Spices 101

It's good to get to know your spices; they can make or break a dish. Maybe your family will find a new favorite dish when experimenting with all of the different flavor possibilities. Spices can add an individual taste to your dishes leaving people wondering what that special ingredient was. When you find your niche and preferred use of spices, be prepared for plenty of compliments and even people asking you for your recipes.

Some spices are very pungent and can go a long way, some are best left up to the discretion of the cook. Be careful, in any instance, not to overload a dish with spices; often times this will leave a dish inedible, and in these hard economical times, wasting food is definitely not a good thing to do. Below is a helpful guide to some of the most commonly used spices in the kitchen so that you can get to know them before you use them.

Basil is a spice with an aromatic odor and a warm sweet flavor. It can be used whole or ground. Commonly used in beef stew, steak, veal, lamb, venison, chicken, duck, fish, seafood cocktails, tomatoes, potatoes, peas, squash, herb butter, Spanish rice, spaghetti dishes, bean soup, mock turtle soup, potato Soup and tossed salads.

Bay Leaves are normally available as a whole leaf. They have a pungent flavor. Commonly used in: meats especially beef or pork roasts, stews, poached fish, pickled beets, relishes, egg dishes such as egg salad, cheese dishes, vegetable and fish soups, tomato sauces and gravies, marinades. Should be removed after cooking. Do not eat.

Caraway is tangy and slightly sweet. Commonly used in: biscuits, corn bread, muffins and rolls. Caraway can be added to honey and poured over waffles or cottage cheese.

Chives are a green onion with a mild onion flavor. Chives are commonly used in fish dishes, potato dishes, vegetable garnish. Sprinkle on top of dishes with cheeses for Various soups and salads.

Curry is a blend of spices in proper proportion. Commonly used in: curries of meat, veal, mildly hot casseroles, chicken, fish, shrimp, chicken salad, various vegetables, pickled carrots, green bean sticks, fresh cheese, cheese combo dishes, or as an oriental touch to rice, gravies, as a flavor teaser in soups, or in chili sauce, shrimp sauce, or even in white bread dough.

Dill Weed has an aromatic and pungent odor with slight caraway flavor. Commonly used in veal or pork spareribs, lamb stew, fish dishes, chicken salad, potatoes: baked or boiled, or on tomatoes, beans, pickles, eggs Benedict, egg and cheese dishes, buttered noodles, fish and vegetable salads, butter sauce, cream sauce. Or can be used as a garnish.

Ginger is an aromatic and pungent root with a warm flavor. It is sold fresh, dried or ground. Commonly used in pot roast, pork, veal, beef casseroles, pickles, preserves, chutney, vegetable combos, soups, chicken broth, gravy, fruit salad, whipped cream, cakes, soft cookies and crisp snaps, pie crusts and fillings.

Marjoram has a distinctive aromatic odor and a potent flavor. This is a spice that should be used sparingly or with discretion. Add a little at a time and taste, then repeat if necessary only a little bit at a time. Marjoram is a good choice for stuffing for all meats ( beef, veal, pork roasts, lamb, sausage, chicken and fish dishes), ragouts, stews, Stuffed fish, Fish chowder, scalloped potatoes and tomatoes, Also good mixed in a salad dressing or dressing for broccoli, or on cabbage or spinach or any green vegetables. Also good in moderation with egg dishes like egg salad, cheese dishes, spaghetti sauce, soups or salads.

Dried Mustard is a mixture of ground seeds of several mustard varieties. Most commonly used in meat dishes such as roasts, pork chops, or with some vegetable dishes.

Oregano is an considered an Italian spice and has a strong aromatic odor and can be bitter to the taste. Can be purchased whole or ground. Commonly used in pork, veal and lamb dishes, meat loaf, stews, chili, roast duck, fish chowder, hash brown potatoes, dried beans, and lentils. Can also be sprinkled on top of dishes with cheeses, or on spaghetti with meat sauce, pizza, vegetable and also fish dishes.

Paprika is commonly used in stuffed celery, deviled eggs, and is popular in other egg dishes as well. Also good for flavoring breads and potato dishes.

Sage has a pleasant aromatic odor and it has a warm yet bitter taste. Can be used fresh or dried. Commonly used in stuffing for meat dishes, veal and pork dishes including pork roast and sausage, and can also be added to hamburgers, poultry, vegetable loaves, beans, tomatoes, fresh cheese including cheese combo dishes, dips or spreads, as well as salads.

Tarragon has distinct and aromatic leaves with a hot pungent flavor. It is commonly used in beef and veal dishes, fish and chicken dishes - especially chicken cacciatore. Also a good spice for lobster, potatoes, tomatoes, beets, spinach, pickles, eggs Benedict, egg and cheese dishes, tartar sauce, and other fish sauces, sweet-and-sour sauce and green salads.Thyme is commonly used in vegetable soups, clam chowder, breads and biscuits, cheeses and cheese sauces and egg dishes.