| PRODUCT | PACKAGING | DESCRIPTION | USAGE |
|---|---|---|---|
| Allspice | Whole, Ground | Small brown berry; flavor resembles blend of cinnamon, cloves and nutmeg | Sausages and braised meats, poached fish, stewed fruits, pies, puddings |
| Anise Seed | Whole, ground | Small seed; licorice flavor | Cookies, pastries, breads, Italian sausage |
| Basil | Crushed leaves | Aromatic leaf; member of mint family | Tomatoes and tomato dishes, egg dishes, lamb chops, eggplant, peas, squash, pesto |
| Bay Leaves | Whole | Stiff, dark green, oblong leaves; pungent aroma | stocks, sauces, stews, braised meats |
| Caraway seed | Whole | Dark brown, curved seed; familiar rye bread seasoning | Rye bread, cabbage, sauerkraut, pork, cheese spreads, eastern European dishes |
| Cardamon | Whole pod, ground seed | Tiny brown seeds inside white or green pod; sweet and aromatic; expensive | Pickling, Danish pastries, curries |
| Cayenne (red pepper) | Ground | Ground form of hot red pepper; looks like paprika, but is extremely hot | sauces, soups, meat, fish, egg, and cheese dishes |
| Celery seed | Whole, ground, ground mixed with salt (celery salt) | Tiny brown seeds with strong celery flavor | Salads, cole slaw, salad dressings, tomato products |
| Chervil | Crushed leaves | Herb with mild flavor of parsley and tarragon | Soups, salads, sauces, egg and cheese dishes |
| Chili Powder | Ground blend | Blend of spices including cumin, chili peppers, oregano, garlic | Chili and Mexican dishes, egg dishes, appetizers, ground meat |
| Chives | Fresh, dried, frozen | Grass like herb with onion flavor | Salads, egg and cheese dishes, fish soups, quiches |
| Cinnamon | Sticks, ground | Aromatic bark of cinnamon or cassia trees | Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages, cereals |
| Cloves | Whole, ground | Dried flower buds of a tropical tree; pungent, sweet flavor | Whole: marinades, stocks, sauces, braised meats, ham, pickling; Ground: cakes, breads, pastries, fruits |
| Coriander | Whole, ground | Round, light brown, hollow seed; slightly sweet, musty flavor | Pickling, sausage, pork, curried dishes, gingerbread |
| Cumin seed | Whole, ground | Small seed resembling caraway, but lighter in color | Ingredient of curry and chili powders; sausages and meats; egg and cheese dishes |
| Curry powder | Ground blend | A mixture of 16 to 20 spices, including red pepper, tumeric, cumin, coriander, ginger, cloves, cinnamon, black pepper; different brands vary greatly in flavor and hotness | Curried dishes, eggs, vegetables, fish, soups, rice |
| Dill | Crushed leaves (known as dill weed"), whole seed | Herb and seed with familiar "dill pickle" flavor; seed is more pungent than the herb | Seed: pickling, sauerkraut, soups; Herb: salads, cheese dishes, fish and shellfish, some vegetables |
| Fennel | Whole seed | Greenish-brown seeds similar in flavor to anise, but larger size | Italian sausage, tomato sauce, fish |
| Garlic | Fresh: whole bulbs; Dried: granulated, powder, and mixed with salt | Strong, aromatic member of onion family; fresh bulbs composed of many small cloves | Wide variety of foods |
| Ginger | Whole, ground (also fresh and candied or crystallized) | Light brown, knobby root of ginger plant | Baked goods and desserts, fruits, curried dishes, braised meats; Fresh: in Chinese and other oriental dishes |
| Juniper berries | Whole | Slightly soft, purple berries with "piney" flavor; principal flavoring of gin | Marinades, game dishes, sauerkraut |
| Mace | Whole ("blade"), ground | Orange outer covering of nutmeg; similar flavor, but milder | Baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables |
| Marjoram | Crushed leaves | Grey-green herb with pleasant aroma and slightly minty flavor, similar to oregano but much milder | Pates and ground meats, braised meats, sauces, roast lamb, poultry and poultry stuffing |
| Mint | Leaves | Aromatic herb with familiar cool flavor; two varieties: spearmint and peppermint | Lamb, fruits, tea and fruit beverages, peas, carrots, potatoes |
| Mustard seed | Whole, ground (also prepared mustard) | Very pungent seed in two varieties: white or yellow, and brown. Brown is stronger. | Cheese and egg dishes, pickling, meats, sauces and gravies |
| Nutmeg | Whole, ground | Sweet, aromatic kernel of nutmeg fruit | Soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries |
| Oregano | Leaves, ground | Pungent herb, known as "pizza herb" | Italian dishes, tomato sauces, meats, a wide variety of dishes |
| Paprika | Ground | Ground form of a dried, sweet red pepper. Spanish variety is brighter in color, mild in flavor; Hungarian is darker and more pungent. | Spanish: used (or overused) primarily as garnish on light colored foods; Hungarian: goulash, braised meats and poultry, sauces |
| Parsley | Fresh: whole sprigs in bunches; Dried: in flakes | Most widely used herb. Dark green curly or flat leaves with delicate, sweet flavor. | A wide variety of foods. |
| Pepper, black , red or white | Whole (peppercorns); ground fine, medium or coarse | Small black or creamy white, or red hard berry. Pungent flavor and aroma | Most widely used spice |
| Poppy seed | Whole | Tiny blue-black seeds with faint but distinctive flavor | Garnish for breads and rolls, buttered noodles; Ground: in pastry filling |
| Rosemary | Whole | Light green leaves resembling pine needles | Lamb, braised meats and poultry, soups, tomato and meat sauces |
| Saffron | Whole (threads) | Red stigma of saffron crocus. Gives bright yellow color to foods. Mild, distinctive flavor. Very expensive. | Should be steeped in hot liquid before use. Rice dishes, poultry and seafood, bouillabaisse, baked goods. |
| Sage | Whole, rubbed (finer consistency than whole leaves), ground | Pungent gray-green herb with fuzzy leaves | Pork, poultry, stuffing's, sausage, beans, tomatoes |
| Savory | Crushed leaves | Fragrant herb of mint family; summer savory is preferred to winter | Many meat, poultry, fish, egg, and vegetable dishes |
| Sesame Seeds | Whole (hulled or unhulled) | Small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content. | Bread and roll garnish. |
| Tarragon | Crushed leaves | Delicate green herb with a flavor that is both minty and licorice like | Tarragon vinegar, chicken, fish, salads and dressings, eggs |
| Thyme | Crushed leaves, ground | Tiny brownish-green leaves; very aromatic | Stocks, soups, sauces, meats, poultry, tomatoes |
| Tumeric | Ground | Intense yellow root of ginger family; mild but distinctive peppery flavor | A basic ingredient of curry powder; pickles, relishes, salads, eggs, rice |
