How to Match Food With Herbs and Spices

Spices and herbs play an important role in creating delicious dishes. Once you start incorporating a few spices and herbs into your dishes, your food will impress everyone. Here is a listing of the top herbs and spices and the foods they match. Print this page so you will know how to match food with herbs and spices.

Difficulty: Moderately Easy

Instructions

1. * Allspice: Use whole in pickling and simmering meats. Use ground for cakes, puddings, fruit preserves and relishes.
   * Anise: Coffee Cakes, Sweet Rolls, Cookies, Candies, and Sweet Pickles.
   * Bay Leaves: Use in pickling, stews, vinegars, soups, fish, tomato mixtures and pot roasts.
   * Caraway Seed: Rye Bread, Sauerkraut, Cabbage, pork, liver, and some spreads.
   * Cardamom Seed: Pastries, Breads, Coffee Cakes, Sliced Oranges, and Cookies.
   * Cassia: Use whole in pickling, preserving, puddings and stewing fruit. Use ground in mincemeat.

2. * Cayenne: Meats, Fish, Sauces, Egg Dishes, and Cheese Dishes.
   * Celery Salt: Fish, Eggs, Potato Salad, Salad Dressings, Soups and Bouillon.
   * Chili Peppers: Use whole in pickling. Use broken/sliced in Soup, Stews and Chowders.
   * Chili Powder: Chili, Mexican Dishes, Shellfish, Cocktail Sauces, Stew Seasonings and Corn.
   * Cinnamon: Whole Sticks: Used in pickling and preserving. Use ground for cakes, cookies, and bread toppings, fruit toppings.
   * Cloves: Use whole with roast pork or ham, pickling of fruits. Use ground in baked goods, soups, stews and puddings.
   * Coriander: Use whole with Pickles, Apple Pie, Soups, Gingerbread, Cookies, Cakes, Biscuits, Stuffings, and Green Salads. Use ground in sausages and pork.
   * Curry Powder: Meat, fish, Eggs, Chicken, Soup, French Dressing, Clam and Fish Chowder.

3. * Dill Seed: Pickling, Sauerkraut, Salads, Soups, Fish and Meat Sauces, Gravies, and Green Apple Pies.
   * Fennel: Fish, Pastries, Apple Pie, Sweet Pickles, Candies.
   * Ginger: Use the root in Pickling, Chutneys, and Applesauce. Use ground in Cakes, Puddings, Pies, Cookies and Canning Fruit.
   * Mace: Use Blades for Fish Sauces, Pickling, Preserving, Fruit Jellies, and Gingerbread. Use ground in pound cakes, chocolate dishes and stews.
   * Marjoram: Use the leaf with Lamb, Stews, Soups, Sausages, and Poultry.
   * Mustard: Use dry in Meats, Sauces, and Gravies.

4. * Nutmeg: Use in Baked Goods, Sauces, Puddings, and Vegetables.
   * Oregano: Tomato Dishes, Chili, and Pork.
   * Paprika: Shellfish, Fish, Salads, Garnish on Eggs.
   * Sage: Meat Stuffings, and Pork Products.
   * Turmeric: Pickles, Meats and Eggs.

5. Special Things You Can Do With Leaves
   
   * Angelica: Leaves and Stalks can be roasted or boiled and eaten in salad.
   * Anise: Leaves in salad or as garnish.
   * Balm: Leaves or shoots can be used to flavor summer drinks and salad.
   * Basil: Dried leaves can be used in soups and stews.
   * Borage: Young, tender leaves can be used in salad. Older leaves can be cooked as greens.
   * Dill: Young leaves can be used as seasonings, or in salad.
   * Fennel: Use leaves for a garnish.
   * Hyssop: Use sparingly in soups and stews.
   * Mint: Use leaves in beverages, desserts, and sauces.
   * Sweet Marjoram: Use fresh leaves in salads. Use dried leaves for a rub on meats.
   * Tarragon/Estragon: Tops used in greens.
   * Thyme: Dried leaves are used in soups, sauces, stuffings, with poultry and veal.

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[SharThatcher]

on 8/31/2008 I really found this information helpful and hope you will continue with another article on more herbs.