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.