Using Herbs and Spices
Herbs and spice are a great way to add flavor to your food without adding extra sodium. But knowing what spices to use can be confusing. Follow the tips below:
- Start with 1/4 teaspoon for four servings and increase to your taste.
- Add fresh herbs and spices near the end of cooking. (Fresh herbs are more tender and will disintegrate in the food if you don't wait to add them.)
- Use less spice or herbs if dried. (The flavor is more concentrated when they are dried so the usual amount is to use half what the recipe calls for if using dried.)
- Don't use more than three spices at a time. (At least not until you get used to the combining of flavors, then just do what sounds good to you!)
Lemon juice
Lime juice
Orange juice
Pineapple juice
Vinegar
Onion powder
Garlic powder
Fresh garlic
Fresh onion
and, wine of course (Kaye
)Remember if you are using dried herbs or spices and the recipe calls for fresh, use only half the amount.
Basil: Meat, fish, seafood dishes, eggs, soups, salads, sauces, stews, tomato dishes, most vegetables Basil is know to be the best enhancement there is for tomatoes.
Bay leaf: Meat, poultry, game, fish, shellfish, stews, chowders, soups, tomato sauces, pickled meats and vegetables, gravies, marinades
Caraway: Cabbage, dips, dressings, meats, casseroles, cottage cheese, cheese spreads, beans, beets, noodles, breads, cookies The flavor in caraway seeds is very strong, use sparingly.
Cayenne: Meat, seafood dishes, casseroles, stews, curried, Mexican recipes, cottage and cream cheese, sauces, soups, vegetables If you like spicy but don't want to burn your palate, cayenne is the pepper for you. Chili powder: Mexican dishes, meats, stews, seafood, eggs, soups, relishes, dressings, vegetables Chili powder is about 90% cumin. In most recipes, I just use the cumin instead.
Cinnamon: Pork, chicken, sweet potatoes, carrots, squash, fruits, nut breads, pastries, puddings, desserts, spiced beverages
Cloves: Sparingly with pork, baked fish, roast chicken, soups, sauces, baked beans, sweet potatoes, carrots, squash, fruits, gingerbread, desserts Clove are very pungent, be careful with them.
Curry: Meat, poultry, fish, shellfish, eggs, stews, cottage cheese, sauces, soups, dressings, vegetables There are both hot and mild curries. Be sure you know which you are getting.
Dill: Seafood, meat, poultry, cream cheese, soups, chowders, spreads, dips, dressings, rice and potato dishes, vegetables, carrots Dill adds a lightness to any recipe it is used in, this is why it is especially good on fish.
Garlic: Meat, fish, shellfish, stews, soups, tomato sauces, breads, vegetables, pasta, rice (and a little behind your ear to make the cook smell good!
Okay, just joking but I am such a garlic hound!) Ginger: Meat, poultry, stews, cheese dishes, soups, dressings, curries, yellow vegetables, beets, cakes, pies, cookies, beverages The more you use, the hotter the flavor. If you like the flavor of ginger but don't want the heat, use it more sparingly.
Marjoram: Beef, pork, lamb, games, poultry, fish, fish sauces, omelettes, stews, soups, sauces, green salads, vegetables
Mustard: Fish, eggs, soups, sauces, salads, dressings, spreads, many vegetables In this case, the reference is about dried mustard, not the kind you use on sandwiches. Mustard can be hot so don't overdo it.
Nutmeg: Desserts of all kinds, ground meats, stews, sauces, many vegetables, applesauce, many beverages It is much better to buy whole nutmeg and grate it yourself. It will keep forever, unlike the already grated kind you buy in a bottle.
Onion: Roasts, steaks, chops, soups, stews, sauces, vegetables In this case, onion is considered an herb not a condiment. The reference is mainly for dried onions like onion powder or minced onion.
Oregano: Italian recipes, Mexican recipes, tomato sauces, meats, fish, poultry, eggs, soups, spreads, dips, green salads, vegetables, mushrooms
Parsley: Meats, poultry, fish, eggs, stews, soups, spreads, dips, butters, salads, vegetables, noodles, rice, breads
Rosemary: Sparingly in meats, poultry, eggs, soups, green salads, sauces, stuffing, marinades, vegetables, herb breads, fruits Rosemary too can be very strong. Use it sparingly to start with and you will learn how much you like. It adds great flavor to any dish.
Sage: Pork, fish, veal, lamb, cheese dips, cream soups, gravies, green salads, tomatoes, carrots, lima beans, peas, onion, lentils, Brussels sprouts, eggplant Sage is that flavor in country sausage or stuffings that you love but don't know what it is. It too is a strong herb so be careful.
Savory: Seafood, pork, lamb, veal, poultry, egg dishes, cabbage, peas, lentils
Sesame: Fish, lamb, eggs, chicken, fruit salads, vegetables, noodles, breads, toppings, candies, cookies Don't forget the sesame oils that are used as a seasoning as well, mostly in Asian dishes.
Tarragon: Poultry, fish, shellfish, salads, soups, beets, cabbage, cauliflower, broccoli If you are pining for something 'different' and a totally new flavor, by all means, try some tarragon. You will be glad you did.
Thyme: Sparingly in fish, shellfish, soups, meats, poultry, cheese, eggs, gumbo, soups, artichokes, beets, beans, potatoes, onions, carrots I like the flavor that thyme brings and don't feel the need to use it sparingly.