Spice & Herb Seasoning GuideThere are so many wonderful spices and herb seasonings available on the market today, it might be a little confusing to know which ones enhance the flavor of which foods. With this guide,* I hope to clear up some of this confusion and help you to know which spices and herb seasonings go best with the foods you and your family enjoy most.

1. Adobo Seasoning—Sprinkle on fried eggs, use to spice up salsa or guacamole. Use as a rub on meats prior to grilling or frying. Use in taco meat mixtures; add 1/2 teaspoon per pound of chicken, beef, pork, ribs or cutlets and burritos.

2. Allspice, Ground—Use in cakes, fruit pies, cookies, French toast and spiced tea. Use in ground beef for Swedish meatballs. Also good in French dressing, squash, carrots, baked beans and beets. Adding just a pinch to chicken, asparagus or tomato soup will enhance their flavor.

3. Anise Seed, Ground—Add to cakes, breads, cookies, fruit pies, candy, beef stew, stewed fruits, cheese, sausages, salad dressings, hot or cold spiced beverages, fish dishes and appetizers.

4. Basil Leaves—Use in tomato sauces, sprinkle over sliced tomatoes and salads. Stir finely chopped basil into mayonnaise for a great sauce for fish. It can be used as a garnish for chicken, vegetables and egg dishes.

5. Bay Leaves—Add to water when stewing chicken. The flavor increases upon standing so remove from food after cooking. Use in vegetable soup, tomato soup and fish or seafood chowders. When steaming fish or shellfish, add bay leaves to the liquid. Great in marinades for chicken, beef, lamb and veal. Add to the liquid when preparing pot roast or stew made from beef, lamb or venison. Add to French or herb salad dressing and let stand for several hours to develop the flavor. Also good in barbecue or spaghetti sauce.

6. Black Pepper, Ground—Used to flavor all types of dishes. Add to meats, poultry, fish, vegetables, soups, stocks and meat sauces.

7. Caraway Seed—Use in potato salad, sauerkraut, cheese dishes and pastry for meat pies. Sprinkle on cucumbers, omelets, squash, tuna casseroles and green beans. Also good in meat marinades, lamb stew and poultry stuffing.

8. Cardamon, Ground—This is a delightfully aromatic and sweet spice. Use in cheesecake, sweet potato casserole, gingerbread, butter cookies, hot cross buns, spice cake, chicken, meat sauce, soups and boiled rice.

9. Celery Seed—Add to coleslaw, macaroni salad, potato salad, meat loaf, salmon loaf, egg salad, fruit salad dressing and chicken dishes.

10. Chili Powder—Use in chili, corn, corn bread, tomato sauce, bean dip, pinto beans, guacamole, enchiladas, tamale pie and Spanish rice. Use to season chicken wings, beef, chicken stews and hamburgers. Toss with cheddar cheese and melt over tortillas for nachos.

11. Chives—Chives are the smallest species of the onion family. They can be found fresh at most markets year-round and can also be found freeze-dried in the spice section. Use as condiment for soups, potatoes and fish. Sprinkle on salads or over baked beans or baked potatoes for a light onion flavor.

12. Cilantro Leaves—Use in tacos, enchiladas and fajitas. Add to gazpacho, guacamole, salsa and chicken soup. Stir into corn and corn bread batter. Sprinkle on beef roast and vegetables. Add to cheddar cheese and melt on tortilla chips. Add to melted butter and brush on chicken before baking. Use in Mexican omelets.

13. Cinnamon, Ground—Use in apple crisp, stewed apples, pies, chocolate or vanilla pudding, chocolate cake, brownies, pancake mix and hot chocolate. Sprinkle on hot cereal, eggnog, French toast, beets, carrots, pork, ham, sweet potatoes and yams. Combine with butter and honey and spread on biscuits, rolls or toast.

14. Cloves, Ground—Use in gingerbread, applesauce cake, chili sauce, baked beans, green vegetables, cranberry relish, cookies, stewed fruits, plum pudding, dessert sauces and spiced nuts.

15. Cloves, Whole—Add to marinades, soups, glazed pork, beef pot roast and onions. Stick in ham before baking. Add to hot tea and hot chocolate.

16. Cumin, Ground—Use in lentil soup, black bean soup, chicken soup, pea soup, fajitas marinade, Mexican style rice, tomato sauce, chili, beef stew, meat loaf, cabbage, tacos, chili and enchiladas.

17. Curry Powder—Use with chicken, beef, lamb, shrimp, vegetables, stuffed eggs, chicken salad and shrimp salad.

18. Dill Weed—Use with eggs, potatoes, tomatoes, carrots and salad dressings.

19. Fennel Seed, Crushed—Use in soups, sautéed mushrooms and marinades. Add to salad dressing or mayonnaise for potato or macaroni salad. Use in broccoli, beans, Brussels sprouts, pickles and spaghetti sauce.

20. Garlic Powder—Use for beef, pork, lamb, barbecues, marinades, tomato soup, chicken, spaghetti sauces, gravy and vegetables.

21. Ginger, Ground—Add to sweet potatoes and sliced carrots. Use in chicken dishes, salad dressings, cakes, cookies, gingerbread, steamed puddings, oriental dishes, beef, pork, veal and lamb.

22. Italian Seasoning—Stir into cooked vegetables, meat marinades, tomato sauce and spaghetti sauce. Sprinkle on fresh tomatoes, pizza, baked potatoes or toasted French bread. Use with chicken, veal, pork and beef.

23. Mace, Ground—Use in pound cake, fruit pies, puddings, Danish pastries, cakes, cookies, brownies, nut breads, spinach, asparagus and sweet potatoes. Mix in with creamed sauce for chicken or turkey.

24. Marjoram Leaves—Add to barbecue sauce, stewed tomatoes, green beans, lasagna, pizzas, spaghetti sauces, salad dressings, chicken, beef, turkey and pork.

25. Mustard, Ground—Use in baked beans, cheese spreads, sauces, stuffed eggs, chicken curry, potato salad, egg salad, deviled ham, meat loaf, macaroni salad, seafood crepes, creamed onions, barbecue sauces, cheese soufflé, ham glaze and shrimp salad.

26. Nutmeg, Ground—Use in cakes, cookies, fruit dishes, puddings, meatloaf, creamed chicken and spinach.

27. Onion Powder—Use for vegetable chowders, casseroles, stews, soups, pasta, potatoes, salads, egg dishes, dips, salad dressings, cheese sauce, fish, veal, pork, beef, chicken, ham and tuna.

28. Oregano—Add to spaghetti sauce, barbecue sauce, pizza sauce, chicken, stew, fish, beef, pork and lamb.

29. Oregano Leaves—Sprinkle over pizza, add to spaghetti sauce, tomatoes, rice, potatoes, sautéed zucchini, eggplant, mushrooms, squash, tomato soup and minestrone soup.

30. Paprika—Sprinkle on potatoes, fish and eggs. Add to sour cream to make a chicken or beef sauce.

31. Parsley Flakes—Mix with butter and pour over vegetables or fish. Sprinkle on top of fish after cooking. Use in stuffed eggs, potatoes, cauliflower, yellow squash, soups, carrots and chicken dishes. Toss with buttered noodles or rice. Use to top creamed dishes. Roll cheese balls in the flakes. Also makes a great garnish.

32. Poultry Seasoning—Use in stuffing for chicken, turkey, veal, lamb or pork. Add to barbecue sauce, meat loaf, herb bread, chicken and casseroles.

33. Pumpkin Pie Spice—Use in pumpkin for pies, cookies and breads. Use in sweet potatoes and acorn squash. Add to struesel topping and to sugar for spice toast.

34. Rosemary Leaves—Use in ground beef for spaghetti, barbecue, pizza and lasagna sauces. Use on chicken, pork, lamb, zucchini, eggplant, stewed tomatoes, green beans and marinades.

35. Salt—Brightens food flavors and balances sweetness and acidity by decreasing the sourness of acid and increasing the sweetness of sugar. Use 1 teaspoon per quart for soups and sauces, 2 teaspoons per pound of raw meat, 1 teaspoon per 4 cups flour for dough, 1 teaspoon per 2 cups liquid for cooked cereal, 1 teaspoon per 3 cups water for boiled vegetables and 1 tablespoon per 2 quarts water for pasta.

36. Sage, Ground—Use in stuffing for chicken, turkey, beef, pork or fish. Use in pot roast, beef stew, venison, vegetable soup, chowders, cheese spreads and eggplant.

37. Tarragon Leaves—Add to chicken soups, spinach, peas, yellow squash, cauliflower, mushrooms, corn, salad greens, potatoes, tuna, chicken, egg salad, pasta salads and sauces for chicken or fish.

38. Thyme, Ground—Add to pot pies, barbecue sauce, beef stew, green beans, carrots, zucchini and eggplant. Use in sauces and cheese spreads.

39. Thyme Leaves—Mix into spaghetti sauce, barbecue sauce, pot pies, cheese spreads and sauces. Use in green beans, zucchini, carrots, eggplant, tomato soups, beef stew and lamb.

40. Turmeric, Ground—Add to seafood and chicken casseroles and to rice to give a yellow color. Use for making relishes, chow-chow and pickles. Use to add color to cream sauces and scrambled eggs.

41. Vanilla Extract—Use in cakes, pies, whipped cream topping, pancakes, sour cream frosting, cream cheese frosting and rice pudding.

* Please note that this is just a guide. You may find uses for a particular spice or herb seasoning that have not been listed here.


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