Basil – the primary ingredient in pesto, it tastes lovely with mozzarella also, tomatoes, and olive oil insalata capresemixed into pasta at the last moment, and soups or Thai dishes. Bay leaves – are a fixture in European, Mediterranean and American meals. There are several different types of bay leaves bay leaf which have mild to strong flavors.– the fruits have a pungent
Caraway, anise-like flavor. It contains several other vitamins. Celery seeds – used when making pickles, potato salad, BBQ sauce and in spice rubs for meat.
Chives -used on top of baked potatoes, in omelets, pancakes, soups, fish, and sandwiches. It is utilized in Ayurvedic medicine to help with digestion also. Cloves -are used to flavor meats, curries, and marinades. Cumin ground or whole seeds -has a distinctive flavor and aroma and can be used in cheese, bread, stews, soups, chili, pickles, and pastries. Curries are used around the globe and vary based on cultural, familial and religious tradition. I use curry with quinoa, spinach, as well as eggs, stir-fry, in soup and in gluten-free oats sometimes.
Elderflower -used in syrups and beverages. Fenugreek -is included as an ingredient in spice blends and also used as a flavoring agent in imitation maple syrup, foods, beverages, and tobacco.
Galangal -In its raw form, galangals have a more powerful taste than common ginger. It can be used as a spice and also as a medicine. It can be utilized fresh, powdered and dried, or as a oil or juice.
It can help with diarrhea and gas. Juniper berries – can be compared to rosemary for their piney taste. Used in curries, soups, fish cakes, salads, in marinades and rice. Lavender -flowers, and leaves can be utilized fresh or dried. Used in salads, bread, use or cakes as a garnish on top of lactose-free ice cream. It can be used for skin care, sunburn or for aromatherapy. It is a powerful anti-fungal and anti-microbial agent.
Use in fish, chicken and cake recipes. Licorice – made into liqueur, candies, and sweets. Both are a little similar in taste and smell. Nutmeg is sweeter and mace has a more delicate flavor slightly. Mace can be used in potato dishes, meats, stews, sauces, baked goods and more. In some Middle-Eastern cuisines, marjoram is synonymous with oregano. Used dry or green to season soups, stews, dressings, and sauce. This herb contains many notable phytonutrients, minerals, and vitamins.
Some of its compounds are known to have anti-bacterial and anti-inflammatory properties. When fresh it has high levels of Vitamin C, it has high levels of Vitamin A also, an ample amount of Vitamin iron and K. It is very low in calories and contains selenium and omega 3 fatty acids. Nutmeg -used in dessert and savory dishes as well as with spinach and pasta. The nutmeg tree originates in Banda, the largest of the Molucca spice islands of Indonesia.large doses can be fatal
Very. My Italian Father liked to cook family recipes and my Irish Mother also knew how to cook Italian so oregano was found in our sauces, salads, sausage dishes, other meats, and pizza.
Depending on the region and climate where oregano is grown, it can have a robust, full flavor with a slightly peppery and bitter taste or a more delicate aroma and sweeter taste. Paprika -a spice made from ground, dried fruits of Capsicum annuum bell pepper or chili pepper varieties or mixtures so color varies from bright orange-red to deep red. Choose Italian flat leaf parsley for hot dishes. Poppy seeds -seeds are used, whole or ground, as an ingredient in many foods like bread, and cake, sprinkled on top of pasta, sauces and used as a thickener.
Rosemary -has a bitter, astringent taste, is aromatic and used to flavor various foods highly, such as stuffings, sauces, bread, and roast meats.
Used dried and fresh. Rosemary is high in iron, vitamin and calcium B6. Sage -used in butter, olive oil, sausage, and several dishes. This was another herb my family used often also.
Pair sage with eggs, chicken, lamb, pineapple or polenta! The essential oil of sage contains alpha- and beta-thujone, camphor, and cineole, which are antimicrobial and antioxidant agents. The volatile oils in sage kill bacteria, making the herb useful for all types of bacterial infections.
The Japanese use them in sushi, salads and baked snacks. They are also found in Chinese dishes like dim sum and sesame seed balls. Sesame seeds are popular in India also, Korea, Vietnam, and Africa. Spearmint can be used to season lamb in Indian cuisine. It can be used in alcoholic drinks also, candies, and gum.
You can use spearmint tea to help with a stomach ache. Star anise – is the fruit of a little evergreen tree native to southwest China. Star anise can be used in five-spice powder, braising stews and sauces and dipping sauces and tea. Sumac – these plants grow in North Africa and America. As a young child growing up in Long Island, I remember sumac for its bright reddish drupes that would rub off on the skin easily. The sumac fruits are ground into a powder and used in Middle Eastern cuisine to add a lemony taste to meats, kabobs, and salads.
Sumac can be used is Arabian also, Iranian and Jordanian cuisine. Szechuan pepper – can be utilized whole or ground into a powder and mostly used in Szechuan cuisine. It has slight lemony overtones and is not as hot as other peppers. I like to sprinkle thyme in eggs, on top of the chicken, and in chowders or soups. Check out this recipe using thyme. Three majors species of vanilla exist and all derive from Mesoamerica globally, including Mexico.
We use either the whole pod, powder, vanilla or extract sugar vanilla mixed with sugar. Sweet Marjoram. Photo: Larry Hoffman. Click on the links below:.