8-25-2020 10:06pm

A beginner's guide to herbs, spices and flavorings

Aimee Plesa Contributor

Whoever said "Variety is the spice of life", must have been a cook. With so many flavorings close at hand, it can be difficult to choose which is the right one for a particular recipe. Here is a guide to the most commonly used seasonings, spices and flavorings.

Allspice pungent and fragrant with a warm, sweet flavor. Taste reminds many people of a mix of cinnamon, cloves and nutmeg. Use in both sweet and savory recipes. Can be used as a substitute for cloves.

Anise smells and tastes like black licorice. Popular in baked goods and candy recipes.

Barbecue Seasoning zesty blend of spices that bring a smoky flavor to foods.

Basil imparts a sweet, herby taste. Widely used in Italian dishes and commonly paired with tomatoes.

Bay Leaf pungent with a somewhat sharp, bitter taste. Used mainly in soups, stews and vegetable dishes.

Cajun Seasoning traditionally contains white, black and red peppers along with onion, salt and garlic. Popular in grilled meat dishes.

Caraway used in a lot of German cuisine such as rye bread, sauerkraut, sausage and cabbage based recipes. Has a very distinct sweet and tangy flavor.

Cardamom bears a strong sweet, pungent taste. Used in breads, to flavor coffee and in curry powders.

Cayenne Pepper nearly odorless but has a very hot flavor. Used in Mexican and Italian dishes.

Celery Seed warm, slightly bitter taste. Used when a celery flavor is desired without the "crunch".

Chervil flavor similar to parsley. Use with other herbs to enhance their flavors.

Chili Powder hot, peppery flavor and smell. Used in soups, stews and marinades.

Chives mild oniony flavor. Very popular in egg and potato recipes.

Cilantro flavor is a mix of parsley and citrus. Should be crushed before it is used. Popular in Asian and Mexican cuisine.

Cinnamon spicy-sweet flavor. Mainly used in breads, desserts and beverages.

Cloves strong pungent flavor that is sweet. Used in baked goods, desserts, beverages.

Coriander mild flavor similar to sage and lemon blended. Used in gin, sausage and curry.

Cumin pungent, spicy, slightly bitter. Used extensively in Indian and Mexican recipes.

Curry Powder fragrant blend of up to 20 spices. Flavor varies from mild to hot. Very popular in Indian and Asian dishes.

Dill Weed used in pickling recipes and popular in German, Russian and Scandinavian dishes. Has a clean pungent flavor similar to caraway.

Fennel mild licorice-like flavor. Used in sausage making, poultry dishes and baked goods.

Five Spice Powder usually includes cinnamon, anise, fennel, black pepper and cloves. Popular in Chinese foods

Garlic distinct pungent flavor. Very popular in Asian and Italian cooking.

Ginger sweet-hot flavor with a tangy aroma. Both flavor and scent are distinct. Used in baking, beverages and Asian dishes.

Herbes de Provence hails from the south of France. Usually contains basil, fennel, lavender, marjoram, rosemary, sage and thyme. Popular in stuffings, cream sauces and soups.

Horseradish hot and pungent. Very distinct. Popular on roast beef and in condiments.

Italian Seasoning combination of basil, oregano, rosemary and thyme.

Lemon Extract provides a bright, bold citrus flavor. Popular in baking and candy making recipes.

Lemon Pepper blend of salt, black pepper and dried lemon peel. Popular in vegetable and chicken dishes.

Marjoram similar to oregano but sweeter and milder. Very popular in vegetable recipes and Mediterranean cuisine.

Mint strong sweet taste with a smooth, cool aftertaste. Popular in drinks, marinades and with lamb.

Mustard Seed hot spicy flavor. Enhances the flavor of meats. May be used in pickling recipes.

Nutmeg slightly sweet and spicy. Used extensively in baked goods, desserts and white sauces.

Onion pungent with a sharp bite. When cooked, the bite is replaced with a rich sweetness. Onions can be used in almost all recipes with the exception of sweets.

Orange Extract provide a fresh, sweet burst to baked goods and desserts. Also popular in sauces and marinades.

Oregano robust flavor. Very popular in pizza and pasta recipes.

Paprika pungent, it can be either sweet or hot. Popular in vegetable, egg and chicken dishes.

Parsley mild and fresh tasting. Used in recipes and on the side as a garnish. Popular in soups, meats and vegetable recipes.

Pepper pungent and warm. White pepper is milder in flavor than black. Also available in pink and green varieties. Used in savory recipes.

Poppy Seeds slightly nutty aroma and taste. Very popular in European and Mediterranean baked goods.

Rosemary a bold, pine-like flavor. Enjoyed in fish and pork recipes and in herb breads.

Saffron spicy, pungent, bitter flavor. Used widely in Indian cuisine. A little goes a long way.

Sage subtly musty-minty flavor. Used to season poultry, pork and stuffings.

Sesame Seed mild, nut-like flavor. Popular in cookie doughs, yeast breads and pie crusts.

Tarragon aromatic, licorice-like flavor. Very popular in French recipes. Excellent with poultry, fish and grilled meats.

Thyme slightly minty, slightly lemony. Works well with chicken, vegetables and sauces.

Turmeric necessary ingredient of curry powder. Posses a pungent, bitter flavor.

Vanilla sweet, woody, perfumey scent and flavor. Very popular in baking and dessert making.

DRIED VS FRESH

Dried herbs are easier to find at the grocery, but they don’t have the same purity of flavor as their fresh counterparts. Many of us have grown up using dried herbs in our recipes and that’s fine. If you have fresh herbs at your disposal, by all means, use and enjoy them! Be sure to use three times the amount of fresh herbs if substituting fresh for dried. For example, if the recipe you are making calls for 1 teaspoon dried rosemary, use three teaspoons of fresh. If you would like to start an herb garden, there’s no better time than now.