Spice Guide
ALLSPICE: a pea-sized fruit that grows in Mexico, Jamaica, Central and South America. It’s delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole) Pickles, meats, boiled fish, gravies, (Ground) Puddings, relishes, fruit preserves, baking.
BASIL: the dried leaves and stems of an herb grown in the United States and North Mediterranean area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato paste, turtle soup; also used in cooked peas, squash, snap beans; sprinkle chopped over lamb chops and poultry.
BAY LEAVES: the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and fish.
CARAWAY: the seed of a plant grown in the Netherlands. Flavor that combines the tastes of Anise and Dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver, canned asparagus.
CURRY POWDER: a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20 spices. USES: For all indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs.
DILL: the small, dark seed of the dill plant grown in India, having a clean, aromatic taste. USES: Dill is a predominant seasoning in pickling recipes: also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.
MACE: the dried covering around the nutmeg seed. It’s flavor is similar to nutmeg, but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit. (Ground) Delicious in baked goods, pastries and doughnuts, adds unusual flavor to chocolate desserts.
MARJORAM: an herb of the mint family, grown in France and Chile. Has a minty sweet flavor. USES: In beverages, jellies and to flavor soups, stews, fish, sauces. Also excellent to sprinkle on lamb while roasting.
OREGANO: the leaf of a safe bush growing in Italy, Greece and Mexico. USES: An excellent flavoring for any tomato dish, especially Pizza, chili con carne, and Italian specialties.
PAPRIKA: a mild, sweet red pepper growing in Spain, Central Europe and the
United States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
POPPY: the seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noddles.
ROSEMARY: an herb (like a curved pine needle) grown in France, Spain, and Portugal, and having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle on beef before roasting.
SAGE: the leaf of a shrub grown in Greece, Yugoslavia and Albania. Flavor is camphoraceous and minty. USES: For meat and poultry stuffing, sausages, meatloaf, hamburgers, stews and salads.
THYME: the leaves and stems of a shrub grown in France and Spain. Has a strong, distinctive flavor. USES: For poultry seasoning, in croquettes, fricassees and fish dishes. Also tasty on fresh sliced tomatoes.
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