Commonly Used Spices

Garlic – minced, powder or salt

     Use it in tomato-based dishes, dressings, sausage and spice blends, or sprinkle it on buttered bread       before broiling

Onion – raw, powder, salt or dehydrated 

     Use in casseroles, soups, sauces, vegetable dishes, relishes, bread and stuffing.

Paprika – sweet and spice relative of the chili pepper.

     Use to add warm, natural color and mildly spicy flavor to soups, grains, and a variety of hors d’ouvres.  A shake or two livens up cheeses and garlic bread.  Try it on spreads, salads, egg dishes, marinades and smoked foods.

Parsley – fresh leafy or dried

     Brightens up soups, dressings, salads, casseroles and stuffing – any dish that might gain from fresh green color and clean, vegetable taste.  It is great with fish, egg and grain dishes.

Basil

     Warm, sweet, mild mint/peppery flavor is delicious with vegetables, especially tomatoes.  Add to soups, stews, sauces and dressings.

Oregano

     Very strong on its own but goes well in tomato sauce and on baked chicken and fish.  Since it is earthy and pungent, it teams well with basil.  Use them together in vegetable, cheese, pasta and tomato dishes, and pizza.

Sage

    For use with fatty foods.  Aids in digestion of grease.

Thyme

     Mediterranean herb great for everyday cooking.  Works well with heavier dishes such as soups, stews, clam chowder, stuffing, gumbos, heartier sauces, roast chicken or port, many vegetable dishes and fish.

Rosemary

    Mediterranean herb used primarily for lamb and chicken but also blends well in tomato sauces, soups, stews and foccacia bread.

Celery – fresh, seed or salt

     Adds an interesting texture and taste to side salads, dressings, breads and casseroles.  Fantastic in potato salad.  Try this distinct, pungent taste in egg salad and stir fries as well.

Black Pepper – ground or peppercorn

         Spicy, hot and aromatic.   Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.

Cinnamon  - powder or stick

      Most popular and most often used spice!  May be used in sweet as well as savory dishes.  It is a key baking ingredient , but vegetables – especially carrots, spinach and onions – are enhanced by cinnamon’s pungent sweetness.