Herbs & Spice Uses
- AllSpice
- Smoked and pickled foods, pork, game pies, marinades - also cakes, puddings and mulled wine.
- AllSpice - Ground
- Pies, cakes and puddings and mulled wine.
- Aniseed China Star
- In Chinese cookery, marinades and sauces; Malaysian curries. Great with fish, Chinese Five Spice contains it.
- Aniseed - Ground
- Desserts, cakes, breads; Indian marinades.
- Barbecue Seasoning
- An American blend of goodies to make that barbecue even more mouth-watering.
- Basil
- Garnish - add to hot dishes at end of cooking. Wonderful with tomatoes, pasta, soups.
- Bay Leaves
- Half a leaf flavours casseroles, stocks - key ingredient of bouquet garni. Fish stocks, soups.
- bouquet Garni
- Classic French flavouring for stocks, soups and stews. Remove after cooking.
- Cajun
- Zingy flavour from Louisiana. Tangy and tasty when rubbed into fish and steak to be grilled or barbecued.
- Caraway Seeds
- Bridges the gap between sweet and savoury. Breads, cakes, dumplings, soups, coleslaw etc.
- Cardamom Green - Ground
- Essential spice for Indian food; cakes, mulling etc. Main ingredient of garam masala.
- Casserole Herbs
- A scrumptious blend of herbs and juniper berries.
- Cassia
- First cousin to cinnamon but stronger flavour. Stews, casseroles, pastries, cakes, stewed fruit.
- Cayenne
- Affinity with sea food - paella - Mmmm!! Also cheese, eggs, sauces and quiches.
- Celery Seed
- Soups, sauces, and stuffings. Wonderful with tomatoes in pasta sauces; rice dishes - in Bloody Mary mix.
- Chervil
- Good in bland dishes after cooking. e.g. scrambled eggs, into butter for grilled fish, salads etc.
- Cinnamon Sticks
- Mulled wine, cinnamon sugar. Pot pourri decor, stewed fruit.
- Cumin - Ground
- Essential in garam masala and panchphoran. Gives a distinctive warm flavour to a range of savoury dishes from India, Mexico etc.
- Chilli Powder
- Chilli con carne, Latin American. Adds bite to bland diets.
- Cloves
- Soups, bread sauce. To stud honey roast ham; apple pies and crumbles, mulling spices.
- Cumin Seed
- Chilli con carne, Indian and Thai curries and sates, pickles.
- Chillies - Small Birdseye
- A spicy fiery flavouring - use sparingly in sauces, minced meat, poultry dishes, and roast duck.
- Coriander Seed
- Curries, pickling spice, smoked meat, game.
- Curry Powder Madras
- Hot flavoursome curry.
- Chive Flakes
- Vichyssoise, scrambled eggs, salads, cream cheese.
- Coriander Seed - Ground
- Ingredient in garam masala and other spice dishes.
- Dill Seed
- Pickles, sauerkraut, potato salads
- Cinnamon - Ground
- Cakes, puddings, baked apples. Key ingredient in curry.
- Creole
- A right little burner from south-east USA. Clam stews, hot pots.
- Dill Weed
- Garnish, marinades, gravadlax - with potatoes and pickles.
- Fennel Seed
- Sauces, pork, salads.
- Garlic Salt
- Sauces, pork, salads, dressing. Not so good for vampires.
- Italian Seasoning
- Salad dressing, pasta, fish.
- Fenugreek - Ground
- Curries, pulses (with fennel seed); gives a delicious tangy taste. Used in halva, the sesame-based sweetmeats.
- Ginger - Ground
- Sauces, pancakes, pudding spice, melon. Essential in gingerbread men, ginger beer etc.
- Jerk
- Fiery seasoning from the Caribbean. Sensational on fish or on barbecue foods.
- Garam Masala
- Essential spice for kormas, tandooris and samosas. Blends well with yoghurt - garnish for raitas
- Ginger Root
- Puddings, ginger cake, stewed fruit; most Chinese savoury dishes.
- Juniper Berries
- Marinades, stuffings for game, pork, poultry; spiced salt beef, pates and terrines.
- Garlic Granules
- Good for stews, roast meats; salad dressing etc.
- Herbs de Provence
- Classic French collection for fish.
- Mace Blade
- Outer 'skin' of nutmeg - stronger than nutmeg. Soups, chowder, savoury pies.
- Garlic Powder
- Lamb, steak; pungent spices like Aioli; garlic butter - you name it.
- Horseradish
- Condiment for roast beef. With mustard for fish and chicken.
- Marjoram
- Tomatoes, pizzas, Greek salads, pasta sauces - combines well with marrow and potatoes.
- Mint
- Mint sauce, jellies, new potatoes, roast lamb.
- Nutmeg - Ground
- As 'Nutmeg' -also baked custard. Useless with a catapult.
- Pasta & Pizza Herbs
- The authentic Italian blend.
- Mixed Herbs
- Sauces, soups, casseroles and roast meats.
- Oregano
- Pasta and tomato sauces and particularly pizzas.
- Pepper - Black
- Universal condiment; marinades, stock, pepper sauce for duck and steak au poivre, salami and strangely enough - strawberries.
- Mixed Spice
- Christmas puddings and cake, mincemeat and stuffings - also in biscuits, puddings and other cakes.
- Paprika - Spanish
- Goulash, vegetables, Spanish seafood stews.
- Pepper - White
- White sauces and poultry; condiment.
- Mustard Seed - Yellow
- Indian food, pork, pickles, vegetables. Quickly fried they are sweet and nutty.
- Paprika - Noble Sweet
- The finest of the paprikas.
- Peppercorns - Black
- More subtle flavour than white, less hot.
- Nutmeg
- Spinach, English pies (and puddings), stewed fruit. Try adding nutmeg to mashed potato or white cabbage. Goes with most egg and cheese dishes. Good with a catapult.
- Parsley
- Mainly a garnish added after cooking. Parsley sauce, soups, fish pies.
- Peppercorns - Rainbow
- Coloured and flavoursome selection.
- Peppermill Mix
- Attractive and aromatic mixture for grinding.
- Sage
- Pork, duck, stuffings. Best used with discretion.
- Tandoori Mix
- An Indian mixture of spices for marinating.
- Pickling Spice
- Mixture of whole spices used to spice vinegar; for chutneys, pickled fruits and vegetables.
- Sesame Seed
- Mild, nutty aroma when dried; delicious in fried potato dishes. Used in biscuits and halva.
- Tarragon
- Eggs, fish, chicken, veal and omelettes.
- Poppyseed - Blue
- Decoration for breads, rolls, savoury noodles.
- Spaghetti Sauce Mix
- Makes pasta positively a la carte.
- Thyme
- Meat, game, stuffings, tomato sauces for pasta.
- Roast Chicken Spice
- Brilliant - turns you into a world class chef!
- Steak Sauce
- Adds that scrumptious finish touch.
- Turmeric - Ground
- Great with fish and rice e.g. kedgeree; most curry dishes - adds colour; piccalilli.
- Rosemary
- Lamb, stuffings, strong flavoured meats.
- Sumac
- Salad dressings, barbecue spice, kebabs. Middle Eastern origin with sour fruity taste.
- Vanilla Pods
- The Aztecs got there first - wonderful in sugar, custards, creams.
- Saffron Powder
- Saffron Strands - The King of Spices - fish, rice dishes, cakes, 20,000 crocuses produce only 4 oz.
- Sun Dried Tomatoes
- Great in stews, casseroles, hot pots. Great nutty flavour.
