Herbs and Spices

Basil: Sweet warm flavor with an aromatic odor. Used in whole or ground
beef. Good with lamb, fish, roast, stews, vegetables, dressing and
omelets.

Bay leaves: A pungent flavor. Use hole leaf, bu remove before serving. Good in
vegetable dishes, fish, seafood, stews and pickles.

Cayenne Pepper: Very strong, spicy hot herb used primarily in Oriental and Latino
cooking. Used to season salsas, chili, stews, and sauces.

Caraway: A spicy smell and aromatic taste. Use in cakes, breads, soups,
cheese and sauerkraut.

Chives" Sweet, mild flavor of onion. This herb is excellent in salads, fish,
soups and potatoes.

Cilantro: Used extensively in Mexican and Asian dishes. Used fresh, this herb
is excellent in salads, fish, chicken, rice and beans.

Curry Powder: A number of spices combined to proper proportions to give a distinct
flavor to meat, poultry, fish and vegetable dishes.

Dill: Both seeds and leaves of dill are flavorful. Leaves may be used as a
garnish or cooked with fish, soup, dressings, potatoes, and beans.
Leaves or the whole plant may be used to spice dill pickles.

Fennel: Both seeds and leaves are used. Has a sweet, hot flavor. Use in
small quantities in pies and baked goods. Leaves can be boiled with
fish.

Garlic: A pungent, strong herb used primarily in Italian, Greek, Latino and
Oriental cooking. Used to flavor meats, tomatoes, soups, potatoes,
beans, chili and salsas.

Ginger: A pungent root, this aromatic spice is sold fresh, dried or ground.
Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram: May be used both dried or green. Used to flavor fish, poultry,
omelets, lamb, stew, stuffing and tomato juice.

Mint: Leaves are aromatic with a cool flavor. Excellent in beverages,
fish, cheese, lamb, soup, peas, carrots and fruit desserts.

Oregano: Strong aromatic odor. Use who or ground to spice tomoto juice, fish,
eggs, pizza, omelets, chili, stews, gravy, poultry and vegetables.

Paprika: A bright red pepper, this spice is used in meat, vegetables and
soups. Can be used as a garnish for eggs, potatoes or salads.

Parsley: Best when used fresh but can be dried as a garnish or as a
seasoning. Try in fish, omelets, soup, meat, stuffing and mixed
greens.

Rosemary: Very aromatic, can be used fresh or dried. Season fish, stuffing,
beef, lamb, poultry, onions, eggs, potatoes and bread. Great in
dressings.

Saffron: Orange-yellow in color, this spice is used to flavor or color foods.
Use in soup, chicken, rice and fancy breads.

Tarragon: Leaves have a pungent, hot taste. Use to flavor sauces, salads,
fish, poultry, tomatoes, eggs, green beans, carrots and dressings.

Thyme: Sprinkle leaves on fish or poultry before broiling or baking. Throw
a few sprigs directly on coals shortly before meat is finished
grilling.