Spice Guide
Keep spices in tightly covered containers, in a cool dry place.
After about a year, spices tend to lose flavor so more may be needed for seasonings.
Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time.
Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.
Oregano is more flavorful in its dried form compared to fresh.
Rosemary is more flavorful in its fresh form compared to dried.
ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.
BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.
BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.
CAYENNE: Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.
CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.
CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.
CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.
CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.
DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressing, dips, pickles, breads, egg dishes.
GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressing, pickles, jams, marinades, breads, desserts.
MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies.
MUSTARD: Pungent taste.. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.
NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.
OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.
PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads.
PARSLEY: Mild flavor. Brings out the flavor of most non-sweet foods.
ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.
SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.