Herb/Spice Chart (uses)

Discussion in 'The BOC Diner' started by Catgirl, Feb 20, 2008.

  1. Catgirl

    Catgirl New Member

    Allspice (gr.) - baking, puddings, relishes, fruit preserves.

    Allspice (wh.) - pickling, meats, gravies, fish.

    Anise Seed - cookies, candies, sweet pickles, coffee cakes.

    Apple Pie Spice - apple brown betty, pies, etc.; sauces, apple sauce, baked apples.

    Arrowroot (gr.) - dust on baked goods; thickens gravies, sauces, fruit pies.

    Basil Leaves - tomato dishes, peas, green beans, squash, lamb chops, cheese and egg dishes; spaghetti, etc.

    Bay Leaves - pickling, stews, sauces, soups, meats, fish, chowders.

    Black Pepper (wh.) - stews, soups, vegetables; use in peppermills.

    Caraway Seed - cabbage, noodles, soft cheese spreads, sauerkraut, pot roasts; baking, especially in rye bread.

    Cardamom - pickling, chewing as breath sweetener.

    Cayenne Pepper - extra hot touch for sauces, pickles, soups, eggs, fish, vegetables.

    Celery Seed - salads, pickling, salad dressings, vegetables, stews, potato salad.

    Chervil - fish, eggs, salads, wine and butter sauces; milder than parsley.

    Chili Powder - Mexican dishes, chili con carne, stews, meats, tomato sauces.

    Chopped Chives - soups, omelets, salads, vegetables; excellent in sour cream.

    Cinnamon (gr.) - baking, toast, sweet potatoes, apple sauce/pie.

    Cinnamon (stk.) - pickling, stewed fruits, preserving.

    Cloves (gr.) - baking, puddings, stews, vegetables.

    Cloves (wh.) - pork or ham roasts, pickling, perk up sweet syrups.

    Coriander (gr.) - baking, poultry stuffings, meat balls; fresh pork before baking.

    Coriander Seed - stuffings, meat stews, pastries.

    Cream of Tartar - cake icings, egg whites, whipped cream, meringues, candies.

    Cumin (gr.) - soups, cheese, Mexican dishes, stuffed eggs, canapes, stews, pickles.

    Cumin (wh.) - cheese dishes, cabbage, soups, meats.

    Curry Powder - French dressing, soups, chowders, eggs, vegetables, rice, curried dishes, meats, fowl, seafood.

    Dill Seed - pickling, meat sauces, gravies, salads, soups, sauerkraut.

    Fennel Seed - roast pork, fish, sweet pickles, breads.

    Ginger (gr.) - Chinese dishes, gingerbread, cakes, pies, meats, pot roasts, canned fruits, pickling.

    Ginger (wh.) - conserves, pickling; stewed with dried fruits.

    Lemon Peel - custards, puddings, batters, pie fillings; salads/hors d'oeuvres.

    Italian Seasoning - spaghetti, macaroni, ravioli, etc.

    Lemon-Pepper - meats, seafood, fowl, vegetables, salads, soups, sauces.

    Mace (gr.) - whipped cream, cooked fruits, pound cakes, chocolate dishes, etc.; gravy.

    Mace (wh.) - fish sauces, pickling, gravies.

    Marjoram Leaves - stews, soups, fish sauces, salads, poultry seasonng, stuffings.

    Mustard (gr.) - meats, sauces, gravies, deviled eggs, cheese dishes, vegetables.

    Mustard Seed - salads, meats, fish, pickling.

    Nutmeg (gr.) - baking; topping for custards, eggnog, donuts, fruits, sauces.

    Nutmeg (wh.) - grate as needed.

    Orange Peel - custards, puddings, souffles, cake and cookie batters; salads/hors d'oeurvres.

    Oregano - tomatoes, fish, stews, meat, sauces, gravies, omelets, boiled eggs; all Italian and Mexican dishes.

    Paprika - garnish for salads, fish, sauces, sour cream, gravies, Hungarian goulash.

    Parsley - consommes, cream soups, salads.

    Peppermint Leaves - sauces, consommes, beverages; use with spearmint for strength.

    Pickling Spice - pickling, soups, gravies, pot roasts, fish dishes.

    Poppy Seed - topping for breads, pastries, salads, crackers and cookies.

    Poultry Seasoning - stuffings for wild game, poultry, veal, pork, fish, meat loaf.

    Pumpkin Pie Spice - pumpkin pie, sweet potato pie, candied yams, sweet potatoes.

    Red Pepper (gr.) - extra hot sauces, pickles, soups.

    Red Pepper (cr.) - soups, sauces, stews, Latin dishes.

    Red Pepper (wh.) - pickles, relishes, hot sauces.

    Rosemary Leaves - salads, poultry, stews, sups, fish, lamb, pork.

    Rubbed Sage - pork, fish, poultry/stuffing, salad greens.

    Saffron (Spanish) - boiled rice, arroz con pollo, seafood, curries, soups.

    Savory Leaves - poultry stuffing, sauces, meats, soups.

    Sesame Seed - topping for breads, rolls, cakes, cookies; use toasted in place of chopped nuts.

    Spearmint Leaves - mint jelly, candies, beverages, vinegar, tea.

    Tarragon Leaves - soups, salads, eggs, sauces; use to flavor vinegar.

    Thyme (gr.) - poultry stuffing, meat and fish sauces, fresh tomatoes, stews, salads.

    Thyme Leaves - croquettes, chipped beef, meat sauces.

    Turmeric - pickling, relishes, curried dishes.

    White Pepper (gr.) - most foods to taste; invisible on creamed potatoes, etc.

    White Pepper (wh.) - stews, soups, gravies.
  2. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Tulsa, Oklahoma
    my word, were we bored tonight Tanya? :crazy:

  3. ozzy

    ozzy New Member

    Lost Wages
    Thanks, bet that took some thyme, lol
  4. bluejay

    bluejay Well-Known Member

    Napoleon, Mo.
    Thanks. I loves my spices.
  5. Kutter

    Kutter New Member

    Arnold, MO
    Miss T, why thank you, I copied and pasted and printed it all.

    I tried to rep ya. How dare them say I gotta spread the love.
  6. Mickey

    Mickey New Member Supporting Member

    Thanks Tanya, I also wandered how you would use each of them. Printing out for others.
  7. 223reload

    223reload New Member

    Thought I posted here but alas I aint so . Thank you Tanya for a very informative read. I have accidently used the right ones from time to time . This may help tying flavors togahter in some dishes .
  8. Dano

    Dano New Member

    WOW, I got gas now after reading all that spice.

    I too printed it out.

  9. river scum

    river scum New Member

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