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.