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1 | Allspice: A blend of cloves, nutmeg and cinnamon. Use in meat! poultry |
2 | dishes, pickles, relishes, cakes, cookies and pastries. |
3 | |
4 | Thyme: Pungent flavor with distinctive aroma. Use in meat, seafood, |
5 | poultry, egg, cheese, soups, salad dressings, vegetable dishes and |
6 | stuffings. |
7 | |
8 | Oregano: Flavor similar to thyme and marjoram, perhaps stronger. Use in |
9 | Italian and Mexican entrees, dips, cheese and vegetable dishes. |
10 | Especially good in tomato sauces. |
11 | |
12 | Marjoram: Similar to oregano; however, slightly better. Can be used in |
13 | Italian style dishes and sauces, meat, poultry, fish, cheese, egg and |
14 | vegetable dishes. |
15 | |
16 | Basil: Sweet, slightly anise-like flavor and aroma. Great in tomato sauces, |
17 | soups, stuffings and salad dressings. |
18 | |
19 | Bay leaves: A slightly sweet taste. Use sparingly in vegetables, soups and |
20 | savory foods. Especially good in pot roasts. |
21 | |
22 | Chives: Mild, onion-like flavor. Add to cheese, egg, fish, vegetables |
23 | poultry dishes, soups and as garnish for salads. |
24 | |
25 | Curry powder: Golden in color and a blend of many ground spices. |
26 | Enhances Indian dishes, salad dressings, soups, shellfish, poultry, |
27 | meat and egg dishes. |
28 | |
29 | Dill: Aromatic seeds and flowers. The whole plant can be used for making |
30 | pickles. Seeds can pep up salads, eggs, cheese, meats, fish and |
31 | soups. Especially good in cocktail dips. |
32 | |
33 | Chervil: Resembles and tastes like parsley. Use when parsley is called for. |
34 | Garnishes salads, soups, eggs, cheese and meats. |
35 | |
36 | Rosemary: Flavor and aroma distinctive, bittersweet and tea-like. Glorifies |
37 | stuffings, breads, poultry, meat, vegetables and salads. |
38 | |
39 | Sorrell: Enhances salads and vegetables. |
40 | |
41 | Tarragon: Sweet aroma, anise-like flavor. Use in poultry, cheese and egg |
42 | dishes, seafood, vegetables and salad dressings. |
43 | |
44 | Sage: A "must" in stuffings for fowl and roasts. |
45 | |
46 | Chili powder: Red to very dark red powder with pungent characteristic |
47 | aroma. Use in Spanish or Mexican dishes, barbecue sauces, chili, |
48 | cheese and egg dishes. |
49 | |
50 | Caraway seed: Slightly sharp flavor and characteristic aroma. Use in |
51 | breads, sauerkraut, cheese spreads and dips, sweet pickles and |
52 | garnish for bread and cheese. |
53 | |
54 | Coriander Seed: Lemon-like aroma and flavor. Use in pickles, breads, |
55 | cakes and cookies. |
56 | |
57 | Nutmeg: Characteristic flavor, sweet aroma. A great flavor added to |
58 | custards, beverages, cookies, cakes, breads and vegetable dishes. |
59 | About 1/2 teaspoon in your meatloaf lends an interesting flavor. |
60 | |
61 | Ginger: Pungent aroma, slightly "hot" taste. Delicious, grated fresh in |
62 | Oriental dishes. Compliments poultry, seafood, vegetable dishes, |
63 | relishes, pickles, salad dressings, breads, cakes, cookies, and desserts. |
64 | |
65 | Cloves: Strong flavor and aroma, pungent and sweet. Add to barbecue |
66 | sauces, spiced fruits, cookies, breads, relishes, vegetables, poultry |
67 | dishes, meat and as a garnish for ham. |
68 | |
69 | Cinnamon: Flavor and aroma are sweet and pungent. Use in baked |
70 | beans, sweet potatoes, fruit dishes, pickles, breads, cakes, cookies |
71 | and desserts. |
72 |
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