Herb or Spice |
Source
|
Flavor
|
Best Used
|
Cooking Use
|
OREGANO |
Leaves of the oregano plant Origanum vulgare
|
Similar to marjoram, but not as sweet
|
Fresh or dried
|
In Italian dishes, in chili, with vegetables, soups
|
PAPRIKA |
Fruit from a sweet pepper plant Capiscum annum
|
Sweet to hot, somewhat bitter
|
Dried and ground
|
In Hungarian dishes including goulash, in soups, in potato or egg salad
|
PARSLEY |
Leaves of the parsley plant Petroselinum crispum
|
Mildly peppery
|
Fresh; dried a very poor substitute
|
As a garnish, in sauces, soups and salads
|
POPPY SEED |
Seeds from the poppy flower Papaver somniferum
|
Nutty
|
Dried, whole
|
In muffins and cakes, salad dressings.
|
ROSEMARY |
Leaves of the rosemary plant Rosmarinus officinalis
|
Very aromatic, faintly lemony and piney
|
Fresh or dried
|
In meat (especially lamb) or fish dishes and sauces
|
SAFFRON |
Dried stigmas and upper styles of the saffron crocus Crocus sativus
|
Pungent, aromatic
|
Dried
|
Flavoring and coloring in rice, stews, curries and fish. This is the world's most expensive spice
|
Herb or Spice
|
Source
|
Flavor
|
Best Used
|
Cooking Use
|
SAGE |
Leaves of the sage plant Salvia officinalis
|
Musty, slightly bitter
|
Fresh or dried
|
Beef, fish dishes, stews, stuffings; common sausage flavoring
|
SALT |
Salt mines, seawater
|
Salty
|
Granular
|
Baking, preserving, curing, as a condiment
|
SESAME SEED |
Seeds of the sesame plant Sesamum indicum
|
Nutty
|
Whole
|
In breads and cookies, in salad dressings
|
STAR ANISE |
Star-shaped fruit of a tree native to China Illicium verum
|
Very similar to anise
|
Whole
|
In herbal tea mixtures, in chicken or casserole dishes, or use as you would anise
|
SUMMER SAVORY |
Leaves of the summer savory plant Satureja hortensis
|
Cross between thyme and mint, a bit milder than winter savory
|
Fresh or dried
|
Pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.
|
Herb or Spice |
Source
|
Flavor
|
Best Used
|
Cooking Use
|
TARRAGON |
Leaves of the French tarragon plant Artemisia dracunculus cv. 'Sativa'
|
Anise-like
|
Fresh or frozen. Russian tarragon is not considered of culinary value.
|
In tartar sauce, as flavoring for cream sauces, in egg dishes and seafood salads
|
THYME |
Leaves of the thyme plant Thymus vulgaris
|
Minty, lemony
|
Fresh or dried
|
In omelettes, stews, bland soups, and stuffing for chicken, or as flavoring for green salads and cooked vegetables
|
TURMERIC |
Root of the turmeric plant Curcuma domestica, a tropical plant related to ginger
|
Pungent, somewhat bitter
|
Dried and ground
|
Curries, East Indian recipes. This is also the primary ingredient in American-style ("ballpark") mustard.
|
VANILLA |
Beans from the vanilla orchid Vanilla planifolia
|
Sweet, highly aromatic
|
Remove seeds from whole, dried beans; or, in extract
|
With coffee, in desserts including ice cream, puddings and cakes
|
WHITE PEPPER |
Peeled and dried green peppercorns from the pepper tree, Piper nigrum
|
Similar to black peppercorn, but milder
|
Freshly ground
|
As a condiment
|
WINTER SAVORY |
Leaves of the winter savory plant Satureja montana
|
Combination of thyme and mint
|
Dried or fresh
|
Pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.
|
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