cred: Sudhamshu
DRIED HERBS AND SPICES
• Achiote Paste and Powder - Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, chochinita pibil, and tamales.
• Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
• Annatto Seeds - A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.
• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.
• Cardamom - This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.
• Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
• Cinnamon - (also: Vietnamese Cassia Cinnamon) Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.
• Cloves - Sweet and warming spice. Used most often in baking, but also good with braised meat.
• Coriander - Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
• Cumin - Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
• Fennel Seed - Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!
• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
• Garlic Powder - Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
• Grains of Paradise - These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.
• Loomi - Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.
• Mace - From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.
• Mahlab - Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It's used in a lot of sweet breads throughout the Middle East.
• Nutmeg - Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
• Nutritional Yeast - Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.
• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.
• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
• Saffron - Subtle floral flavor. Used mostly as a coloring agent.
• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red color.
• Star Anise - Whole star anise can be used to add a sweet licorice-y flavor sauces and soups.
• Sumac - Zingy and lemony, sumac is a Middle Eastern spice that's great in marinades and spice rubs.
• Turmeric - Used more for its yellow color than its flavor. Can be used in place of saffron.
• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
• Vietnamese Cassia Cinnamon - (also: Cinnamon) Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.
FRESH HERBS
• Basil - (also: Thai Basil) Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.
• Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish.
• Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.
• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
• Lemon Thyme - (also: Thyme) Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.
• Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
• Mint - Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes - and of course, with chocolate!
• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Summer Savory - Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.
• Shiso - A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.
• Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.
• Thai Basil - (also: Basil) A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.
• Thyme - (also: Lemon Thyme) Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
SPICE BLENDS, RUBS, AND MIXES
• Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)
• Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)
• Chili Powder - Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US)
• Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)
• Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)
• Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)
• Garam Masala - Typcially includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)
• Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.
• Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.
• Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.
• Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)
• Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)
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