Early in the history of cooking, the preparation of food became an art form as well as a source of nourishment. Along with this history, came the use of herbs and spices to season the foods. Herbs or spices are a healthy and low-fat way to enhance bland or otherwise boring foods. The foods of the world are very regional and are typically characterized by the specific herbs and spices that are native to the area. No matter what exotic dish your tastebuds may desire, there are many herbs, spices and spice blends that can take you traveling to that exotic country without ever leaving your kitchen. Season your dishes with the specified recipe amount of herb or spice, and then adjust to your own personal tastes. Choose from among this wonderful selection of kitchen herb and spices to find out more about them. DEFINITION: Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones. DEFINITION: Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees. STORAGE: Herbs and Spices should be stored in air tight glass jars. They should be stored in a cool, dark place for no more than six months.

"The best way to make your dreams
come true is to wake up."

Paul Valeny

Choose the letter of the herb or spice you wish to look up:

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Alkenet Root	Spice (ground) Description: This comes from a wild plant with yellow flowers. Flavor: No flavor - used as a food coloring Uses: Widely used in dishes which need a deep red color
Allspice	Spice (whole or ground) Description: Dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper. Flavor: Pungent, sweet mixture of cinnamon, clove and nutmeg flavors Uses: Breads, cakes, cookies, fruit sauce recipes
Amchoor	Spice (ground) Description: Made from sour, green mangoes which have been sliced and dried in the sun. Also called Green Mango Powder. Flavor: Sour, pungent flavor Uses: As a souring agent in Indian food.
Anise Seed	Spice (whole or ground) Description: Small green-brown, comma-shaped seeds. Member of the parsley family. Flavor: Sweet licorice flavor Uses: Breads, cakes, candies, cookies, fruit sauces, Southeast Asian recipes
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Basil	Herb (fresh leaves, or dried and crumbled) Description: Most varieties have green leaves. Member of the mint family. Flavor: Sweet clove-like flavor, pungent Uses: Chicken, eggs, fish, pasta, tomatoes, Italian and Mediterranean recipes
Bay Leaf	Herb (dried whole leaves) Description: Leaves from the evergreen bay laurel tree. Also called bay laurel or laurel leaf. Flavor: Woodsy, pungent Uses: Meats, pickling, sauces, soups (see bouquet garni) and (see garam masala), stews, vegetables
Borage	Herb (fresh leaves) Description: European herb with hairy leaves Flavor: Faint cucumber flavor Uses: Salads, teas and vegetables
Bouquet Garni	Herb blend Description: Small bundle of herbs (parsley, thyme and bay leaves make classic combination) tied together or wrapped in a cheesecloth bag and placed in soups and stews to add flavor. Flavor: Herb blend Uses: Soups, stews
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Caraway Seed	Spice (dried whole seeds) Description: Seeds from an herb in the parsley family Flavor: Nutty, licorice flavor Uses: Breads, cheese spreads, pickling, vegetables, and German, Austrian and Hungarian recipes
Cardamom	Spice (whole pod, seeds or ground) Description: Seeds are in pods the size of a cranberry. Member of the ginger family. Flavor: Spicy-sweet, pungent aroma Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads
Cayenne Pepper	Spice (ground) Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper. Flavor: Hot, pungent Uses: Eggs, cheese, Cajun recipes
Celery Seed	Spice (whole or ground) Description: Seeds from wild Indian celery called lovage Flavor: Slightly bitter, celery flavor Uses: Sparingly for pickling, salads (potato and cole slaw), soups, stuffings
Chervil	Herb (fresh sprigs or crumbled dried) Description: Curly, dark-green leaves. Member of the parsley family. Flavor: Mild celery-licorice flavor Uses: Main ingredient in "fines herbes", also used to season eggs, chicken, fish, salads, shellfish and tomatoes
Chili Powder	Spice (ground) Description: Seasoning blend made from ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Flavor:Mild to hot Uses: Chili, eggs and cheese, soups, stews
Chilies	Spice (whole or ground) Description: Seasoning made from whole dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Flavor: Mild to hot Uses: Chili, eggs and cheese, soups, stews, Latin American and Mexican recipes
Chives	Herb (fresh stalks, or frozen and freeze-dried) Description: Slender green, hollow stems. Related to the onion and leek. Source of vitamin A. Flavor: Onion or garlic flavor Uses: Appetizers, cream soups, fish, salads, sauces, shellfish and part of "fines herbes" blend
Cilantro	Herb (fresh leaves) Description: Bright-green stems and leaves from the coriander plant. Also called coriander and Chinese parsley. Flavor: Pungent, soapy fragrance Uses: Fish, rice, salsas, salads, and Italian, Latin American and Mexican recipes
Cinnamon	Spice (whole or ground) Description: Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown) Flavor: Aromatic, pungent, sweet. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten. Uses: Cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes)
Clove	Spice (whole or ground) Description: Reddish-brown, nail-shaped buds from the tropical evergreen clove tree. Flavor: Aromatic, pungent, sweet. Cloves should be used with care as the flavor can become overpowering. Uses: Baked beans, fruit pies, ham, pickling, sauces, spice cakes and cookies
Coriander	Spice (whole or ground) Description: Seeds from the coriander plant, related to the parsley family (see cilantro). Flavor: Mixture of lemon, sage and caraway flavors; soapy Uses: Baking, pickling, and Mexican and Spanish recipes
Cumin	Spice (whole or ground) Description: Dried fruit from a plant in the parsley family Flavor: Slightly bitter, pungent, nutty, hot Uses: Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes
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Dill Seed	Spice (whole or ground) Description: Dried seed from the dill plant Flavor: Tangy, caraway flavor Uses: Meats, salads, sauces, vegetables
Dill Weed	Herb (fresh whole or dried) Description: Feathery green leaves from the dill plant Flavor: Pungent, tangy Uses: Breads, fish, pickling, salads, sauces, vegetables
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Fennel Seeds	Spice (dried whole) Description: Oval, greenish-brown seeds from the fennel plant Flavor: Aromatic, slight licorice flavor Uses: Breads, fish, sauces, sausage, soups, Italian recipes
File Powder	Herb (dried or ground) Description: Ground dried leaves of the sassafras tree Flavor: Woodsy, root beer flavor Uses: Creole recipes
Fines Herbes	Herb blend (crumbled dried leaves) Description: French seasoning made from a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon. Flavor: Herb blend Uses: Cheese, eggs, fish, poultry
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Garam Masala	Herb blend Description: Blend mixture of herbs (bay leaves, cardomons, cinnamon, black cumin, cloves, black peppercorns and nutmeg). Flavor: Aromatic herb blend Uses: Use sparingly near the end of cooking Indian dishes
Ginger	Spice (fresh, dried, crystallized or ground) Description: Gnarled and bumpy root from the ginger plant Flavor: Peppery, slightly sweet with a pungent and spicy aroma Uses: Cakes, cookies, marinades; Chinese, Jamaican and German recipes; DON'T substitute dry ginger powder for recipes specifying fresh ginger.
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Juniper Berries	Spice (dried whole) Description: Berries that resemble the size and color of blueberries. Flavor: Pungent, bitter when raw Uses: Gin flavoring, marinades
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Laurel Leaves	Herb (dried whole leaves) (See Bay Leaf)
Lemon Balm	Herb (fresh sprigs) Description: Mint-like leaves, also called balm Flavor: Sweet, lemon flavor with a citrus scent Uses: Jams and jellies, salads, soups, teas
Lemon Grass	Herb (fresh or dried stalks or ground) Description: Long, thin, gray-green leaves Flavor: Lemon flavor and fragrance Uses: Fish, chicken, shellfish, soups; Thai and Indonesian recipes
Lemon Peel	Spice (fresh or dried or grated) Description: Yellow outer skin which is grated. Also called lemon zest. Flavor: Lemon flavor and fragrance Uses: Spreads, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces
Lovage	Herb (fresh sprigs) Description: Large, dark-green celery-like leaves; seeds are called celery seed. Flavor: Strong celery flavor Uses: Salads, soups
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Mace	Spice (dried blades or ground) Description: Bright red outer covering of the nutmeg seed that turns yellow-orange when dried. Flavor: Stronger flavor and smell than nutmeg Uses: Custards, fruit desserts (peaches, plums and apples), spice cakes and cookies, vegetables (carrots, broccoli, Brussels sprouts and cauliflower)
Marjoram	Herb (fresh sprigs, leaves or ground) Description: Oval, inch-long pale green leaves. Member of the mint/oregano family. Flavor: Aromatic, slightly bitter Uses: Fish, meat, poultry, sausages, stuffings, vegetables
Mint	Herb (leaves or flakes) Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist. Flavor: Strong, sweet, cool aftertaste Uses: Beverages, desserts, lamb, sauces, soups
Mustard Seed	Spice (whole or ground) Description: White (or yellow) and brown (or Asian) seeds are two major types. Flavor: Hot, pungent Uses: Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces.
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Nutmeg	Spice (whole or ground) Description: Gray-brown, oval seeds from the nutmeg tree. Mace is the spice obtained from the membrane of the seeds. Flavor: Nutty, warm, spicy, sweet Uses: Beverages, cakes, cookies, sauces, sweet potatoes
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Orange Peel	Spice (fresh or dried or grated) Description: Orange outer skin which is grated. Also called Orange zest. Flavor: Orange flavor and fragrance Uses: Stuffing, marinades, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces
Oregano	Herb (fresh leaves or crumbled dried) Description: Member of the mint family, related to marjoram and thyme Flavor: Strong, aromatic with a pungent marjoram flavor Uses: Fish, meat, poultry, tomatoes; Greek, Italian and Mexican recipes
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Paprika	Spice (ground) Description: Dried red peppers ground into a powder Flavor: Slightly bitter, ranging from sweet to hot Uses: Dips, fish, poultry, salads (potato and egg), soups; necessary ingredient in goulash
Parsley	Herb (fresh sprigs or crumbled dried) Description: Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist. Flavor: Slightly peppery Uses: Sprigs used as garnish, herb mixtures (see fines herbes), sauces, soups (see bouquet garni), stews
Peppercorn	Spice (whole, ground or cracked) Description: Berries from the pepper plant that grow in grape-like clusters. Black, white and green peppercorns are three kinds processed from the berries. Flavor: Hot, peppery Uses: Enhances flavor of most meats, poultry and sweet dishes
Poppy Seeds	Spice (whole) Description: Small (less than 1/16 inch in diameter), blue-gray, white seeds from the poppy plant Flavor: Crunchy texture, deep nutty flavor Uses: Breads, cakes, pastries, salad dressings, vegetables, meat sauces
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Red Pepper	Spice (ground) Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. Also called cayenne pepper. Flavor: Hot, pungent Uses: Eggs, cheese, Cajun recipes
Rosemary	Herb (fresh sprigs or whole dried) Description: Silver-green, needle-shaped leaves; member of the mint family Flavor: Sweet, hint of lemon and pine Uses: Casseroles, fish, fruit salads, lamb, soups, stuffings
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Saffron	Spice (whole threads or powdered) Description: Dried yellow-orange stigmas from the crocus plant. Flavor: Pungent, aromatic Uses: Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads
Sage	Herb (fresh sprigs, dried whole leaves, crumbled, ground) Description: Narrow, oval, gray-green leaves. Flavor: Musty, minty, slightly bitter Uses: Chicken, duck, goose, pork, sausages, stuffings
Savory	Herb (fresh sprigs or crumbled dried) Description: Two types: summer and winter. Summer savory is slightly milder, but both are strongly flavored and should be used sparingly. Closely related to the mint family. Flavor: Peppery, aromatic, slightly pungent Uses: Beans (lima beans, string beans and lentils) meats, sauces, soups, stuffings, vegetables
Sesame Seed	Spice (dried whole seeds) Description: Tiny, flat seeds pale grayish-ivory (most common), brown, red or black Flavor: Nutty, slightly sweet Uses: Breads, cakes, cookies, dips, poultry, salad dressings, seafood
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Tarragon	Herb (leaves) Description: Narrow, pointed, dark-green leaves Flavor: Mild licorice flavor Uses: Eggs, meats, pickling, poultry, salads, sauces, "fines herbes" blend
Thyme	Herb (leaves or ground) Description: Garden thyme (most common) is a bush with gray-green leaves, member of the mint family. Flavor: Pungent, minty, tea-like Uses: Fish, meats, poultry, soups (see bouquet garni), vegetables (eggplants, mushrooms, potatoes and summer squash)
Turmeric	Spice (ground) Description: Bright, yellow-orange root of a tropical plant related to ginger; used to flavor and color food. Use carefully as it can stain. Flavor: Pungent, slightly bitter, earthy flavor Uses: Primary ingredient in American-style mustard, Curries, East Indian recipes
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