Women of Great Taste

Herbs and Spices

"From Our House To Yours"

Spices and Their Uses


Allspice tastes like a mixture of nutmeg, cinnamon and cloves, and is used to flavor cakes, pies, soups, meat dishes and vegetables.

Bay Leaf

The Bay Leaf is useful in hearty, home-style cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.


Basil tastes great in tomato and pasta dishes but it is also gives a sweet-scented, minty aroma when crumbled over baked chicken, lamb, or fish. It blends well with garlic, thyme, and oregano. Crush dried leaves with your hand or in a mortar and pestle to release the herb's flavor. Start with 1/2 teaspoon for 4 servings; add more to taste.

Caraway Seed

Caraway Seed is an aid to digestion and so it is included in dishes like sauerkraut, cabbage, goulashes and some potato dishes. It is also used in many German and Austrian cookies, cakes, pastries, breads and cheeses.

Cardamon Seeds

Crushed cardamon seeds are used in rice puddings, fruit dishes, gingerbread's and coffee cakes.�They are a favorite in Russian, Scandinavian and German cakes, cookies and pastry.


Cayenne or red pepper can be used to flavor oysters, meat stews, and fish, game and cheese dishes. Remember it is very hot, use it sparingly.

Chilli Powder

Chilli powder has a very hot flavor and is used in soups, sauces and pickles as well as meat and poultry. It is good in any dish containing tomatoes.


Cinnamon is the bark from a tropical tree and is one of the oldest spices known to man.�Ground into powder, it is used to flavor cakes and fruits, sweet pickles and many desserts.


Cloves are used, whole or ground, to flavor ales, mulled wines, curries, rice, meats, soups, preserves, and stewed fruits. Cloves go well with apples and pears, but should be used sparingly, as the flavor is strong.

Curry Powder

Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Store in cool, dark, dry places. For a quick dip to complement fruit and vegetable sticks, blend sour cream or yogurt with Curry Powder, marmalade, and thyme. Try adding Curry Powder to deviled eggs and egg salads. You can easily make an East Indian marinade for chicken or lamb with Curry Powder, yogurt, lime or lemon juice, and garlic


Before it is used, Cilantro should be crushed, either by hand or with a mortar and pestle. Cilantro is a perfect addition to Mexican dishes. Add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stir-fried vegetables for color and Asian flavor. Add Cilantro to sesame-ginger dressing when making Chinese chicken salad


Coriander seeds are available whole or ground and are used in curries, chilies, pickles, cakes and desserts. The flavor of coriander resembles a blend of sage and lemon peel and so it is good in a savory Stuffing.


Ginger is used in cakes and cookies, puddings and curries. The dried root is often used whole when making jams and pickles. Jamaican ginger is considered the best variety.


Mace is used as a flouring in many sauces, notably B�chamel Sauce. It is often used in soups and stews and is one of the ingredients of curry powder.


Mustard may be used for flavoring meats, fish, cheeses, and vegetables and as a seasoning in many soups, and sauces; it can also be used in salad dressings and mayonnaise.


Nutmeg can be obtained whole, grated or ground.�The best flavor is from freshly grated whole nutmeg.� Nutmeg is used in cakes cookies, and milk puddings and is very good with baked apples.�Nutmeg is also used in many savory and sweet dishes.


Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces. Tarragon has a slightly bittersweet flavor and an aroma similar to anise. Store in cool, dark, dry places. Tarragon adds flavor to egg and cheese dishes, light soups and fresh fruits. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon


Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes


Paprika is a powder made from sweet red peppers.�The best paprika comes from Hungary where it figures widely in the national cuisine.�Paprika enhances many dishes like egg mousses, chowders, fish, and meat dishes.�It is good with most tomato dishes and sauces and is used to garnish savory and cocktail snacks.

Savory Spicey Dry-Rubs

Rubs are mixtures of spices and herbs that create unique flavoring additions when rubbed onto the surface of meat. Rubs combine with the juices drawn from the meat and work like a "dry" marinade. Rubs can be applied to meat, covered and refrigerated overnight, as typical for marinades, or applied 10-20 minutes before grilling.

Racy Rub Recipes

Caribbean Jerk Rub

In a jar with tight-fitting lid, shake together 2 tablespoons dried minced onion, 1 tablespoon garlic powder, 4 teaspoons dry thyme leaves, crushed, 1 teaspoon salt, 2 teaspoons ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1 tablespoon sugar, 2 teaspoons black pepper and 1 teaspoon cayenne pepper. Makes 1/2 cup. Store in jar; use for coating pork or chicken.

Rajun Cajun Rub

In a jar with tight-fitting lid, shake together 2 tablespoons paprika, 1 teaspoon salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons cayenne, 1-1/2 teaspoons ground white pepper, 1/2 teaspoon ground black pepper, 1 teaspoon dry thyme leaves and 1 teaspoon oregano leaves. Makes about 1/2 cup. Store in jar; use for coating pork or chicken.

Spicy Latin American Rub

In a jar with tight fitting lid, shake together 4 tablespoons each ground cumin and chilli powder, 2 tablespoons ground coriander, 1 tablespoon ground cinnamon, 1 tablespoon brown sugar, 1 teaspoon salt, 1 tablespoon red pepper flakes and 2 tablespoons ground black pepper. Makes about 1 cup. Store in jar; use for coating pork.

Red's Dry Rub

1 11 Oz Can chili powder

1 Tbl cayenne pepper

2 Tbl black pepper

4 Tbl garlic powder

1/2 C lemon juice

Thoroughly coat all surfaces of the meat with lemon juice, and rub in well. Combine all of the dry ingredients in a bowl, and sprinkle generously all over the meat, rubbing in well. Make sure that the meat is entirely covered. Store leftover rub in a tightly sealed container.

Low Sodium Herb Seasoning Blend

l/2 tsp cayenne pepper

l tsp dried basil leaves

l tsp ground black pepper

l Tbl garlic powder

l tsp mace

l tsp dried marjoram

l tsp onion powder

l tsp paprika

l tsp dried parsley flakes

l tsp rubbed sage

l tsp dried savory

l tsp dried thyme

Combine all ingredients in a medium bowl. Toss gently with a spoon until all spices are blended together. Pour into an airtight container, in a cool dry place. Lasts for 6 months. YIELD: l/3 cup; contains no fat, no sodium, no cholesterol

BBQ Meat Rub

For pork, beef or chicken

1/2 C light brown sugar

1/2 C white sugar

1/4 C seasoned salt

1/4 C onion powder

1/4 C paprika

2 Tbl pepper

2 Tbl chili powder

2 Tbl dry mustard

1 tsp poultry seasoning

1 tsp thyme

1 tsp tarragon

1 tsp ginger

1/2 tsp allspice �

Place ingredients in a gallon freezer bag and mix well. Sprinkle over meat before placing on the grill, smoker or in the oven.

Savory Steak Rub

1 Tbl dried marjoram

1 Tbl dried basil

2 tsp garlic powder

2 tsp dried thyme

1 tsp dried rosemary,crushed

3/4 tsp dried oregano

Combine all ingeredients; store in a container.Rub over steaks before grilling or broiling. Will season four to five steaks.

World's Best Barbecue Rib- Rub

1/2 cup light brown sugar

1/2 cup sugar

1/8 cup seasoned salt

2 Tbl Garlic salt

1 Tbl Onion salt

1-1/2 tsp Celery salt

1/4 C sweet paprika

1 Tbl Chili powder

1 Tbl Ground pepper

1-1/2 tsp Dried sage

1/2 tsp Ground allspice

1/2 tsp Cayenne

Pinch ground cloves

Mix together and store in a air-tight jar. Rub on ribs let sit in the refrigerator at least 2 hours before grilling.

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