By definition, Herbs are the
aromatic leaves of plants without woody stems that grow in temperate
zones. Spices are seasonings obtained from the bark, buds,
fruit or flower parts, roots, seeds or stems of various aromatic plants and
trees. We will use the word spices to indicate any substance, herb, spice, or
vegetable used to flavor foods. There are a myriad of spices and a host of
varieties. It is typically cost prohibitive to stock every conceivable type and
variety of spice. For this reason, we have chosen to focus on those herbs,
spices, and dried vegetables that are used the most and in a wide compliment of
recipes as flavoring agents. While we are happy to source more exotic and rare
herbs and spices for the discriminating and wildly adventurous cook, we present
here a full compliment of spices that will allow any cook to be adventurous and
successful at a minimal cost. A “master” herb or spice is one that
is used more frequently in common recipes and is often considered to be a
kitchen staple. Our 10 master herbs and spices are designated with an *.
- Description/Taste and Aroma: Dried Berries often used in ground form. It
is not a mixture made up of all spices. People often think it smells and
tastes like a mixture of cloves, cinnamon, and nutmeg. This spice tends to
enhance the flavors of other herbs and spices used with it, especially
when used with cinnamon and nutmeg.
- Geographic Information: Bermuda, Honduras, Jamaica, and Mexico are major
suppliers.
- Uses: A
versatile spice used with meats, veggies, and in sweet items. Allspice is
often an ingredient in Jamaican jerk seasoning, in pickling spices, in
spiced tea mixes, cakes, cookies, and pies. It is used to enhance soups,
stews, and curries. It works well with apples, beets, cabbage, caramel,
cardamom, cinnamon, cloves, coriander, game meats, ginger, juniper, mace,
mustard, nuts, nutmeg, onions, pears, poultry, pork, pumpkin, root
vegetables, seafood and yams.
- Description/Taste and Aroma: Two different spices both with licorice overtones.
Anise comes in seed and ground forms while star anise is a cluster of tiny
spokes that are most often used in ground form.
- Geographic Information: Spain and Mexico, China, Vietnam.
- Uses: Gives
the distinctive taste to licorice candy. Often
used in cakes, cookies, and breads, soups, and stews, syrups,
cordials, and fruit preserves. . Pairs well with apples, beets, beef,
caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander,
cranberry, fennel, figs, fish, game meats, garlic, peaches, pomegranates,
pork, poultry, pumpkin, root vegetables, seafood, and is often used in
tea.
- Description/Taste and Aroma: Many varieties are available. Sweet Basil is most often
used. Leaves that are used whole, chopped, or ground. Imparts a sweet
taste with a refreshing bouquet.
- Geographic Information: Grown primarily in the United States, France, and the
Mediterranean region but is cultivated throughout the world and it is easy
to grow your own.
- Uses: A
must for any tomato based sauce or dish. Basil is a staple in
Italian and Greek ethnic cuisine. It enhances the flavor of beef, chicken,
eggs, fish and seafood. Basil blends well with capers, chives, cilantro,
garlic, marjoram, oregano, mint, onion, parsley, rosemary, thyme, and
savory. It can be used alone or along with other spices to enhance the
taste of pasta. Serve basil with artichokes, eggplant, green vegetables,
mushrooms, olives, pizza, grains and some fruits. Sweet
Basil is the best basil for pesto and tomato salads.
- Description/Taste and Aroma: Bay leaves are often used whole in Bouquet Garni or
chopped or ground for use in other cooking. It is pungent and sharp at the
same time and also both bitter /sweet. Flavor is at its peak when dried
and best when used with other herbs and spices.
- Geographic Information: Originally from the Mediterranean and now grown in
Europe and the Americas. It is easy to grow your own. It is prefers
temperate climates that are not too cold or too hot.
- Uses: A
staple in American kitchens, slow to release its flavor it is best used in
soups, stews, sauces, marinades and foods that need to take time to settle
for a while. The leaves also flavor classic French dishes such as
bouillabaisse and bouillon. This herb is essential to French,
Italian, and Greek cooking. A classic bouquet garni includes bay, thyme,
parsley and rosemary. Most recipes will use a dried leaf crumbled or
ground. It blends well with allspice, artichokes, beans, beef, game meats,
garlic, grains, juniper, lentils, marjoram, mushrooms, nuts, oregano,
parsley, potatoes, poultry, sage, savory, seafood, thyme and tomatoes. It
is sometimes used as a compliment to add a note of spice to fruit compotes
and puddings. It is always used with milk to prepare a béchamel sauce.
- Description/Taste and Aroma: Generally used in seed form or as a ground spice. It
imparts its unique taste to Rye Bread. Often thought of as tangy yet
sweet.
- Geographic Information: Holland is the world's largest Caraway producer. It is
also grown in Germany, Russia, Morocco, parts of Scandinavia, Canada, and
the USA.
- Uses: It
is favored by German cooks and often found in rye bread,
sauerkraut, sausage, cheese, cabbage, and soups. It adds a unique tang to
broccoli, apples, beets, cured meats, mushrooms, nuts, pork, poultry, root
vegetables, potatoes, seafood and yeast breads. Blends well with
coriander, dill, fennel, garlic, onions, oregano, parsley, and thyme.
- Description/Taste and Aroma: Ground seed of the ginger family. The seeds are between
1/4 and 1-inch long. Comes in regular (greenish white) and black
varieties. Greenish White is preferred with a smoother taste. Has an
intense, sweet flavor and a pungent aroma.
- Geographic Information: India, Guatemala, Vietnam, Papua New Guinea, and Ceylon
- Uses: Curry
blends and breads, but the majority is used in Arabic countries as a
flavoring for coffee. Most often used in sweet or savory dishes. Combines
well with apples, bananas, beans, caramel, cinnamon, citrus, coconut,
coriander, curry, dates, ginger, grains, nuts, paprika, pears, pepper
(true), pumpkin, rice, saffron, sugar, squash, tea, turmeric, yams, and
yeast breads.
- Description/Taste and Aroma: Both seeds and dried stalks are used It has a salty and
slightly bitter flavor with an aroma a bit like parsley.
- Geographic Information: Most of the cultivated seed is grown in France and
India
- Uses: In
bread stuffing, casseroles, soups, stews, appetizers and as a garnish.
Combines well with cabbage, cilantro, cucumber, cumin, fish, garlic,
ginger, mustard, onion, parsley, pepper (capsicum and true) potatoes,
poultry, rice, rosemary, sage, tomatoes, and thyme.
- Description/Taste and Aroma: A member of the lily family it has a mild onion flavor
with faint taste of garlic.
- Geographic Information: Most of North America. Easy to grow and often grown as
a window plant. California produces much of the commercial crop. Grown in
many parts of the world.
- Uses: Fines
herbs, a traditional French herb blend, as a garnish, in mashed potatoes,
soups, scrambled eggs, stews. Works well with asparagus, basil, cheese,
cilantro, dill, fennel, green vegetables, horseradish, mushrooms, olives,
paprika, pasta, parsley, seafood, and tarragon. Often served with butter
and sour cream.
- Description/Taste and Aroma: It is the leaf of the coriander plant. Some think it is
similar to a mixture of citrus and parsley with a bite. People either love
it or hate it. Some find it soap like others find it refreshing.
- Geographic Information: Most of North America. California produces much of the
commercial crop. Staple in many Mexican dishes and grown in Mexico. Also
grown in Mediterranean area.
- Uses: Most
Mexican cooking. One of the first herbs to be used by humans it is used in
a variety of Ethnic cuisines including Indian, Mediterranean, European,
and Mexican. Great with avocados, beef, chilies, citrus foods, coconut,
coriander, corn, cumin, curry, dates, fennel, figs, garlic, mint, onion,
oregano, pepper (capsicum and true), poultry, sausage, seafood, and
tomatoes. Better to add leaves at end of cooking as heat diminishes them.
- Description/Taste and Aroma: Dried bark of various laurel trees. One of the more
common trees from which Cinnamon is derived is the cassia and Chinese
cassia is very robust in flavor. Americans grew up with the cassia version
of cinnamon. Cinnamon sticks are made from long pieces of bark that are
rolled, pressed, and dried. It is slightly bitter and sweet at the same
time. It has an appealing smell and is often used as an air freshener or
to disguise odors. The higher the level of volatile oils the more intense
the flavor and smell. True Cinnamon has no volatile oils. Cassia varieties
from 1 to around 5 percent volatile oils. Vietnamese cinnamons have around
5 to 7 percent volatile oils.
- Geographic Information: True Cinnamon is native to Sri Lanka. The Cassia
Cinnamon used in North America is from the cassia tree which is grown in
Vietnam, China, Indonesia, and Central America
- Uses: One
of the most common baking spices. Mixes well with Nutmeg, Ginger, and
Allspice. Used in cakes, cookies, and desserts throughout the world. Often
used in savory chicken and lamb dishes, used to enhance fruit and to
flavor cereal dishes. Stick Cinnamon is used in pickling and for flavoring
hot beverages and as aromatic decoration at holiday celebrations. Combines
well with apples, bananas, beans, caramel, cardamom, chilies, chocolate,
cloves, coffee, coriander, cranberry, cumin, curry, dates, game meats, figs,
grains, lamb, mace, peaches, pears, poultry, pumpkin, rice, sugar, squash,
tangerines, tea, turmeric, vanilla, yams and yeast breads. One of the
ingredients in 5-spice powder.
- Description/Taste and Aroma: Brown dried flower buds of an evergreen tree in the
myrtle family it is strongly pungent and bittersweet.
- Geographic Information: Madagascar, Indonesia, Brazil, and Ceylon
- Uses: Spice
cookies and cakes. Much of the world crop is used in Indonesia for Clove
cigarettes. Combines well with allspice, apples, bay leaf, beets,
cardamom, carrots, chocolate, cinnamon, citrus, coriander, curry, fennel,
game meats, ginger, mace, nuts, nutmeg, peaches, pineapple, pork, pumpkin,
root vegetables, sausages, vanilla and yams.
- Description/Taste and Aroma: Both seed and ground forms are used. It is has a
strong lemon scent and can impart a lemony or orange tang.
- Geographic Information: Morocco and Romania, Europe, India, and the USA
- Uses: Indian
curries, gin, American cigarettes, and sausages. It is used in a specific
type of bread, some stews, and new uses for this old world spice are being
found in modern times. It should be crushed or ground prior to use.
Combines well with allspice, apples, bananas, beans, chili, cilantro,
cinnamon, citrus, cloves, cumin, cured meats, curry, game meats, fennel,
fish, garlic, ginger, mace, mint, mushrooms, nutmeg, onion, parsley, pork,
potatoes, poultry, and seafood.
- Description/Taste and Aroma: Pale green oval seed from the parsley family. It has a
distinctive, slightly bitter taste with tinge of heat or warmth left
on the tongue. Also there is black cumin which is milder and
sweeter.
- Geographic Information: Iran, India, Sicily and Malta but is easy to grow and
adapts well to multiple climates. Does not produce seeds until the second
year and is not a pretty garden plant.
- Uses: Mexican
dishes such as chili. Robust stews and piquant sauces. Combines well with
allspice, anise, avocados, bay leaf, beans, beef, cabbage, cardamom,
cheese (hard), cilantro, cinnamon, citrus, coconut, coriander, cucumber,
curry, fennel, fenugreek, garlic, ginger, grains, lamb, lentils, mace,
onion, nutmeg, parsley, potatoes, poultry, rice, sausages, seafood, and
tomatoes.
- Description/Taste and Aroma: Both seed and weed are used and both come from the same
annual plant. The weed is best used prior to flowering. The seeds come
from the flower head and are pungent imparting a scent that is a bit like
caraway, but lighter. Can have hints of anise or lemon depending upon the
variety used. Has a bit of warmth to it.
- Geographic Information: Native to southern Russia. United States and India for
commercial uses but it is easy to grow and can be found in many countries.
- Uses: A
common pickling spice. Often sprinkled on tomatoes, blended into tuna
salad, enhances dips with rye bread. Often used in German, Russian, and
Scandinavian dishes. Combines well with anise, basil, cabbage, capers,
caraway, carrots, chives, coriander, cucumbers, cumin, eggs, fennel,
garlic, ginger, horseradish, mint, mustard, oregano, onion,
paprika, parsley, potatoes, seafood, tarragon, tomatoes, turmeric,
veal, vinegar, and yeast bread. When cooking, add at end of the cooking as
it looses flavor if over heated.
- Description/Taste and Aroma: Several varieties and all have oval, green-yellowish
brown dried fruit and are a member of the parsley family. It is
reminiscent of anise but sweeter and less pungent.
- Common Fennel (Meim
fanindum) often cultivated in kitchen gardens.
- Sweet Fennel (Famuulum
dulcc) native of Italy and Portugal, smaller plant than the
common fennel but the fruit is 5 times the size of the common fennel.
- Geographic Information: India and Egypt
- Uses: Fish
seasoning, blackened seasonings, Italian sausages, Middle Eastern cooking,
curry powder mixes. Combines well with anise, artichokes, basil, beans,
cabbage, cheese, cilantro, cinnamon, cucumber, cumin, dill, eggplant,
fenugreek, figs, fish, garlic, lemon balm, lentils, mint, olives, onion,
oregano, parsley, pork, potatoes, rice, sausage, seafood, thyme, tomatoes
and veal. One of the spices in 5-spice powder and garam masala.
- Description/Taste and Aroma: The dried root is a member of the lily family. The root
bulb is used and comprised of sections called cloves that are protected by
a layer of skin and held together by additional layers of skin. There
are several varieties each having its own flavor. Not all are used
in cooking. Distinctive, pungent, warm, aromatic, sweet and spicy at the
same time. Whole cloves, minced, granulated and powdered forms are
commonly used.
- Geographic Information: Native to central Asia, grown throughout the world.
California produces most of the cultivated crop. The most cultivated
variety is Common garlic which is a hardy plant, known in the United
States by the name of English garlic; it is a native of Sicily, capable of
growing in almost any soil.
- Uses: A
staple in almost every cuisine throughout the world. It is a key
ingredient in Italian, Mexican, and Chinese cooking. Used with every
food group except desserts and sweets. It is also rarely used in
beverages. Compliments almost everything but sweet spices and fruit.
- Description/Taste and Aroma: Often dried and ground or "crystallized" with
sugar. It is slightly hot and biting while also sweet, warm, and somewhat
woody.
- Geographic Information: India, China and Jamaica. 3 species are found in the
USA, but they are very different in properties than their Asian cousins.
Their taste is however similar to those found in Asia. Australia has begun
cultivating it now.
- Uses: Gingerbread,
ginger ale, gingersnaps, fruit pies, savory dishes and Asian dishes.
Combines well with allspice, anise, asparagus, bananas, basil, beef,
carrots, chilies, chives, chocolate, cilantro, cinnamon, citrus, cloves,
coconut, coriander, cranberry, cumin, curry, dates, fennel, figs, fish,
garlic, nuts, nutmeg, onion, peaches, pears, pepper (capsicum and true)
poultry, pumpkin, raisins, root vegetables, seafood, sugar, tea, turmeric,
vanilla, veal, and yams. Enhances flavor in salt-free seasonings.
- Description/Taste and Aroma: The nutmeg tree produces two spices, nutmeg and mace.
Mace is the ground outer covering of the nutmeg seed. Its flavor and aroma
are similar to nutmeg but mace has higher degree of pungency.
- Geographic Information: Warm climates throughout the world. Indonesia, Grenada,
New Guinea, West Indies and like climates. Most comes from Banda Islands
processed through Java and Sumatra.
- Uses: Primarily
used in baking, it is the dominant flavor in doughnuts. It is often used
in cakes, cookies, and in savory dishes like European soups and stews.
Combines well with allspice, asparagus, beans, cabbage, carrots, cheese,
cinnamon, cloves, coffee, cranberries, cumin, eggs, ginger, nutmeg,
peaches, pumpkin, potatoes, sausage, sugar, vanilla, veal, and yams.
- Description/Taste and Aroma: Grayish-green leaf. Can be mistaken for oregano. There
are at least 8 species, besides numerous varieties. The species most
frequently cultivated are the common or pot marjorum (O. vulgare), sweet
or summer marjoram (O. majorana), and winter marjoram
(O. herachoticum.) sweet with an undertone of bitterness.
- Geographic Information: United States, France, Mediterranean
- Uses: A
seasoning used in pasta blends, tomato dishes, vegetables, meat sauces,
poultry seasonings, soups, and stews. Combines well with artichokes,
basil, beans, beef, cheese, cinnamon, cumin, eggplant, fennel, garlic,
mushrooms, onion, oregano, parsley, seafood, squash, thyme, and veal.
- Description/Taste and Aroma: There are three types of mustards, all having yellow
flowers and small round seeds. Hot and spicy, powdered mustard has
no aroma when dry, but when mixed with water it releases a hot aroma.
- Brown Mustard, Brassica
juncea, more pungent and brighter flavor
- White Mustard, Brassica
hirta, less pungent and more mellow in flavor. This is the mustard that
is commonly called Yellow Mustard as the seeds are more yellow than
white.
- Black Mustard, Brassica
nigra, very strong and distinctive flavor used often in Southeast Asian
and Indian cooking,
- Geographic Information: North Dakota is largest domestic producer, also found
in Canada and England
- Uses: Indian
dishes and a world of condiments. There are a myriad of prepared types to
purchase including stone ground, salad, gourmet, Dijon, and wine
varieties.Enhances meats, fish, fowl, sauces, and salad
dressings. Often used in pickling or in boiling vegetables such as cabbage
or sauerkraut. Combines well with beef, cabbage, capers, cheese, chilies,
cured meats, fennel, game meats, garlic, honey, onion, poultry, root
vegetables, sausage, seafood, vinegar /wine, and yeast breads.
- Description/Taste and Aroma: The nutmeg tree produces two spices, nutmeg and mace.
Nutmeg is the brown seed of the evergreen tree native to the Molucca
Islands. It is piquant yet sweet, similar to cinnamon but has more of a
bite. Less intense than its sibling, mace.
- Geographic Information: Warm climates throughout the world. Indonesia, Grenada,
New Guinea, West Indies and like climates. Most comes from Banda Islands
processed through Java and Sumatra.
- Uses: Primarily
used in baking, it is often found in cakes, cookies, and in savory dishes
like European soups and stews, sausages, meats, soups, and preserves.
Nutmeg is commonly added to eggnog. Combines well with allspice,
asparagus, beans, cabbage, cardamom, carrots, cheese, cinnamon, cloves,
coffee, coriander, cranberries, cumin, eggs, fish, ginger, lamb, mace,
onion, peaches, pepper (true), pumpkin, potatoes, pumpkin, sausage,
seafood chowders, , sugar, thyme, vanilla, veal, and yams.
- Description/Taste and Aroma: The ever popular onion is a bulb of Allium cepa, of
either the lily or the amaryllis family. A number of varieties exist each
with a unique flavor and various colors. Intensely pungent with a sharp
bite. Some varieties are almost sweet.
- Geographic Information: Worldwide
- Uses: Meats,
vegetables, sauces, soups, stews, appetizers, eggs, sauces, relishes,
breads. Compliments everything but sweet spices and fruit.
- Description/Taste and Aroma: Multiple varieties exist. Greek Oregano is a dried leaf
that is uniquely pungent, highly aromatic and a mixture of sweet and
savory. The Mexican variety is more intense and has a wilder flavor.
- Geographic Information: United States, France, Mediterranean, Mexico, Turkey
- Uses: Pasta
seasoning blends, tomato dishes, vegetables, meat sauces, poultry
seasonings, soups, and stews. A key ingredient in chili powders. Combines
well with artichokes, basil, beans, beef, cheese, cinnamon, cumin,
eggplant, fennel, garlic, marjoram, mushrooms, onion, parsley, pasta,
poultry, seafood, squash, thyme, tomatoes, and veal.
- Description/Taste and Aroma: Comes from a mild red pepper in the Capsicum annum
family. There are several varieties and some are hotter or sweeter than
others but all have a slight heat to them and a strong red color.
- Geographic Information: Hungary, Spain, South America, and California.
- Uses: Main
flavor in Hungarian cooking, including dishes such as Goulash and Chicken
Paprikash. Often used with eggs, fish /shellfish, cheese, sausages, tomato
dishes and in vegetable casseroles. Combines well with all meats, all
vegetables, and can be used to spice fruit. Often used with allspice,
beans, beef, caraway, cardamom, cheese (white preferred), garlic,
ginger, legumes, oregano, parsley, pepper (other capsicum varieties
and true pepper), pork, poultry, rosemary, saffron, thyme, turmeric
and vegetables..
- Description/Taste and Aroma: Several varieties exist with various tastes. Light,
fresh, slightly sweet and slightly bitter taste.
- Geographic Information: California grows a large amount commercially. Often
found in windowsill gardens and in home gardens as it is easy to grow.
- Uses: Curly
parsley is often used as a garnish. Flat parsley, also called French or
Italian parsley, is favored by chefs for cooking in soups and sauces, tuna
salad, and eggs. It is often combined with other herbs and spices in
prepared blends. Works well with artichokes, asparagus, basil, bay leaf,
beans, beef, chives, dill, game meats, garlic, marjoram, mushrooms,
grains, onion, oregano, pasta, potatoes, poultry, seafood, thyme,
tomatoes, and yeast bread.
- Description/Taste and Aroma: Multiple varieties all from the nightshade family.
Commonly called chili pepper, red pepper, or sweet pepper. Some are very
hot while bell peppe have no heat to them at all. Chemicals in the fruit
can produce a strong burning sensation in the mouth. Most have mild aromas
but a few are very intensely pungent. Rated for hotness based on a scale
devised by American chemist Wilbur Scoville in 1912 which measures the
hotness or piquancy of a chili pepper, calculated on the amount of
capsaicin it contains. The number of Scoville heat units (SHU) indicates
the amount of capsaicin present and how hot the pepper is. Naga Jolokia is
the hottest chili in the world with a rating of 1,040,000 SHU. Each year’s
crop can vary so heat units shown on the scale are approximate for each
type of pepper listed. Crushed Red versions can vary in hotness but most
range in the 20,000 to 40,000 unit level.
- Geographic Information: Grown throughout the world. Major crops are produced in
Central and South America and the West Indies. A majority are found in the
Americas.
- Uses: Often
combined with other herbs and spices in prepared blends. Each has a
distinctive taste. Used with eggs, meats, cheese, vegetables, soups,
sauces, pastas, breads. A main ingredient in Mexican, Hungarian, Italian
and United States cuisine. Compliments all meats, all vegetables, and can
be used to spice fruit.
Scoville Pepper Scale
- 855,000–1,050,000 Naga Jolokia (a.k.a. Ghost Pepper)
- 350,000–580,000 Red Savina Habanero
- 100,000–350,000 Habanero chili, Scotch Bonnet, Datil,
Jamaican Hot, Piquin
- 50,000–100,000 Thai /Indian, Pequin, Dundicut, Sanaam,
Tien Tsin
- 30,000–50,000 Cayenne, Tabasco, some Chipotle
varieties, Arbol
- 10,000–23,000 Most Chipotle, Aleppo, Cascabel, CA
Jalapeño
- 2,500–10,000 Jalapeño, NM Anaheim, Paprika (Hungarian
wax pepper), Ancho, Guajillo
- 500–2,500 Anaheim, Poblano
- 100–500 Pimento, Pepperoncini
- 0 No heat, Bell (green, orange, red, and yellow)
Pepper, True version*
- Description/Taste and Aroma: Multiple varieties exist.
- True Pepper is the dried berry of Piper nigrum. This
is a vine indigenous to India and Asia. Pepper comes from the berries
that are picked about nine months after flowering. (This is true pepper,
and should not be confused with paprika, cayenne pepper, chili pepper,
red pepper, and bell pepper, which are fruits from the capsicum family.)
- Black Pepper is
the spiciest from unripened berries. It is sharp and pungent.
- White Pepper is
from berries ripened on the vine then soaked to remove the outer hulls.
It is hotter and more pungent than black.
- Green Peppercorns are
immature berries freeze dried or packed in brine for preservation.
Mildest in flavor.
- Red and Yellow Peppercorns are from fully ripened berries left on the
vines to soak up the sun. Actual color is more of a yellow brown with a
reddish tinge. Most are brined and sealed in jar as the ripe versions do
not take to processing well. With the new ways of freeze-drying spices
we have the ability to have true red and yellow peppercorn that are not
brined.
- Rose or Pink Peppercorns are not really pepper, but are berries from a
tree in Peru and are a dried fruit that are often mixed into gourmet
peppercorn blends to give color and sweetness. Most often used with fish
and poultry. Large quantities can cause stomach irritation so use
sparingly.
- Geographic Information: India produces the bulk of the world’s pepper and it
also is produced in Indonesia, Malaysia, and Brazil
- Uses: It
is often combined with other herbs and spices in prepared blends. It is a
common table condiment and is used to season everything but sweet foods.
It is used with eggs, meats, cheese, vegetables, soups, sauces, pastas,
breads and is considered to be one of the most used spices. Compliments
all meats, all vegetables, and can be used to spice fruit. Can be used
whole, crushed, or ground.
- Description/Taste and Aroma: 1inch needle like leaves. It is highly aromatic and is
a bit peppery and woodsy at the same time.
- Geographic Information: Rosemary is native to the Mediterranean and grown
throughout that region. It is widely produced in the USA, France, Spain,
and Portugal. It is easy to grow and is a often grown in herb gardens.
- Uses: A
staple in Italian cooking, it is also used in breads, lamb, pork, chicken,
and pasta dishes. Combines well with apples, asparagus, basil, beans,
beef, cheese, citrus, cranberry, fennel, game meat, garlic, grains,
mushrooms, marjoram, onion, oregano, parsley, pasta, potatoes, poultry,
sausage, seafood, thyme, tomatoes, and yeast bread.
- Description/Taste and Aroma: There is a velvety texture to its long grayish green
leaves. There are many varieties each with a slightly different taste.
Some find it to be warm and pungent. Dried leaves much more intense than
fresh ones.
- Geographic Information: United States is a large producer of common sage,
Mexico is known for its Mexican sage. Sage is known and grown throughout
the world originating in the northern Mediterranean.
- Uses: Poultry,
soups, stews, bread, rice, Italian blended spices, sausages, pork. Often
paired with apples, bay leaf, beans, capers, caraway, celery, cheese,
citrus, beef, game meats, garlic, ginger, marjoram, onions, paprika,
parsley, poultry, rosemary, savory, seafood, thyme and tomatoes.
- Description/Taste and Aroma: Many culinary varieties, 3 of the most common are:
iodized table salt, kosher salt, and sea salt. They come in fine grain,
course, flake and even smoked and organic versions. There is a choice of
iodized to prevent goiters from forming and non-iodized versions. All
salts are salty. Sea salts have a wide range of subtle flavor differences
based on what minerals are mixed in.
- Iodized Table Salt used as an additive after cooking and used during
cooking too. Some people think the addition of iodine changes the taste.
Dissolves easily in water.
- Kosher Salt has
a coarser grind with large enough crystals to soak up meat juices. This
is normally a flake salt.
- Sea Salt comes
in a variety of versions with subtle taste differences. Mediterranean is
considered one of the nicer flavors. Does not dissolve as easily as table
salt. Has a bigger grain than table salt. Ranges from inexpensive to very
expensive.
- Geographic Information Throughout the world from both sea and inland salt
deposits. Mediterranean coastal areas provide many of the well known sea
salts. Table salt is usually mined while sea salt comes from the sea and
Kosher salt comes from both inland and sea sources.
- Uses All
salts have the ability to preserve food and to add flavor universally to
any food.
- Table Salt usually
fine grained. Comes in iodized and non-iodized. Used as an additive after
cooking. Used to add flavor during cooking with all kinds of food. It is a
universal seasoning.
- Kosher Salt has
a coarser grind with large enough crystals to soak up meat juices and
therefore is used in the preparation of Kosher foods. This is a salt of
choice by many chefs. It dissolves faster then table salt but is made of
larger grains called flakes.
- Sea Salt comes
in a variety of versions with a variety of subtle taste differences based
on the minerals found with it. Mediterranean is considered one of the
nicer flavors. Sea salt does not dissolve as easily as table salt. Has a
bigger grain generally than table salt. Has widest range of pricing from
inexpensive to very expensive. A chef’s choice.
- Description/Taste and Aroma: Comes in two culinary forms: Summer and Winter. Most
savory is a blend of the two unless Summer or Winter is specified.
- Summer Savory clean,
piney and peppery
- Winter Savory stronger
more similar to rosemary
- Geographic Information: United States, Mediterranean, Central to Eastern
Europe. Easy to grow, it is often found in herb gardens throughout the
world.
- Uses:
- Summer Savory known
as the bean herb in Germany. Often used with beans and legumes, lentils
and green beans.. Poultry and vegetables and is often used in vegetable
blends to flavor soups, stews, and sauces.
- Winter Savory game
meats, red meats, pates and sausage
- Combinations: used
with beans, poultry, soups, stews, sauces, sausages.
- Description/Taste and Aroma: Most commonly produced seed and comes in several
varieties including yellowish-white, red, or black versions. Has a mild,
somewhat nutty taste. Little to no aroma. .
- Geographic Information: India, Middle East, Africa, Indonesia
- Uses: Breads,
Asian stir-fries, Chinese cooking, Middle Eastern cuisine, Italian breads
and cookies, pasta, and as a garnish on vegetables. Combines well with
beans, citrus, game meats, garlic, ginger, seafood, thyme, and yeast
bread.
- Description/Taste and Aroma: Sweet crystalline substances such as, sucrose, lactose,
and fructose. In food usage, sugar generally refers to sucrose, which
comes from sugar cane and sugar beet plants. There are several types,
white (processed), brown (less processed), powdered also called
confectioners.
- Geographic Information: Brazil and Hawaii produce much of the world’s supply.
- Uses: A
sweetening agent. Also adds texture to baked goods.
- White sugar called
table sugar. Used in baking, to sweeten tea and coffee. Common sugar used
in many recipes. Several grades with Caster’s sugar being a very fine
grade.
- Brown /Brownulated sugar less refined, used in baking and spice cakes. Used to
season ham and pork. Generally contains molasses which gives it its brown
color. Brown sugar contains from 3.5% molasses (light) to 6.5%
molasses (dark). Recipes that call for "brown sugar"
generally mean light brown sugar.
- Powdered also
called confectioner’s sugar. Used in baking, to decorate cakes and
cookies and brownies, to make icing and frosting. It is a more refined
version of white sugar and comes in degrees of fineness indicated by X.
XXX, XXXX, and 10X are most often found in stores.
- Description/Taste and Aroma: There are two distinct varieties, Russian native to
Siberia and western Asia and a cultivated variety grown in France and
Germany that is preferred for cooking. There is also a Mexican variety
that is really a type of marigold and not true tarragon. Tarragon is a
staple in French cooking. French variety is greener, glossier and more
pungent. Most commercial Tarragon comes from dried leaves of the French
Tarragon plant. It has a faint flavor similar to anise and basil. Russian
variety has a slight bitterness to it and is not preferred for cooking.
- Geographic Information: Native to southern Russia and western Asia, primary
producer is now France.
- Uses: Flavoring
for vinegar, pickles, relishes, prepared mustards, and sauces, fish, meat,
soups and stews, often used in tomato and egg dishes. Combines well with
artichokes, basil, bay leaf, capers, carrots, chives, citrus, dill, eggs,
garlic, green vegetables, mushrooms, onion, oregano, parsley, potatoes,
poultry, seafood, thyme, tomatoes, and veal. It is able to enhance the
properties of other herbs when used in moderation.
- Description/Taste and Aroma: Thyme leaves are generally dried then chopped or
ground. It is minty, warm and peppery with a hint of cloves.
- Geographic Information: United States, France, Mediterranean, Spain, Portugal
- Uses: Seasoning
blends for poultry and stuffing, fish, chowders, soups, sauces, lamb,
veal, eggs, tomatoes. Combines well with artichokes, bananas, basil, bay
leaf, beans, carrots, cheese, citrus, dill, garlic, mint, mushrooms,
onion, oregano, parsley, potatoes, poultry, sage, and seafood.
- Description/Taste and Aroma: Marco Polo described Turmeric as "a vegetable with
the properties of saffron, yet it is not really saffron." Sometimes
called the poor man’s saffron. Gives pale food a yellow coloring and gives
curry its distinctive yellowish color. It has a distinctive, pungent
somewhat bitter taste with a slight orange - ginger undertone
- Geographic Information: India is the primary producer of Turmeric. It is also
grown in China and Indonesia.
- Uses: Essential
ingredient of curry powder, used extensively in Indian dishes and in
Southeast Asian cooking. Often used to season eggs, spice up lentil and
meat dishes, in mustard blends and relishes. Used as a less expensive
alternative to saffron to provide color and flavor. Combines well with
allspice, anise, beans, beef, carrots, chilies, chives, cilantro, citrus,
cloves, coconut, coriander, cumin, curry, dates, fennel, figs, fish,
garlic, ginger, nutmeg, onion, paprika, pepper (capsicum and true)
poultry, rice, root vegetables, seafood, and veal.
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