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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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