Herb Chart

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	Herbs Chart
Picture	Herb	Flavor	Uses
	Allspice	Berries, ground.Similar to cloves and cinnamon combo, more complex.	Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb.
	Basil	Sweet, sunny flavor, versatile	Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish
	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
	Chili 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
	Chili Powder	Ground mixture commonly of chili peppers, paprika, cumin, black pepper.	Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
	Chives	Delicate onion flavor, never overpowering.	Great with eggs, salads, potatoes dishes, poultry, sauces /Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors.
	Cilantro	Fresh, aromatic, distinctive.	Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos
	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, curry, stews, cabbage, beans. Toast ground or seeds
	Curry	Ground.	Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
	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.  I think it goes in almost everything.
	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.
	Marjoram	Oregano like but sweeter.	Fish stews, stuffing's, carrots, greens, beans, egg dishes
	Masala	It is a combined spice -Coriander, Ginger, Cinnamon, Black Pepper, Cumin, Black and Green Cardamom,cloves, bay leaves, and nutmeg.	Masala is a unique blend of Indian spices ideal for chicken or pannier curries.  I liked it for braising pork shoulder too.
	Mint	It is commonly found in Indian and South Asian Cuisines.	Teas, desserts, lamb, fish, salads
	Mustard	Often hot, pungent	Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor.
	Nutmeg	Whole, ground.	Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach,white sauces.
	Oregano	Earthy, Italian spice	Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried.   Goes very well in taco meat mixes as well.
	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
	Parsley	Clean bright flavor.	Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then 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.
	Rosemary	Fresh, piney, pungent	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
	Tarragon	Licorice, lemon flavor; strong.	Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrette's
	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

SALT

• Sea Salt-great for dishes where you want a touch of the sea taste, and a softer flavor
• Kosher Salt-a softer flavored coarse-grain salt.  Good for Kosher Diets
• Table Salt-Great everyday use

• SALTSalt is neither an herb nor a spice - but IS the number one seasoning in all the world.  Actually an "innovation" of mankind and noted throughout history.  The most common forms include:
  Table
  From mined rock salt deposits, contains chemical additives to keep it free-flowing.  Added iodine causes a slightly bitter aftertaste.  Has the "saltiest" taste. 
  Kosher
  Also mined from rock salt but with no additives. Purer taste, course grain, dissolves more quickly then table salt.  Preferred by most cooks.
  Sea
  Made by evaporating sea water.  No additives, clean taste, course, large grains. Takes a little longer to dissolve and better for longer cooking periods, as for soups and stews.
  Fleur de sel
  French for "flower of salt".  Harvested by hand from salt beds.  It has a delicate flavor and works well as a finishing touch to appetizers, salads and roasted meats.