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The bud of a climbing plant from N. Africa and
Mediterranean that is pickled
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Often used as an condiment
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Herb from the parsley family, seeds are anise
flavored
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A staple in German and Hungarian cuisine.
Also, breads, cheese, and pastry
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From the ginger family, seeds are dried
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Used in Oriental, Indian, and Middle Eastern
cuisines
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Native to Burma, more pungent and less fragrant
than cinnamon
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Used more in savory dishes, while cinnamon is
in sweeter dishes
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From Mexico, red chili peppers dried and ground fine
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Bitter flavoring for salads,cheeses, pickling,
fish, meat, and European cuisine
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Leaves from carrot family, like parsley more delicate
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Any variety of hot fiery peppers
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Pickling, hot sauces, found in all cuisines
especially tropical
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A blend of chili peppers, cumin, oregano, garlic, salt,
etc.
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Gravies, stews, soups, cocktail sauces
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Variable mix of star anise, fennel seed,
anise-pepper, clove, and cinnamon
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Used in regional Chinese cuisine
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Has small onion like flavor and can be freeze dried
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Adds color and flavor to salads and soups
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Spice made from evergreen bark indigenous to Asia
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Mincemeat, cakes pastries, desserts, coffee,
tea, and western cuisines
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Dried bud of clove tree indigenous to Asia islands
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Hams, pickling, stocks. Ground for desserts
and drinks
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Aromatic herb with flavor like lemon peel and sage
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Curry powder, candy, pickles, frankfurters
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Seed from carrot family in Iran, India , and Lebanon.
Warm, Benny flavor
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Chili powders, egg and cheese dishes,
favored more by Italian and Mexican cuisines
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Herb uses leaves and seeds from mainly European
dissent
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Sweet and savory foods, pickling
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From the carrot family, resembles anise and dill.
From Argentina and India
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Popular with Italians and Scandinavians for
the breads, soups
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Spice from western Asia, celery flavored
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Mostly used in curries in Africa, India, and
Near Eastern Countries
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French mixture of dried parsley, chervil, tarragon,
and chives
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Powder made from sassafras leaves
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Thickens and flavors creole dishes
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Member of ginger family with pine-like aroma and
pungent flavor
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Widely used in Southeast Asian cuisine
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Potent bulb of onion family, which flavor lessens with
slow cooking
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Dressings, meats, cooked vegetables, breads,
pastas
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Spice root of a plant native to tropical Asia, used
fresh, dried, powdered, or preserved. Both hot and
sweet
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Used widely in middle eastern and Asian
cuisine and powder form in European cuisine.
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Sweet, spicy, garlicky sauce made from fermented
soybean paste
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Used extensively in Chinese cooking
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Flavored natural sweeteners that break down when
heat is added
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Teas, coffees, breads, pastries, desserts,
sauces
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Related to mustard family, pungent, available
ground or powdered
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Used as a condiment mainly, particularly in
European cuisines
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Herb and red pepper blend that gives characteristic
of Italian cooking
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Pizza, sauces, salads, cheeses
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Dried berries of evergreen species with warm flavor
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Lamb, duck, goose, sauerkraut, stews, and
used to flavor gin
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Have strong floral-lemon fragrance
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Used mainly in Southeast Asia and Pacific
cuisines
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Strong blend of black pepper and dehydrated lemon
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Broiled meats, chicken, seafood, and salads
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Mediterranean leaf herb, smells of light lemon scent
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Salads, compote, drinks, tea, and Chartreuse
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Herb with bulbous base and typically smells of lemon
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Common in Southeast Asian cuisines
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Roots and rhizomes of plant in the pea family
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Used mainly in confections and liquor
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Herb with strong and unusual celery flavors
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Seasons stocks, stews, and soups
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Spice made from lacy covering from inner shell of
the nutmeg seed
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tastes like nutmeg and cinnamon,used in
chocolates, yellow cakes, stews
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dried kernel of cherry stone of tree native to Middle
east and Turkey, bitter and nutty
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Breads, cookies, pastries for its cherry-almond
aromas
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Native to Northeast Americas, boiled down to make
either syrup or sugar for sweetening
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Member of mint family, with tastes similar to thyme
and oregano
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Used widely in European savory dishes
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Herb with a cool, pungent flavor, could be dried or
fresh
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Sauces, jellies, desserts, edible garnish, lamb,
certain vegetables
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Thick paste made from fermented soybeans
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Common in Korean and Japanese cuisine
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MSG (mono sodium glutamate,
Ajinomoto)
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An almost tasteless salt used in the Orient and
abroad
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Intensify flavors of meats vegetable, and
sauces
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Combo of whole spices including mustard, bay leaf,
pepper, cinnamon, allspice, ginger
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Pickling and preserving meats, vegetables
and flavoring of soups and stews
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Dehydrated flakes of onion, celery, carrot and bell
pepper
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Soups , stews, casseroles, and sauces
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Seed of the mustard plant grown around the world
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Used for pickling, sauces, rubs, soups,
gravy's, dressing
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Evergreen herb with aroma close to juniper and
rosemary
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Used in Mediterranean to flavor meats and
game bird after being cooked just for the
aromas
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Small, black seed-member of buttercup family and
native to India
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Its peppery-herb like taste is used mainly in
Indian cuisines
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Native to Indonesia and Philippines, kernel of fruit of
Nutmeg tree
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Used in most sweet and savory European
dishes
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Sweet, yet pungent-forms of powder salt, minced,
chopped, dried, sliced
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Any food where onion is called for, especially
when need to be visible
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Wild and stronger version of Marjoram. Greece,
Japan, Mexico
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Meat, stews, beans, pizza, etc.
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Paste made from oysters, salt, and seasoning
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Flavoring common used in Southern Chinese
cooking
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Powder form of a vitamin C rich red pepper grown in
America, Spain, and Hungary
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Color and mild flavor in seafood, egg dishes,
and meats
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Grown globally for its many culinary uses
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Season and garnish soups, stews, salads,
potatoes, stuffings, marinades, etc.
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Black: dried, immature berries of climbing plant/
white mature version with hulls removed
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whole pickling, soups, gravies,
meat-ground:meat, vegetable, fish, egg, etc.
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Mix of peppercorns, Chiles, mustard seed, allspice,
cloves, ginger, mace, and bay leaf
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Used to pickle and/or preserve vegs, eggs,
meats, etc.
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Ripe fleshy fruit of the red pepper plant packed in its
own juices
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Used for brilliant color more than flavor for
veg,stews, and salads
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Tiny, black seeds from poppy plant imported mainly
from Holland, Romania, Turkey, Poland
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Mainly for baked goods and salads
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Mix of sage, pepper, marjoram, thyme, onion, celery
salt
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Poultry, pork, veal, fish stuffings, meat loaves,
dumplings, biscuits
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Ground mix of cinnamon, nutmeg, ginger, cloves
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Pumpkin pie, fruit desserts, and sweet yellow
vegs
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Crushed pods of hot red peppers from Japan,
Africa, Mexico, Turkey, U.S.
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Used for heat in meats, fish, and egg dishes
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Shrub native to Mediterranean, mint family, with
evergreen aromas: dried or fresh
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Beef, pork, veal, duck, chicken, vegs, lamb,
breads
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Dried stigmas of purple crocus, must be pulled by
hand, hence its expensive tag
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Used for mainly Spanish and Italian dishes for
its yellow color and mild flavor
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Dried leaf of shrub in mint family; grown in Albania
and Yugoslavia
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Season pork, veal, chicken, game bird,
stuffings, and sausages
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Grown primarily in France, has light balsam flavor;
bitter but almost like thyme
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Stuffings, sausages, meat, fish,sauces, gravies
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Scallions (spring onion, green
onion)
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Used in many cuisines, especially Asian
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Seeds from a blossom plant native to India,
Indonesia, and Africa ; can be raw or toasted
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Pressed for its oil, condiments, garnish
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A way of curing and preserving meats with burning
of fragrant woods
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Salmon, ham, bacon, teas, whiskeys, barbecue
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Asmalll onion that produces many bulbs, can also
be freeze dried
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Like garlic, can flavor meats, fish, poultry, etc.
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Shrimp spice or crab boil
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Whole spices including red peppers, bay leaf,
peppercorns, and mustard
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Add to boiling water for cooking seafood
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In Dock family, long slender leaves with acidic flavor
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Shredded add to lettuce for lemon juice
replacement
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Condiment made from fermented and brewed soy
beans which has salty, meaty flavor
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In many Chinese and Japanese dishes
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Powder made from the dried berries of Sumac bush
native to Middle East;sour fruit flavor
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Made in Avery Islands with small Mexican hot
peppers and vinegar
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Egg dishes, gravies, marinades, soups,
sauces, etc.
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Paste made from crushed sesame seeds
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Basis of many middle eastern dishes
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Fruit of tree native to India; dried and very sour
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Curries, chutneys, pickled fish, sauces, and
drinks
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Herb from daisy family with licorice-like flavor and
aromas
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Fish, eggs, chicken, lobster, bernaise
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Grown primarily in Spain and S. France
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Soups, stocks, fish, and most meats
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Underground fungus prized in European cuisine,
grown wild, garlicky aromas
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Plant native to Southeast Asia, root is used
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Common ingredient in curries and often
substitute for Saffron
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Pod of the climbing orchid from tropical America;
rich and sweet
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Various desserts and drinks
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Wasabi(Japanese Horseradish)
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Plant whose very spicy root is a staple in the orient
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Used primarily as a condiment to raw seafood
dishes
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