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Herb or Spice
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Source
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Flavor
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Best Used
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Cooking Use
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DILL
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Leaves and seeds of the dill plant Anethum graveolens, Anethum sowa
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Mild, somewhat sour
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Leaves best fresh; seeds used whole
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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
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FENNEL
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Leaves and stems of the fennel plant Foeniculum vulgare var.
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Like anise, but sweeter and lighter
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Raw or cooked
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In salads (raw), in soups or stews (cooked)
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FENUGREEK
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Seeds from the fenugreek plant Trigonella foenumgraecum
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Sweet, somewhat like burnt honey
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Whole or ground seed
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In pastries, as a flavoring for meat dishes and beverages, and to make syrups
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GARLIC
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Bulbs of the garlic plant, a member of the Allium family
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Pungent, onion-like, mildly hot to very hot
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Fresh; granulated acceptable substitute
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Roasted, or flavoring for pasta sauces, pork roasts, herb butter, stuffing, and marinades
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GINGER
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Roots of the ginger plant Zingiber officinale.
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Mix of pepper and sweetness
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Dried powder or freshly grated from root
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Cakes, breads, cookies, as well as Asian dishes
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Herb or Spice
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Source
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Flavor
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Best Used
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Cooking Use
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GREEN PEPPERCORNS
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Immature berries of the pepper tree Piper nigrum
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Mild, slightly sweet
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Preserved in brine or water-packed
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In herbal vinegars, in sauces
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HORSERADISH
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Roots of the horseradish plant Armoracia lapathifolia
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Very sharp, similar to mustard
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Fresh or jarred
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As condiment, or to flavor fish, beef, sausages, and potato salads
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LOVAGE
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Leaves of the lovage plant Levisticum officinale
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Similar to celery, but stronger
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Fresh
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Use as you would celery, in soups, stews, sauces, meat or fish salads
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MACE
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Outer covering of the nutmeg seed
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Similar to nutmeg, but stronger
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Dried or ground
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Custards, spice cakes, fruit desserts
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MARJORAM
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Leaves of the marjoram plant Origanum majorana
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Delicate
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Fresh or dried
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Soups, stews, marinades. Add at end of cooking to conserve flavor.
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MINT
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Leaves of the mint plant Menthe spp.
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Various -- there are more than 30 species of mint
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Fresh
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In salads, with vegetables
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MUSTARD, BROWN
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Seeds of the mustard plant Brassica juncea; also known as Oriental mustard
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Pungent, biting, hotter than yellow mustard
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Whole seed
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In pickling, as a seasoning, or in preparing Oriental mustard sauces.
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Herb or Spice
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Source
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Flavor
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Best Used
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Cooking Use
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MUSTARD, YELLOW
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Seeds of the mustard plant Brassica hirta
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Hot, tangy, less of a bite than brown mustard
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Powdered or whole seeds
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Ground, is primary ingredient in American-style prepared mustard; the whole seeds may be used boiled with
cabbage, or as a garnish for salads.
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NUTMEG
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Seeds of the nutmeg tree Myristica fragans
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Warm, spicy, sweet
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Freshly ground
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In cakes and cookies, in sweet potatoes
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