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

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 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.

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 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 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

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.