Sunday, 9 December 2012

I thought you might find this herbs and spices chart useful


Fresh Herbs - Flavor and Uses
Spices - Form, Flavor and Uses
Basil
Sweet, sunny flavor versatile. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
Allspice
Berries, ground. Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. 
Bay Leaves
Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties
Celery
Seeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
Chives
Delicate 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 
ChilePeppers
Ground, 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
Cilantro
Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos
ChilePowder
Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
Dill
Pungent, tangy; dominate, use alone or with parsley.  Seeds also have strong flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking
Cinnamon
Sticks/bark, ground.Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Marjoram
Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes
Cloves
Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Mint
Strong; sweet. Teas, desserts, lamb, fish, salads
Cumin
Seeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Oregano
Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried
Curry
Ground. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
Parsley
Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried
Fennel 
Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
Rosemary
Fresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads
Ginger
Fresh 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.
Sage
Almost 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 flavor
Mustard
Seeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 
Savory
Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing
Nutmeg
Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
Tarragon
Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes
Paprika
Ground. 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
Thyme
Earthy, 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 dried
Pepper
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. 


Thanks to Patricia Anderson, who said it was ok for me to use this chart of hers.
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9 comments:

  1. Carole, thank you so much for a terrific chart!

    I've bookmarked it to keep it handy in the future.

    Now I'll know what to do when the farm share gives me savory!

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  2. very helpful information. thank you.

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  3. Thanks! I'm always looking for ways to use my herbs -- especially the ones that over-produce in my garden.

    Joy's Book Blog

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  4. oh thats really cool! thanks :)

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  5. What a handy chart! Thanks so much for posting it.

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  6. Hi Carole, thank for sharing. Very useful information.:)

    Have a lovely week ahead.

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  7. That is a really nice chart! Thanks for sharing at A Humble Bumble. :) I must pin... :)

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