More will be added as time allows…
| Name | Description | Form | Uses | Substitute |
|---|---|---|---|---|
| Allspice | Spice: reddish brown berry; pungent blend of cinnamon, nutmeg, cloves | whole seeds ground | Desserts, relishes, preserves, tomatoes, sweet yellow vegetables, soups, meats and baked goods. | cinnamon cloves nutmeg |
| Anise | Aromatic Seed: small, grayish brown, oval shaped, licorice flavor | whole seeds ground | Cookies, cakes, fruit dishes, coleslaw, cottage cheese, salad dressings, spicy meat mixtures, rye bread and apple pie. Gives licorice flavor and aroma to foods. | fennel |
| Basil (sweet) | Herb: bright green leaves when fresh; brownish olive when dried; sweetly pungent | fresh dried crushed leaves | Brings out the best in soups, marinades, salad dressings and cheese dishes. Its special affinity for tomatoes makes it indispensable in pizza, pasta sauces and other Italian dishes. Also used to flavor herb butters. | marjoram oregano |
| Bay Leaf (laurel) | Herb: long, green leaves; woody, menthol flavor (bitter if used too freely) | dried whole leaves | Tomato sauces, soups, stews and gravies. Remove leaves before serving. | mint |
| Capers | Spice: small, olive greenish pods; sharp, pungent briny flavor | packed in salt or vinegar | Beef gravies, canapés, fish, salads, sauces, tomato and eggplant dishes, and fatty/oily fish (ex: salmon). | pickled green peppers |
| Caraway | Aromatic seed: small, brown, crescent-shaped seed, slight licorice taste | whole, dried seed | Common German. Baked goods, pickles, cheeses, coleslaw, potatoes, cabbage, carrots, green beans, sausage and cucumber salads. | anise |
| Cardamom | Spice: small, dark-colored pods; gingery-lemon, aromatic flavor | whole seeds ground | Sweet and aromatic, cardamom is used to flavor cakes, cookies, pastries, breads, curries, custards and punches. | coriander ginger |
| Cayenne (capsicum) | Spice: plump, sweet, scarlet fruit of tropical capsicum plant; very piquant | ground | Common in Tex-Mex dishes and sauces, meats, eggs, stews and curries. (On a heat scale of 1 to 10 for chili peppers, cayenne rates an 8). | chili pepper paprika |
| Celery Seed | Aromatic seed: small, light brown seeds; celery taste. Fresh root is Celeriac. | whole seeds ground | A low-sodium flavor enhancer. Used in potato salad, coleslaw, egg and tuna salads, lentils and breads. Works wonders in gravies. | tarragon |
| Chervil | Herb: delicate, feathery leaves; light licorice, parsley taste | dried whole or ground leaves | Light flavor is good in sauces, cream soups, dressings and egg salads. Add chervil after cooking is completed; its delicate flavor is destroyed by cooking. | tarragon |
| Chive | Herb: long, green tubular leaves; delicate onion flavor | fresh minced dried frozen | Plays well with eggs, cream sauces, fish, chicken, beef, lamb and vegetable dishes. Also “fresh cheeses” Ex: cottage cheese, goat cheese, or dips made with cream cheese, sour cream or yogurt. | scallions |
| Cilantro | Herb: short stemmed with thin, round, slightly fringed leaves; pungent and peppery smell and taste | fresh | Popular in Mexican cuisine. Imparts a mild, flavor. AKA: parsley in Chinese cuisine, also referred to as Coriander Leaf (anywhere outside N. America). | Italian parsley |
| Cinnamon | Spice: reddish brown, rolled up quill-like sticks; sweet, mildly hot | sticks ground | Baking. Often used in combination with cloves, nutmeg and allspice for breads, cakes, cookies and other desserts. Excellent with apples, it is essential with apple crisps and pies. | ginger |
| Clove | Spice: dried, unopened buds of a tropical evergreen; strong, sweet and pungent | whole dry buds ground | Gingerbread, cookies and other baked goods. Also in curries, chili and tomato sauces, beets, squash, stewed fruits, applesauce and sweet spiced syrups. | cinnamon ginger |
| Coriander | Aromatic seed: dried, ripe berries of cilantro plant; almost round with straight and wavy ridges; bright flavor of citrus and sage | whole seeds ground | Baked goods, dairy desserts, puddings, meats, curries, relishes, beverages and candies. The whole seeds are used in sweet pickles, punch and to flavor coffee. | cardamom ginger |
| Cumin | Aromatic seed: long thin seed, yellow brown in color, dry earthy taste | whole seeds ground | Smokey, earthy. Used in chili powders, curries, stews, meats, tofu and vegetable dishes. | turmeric |
| Dill | Herb: small tan seeds or feathery light leaves (weed), tangy taste resembling caraway | whole seeds ground dried leaves | Used with avocado. Potato and carrot salads, sauerkraut, breads, soups, salad dressings, and egg, potato, cabbage and meat dishes. Tofu and tempeh dishes, rice dishes, fish and cottage cheese based dishes.. | caraway |
| Fennel | Herb: narrow-shaped, chartreuse seeds or fresh, short, celery-like bulb and stalks; licorice flavor | whole seeds ground fresh stalks | Light licorice in flavor. Common in Italian cuisine. Essential for pizza and spaghetti sauce, and Italian sausage. Good with fish and seafood sauces. It is also used in soups, stews and sweet potatoes. | anise |
| Epazote | Herb: bright green spear leaves when fresh. dark green when dried | leaves stalks | Deep, earthy, aromatic flavor One of the most used herbs in Mexican cuisine. Used in tamales, salsas, black beans, enchiladas, and mole. | Mexican Oregano |
| Fenugreek | Aromatic seed: smooth, red brown, unevenly shaped seeds, flavor reminiscent of burnt sugar and maple | whole seeds ground | Good added to curries, spice mixtures, chutney, puddings, candies and baked goods. Also used for flavoring imitation maple syrup. | anise caraway fennel |
| Ginger | Spice: gnarl shaped, light brown root; sweet, piquant, peppery | whole roots cracked roots ground crystallized | Traditionally used in gingerbread and ginger snaps. Mix with soy sauce and scallions or crushed garlic for an excellent dipping sauce for egg rolls or vegetables. | cardamom coriander |
| Guajillo Chile | Spice: dark red, dried shriveled. Mild warmth | whole chili, seeds | Dried form of mirasol chili, the second-most commonly used dried chili in Mexican cuisine after poblanos (ancho). | Dried Ancho |
| Juniper Berry | Spice: small round black dried pods with round seeds. Intensely spicy with a slight touch of pine | berry, seeds | Common Bavarian. Used with game meat, to reduce the gaminess and add a tartness. Used in marinades and sauces or as dry rub.Crushing releases oils and enhance flavor. | |
| Mace | Spice: lacy, fibrous covering around the nutmeg shell; flavor of nutmeg but milder | dried blades ground | Used for pickling, for flavoring baked goods and in stews. | nutmeg |
| Marjoram | Herb: gray green leaves; musky, slight oregano bouquet | dried whole leaves ground | A member of the mint family that enhances vegetables, meats, soups, sauces, salads and some cheeses. Referred to as a “more refined Oregano” | basil oregano thyme |
| Mint | Herb: dark emerald leaves, cool, menthol flavor | whole crushed and ground leaves fresh oil extract | Bean and fish soups, candies, chilled fruits, cold beverages, desserts, hot teas, jellies, lamb, peas. | bay leaf |
| Mustard | Spice: tiny, white, yellow, or brown seeds; spicy, mellow, nutty | whole seeds ground | Common emulsifier for vinaigrettes. Also used as a pickling spice. In addition: sauces, dips, eggs, cheese dishes, tofu and salad dressings. Yellow mustard is milder than brown. | prepared mustard |
| Nutmeg | Spice: very hard, brown, ovular seed pods; spicy, mellow, nutty | whole seeds ground | Popular for flavoring cookies, pies, and other baked goods, especially in combination with other sweet spices like cinnamon, cloves and allspice. Plays well with “fresh” cheese dishes. | mace |
| Oregano | Herb: grayish green leaves; strong, aromatic, slightly menthol | dried whole leaves ground | Indispensable in Italian cooking. It has a special affinity for basil, and the two often appear together in vegetable, cheese, tomato and pasta dishes. Good in soups and stews. | basil marjoram thyme |
| Paprika (mild capsicum) | Spice: scarlet pods, mild, slightly piquant | ground | Store carefully, away from heat or light, to preserve its color and freshness. Smoked or Sweet: common in Spanish Cuisine. Hungarian: goulash. Eggs, sauces, cheese, tomato and pasta. | cayenne pepper |
| Parsley | Herb: curly small or flat green leaves; herbal, sweet flavor | flakes dried leaves fresh | Popular as a garnish, it is also used to flavor soups, vegetables, sauces, dressings and potato dishes. | basil |
| Pasilla Chili | Spice: Dried form of the chilaca. Dark, wrinkled skin. Mild to hot, rich-flavored chile. | whole chili, seeds | Common in slow-cooked Mexican dishes. | Guajillo |
| Pepper | Spice: round, shriveled berries; hot, biting, pungent taste. Black, white, pink and green available. | whole, dried ground | Provides a peppery flavor and “layers” if all used together. Often a “finishing spice” | cayenne or red pepper |
| Rosemary | Herb: grey green, curved pine needle leaves; sweet, bittersweet taste | whole dried leaves ground | Use in soups and stews and with fish or poultry dishes. | sage |
| Saffron | Spice: delicate, orange yellow filaments; floral, pleasantly bitter | whole stigmata ground | Often “steeped” in warm water and added to rice, fish, poultry, breads and cakes. | none, but turmeric will fake the color. |
| Sage | Herb: silver tipped, grey green leaves; strong, astringent, slightly bitter flavor | whole leaves ground | Excellent with pork, sausage and poultry, and often found in stuffings, omelets, chowder and cheese dishes. | rosemary savory |
| Sansho | Spice: Very small dried round greenish berry pods. Citrusy flavor with numbing effect | berries | Common Japanese and Korean. Related to the Sichuan, Used on eel dishes like unagi and part of shichimi. Not an actual peppercorn. | Sichuan |
| Savory | Herb: dried, brownish green leaves, aromatic, piquant | whole leaves ground | Commonly found in bread stuffings and dressings. Good cooked with beans and peas. | Sage |
| Sichuan | Spice: Very small dried round greenish-brown berry pods. Citrusy flavor with numbing effect | berries | Used whole or finely ground. Part of five-spice powder. Commonly used with chili pepper. Not an actual peppercorn. | Sansho |
| Tarragon | Herb: long, thin, green leaves,; sweet, slight licorice taste | whole dried leaves ground | A natural complement to fish and chicken and often in vinegars and salad dressings. Plays well with sun-dried tomatoes. | chervil |
| Thyme | Herb: grey-green, curly leaves, warm, pungent slight lemony flavor | whole dried leaves ground | Highly aromatic herb used to flavor soups, stews, sauces, cheese, stuffings, salad dressings and vegetables. Often hangs out with Rosemary | basil marjoram oregano |
| Turmeric | Spice: yellow orange root; similar to ginger root in shape; musky, slightly bitter | ground | Curry powders and Indian cooking. Good in salad dressings, eggs and rice dishes. | cumin |
| Vanilla bean | Aromatic seed capsule: very dark, long, slender seed pods; sweet, pleasant perfume flavor | whole beans pure extract | Sweet foods such as cakes, cookies, custards, eggnog, frostings, ice cream, milk, pastries, puddings, rice, smoothies, sweet sauces. |
Herb & Spice Blends These are a few of the herb and spice blends that are considered classics and are handy to keep available in your kitchen. When purchasing a commercial blend make sure it does not contain MSG or excessive amounts of salt.
| Spice Blend | Description |
| Apple Pie Spice | A fragrant blend of cinnamon, fenugreek, lemon peel, ginger, cloves and nutmeg (or variations), perfect for any apple or fruit dish. Use it in your favorite apple pie recipe, or add 1/2 to 1 tsp. to custards, cookies, cobblers and fruit crisps or oatmeal. |
| Bouquet Garni | A blend of celery, parsley, rosemary, thyme and bay leaf (or variations). Traditionally tied with cheesecloth and simmered in soups, stews, sauces and broths to impart the flavor of fresh herbs without the texture. |
| Curry Powder | A fine blend of turmeric, paprika, fenugreek, coriander, black pepper, cumin, ginger, celery seed, cloves, caraway and cayenne. Gives the characteristic flavors of Indian cookery to rice, vegetables, meats, sauces, eggs, soups and dips. Not intended to replace an actual Curry Recipe. |
| Fine Herbs | The delicate onion-like taste of chives and chervil’s hint of anise blend well with the warm, sweet flavors basil, tarragon and marjoram in this special blend. It is exceptional for flavoring soups, sauces and eggs. |
| Five Spice Powder | AKA: Chinese Five-Spice. Slightly sweet, but very pungent and aromatic blend of cinnamon, fennel, cloves, star anise and white pepper. Used for braised or roasted meat, fish, and poultry dishes, included in marinades and rubs. Sometimes used with fruits and desserts as well. |
| Garam Masala | A spicy blend of cardamom, cinnamon, cloves, cumin, black pepper and coriander for use in soups, salads, seafood and vegetable dishes. Finishing Spice: Use at the end of cooking. |
| Gumbo File | A combination of sassafras leaf and thyme leaf, Gumbo File is an important ingredient in Cajun cooking. It should be simmered gently and never boiled. |
| Herbal Seasoning | This special blend of dill weed, kelp powder, nutritional yeast, marjoram, dehydrated garlic, oregano spirulina and red pepper (cayenne) is a tasty and healthful salt substitute. Use it to perk up salads, vegetables, soups, eggs, fish and tofu. |
| Herbs de Provence | A blend of thyme, rosemary, winter savory, basil, tarragon, organic lavender flowers. |
| Italian Seasoning | A blend of popular Italian herbs: oregano, marjoram, thyme, rosemary, basil crushed red pepper and sage. Used in tomato sauces, pasta, cheese dishes, pizza and salad dressings. |
| Mexican Seasoning | This blend of chili peppers, dehydrated garlic, dehydrated onion, paprika, cumin, celery seed, oregano, red pepper and bay leaf is a natural for flavoring enchiladas and tacos. It also spices up cheese dishes, sauces, potatoes and tofu. Often found in Tex-Mex dishes. |
| Mughai Garam Masala | An aromatic, mellow, full-flavored blend of black peppercorn, cumin, bay leaf, cardamom, clove, cinnamon. Especially suited to milk, cream, yogurt and fruit dishes. Finishing Spice: Use at the end of cooking. |
| Poultry Seasoning | Blend of sage, thyme, dehydrated onion, marjoram, black pepper, celery seed and red pepper (cayenne) for poultry and stuffings. May also be used to season gravies, sauces, rice, breads and biscuits. |
| Ras el Hanout | Arabic phrase meaning “top shelf”. A Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer. It consists of over a dozen spices, in different proportions. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. |
| Sambhar Powder | A traditional Indian spice blend containing coriander, chili peppers, fenugreek, cinnamon, cumin, black pepper, red pepper, asafoetida. Used for flavoring lentils (dahl), vegetable and lentil stews as well as stir-fried dishes. |
| Seafood Seasoning | Adds the zing of lemon to a special combination of dill weed, sesame seed, lemon peel, basil, tarragon and celery leaf. Perfect for all types of seafood and seafood sauces. Excellent with chicken also. |
| Seven Spice | AKA: Shichimi Togarashi. >300yr old Japanese mixture of crushed red japanese chili flakes, ground sansho pepper powder, white and black sesame seeds, nori, dried shiso (aka parilla), dried orange peel, poppy seeds and hemp (optional). Often used as table-seasoning for Rice, Udon and Ramen bowls. |
Original Source circa 2000–2003. Whole Foods Market. Numerous additions and edits by Jimi.
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