Herb

Uses

Flavour

Allspice

Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies (biscuits) pumpkin and squash

The taste of allspice resembles a blend or spices

Anise

Used in biscuits (candies), baked goods and pork.

Has a liquorice-like flavor

Basil

Used in sauces, vegetables, salads, meat, seafood, egg dishes

Leaves are used fresh or dried

Bay Leaves

Used to season meats, fish, potatoes, sauces, soups & stews

Leaves are usually used whole and removed before serving.

Bouguet garni

This is a selection of herbs tied together with string to add flavour to stews and casseroles

The herbs usually consist of parsley, thyme and bay. However other herbs such as rosemary, tarragon and basil can be added

Caraway Seeds

Used on breads, especially rye bread

Has a flavor similar to dill

Cardamom

Used in curries, cookies & other pastries, breads, pickles

Common in Scandinavian and Middle Eastern dishes; Has a sweet, lemony flavor.

Cayenne Pepper

Used in meats, soups, sauces, chili, seafood, Mexican & Cajun dishes

Thin, red & yellow very hot peppers used whole, or dried and ground.

Celery Seed

Used in salads, pickles and relishes, sauces, soups & stews, beef

Seeds are sold as whole or ground; Also combined with salt for celery salt

Chervil

Used in egg & cheese dishes, vegetables, soups and stews, salads, creamy sauces

Looks similar to parsley; common in French cuisine.

Chili Powder

Used in chili, sauces, curries, Mexican foods

A combination of chili peppers plus other spices, including cumin.

Chives

Used in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes

Long hollow green leaves have a mild onion flavor; Best when used fresh, but are also used dried

Cinnamon

Used in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages.

A highly aromatic spice available as cinnamon sticks and as a ground powder.

Cilantro

A leafy green herb used in many Middle Eastern, Indian, and Oriental, Spanish and Caribbean dishes.

The seeds of cilantro are finely ground to make the spice known as coriander.

Cloves

Used in cakes, cookies, and candies, ham, sauces, pickles & relishes

Have a strong, spicy-sweet flavor; Used whole or ground; If used whole, they are usually removed before serving.

Coriander Seeds

Used in curry, pickles, breads, cakes, and cookies.

Small fragrant seeds are used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro

Cumin

Added to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili

Small fragrant seeds; a main ingredient in chili powder.

Curry Powder

Used in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes

Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices.

Dill

Used mainly in pickles, but can also be used in breads, soups, meats, and salads.

Also known as dill weed; Both the leaves and seeds of this flavorful herb are used to season foods.

Fennel Seed

Use in pickles, pizza and spaghetti sauces, breads, cakes, cookies

A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise.

Garlic

Used in meats, chicken, seafood, stews, sauces, marinade, salad dressings; used in many Italian and Chinese dishes.

An herb related to the onion; Its bulb, which is composed of several small cloves; used fresh or dried; also has many health benefits and medicinal uses.

Ginger

Used in Oriental dishes, meat, poultry, seafood; Also in squash & pumpkin recipes, cookies, cakes, and breads.

Ginger root is used fresh or dried, whole, ground, or cracked; Has a strong spicy-sweet flavor.

Mace

Used in cakes, doughnuts and other baked goods, fish, meat stuffings, and in pickles.

Made from the coating of the nutmeg seed; Used both whole and ground; Has a flavor similar to nutmeg, but with a touch of cinnamon.

Marjoram

Used as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables and in beverages and jellies.

Also called sweet marjoram; Its leaves are used whole or ground;has a sweet, minty flavour.

Mint

Used in fruits, desserts, jellies, candies, beverages, and as a garnish.

Mint leaves have a distinctive flavor and smell; Used fresh or dried, whole or chopped.

Mustard

Used as ground mustard in salad dressings, sauces, cheese and egg dishes. Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut.

Mustard is sold as whole seeds or as a finely ground yellow powder; Has a strong, hot flavor

Nutmeg

Used in breads, cookies, cakes, custard, pies, desserts, vegetables

Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor.

Oregano

Used in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes.

Ground oregano is an ingredient in many types of Italian food; Has a flavor and aroma similar to marjoram, but stronger.

Paprika

Used as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings.

A mild red spice, always used ground; used not only for its flavor, but for its red color.

Parsley

Used in soups or salads as a seasoning. Goes well with almost any meat as a garnish.

Parsley sprigs are used mainly as a garnish for foods and are often left untouched; Used fresh or dried as a seasoning.

Black/White Pepper

Used to strengthen the flavor of meats, poultry, fish, eggs, cheese, vegetables and more.

Pepper can be purchased as ground or as whole peppercorns; Best when fresh ground.

Poppy Seeds

Used as a topping for rolls, breads, cookies, butters,pastas

Poppy seeds have a crunchy nut-like flavor; Used as whole seeds, or they can also be used crushed or ground.

Rosemary

Used to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia.

Small needle-like leaves are used dried or fresh, whole or ground; Has a sweet but bold aroma and flavor,

Saffron

Used in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes

Saffron is sold as a ground powder; Has a yellow color and a slightly bitter taste.

Sage

Used to season sausage, poultry stuffings, veal, pork, meat loaf, stews, and salads

An herb grown for its leaves, used as rubbed or ground; has a slightly lemony taste.

Sesame Seeds

Used on bread, rolls, bagels, salads, and in stir fry

Sesame seeds are always used as whole oil seeds; most used on hamburger buns.

Tarragon

Used to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus

Leaves are used fresh or dried, whole or ground; strong spicy smell & taste; If using dried tarragon leaves, remove them after cooking, since once dried they will not soften again when cooked. .

Thyme

Used in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces.

An herb used both fresh and dried, whole or ground; Has a strong, but pleasant flavor, resembling a blend of cloves and sage

Turmeric

Used in curries, poultry, relishes, pickles, eggs, rice.

A member of the ginger family; an orange-yellow powder with a mild flavor