HERB 

 WHAT IT IS 

 USES 

 SPICE 

 WHAT IT IS 

 USES 

 basil

Strong, sweet and aromatic. Tastes like a cross between cloves and licorice.

eggs, fish, meatloaf, stews, venison, duck, spaghetti sauce, pesto

 cinnamon 

Warm sweet pungent spice.  Actually a tree bark.  Sold as rolled fried sticks or ground.

ham, pork chops, squash, sweet potatoes, coffee cakes, gingerbread, applesauce

 oregano 

Strong-flavored cousin of marjoram.  Important in Greek and Italian cooking

spaghetti and tomato sauces, minestrone, pizza, salads

cloves 

Intensely spicy & highly aromatic.  Available in both whole buds or ground form.

corned beef, ham, baked beans, baked fish, dressings, squash, sweet potato, coffee cakes, pumpkin pie

dill 

Light and lemony, the feathery fronds can be snipped all summer.

pickles, fish, cheese dishes and salads

ginger 

Pungent underground stem, or rhizome.  Sold fresh, dried, candied or ground.

baked beans, rice dishes, stir fries, teriyaki sauce, roast duck, steamed puddings, ginger snaps

 rosemary 

Strongly flavored, with aroma like sun-warmed pine needles.

roasted potatoes, tomato sauce, wine-based marinades (stronger stems are used as fragrant skewers for meat on the grill)

chili powder 

Rich blend of spices such as cumin, garlic powder, oregano and chili peppers.

meat loaf, hamburgers, cheese fondue, shrimp, bbq chicken, fried chicken, chili, cheese sauces, guacamole

 thyme

Versatile herb with pungent, slightly sweet flavored and aroma of mint and lemon.

fish, chowder, oyster or clam bisque, meatloaf, stews, chicken, turkey and salads

 paprika

Hot or sweet, adds brick-red color as well as a mild peppery flavor.

fish dishes, sausage and pickled foods & sometimes used to sweeten tomato sauce

sage 

Full of flavor and very aromatic, with a lemony, pleasantly bitter taste.

sausage or pork dishes and in stuffing

 cumin

Seeds can be crushed and added as flavoring or lightly toast seeds in a dry skillet to enhance flavor.

pickling brined, curries or slow-simmering Mediterranean stews

bay leaf 

A highly aromatic herb from the laurel tree, used in Mediterranean cooking to add pungent flavor.

stews, soups and tomato sauces

 coriander

Bold flavor. Reminiscent of sage, citrus and caraway. Coriander seeds are from the cilantro plant.

seafood, potato and cheese dishes and is an essential ingredient in Hungarian and Spanish style meat stews

 mint

Spearmint and peppermint are most common among the many varieties.

lamb dishes, new peas, tiny boiled potatoes, iced tea and lemonade

mustard 

Mustard seeds come in a variety of colors, from white to black with a wide range of yellows in between.

avocado dip, Mexican rice dishes, black bean soup or salad dressings

chives 

Delicate onion flavor when snipped or sliced.

creamed/cottage cheeses, eggs, fish, potatoes, peas and carrots

 fennel seed 

Adds a pleasant licorice-like flavor.

cheese sauces, salad dressings, fruit chutney or curry blends

cilantro 

Has an exotic, pungent flavor that many consider and acquired taste.

Mexican and southern Asian dishes

nutmeg 

Very aromatic and nutty flavor.  Sold as seed or ground.

sweet rolls, coffee cakes, custards, apple and pumpkin pies, eggnog. vanilla ice-cream.

tarragon 

Pungent herb with anise-like flavor.  Use sparingly.

eggs, fish, chicken and veal (use as fresh sprigs in salad)

allspice

Strong flavor, tastes like a blend of cinnamon, cloves and nutmeg. Sold whole as dried berries or ground.

pot roast, ham, potato soup, coffee cakes, sweet rolls, tapioca pudding, mince, apple & pumpkin pies