Spice Guide

Keep spices in tightly covered containers, in a cool dry place. After about a year, spices

tend to lose flavor so more may be needed for seasonings. Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg

dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.

BASILPungent, sweet aroma. Broiled and roasted meats and poultry, fish,

egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.

BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces,

marinades.

CAYENNERed pepper, very hot. Meats, seafood, egg and cheese dishes,

soups, sauces, dips, spreads, French dressing.

CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes,

bean and rice dishes, barbeque and cocktail sauces, spreads,dressings, dips, egg dishes, vegetables.

CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries,

beverages, sauces, vegetables.

CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce,

pickles, relishes, fruits, breads, cakes, cookies, desserts.

CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern

dishes, stews, pickles, tomato dishes.

CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat,

seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.

DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews,

soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

GARLIC: Strong, spicy aroma. A popular seasoning of all time, garlic is used in almost every type of dish.Granulated or powdered garlic is useful for flavoring soups, sauces, meats and vegetables or for garlic bread.Good on Italian Dishes, Marinades, Sauces, Soups & Seafood.

GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables,

fruits, salad dressings, pickles, jams, marinades, breads, desserts.

MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood,

egg dishes, stews and casseroles, soups, vegetables, salads, gravies.

MUSTARD: Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg

dishes, marinades, pork and ham, corned beef.

NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages,

breads, cookies, cakes, desserts, sauces.

OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and

roasted meats, fish and seafood, stews and casseroles, egg dishes,

tomato sauces, soups, vegetables, salads, salad dressings.

PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes.

Meats, poultry, salad dressings, dips, vegetables, soups and salads.