Guide To Herbs And Spices

We’ve created a guide to the most commonly used spices, so next time your feeling creative in the kitchen, you won’t have to hold back!

Allspice: Usually put into spice mixes, this is a lot like cloves but more pungent and richer in flavor.

Anise: This spice is derived from a seed has been used in a variety of ways throughout history. It has a licorice-like flavor.

Basil: Like anise, it has a licorice like flavor. It is a leaf that is great for pesto, pastas and sandwiches!

Bay leaf: Often put into soups and stews, these leaves are sold dry. Choose those rich in green color and remove them from your soups before serving.

Cardamom: Warm and aromatic, this spice is used in many Indian cuisines, but can also be used in baking when paired with clove or cinnamon.

Cayenne pepper: Used in many cajun and Indian recipes, this sweet and spicy pepper is a foundation for a lot of hot sauces. Cayenne Pepper is often just a hotter version of red peppers.

Celery Seed: Tasting just like celery, this seed is not extremely flavorful but it very versatile.

Chives: Making for a great garnish, chives have an onion flavor that is very common.

Cilantro: Used in Caribbean, Latin American and Asian cooking, cilantro gives a very fresh and herby flavor.

Cinnamon: Used in baking for a bittersweet flavor or in stews and curries for earthiness, cinnamon is a must have for every spice rack!

Cloves: Usually ground, a little of this spice goes a long way! You’ve most likely put this in gingerbread, thanks to its rich sweetness.

Coriander Seed: Used in a lot of Mexican and Indian dishes, this seed is earthy and lemony!

Cream of Tartar: Used in meringues, this fine white powder comes from the crystalline acid inside wine barrels!

Cumin: Ground from a seed, this earthy aromatic spice is used in Southwestern US, Mexican Middle Eastern, and Indian dishes.

Dill: Put it over fish, potatoes or use it for pickling, dill is a light and feathery herb.

Fennel: Chew it by itself to aid in digestion and breathe freshening or put this licorice-flavored herb over meat dishes!

Fenugreek: It may smell like maple syrup, but it actual has a burnt sugar and bittersweet flavor. It’s used in many Indian and Middle Easter dishes.

Garlic Powder: From dried garlic cloves, this is used in dished for a sweeter and softer garlic flavor.

Ginger: Dehydrated Ginger will give you a great powder for a spicy bite in your next dish.

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