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Herb and Spice Guide-heat things up
Kick it up a notch! Get familiar with herbs and spices so you feel comfortable adding extra flavor to your recipes.
A small, pea-sized fruit that grows in Mexico and South America. Its delicate flavor resembles a blend of cinnamon, cloves and nutmeg.
Uses: (Whole) pickles, meats, fish, gravies; (Ground) puddings, relishes, fruit preserves, baking
Grows in the United States and the North Mediterranean area, this is an aromatic herb.
Uses: Tomato dishes, lamb and poultry.
Dried leaves of an evergreen that grows in the Mediterranean countries. Has a sweet, floral scent.
Uses: pickling, stews, sauces, and soups.
Ground blend of ginger, turmeric, and 16-20 other spices.
Uses: Indian curry, lamb, chicken rice, eggs and vegetables.
Herb of the mint family grown in Chile and France. Has a minty-sweet flavor.
Uses: soups, stews, fish and sauces.
A plant from the mint family, the dried leaves are used for seasoning.
Uses: tomato dishes, pizza, chili and Italian dishes.
A mild, sweet pepper grown in Spain, Europe and the United States. It is slightly aromatic and a brilliant red color.
Uses: colorful garnish for lighter foods (sprinkle on mashed potatoes before serving), seasoning for chicken, goulash and dressings.
An herb, shaped like a curved pine needle. Grown in France, Spain and Portugal.
Uses: lamb dishes, soups, stews and beef recipes.
The leaf of a plant grown in Greece, Yugoslavia and Albania. The flavor is slightly minty.
Uses: meat and poultry, stuffing, sausages, meat loaf, stews and hamburgers.
The leaves and stems of a shrub grown in France and Spain. Has a strong distinctive flavor.
Uses: poultry and fish dishes.
Check the spices in your pantry- open each bottle or can. Take a whiff.
Do they still have their distinct aroma? Do you remember when you bought them?
If you cannot even remember when you purchased them, OR, if they no longer have their characteristic aroma it is probably time to replace them.
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