List of Spices and Herbs: Their uses and Descri

21
Eileen Hineline

By
@HappyCooking55

Spices are so important to cooking and baking, certian spices for certian foods, brings out excellent flavors and can add beautiful colors and textures to your recipes. I find this information so helpful.
Found all information on the Website called - EZHealthyWay.com

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  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.
  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.
  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.
  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
  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.
  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.
  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.
  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.
  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).
  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
  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.
  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
  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).
  14. Dill Seed. Description***Dried seed from the dill plant. Flavor***Tangy and pungent flavor. Uses***salads,meats, sauces, vegetables
  15. Dill Weed. Description***Green leaves from the dill plant.Flavor***Pungent, tangy. Uses***fish, pickling, salads, sauces, eggs, vegetables, breads.
  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.
  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).
  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.
  19. Mint. Description***
    One of the most popular spice used. Flavor***Strong, sweet, cool. Uses***Refreshing beverages, desserts, lamb, sauces, soups
  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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About List of Spices and Herbs: Their uses and Descri

Course/Dish: Other Non-Edibles
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American




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