SPICES - SALTS - HERBS
by Ted Peterson
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This page is an artcle on the dfferent spices and herbs. Also you will find a large number of herbs that can be used as a spice.
Spices are items that can be added to your food so that they taste better. We are listing some but not all that you can use. Most of them can be picked up at local stores where they have them in small jars in powdered form.
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Allspice.

This is a dried spice berry that taste like cinnamon-cloves and nutmeg. It comes from Jamaica.
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Angelica.

An herb with bright green leaves with a sweet, pungent smell. It can be added to almost any food item.
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Basil.

A sweet clovelike tasting herb that is essential for Italian cooking. Fresh leaves are best torn or cut to release flavor.
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Bay Leaf.

An herb that has a strong spicy flavor that is removed before serving. Good for meat or stews. Mostly dried but can also be used fresh.
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Black Pepper.

The standard black pepper that most people use all the time.
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Borage.

A herb that taste faintly of cucumbers that is used n fruit salads or fruit drinks. t also makes a pretty garnish.
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Cardamom.

This is a seed that comes in a number of colors but green is best. It add a little bitter taste to the meal. It comes from India.
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Cayenne.

This comes from a blend of small chilies. This add hot to almost any food and is used most of the time with eggs and cheese. t comes from East Indies and Afrca. You only use a small amount.
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Chervil.

A delcate herb that should NEVER-NEVER be cooked. Only add when served in salads, with fish, chicken or eggs.
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Chili Powder

A commercial mix of other spices. this spice is used in stews-soups that have ebbs and cheese from Mexico.
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Chives.

This herb has a light onion or garlic taste. It is used in soups and sauce with fish.
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Cicely Sweet.

This herb has a delicate anise taste and will reduce the need for sugar when added. It is used in salsas, soups and stews.
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Cilantro.

This herb should be aded at the last minute in Latin and Asian cooking. Used with beans, rice, etc. and other food.
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Cinnamon.

Comes from the bark of a tree. This will come in sticks, powder or ground. Cinnamon is used in almost any cooking and comes from any tropical region.
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Cloves.

This is made from the buds of a group of plants from the West Indies. It adds a swet flavor to almost any food.
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Coriander.

This comes from a seed that adds a burnt orange flavor to food, and can be added to almost any other spice and will help almost any food. It comes from Egypt or China.
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Cumin.

A hot bitter strong heavy taste seed that comes from Pakistan-Iran. It is used in cooking used in Indian - African cooking and goes with fish, poultry etc.
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Dill.

Dill is used in pickles or fresh with eggs, chicken, etc. added just before serving.
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Fennel.

Licorce flavor herb that is used in raw and cooked dishes. Used is Scandinavian breads and cakes. Will help to cut the oiliness from fish.
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File Powder.

Ground from dried sassafras leaves from United States that is used in gumbo that acts as a thickening agent.
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Garlic Salt or Powder.

Garlic Salt can be used as a spices if you want to have a garlic taste in your food. This is made by turning garlic bulbs into a powder. Garlic grows all over the United States.
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Ginger.

This is a plant from tropical Asia that the root, when dried and powdered is used as a spice. It will give a pungent taste to food.
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Hyssop.

This herb will add a pungent mnt taste. You use the flower buds not the leaves in different salads.
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Juniper.

This is a dried whole berry from Southern Europe that is crushed to release flavor. Used for fish, game, poultry and all other types of meat.
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Lavender.

A herb that is used in sachets and potpourris, and fruit drinks. Also good when added to teas.
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Lemon Balm.

This herb has a lemon flavor and is used in soups and salads.
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Lemon Verbena.

Ths has a lemon scent and is added to fruit drinks, teas, or puddngs.
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Lovage.

This herb has a celery taste and is used in salads and soup.
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Mace.

Outer coverng of nutmeg seed. Mlder than nutmeg from Grenada and Indonesia.
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Majoram.

Almost the same herb as oregano and is used with fish, meat, eggs etc. Add at the end of cookng.
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Mint.

Ths herb is used in candy, etc. Also used in Middle Eastern dshes. Oregon is one of the largest growers of mint in the U.S.
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Nutmeg.

A spice seed the size of an olive. It is used in rich-rich foods. From Philippines and West Indies.
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Onion Salt.

Onions can be made into a powder and added to any food as a spice. Onions grows almost any place in the U.S.
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Oregano.

Like Marjoram but is stronger and is best used n pizza in almost all Italian and Greek cooking. Good for fish, meat, and poultry.
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Paprika.

Ground dried red pepper. From Hungary-Mexico-Spain-Moracco. Used in potatoes and eggs and other food items.
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Parsley.

Ths herb is used as a garnish and goes with almost all types of food. Most dnners that have potatoes, soups, salads, etc. wll have a stck of parsley on top.
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Rosemary.

This herb leaves when crushed and dryad goes with game, poultry and meats if grilled. Rosemary can also be added to soups.etc.
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Sage.

Sage has a mentholated flavor and is added to fatty foods. Used in all poultry stuffing.
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Salad Burnet.

This herb has a cucumber taste and used in salad and cheese. It also should NEVER be cooked.
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Saffron.

Saffron wll be the most expensive spice. It iss hand picked and 250,000 are needed to make one pound. It is very fragrant. It comes from Morocco with a little from Turkey. Used in soups.
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Star Anise.

Star Anise comes form magnolia tree and is slightly sweet and has a licorice flavor. The tree is grown n China-Vietnam and is used n jams, soup and stews.
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Table Salt.

Table salt is the standard salt that is used in almost all meals. You do not want to use to more then needed as it can be harnful.
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Tarragon.

This herb has alicorice flavor and is good wth chcken, fish, eggs and in salads.
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Thyme.

This herb comes in a number of varieties that adds lemon, orange and others flavors. It is excellent with fish and poultry.
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Turmerie.

Yellow spice with warm mild aroma and is a member of the ginger group, from India. Used in mustard pickles and relshes.
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Wnter Savory.

This herb has two varieties with the winter one is best. It is used in meat loaf and other meats.
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SAUCE and OTHER LIQUIDS SUPERMMENT

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The following items used in cooking or in eating dfferent foods. They will not be eaten without some other food item. Almost all the items except Bearnaise Sauce will come in ready made jars. Try them.
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Barbecue Sauce.

A sauce that is used n barbecuing meats.
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Bearnaise Sauce.

A sauce that is used in a lot of cooking. Follow the instruction on how to make it on another article in this group.
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Hollandaise Sauce.

Another sauce that is used in a lot of cooking. Also follow the nstruction like above.
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Horseradish.

A sauce that can be both mild or hot that goes with meat, salads and other foods.
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Ketchup.

This is a sauce that is made from tomato and spices that will be food with all meat.
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Mayonnaise (Salad Dressing)

These two are almost the sameand is used in most sandwiches and salads. You can make your own by following instructon in other article.
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Mustard.

This is a yellow item that will go with hot dogs and a lot of other meat items.
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Tartar Sauce.

A mayonnaise based sauce that goes with all types of fish. You can make your own by following instruction on another article.
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Tomato Sauce.

This item will come in different size cans but most of the tme wll come n 6-8 oz. sze. It is used n a lot of dfferent cookng.
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Vanlla and Vanlla extract.

This is a spice that is used in a lot of dfferent cookng.
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Vinegar.

A liquid that is used in a lot of different cooking. Most vinegar comes from apples annd will have different colors, etc.
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Worcestershire Sauce.

A sauce that you can buy that will go with almost any meat.
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This is a small list now. There are a lot of new items that will be added to this list from time to time.
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