In the first part of the last CultureFront, I mentioned how spices have turned awful and bland dishes to palatable and delicious ones. For this reason, it was thought to be a gift from God; but remember that the blessing of spice can easily turn into a culinary catastrophe if the spices are not used properly.

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

There were so many spices and herbs that can complement a certain dish but it is always better to know the spice first. Each spice has its own characteristics that suit one’s taste; however, it will be much better to explore its abilities and experiment with it on different dishes. Remember, spices & herbs can enhance but can also ruin dishes.

Horse Radish - sauce 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 to pork or lamb leg before roasting

Lemon Peel – sweet rolls, muffin, breads, cookies; filling and sauce for cakes, meringues, custard, puddings; cream sauces and gravies, barbecue sauce for chicken and lamb; ham glaze

MSG (Monosodium Glutamate) – it enhances the flavor of vegetables, seafood, poultry and meats but not dairy food, fruits and bakery goods

Mace – skin of nutmeg

Whole – cooked apples, apricots and cherries; fruit salad; fruit preserves and jellies; basting or marinade sauce for veal, chicken or fish

Ground – doughnuts, pancake; chocolate sauce and puddings; baked apples or cooked apricots; fruit salad; buttered vegetables; mashed or creamed potatoes; fried or broiled sausage; lamb chops and scalloped fish.

Marjoram – onion, spinach or clam soup; cream or brown sauces; broiled or baked fish; scrambled, omelet or soufflé eggs; pork, veal or beef roasts

Meat Tenderizer – contains papain which is a protein-digesting enzyme; use ½ tsp for a pound of meat but be sure not to add salt

Mei Yen Seasoning – A Chinese word which means "delicate seasoning"

- cream sauce, gravy and barbecue sauce; marinades for pot roasts and stew meat, chicken, fish steaks; chicken or beef consommé; cream, chicken, vegetable or tomato soup

Mint – one should crush the leaves before using

Pepper Mint – cream cheese spread; fruit cocktail, juice or gelatin; sauce for lamb or veal; hot and iced tea; hot chocolate

Spear Mint – fruit gelatin, coleslaw, syrups for fruits, fruit punch, tea, wine and chocolate

Mushrooms – as seasoning (meaning it is powdered) it has the capacity for accentuating desirable flavor and suppressing undesirable flavors without overly masking the identity of the food. It should be used carefully for it tends to be dominant

-stews, meat loafs, fish, pork or chicken croquettes or casseroles; cream, gravies, spaghetti or pizza sauce; mushrooms or vegetable soups; oyster stews

Whole – chilled shrimp and lobster dips; boiled beef; coleslaw, green or potato salad; buttered beets or creamed vegetables

Hot Mustard - sauce for baked ham or pork; stews; pot roasts; coating for fried chicken ; French dressing for potato; tuna, macaroni and seafood salad; mustard sauce

Mild Mustard – coating mixture for fried chicken; steak and beef stew; French dressing; raisin sauce for hams; cream sauce

Whole – eggnog, milk shakes, fruit cake, coffee cake, filling for pies (apple, peach, plum), meringue, pumpkin or potato pie

Ground – milk shakes, eggnog, hot chocolate; doughnut and French toast; cream sauce for chicken; rice puddings, spice cakes, cookies; meat loaf; meat or chicken pie; broiled chicken or fish

Old Hickory Smoked Salt – omelet, fried, scrambled or poached egg; egg, tuna or chicken salad spread; vegetable soup and fish chowder; barbecue spare ribs, roasts, steaks; cream and barbecue sauce.

Onion

Powder – soups, stews, gravies, sauces, meat, chicken

Onion Salt – hamburgers, meat loaf, seafood and chicken salad; potato; cream sauce or gravy

Orange Peel – muffin, coffee cake, short cake, cheese cakes and puddings; marinade for pork, ham, lamb chops, chicken and duck

Oregano - tomato salad, spaghetti, barbecue and hamburgers

Paprika – creamed meat, fish and vegetables; baked potatoes, meat loaf; dips for chicken, fish, pork chops

Parsley – barbecue sauce for broiled fish, roasted poultry, steaks and green salad, potato salad; thousand island dressing; minestrone; beef or chicken broth

Pepper – used in any dish you want to be a little spicy

Cayenne Pepper – dips, sauces for seafood; omelet or scrambled eggs; roasts meat; broiled, baked or fried chicken or fish; stuffed, fried or baked potatoes; barbecue or basting sauce

Poppy Seed - candied or dried fruits; coffee cakes; scrambled eggs; cheese spreads or sauce; fruit or green salad

Rosemary – minestrone; stuffing for fish, poultry; lamb, beef, ham roast

Saffron – bouillabaisse, fish stews and soups; butter and wine sauces for fish; saffron rice; rice and chicken valenciana, veal fricassee or sauté

Sage – cream soup and chowder; stuffing or rubs for roasted meats

Salad Herbs – all salads; meat loaves; roasts or meat stew

Savory – fish consommé; green, potato and vegetable salad; fish sauces; stuffing for pork, turkey and chicken; hamburgers; pork or veal roasts

Sesame Seed – cheese dips and spreads; breads, biscuits, rolls; broiled or baked fish, chicken ; add roasted seed to cooked vegetables, noodles or rice

Spice Parisienne- cheese spreads; sauce for broiled or sautéed fish, chicken or chops; meat balls, soups and grilled

Tarragon – chicken, seafood, green or fruit salad, tuna, salmon, crab or lobster; mushroom, béarnaise, fish, egg and tartar sauce; omelet or scrambled eggs; lamb, chicken and veal

Thyme – tomato salad; clam chowder, vegetable soups; broiled, fried or baked fish; Creole or espagnole sauce; poultry stuffing

Turmeric – scrambled eggs; basting sauce and marinade for broiled chicken, salmon, shrimp and lobster; curried lamb or beef; dressing of seafood salad; cream soups and chowder

Vanilla Beans – for flavoring of ice cream, fruit sauces, cakes, custards and puddings