Pungent, somewhat hot
Dried, freshly ground
As condiment, in nearly any dish anyone wish to create mildly hot
Herb or perhaps Spice
Source
Flavor
Best Used
Cooking Use
BORAGE
Leaves along with flowers of the borage plant Borago officinalis
Mild
Fresh
Flowers as garnish or maybe in salads; leaves in salads or in herbal tea mixtures. Remove leaf prior to serving
BLACK PEPPER
Berries with the pepper tree Piper nigrum. either may be candied.
CAPERS
Unopened flower buds in the caperbush Capparis spinosa
Pungent
Pickled inside brine
In sauces, as getting a garnish, so that will as the flavoring when pickling various other foods
CARAWAY
Seeds of the caraway plant Carum carvi
Sweet, nutty
Whole
Hungarian goul ash, cookies as well as cakes, apple sauce, herbal vinegars
CARDAMOM
Seeds from your cardamom tree Elettaria cardamomum, the person in the ginger family
Sweetly spicy
Whole or ground
Stews, curries. Warning: such as most hot peppers, the seeds tend to be very hot, so wash both hands thoroughly following handling.
CELERY SEED
Seeds with the celery plant Apium graveolens
Strong, pungent celery flavor
Dried complete seed
As a new alternative to celery stalks inside cooking; as a flavoring in tomato juice, sauces and also soups
CHERVIL
Leaves along with stems with the chervil plant Anthriscus cerefolium
Light, much like parsley
Fresh or even frozen
Flavoring in soups, casseroles, salads, and in omelettes.
Herb or even Spice
Source
Flavor
Best Used
Cooking Use
CHILE POWDER
Dried, ground chili peppers Capiscum annum
Spicy, hot ( heat depends upon variety involving chili pepper used)
Ground
In chili or other spicy dishes
CHIVES
Leaves of the chive plant, a new member of the actual Allium family
Sharp, onion or garlic flavor
Fresh; frozen if clean not necessarily available
Garnish, blended using soft cheeses, included with salads
CILANTRO
Leaves of the coriander plant Coriandrum sativum
Spicy, sweet or perhaps hot
Fresh
In middle Eastern, southeast Asian, Chines, Latin American along with Spanish cuisines; common ingredient in Mexican salsas.
CINNAMON
Dried bark with the cinnamon tree Cinnamomum zeylanicum
Pungently sweet
As dried sticks or ground powder
In sweet dishes or in curries along with stews
CLOVES
Dri ed flower bud of the clove tree Syzygium aromaticum
Sweet as well as bittersweet
Dried and ground
Add to sweet dishes or perhaps as a contrast throughout stews as well as curries.
CORIANDER
Seeds in the coriander plant Coriandrum sativum
Spicy, sweet as well as hot
Ground or perhaps whole
In cakes, cookies, breads, as getting a pickling spice or perhaps in curry mixtures
Herb as well as Spice
Source
Flavor
Best Used
Cooking Use
CUMIN
Seed with the cumin plant Cuminum cyminum
Peppery
Whole or perhaps ground
Soups, stews, sauces.
Click around the title for any picture.
Herb or even Spice
Source
Flavor
Best Used
Cooking Use
ALLSPICE
Berries of the allspice tree Pimenta dioica
Just Like a new mix associated wi th nutmeg, cloves as well as cinnamon
Freshly ground
Virtually anything, via salads to be able to desserts
ANISE
Seeds of the anise plant Pimpinella anisum
Sweet, similar to licorice
Dried seeds
As flavoring in cookies, candies as well as pastries; additionally inside poultry dishes
BASIL
Leaves and stems with the basil plant Ocimum basilicum vars
Pungent, somewhat sweet
Fresh
Tomato dishes, with eggplant, for pesto, within Thai and Vietnamese foods, addition to become able to salads and lots of cooked vegetables
BAY
Leaves in the sweet bay tree Laurus nobilis
Mild
Dried
In soups, stews and tomato sauces, and in shellfish boils. Use sparingly.
CURRY POWDER
Combination of various ground spices
Hot
Sparingly -- taste the particular dish by which you're utilizing to gauge heat level
Curries
. Use sparingly, as it has a stron g taste.
CAYENNE PEPPER
Ground dried fruit or perhaps seeds of the cayenne pepper plant Capiscum annum
Fiery hot
Dried as well as ground or clean and also finely chopped
Use sparingly -- it's very hot -- throughout anything you need for you to taste hot
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