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HERBS & SPICES:
A-C
D-N
O-Z
Click on the name for a picture.
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 potatoes
HERBS:
A-C
D-N
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