DRIED HERBS AND SPICES

• Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.

• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.

• Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.

• Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.

• Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat.

• Coriander – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

• Cumin – Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

• Fennel Seed – Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

• Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

• Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.

• Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

• Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.

• Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Saffron – Subtle floral flavor. Used mostly as a coloring agent.

• Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red color.

• Turmeric – Used more for its yellow color than its flavor. Can be used in place of saffron.

• Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

• Vietnamese Cassia Cinnamon – Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.

FRESH HERBS

• Basil – Delicate flavor that lends itself well to Italian salads and dishes, especially pesto

• Chervil – Delicate anise flavor. Great raw in salads or as a finishing garnish.

• Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

• Mint – Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes.

• Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Tarragon – Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.

• Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

SPICE BLENDS, RUBS, AND MIXES

• Bouquet Garni – Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

• Curry Powder – Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)

• Herbes de Provence – Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.

• Pickling Spice – Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.

• Pumpkin Pie Spice Mix – Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.