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Spice it Up!

Filed Under:
Publication Number: M1417
View as PDF: M1417.pdf

Table 1

HERB & SPICE

FLAVOR

TRY WITH

Allspice

Clove, cinnamon, nutmeg

Pot roast, meat loaf, combined casseroles, curries desserts, vegetable soup

Bay Leaf

Heavy, use sparingly

Soups, stews, roasts, poultry, fish

Basil

Mild peppery with trace

Tomato sauces, salad: of mint and clove dressings, poultry, fish, Italian/Mediterranean dishes

Caraway Seeds

Like licorice, lightens flavor of heavy foods

Breads, cooked cabbage, broccoli, Brussels sprouts, cauliflower, borscht soup, goulash, sausage, spareribs

Chervil

Warm, part-anise, part- parsley flavor

Omelets, green beans

Chives

Mild, sweet onion taste

Salads, omelets, potatoes

Curry Powder

Blend of spices, unusual flavor, from India

Soups, rice casseroles, chicken, sauces

Dill

Slightly sweet with sharp tang

Fish, eggs, carrots, cauliflower, spinach, apples, potatoes, cucumbers, dips/sauces

Garlic

Strong, pungent

Meat, fish, poultry, salads, sauces, soups

Fennel

 Soft, nutty, anise/celery

Fish, cabbage, soups, salads, breads

Marjoram

Mild oregano taste, hint of balsam

Stuffing, eggplant, squash

Mint

Cool, refreshing, sweet

Tea, fruit, carrots, peas

Oregano

Pungent, peppery, slight-bitter

Tomatoes, mushrooms, poultry, lentils

Parsley

Gentle flavor

Chicken, shellfish, pasta, potatoes

Rosemary

Bold, piney

Meat, fish, poultry, sauces, stews, vegetables

Sage

Pleasantly bitter, lemony zest

Breads, stuffing, potatoes

Summer

Savory Light, sweet, peppery tang

Beans, lentils, vegetable juices

Tarragon

Anise-like

Chicken, fish, vegetables, vinaigrette

Thyme

 Pleasant, fresh taste with faint

Poultry, salad dressing, dried beans, soups clove aftertaste


Miscellaneous 1417 (POD-12-19)

Revised by Brent Fountain, PhD, Associate Extension Professor, Department of Food Science, Nutrition, and Health Promotion; from an earlier version by Melissa Rhodus, former Area Extension Agent II, Pearl River County.

Copyright 2019 by Mississippi State University. All rights reserved. This publication may be copied and distributed without alteration for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.

Produced by Agricultural Communications.

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Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. GARY B. JACKSON, Director

Department: Food Science, Nutrition and Health Promotion

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