Cooking On A Budget: Herbs and Spice Chart

Monday, October 22, 2012

Herbs and Spice Chart

I am providing the link where I found this chart:

Always wanting to learn I search the web for lessons to improve on my knowledge of food. I spotted this and wanted to pass it along to my followers and visitors.

Herb and Spice Chart

Here is a convenient and printable list of herbs and spices and their uses. Look for the predominate ingredient in your dish and flavor with fresh herbs and spices accordingly.  Don't forget to sprinkle freshly chopped herbs on the finished dish.
Fresh Herbs - Flavor and Uses
Spices - Form, Flavor and Uses
Sweet, sunny flavor versatile. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
Berries, ground. Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. 
Bay Leaves
Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties
Seeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces 
Chile Peppers
Ground, dried whole, pepper flakes. Made by grinding hot chilies. Countless types from many countries.  Mild to blistering hot.  Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick
Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos
Chile Powder
Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
Pungent, tangy; dominate, use alone or with parsley.  Seeds also have strong flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking
Sticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes
Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Strong; sweet. Teas, desserts, lamb, fish, salads
Seeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried
Ground. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried
Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
Fresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads
Fresh root, ground, candied. Pungent, spicy.  Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking.
Almost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips.  Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor
Seeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 
Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing
Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes

Ground. Made from red peppers. Can be mild or hot and pungent.  Not just for garnish.  Buy high-quality with fresh peppery aroma.  Seafood, vegetables, eggs; almost anything
Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried
Whole berries, ground.  Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant.  Peppercorns are black, white and green--depends on level of maturity.  Pink peppercorns are a distant relative.  Use on everything including sweets and fruits.  Buy a pepper mill and whole peppercorns. You'll be glad you did. 

In case you were wondering:
Salt is neither an herb nor a spice - but IS the number one seasoning in all the world.  Actually an "innovation" of mankind and noted throughout history.  The most common forms include:
From mined rock salt deposits, contains chemical additives to keep it free-flowing.  Added iodine causes a slightly bitter aftertaste.  Has the "saltiest" taste. 
Also mined from rock salt but with no additives. Purer taste, course grain, dissolves more quickly then table salt.  Preferred by most cooks (including me).
Made by evaporating sea water.  No additives, clean taste, course, large grains. Takes a little longer to dissolve and better for longer cooking periods, as for soups and stews.
Fleur de sel
French for "flower of salt".  Harvested by hand from salt beds.  It has a delicate flavor and works well as a finishing touch to appetizers, salads and roasted meats. 

Related Posts Plugin for WordPress, Blogger...