HERBS AND SPICES 2

HERBS AND SPICES 2

Herb or Spice	Source	Flavor	Best Used	Cooking Use
DILL	Leaves and seeds of the dill plant Anethum graveolens, Anethum sowa	Mild, somewhat sour	Leaves best fresh; seeds used whole	Fish, eggs, potatoes, meats, breads, salads, sauces; dill seed used in pickling and to make dill-flavored vinegar. Seeds of sowa, or Indian dill, used in curry
FENNEL	Leaves and stems of the fennel plant Foeniculum vulgare var.	Like anise, but sweeter and lighter	Raw or cooked	In salads (raw), in soups or stews (cooked)
FENUGREEK	Seeds from the fenugreek plant Trigonella foenumgraecum	Sweet, somewhat like burnt honey	Whole or ground seed	In pastries, as a flavoring for meat dishes and beverages, and to make syrups
Herb or Spice	Source	Flavor	Best Used	Cooking Use
GARLIC	Bulbs of the garlic plant, a member of the Allium family	Pungent, onion-like, mildly hot to very hot	Fresh; granulated acceptable substitute	Roasted, or flavoring for pasta sauces, pork roasts, herb butter, stuffing, and marinades
GINGER	Roots of the ginger plant Zingiber officinale	Mix of pepper and sweetness	Dried powder or freshly grated from root	Cakes, breads, cookies, as well as Asian dishes
GREEN PEPPERCORNS	Immature berries of the pepper tree Piper nigrum	Mild, slightly sweet	Preserved in brine or water-packed	In herbal vinegars, in sauces
HORSERADISH	Roots of the horseradish plant Armoracia lapathifolia	Very sharp, similar to mustard	Fresh or jarred	As condiment, or to flavor fish, beef, sausages, and potato salads
LOVAGE	Leaves of the lovage plant Levisticum officinale	Similar to celery, but stronger	Fresh	Use as you would celery, in soups, stews, sauces, meat or fish salads
Herb or Spice	Source	Flavor	Best Used	Cooking Use
MACE	Outer covering of the nutmeg seed	Similar to nutmeg, but stronger	Dried or ground	Custards, spice cakes, fruit desserts
MARJORAM	Leaves of the marjoram plant Origanum majorana	Delicate	Fresh or dried	Soups, stews, marinades. Add at end of cooking to conserve flavor
MINT	Leaves of the mint plant Menthe spp.	Various -- there are more than 30 species of mint	Fresh	In salads, with vegetables
MUSTARD, BROWN	Seeds of the mustard plant Brassica juncea; also known as Oriental mustard	Pungent, biting, hotter than yellow mustard	Whole seed	In pickling, as a seasoning, or in preparing Oriental mustard sauces
MUSTARD, YELLOW	Seeds of the mustard plant Brassica hirta	Hot, tangy, less of a bite than brown mustard	Powdered or whole seeds	Ground, is primary ingredient in American-style prepared mustard; the whole seeds may be used boiled with cabbage, or as a garnish for salads.
NUTMEG	Seeds of the nutmeg tree Myristica fragans	Warm, spicy, sweet	Freshly ground	In cakes and cookies, in sweet potatoe