Pungent, somewhat hot
Dried, freshly ground
As condiment, in practically any dish you wish to make mildly hot
Herb as well as Spice
Source
Flavor
Best Used
Cooking Use
BORAGE
Leaves and flowers with the borage plant Borago officinalis
Mild
Fresh
Flowers as garnish or in salads; leaves within salads or even in herbal tea mixtures. either may be candied.
CAPERS
Unopened flower buds in the caperbush Capparis spinosa
Pungent
Pickled in brine
In sauces, as becoming a garnish, so when a flavoring when pickling some other foods
CARAWAY
Seeds of the caraway plant Caru m carvi
Sweet, nutty
Whole
Hungarian goulash, cookies and also cakes, apple sauce, herbal vinegars
CARDAMOM
Seeds from the cardamom tree Elettaria cardamomum, the person in the particular ginger family
Sweetly spicy
Whole as well as ground
Stews, curries.
Click on the name to acquire a picture.
Herb or Spice
Source
Flavor
Best Used
Cooking Use
ALLSPICE
Berries with the allspice tree Pimenta dioica
Similar To the mix regarding nutmeg, cloves and also cinnamon
Freshly ground
Virtually anything, coming from salads for you to desser ts
ANISE
Seeds in the anise plant Pimpinella anisum
Sweet, similar to licorice
Dried seeds
As flavoring within cookies, candies along with pastries; also throughout poultry dishes
BASIL
Leaves and also stems of the basil plant Ocimum basilicum vars
Pungent, somewhat sweet
Fresh
Tomato dishes, together with eggplant, regarding pesto, throughout Thai and also Vietnamese foods, add-on to salads and lots of cooked vegetables
BAY
Leaves in the sweet bay tree Laurus nobilis
Mild
Dried
In soups, stews and tomato sauces, plus shellfish boils. Use sparingly.
CURRY POWDER
Combination of various ground spices
Hot
Sparingly -- taste the particular dish where you're making use of to become able to gauge heat level
Curries
. Use sparingly, as it has a strong taste.
CAYENNE PEPPER
Ground dried fruit or even seeds with the cayenne pepper plant Capiscum annum
Fiery hot
Dried as well as ground or clean as well as finely chopped
Use sparingly -- it's extremely hot -- within something you would like to be able to taste hot. Remove leaf before serving
BLACK PEPPER
Berries with the pepper tree Piper nigrum. Warning: as with almost all hot peppers, the actual seeds tend to be incredibly hot, so wash your hands completely after handling.
CELERY SEED
Seeds with the celery plant Apium graveolens
Strong, pungent celery flavor
Dried complete seed
As a new replacement celery stalks in cooking; as a flavoring inside tomato juice, sauces along with soups
CHERVIL
Leaves and stems with the chervil plant Anthriscus cerefolium
Light, similar to parsley
Fresh or perhaps frozen
Flavoring in soups, casseroles, salads, as well as in omelettes.
Herb as well as Spice
Source
Flavor
Best Used
Cooking Use
CHILE POWDER
Dried, ground chili peppers Capiscum annum
Spicy, hot (heat is dependent upon variety involving chili pepper used)
Ground
In chili or other spicy dishes
CHIVES
Leaves with the chive plant, a new part of the Allium family
Sharp, onion or garlic flavor
Fresh; frozen if clean not available
Garnish, blended along with soft cheeses, put into salads
CILANTRO
Leaves of the coriander plant Coriandrum sativum
Spicy, sweet or hot
Fresh
In middle Eastern, southeast Asian, Chines, Latin American and Spanish cuisines; common ingredient within Mexican salsas.
CINNAMON
Dried bark with the cinnamon tree Cinnamomum zeylanicum
Pungently sweet
As dried sticks or even ground powder
In sweet dishes or possibly in curries as well as stews
CLOVES
Dried flower bud with the clove tree Syzygium aromaticum
Sweet or perhaps bittersweet
Dried along with ground
Add in order to sweet dishes as well as like a distinction in stews as well as curries.
CORIANDER
Seeds in the coriander plant Coriandrum sativum
Spicy, sweet as well as hot
Ground or whole
In cakes, cookies, breads, as a pickling spice or even in curry mixtures
Herb or perhaps Spice
Source
Flavor
Best Used
Cooking Use
CUMIN
Seed of the cumin plant Cuminum cyminum
Peppery
Whole or ground
Soups, stews, sauces
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