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Herb Directory, Herb Chart, Herb Information, Spice Directory, Spice Chart, Spice Information

Herb and spice directory
Herb or Spice Source Flavor Best Used Cooking Use
ALLSPICE Berries of the allspice tree Pimenta dioica Like a mix of nutmeg, cloves and cinnamon Freshly ground Virtually anything, from salads to desserts
ANISE Seeds of the anise plant Pimpinella anisum Sweet, similar to licorice Dried seeds As flavoring in cookies, candies and pastries; also in poultry dishes
BASIL Leaves and stems of the basil plant Ocimum basilicum vars Pungent, somewhat sweet Fresh Tomato dishes, with eggplant, for pesto, in Thai and Vietnamese foods, addition to salads and many cooked vegetables
BAY Leaves of the sweet bay tree Laurus nobilis Mild Dried In soups, stews and tomato sauces, and in shellfish boils. Remove leaf before serving
BLACK PEPPER Berries of the pepper tree Piper nigrum. Not related to the species of plants that include bell or other types of peppers. Pungent, somewhat hot Dried, freshly ground As condiment, in any dish you wish to make mildly hot
Herb or Spice Source Flavor Best Used Cooking Use
BORAGE Leaves and flowers of the borage plant Borago officinalis Mild Fresh Flowers as garnish or in salads; leaves in salads or in herbal tea mixtures. Either can be candied.
CAPERS Unopened flower buds from the caperbush Capparis spinosa Pungent Pickled in brine In sauces, as a garnish, and as a flavoring when pickling other foods
CARAWAY Seeds of the caraway plant Carum carvi Sweet, nutty Whole Hungarian goulash, cookies and cakes, apple sauce, herbal vinegars
CARDAMOM Seeds from the cardamom tree Elettaria cardamomum, a member of the ginger family Sweetly spicy Whole or ground Stews, curries. Use sparingly, as it has a strong taste.
CAYENNE PEPPER Ground dried fruit or seeds of the cayenne pepper plant Capiscum annum Fiery hot Dried and ground or fresh and finely chopped Use sparingly -- it's very hot -- in anything you want to taste hot. Warning: as in all hot peppers, the seeds are extremely hot, so wash your hands thoroughly after handling.
CELERY SEED Seeds of the celery plant Apium graveolens Strong, pungent celery flavor Dried whole seed As a replacement for celery stalks in cooking; as a flavoring in tomato juice, sauces and soups
CHERVIL Leaves and stems of the chervil plant Anthriscus cerefolium Light, similar to parsley Fresh or frozen Flavoring in soups, casseroles, salads, and in omelettes.
Herb or Spice Source Flavor Best Used Cooking Use
CHILE POWDER Dried, ground chili peppers Capiscum annum Spicy, hot (heat depends on variety of chili pepper used) Ground In chili or other spicy dishes
CHIVES Leaves of the chive plant, a member of the Allium family Sharp, onion or garlic flavor Fresh; frozen if fresh not available Garnish, blended with soft cheeses, added to salads
CILANTRO Leaves of the coriander plant Coriandrum sativum Spicy, sweet or hot Fresh In Middle Eastern, southeast Asian, Chines, Latin American and Spanish cuisines; common ingredient in Mexican salsas.
CINNAMON Dried bark of the cinnamon tree Cinnamomum zeylanicum Pungently sweet As dried sticks or ground powder In sweet dishes or in curries and stews
CLOVES Dried flower bud of the clove tree Syzygium aromaticum Sweet or bittersweet Dried and ground Add to sweet dishes or as a contrast in stews and curries.
CORIANDER Seeds of the coriander plant Coriandrum sativum Spicy, sweet or hot Ground or whole In cakes, cookies, breads, as a pickling spice or in curry mixtures
Herb or Spice Source Flavor Best Used Cooking Use
CUMIN Seed of the cumin plant Cuminum cyminum Peppery Whole or ground Soups, stews, sauces. Use sparingly.
CURRY POWDER Combination of several ground spices Hot Sparingly -- taste the dish in which you're using to gauge heat level Curries

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