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Spice List  

Herb/Spice Chart (uses)

Allspice (gr.) - baking, puddings, relishes, fruit preserves.

Allspice (wh.) - pickling, meats, gravies, fish.

Anise Seed - cookies, candies, sweet pickles, coffee cakes.

Apple Pie Spice - apple brown betty, pies, etc.; sauces, apple sauce, baked apples.

Arrowroot (gr.) - dust on baked goods; thickens gravies, sauces, fruit pies.

Basil Leaves - tomato dishes, peas, green beans, squash, lamb chops, cheese and egg dishes; spaghetti, etc.

Bay Leaves - pickling, stews, sauces, soups, meats, fish, chowders.

Black Pepper (wh.) - stews, soups, vegetables; use in peppermills.

Caraway Seed - cabbage, noodles, soft cheese spreads, sauerkraut, pot roasts; baking, especially in rye bread.

Cardamom - pickling, chewing as breath sweetener.

Cayenne Pepper - extra hot touch for sauces, pickles, soups, eggs, fish, vegetables.

Celery Seed - salads, pickling, salad dressings, vegetables, stews, potato salad.

Chervil - fish, eggs, salads, wine and butter sauces; milder than parsley.

Chili Powder - Mexican dishes, chili con carne, stews, meats, tomato sauces.

Chopped Chives - soups, omelets, salads, vegetables; excellent in sour cream.

Cinnamon (gr.) - baking, toast, sweet potatoes, apple sauce/pie.

Cinnamon (stk.) - pickling, stewed fruits, preserving.

Cloves (gr.) - baking, puddings, stews, vegetables.

Cloves (wh.) - pork or ham roasts, pickling, perk up sweet syrups.

Coriander (gr.) - baking, poultry stuffings, meat balls; fresh pork before baking.

Coriander Seed - stuffings, meat stews, pastries.

Cream of Tartar - cake icings, egg whites, whipped cream, meringues, candies.

Cumin (gr.) - soups, cheese, Mexican dishes, stuffed eggs, canapes, stews, pickles.

Cumin (wh.) - cheese dishes, cabbage, soups, meats.

Curry Powder - French dressing, soups, chowders, eggs, vegetables, rice, curried dishes, meats, fowl, seafood.

Dill Seed - pickling, meat sauces, gravies, salads, soups, sauerkraut.

Fennel Seed - roast pork, fish, sweet pickles, breads.

Ginger (gr.) - Chinese dishes, gingerbread, cakes, pies, meats, pot roasts, canned fruits, pickling.

Ginger (wh.) - conserves, pickling; stewed with dried fruits.

Lemon Peel - custards, puddings, batters, pie fillings; salads/hors d'oeuvres.

Italian Seasoning - spaghetti, macaroni, ravioli, etc.

Lemon-Pepper - meats, seafood, fowl, vegetables, salads, soups, sauces.

Mace (gr.) - whipped cream, cooked fruits, pound cakes, chocolate dishes, etc.; gravy.

Mace (wh.) - fish sauces, pickling, gravies.

Marjoram Leaves - stews, soups, fish sauces, salads, poultry seasonng, stuffings.

Mustard (gr.) - meats, sauces, gravies, deviled eggs, cheese dishes, vegetables.

Mustard Seed - salads, meats, fish, pickling.

Nutmeg (gr.) - baking; topping for custards, eggnog, donuts, fruits, sauces.

Nutmeg (wh.) - grate as needed.

Orange Peel - custards, puddings, souffles, cake and cookie batters; salads/hors d'oeurvres.

Oregano - tomatoes, fish, stews, meat, sauces, gravies, omelets, boiled eggs; all Italian and Mexican dishes.

Paprika - garnish for salads, fish, sauces, sour cream, gravies, Hungarian goulash.

Parsley - consommes, cream soups, salads.

Peppermint Leaves - sauces, consommes, beverages; use with spearmint for strength.

Pickling Spice - pickling, soups, gravies, pot roasts, fish dishes.

Poppy Seed - topping for breads, pastries, salads, crackers and cookies.

Poultry Seasoning - stuffings for wild game, poultry, veal, pork, fish, meat loaf.

Pumpkin Pie Spice - pumpkin pie, sweet potato pie, candied yams, sweet potatoes.

Red Pepper (gr.) - extra hot sauces, pickles, soups.

Red Pepper (cr.) - soups, sauces, stews, Latin dishes.

Red Pepper (wh.) - pickles, relishes, hot sauces.

Rosemary Leaves - salads, poultry, stews, sups, fish, lamb, pork.

Rubbed Sage - pork, fish, poultry/stuffing, salad greens.

Saffron (Spanish) - boiled rice, arroz con pollo, seafood, curries, soups.

Savory Leaves - poultry stuffing, sauces, meats, soups.

Sesame Seed - topping for breads, rolls, cakes, cookies; use toasted in place of chopped nuts.

Spearmint Leaves - mint jelly, candies, beverages, vinegar, tea.

Tarragon Leaves - soups, salads, eggs, sauces; use to flavor vinegar.

Thyme (gr.) - poultry stuffing, meat and fish sauces, fresh tomatoes, stews, salads.

Thyme Leaves - croquettes, chipped beef, meat sauces.

Turmeric - pickling, relishes, curried dishes.

White Pepper (gr.) - most foods to taste; invisible on creamed potatoes, etc.

White Pepper (wh.) - stews, soups, gravies.

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