Tuesday, January 18, 2011

Herbs, Spices, & Seasonings

I LOVE, LOVE using herbs & spices. I have a shelf full of herbs & spices, and 2 more spice racks. I love using them to add interest to most dishes! I love using cumin & coriander. Also love rosemary, sage & thyme (especially on roasted potatoes and roasted chicken). I also enjoy using a nice Herbes de Provence. I use Kosher salt and coarse cracked pepper in cooking...it makes a difference. Below I have put a basic Herb & Spice chart for those of you who are not sure how to use these different things in cooking.


Fresh Herbs - Flavor and UsesSpices - Form, Flavor and Uses
BasilSweet, sunny flavor, versatile. Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dishAllspiceBerries, ground. Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. 
Bay LeavesPungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varietiesCelerySeeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
ChivesDelicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces Chile PeppersGround, dried whole, pepper flakes.Made by grinding hot chilies. Countless types from many countries.  Mild to blistering hot.  Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick
CilantroFresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacosChile PowderGround mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
DillPungent, tangy; dominate, use alone or with parsley.  Seeds also have strong flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cookingCinnamonSticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
MarjoramOregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishesClovesWhole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
MintStrong; sweet. Teas, desserts, lamb, fish, saladsCuminSeeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
OreganoEarthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when driedCurryGround. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
ParsleyClean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then driedFennel Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
RosemaryFresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit saladsGingerFresh root, ground, candied. Pungent, spicy.  Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking.
SageAlmost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips.  Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavorMustardSeeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 
SavoryReminiscent of thyme. Veal, pork, eggplant tomatoes, stuffingNutmegWhole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
TarragonLicorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes

PaprikaGround. Made from red peppers. Can be mild or hot and pungent.  Not just for garnish.  Buy high-quality with fresh peppery aroma.  Seafood, vegetables, eggs; almost anything
ThymeEarthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when driedPepper
Whole berries, ground.  Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant.  Peppercorns are black, white and green--depends on level of maturity.  Pink peppercorns are a distant relative.  Use on everything including sweets and fruits.  Buy a pepper mill and whole peppercorns. You'll be glad you did. 

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