The first thing to consider is how much to use in a certain dish, and usually the answer is a pinch for every serving of four. A pinch is the safest, but more can be added according to taste. With this amount, spices can already reveal their distinct characteristics, but it is always better to crush spices first for a quick release of flavors. Spices are best if added to cooked dishes like soups, sauces and stews during the latter part of cooking; but for uncooked dishes like juices, fruits and salads, spices should be added immediately, long before it is served, so its flavor will be released and mixed thoroughly with the other flavors.

There are so many spices and herbs that can readily complement certain dishes but it is always better to know the spice first. Each spice has its own characteristics that suit your tastes; however, it will be better if you explore its abilities and experiment with it on different dishes. Remember, spices & herbs can enhance or ruin dishes.

All Spice - also known as pimenta and Jamaica pepper

Ground All Spice – best for cakes & cookies, fruits, meats, puddings and pies; brown and red sauces

Whole All Spice – beverages (spiced drinks), meat & fish sauces, tomato soups

Anise Seed – oldest known aromatic seed

– used extensively in confections, sweet pastries and liqueurs flavoring; also used for garnishing breads; for meat & fish sauces; fruit and vegetable salads

Arrowroot – used for a thick but clear sauce; fruit and dessert sauces, pie fillings and meat glazes

Basil – best for tomato-based recipes

Bay Leaves or Laurel - used in vegetable soups, green salads, roasts or stews, custards and creams

Beau Monde Seasoning Salt – basically enhances the flavor of most food except sweets

- Eggs (fried, boiled, omelet, scrambled), dips, roasted meat, seasoning for steaks and baked fish, cream, tomato, barbecue sauce, gravy, green salads, and salad dressings.

Beef Stock Base – commonly used for sauces and gravies but also good as seasoning for vegetables

Bouquet Garni for Lamb – can be used in any lamb dish

Caraway Seed – good for rolls, breads and biscuits but can also be used in cheese dishes, marinades for beef, lamb and pork, coleslaw, and salad dressings

Cardamon

Whole – used to flavor hot fruit punches, mulled wines and marinades

Ground – bread, fruit cakes, butter cookies, pie fillings, frostings, puddings, coffee-flavored desserts, roast pork and ham, beef, chicken, duck and fish

Celery Seed

Whole – sprinkle on herb breads, butter spreads, hamburgers, ground meat, sauces for fish

Ground – dips, salad dressings, sauces for seafood, creamed potato and potato soup

Chervil – good for eggs (soufflé, omelet and scrambled), lamb, veal or pork meat; all fish and shellfish

Chicken Seasoned Stock Base - good flavor enhancer for vegetables, cream sauces and gravies

Chili Con Carne Seasoning – cheese sauce and dips, scrambled eggs, basting for pork chops, spareribs, roast lamb ribs and chicken

Chili Pequins – gives a very hot flavor that is good for meat, sauces, vegetables, stews, Mexican enchiladas and tacos

Cinnamon

Ground - hot chocolates, milk shakes, iced coffee, spiced fruit drinks, rice or tapioca puddings, sprinkle on ice cream, lamb or beef stews, cream or custard pies

Sticks – hot tea, chocolate or coffee, boiled beef, smoked pork shoulder

Cloves

Whole – hot or cold fruit punches and cranberry juice, syrup for fruits, fruit gelatin, spiced jellies and marmalades, marinades and sauces for pork, beef, lamb, game and veal

Ground – dark fruitcakes, oatmeal and honey cookies, spice muffins, barbecue, spaghetti and chili sauces, sauce for lobster

Coriander – coffee cake, apple pie, tapioca or rice pudding, baked eggs or omelet, fruit sauces, curry sauce, oriental or Mexican sauces.

Cumin Seed

Whole – rye bread, toasted crackers, sugar cookies, basting sauces for roasted pork, spare ribs, sausages, tomato sauce, sauces for baked or broiled fish

Ground – eggs (scrambled, omelet, egg salads), lamb kebab, spare ribs, meat loaf, barbecue sauces; macaroni, chicken or potato salad; chicken soup, lobster and shrimp bisque; beef stew

Curry Powder – marinade for lamb, chicken, beef, fish and game; butter spread for crackers, bread, broiled fish, lamb chops

Dill Seed – Cream cheese dips, butter spread for broiled fish, steak and lamb chops; boiled beef or lamb, lamb stew; cooked green beans, squash, turnips and cabbage

Fennel Seed – tomato or spaghetti sauce; macaroni, crab and potato salad; pork marinades.

Fines Herbs – omelets and scrambled eggs; cheese sauce and soufflés, broiled liver, roast pork, stews, hamburgers, meat loaf, fish stuffing; sauce fro steaks, roasts; asparagus, vegetable and cream soups

Garlic Salt – cheese dips and spreads; hamburgers, meat loafs, steaks, chicken and fish; vegetable, green, potato, macaroni, chicken and seafood salad; used to season raw or cooked buttered vegetable

Powder – use the same as regular garlic (1/8 tsp. is equivalent to 1 average sized clove)

Seasoning Powder – dips; sprinkle on roast, fried chicken or fish and barbecues; mayonnaise, cream, tomato and herb sauces

Chips – green salads and roasts

Ginger

Ground – ginger bread, cookies, bread or rice puddings; steaks; sauces for ham, pork or veal; basting sauce for fish

Whole – preservatives, marinades for chicken or beef teriyaki

Horse Radish - sauces for oysters or seafood, dips and spread, salad dressing (vegetable and seafood); sauce for pork, beef and lamb barbecues

Juniper Berries – marinade or sauce for poultry; lamb stew; rub on pork or lamb leg before roasting

(to be continued)