articlesforchristians

Basil

• Sweet warm flavor with an aromatic odor, used whole or ground.
• Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.

Bay Leaves

• A pungent flavor, use whole leaf but remove before serving.
• Good in vegetable dishes, fish and seafood, stews and pickles.

Caraway

• Has a spicy smell and aromatic taste.
• Use in cakes, breads, soups, cheese and sauerkraut.

Chives

• Sweet mild flavor of onion.
• This herb is excellent in salads, fish, soups and potatoes.

Curry Powder

• A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish and vegetables.

Dill

• Both seeds and leaves of dill are flavorful.
• Leaves may be used as a garnish or cook with fish, soup, dressings, potatoes and beans.
• Leaves or the whole plant may be used to spice dill pickles.

Fennel

• Both seeds and leaves are used.
• Has a sweet hot flavor.
• Use in small quantities in pies and baked goods.
• Leaves can be boiled with fish.

Ginger

• A pungent root, this aromatic spice is sold fresh, dried, or ground.
• Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram

• May be used both dry or green.
• Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint

• Leaves are aromatic with a cool flavor.
• Excellent in beverages, fish, cheese, lamb, soup, peas, carrots, and fruit desserts.

Oregano

• Strong aromatic odor.
• Use whole or ground to spice tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika

• A bright red pepper, this spice is used in meat, vegetables and soups.
• Can be used as a garnish for potatoes, salads or eggs.

Parsley

• Best when used fresh but can be used dry, use as garnish or seasoning.
• Try in fish, omelets, soup, meat, stuffing and mixed greens.

Rosemary

• Very aromatic, used fresh or dried.
• Season fish, stuffing, beef, lamb, poultry, onions, eggs and bread.

Saffron

• Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy breads.

Sage

• Use fresh or dried.
• The flowers are sometimes used in salads.
• May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread and biscuits.

Tarragon

• Leaves have a pungent, hot taste.
• Use to flavor sauces, salads, meat, poultry, tomatoes and dressings.