Herbs & Spices

Alkenet Root Spice (ground):
This comes from a wild plant with yellow flowers. No flavor - used as a food coloring . Widely used in dishes which need a deep red color.

AllSpice:
Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.Allspice is pungent and fragrant. It is not a blend of “all spices,” but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. Allspice is commonly used in both savory and sweet foods. Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavor of Ground Allspice. Add a pinch of Ground Allspice to barbecue and tomato sauces as well as cooked winter squash and carrots. Allspice may be substituted for cloves. To grind Allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastic.

Amchoor Spice (ground):
Made from sour, green mangoes which have been sliced and dried in the sun. Also called Green Mango Powder. Sour, pungent flavor. Used As a souring agent in Pakistani and Indian food.

Arrowroot:
Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch. Arrowroot has no flavor. Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.

Basil Herb (Fresh leaves, or dried and crumbled):
Most varieties have green leaves. Member of the mint family. Sweet clove-like flavor, pungent. Used with chicken, eggs, fish, pasta, tomatoes, Italian and Mediterranean recipes.

Bay Leaves:
Bay Leaves come from the sweet bay or laurel tree. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long. Bay Leaves are pungent and have a sharp, bitter taste. The Bay Leaf is useful in hearty, home-style cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.

Borage Herb (Fresh leaves):
European herb with hairy leaves. Faint cucumber flavor. Used in Salads, teas and vegetables.

Bouquet Garni Herb blend:
A Small bundle of herbs (parsley, thyme and bay leaves make classic combination) tied together or wrapped in a cheesecloth bag and placed in soups and stews to add flavor. Mixed Herb blend. Used in Soups, stews.

Caraway Seed Spice (dried whole seeds):
Seeds from an herb in the parsley family. Nutty, licorice flavor. Used in Breads, cheese spreads, pickling, vegetables, and German, Austrian and Hungarian recipes.

Cardamom:
Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in oval-shaped fruit pods that are between 1/4- and 1-inch long. Cardamom has an intense, pungent, sweet flavor. A small amount of Cardamom will add a tempting flavor to a select curries, coffee cake, Danish pastry, specialty breads, and apple pie. Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten and top with cream.

Cayenne Pepper Spice (ground):
Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper. Hot, pungent. Used with eggs, cheese, Cajun recipes.

Celery Seeds Spice (whole or ground):
Seeds from wild Indian celery called lovage. Slightly bitter, celery flavor. Used sparingly for pickling, salads (potato and cole slaw), soups, stuffings.

Chervil Herb (fresh sprigs or crumbled dried):
Curly, dark-green leaves. Member of the parsley family. Mild celery-licorice flavor. Used as a main ingredient in “fines herbes”, also used to season eggs, chicken, fish, salads, shellfish and tomatoes.

Chili Powder:
Authentic Chili Powder comprises of ground dry red chillies. Variations are a blend of spices that usually include ground chili peppers, oregano, cumin, and garlic powder. Chili Powder mixtures can vary from mild to extremely spicy. It is not necessarily hot, but may have a mild flavor if made with a chili pepper of a less pungent variety. Chili Powder blends may vary widely in flavor. To ensure the appropriate level of heat or spiciness, add it slowly to foods, tasting as you go. Chili Powders can often be used in sodium-free cooking, since many are made without salt.

Chives Herb (fresh stalks, or frozen and freeze-dried):
Slender green, hollow stems. Related to the onion and leek. Is a rich source of vitamin A. Onion or garlic flavor. Used as an appetizer, and with cream soups, fish, salads, sauces, shellfish and part of “fines herbes” blend.

Cilantro Herb (fresh leaves):
Bright-green stems and leaves from the coriander plant. Also called coriander and Chinese parsley. Pungent, soapy fragrance. Used with Fish, rice, salsas, salads, and Italian, Latin American, Mexican recipes and as a garnish in Pakistani & Indian cooking.

Cinnamon: spice (whole sticks or ground):
Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown). Aromatic, pungent. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten. Used widely in Pakistani/Indian cooking and cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes).

Clove spice (whole or ground):
Reddish-brown, nail-shaped buds from the tropical evergreen clove tree. Aromatic, pungent, sweet. Cloves should be used with care as the flavor can often become overpowering. Used widely in Pakistani/Indian curries, baked beans, fruit pies, ham, pickling, sauces, spice cakes and cookies.

Coriander spice (whole or ground):
Seeds from the coriander plant, related to the parsley family (see cilantro). Mixture of lemon, sage and caraway flavors; musty. Used in subcontinental curries, baking, pickling, and Mexican and Spanish recipes, and sausages.

Cumin Spice (whole or ground):
Dried fruit from a plant in the parsley family. Slightly bitter, smoky, nutty, hot. Used in chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes.

Dill Seed Spice (whole or ground):
Dried seed from the dill plant. Tangy, “dill pickle” flavor, more pungent than the herb. Used with meats, salads, sauces, vegetables.

Dill Weed Herb (fresh whole or dried):
Feathery green leaves from the dill plant. Pungent, tangy. Used in breads, fish, pickling, salads, sauces, vegetables.

Fennel Seeds: Spice (dried whole):
Oval, greenish-brown seeds from the fennel plant. Aromatic, slight licorice flavor, larger than anise seed. Used in breads, fish, sauces, sausage, soups, Italian recipes.

Fines Herbs - Blended Herbs (crumbled dried leaves):
French seasoning made from a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon. Used with cheese, eggs, fish, poultry.

Garlic:
Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin. Garlic has a particular distinctive odor and flavor. Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salad dressing.

Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, or beef before cooking. Garlic flavor is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes. Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion.

Garam Masala - Blended Herbs:
Blend mixture of herbs (bay leaves, cardomons, cinnamon, black cumin, cloves, black peppercorns and nutmeg. Used widely in small amounts in cooking Pakistani/Indian dishes.

Ginger Spice (fresh, dried, crystallized or ground):
Light brown, gnarled and bumpy root from the ginger plant. Peppery, slightly sweet with a pungent and spicy aroma. Used in curries, cakes, cookies, marinades; Pakistani, Indian, Chinese, Jamaican and German recipes; Please DON’T substitute dry ginger powder for recipes specifying fresh ginger.

Juniper Berries Spice (dried whole):
Slightly soft berries that resemble the size and color of blueberries. Pungent, piney flavor, bitter when raw, principle flavoring in gin. Used in Marinades, game dishes, sauerkraut (Shredded cabbage fermented in brine).

Lemon Balm Herb (fresh sprigs):
Mint-like leaves, also called balm. Sweet, lemon flavor with a citrus scent. Used in Jams and jellies, salads, soups, teas.

Lemon Grass Herb (fresh or dried stalks or ground):
Long, thin, gray-green leaves. Lemon flavor and fragrance, very fibrous. Used in teas, fish, chicken, shellfish, soups, Thai and Indonesian recipes.

Lovage Herb (fresh sprigs):
Large, dark-green celery-like leaves; seeds are called celery seed. Strong celery flavor. Uses: Salads, soups.

Mace Spice (dried blades or ground):
Brown outer covering of the nutmeg seed that turns yellow-orange when dried. Milder flavor and smell than nutmeg. Used in Custards, fruit desserts (peaches, plums and apples), spice cakes and cookies, vegetables (carrots, broccoli, Brussels sprouts and cauliflower).

Marjoram Herb (fresh sprigs, leaves or ground):
Oval, inch-long pale green leaves. Member of the mint/oregano family. Aromatic, slightly bitter, similar to oregano, but much milder. Used with fish, patés, meat (esp. lamb), poultry, sausages, stuffings, vegetables.

Mint:
Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint). Mint is strong and sweet with a tangy flavor and a cool after taste. Use mint in some chutneys, salad dressings, flavored tea, and zesty marinades. Stir into warmed apple or currant jelly for a quick meat sauce or dessert topping.

Mustard Seed: spice (whole or ground):
White (or yellow) and brown (or Asian) seeds are two major types. The brown is stronger. Hot, very pungent. Used with meats, pickles, relishes, sauces and gravies.

Nutmeg Spice (whole or ground):
Gray-brown, oval seeds from the nutmeg tree. Mace is the spice obtained from the membrane of the seeds. Nutty, warm, spicy, sweet. Used in beverages (esp. egg nog), cakes, cookies, sauces, sweet potatoes, custards and breads.

Onion:
The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. Fresh onions are pungent and have a sharp bite. Cooked onions lose this heat and develop a rich sweetness. Use Onions in almost anything except sweets! Dried Onion can be added straight to liquids, but should be rehydrated before being added to drier dishes such as casseroles and stir-fries. Rehydrating them also increases potency. Onions make the perfect foundation for meats, poultry, soups, salads, and stews. Dried Onions release flavor more rapidly than freshly chopped Onions when added to a recipe.

Orange Peel Spice (fresh or dried or grated):
Orange outer skin which is grated. Also called Orange zest. Gives orange flavor and fragrance. Used in stuffing, marinades, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces & marmalade.

Oregano Herb (fresh leaves or crumbled dried):
Member of the mint family, related to marjoram and thyme. Strong, aromatic with a pungent “pizza” flavor. Used with Fish, meat, poultry, tomato sauces; Greek, Italian and Mexican recipes

Paprika:
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish. Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor. Paprika is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey. Paprika can be mixed with bread crumbs before sprinkling them over casseroles or vegetables.

Parsley:
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family. Parsley has a light, fresh scent and flavor. Stretch home made sauces by adding a generous amount of Parsley during mixing. Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Try a no-salt herb blend by combining 1 tablespoon each Parsley Flakes, marjoram, and thyme. Crush Parsley in your hand or with a mortar and pestle before adding to food.

Pepper:
Pepper is the dried berry of Piper Nigrum. Black Pepper, the spiciest, is berries that are picked unripe. The berries used for White Pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter, less subtle and mildly fermented. Green Peppercorn is milder in flavour and has a fresh taste. Create a unique flavor depth in spice cakes, gingerbreads, and ginger cookies with a pinch of finely ground Black Pepper. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Simmer Whole Black Peppercorns in fresh fruit compotes for a delicate, warm spiciness.

Peppercorn Spice (whole, ground or cracked):
Most widely used spice. Berries from the pepper plant that grow in grape-like clusters. Black, white, green and red peppercorns are processed from the berries. Hot, peppery. Used for Enhancing flavor of most meats, poultry and sweet dishes.

Poppy Seeds - Spice (whole):
Tiny (less than 1/16 inch in diameter), blue-black seeds from the poppy plant. Crunchy texture, faint nutty flavor. Used in Breads, cakes, pastries, salad dressings, vegetables, meat sauces.

Red Pepper:
Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as “chilies” or “chili peppers,” are fiery red or orange pods which rarely grow to more than 4 inches in length. Cayenne Pepper is another name for the same type of product. Red pepper is a pungent, hot powder with a strong bite. Use small amounts of Red Pepper. It is a biting condiment, and the flavor intensifies as it is cooked. For a spicy snack, add ground Red Pepper and salt to hot oil; saute blanched almonds until golden. Try adding Red Pepper to barbecue steak sauce. Use it to marinate or baste steaks.

Rosemary Herb (fresh sprigs or whole dried):
Silver-green, pine needle-shaped leaves; member of the mint family. Sweet, hint of lemon and pine. Used in Casseroles, fish, fruit salads, lamb, chicken, soups, stuffings, & tomato sauce.

Saffron:
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world’s most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands. Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. A little pinch goes a long way with Saffron. Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads.

Sesame Seed:
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes. Sesame Seeds have a nut-like, mild flavor.Sesame Seeds are easy to toast. Place them in a pan and stir over meduim heat for a minute or two until they brown lightly. Add Sesame Seeds to cookie doughs, pie pastry, and yeast breads. Sprinkle over creamed spinach, buttered noodles, eggplant dishes, and mixed vegetable stir-fries. Blend with butter or mayonnaise to make a nutty spread for chicken, turkey, or tuna sandwiches.

Sage Herb (fresh sprigs, dried whole leaves, crumbled, ground):
Narrow, oval, gray-green leaves. Musty, minty, slightly bitter, “sausage” flavor. Used in Chicken, duck, goose, pork, sausages, stuffings.

Savory Herb (fresh sprigs or crumbled dried):
Two types: summer and winter. Summer savory is slightly milder, but both are strongly flavored and should be used sparingly. Summer is generally preferred. Closely related to the mint family. Minty, aromatic, slightly pungent. Used in Beans, lentils, meats, sauces, soups, stuffings, & vegetables.

Tarragon Herb (leaves, whole or crushed):
Delicate, narrow, pointed, dark-green leaves. Mild licorice flavor. Used with eggs, meats, pickling, poultry, salads, sauces, dressings, “fines herbes” blend.

Thyme Herb (leaves or ground):
Garden thyme (most common) is a bush with gray-green leaves, member of the mint family. Very aromatic, minty, tea-like. Used with fish, meats, poultry, soups, stocks, vegetables (eggplants, mushrooms, potatoes and summer squash).

Turmeric:
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. Because of its bitter taste, Turmeric should not be used as a flavor substitute for saffron. A Turmeric stain can be washed out with soap and water if treated quickly. Use Turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments. Turmeric is a classic addition to chutneys, pickles, and relishes. Add a pinch of Turmeric to fish soups. Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes.

Vanilla:
Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they’re dark brown. The process takes up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume. Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. One inch of Vanilla Bean is equal to one teaspoon of Pure Vanilla Extract. Vanilla Beans should never be refrigerated because they may develop mold when chilled. They should be kept in an air-tight container at room temperature. Add to desserts or beverages to boost sweet, fruity, or rich flavors. Provides smooth rich background taste - use to balance sauces for shellfish, chicken, and veal. Softens dairy flavors and reduces egginess in French toast and meringues. Add to a mug of hot chocolate, coffee, or tea for added richness.