Herbs & Spices

Herbs and spices can add a lot of diversity to your cooking, but only if you know how to use them.  As you experiment with new herbs and spices try them in some of your favorite recipes.  Remember, this is only a guideline to help you feel more comfortable trying new tastes.

Allspice
Cakes, cookies, pies, breads, puddings, fruit preserves, pickles, relishes, yellow vegetables.

Basil
Tomatoes, tomato sauce, barbecue sauce, salads.

Celery Seed
Meat loaf, beef and lamb vegetable stews, bean salad.

Cloves
Ham, beets, pickling, beef marinades, hot spiced beverages, cakes, pies, puddings.

Chili Powder
Vegetable and beef chili, cocktail and barbecue sauces, egg dishes, meatballs, meatloaf.

Cinnamon
Cakes, cookies, pies, puddings, coffee, dessert topping, yellow vegetables, hot spiced beverages.

Dill
Salads and salad dressings, sour cream or mayonnaise, dips, eggs, cucumbers, tomatoes, carrots, fish, cheese sauces.

Garlic
Nearly all types of meat, fish, poultry, vegetables, sauces, stews, soups, salads and salad dressings.

Rosemary
Lamb, poultry stuffing, beef and pork roasts, tomato sauce, salads, seafood, turnips, potatoes, cauliflower.

Sage
Veal, sausage, poultry, stuffing, cheese spreads, soups.

Tarragon
Salad dressings, sauces, egg dishes, stews, poultry, seafood.

Thyme
Chowder, seafood, stuffing, poultry, meat, vegetables.

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