Make the most of culinary herbs and spices.

 

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4. Season in Layers

 

5. Saffron Takes White Rice to Exquisite

 

Basic Guidelines for Seasoning with Herbs and Spices

by Sandra Bowens

Here's one that's full of our favorite recipes because we wrote the book! It is also full of information, helpful hints and ideas for using herbs and spices in your kitchen.

The most frequent request to this website's mailbox is for guidelines about what herbs and spices go best with what foods. Finally, the basics are here at your fingertips.

 

There are no rules to seasoning but the following list may introduce you to the common uses for herbs and spices you are not familiar with. Some seasonings are much stronger than others so try starting with small amounts, then taste and add more if desired.

 

Be sure to check out each "All About…" story on the Articles List for more detailed information about particular seasonings

 

Allspice: hearty meats, fruit desserts

 

Basil: tomatoes, pesto, salads

 

Bay Leaves: soups and stews, grilled meats

 

Caraway Seeds: breads, cabbage, carrots, potatoes

 

Celery Seeds: tomatoes, salads

 

Chives: salads, vegetables, potatoes, eggs

 

Cinnamon: baked goods, fruits, beverages

 

Cloves: baked goods, hearty meats

 

Coriander: Mexican dishes, soups

 

Cumin: Mexican dishes, meats, cheese, beans

 

Dill Weed and Seed: vegetables, salads and dressings, eggs

 

Fennel: sausage, fish

 

Ginger: baked goods, Asian dishes, vegetables

 

Marjoram: meats, Italian dishes, vegetables

 

Mint: beverages, meats, desserts

 

Mustard: fish, eggs, cheese, meats, sauces

 

Nutmeg: baked goods, spinach, dairy products

 

Oregano: Italian dishes, meats, tomatoes

 

Paprika: Spanish dishes, potatoes, meats

 

Parsley: salads, soups, meats, fish

 

Pepper: meats, soups and stews, nearly everything

 

Poppy Seeds: baked goods, noodles, salad dressings

 

Rosemary: chicken, potatoes

 

Saffron: rice, seafood

 

Sage: poultry, pork, stuffings

 

Savory: beans, cheese, eggs

 

Sesame Seeds: baked goods, Asian dishes, cheese

 

Tarragon: chicken, salads, seafood

 

Thyme: meats, soups and stews, vegetables

 

Vanilla: baked goods, beverages

 

 

 This is no cookbook but a serious look at spice history, cultivation and use.

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