Frank's Recipes! Herb and Spice Chart

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Herb and Spice Chart

PRODUCT	MARKET FORMS	DESCRIPTION	EXAMPLES OF USE
Allspice	Whole, Ground	Small brown berry; flavor resembles blend of cinnamon, cloves and nutmeg	Sausages and braised meats, poached fish, stewed fruits, pies, puddings
Anise Seed	Whole, ground	Small seed; licorice flavor	Cookies, pastries, breads
Basil	Crushed leaves	Aromatic leaf; member of mint family	Tomatoes and tomato dishes, pesto (Italian basil sauce), egg dishes, lamb chops, eggplant, peas, squash
Bay Leaves	Whole	Stiff, dark green, oblong leaves; pungent aroma	One of the most important herbs; used in stocks, sauces, stews, braised meats
Caraway seed	Whole	Dark brown, curved seed; familiar rye bread seasoning	Rye bread, cabbage, sauerkraut, pork, cheese spreads, eastern European dishes
Cardamon	Whole pod, ground seed	Tiny brown seeds inside white or green pod; sweet and aromatic; expensive	Pickling, Danish pastries, curries
Cayenne (red pepper)	Ground	Ground form of hot red pepper; looks like paprika, but is extremely hot	In small amounts in many sauces, soups, meat, fish, egg, and cheese dishes
Celery seed	Whole, ground, ground mixed with salt (celery salt)	Tiny brown seeds with strong celery flavor	Salads, cole slaw, salad dressings, tomato products
Chervil	Crushed leaves	Herb with mild flavor of parsley and tarragon	Soups, salads, sauces, egg and cheese dishes
Chili Powder	Ground blend	Blend of spices including cumin, chili peppers, oregano, garlic	Chili and Mexican dishes, egg dishes, appetizers, ground meat
Chives	Fresh, dried, frozen	Grasslike herb with onion flavor	Salads, egg and cheese dishes, fish soups
Cinnamon	Sticks, ground	Aromatic bark of cinnamon or cassia trees	Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages
Cloves	Whole, ground	Dried flower buds of a tropical tree; pungent, sweet flavor	Whole: marinades, stocks, sauces, braised meats, ham, pickling; Ground: cakes, pastries, fruits
Coriander	Whole, ground	Round, light brown, hollow seed; slightly sweet, musty flavor	Pickling, sausage, pork, curried dishes, gingerbread
Cumin seed	Whole, ground	Small seed resembling caraway, but lighter in color	Ingredient of curry and chili powders; sausages and meats; egg and cheese dishes
Curry powder	Ground blend	A mixture of 16 to 20 spices, including red pepper, tumeric, cumin, coriander, ginger, cloves, cinnamon, black pepper; different brands vary greatly in flavor and hotness	Curried dishes, eggs, vegetables, fish, soups, rice
Dill	Crushed leaves (called "dill weed"), whole seed	Herb and seed with familiar "dill pickle" flavor; seed is more pungent than the herb	Seed: pickling, sauerkraut, soups; Herb: salads, cheese dishes, fish and shellfish, some vegetables
Fennel	Whole seed	Greenish-brown seeds similar in flavor to anise, but larger size	Italian sausage, tomato sauce, fish
Garlic	Fresh: whole bulbs; Dried: granulated, powder, and mixed with salt	Strong, aromatic member of onion family; fresh bulbs composed of many small cloves	Wide variety of foods
Ginger	Whole, ground (also fresh and candied or crystallized)	Light brown, knobby root of ginger plant	Baked goods and desserts, fruits, curried dishes, braised meats; Fresh: in Chinese and other oriental dishes
Juniper berries	Whole	Slightly soft, purple berries with "piney" flavor; principal flavoring of gin	Marinades, game dishes, sauerkraut
Mace	Whole ("blade"), ground	Orange outer covering of nutmeg; similar flavor, but milder	Baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables
Marjoram	Crushed leaves	Grey-green herb with pleasant aroma and slightly minty flavor, similar to oregano but much milder	Pates and ground meats, braised meats, sauces, roast lamb, poultry and poultry stuffing
Mint	Leaves	Aromatic herb with familiar cool flavor; two varieties: spearmint and peppermint	Lamb, fruits, tea and fruit beverages, peas, carrots, potatoes
Mustard seed	Whole, ground (also prepared mustard)	Very pungent seed in two varieties: white or yellow, and brown. Brown is stronger.	Cheese and egg dishes, pickling, meats, sauces and gravies
Nutmeg	Whole, ground	Sweet, aromatic kernel of nutmeg fruit	Soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries
Oregano	Leaves, ground	Pungent herb, known as "pizza herb"	Italian and Mexican dishes, tomato products
Paprika	Ground	Ground form of a dried, sweet red pepper. Spanish variety is brighter in color, mild in flavor; Hungarian is darker and more pungent.	Spanish: used (or overused) primarily as garnish on light colored foods; Hungarian: goulash, braised meats and poultry, sauces
Parsley	Fresh: whole sprigs in bunches; Dried: in flakes	Most widely used herb. Dark green curly or flat leaves with delicate, sweet flavor.	Almost all foods
Pepper, black and white	Whole (peppercorns); ground fine, medium or coarse	Small black or creamy white, hard berry. Pungent flavor and aroma	Most widely used spice
Poppy seed	Whole	Tiny blue-black seeds with faint but distinctive flavor	Garnish for breads and rolls, buttered noodles; Ground: in pastry filling
Rosemary	Whole	Light green leaves resembling pine needles	Lamb, braised meats and poultry, soups, tomato and meat sauces
Saffron	Whole (threads)	Red stigma of saffron crocus. Gives bright yellow color to foods. Mild, distinctive flavor. Very expensive.	Should be steeped in hot liquid before use. Rice dishes, poultry and seafoods, bouillabaisse, baked goods.
Sage	Whole, rubbed (finer consistency than whole leaves), ground	Pungent grey-green herb with fuzzy leaves	Pork, poultry, stuffings, sausage, beans, tomatoes
Savory	Crushed leaves	Fragrant herb of mint family; summer savory is preferred to winter	Many meat, poultry, fish, egg, and vegetable dishes
Sesame Seeds	Whole (hulled or unhulled)	Small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content.	Bread and roll garnish.
Tarragon	Crushed leaves	Delicate green herb with a flavor that is both minty and licoricelike	Bearnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs
Thyme	Crushed leaves, ground	Tiny brownish-green leaves; very aromatic	One of the most important and versatile of herbs; stocks, soups, sauces, meats, poultry, tomatoes
Tumeric	Ground	Intense yellow root of ginger family; mild but distinctive peppery flavor	A basic ingredient of curry powder; pickles, relishes, salads, eggs, rice