Print Friendly and PDF


Herb and Spice Chart

An easy to use and printable herb and spice chart



herb in pots

A handy list of herbs and spices and their uses. Look for the predominate ingredient in your dish and flavor with fresh herbs and spices accordingly. Don't forget to sprinkle freshly chopped herbs on the finished dish.




Fresh Herbs - Flavor and Uses Spices - Form, Flavor and Uses
Basil Sweet, sunny flavor versatile. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish Allspice Berries, ground. Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. 
Bay Leaves Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties Celery Seeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
Chives Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces  Chile Peppers Ground, dried whole, pepper flakes. Made by grinding hot chilies. Countless types from many countries.  Mild to blistering hot.  Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick
Cilantro Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos Chile Powder Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
Dill Pungent, tangy; dominate, use alone or with parsley.  Seeds also have strong flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking Cinnamon Sticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Marjoram Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes Cloves Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Mint Strong; sweet. Varieties include peppermint and spearmint. Teas, desserts, lamb, fish, salads. Good in Thai and other Asian dishes Cumin Seeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Oregano Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried Curry Ground. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
Parsley Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried Fennel  Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
Rosemary Fresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads Ginger Fresh root, ground, candied. Pungent, spicy.  Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking.
Sage Almost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips.  Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor Mustard Seeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor. 
Savory Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing Nutmeg Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
Tarragon Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes

 

Paprika Ground. Made from red peppers. Can be mild or hot and pungent.  Not just for garnish.  Buy high-quality with fresh peppery aroma.  Seafood, vegetables, eggs; almost anything
Thyme Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried Pepper Whole berries, ground.  Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant.  Peppercorns are black, white and green--depends on level of maturity.  Pink peppercorns are a distant relative.  Use on everything including sweets and fruits.  Buy a pepper mill and whole peppercorns. You'll be glad you did. 





Comments

Have your say about what you just read! Leave me a comment in the box below.
cooking for a crowd ebook

Cooking for a Crowd?

The Ultimate Guide




Large-Quantity Recipe E-books

Three e-books with over 100 select recipes to serve large crowds