Beans (dried): cumin, cayenne, chili, parsley, pepper, sage, savory, thyme Beef: basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme Breads: anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme Cheese: basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme Chicken: allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme Corn: chili, curry, dill, marjoram, parsley, savory, thyme Eggs: basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme Fish: anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram Fruits: allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint Lamb: basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme Potatoes: basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme Salad Dressings: basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme Salads: basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme Soups: basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme Sweets: allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary Tomatoes: basil, bay , celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme --- Allspice: Use with meat, fish, gravy, soup and stew, pickles, spice cakes and cookies pumpkin and squash The taste of allspice resembles a blend or spices Anise: Used in candies, baked goods and pork. Has a licorice-like flavor Basil: Used in sauces, vegetables, salads, meat, seafood, egg dishes Leaves are used fresh or dried Bay Leaves: Used to season meats, fish, potatoes, sauces, soups and stews Leaves are usually used whole and removed before serving. Caraway Seeds: Used on breads, especially rye bread; cheeses Has a flavor similar to dill Cardamom: Used in curries, cookies and other pastries, breads, pickles Common in Scandinavian and Middle Eastern dishes; Has a sweet, lemony flavor. Cayenne Pepper: Used in meats, soups, sauces, chili, seafood, Mexican and Cajun dishes Thin, red and yellow very hot peppers used whole, or dried and ground. Celery Seed: Used in salads, pickles and relishes, sauces, soups and stews, beef Seeds are sold as whole or ground; Also combined with salt for celery salt Chervil: Used in egg and cheese dishes, vegetables, soups and stews, salads, creamy sauces Looks similar to parsley; common in French cuisine. Chili Powder: Used in chili, sauces, curries, Mexican foods A combination of chili peppers plus other spices, including cumin. Chives: Used in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes Long hollow green leaves have a mild onion flavor; Best when used fresh, but are also used dried Cinnamon: Used in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages. A highly aromatic spice available as cinnamon stickss and as a ground powder. Cilantro: A leafy green herb used in many Middle Eastern, Indian, and Oriental, Spanish and Carribean dishes. The seeds of cilantro are finely ground to make the spice known as corriander. Cloves: Used in cakes, cookies, and candies, ham, sauces, pickles and relishes Have a strong, spicy-sweet flavor; Used whole or ground; If used whole, they are usually removed before serving. Coriander Seeds: Used in curry, pickles, breads, cakes, cookies. Small fragrant seed sare used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro Cumin: Added to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili Small fragrant seeds; a main ingredient in chili powder. Curry Powder: Used in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices. Dill: Used mainly in pickles , but can also be used in breads, soups, meats, and salads. Also known as dillweed; Both the leaves and seeds of this flavorful herb are used to season foods. File powder: Used to thicken and add flavor to Gumbo and other Creole dishes. Heat has an adverse affect on File, so add it after a pot of food has been removed from the oven or stove. File powder is made dried, ground sassafras leaves. It has a root beer like flavor. Cornstarch can be used as a substitute thickener. Fennel Seed: Use in pickles, pizza and spaghetti sauces, breads, cakes, cookies A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise. Garlic: Used in meats, chicken, seafood, stews, sauces, marinade, salad dressings; used in many Italian and Chinese dishes. An herb related to the onion; Its bulb, which is composed of several small cloves; used fresh or dried; also has many health benefits and medicinal uses. Ginger: Used in Oriental dishes, meat, poultry, seafood; Also in squash and pumpkin recipes, cookies, cakes, and breads. Ginger root is used fresh or dried, whole, ground, or cracked; Has a strong spicy-sweet flavor. Mace: `Used in cakes, doughnuts and other baked goods, fish, meat stuffings, and in pickles. Made from the coating of the nutmeg seed; Used both whole and ground; Has a flavor similar to nutmeg, but with a touch of cinnamon. Marjoram: Used as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables and in beverages and jellies. Also called sweet marjoram; Its leaves are used whole or ground;has a sweet, minty flavor. MSG (monosodium glutamate): Used mainly as a seasoning for meat and seafood, frequently in Chinese and other Asian dishes. Itīs added to other foods to enhance flavor. MSG is a vegetable protein, a fine white powder, produced through the fermentation of foods such as molasses. Mint: Used in fruits, desserts, jellies, candies, beverages, and as a garnish. Mint leaves have a distinctive flavor and smell; Used fresh or dried, whole or chopped. Mustard: Used as ground mustard in salad dressings, sauces, cheese and egg dishes. Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. Mustard is sold as whole seeds or as a finely ground yellow powder; Has a strong, hot flavor Nutmeg: Used in breads, cookies, cakes, custard, pies, desserts, vegetables Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor. Oregano: Used in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes. Ground oregano is an ingredient in many types of Italian food; Has a flavor and aroma similar to marjoram, but stronger. Paprika: Used as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. A mild red spice, always used ground; used not only for its flavor, but for its red color. Parsley: Used in soups or salads as a seasoning. Goes well with almost any meat as a garnish. Parsley sprigs are used mainly as a garnish for foods and are often left untouched; Used fresh or dried as a seasoning. Black Pepper: Used to strenghten the flavor of meats, poultry, fish, eggs, cheese, vegetables and more. Black Pepper can be purchased as ground or as whole peppercorns; Best when fresh ground. Poppy Seeds: Used as a topping for rolls, breads, cookies, butters,pastas Poppy seeds have a crunchy nut-like flavor; Used as whole seeds, or they can also be used crushed or ground. Rosemary: Used to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia. Small needle-like leaves are used dried or fresh, whole or ground; Has a sweet but bold aroma and flavor, Saffron: Used in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes Saffron is sold as a ground powder; Has a yellow color and a slightly bitter taste. Sage: Used to season sausage, poultry stuffings, veal, pork, meat loaf, stews, and salads An herb grown for its leaves, used as rubbbed or ground; has a slightly lemony taste. Savory: Used with lamb, beef, poultry, egg dishes, squash, beans and lentils. Leaves are used fresh, and dried as whole leaves or dried; Has a flavor similar to thyme. Sesame Seeds: Used on bread, rolls, bagels, salads, and in stir fry Sesame seeds are always used as whole oil seeds; most used on hamburger buns. Tarragon: Used to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus Leaves are used fresh or dried, whole or ground; strong spicy smell and taste; If using dried tarragon leaves, remove them after cooking, since once dried they will not soften again when cooked. . Thyme: Used in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces. An herb used both fresh and dried, whole or ground; Has a strong, but pleasant flavor, resembling a blend of cloves and sage Turmeric: Used in curries, poultry, relishes, pickles, eggs, rice. A member of the ginger family; an orange-yellow powder with a mild flavor