Cooking On A Budget: Herbs and Spice Chart

Monday, October 22, 2012

Herbs and Spice Chart

Yum
I am providing the link where I found this chart: www.deliciousdeliveriesinc.com

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
Basil
Sweet, sunny flavor versatile. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
Allspice
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
Celery
Seeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
Chives
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
Cilantro
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
Dill
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
Cinnamon
Sticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Marjoram
Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes
Cloves
Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Mint
Strong; sweet. Teas, desserts, lamb, fish, salads
Cumin
Seeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Oregano
Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried
Curry
Ground. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
Parsley
Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried
Fennel 
Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
Rosemary
Fresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads
Ginger
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.
Sage
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
Mustard
Seeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 
Savory
Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing
Nutmeg
Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
Tarragon
Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes

Paprika
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
Thyme
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
Pepper
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
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:
Table
From mined rock salt deposits, contains chemical additives to keep it free-flowing.  Added iodine causes a slightly bitter aftertaste.  Has the "saltiest" taste. 
Kosher
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).
Sea
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. 


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