Sweet spice of Caribbean origin with a flavor suggesting a blend of cinnamon, cloves, and nutmeg, hence its name. May be purchased as whole, dried berries or ground. When using whole berries, they may be bruised–gently crushed with the bottom of a pan or other heavy instrument–to release more of their flavor.
Green-gray fruit or seed of plan of parsley family; available whole and in extracts; unmistakable strong licorice flavor. Used extensively in confections, sweet pastries, and as a flavoring in liqueurs.
Sweet, warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.
A pungent flavor, use whole leaf but remove before serving. Good in vegetable dishes, fish and seafood, stews and pickles.
BEAU MONDE SEASONING SALT
All-purpose Spice Island seasoning with onion and celery and salt. Use with poultry dishes, Swiss steak and tomato- based sauces.
CAPERS Capers are the small buds of a shrub grown in the Mediterranean. They are pickled in vinegar or dried and salted.
Has a spicy smell and aromatic taste. Use in cakes, breads, soups, cheese and sauerkraut.
Sweet spice native to India from ginger family. Used for coffee cake, sweet breads, fruit salad dressings, cookies, cakes, pickling spice.
Very hot ground spice derived from dried cayenne chili pepper.
Mild, sweet herb with a flavor reminiscent of the onion, to which it is related.
Green, leafy herb resembling flat leaf (Italian) parsley with a sharp, aromatic, somewhat astringent flavor. Also called fresh coriander and commonly referred to as Chinese parsley.
Popular sweet spice for flavoring baked goods. The aromatic bark of types of laurel trees, it is sold as sticks or ground.
Chervil, fresh or dried, has a delicate flavor, and the fresh leaves look a bit like parsley. It’s good when subtle seasoning is desired.
Rich and aromatic East African spice used ground in baked goods and whole in pickling brines and as a seasoning for baked hams. Provides flavor to both sweet and savory recipes.
Small spicy-sweet seeds of the coriander plant, which is also called cilantro or Chinese parsley. Used whole or ground as a seasoning. Particularly used for sausages and variety meats.
A Middle Eastern spice with a strong, dusky, aromatic flavor. Use in chili, marinades, and basting sauces, and add to huevos rancheros or other egg dishes.
Generic term for a blend of spices commonly used to flavor East Indian-style dishes. Most curry powders will include coriander, cumin, chili powder, and turmeric.
Fine, feathery leaves with a sweet aromatic flavor sold fresh or dry.
Crisp, refreshing, mildly anise-flavored bulb vegetable. Seeds and leaves are both used as a spice. Has a sweet hot flavor. Wide variety of uses. Popular for seasoning pork roasts and fish dishes.
A balanced blend of sweet herbs, each of which has an affinity for the other. Buying these herbs premixed avoids the risk of a possible flavor imbalance. Use for omelets, egg and cheese dishes, meats, game, meatloaf, sauces and gravies.
FIVE SPICE CHINESE POWDER
Mixture used to season roast meat, poultry, and stir fry dishes. Ingredients include anise, cinnamon, star anise, cloves, and ginger.
Member of the same group of plants as the onion. Robust flavoring, available as garlic powder, garlic salt, garlic chips, garlic seasoning powder, and garlic juice, in a huge variety of dishes.
Ginger is a fresh, pungent root sold fresh, dried or ground. It is used as a confection or condiment. It may be found crystallized or candied, ground or as a syrup.
From juniper, an evergreen shrub. Add to marinades and sauces for game and lamb.
Produced from the same fruit of the nutmeg tree.
Pungent, aromatic herb used dried or fresh to season meats, particularly lamb, poultry, seafood, vegetable and eggs.
MEI YEN SEASONING
A blend of seasonings designed to enhance the natural flavor of most foods without introducing flavor overtones of its own. A delicate seasoning long a favorite in oriental cooking. Intended for seasoning vegetables and mild-flavored meats; also has an affinity for dishes with acid ingredients, such as tomatoes and wine.
The most common commercial types of mint are spearmint and peppermint. Refreshing, sweet herbs used fresh or dry to flavor lamb, poultry, vegetables and fruits.
Mustard is available in three forms: whole seeds, powdered (referred to as dried mustard), and prepared (which is made from powdered or coarsely ground mustard seed mixed with liquid such as vinegar or wine).
Popular baking spice that is the hard pit of the fruit of the nutmeg tree. May be bought already ground or for fresher flavor, whole.
Aromatic, pungent and spicy Mediterranean herb. Use fresh or dried for all types of savory dishes. Especially popular with tomatoes and other vegetables.
The ground dried pod of a variety of capsicum. Paprika is more than a garnish. It is a seasoning that is a food enhancer for many dishes, including casseroles, baked potatoes, appetizers, rarebit, chicken, veal and salad dressings.
A low growing member of the celery family. Available in two varieties: the curly leaf type, and the flat leaf, or Italian, type. Best when used fresh but can be used dry.
Small, ivory-colored seeds extracted from the cones of the species of pine tree, with a rich, slightly resinous flavor.
Used for fruit salads and salad dressings, sprinkled over yeast breads or rolls before baking, use in cottage cheese, cream cheese, scrambled eggs, pie crust, cheese sticks, fruit compotes, and noodles.
PUMPKIN PIE SPICE
A blend of cinnamon, ginger, allspice, nutmeg, and cloves in proper proportions. Used for pumpkin pie, gingerbread, cookies, fruits, squash, sweet potatoes, applesauce, and other apple dishes.
A perennial of the mint family. Use with partridge, duck, poultry, lamb, veal, seafood and vegetables. A strong, aromatic flavor.
Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy bread.
Pungent herb used either fresh or dried that goes particularly well with fresh or cured pork, lamb, veal, poultry or vegetables.
The dried brownish-green leaves of a plant of the mint family; has an aromatic piquant flavor. Blends well with other herbs. May be used alone or in combination with other herbs in stuffings for meat, fish or poultry; egg dishes; sauces; soups; meatloaf and hamburgers; stews; beans; cabbage; peas; and tomato juice.
Versatile annual with sweet, nutty flavor used in appetizers, breads, meats and vegetables.
Small member of the onion family with brown skin, white-to-purple flesh, and a flavor resembling a cross between sweet onion and garlic.
Asian seasoning and condiment usually made from soybeans, wheat or other grain, salt and water. Chinese brands tend to be saltier than Japanese.
Tabasco is a liquid pepper seasoning. It is hot, so use judiciously; a few drops go a long way.
Fragrant, distinctively sweet herb used fresh or dried as a seasoning for vegetables, salads, chicken, light meats, seafood and eggs.
Fragrant, clean-tasting, small leafed herb, popular fresh or dried as a seasoning for poultry, light meats, seafood or vegetables.
Turmeric is the root of a plant belonging to the ginger family. Turmeric is somewhat medicinal in aroma and should be used with restraint. Used primarily in pickling.
Traditional English seasoning or condiment; an intensely flavorful, savory and aromatic blend of many ingredients, including molasses, soy sauce, garlic, onion and anchovies. Popular as a marinade ingredient or table sauce for foods, especially red meats.
The thin brightly colored outermost layer of a citrus fruit’s peel.