list of spices and herbs: their uses and descri

How To Make list of spices and herbs: their uses and descri

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  Step 1
  Allspice - Description - It is a dark-brown, pea-size berry. Comes from the evergreen pimento tree. Flavor - Pungent, sweet mixture of cinnamon, clove and nutmeg flavors.Uses - Breads, cakes, cookies, fruit sauce recipes.
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  Step 2
  Basil. Description***Member of the mint family. It has green leaves.Flavor***Sweet clove-like flavor, pungent. Uses***Mostly used in Italian and Mediteranean cuisine. Best with chicken, eggs, fish, pasta, tomatoes.
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  Step 3
  Bay Leaf.Description***Leaves from the evergreen bay laurel tree. Also called laurel leaf.Flavor***Woodsy, pungent.Uses***Meats, pickling, sauces, soups, stews, vegetables.
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  Step 4
  Bouket Garni - Description***Small bundle of herbs wrapped in a cheesecloth bag or tied together and added in soups to add flavor (parsley, thyme, and bay leaves is the classic combination). Flavor***Herb blend. Uses*** Soups, stews
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  Step 5
  Cayenne Pepper. Description*** A mixture of seasoning made from different tropical chiles, including red cayenne peppers. It is very hot and spicy, so use in moderation if you don't like spicy foods. Also called red pepper. Flavor***Hot, pungent. Uses***Eggs, cheese, Cajun recipes.
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  Step 6
  Celery Seed. Description***Comes from wild Indian celery called lovage. Flavor***celery flavor, slightly bitter. Uses***For pickling, salads (potato and cole slaw), soups.
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  Step 7
  Chili Powder. Description***A mixture of different seasonings (ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices). Flavor*** Mild to hot. Uses*** Chili, eggs and cheese, soups, stews.
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  Step 8
  Chives. Description***Belongs to the onion and leek family. Source of vitamin A. Flavor***Onion or garlic flavor Uses***Appetizers, shellfish, cream soups, salads, sauces.
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  Step 9
  Cilantro Description***Bright-green stems and leaves from the coriander plant. Flavor***Pungent, soapy fragrance. Uses***Very popular in Italian, Latin American and Mexican recipes (Fish, rice, salsas, salads).
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  Step 10
  Cinnamon. Description***Bark from the Ceylon or Cassia tree Comes in buff color or dark reddish color. Flavor***Cinnamon sticks are added to dishes during the cooking process to add flavor. It is very aromatic and sweet. Uses***Sweets, hot drinks, vegetables (carrots, winter squash, sweet potatoes
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  Step 11
  Clove. Description***Reddish-brown budds from the tropical evergreen clove tree. Flavor***Aromatic, pungent and sweet. They give a very strong flavor so use with care. Uses*** spice cakes and cookies baked beans, pickling, sauces.
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  Step 12
  Coriander. Description***Related to the parsley family. Seeds from the coriander plant. Flavor***Mixture of lemon, sage and caraway flavors. Uses*** Mostly in Mexican and Spanish recipes, pickling, sausages
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  Step 13
  Cumin. Description***Dried fruit from a plant in the parsley family. Flavor***Slightly bitter, pungent, hot. Uses***Middle Eastern, Asian and Mediterranean cuisine (Chili and curry powder blends, fish, lamb, pickling).
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  Step 14
  Dill Seed. Description***Dried seed from the dill plant. Flavor***Tangy and pungent flavor. Uses***salads,meats, sauces, vegetables
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  Step 15
  Dill Weed. Description***Green leaves from the dill plant.Flavor***Pungent, tangy. Uses***fish, pickling, salads, sauces, eggs, vegetables, breads.
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  Step 16
  Fennel Seeds. Description***Oval, greenish-brown seeds from the fennel plant. Flavor***Aromatic, slight licorice flavor. Uses***Breads, fish, sauces, sausage, soups, Italian recipes.
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  Step 17
  Ginger. Description***The root from the ginger plant. Flavor***slightly sweet, slightly pungent and spicy aroma. Uses***Chinese, Jamaican and German recipes, (cakes, cookies, marinades).
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  Step 18
  Marjoram.Description***Member of the mint and oregano family. Oval, pale green leaves. Flavor***Aromatic, slightly bitter and pungent. Uses***Fish, meat, poultry, sausages, stuffing, vegetables.
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  Step 19
  Mint. Description*** One of the most popular spice used. Flavor***Strong, sweet, cool. Uses***Refreshing beverages, desserts, lamb, sauces, soups
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  Step 20
  Mustard Seed. Description*** Comes in white, yellow, and brown seeds. Flavor***Hot, pungent. Uses***Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces.
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