Flavor Guide

7/29/2019 Flavor Guide

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Spices, Herbs and Seasonings



• Strength, flavor and color are indicative of quality. Always insist upon rich, fresh color whenpurchasing spices, particularly when purchasing herbs and paprika. The aroma should be bold,

nearly pungent in its strength, but always fresh. Mustard, sesame and poppy are non-aromatic seeds.

• Spices enhance the natural flavor of food and a delicate hand is a good rule. When trying a new

recipe or flavor combination, a general guideline is 1 ⁄ 4 teaspoon of spice to each pound of meat,

fish or poultry or to each pint of sauce or soup.

• Health-conscious cooking often demands the elimination or reduction of salt, fat and sugar, and can con-

sequently reduce palatability. A reduction in salt may call for the use of a stronger spice such as

garlic or pepper.

• When reducing sugar in fruit dishes, simply increase the use of sweet spices such as cinnamon,

nutmeg, allspice, cloves or ginger. Fat enriches food and the lack of it can be difficult to compensate for.

Experiment with an increase in the use of spices just prior to cooking and again at the end of cooking.

• Ground spices give up their flavor quickly and should be used at the end of the cooking period.

Salad dressings, fruit juices and uncooked cold foods will do well to have spices added early

and then left for a period of time to absorb the flavor. Whole spices are best suited

to longer cooking recipes.

• Store spices in a cool, dark place away from sources of heat or

moisture. Most spices and seasonings have a shelf life of at

least six months.

We admire your passion for creating foods that regale the senses with aroma, color and above all, flavor.

As the world’s most dedicated producers of fine herbs and spices, we’ve compiled a guide to help you explore

new ways to inspire your patrons.

INSPIRATION IN

E V E R Y B OT T L E. A FLAVOR GUIDE FOR PROFESSIONAL CHEFS.



SPICE APPETIZERS SOUPS MEAT SEAFOOD POULTRY VEGETABLES F

ALLSPICESteamed Shrimp,

Liver PatéCream Soups, Split Pea,

Oyster BisqueHam, Pork, Gravy,

Marinade, Spiced Beef Oyster Stew, Shellfish,

Poached FishQuail, Duck, Goose,

PheasantSquash, Sweet Potatoes,

CarrotsPrese

Fig

ANISE Oysters Rockefeller Fish Chowder, Chicken SoupVeal, Hungarian Goulash,

Beef MarinadeRed Snapper, Lobster Chicken, Duck, Quail

Cabbage, Leeks,Sweet Peppers

Baked

BASIL

Cheese, Seafood,

Buffalo MozzarellaMinestrone, Clam Chowder

Beef Stew, Lamb Spareribs,

Beef Marinade

Lobster, Shrimp, Squid,

Swordfish

Chicken, Turkey,

Stuffing, Quiche

Eggplant, Potatoes, Zucchini,

Tomatoes, Pickled Vegetables

BAY LEAF Paté de Foie GrasOnion, Bean, Vegetable,

Lobster BisqueBeef Stew, Broth,

Beef MarinadeSeafood Stew, Poached

Fish, BouillabaisseChicken Pot Pie,Gravy, Marinade

Ratatouille, Green BeansDrieRa

LACK PEPPER Paté Gazpacho, Lentil, MinestroneSteak, Hamburger, Gravy,

Pork, Beef MarinadePoached Fish,

Marinade, CalamariFried Chicken Batter, Duck All Vegetables

CARAWAY Cheese Spreads Borscht, Cream Soups Pork, Meatloaf, Sauerbraten Shrimp, Crab Duck, GooseCabbage, Carrots,

Potatoes, French Fries A

CARDAMOM Pickled Herring Chicken Soup, Fish Soup Lamb, Meatloaf, Hamburger Trout, Mussels Roast Chicken Sweet Potatoes, Fried Eggplant

CELERY SEEDCanapés, Cheese Dips,

Shrimp CocktailChicken, Potato, Vegetable,

Lentil, Fish Chowder Beef Stew, Pot Roast,

Ham, Grilled Beef Tuna, Shrimp, Oyster Stew Eggs, Omelettes, Stuffing

Potatoes, Cauliflower,Corn Relish

CHIVESCream Cheese, Canapés,

Stuffed MushroomsChicken Soup, Vichyssoise Pork, Gravy, Lamb Salmon, Oysters Omelettes, Quiche

Cucumbers, Baked Potatoes,Potato Pancakes

CILANTROCeviche, Guacamole,

SalsaHot & Sour Soup

Chili con Carne, Beef Stew,Thai Stir-Fry

Poached Fish, SteamedFish

Chicken Onion, Tomatoes, Chili Peppers

CINNAMON Fresh Fruit Lamb Soup Pork, Ham, Beef Stew, Lamb Fruit Stuffing for Game DuckSweet Potatoes,Carrots, Squash

StewedF

CLOVES Spiced Fruit

Beef Noodle, Beef Vegetable,

Cream of Tomato Ham Glaze, Beef Stew, Gravy

Cornish Hen, Duck,

Gravy Stock

Boiled Onions,

Sweet Potatoes, Carrots

Preser

S

CORIANDER Corn PuddingCream of Chicken, Hot & Sour

Soup, ConsomméPork, Ham, Spareribs,

MarinadePoached Fish, Steamed

FishChicken, Duck

Sweet Potatoes, ScallopedPotatoes, Braised Celery

A

CUMIN Nachos, Cheese, Salsa Seafood Gumbo, Chili-BeanChili, Sausage,

Pork Stew, CurryFried Shrimp Batter,

Deviled CrabChicken Stew, Chicken

CroquettesSauerkraut,

Chili Peppers, Beans

DILLSour Cream Dips,

Deviled Eggs, Shrimp PatéBorscht, Lobster Bisque,

TomatoVeal, Grilled Lamb, Pork All Seafood Chicken, Omelettes

Cucumbers, Potatoes, GreenBeans, Braised Cabbage

FENNELShrimp Cocktail, Oysters

Rockefeller Creamed Fish Soup,

Fish Chowder Italian Sausage, Pork,

Ham, Meatloaf All Seafood (Especially

Grilled)Stuffing, Chicken Stew

Sautéed Mushrooms,Spinach, Cabbage

F

GARLIC Dips, Escargot Vegetable, Oxtail Beef, Roast Lamb, Meatballs All Seafood Marinade Chicken, Quail, PheasantGreen Beans, Zucchini,

Potatoes

GINGER Shrimp, CheeseBeef Vegetable, Beef Noodle,

Hot & Sour SoupSpareribs, Pork, Marinade Stir Fries, All Seafood Duck, Poultry Glaze

Sweet Potatoes, Carrots,Stir-Fry Vegetables

Chutn Ap

MACE Liver Paté, Cheese Vichyssoise SausagePotted Shrimp, Oyster

StewCreamed Chicken,

Cornish HensRutabaga, Spinach, Asparagus,

Sweet Potatoes

MARJORAMFried Cheese, Paté,

AnchoviesConsommé, Bean,

Corn, Split PeaLamb, Hamburger, Pork, Veal

Baked Fish, SeafoodBreading

Chicken, Stuffing, EggsZucchini, Tomatoes, Carrots,

Peas, Lima Beans

MINT Cucumber-Yogurt Dip Fruit Soup, Split Pea Lamb Stew, Venison Marinade Peas, Potatoes, CucumbersPinea

Compo

MUSTARDDeviled Eggs, Meatballs,

Ham SpreadCreamed Seafood

Ham Glaze, Beef, Sausage,Cold Meat

Baked Fish, CrabBaked, Mashed Potatoes,

Cabbage, Sauerkraut

NUTMEG Chopped Liver, Fruit Mushroom Soup, Bisques Pot Roast, Meatloaf, HamFried Chicken, Batter,

Turkey StuffingSpinach, Carrots, Sweet

Potatoes, Braised Cabbage Apple

OREGANOFried Cheese, Paté,

Salsa, MeatballsCorn Soup, Vegetable Soup,

ConsomméPork, Veal, Lamb, Hamburger

Seafood Breading, BakedFish

Chicken, StuffingZucchini, Tomatoes, Carrots,

Green Beans

PAPRIKADeviled Eggs,

Nachos, Potted CheeseMinestrone, Seafood Soup,

Chowder, BisquesGoulash, Veal, Sausage,

Meatloaf Seafood Breading,

Baked Fish, ShellfishChicken, Stuffing

Potatoes, Cabbage,Mushrooms, Cucumbers

PARSLEY Canapés, Deviled EggsVegetable Soup, Chicken

SoupMeatballs, Hamburger, Veal Shellfish, Baked Fish Chicken

Zucchini, Potatoes, Tomatoes,Green Beans

POPPY SEED CheeseBroiled Fish, Tuna

CasseroleTurkey Stuffing

Green Beans, Onions,Tomatoes

RED PEPPER Deviled Eggs Hot & Sour Soup Sausage, PizzaBlackened Fish,

Crab Cakes, ShrimpOmelettes, Chicken Thai Stir-Fry

ROSEMARY ConsomméLamb, Pork, Venison,Meatballs, Marinade

Baked Fish, ShrimpChicken, Quail, Pheasant,

Goose, Cornish HenEggplant, Turnips, Squash,

Potatoes

SAFFRON Chicken Soup, Fish Soup Lamb All Seafood Chicken Stew,Scrambled Eggs

SAGE Cheese, Country Paté Consommé , MinestroneSausage, Ham,

Lamb, Veal, VenisonSeafood Stuffing, Trout

Stuffing, Quail, Duck,Goose, Pheasant

Acorn Squash

SAVORY Goat Cheese Lentil, Bean, Split PeaStuffing, Veal, Gravy,Hamburger, Meatloaf

Baked Fish, Sea BassStuffing, Chicken, Turkey,

EggsOnions, Peas,

Green Beans, Navy BeansF

SESAME Hummus Dip Beef, Pork, Hamburger, LambBaked Fish, Shrimp,

ScallopsChicken

Vegetable Stir-Fry,Green Beans

TARRAGON Mushroom Caps Turt le Soup, Fish Chowder Steak, Beef Stew, Marinade Lobster, Shr impCornish Hens, Marinade,Chicken, Eggs, Omelettes

Mushrooms, Stuffed Tomatoes

THYME OxtailSauerbraten, Pork, Lamb,

MarinadeBaked Fish, Seafood

StuffingStuffing, Chicken,

Fried Chicken Batter Potatoes, Tomatoes, Zucchini

TURMERIC Deviled Eggs Chicken Noodle, Lentil Curry Shrimp, Scallops Chicken, Eggs

WHITE PEPPER Veal Paté Consommé, Vichyssoise Baked Fish Chicken, Turkey Potatoes, Chutney

MAY WE SUGGEST…ENHANCING ON



SAUCES SALADS DRESSINGS BREADS PASTAS &GRAINS

DESSERTS BEVERAGES

arbecue, Sweet Cream,Creole

Fruit Salad Fruit Dressing Pancakes, Waffles, Muffins Rice Angel Food Cake, PiesMulled Wine, Tea,

Rum Drinks

Tomato Orange VinaigretteHoney Buns, Sweet Rolls,

FrittersWild Rice

Spice Cake, Cookies,Candy

Lemonade, Cordials,Espresso, Hot Milk Punch

arbecue, Pesto, TomatoVegetable Salad,

Seafood Salad, Tomato SaladItalian, Russian, Vinaigrette

Pesto Bread, Zucchini

Muffins, Focaccia

Rotini, Rice, Linguini,

SpaghettiIce Cream Carro t Juice, Tomato Ju ice

Béchamel, Creole,Tomato, Barbecue

Vinaigrette

omato, Barbecue, Curry Green Salad Mayonnaise, Vinaigrette Carbonara, Fried Rice, Pasta Mango Purée Tomato Juice

Lemon, But ter, Cream Coleslaw, Potato Salad Mayonnaise, Vina igre tteBiscuits, Rye Bread,

Corn MuffinsRisotto Cookies, Seed Cakes Kümmel

Curry, Spiced Yogurt Fruit Salad Oriental Dressing Risotto, Rice Pilaf Ice Cream, Cakes,Pastries, Apple Pie

Coffee, Tea, Glögg,Spiced Wine

Cream, Creole, TomatoTuna Salad, Potato Salad,

Pasta SaladMayonnaise Biscuits, Breads, Rolls Pasta Pastries, Cookies Tomato Juice

mato, Cream, HollandaiseGreen Salad, Potato Salad,

Pasta SaladGreen Goddess,Thousand Island

Buttermilk Bread, BreadSpreads, Potato Rolls

Pasta

urt Sauce, Tomato, Curry Tomato Mexican Dressing Herb BreadLentils, Mexican Green Rice,

Chinese Noodles

tard Sauce, Yogurt Sauce,Sweet & Sour

Fruit Salad Fruit Dressing Rolls, French Toast, Breads Curried Rice, Risotto Apple Pie, Chocolate,

Cakes, CookiesCoffee, Cider, Mulled Wine,

Hot Chocolate

échamel, Raisin Sauce,

Curry Fruit Dressing Cinnamon Bread

Chocolate, Gingerbread,

Mincemeat Fruit Punch, Mulled Wine

Curry, Cream Potato SaladHoney-Wheat Bread,

Corn BreadOrzo Pastries, Cookies, Cakes

Pineapple Juice,Grapefruit Juice

arbecue, Spiced Yogurt,Mustard Sauce

Bean Salad Spanish Dressing Jalapeño Bread, Corn Bread Rice Texas Bread Kümmel

ream, Cucumber SaucePasta Salad, Potato Salad,

Shrimp SaladDill Cream, Mayonnaise,

VinaigretteRye, Pumpernickel,

Bread SpreadsRice, Pasta

Cream, Curry Potato Salad, Shrimp SaladMayonnaise, Vinaigrette,

MustardCracker, Rol ls , Bread St icks Risot to, Rice

Apple Pie, Candy, PoundCake

Tomato, Garlic Butter Roasted Potato, Green Salad Mayonnaise, Vinaigrette, ItalianGarlic Bread, BreadSpreads, Focaccia

Linguini, Spaghetti

Curry, Soy Sauce,Sweet & Sour

Pastries Couscous, RiceGingerbread, Pudding,

Apple PieMulled Wine, Tea, Ginger

Beer

hicken Cream, BéchamelChocolate, Vanilla

Pudding, GingerbreadWassail, Chocolate Drinks

arbecue, Tomato, Butter Cucumber-Yogurt Salad Oil & Vinegar, French, ItalianBread Sticks, Pizza,

Herb BreadSpaghetti, Pasta, Orzo

eet Sauce, Yogurt Sauce,Mint Sauce Cucumber Salad, Green Salad

Fruit Dressing, Yogurt Dressing,Cranberry Dressing Minted Yogurt Bread Bulgar, Orzo Candy, Chocolate

Iced Tea, Mint Julep,Hot Chocolate

ese, Sour Cream, Lemon-Mustard, Yogurt Sauce

ColeslawMayonnaise, Vinaigrette,

Rémoulade

eam, Mushroom Sauce,Béchamel

Creamy Dressing Cinnamon Rolls Tortellini, RavioliRice Pudding, Custard,

Cakes, SoufflésEgg Nog,

Brandy Alexander, Punch

arbecue, Tomato, Butter Tomato & Onion,Seafood Salad

Oil & Vinegar, French, ItalianCheese Bread,

Pizza, Bread SticksPasta, Rice, Ravioli

arbecue, Cream, Yogurt French, Russian Garlic Bread, Muffins Lasagna, Rice, Orzo

Tartar Sauce,Béarnaise, Tomato

Tuna or Egg Salad, MacaroniSalad, Green Salad

Mayonnaise, Italian, Ranch,Vinaigrette

Garlic Bread Pasta, Orzo

Curry, Butter Fruit Salad Oil & Vinegar, Blue Cheese Rolls, Breads, Crackers Egg Noodles, RiceCakes, Cookies, Pastry

Filling, Apple Strudel

rbecue, Tomato-Anchovy Mayonnaise, Thousand Island Pizza, Corn Muffins Rice, Tabbouleh Tomato Juice, Bloody Mary

Tomato, Cheese Cold Beef Salad VinaigretteSpoon Bread,

Herb Bread, PizzaPasta, Lentils

Seafood Saffron,egetable Cream, Tomato Rolls, Biscuits, Sweet Breads Rice, Risotto, Orzo Cakes, Rice Pudding,Cookies

Tomato Green Salad Herb Dressing Sage Bread, Rolls Risotto, Fettuccine

Tomato, Horseradish Savory Rolls, Herb Bread Lentils, Egg Noodles

sin Sauce, Peanut Sauce,Rémoulade

Green Salad Mayonnaise, Tahini Dressing Buns, Rol ls, Waffles, Breads Egg Noodles, Rice, Bulgar Cookies, Pie Pastry,

Pecan Pie

Béarnaise, Tartar,Mustard Sauce

Shrimp Salad, Tomato SaladMayonnaise, Vinaigrette,

Green GoddessHerb Bread Pasta, Orzo Rhubarb Compote

Tomato, Thyme Pesto,Cream, Yogurt

Tuna Salad VinaigretteBread Spreads,

Herb Rolls, FocacciaPasta, Rice Mulled Wine

Caper Sauce, Satay Egg SaladMayonnaise,

Creamy DressingsBreads Rice, Egg Noodles

rbecue, Béchamel Cream Salads with Mayonnaise Mayonnaise, VinaigretteRice, Egg Noodles,

Spice CakeVegetable Juice

ND DISHES WITH HERBS AND SPICES



A GLOSSARY OF SPICES, HERBS & SEASONINGS

LLSPICE, so named for its flavor, resembling aend of cloves, cinnamon and nutmeg, impartsrich, warm flavor to most long-cooking dishes.maican soups and stews require a few berries for ditional flavor. The Germans adore its subtletysauerbraten and the English use it to flavor ditional spiced beef and plum pudding. Try it inked goods and mulled drinks.

ANISE,with its warm licorice and mildly fennel-liketaste, was once thought to be a charm against baddreams and the evil-eye. Popular in liqueurs andcandies, it is also a known digestive aid. The Frenchsweeten their eclairs with its extract and Italianbakers know it to be the secret ingredient in biscotti(purchase only seeds and extract as the ground formquickly loses flavor).

BASIL, also the Greek word for king, has longbeen known as the king of herbs. This versatileherb has a special affinity for tomatoes and ismuch loved by Italian cooks. Delicious in chickencacciatore. Also popular in Greek seafood dishes.Try in marinades for meats, fish and vegetables.Basil blends well with oregano, parsley, rosemary,thyme, sage and saffron.

BAY LEAF, is also known as laurel.In Greece and Rome, bay leaves were a symbolof honor and used to crown the heads of victors inbattle, Olympic champions, poets and scholars.It’s most popular in Mediterranean dishes. Excellentsimmered in a wine-based sausage and pepper stew, as well as tomato-meat sauces combined withcloves and cinnamon.

BLACK PEPPER, is obtained from berries thatgrow in clusters and are picked while still green.Its flavor is much stronger than that of white pepper.In ground form, it releases flavor quickly. Wholepeppercorns are found in a number of spicemixtures including the french mixture Quatre-Épices.It’s one of the most popular spices in the UnitedStates and can be used to enliven nearly every dish.

CARAWAY, with dill and anise-like flavoalways been popular in English baked gosuch as cookies and seed cakes, and givbread its distinctive acrid-warm flavor. Movegetables are enhanced by a sprinkle oin ground form, and it has a particular afpotato dishes. Try it in German potato dufor authentic flavor.

ARDAMOM, with its pungent lemony flavor,hances both sweet and savory dishes. It’s essentialIndian cookery, from pilafs and curries to creamyssert dishes, and is one of several spices found ine traditional Indian spice mixture known as Garamasala. Cardamom is delicious in mulled drinks,pecially Swedish glögg, and often flavors Middlestern coffees.

CELERY SEED, is the fruit of wild celery and is notderived from traditional cultivated celery. The seedsare slightly bitter with a concentrated celery-likeflavor. A favorite Northern Italian dish uses celeryseeds, raisins and apples to stuff a breast of veal.Celery seed flavors the traditional beef for Germansauerbraten. It has a natural affinity for tomatoes.

CHIVES, reminiscent of onion, but much moredelicate in flavor, have a distinctive taste best suitedto mild cheese, egg and cream dishes. Always addto food just prior to serving, as heat will cause theflavor to quickly expire. Chives are essential to theFrench herb mixture Fines Herbes, consisting of chervil, parsley and tarragon, a mixture particularlywell-suited to poached chicken and fish.

CILANTRO,also known as Chinese Parsley, comesfrom the leaves of the coriander plant, but has avery different flavor from coriander seeds. It addspungent flavor to Tex-Mex cuisine and Asian dishes.Cilantro has a nice affinity for mint and cumin, andblends well with garlic and chilies. Try it in stir-fries,soups and stews, and Indian chutneys, relishesand curries.

CINNAMON, always popular in European sweetsand baked goods, is surprisingly versatile. In theMiddle East it’s commonly added to meat stews,especially lamb. Cinnamon is an essential ingredientin curry spice blends, Chinese Five-Spice Powder,and European spice mixtures such as Pudding Spice.Try cinnamon in fruit stuffings and keep in mind itsaffinity for apples and chocolate.

CLOVES, or clavus,the Latin word for nastrong and aromatic spice suitable, whenfor deep, rich broth. Use a clove-studdedin the liquid of cooking meats, poultry anCloves are commonly found in many spiincluding curry and the French blends Qand Bouquet Garni.

ORIANDER, is a seed with a faintly citrus-likeoma and a mild mint taste. An essential ingredientcurry, Garam Masala and pickling spice, it’stremely popular in Indian dishes where it seasonsutneys and relishes. Coriander has a nice affinityr mint and cumin and blends well with fruit juices,pecially lemons, for use in marinades.

CUMIN, one of the chief ingredients in chilipowder and curry powder, has a potent, spicy flavor which tends to dominate food. It’s extremely popular in Mexican dishes, North African dishes such ascouscous and Indian meat stews. Roasting the seedsjust prior to use will bring out their unique flavor.For a more immediate flavor release, use theground variety of cumin.

DILL, long favored as a pickling spice for cucumbers, was once believed to be a protectionagainst witchcraft. Dill is an excellent flavoringingredient in vinegar and is delicious in sauces for meat and fish. Dill, in combination with tarragon,lemon and melted butter, will delicately seasonseafood. Use it generously in soups, salads anddips, and use the seeds in long-cooking recipes.

FENNEL, gives Italian sausage its traditional flavor and adds flavoring to both red wine vinegar andolive oils. The seasoning of choice for fish, try it inmelted butter brushed on before baking or sprinkleon seafood before grilling. The Russians enjoy asavory stew of chicken, rice, celery and pumpkinflavored with fennel seeds. Fennel has an affinity for parsley, oregano, sage, thyme and chilies.

GARLIC, has a history steeped in witchcraftand religious lore. From repelling vampires andevil spirits, to curing boils and asthma, manypowers have been attributed to garlic. It’s popular in Chinese dishes and is used quite lavishly inMediterranean dishes. Much of its popularity canbe attributed to the ease and availability of theprepared garlics, including powders, salts and oil.

GINGER, the most popular spice in Asiais hot, spicy and pungent. Its affinity for frinspires European baked goods, while Ascookery takes advantage of its ability to ea wide variety of meat, fish and vegetablthrough stir-frying. For quick-cooking dishpowdered ginger to release flavor quicklyin marinades of citrus fruit, garlic, soy sauonion for use in meat and poultry.

APRIKA, is used to add color and sweetpsicum flavor to cream soups and sauces.prika is handy for microwaved food because

gives a nice broiled or baked appearance toeats. Spanish paella recipes get much of their lor and rich flavor from pungent Spanish paprika.

ungarian paprika is a hotter paprika. Use thisce generously and often, as it has a short shelf

e. Discard if it turns brown.

PARSLEY, a popular herb, is widely used inWestern cookery. Its applications are virtuallylimitless. Use it in marinades, dressings, sauces,soups, eggs, herb butters, meats and fish. Parsleyflakes rehydrate quickly and add attractive color tocreamed food. Use often, as it blends well with mostother herbs and enhances their flavor.

POPPY SEED, coming from the same plant thatproduces opium, but absolutely non-narcotic, isbest when toasted or baked before use. The slightlysweet-nut flavor is excellent in noodle casserolesand cheese or butter sauces. Try it on soft fruits,like melon or strawberry, or in yogurt toppings. A favorite Austrian dish consists of baked noodles withpoppy seeds and cheddar cheese.

RED PEPPER, also known as cayenne, is a veryhot pepper product and the spice most widelyused in all ethnic cuisines. Use it to fire flavor intomeat stuffings for green peppers or tortillas. Cajunjambalaya, a fabulous fiery blend of seafood,sausage, rice and seasonings, gets its hot spicyflavor from red pepper. Begin adding red pepper insmall quantities to build heat in a dish.

ROSEMARY, a potent spice, is excellent with allgame including rabbit, venison and quail. It hasa nice affinity with garlic and wine, and makes anexcellent addition to marinades for grilled meats.It’s superb in all potato dishes. Italian cooks favor rosemary as a savory addition to lasagna and pizza.

SAFFRON, the world’s most expensive sflavors and colors cheese, butters, pastrieconfections. When using it to impart a goto breads, make a saffron tea by soakingpinch of whole saffron in warm water andthe tea to the dough. Saffron is especiallySpanish rice dishes such as arroz con poand rice) and paella. Saffron is also a keyin Indian cooking. Try it in garlic and fish

THYME, blends well with many spices and ispopular in a number of seasoning blends for meat,fish and poultry. Thyme enriches vegetables andseafood when mixed with melted butter and brushedon after baking or sautéing. The French makeexcellent use of this herb in beef burgundy,veal fricassee and roast lamb.

TURMERIC, is most often used in small amountsto add a saffron-like color to foods. It is one of theprimary ingredients in curry powder and preparedmustard. Turmeric flavors African dishes such asa peppery beef in sauce, and also Afghani dishessuch as Mahi Laqa, a savory catfish stew of onions,garlic and tomatoes served over rice.

WHITE PEPPER,comes from the sameshaped pod as black pepper, but the outis naturally removed. It’s picked when fuland has a milder, more delicate flavor thpepper. White pepper is used in combinablack pepper in most Cajun dishes wherepeppers release their heat in a staggeredwith varying intensity. It’s a good choice fcream dishes where it blends colorlessly

SAGE, a strong-flavored herb with a camphor-like taste, should be used in small quantities. It’sextremely popular in stuffings for poultry and fish,especially when mixed with onion. Sage has an

unusual affinity for animal fats and is the perfectaddition to sausage dishes, pork, game, gooseand oil-rich fish. It blends well with rosemary,thyme, parsley, oregano and bay leaf.

SAVORY, flavors stuffings—particularly sausagestuffings—for meat, poultry and fish. It blendsextremely well with onions sautéed in butter for use in stuffings and with lemon and butter sauces

for vegetable and fish dishes. Try it in a poultryseasoning mixture, and keep in mind its affinityfor nearly all peas and beans. Trout is especiallydelicious when seasoned with savory.

SESAME, is an oil-rich seed popular on breadsand rolls. Its flavor can be somewhat bland inuncooked food. Consider toasting the seeds beforeadding to noodles, dips or dressings. Middle

Eastern cookery uses sesame seeds in sweet disheslike halvah, a confection sold in blocks. Sesameseeds are a pleasant and tasty surprise in chicken,vegetables and meat stir-fries.

TARRAGON, means “little dragon” andreputed to cure a snake bite. It’s essentiaFrench cooking and is adored in a Fines mixture of tarragon, parsley, chives and c

Tarragon flavors Béarnaise sauce and a other rich sauces for fish, chicken and egin small amounts to mayonnaise, salad dvinegar and butters.

ACE, is the lacy covering of the nutmeg seed,t its flavor is unique and much more delicate thantmeg. Always purchase from a reliable source,this expensive spice is easily adulterated. Mace

delicious when sprinkled on cooked spinach. Theglish use it liberally in potted meats and cheeses,d the French enjoy it in stuffings. Mace is alwaysod in delicate cream sauces.

MARJORAM, much like its minty-sweet cousinoregano, but with a milder flavor, gives pizza itspizzazz and is essential to Italian seasonings. Mixedwith oregano, savory, thyme and rosemary, it’sknown in Southern France as Herbes de Provence—especially good on roasted chicken. Marjoram isconsidered an enduring symbol of romantic love.

MINT, has always been the classic seasoning for all lamb dishes and also has a nice affinity for cucumbers and yogurt. Try it in a cold sour creamand shallot sauce for fish. Mint is popular in MiddleEastern dishes where it is a primary ingredient insuch foods as tabbouleh—a parsley, mint andcracked wheat salad.

MUSTARD, is an excellent spice base for developing custom flavors. Pungent and slightlybitter, it takes on a unique flavor when mixed withlemon for seafood sauce, or horseradish for coldmeats. Experiment with dry mustard blends usingchili powder, chives, basil or mint. To make amustard paste, allow mustard mixed with cold water to stand 10-30 minutes to achieve full flavor.

NUTMEG, with its warm flavor, is the perfectaddition to cakes, custards and puddings. It alsoenhances vegetables, especially spinach, and givespasta stuffings a subtle richness. Nutmeg blendswell with mace, cardamom, cinnamon, cloves andginger. It should always be added at the end of cooking time, as heat diminishes the flavor.

OREGANO, much like marjoram but stflavor, gives zest to Italian seasonings. It bwith basil and tomato sauces and is espewhen simmered in stews with a blend of gonions and red wine. Because it retains itwell, oregano is an excellent seasoning fcooking stews and sauces.



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Flavor Guide