Herb and Spice Chart

An easy to use and printable herb and spice chart

A handy list of herbs and spices and their uses. The chart gives you information on some of the more popular herbs and spices, what they taste like and how to use them.  Look for the predominate ingredient in your dish and flavor with fresh herbs and spices accordingly. Don't forget to sprinkle freshly chopped soft herbs on the finished dish.

Not an exhaustive list, but we're working on it.

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Herb Chart

Fresh Herbs Flavors 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
Bay Leaf Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties
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
Cilantro Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos
Chervil 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
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
Marjoram Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes

Fresh Herbs Flavors and Uses
Mint Strong; sweet. Varieties include peppermint and spearmint. Teas, desserts, lamb, fish, salads. Good in Thai and other Asian dishes
Oregano Fresh leaves are earthy, green, camphor-like aroma. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon. Retains good flavor when dried
Parsley Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried
Rosemary Fresh, piney, pungent; easily overpowers. Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads
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
Savory Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing
Herbs in front of a cooking pot. Herbs are parsley, basil and chivesCook with herbs! Parsley, chives and basil

Fresh Herbs Flavors and Uses
Tarragon Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes
Thyme Earthy, subtle, versatile. One of the most popular cooking herbs. 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

Herbs and Spices in small mason jarsStore dried herbs and spices in tightly sealed glass containers

Spice Chart

Spices Form, Flavors and Uses
Allspice Berries, ground. Similar to cloves and cinnamon combo, more complex. Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb
Celery Seeds, ground. Stronger then celery flavor. Salad dressings, potatoes, veggies, soups, beans, pork
Chili Pepper 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
Chili Powder Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy best affordable.
Cinnamon Sticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Cloves Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Cumin Seeds, ground. Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans. Toast ground or seeds

Spices Form, Flavors and Uses
Curry Ground, as a purchased mix. Mixture of numerous spices including cloves and cumin. Buy high-quality. Base spice for curries; use also in tomato sauces, stews
Fennel Seeds, ground. Licorice-like, stronger then fresh fennel. Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
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
Mustard Seeds, ground. Often hot, pungent. Several varieties available. Vegetables, stews, relishes, seafood, salad dressings. Seeds can be toasted to enhance flavor.

Spices Form, Flavors and Uses
Nutmeg Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach
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
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!

Recipes with Herbs and Spices

Chili Barbecued Chicken

Slow Roasted Fish with Tomato and Olive Vinaigrette

Yogurt Dip with Fresh Herbs

Wine and Herb Marinated Chicken Breast Recipe

Broiled Beef Fillet with Salsa Verde - Canape Recipe


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