- Bay
Leaf -- primarily for fish dishes,
meats, veggies, soups, stews, marinades
and sauces, even custards
- Basil
-- for sauces, particularly tomato based
- Black
Pepper or Peppercorns -- Use fresh
peppercorns and a good pepper mill over
already ground black pepper. There is no
comparison.
-
Cayenne Pepper -- ground chili pepper;
adds some heat when needed; adds a
sparkling of piquancy
- Cumin
-- common in Mexican, Tex-Mex and Indian
dishes
- Curry
Powder -- Indian/Asian (Search for
/Asian) blend of spices; used for
flavoring soups, rice salads, tacos and
certain meat dishes
- Dill
-- better fresh, but the dried version
can be substituted when handy; potato
salads, cream sauces, fish dishes
-
Nutmeg -- versatile basic from stews
to baking cakes, cookies, pies
-
Oregano -- pungent, spicy flavor
perfect for tomato based sauces, eggplant,
seafood and grilled meats
-
Rosemary -- for marinating fish or
meat; sprinkle on roasted chicken or lamb
and in stews
- Sage
-- for stuffings, roasts, vegetables
- Thyme
-- very basic; brings an earthy flavor to
meat, poultry, veggies; also used in
sauces, soups, stuffings and seafood
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