24 Ways to Spice Up Your Life

A Guide to Spices

I never used too spice much on my food and what I did add ended up tasting badly. I never took the time to realize what worked with what, develop it and create amazing dishes but I knew I wanted to.

 

These days I am still learning (as we all are) - and spices have become a huge part of our lives. We even grow oregano, basil, thyme and cilantro on our windowsills at home.

 

I thought it would be nice to have a list of spices and what they looked like - sort of a reference guide for those of us that may need a gentle nudge in the right culinary direction - *wink wink*

 

 

BASIL

Sweet, warm flavor with an aromatic odor.

Use whole or ground.



BAY LEAVES



Pungent flavor.

Use whole leaf but remove before serving (I always forget this part).



CARAWAY

Spicy taste and aromatic smell.

CELERY SEED

Strong taste that resembles the vegetable.

 

Chives

Sweet, mild flavor like an onion.

Excellent in salads.

 

 

Cilantro

Use fresh - excellent in salads, rice and bean dishes.

Cinnamon

Sweet, pungent flavor.

 



CORIANDER

Mild, sweet, orangy flavor.

Available whole or ground.

Curry Powder

Spices are combined to proper proportions to give a distinct flavor.

 

 

 

Dill

Both seeds and leaves are flavorful.

Leaves may be used as a garnish or served in a variety of dishes.

 

 

 

Fennel

Sweet, hot flavor.

Both seeds and leaves are used.

 

 

Ginger

A pungent root.

Use fresh, dried or ground.

 

Marjoram

May be used both dried or green.

 

 

Mint

Aromatic with a cool flavor.

Excellent in beverages and fruit desserts.

NUTMEG

Available whole or ground.

 

Oregano

Strong, aromatic odor.

Use whole or ground in tomato juice, stews and vegetables.

 

 

Paprika

A bright red pepper, this spice is great for soups, salads or vegetable dishes.

 

Parsley

Best when used fresh but can be used dried.

 

Rosemary

Very aromatic.

Can be used fresh or dried.

 

 

 

Saffron

Aromatic, slightly bitter taste.
Only a pinch needed when flavoring dishes.

 

 

Sage

Use fresh or dried.

The flowers are sometimes used in salads.

 

Tarragon

Leaves have a pungent, hot taste.

 

 

Thyme

Sprinkle leaves on fish or poultry before baking.

 

 

Turmeric

Aromatic, slightly bitter.

Use sparingly.