Author Topic: Using Seasonings  (Read 925 times)

0 Members and 1 Guest are viewing this topic.

Offline chloe

  • Administrator
  • *****
  • Posts: 9391
  • Gender: Female
Using Seasonings
« on: February 22, 2014, 09:20:31 AM »
Allspice: Dried berry of the pimento tree of the clove family.
This dried, un-ripened fruit has the flavor combination of cinnamon, nutmeg, and cloves, hence the name Allspice.
Grown in the West Indies.
Suggested use: Ground used in baked goods, catsup, and pot roast.
Whole used in pickling, stews, boiled fish, soups and sauces.

Anise: Belonging to the celery family this plant comes from Spain, Mexico, or the Netherlands.
Anise has a licorice flavor.
Suggested use: Coffee cake, sweet rolls, cookies, pickles, candies, and cough syrup.

Apple Pie Spice: Cloves, nutmeg, and mostly cinnamon makes up this seasoning.
Suggested use: For apple pies or any other foods that cinnamon or nutmeg might be used.

Basil: Belonging to the mint family this herb is one of the most widely used.
Suggested use: Great for tomato sauces, pesto, and vinaigrettes.

Bay Leaves: Dried leaves of the laurel shrub.
Suggested use: In soups, stocks, sauces, marinades, and such.

Bell Pepper Flakes: Dehydrated sweet red and green peppers.
Suggested use: In soups, sauces, salads, and stews.

Caraway Seed: Dried aromatic seeds from herb of the carrot family.
Suggested use: In rye bread, sauerkraut, cakes, and cookies, also in cheese.

Capers: Pickled flower-bud of a shrub growing in the Mediterranean.
Suggested use: Sauces for fish and seafood. In fish, chicken, and potato dishes.

Cardamom Seed: Seeds belonging to the ginger family.
Suggested use: The seeds are used for pickling, and assorted pastries.

Cassia Bark: From the cassia tree. Flavor resembles cinnamon.
Suggested use: In mincemeat. For preserves, and pickling.

Cassia Buds: Dried un-ripened fruit of the cassia tree.
Suggested use: Sweet pickling spice.

Cayenne: True cayenne pepper is very hot and should be used only in small quantities (pinches or less)
This pepper is usually red or yellow, and long and slender.
It can be purchased whole, but it is commonly found as dried and ground.
It is a favorite ingredient of Louisiana cooking.
Suggested use: Meats, soups, sauces, chili, seafood, Mexican dishes, and Louisiana dishes.

Celery Flakes: Dehydrated celery.
Suggested use: Soups, sauces, salads, dips, and stuffing.

Celery Salt or Seed: Pungent seed from the celery plant.
Suggested use: Cole slaw, potato salad, pickles, and such.

Chervil Leaves: Aromatic herb of the carrot family.
Suggested use: Cheese dishes, eggs, soups, and salads.

Chili Peppers: Many varieties from mild to hot ; sweet to salty.
Suggested use: Used to make chili powders for chili con carne, pickles, hot sauce, soups, and sauces.

Chili Powder: A blend of chili peppers, cumin, garlic oregano, salt, paprika, and other spices.
Suggested use: In chili con carne, seasoning spare ribs, stews, appetizers, etc.

Chives: Fresh or freeze dried. Has a mild onion-like flavor.
Suggested use: As a garnish, in soups or sauces, in salads, egg or potato dishes.

Cinnamon: Bark from various trees of the cinnamon family.
Suggested use: Ground for bake goods or whole for pickles, hot drinks, and preserves.

Cloves: Rich and pungent in flavor. Dried flower bud of the clove tree.
Suggested use: In pickling, baked hams, stocks, desserts, marinades, and spiced drinks.

Cumin: Member of the carrot family. Aromatic seeds. Warm bitter flavor.
Suggested use: In chili powders, pickles, spare ribs, and other meat dishes.

Coriander Seed: This herb of the carrot family, has the flavor of sage and lemon peel.
Suggested use: Pickles, oriental dishes, curried dishes, and meat dishes.
Curry Powder: A blend of 10 to 30 India spices of varying proportions.
Usually containing turmeric, garlic, coriander, cumin, and ginger.
Suggested use: To make curry sauce; flavor meats, rice , poultry, and seafood with an oriental touch.

Dill Seed: Dried fruit of the dill plant. Pungent in flavor.
Suggested use: Great in pickles.

Dill Weed: Aromatic herb pertaining to the carrot family.
Suggested use: Good with fish, potatoes, soups, and sauces.

Fennel Seed: Resembling dill and anise this aromatic herb of the carrot family has a distinct flavor all of its own.
Suggested use: In rye bread, tomato sauces, bean, and lentil soups.

Garlic: Flavored bulb of the onion family. (available in powder, salt, minced, or chopped)
Suggested use: Used in almost any type of sauce for meats, seafood, or poultry. Great for pastas, soups, etc..

Ginger: Dried pungent root of a plant grown in China, Japan, India, and the West Indies.
Suggested use: In pickles, chutney, and preserves. Also used in many oriental dishes.

Horseradish: Pungent perennial herb.
Suggested use: Cocktail sauce, horseradish sauce, or grated as a condiment.
Juniper Berries: Dried berries of the evergreen shrub.
Suggested use: In sauerkraut, the making of gin, and many game dishes.

Lemon Pepper: A blend of black pepper and dehydrated lemon.
Suggested use: Good in salads. Great with broiled meats, poultry, or seafood.

Mace: The covering of the inner shell that holds nutmeg.
Suggested use: Whole in pickling or ground in baked goods.

Marjoram Leaves: This herb belonging to the mint family is potent in flavor.
Suggested use: Poultry stuffing, sausage, stews, sauces, soups, veal dishes, meat dishes, potato dishes, and most Italian sauces.

Mint (Leaves or Flakes): Cool pungent flavored herb.
Suggested use: As a garnish, used in middle eastern cooking, and lamb dishes.

Mustard Seed: Seed of the mustard plant.
Ground seed mixed with vinegar and other spices, makes prepared mustard.
Suggested use: Pickling, sauces, and gravies.

Nutmeg: From the nutmeg tree this kernel of fruit is one of the oldest of known spices.
Suggested use: In cream soups, and sauces, and a wide variety of desserts.

Onion (Salt, Powder, Minced or Chopped): Onions dried in various forms.
Suggested use: Powdered or salt for flavoring. Minced or chopped where texture is wanted.

Oregano Leaves (Leaf Oregano): Wild marjoram.
Suggested use: In Italian dishes, soups or sauces, meat stews, and in bean dishes.

Paprika: A form of red pepper; Hungarian is hotter than the mild Spanish paprika. The method of grinding determines the flavor.
Suggested use: For mild flavor and coloring of seafood, egg dishes, sauces, and salad dressings.

Parsley: Fresh or dried.
Suggested use: To garnish or season stocks, soups, sauces, salads, egg, and potato dishes.

Pepper (Black or White): Black pepper is the immature berries. White pepper is the mature berries with the hull removed.
Suggested use: Whole in stocks, and pickling. Ground in most other dishes.

Pimiento: Ripe fleshy fruit of a sweet red pepper plant.
Suggested use: Garnish for salads, soups, or entrees. Mild flavor for soups, salads, stews, and vinaigrettes.

Poppy Seed: Very small seeds of the poppy plant.
Suggested use: Garnish for noodles. In baking of breads, rolls, cakes, and cookies.

Pumpkin Pie Spice: A mixture of ground spices including cloves, cinnamon, ginger, and nutmeg.
Suggested use: Apple or pumpkin pies. For fruit desserts.

Red Pepper: Whole, ground, or crushed hot red peppers.
Suggested use: A variety of uses where heat is desired; such as in sauces, soups, egg dishes, etc..

Rosemary Leaves: Belonging to the mint family.
Suggested use: Stuffing, roasted dishes such as lamb, pork, beef, poultry, and wild game.

Saffron: From a species of the the purple crocus this is the dried stigma.
Suggested use: In Spanish and Italian foods for mild flavor and yellow coloring.

Sage: A dried leaf of a shrub belonging to the mint family.
Suggested use: Strong in flavor. Used to season stuffing, pork, poultry, and veal dishes.

Savory Leaves: Balsam in fragrance.
Suggested use: Great with boiled fish.

Sesame Seed: Creamy white in color with the flavor of toasted almonds.
Suggested use: In baking such as rolls, and breads. The oil is used in oriental cooking.

Shallots: Fresh or freeze dried. A type of small onion.
Suggested use: Like garlic to flavor a variety of dishes. Great in vinaigrettes, and sauces.

Sorrell: A pleasant acid flavored herb.
Suggested use: Great in soups, or added to salads in place of vinegar or lemon juice.

Tarragon Leaves: Aromatic leaves of a bitter flavor.
Suggested use: Béarnaise sauce, egg, seafood, and poultry dishes.

Thyme Leaves: A rich flavored herb.
Suggested use: Seafood chowders, sauces, stocks, and meat dishes.

Turmeric: Mustard flavored, root plant of the ginger family.
Suggested use: In curry powder, food coloring (egg shade), meat and egg dishes.

Good friends are like stars...
        You don't always see them,
        but know they are always there.

Offline aviax2

  • OCH Staff
  • ***
  • Posts: 4707
  • Gender: Female
Re: Using Seasonings
« Reply #1 on: July 19, 2014, 06:42:25 PM »
 :claphands: Great list. Reminds me that I need to get out and check on my herbs/etc.

"Associate yourself with people of good quality, for it is better to be alone than in bad company." 
                                                                    --Booker T. Washington