Allspice - Allspice berries reflect their name, with flavors of cinnamon, cloves, nutmeg, and black peppercorns. This yellow type is often used in canning and pickling recipes and is the source for the yellow color and flavoring in the condiment of the same name. Fenugreek seeds are often used as whole or even in powdered form mainly in vegetable dishes, spice mixes, pickles, lentil-based recipes, etc. With a sour flavor of limes and an understated sweetness, it also has notes of asafoetida and vinegar. C. verum is native to Sri Lanka (Ceylon) and is known as true cinnamon, with a delicate, sweetly spicy flavor and fragrance. Commonly used in cuisines of south Asian, the Indian subcontinent, and the Middle East, fresh fenugreek is used to season curries, dal, garbanzos, pickles, potatoes, stews, and tomato sauce. These red chiles are freshly ground into coarse flakes and have a sweet, intense flavor with medium heat. It’s best used when chopped and minced due to its woody, fibrous nature. Thank you again for the information. Fenugreek, Trigonella foenum-graecum, is an annual in the Fabaceae (legume) family thought to originate in the Levant and is used for it sweet and nutty flavor with notes of maple syrup. It’s also a main component in the French blend “Fines Herbes .”. This fusion of spices gives it a mixture of sweet-spicy-pungent taste which is why it is popularly used in several food dishes for that intense depth of flavor. Use to create maque choux (Cajun succotash), Cajun pasta and sausage, Cajun shrimp & grits, Cajun dipping sauce or as a flavor burst on popcorn. Apple Pie Spice - This freshly ground spice blend includes grains of paradise (a West African pepper), star anise and green cardamom for a unique twist on a classic spice blend. Pumpkin pie spice photo by Nikki Cervone, poultry seasoning photo by Mike Quinn, “Old Bay Seasong” photo via Shutterstock, all other photos via Shutterstock, © Foodal / Ask the Experts, LLC. It’s also used as a preservative in curing fish and meats, in pickles and preserves, and to flavor savory dishes, sweets, and baked goods. Garlic powder is commonly used in pasta, grilled chicken, salad dressings, curries and rice recipes – to name a few. Popular in spice blends, allspice is used in both sweet and savory dishes. The difference in color primarily results from the varying developmental stages. The sumac spice is greatly featured in a variety of different cuisines and dishes due to its tart, lemony flavor that is not as overwhelming as a lemon itself. This is a list of herbs and spices, ordered alphabetically by common name. The versatile flavor of this incredible spice also makes it an excellent addition to citrus drinks, lemonades, and margaritas. Also known as wild cumin, Caraway is a biennial plant that belongs to the Apiaceae family. The aroma and taste of cinnamon are quite similar to the spice cassia bark and is usually described as soft and sweet with a distinctive spice kick. Other common ingredients include asafoetida, black pepper, caraway, cinnamon, cloves, fennel seed, mustard seed, and nutmeg. Mace Blades - The often forgotten "skin" of the nutmeg, whole mace blades are similar in taste to nutmeg, but slightly more subtle. Black pepper has originated from India, particularly from the Malabar region and the Western Ghats. The basics are allspice, cardamom, chili peppers, cinnamon, cloves, coriander seed, cumin, fenugreek, ginger, mace, nutmeg, paprika (hot), peppercorns, and turmeric. Ground Cardamom - We love green cardamom's delicate, ginger-like, sweet flavor in sweets and coffees and source these organic green ground cardamom seeds from a Guatemalan cooperative. We grind our ginger root weekly in small batches, for the ultimate fresh flavor and sweet, lemony aroma. Used extensively in French, Italian, and Mediterranean cuisines, thyme adds a delicate flavor to beans, eggs, fish, poultry, seafood, soups, stews, stock, stuffing, and vegetables. Used in powder or paste form, annatto is typically used in Mexican and Latin American cuisines in bean dishes, sauces, sausages, and stew and as an ingredient in dry-rub seasoning mixes for beef and seafood. Typically used in the cuisines of West and North Africa, Grains of Paradise are also used to flavor beer and season sausages and can be used to season any dish you would normally use black pepper on. Thai basil, Ocimum basilicum v. thyrsiflora, is a variety of sweet basil in the Lamiaceae family that is cultivated to produce specific characteristics for cooking. They first need to regain some of the water before releasing their essential oil and flavor compounds. Curly leaf parsley is more commonly used as a pretty garnish. 7 Different Types of Stuffing for Your Thanksgiving Table, Lions Mane (The Medicinal Mushroom That Benefits For Your Mind). We love to pair this with anything from baked eggs and garlic bread to roasted fish or flourless cake. Interestingly though, this spice is also used to make ‘fake’ maple syrup that a lot of people believe tastes the same as the actual maple syrup. Shiso, Perilla frutescens, is a perennial plant in the mint family, Lamiaceae, indigenous to mountainous regions of Asia and India, but is usually grown as an annual in temperate zones. Another spice well-suited to both sweet and savory cooking, cloves are used extensively Asian, African, and Near and Middle Eastern countries in curries, fruit desserts, marinades, and meat dishes. Chiles & black peppercorns provide heat, while seaweed & orange peel add a complex flavor dimension. Popular in the cuisines of the Mediterranean, Latin America, North America, and the Philippines oregano is used to flavor beans, breads, fish, grilled meat, lamb, pasta, poultry, salad, salad dressings, sauces, tomato dishes, and vinaigrettes. Marjoram, Origanum majorana, is a cold-tender perennial herb in Lamiaceae family native to temperate Asia, Europe, North Africa, and parts of North America and has a flora, woodsy flavor of sweet pine and citrus. The results is a lovely, sweetly smoky and lightly spiced flavor often found in spicy sausages like chorizo or salami, and paella. Dried organic marjoram pairs beautifully with salad dressings, marinades, and sauces and grilled or braised meat and stews and complement onions, garlic and wine. They can be a bit finicky to maximize the flavor that is extracted. You can source your fresh herbs from supermarkets where they are found bunched inside of small plastic bags, loose in boxes, or bunched with rubber band. Dill seed is the dried fruit of the dill plant, Anethum graveolens, an annual, flowering herb in the family Apiaceae. With notes similar to allspice, this pepper works well in vegetable or meat dishes, in cocktails or even in baked goods and other desserts. Store herbs and spices in tightly capped containers and keep away from heat, moisture, and direct sunlight. Add a dash to your chicken pot pie or dumpling dish for a quick and easy flavor additive. Although there are over 40 varieties, the most common source for mustard seeds are black mustard (Brassica nigra) native to the Middle East and Asia Minor, brown mustard (Brassica juncea) originally from the Himalyas and used in Chinese cooking, and the most common, yellow mustard (Brassica alba), often used in European and American cuisine. Fresh, its flavor is mild and slightly astringent with a hint of eucalyptus and light floral notes. Gochugaru is a dried ground red pepper (hong-gochu), in the species Capsicum annuum with a mild to medium heat of 10,000 Scoville units and has a sweet, sun-dried flavor with a hint of smoke. Fresh marjoram is widely used in Mediterranean and North American cooking to season game, marinades, meat, poultry, sauces, sausages, soups, stews, tomato dishes, vegetables, and vinaigrettes. Widely used in Asian and Mediterranean cuisines, basil adds its fresh flavor to noodles, pasta, pesto, salads, salad dressing, sandwiches, sauces, soups, stir fries, and vinaigrettes and is best added to cooked foods at the last minute to retain flavor. This spice was initially very popular in Europe even before the spice trade that began in Asia. Some of its most distinctive characteristics include the intense fragrance coupled with the unique ridged brown seeds. Use in traditional sausage or seafood Creole gumbo and enjoy. The wasabi stem should be fresh grated for peak flavor, or it can be purchased pre-grated in tubes for convenience. Used in autumn and winter baking, pumpkin pie spice adds flavor to breads, hummus, muffins, pancakes, pies, pumpkins, scones, roasted root vegetables, and winter squash. Known for it’s tart taste, it is milder than lemons or limes and is usually sold already ground but can also be found in the whole berry form. This spice is also quite popular in the culinary world where it may be either used in its fresh form or as dried powder on casseroles, curries, cheese dishes, stews and meat-based dishes. Smoked paprika comes from the same varieties of sweet peppers as regular hungarian paprika, but the peppers are smoked over an oak-wood fire instead of sun dried. The best type of saffron is the one that has a beautiful and rich dark red color. Other regional ingredients might include black pepper, caraway, marjoram, crushed mint, pine nuts, pumpkin seeds, sunflower seeds, and walnuts.
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