Sweet warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.
A pungent flavor, use whole leaf but remove before serving. Good in vegetable dishes, fish and seafood, stews and pickles.
Has a spicy smell and aromatic taste. Good in cakes, breads, soups, cheese and sauerkraut.
Sweet mild flavor of onion. Good in salads, fish, soups and potatoes.
A blend of spices — generally coriander, turmeric, cumin, fenugreek, and red pepper. Good in meats, poultry, fish and vegetables.
Both seeds and leaves of dill are flavorful. Leaves may be used to garnish or cook with. Good in fish, soup, dressings, potatoes, beans and dill pickles.
A pungent root and aromatic spice. Good in pickles, preserves, cakes, cookies, soups and meats.
Good in fish, poultry, omelets, lamb, stew, stuffing and tomato juice.
Aromatic with a cool flavor. Good in beverages, fish, cheese, lamb, soup, peas, carrots and fruit desserts.
Strong aromatic odor, use whole or ground. Good in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.
A bright red pepper. Good in meat, vegetables and soups. Use as a garnish for potatoes, salads or eggs.
When fresh makes a great garnish. Good in fish, omelets, soup, meat and stuffing.
Aromatic. Good in fish, stuffing, beef, lamb, poultry, onion, eggs and bread.
Good in tomato juice, fish, omelets, beef, poultry, stuffing and biscuits.
Leaves have a hot taste. Good in sauces, salads, meat, poultry, tomatoes and dressings.
Categories: Ingredients & Mixes
Submitted by: cindyp on November 10, 2010