and served like other root vegetables-such as potatoes or turnips. Stems can be cooked and eaten like asparagus after they are trimmed and peeled. They can also be candied like Angelica. Note: cook in a non-iron /non-aluminum pot to keep the roots from turning brown when cooking.
Burnet is a plant who's origin is in Europe. It is a member of the rose family. It has a fresh, cucumber-like flavor. It's tender leaves are often used in salads, with cold-poached chicken, cold soup, seafood, and to flavor vinegar.
1 t black peppercorns ~ 1 t dill seeds ~ 1 t coriander seeds
1 t cloves ~ 1 t allspice berries ~ 1 sm piece dried ginger
3 dried bay leaves...add to pot of boiling water and fish or crab.
Capers are the unripened flower buds of a shrub from the Mediterranean. Their flavor is acidic and reminds you of goat's cheese. The smaller are the best (nonpareilles). You often find them pickled. They add a salty, sour flavor to salads, meat, fish and poultry dishes.
Caraway is the seed of a plant grown in the Netherlands. It's flavor is a combination of Anise and Dill. It is used for the cordial-Kummel, breads, flavoring sauerkraut ,noodles,cheese spreads, fried potatoes, liver,and cooked asparagus.
Cardomom is considered an old, exotic and expensive spice native to the tropical forests of Asia, primarily-India. It's flavor is strong and long lasting. You may find it in oil, loose seed, ground form or whole pods (dried brown, white or green). The green is milder in taste. It is added to curry powders, chilies, rice dishes, pickles, baked goods, candies, punch, wine and liquor.
Cassia See Cinnamon
Cayenne Pepper is found in Central America, Africa, the US, India and Japan. It's flavor is hot and pungent. It is used to flavor Creole, Cajun, seafood dishes, deviled sauces, soups and cheese dishes.
Celery Seed originated in Africa, Asia and Europe. It's flavor is a more concentrated version of the celery stalk. You may find it in celery salt, or celery seasoning, as well as, seed form. Seeds may be substituted for any celery required in a recipe (in lesser amounts, of course) They may also be added to a salt shaker, in a ratio of 2 t seeds to 6 t salt to make your own celery salt.
Chamomille is originally from Europe and a member of the daisy family... the flower being the only edible part. Their flavor and smell hints of apple. While generally used in brewing teas, dried or fresh flowers may be added to salads.
Chervil, also known as French Parsley, originated in northern Europe. It's flavor is a delicate combination of parsley and licorice. It may be used to flavor soups, fish, vegetables, and chicken.
Chicory's origin is from Europe and India. It is from the same family as escarole and has a bitter flavor. Young leaves are added to salads. Older leaves are cooked and served like spinach. Chicory should be cooked in a large amount of water...without the lid on the pot, or steamed quickly to prevent discolorization of the leaves.
Chili Peppers are the fruit of a plant native to Central and South America. They vary in flavor from mild (Ancho) to extremely hot (Jalepeno, Uganda, Mombasa). You may find them fresh, dried, dried and flaked, canned, or processed. It may also be found as a pure powder but more commonly is found as a blend with other spices. They are used to flavor numerous main and side dishes from many ethnic backgrounds. To reduce the "heat"- remove the seeds and "ribs" before adding to the recipe.
Chinese Parsley See Cilantro
Chives are a member of the onion family. Their flavor is similar to an onion but more delicate. Flowers, in season, may be added to salads. Stems, either fresh or dried, work well in egg dishes, egg-based sauces, salads, mixed with cream cheese and in soups. Always add at the last minute. Over cooking reduces flavor considerably.
Cilantro are the leaves from the Coriander plant, native to Asia and southern Europe. The aroma is pungent and displeasing to some. The flavor reminds you of a combination of parsley and lemon. You may find it fresh, freeze-dried or dried. It is used in numerous Mexican and Oriental dishes, soups, stews, curries, salads, poultry, chutney, relishes, or tomato sauces. The roots may be chopped and added to curries, soups or stews.
Cinnamon originates from Sri Lanka. It is the bark of an evergreen laurel tree. Another spice, Cassia comes from the same area and has a nearly identical taste... if not a little stronger. Cinnamon's flavor is warm and sweet, while Cassia's is more bitter. You may find either as sticks, oil, ground or in quillings. Both may be interchanged in recipes calling for cinnamon. It is used to flavor a variety of meats stews, breads, cookies, puddings, fruit and curry dishes.
Cloves are the dried flower buds of a plant native to Indonesia. It's flavor and smell would be considered spicy yet sweet. Found whole or ground, it is used to spice up a variety of dishes. Whole, it is used to stud hams, in mulling spices and the like. Infused or ground into sauces, soups, stews, plum pudding,spiced cakes and breads, pickles, fruit cakes and stewed fruit.
Clove Pepper see Allspice
Coriander are the seeds of the plant by the same name. Cilantro is the leaf and root of the plant. You may find the seeds whole or ground. The flavor is somewhat like orange peel and the fragrance is strong and sweet. the seeds are used in curries, meat and poultry dishes, vegetables, pickles and chutneys. When using whole, they should be lightly roasted before crushing to bring out the flavor.
Cubeb
Cumin Seed is a plant found originally in northern Africa and the Mediterranean It has a unique, warm flavor. It's appearance can be confused with Nigella and Caraway . It is available ground or whole. It is best to buy it whole and slightly roast it before grinding or using. It can be found in a wide variety of dishes including: couscous, lamb, fish, chicken, vegetables (such as eggplant and cabbage), curry and chili powders.
Curry Powder is a ground blend of turmeric, ginger, fenugreek seed, and up to 13 to 17 additional spices. It is primarily used in Indian curry recipes, including: lamb , chicken, rice, eggs, vegetables, and curry puffs.
Curry Leaf
Dill is a small seed of the dill plant or it's dried leaves(known as dill weed) grown in India. It's flavor is aromatic. It is used in seasoning sauerkraut, bread, potato salad, cooked macaroni, green apple pie, seafood, mild cheeses (such as cream or cottage), mustard sauces, cold soups and in pickling. As with chives, to retain flavor, add just before serving. If using dried leaves, remember that drying reduces flavor.
1 crushed clove garlic ~ 1/2 sm onion, crushed
1 t paprika ~ 1/2 t ground black pepper
1/2 t ground cumin ~ 1/2 t mustard powder
1/2 t cayenne pepper ~ 1/2 t dried thyme
1 t dried oregano ~ 1 t salt
Fagara see Pepper
Fennel originates from the Mediterranean. It's flavor is subtle and hints of anise. In fact, it may be substituted in a recipe that requires anise seed. Fresh, whole leaves may be used to grill fish on top of or chopped and added to mayonnaise, sauces, stuffings, soups, vinegarette dressing, salads, and pork dishes. Seeds may be added to breads, crackers, sausage, spicy meat dishes, cabbage,pickling spices, curries and apple pie.
File` See Sassafras
Fenugreek is a popular member of the pea family, from the Mediterranean. It's aroma is strong and similar to celery or lovage. Raw seeds are bitter and unpleasant tasting. After light roasting, they have a much more mellow flavor. You will find it available as fresh or dried leaves and plain, sprouted, crushed or ground seeds. It's most common usage is in curries. It is also used in a variety of African and Middle Eastern dishes.
French Parsley see Chervil
Kitchen herbs...those herbs used specifically for preparing food.
Pot herbs...plants whose leaves and stems are used as vegetables (ie dandelion, spinach).
Salad herbs...any herb use to season salads (ie fennel, chives).
A Faggot of herbs...a term referring to an herbal combination thrown on fires when grilling meat.
Herbal bouquets...bouquet garnis a combination of herbs tied into cheesecloth packets, for easy retrieval from the soup or stew pot. Several examples of this bouquet are: 1 bay leaf, 3 sprigs thyme, 1 sprig tarragon, and 2 sprigs parsley; or and combination thereof. For Lamb- add a sprig of rosemary; for Chicken & Fish- add 1 sprig of dill, or fennel seeds, or lovage, or celery leaves, or whole peppercorns; for Beef or Pork- add basil, or whole, dried cloves.
Fines Herbs...finely minced fresh herbs that come in a variety of combinations, the most typical being: parsley, chives, tarragon, and chervil. Often used to enhance the flavor of egg dishes, sauces, soups, and salads.
Galangal
Garlic originates from central Asia and southern Europe. It's aromatic, pungent, onoin-like flavor is either loved or despised. You will find it available as whole bulbs and cloves, preserved cloves, dried into flakes, ground, as salt, and finally pureed into a paste. It's use in main and side dishes is extensive... in ethnic and non-ethnic foods alike.
Ginger is the root of a plant from Asia. It has a hot, strong, spicey flavor. It's aroma is warm, sweet and inviting. You may find it as fresh ginger root, dried in pieces, preserved, pickled, crystallized, oil or ground. Foods include: most notably... gingerbread and cookies, curry powders, cakes, puddings, pickles, vegetables, fish, meat and poultry dishes, stewed and baked fruit, mulled wine and beer.
Grains of Paradise
Green Onion see Onion
Horseradish is the root of a plant native to Europe. It's flavor is strong and hot, much like mustard. It is often used to add flavor to fish sauces, chicken and beef dishes, dips, and salads. It may be found whole, powdered, flakes and paste.
Jamaica Pepper see Allspice
Juniper
Kafir Lime
Lemon Balm is a member of the mint family. As it's name implies, the flavor and scent are reminiscent of lemons. You may find the leaves fresh or dried. It may be used to flavor butter, egg, pork, fish or poultry dishes, custards, salads, soup, teas and fruit drinks.
Lemon Grass is a tropical grass from Southeast Asia. It's flavor and scent are very similar to Lemon Balm. You may find it fresh, dried leaves or strips, oil, and powdered. It works well in soups, curry paste, seafood, poultry, pork and beef dishes,
Lovage leaves are dark green in color. Originating in Europe,it's taste is very similar to a strong celery. Unlike celery, it's flavor has a long staying power in cooking, therefore less is needed. It may be found in the following forms: fresh, dried, or crystallized leaves, dried seeds, and fresh or crystallized stems. Common uses for it are in soups, salads, stuffings, stews , and meat dishes.
Mace is the dried covering from around the tropical nutmeg seed. It's flavor is similar to that seed, but is more fragrant. Whole, it is used for pickling, flavoring fish and fish sauces,and stewed fruit. Ground, it is used in baked goods, and occasionally chocolate desserts.
Mahlab
Mango Powder
Marjoram is an herb from the mint family originally grown in France and Chile. It has a minty, sweet flavor. It is used in beverages, jellies, soups, stews, fish dishes,roasted lamb, and sauces.
Mustard , a member of the cabbage family, is native to Europe. There are a wide variety of seeds available, as well as, dried, crushed, powdered and prepared mustards. Seeds include: white, Oriental, brown, and black. While the seeds esentially possess no scent, each has it's own distinctive taste. White is initially sweet then mildly hot. Brown is bitter, then hot. Black has a stronger, more pungent taste. The leaves of the plant can be boiled and used as a vegetable. Flowers and seed pods may be used in salads. Whole seeds are used in pickling. They are also ground and added to curry pastes and mixes. English, French and German-style mustards are added to a variety of vegetable, meat and fish dishes, sauces and dressings.
Nasturtium
Nigella is an essential spice in Indian cusine. It is a seed from a plant native to both western Asia and southern Europe. It's flavor is bitter and peppery, a cross between poppy seeds and pepper. In fact, it may be substituted for pepper in western dishes, for a slightly spicier flavor. Found whole or ground, it may be used to flavor a variety of meat (especially poultry or lamb) dishes, vegetarian dishes, salads, breads, pickles and chutney. Seeds should be gently roasted before using (to release the flavor).
Nutmeg is the kernel of the seed of an evergreen native to the Spice Islands. Mace is the covering which surrounds it. It's flavor and aroma is rich and warm, more sweet than Mace. It may be found whole, ground or as oil. It is used to flavor many foods including: baked or stewed fruit, baked goods, custards, eggnog, punches, sauces, pasta, and vegetables (most notably spinach).
Onion is a member of the lily family. It's bulb or stems (in the case of green onions) are a common flavoring to a multitude of dishes. When cooked, they lend a sweeter flavor than when raw. Varieties include: yellow, pearl, scallion (green onion), shallot, and red. You may find onions whole, dried (minced or flakes), powdered and in salt.
Oregano is a species of marjoram which is dried to make an herb seasoning. It is used to flavor tomato dishes including: pizza, chili, and pasta dishes.
Paprika is from a mild, sweet, red pepper grown in the US, Spain and Central Europe. It's flavor is aromatic and enjoyed for it's bright red color. It is used to garnish many foods, and to season some chicken dishes, goulash, and salad dressings.
Parsley, like many other herbs, is a member of the carrot family. It is found both flat and curly leaved, dried or fresh. It originatd in the Mediterranean. Leaves or stems may be added to a variety of dishes for it's fresh or piquant flavor or as a garnish... including: omlets, stews, salads, vegetables, rice, pasta, seafood, soft cheeses, meat and poultry.
Pepper is the fruit of a vine grown in India, nearby countries and the East Indies. Varieties include: black, green and white. Black and green varieties are unripened (black being sundried,sold whole or ground and green being sold whole and soft. White peppercorns have been ripened and stripped of their red coating and sundried, sold whole or ground. Their flavor is commonly known. Another "pepper" is the red or pink pepper. It is the fruit of a tree grown in South America. Their flavor is less delicate. They are more often used for visual appeal. Use them sparingly, large quantities are toxic. Pepper is used for many main and side dishes. It is best to use whole peppers which have been ground as ground peppers flavor diminishes rather quickly.
Peppermint, with over 600 known varieties of mint in existance (including spearmint,lemon mint, pineapple mint) each has a unique flavor and scent. Peppermint is one of the most strongly flavored. It's origins lie in Europe. While you may find mint fresh, dried or as an oil , the dried version is typically spearmint, not peppermint. It is used to flavor: sauces (as for lamb); jellies; peas and potatoes; salads; soups; meat, fish and poultry; chutneys; relishes; fruits and beverages (i.e. liqueurs, tea and julips).
Pimento See Allspice
Pine Nuts
Pomegranate
Poppy Seed is a seed from a flower grown in Holland. It's flavor is rich and nutty. It is used to top baked goods, and add crunch to buttered noodles.
Red Pepper See Cayenne Pepper
Rosemary is an herb found in France, Spain and Portugal. It's flavor is sweet and fresh. It is used to flavor beef and lamb dishes, soups and stews.
1 T whole black peppercorns ~ 1 T yellow mustard seeds
1 T hot, red pepper flakes ~ 1 T allspice berries
1 T dill seed ~ 1 T crushed mace
Add these:
1 crushed cinnamon stick (2 in.) ~ 2 crumbled bay leaves
1 T whole cloves ~ 2 T ground ginger
Saffron is considered the most expensive spice available. It is taken by hand from the stigma of the crocus. Spain and the Mediteranean are the primary sources. It's pungent, distinctive flavor is used in a variety of dishes. It is available in threads or powdered. Dishes include: rice, fish, paella, stews, tomato sauces, sweet breads and cookies. Remember, a little bit goes a long way.
Sage is a leaf from a shrub grown in Greece, Yugoslavia, and Albania. It's favor reminds you of camphor and mint. It is used to add flavor to stuffing, sausage, meat loaf, hamburger, stews, and salads.
Sassafras, also known as File`, is found along the Atlantic or Gulf coastal regions of Florida, Texas and Maine. If you were to combine aniseed, ginger and clove in equal parts, the flavor would be nearly the same. Found as dried bark, ground bark or ground leaves, is seasons many Creole or Cajun dishes and can be used to thicken stews (as cornstarch would).
Savory originates from the Mediteranean and is related to Basil,Marjoram and Oregano. It's flavor is often described as peppery and pungent and is welcomed in dishes (dried or fresh) including: beans, cooked vegetable salads, broiled meat or poultry, soups, horseradish or tomato sauces, marinades, stuffings and cucumbers.
Scallion see Onion
Screw Pine
Sesame Seed is an ancient seed well recorded in Asian and Middle Eastern history. It's nutty flavor is available in seeds (white, black or brown), oil or paste form. Seeds are often used to top breads, cakes, vegetables, salads, stir fry dishes and the like. Oil is used in flavoring stir fry dishes. Paste is common in many Mediterranean dishes, such as Hummas.
Shallots see Onion
Sorrel is a dark green leaved plant native to Europe. It is grown as a vegetable or as an herb for it's bitter, yet distinctive flavor. It is used fresh as it does not dry well. However, it may be frozen. It is often included in salads, sandwiches, cream sauces, egg dishes, soft cheeses, pork, veal and fish dishes.
Spearmint has a sweeter aroma and taste than Peppermint, it's counterpart. fresh, crystalized, or dried, it is used to flavor dishes similar to Peppermint. Crystalized leaves are used to decorate cakes and pastries.
Star Anise is the fruit of an evergreen, native to China. It is available both whole or ground. It has a distinctive and overwhelming aroma and flavor. Primarily used in Chinese cuisine, it is also used to flavor alcoholic beverages and incorporated in spice blends.
Sumac
Sweet Cicely is a plant native to Europe who's flavor is sweet with a hint of licorice. Fresh, it is use in salads. Boiled in liquid, it is added to fruit pies and stewed fruit. It is also included in rice pudding, soups and stews.
Sweet Cumin see Anise
Sweet Laurel see Bay Leaf
Tamarind
Tarragon is a plant native to North America. Found fresh or dried, it's subtle flavor is used to enhance vinegars, sauces, omlets, fish and poultry, salad dressings and mushroom dishes.
Thyme is made from the leaves and stems of a shrub grown in France and Spain. It has a strong, distinctive flavor. It is used to flavor poultry and fish dishes, and freshly sliced tomatoes.
Turmeric is a root in the ginger family grown in India, Peru, Haiti and Jamaica. It's flavor is mild and hints of ginger and pepper. It is used as flavoring (and coloring) in prepared mustard, and to flavor meats, dressings, and salads (often in combination with mustard).
Vanilla is a "bean" native to Central America and the East Indies. It really is the unripened fruit of a plant from the orchid family. It's flavor and aroma are sweet strong and distinctive. It is used to flavor sugar, sweets (such as ice cream, custards, cakes, and cookies). It may be found whole or as an extract.
Wasabi
3 lb ripened tomatoes ~ 2 lg chopped onions ~ 4 cloves sliced garlic until reduced to a thick "pulp-like" consistancy.
Stir in these:
1/2 C white vinegar ~ 1 t salt ~ 1/4 t paprika ~ 1/4 t ground cloves ~ 1/4 t ground mace ~ 1/4 t ground caramom
Bringing to a boil and cooking to a preserve-like consistancy. Dissolve 1 C sugar in 1/4 C white vinegar and add to the above mixture. Cooking for 15 minutes and stirring frequently. (very thick consistancy). Pour into preserve jar while hot.
Makes 2 1/2lb.
Yellow Dock
Zedoary
Hopkinson, Simon & Judith. Classic Garden Plants: Herbs Chester, Connecticut: The Globe Pequot Press, 1989.
London, Sheryl & Mel. The Herb and Spice Cookbook: A Seasoning Celebration Emmaus, PA: Rodale Press, 1986.
Mulherin, Jennifer. The Macmillan Treasury of Spices & Natural Flavorings: A complete guide to the identification and uses of common and exotic spices and natural flavorings New York: Macmillan Pub. Co., 1988.
Norman, Jill. The Complete Book of Spices: A practical guide to spices and aromatic seeds New York: Viking Penguin, 1990.
Oritz, Elisabeth Lambert. The Encyclopedia of Herbs, Spices and Flavorings: A Cook's Compendium New York: Dorling Kindersley, INC., 1992.
Rinzler, Carol Ann. The Complete Book of Herbs, Spices and Condiments...From Garden to Kitchen to Medicine Chest New York: Facts on File, INC, 1990.
