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Spice it Up!

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Publication Number: M1417
View as PDF: M1417.pdf

Table 1





Clove, cinnamon, nutmeg

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

Bay Leaf

Heavy, use sparingly

Soups, stews, roasts, poultry, fish


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


Warm, part-anise, part- parsley flavor

Omelets, green beans


Mild, sweet onion taste

Salads, omelets, potatoes

Curry Powder

Blend of spices, unusual flavor, from India

Soups, rice casseroles, chicken, sauces


Slightly sweet with sharp tang

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


Strong, pungent

Meat, fish, poultry, salads, sauces, soups


 Soft, nutty, anise/celery

Fish, cabbage, soups, salads, breads


Mild oregano taste, hint of balsam

Stuffing, eggplant, squash


Cool, refreshing, sweet

Tea, fruit, carrots, peas


Pungent, peppery, slight-bitter

Tomatoes, mushrooms, poultry, lentils


Gentle flavor

Chicken, shellfish, pasta, potatoes


Bold, piney

Meat, fish, poultry, sauces, stews, vegetables


Pleasantly bitter, lemony zest

Breads, stuffing, potatoes


Savory Light, sweet, peppery tang

Beans, lentils, vegetable juices



Chicken, fish, vegetables, vinaigrette


 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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