Spices and Seasonings To Use:

Adding spices and seasonings to our daily cooking is very common, but we still need to know what are the right and essential spice flavoring we can use and how they varies, although majority of them can be use and mix in the same dishes. My own way of using them is by experiment, I don't always go by the book, which I think is the effective way and keep us healthier in our daily food we are eating.

Here are some tips where you can use and what you can use:

For Beef, Pork, Lamb, Veal and Chicken dishes:

Anise, Fresh Basil or dried, Cardamom pods or powder, Celery flakes, salt or seeds, Chervil, Fresh or Chili powder, Cinnamon stick or ground, Whole or ground cloves, Fresh or Seed Coriander, Curry powder, Fresh Dill weed or seed, Fennel seed, Fresh Garlic cloves, powder or salt, Fresh and powdered Ginger, Mace, Fresh or dried Marjoram, Fresh or dried Mint, Fresh or dried Oregano, Paprika, Fresh or dried Parsley, Pepper ground or whole, Fresh or dried Rosemary, Saffron, Sesame seed, Fresh or dried Tarragon Ground Turmeric and Fresh or dried Thyme.

For Pot Roasts, Stews, Casseroles and Soups:

Allspice, Basil, Bay leaves, Caraway seed, Chili powder, Celery fresh or seed, Cinnamon, Coriander, Cumin seed, Dill, Fennel seed or leaves, Fresh Garlic, Marjoram, Oregano, Parsley, Rosemary, Fresh or dried Sage, Savory and Tarragon

For Ham, Meat loaves, Meat Balls and Corned Beef:

     Allspice, Bay leaves, Caraway seed and Ground Nutmeg.

For Sauces, Dip Sauces, Eggs, Spread, Salads, Salad Dressings, French Dressings and Pickles:

Basil, Caraway seed, Cardamom pods or powder, Celery flakes, salt or seed, Chervil, Chives, Cumin powder, Curry powder,  Dill seed or weed, Fennel seed, Fresh Garlic, flakes or powder, Marjoram, Fresh or dried Mint, Mustard dried or seed, Fresh or dried Oregano, Paprika, Whole or ground Pepper, Fresh Red Pepper, flakes or dried, Fresh or dried Rosemary, Dried Savory, Fresh or dried Tarragon, Fresh or Thyme and Ground Turmeric.

For Vegetables, Carrots, Beets and Potatoes:

     Anise, Chervil, Chives, Cloves, Curry Powder, Garlic, Parsley, Sage and Thyme.


Baked foods, Bread, Cookies, Cakes, Pastries and Fondue:

   Allspice, Celery flakes or salt, Dill seed, Mace, Nutmeg, Parsley, Poppy seed, Saffron, Sage, Savory, Sesame seed and         Thyme.

For Oriental Dishes:

     Annatto seed or powder, Fresh Chilies, Chili powder, Chinese Parsley, Five Spiced powder,  Garlic, Ginger, and Red         pepper.

For Mexican Dishes:

     Cilantro, Fresh Chilies, Cumin, Chili powder, and red pepper.

For Indian Dishes:

     Cardamom pods, Cinnamon, Cloves, Coriander, Cumin, Curry powder, Root Ginger and Turmeric. 

For Cajun dishes:

     Fresh Chilies and chili powder.

For Marinades:

     Basil leaves, Bay leaves, Chili powder, Curry powder, Garlic, Parsley and Oregano.

For Rice, Fish and Seafood:

     Curry powder, Mace, Mint, Marjoram and Saffron.

For Relishes:

     Celery and Turmeric.

For Stuffing:

     Caraway seed, Celery flakes or salt, Parsley flakes and Sage.

For Gravies:

      Bay leaves and sage.

For Cheese Dishes:

      Tarragon and Oregano.

For Fruit Salad: 

       Cardamom  and Mint.

For Pasta Dishes:

      Basil leaves, Oregano and Marjoram.


For Sauerkraut, Eggnog and Quiches:

      Ground Nutmeg

For Desserts and Beverages:

      Fresh Mint leaves


Useful Information:

Make sure to crush dried herbs before using, to get the full flavor.
Start to use 1/4 teaspoon of most dried spices and herbs in every 4 servings.
If altering fresh herbs to dried, use three times more of the fresh herbs.






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Last modified: May 26, 2003