Here you can take and find out about different spices, just take and click on one of the spice items from below. Click the spice you want to read about from the spice glossary below. If you have a spice that is not listed below that you want to have added OR see added to the listing, please take and leave a comment below or use our Contact Page to contact us. You can also view our Site Map for a whole overview of the site. Also stop on by the Spice Conversion Page for more spice needs.
The type of herb and the type of food for which it is used influence the time to add it during food preparation:
Adding fresh herbs during cooking. As a general rule, add fresh herbs near the end of the cooking time or just before serving as prolonged heating can cause flavor and aroma losses.
Add the more delicate fresh herbs -- basil, chives, cilantro, dill leaves, parsley, marjoram and mint -- a minute or two before the end of cooking or sprinkle them on the food before it's served.
The less delicate fresh herbs , such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
For some foods, such as breads, batters, etc., you'll need to add fresh herbs at the beginning of the cooking process.
Adding dried herbs and spices during cooking. Follow these tips and techniques for best taste when adding dried spices and herbs during cooking.
Dried whole spices and herbs (such as whole allspice and bay leaves):
- Release their flavors slower than crumbled or ground ones.
- Are ideal for dishes cooking an hour or more, such as soups and stews.
Dried ground spices and herbs :
- Release their flavor quickly.
- May taste best in shorter-cooker recipes or added nearer the end of longer-cooking ones.
Dried crumbled herbs may differ:
- Milder herbs (such as basil) may flavor best added toward the end of cooking.
- More robust herbs (such as thyme) can stand longer cooking periods.
Freshly grinding spices (such as black pepper and nutmeg) provides more flavor than buying them already ground. This also applies to using them in uncooked foods.
Secure whole spices , such as cloves, in a tea ball for easy removal at the end of cooking.
Warning: Remove bay leaves at the end of cooking. They can be a choking hazard if left in foods and can cause harmful cuts and scratches in your throat and esophagus.
Uncooked foods. For uncooked foods, add both fresh and dried spices and herbs several hours before serving to allow flavors to blend.
Anise: Related to the carrot and parsley families, it is the seeds of the anise or aniseed plant that are used in cookery. To Read More....
Basil: Much used in Mediterranean cookery, basil loses its flavour when cooked, so add it after cooking:
Bay Leaves: These a the leaves of a southern European evergreen shrub Lauracea Laurus nobilis
Black Pepper: Probably the most popular spice in the world, peppercorns are the berries of a tropical climbing shrub, Piper nigrum
Cilantro: Description: Bright-green stems and leaves from the coriander plant. Also called coriander and Chinese parsley.
Caraway Seeds: Uses: In a vast range of sweet and savoury dishes, from potato, cheese or cabbage-based recipes to breads, biscuits and cakes, including the traditional British seed cake.
Cayenne Pepper: This is a red, fiery-hot powder ground from the dried seeds and pods of red chillies
Chervil: Chervil is one of the less well-known herbs. Its leaves have a lacy texture, similar to parsley and they are a light green color:
Chilli: There are hundreds of different varieties of chillies ranging from very mild to scorchingly hot. The strength of the chilli depends on the amount of capsaicin......
Chives: Chives have a delicate onion flavour and are one of the most well known culinary herbs. Cooking tends to change the flavour, so add just before serving.
Cinnamon: This popular spice is the peeled inner bark of an evergreen tree, Cinnamomum verum, that grows in Sri Lanka, Indonesia and China
Cloves: Named after the French word clou, which means nail (an accurate description of the appearance of these small woody buds), cloves are unopened flower buds of a small evergreen tree, Syzygium aromaticum, belonging to the myrtle family.
Coriander: This versatile plant has been used as a medicine and flavouring since ancient times. Coriander is a member of the carrot and parsley family (it has a similar appearance to flat leaf parsley) and has long stems, compound leaves and small pink-white flowers
Cumin: These long, thin brown-yellow seeds originate from a herbaceous plant that is part of the parsley family. The Cuminum cyminum plant is native to the eastern Mediterranean but is now popular in northern Africa, India and Mexico
Curry Powder: Ready-made curry powders are a relatively new product - mixtures of spices were traditionally prepared in India depending on the climate of the region and what was readily available
Fennel: Closely related to the herb fennel, the vegetable fennel is also known as Italian or Florence fennel. It is a popular vegetable in Mediterranean countries, but is becoming more widely used in Britain.
Fennel Seeds: These are tiny olive green-coloured oval shaped seeds that have the same distinctive aniseed flavour as the vegetable fennel.
Fenugeek: Fresh fenugreek leaves are used in salads and dried leaves are included in a variety of Indian dishes where they are also referred to as methi but it is the aromatic seeds that are more widely used in cookery.
Garlic: Green or fresh garlic is garlic that has not been dried. It has a delicate flavour and aroma. It can be used as a substitute for dry garlic or in place of onions or leeks as an aromatic base in recipes
Ginger: Pieces of candied ginger are rolled in fine cane sugar to make this delicious sweet.Uses: Eat as a sweet or dip in dark chocolate and serve with coffee for an after dinner treat. Chop and sprinkle over ice cream or fruit to add a sweet tangy ginger flavour.
Marjoram: The leaves of the marjoram plant are a greyish green colour and they are quite small. Marjoram has a spicy, slightly sweet flavour and is interchangeable with oregano.
Mint: This popular herb has a distinctive menthol flavour, a strong sweet aroma and a cool aftertaste. It has medium-sized round or pointed leaves. There is a range of different varieties but piquant spearmint, also referred to as common mint, is the most widely available type and is popular in cooking
Mace: Mace, along with nutmeg is obtained from the fruit of the evergreen nutmeg tree. When the fruit of the tree (similar in size and colour to an apricot) are harvested, they are split open to reveal a red lacy layer covering the shell
Nutmeg: Two spices are obtained from the fruit of the evergreen nutmeg tree - nutmeg and mace. When the fruit of the tree (similar in size and colour to an apricot) are harvested, they are split open to reveal a red lacy layer covering the shell (this layer is removed from the nut and dried to become mace).
Oregano: A close relation to the herb marjoram, and in fact referred to in some countries as wild marjoram, oregano has a slightly spicy, almost smoky flavour. It has dark green, oval-shaped leaves and has a stronger flavour than marjoram, but the two herbs are interchangeable.
Paprika: Made from a variety of mild sweet red pepper, which is ground to a rich red powder. Paprika has a mild but slightly pungent flavour, is a bright red colour and has a sweet aroma.
Parsley: One of the most popular herbs, traditional curly parsley adds a mild, fresh flavour to almost any savoury dish. The stalks contain a lot of the flavour, so don't discard them, but chop and include in recipes too.
Rosemary: With its distinctive aroma and woody texture rosemary is one of the most popular Mediterranean herbs. It is often added to dishes with garlic - the two flavors complement each other beautifully. The flavour of rosemary is retained after drying and 1 tsp of dried rosemary is equivalent to 3 tsp of chopped fresh leaves.
Saffron: Saffron is the orange-red stigmas of the saffron crocus and a highly prized spice. It takes thousands of these stigmas to produce just 25g, which accounts for the high price of saffron.
Sage: This popular herb has greeny grey slightly furry leaves, about 5cm long. They have a strong, aromatic flavour and a slightly bitter flavour, they grow in abundance in southern Europe and Mediterranean countries.
Salt: One of the most important ingredients in cookery, and used all over the world, salt really brings out the flavour of almost any food. Food can taste bland without salt, but medical evidence suggests that too much salt can adversely affect people who are at risk from high blood pressure, so it's best to use it in moderation - taste food before reaching for the salt cellar!
Star Anise: Also known as Chinese anise, star anise is one of the most popular spices in Chinese cuisine. The whole spice is a hard pointed star and each point of the star contains one light brown seed. Despite its name it is not related to anise, but the seeds have the same aniseed/liquorice flavour and aroma.
Sugar: The majority of the sugar that is used nowadays is extracted from sugar cane which is grown all over the world. There are a wide range of different cane sugars available, from the popular white granulated to a range of brown sugars, where the variations in flavour, colour and texture depend on their molasses content and degree of refinement. Sugars with a high molasses content are darker, stickier and have a stronger flavour.
Taragon: This popular and versatile herb has long, narrow soft green leaves. They have a sweet peppery flavour and subtle hints of vanilla and aniseed. Tarragon has an intense flavour and should be used quite sparingly.
Thyme: This woody aromatic herb grows wild in most warm climates. It has a heady aroma and a sweet, pungent flavour. It is a popular addition to a variety of dishes in France and Italy.
Know your herbs, and spices.
Herbs, spices, and other seasonings are used to make food taste better. They should never overpower the other ingredients but should enhance them while adding a subtle flavor of their own. Herbs are best when fresh, both, in taste, and in color. Many herbs can be grown in a small garden plot, in among your flowers, and, in the winter, under a grow light or in a sunny window. If fresh herbs are not available, use dried, but replenish your supply often.
Spices are almost always dried, then sold whole, or ground. If you seldom use a spice, buy it whole and grind it yourself when needed. The flavor will be better freshly ground.
Everyone has their favorite herbs and spices, just as they have their favorite foods. The uses to which you can put herbs and spices are as vast as your imagination, so if you enjoy the scent and the taste, do some experimenting. You may start a whole new trend.
Allspice is used in baking, but also as part of a 'jerk' spice mix in Jamaican food, as well as in pickling. Allspice is actually a dried berry. It may be used whole or ground. It originated in the Caribbean.
Anise, with its strong licorice flavor, is used in baking, to flavor cough medicines and to scent soaps and perfumes. It is also used to make licorice and liquors such as anisette and ouzo. Anise is also used for medicinal purposes. It is also a berry. It originated in the Mediterranean.
Basil is easily grown in gardens or in a sunny window. Fresh chopped basil leaves make a delicious topping on fresh salads and sliced tomatoes. It is used fresh or dried in soups, and stews, and is a prominent ingredient in many Italian dishes. There are several varieties of basil. It originated in Asia.
Capers are used with seafood, mutton, in sauces and salads, and on pizzas. They are prepared for use by pickling in vinegar or packing in salt. If salted, they are rinsed before use. Capers are the small buds of a bush grown in the Mediterranean.
Caraway Seed has a distinctive flavor and aroma and is commonly found in rye breads. It is also used in cole slaw, cheese, curry, sauerkraut, noodle dishes, liqueurs, and baking. Caraway seed is actually not a seed at all but a fruit, originating in Europe or Asia. The fruit is generally used whole.
Cardamom is used in both sweet and savory dishes. In some areas cardamom is still used for medicinal purposes. Cardamom is commonly used in seafood, meats, poultry, liqueurs, pickles, custards, pastries and other desserts. The ground form comes from the seed of the plant. A popular addition to foods in India, cardamom may have originated there, where the pods are also eaten.
Celery Seed is from a plant similar to the celery we commonly eat. It originated in the Middle East and is commonly used in soups, salad dressings, casseroles, and for pickling. It is also valued for its medicinal properties. Celery Seed may be used whole or ground. The ground form is combined with salt to form celery salt.
Chervil has a very delicate flavor and is used mainly in fish and egg dishes, as well as in salads and cream sauces. It is often used in conjunction with parsley and chives. Chervil probably originated in the middle east where is is extensively grown today. Chervil is easy to grow both outdoors in the summer and indoors by a sunny window during the winter months.
Chile Powder can be made from a variety of ground chilies. It is classed as only mildly hot, if it is pure. It is often combined with other ingredients which changes the flavor and the heat. Chili powder is used in chilies, hamburgers, casseroles, and as a meat rub. It is a popular ingredient in Mexican and Indian food. The chilies used to make chili powder came originally from the Americas, but today, because of the popularity of the spice, chilies are grown throughout the world.
Cinnamon, in its ground form, is used in baked goods, main dishes, and drinks. It is also tasty mixed with sugar on cinnamon toast, french toast, or pancakes. In the stick from, cinnamon is used in mulled drinks and in syrups for preserving. Cinnamon comes from the inner bark of an evergreen tree and came originally from Sri Lanka. Cinnamon is also used for medicinal purposes.
Cloves, in their ground form, are used in baked goods. They are used to flavor applesauce and cigarettes. Whole cloves give excellent flavor when studded into the outside of a cooking ham. The whole form, wrapped in a removable gauze bag, can be used to add flavor to stews, soups, and casseroles. Cloves are the unopened buds from an evergreen tree and come originally from Indonesia.
Cilantro (also known as Chinese Parsley) and Coriander are two different parts of the same plant. Cilantro refers to the leaves and Coriander to the seeds. Cilantro is used a great deal in Mexican and Indian dishes. It can be substituted for parsley but has an entirely different flavor so try it first and use with caution. It is an acquired taste. Coriander, the ground seeds, is used in seafood, stews, soups, curries, as well as in baked goods. It is also used for pickling. Chinese Parsley comes from Morocco.
Curry is not a single spice but a blend of from twenty to thirty spices, the most common being coriander, cumin, fenugreek, and cloves. Curry is a popular ingredient in Indian food. It is also used in sauces and egg dishes.
Dill is best used fresh. As it is quick to lose it's flavor, it should be used fresh or added at the end of the cooking period. Dill is used in seafood, sauces, on vegetables, both cooked and raw, in soups, as a garnish, and in pickles. It originated in the Mediterranean. Dill is also used as a medicinal herb.
Fenagreek is most commonly known as an ingredient in Curry. The leaves are eaten green or dried, and are used to flavor other meat and vegetable dishes. The seed was used in ancient times to make a coffee-like drink. It is still used to make a tea, often drunk for medicinal reasons. The ground seeds are used in curry, pickles, and breads. Fenagreek probably originated in the Mediterranean area.
Fennel is considered to be both a vegetable and an herb. The bulb of the fennel may be eaten raw in salads, or cooked, as any other vegetable. When the seed is ground, it may be used in seafood, dressings, breads, and cakes. It is also used in some liquors. Fennel originated in the area of Europe around the Mediterranean.
Ginger, in its ground form, is used in baked goods. The root itself is commonly used in Chinese cooking. If the root, which can now be found in most supermarkets, is peeled, grated, brewed, and sweetened, it makes a soothing drink for sore throats, as well as relieving nausea. Ginger originated in Eastern Asia.
Horseradish makes an excellent topping for meats and fish. It can be used in egg dishes, mashed potatoes, sauces, dressings, dips, or as part of a glaze on meats or meat loaves. Horseradish goes well with seafood and chicken. Its uses are virtually limitless. Horseradish originated in Europe.
Juniper Berries are actually cones of the juniper and must be slightly crushed before use. Their flavor is quite strong so they should be used sparingly. Juniper Berries first became popular in Europe and are used today in marinades, stuffing, sauces, pickles, and meat dishes. They are especially recommended for use with game. There are some health concerns surrounding the use of Juniper Berries so research before using.
Mace comes from the middle east. Mace is the dried outer covering of nutmeg. It is used in cakes, cookies and other baked goods. It is also used in curries, soups, cream sauces and with roasted meats. If possible, it is best to add mace at the end of the cooking cycle so it will retain its flavor. Mace has a much milder flavor than does the nutmeg itself.
Marjoram has a pungent flavor. It is used with grilled fish, egg dishes, sauces, sausage, and with meats, especially veal. If marjoram is dried, it quickly loses much of its flavor. Marjoram comes from the Mediterranean.
Mint, when fresh, is used in iced tea, with fruit, on vegetables, in salads, in sauces, in some cold soups, on meats, fish, poultry, and especially as mint sauce on roast lamb. It is also used as flavoring in many items such as gum, toothpaste, and candy. Mint was first grown in Europe. It can also be used dried, but much of the fresh flavor is lost by drying.
Mustard Seed is used whole for pickling and crushed to enhance the flavors of meats, fish, and poultry, as well as in sauces and salad dressings. When ground and made into a paste it has a hot pungent flavor, especially popular with beef. Mustard originally grew wild and was first cultivated in India, where it remains a popular ingredient in Indian cuisine. When using mustard in a recipe, make sure to use only the type specified.
Nutmeg refers to the inside, minus the outer covering used to make mace. Nutmeg, ground, is used mainly in baking and desserts, but also adds a distinct flavor to vegetables and sauces. As ground nutmeg loses its flavor quickly, buy the whole nutmeg, and grind only what you need.
Oregano is used in cooking meats, fish, and vegetables. It is especially delicious with tomatoes. It is also used as a flavoring in wine as well as being a popular ingredient in pizza. Oregano originated in the Mediterranean, possibly around Greece. Dried oregano leaves are more fragrant than fresh leaves. Oregano today comes mostly from the Mediterranean and Mexico, with Mexican oregano being stronger.
Paprika is made from ground bell peppers. It is usually mild but can have some warmth, depending on the peppers from which it is made. Paprika originated in the Americas and is used today in meats stews, sauces, soups and as a rub for grilling. It adds attraction to deviled eggs and potato salad. Hungarian cooking often makes use of paprika.
Parsley is widely used both as a garnish and for flavoring. It is much better fresh and is readily available in most supermarkets, year round. It is also easy to grow, both indoors and out. Parsley is used in salads, sauces, and stews, as well as with fish, game, pasta, seafood, and vegetables. There are many different types of parsley, the most common of which are Italian, and curly parsley. It is often used in conjunction with other herbs.
Pepper is best when freshly ground. It ranges from mild to hot and from white to orange to green to black. Pepper can be used with any meat dishes, fish, soups, stews, on salads, pastas, and even in desserts. Pepper comes from India and is probably the most common herb in use today.
Poppy Seeds, are used, whole, almost exclusively in baked goods, such as bagels, rolls, cakes, and muffins, though they are also a tasty ingredient to add to salads, pastas and salad dressings. They can also be used ground. Poppy seeds should be roasted slightly before grinding. Poppy seeds originated in the Mediterranean. The seeds have also been used to make tea. Remember that heroin is made from poppy seeds so use cautiously.
Rosemary grows well in gardens. Rosemary goes well with chicken, fish, pork, lamb, as well as with vegetables such as squash, tomatoes, and mushrooms. It is a tasty addition to egg dishes and stuffings. Rosemary originated in the Mediterranean and is another herb well known for its medicinal properties.
Saffron is the most expensive of all herbs so it is generally used sparingly. It comes from the stamen of a type of crocus and has a beautiful yellow color which it imparts to the food in which it is used. Saffron can be bought in threads or ground. For the best flavor, buy the threads and grind it yourself. Hot liquid is necessary to get the most flavor from this herb. Saffron is used in dishes such as paella and risotto. Saffron is typically only used when recommended in a recipe. Saffron originated in the Mediterranean.
Sage has a wonderful pungent aroma is used in stuffings, with pork and in making sausages. The leaves may be used chopped in salads and in pickles, but it is the ground form we see most. Sage comes from the Mediterranean.
Savory is another herb which originated in the Mediterranean. It is used both fresh and dried. Winter savory is a perennial and has a much stronger flavor than summer savory which is an annual. Fresh savory is used in salads and on grilled meats. Dried savory, which should be crushed before use is found in soups, pates, stuffings, bean dishes, and meat marinades. It is also good on omelets.
Sesame Seeds are used whole or ground. They are an oil rich seed, found in breads, cakes, candies, buns, and as a topping for bagels. They are used in soups and chili, dressings and on vegetables and noodles. Sesame seeds are often ground to form a paste called Tahini which has a nut-like flavor and is used in dips and spreads. Sesame oil is an excellent cooking oil, often found in Chinese cooking.
Sorrel has been used in Europe since ancient times. It has a slightly sour taste and is used in soups, stews, sauces, salads, omelets, and souffles. There are several types of sorrel, varying in tartness. It is prominent in French cuisine. The leaves of the sorrel are rich in vitamin C and are described as having a spinach-like flavor.
Tarragon is thought to have originated in Asia. It is used both dried and ground. Tarragon is another herb prominent in French cuisine. It is used with poultry, pork, fish, and such vegetables as broccoli, carrots, cauliflower, mushrooms, and potatoes. Tarragon is an essential ingredient in Bearnaise sauce. French tarragon is considered to have the best flavor.
Thyme was used in ancient Egypt for embalming. Today, the herb is used both fresh and dried. It is one of the few herbs that maintains its fresh flavor when dried. Thyme is used in soups, stews, and with fish and lamb. It goes well with tomatoes. Thyme releases its flavor best when added at the beginning of the cooking process. It originated in the eastern area of the Mediterranean.
Turmeric probably originated in southern Asia. The root, when ground, brings both color and flavor to food. It is used primarily in Indian cuisine and has what is described as an exotic taste. Turmeric is used in cooking chicken, duck, rice, vegetable, and turkey. It is also used in chutneys and salad dressings. The yellow dye of turmeric may stain clothing.
Herbs and spices have been used by man for many centuries. Herbs were written of in the Bible, in Sanskrit, and in Hieroglyphics. They were probably originally harvested for nutrition until their flavoring ability, and, proven or suspected, medicinal properties were discovered. Whatever they are used for, herbs add significantly to our lives.