Spices And Herbs

	ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts.
	ANISE: Commonly called aniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies.
	Basil: Basil can be frozen, dried, or preserved in oil and it's delicious however you choose to preserve it. Basil is also available year round in most produce sections. Add leaves to salads or sandwiches along with your lettuce. Add basil to sautés or soups at the last minute to preserve flavor. Basil is also wonderful in herbal vinegars. Try mixing it with oregano and thyme.
	CARAWAY: Small brown, crescent-shaped seeds with a strong liquorices flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses.
	CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available.
	CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored.
	Celery Seed: is useful for adding a celery flavor to foods when the "crunch" of celery is not desired. Stir some into clam, potato, or other creamy soups. Add a pinch to blue cheese dressings and spoon the dressing over ripe tomatoes.
	CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning.	No Picture Available
	CINNAMON Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes.
	CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies.
	CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes.
	CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables.
	Garlic: Always look for heads that are firm with plenty of dry, papery covering. Heads that are showing signs of sprouting are past their prime and were probably not dried properly. Garlic that is very old will crumble under a gentle pressure from the fingers.
	GINGER: Available in many forms. Invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root looks like a knobby stem. It should be peeled and finely chopped or sliced before use. Dried ginger root is very hard and light beige in color. To release flavor, "bruise" with a spoon or soak in hot water before using. This dried type is more often used in pickling, jam making and preserving. Also available in ground form, preserved stem ginger and crystallized ginger.
	MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
	MUSTARD SEED: Brown mustard seeds can be used to create deli mustards and the coarse mustards found in Europe.
	OREGANO: The Greek oregano is used in most Italian cooking. The Mexican oregano is stronger and not quite as sweet. Both are good when added to soups, vegetables and salad dressings.
	PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in color to cayenne, this bright red powder has a mild flavor.
	Parsley: One of the best known and most widely used herbs. It is actually a biennial, but is usually cultivated as an annual because the first year leaves have the best flavor. The crisp, tight foliage of the curly parsley is the most attractive variety to use fresh as a garnish, but the flat-leaved Italian parsley has a superior flavor when cooked.
	PEPPER: White pepper comes from ripened berries with the outer husks removed. Black pepper comes from unripened berries dried until dark greenish-black in color. Black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. Both are available ground.
	POPPY SEED: The slate blue seeds are widely used in Middle East, India, and Europe for both cooking and baking. Can be used as a garnish for breads and rolls.
	ROSEMARY LEAF, GROUND & WHOLE: The needle like leaves are very aromatic with a slight woodsy perfume. Used in many lamb, pork and chicken dishes. Many Mediterranean country recipes call for the use of Rosemary.
	SAFFRON: This spice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes.
	SAGE: Sage is native to the North Mediterranean coast. Used in meat dishes, pasta, as a flavoring for fresh sausage. It has a powerful flavor. Poultry stuffing mixtures, veal, tomato based sauces all do well with sage.
	SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a crisp texture and sweet, nutty flavor which combines well in curries and with chicken, pork and fish dishes. Use also to sprinkle over breads, cookies and pastries before baking.
	TARRAGON: This is essential in French cooking. Use sparingly as it has a strong flavor.
	THYME: Helps in the digestion of fatty foods, so it goes well with dishes of duck, goose, mutton, or pork. Used in many slow cooked dishes.
	TURMERIC: Closely related to ginger, it is an aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli.