Spices

Name	Image	Description	Flavor	Uses
Allspice		It is a dark-brown, pea-size berry. Comes from the evergreen pimento tree.	Pungent, sweet mixture of cinnamon, clove and nutmeg flavors	Breads, cakes, cookies, fruit sauce recipes.
Basil		Member of the mint family. It has green leaves.	Sweet clove-like flavor, pungent	Mostly used in Italian and Mediteranean cuisine. Best with chicken, eggs, fish, pasta, tomatoes.
Bay Leaf		Leaves from the evergreen bay laurel tree. Also called laurel leaf.	Woodsy, pungent	Meats, pickling, sauces, soups, stews, vegetables.
Bouket Garni		Small bundle of herbs wrapped in a cheesecloth bag or tied together and added in soups to add flavor (parsley, thyme, and bay leaves is the classic combination).	Herb blend	Soups, stews
Cayenne Pepper		A mixture of seasoning made from different tropical chiles, including red cayenne peppers. It is very hot and spicy, so use in moderation if you don't like spicy foods. Also called red pepper.	Hot, pungent	Eggs, cheese, Cajun recipes.
Celery Seed		Comes from wild Indian celery called lovage.	celery flavor, slightly bitter	For pickling, salads (potato and cole slaw), soups.
Chili Powder		A mixture of different seasonings (ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices).	Mild to hot	Chili, eggs and cheese, soups, stews.
Chives		Belongs to the onion and leek family. Source of vitamin A.	Onion or garlic flavor	Appetizers, shellfish, cream soups, salads, sauces.
Cilantro		Bright-green stems and leaves from the coriander plant.	Pungent, soapy fragrance	Very popular in Italian, Latin American and Mexican recipes (Fish, rice, salsas, salads).
Cinnamon		Bark from the Ceylon or Cassia tree Comes in buff color or dark reddish color.	Cinnamon sticks are added to dishes during the cooking process to add flavor. It is very aromatic and sweet.	Sweets, hot drinks, vegetables (carrots, winter squash, sweet potatoes).
Clove		Reddish-brown budds from the tropical evergreen clove tree.	Aromatic, pungent and sweet. They give a very strong flavor so use with care.	spice cakes and cookies baked beans, pickling, sauces.
Coriander		Related to the parsley family. Seeds from the coriander plant.	Mixture of lemon, sage and caraway flavors.	Mostly in Mexican and Spanish recipes, pickling, sausages
Cumin		Dried fruit from a plant in the parsley family.	Slightly bitter, pungent, hot	Middle Eastern, Asian and Mediterranean cuisine (Chili and curry powder blends, fish, lamb, pickling).
Dill Seed		Dried seed from the dill plant	Tangy and pungent flavor	salads,meats, sauces, vegetables
Dill Weed		Green leaves from the dill plant	Pungent, tangy	fish, pickling, salads, sauces, eggs, vegetables, breads.
Fennel Seeds		Oval, greenish-brown seeds from the fennel plant	Aromatic, slight licorice flavor	Breads, fish, sauces, sausage, soups, Italian recipes.
Ginger		The root from the ginger plant	slightly sweet, slightly pungent and spicy aroma	Chinese, Jamaican and German recipes, (cakes, cookies, marinades).
Marjoram		Member of the mint and oregano family. Oval, pale green leaves.	Aromatic, slightly bitter and pungent	Fish, meat, poultry, sausages, stuffing, vegetables
Mint		One of the most popular spice used.	Strong, sweet, cool	Refreshing beverages, desserts, lamb, sauces, soups
Mustard Seed		Comes in white, yellow, and brown seeds.	Hot, pungent	Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces.
Nutmeg		Oval seeds from the nutmeg tree. Dark grey color. Mace is the spice obtained from the membrane of the seeds.	Nutty, warm, spicy	Beverages, cakes, cookies, white sauces, sweet potatoes
Oregano		Member of the mint family, related to marjoram and thyme	Strong, aromatic with a pungent marjoram flavor	Fish, meat, poultry, tomatoes; Greek, Italian and Mexican recipes
Paprika		Powdered dried red peppers	Slightly bitter, sweet to hot	Dips, fish, poultry, salads (potato and egg), soups; important ingredient in goulash
Parsley		Curly leaf and Italian (flat-leaf) parsley are two of the more popular spices that exist.	Slightly peppery	Sprigs used as garnish, herb mixtures, sauces, soups, stews
Peppercorn		Berries from the pepper plant. Black, white and green peppercorns are three kinds processed from the this plant.	Hot, peppery	Enhances flavor of most meats, eggs and poultry
Poppy Seeds		Very small gray, white seeds from the poppy plant	Deep nutty flavor with crunchy texture	pastries, breads, cakes, salad dressings, vegetables, meat
Rosemary		Silver-green leaves; member of the mint family	Sweet, hint of lemon	Casseroles, fish, fruit salads, lamb, soups, stuffing, potatoes
Saffron		Dried yellow-orange stigmas from the crocus plant.	Pungent, aromatic	Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads
Sage		Narrow, oval, gray-green leaves.	Musty, minty, slightly bitter	Chicken, duck, goose, pork, sausages, stuffing
Sesame Seed		Tiny, flat seeds, brown, red or black	Nutty, slightly sweet	Breads, cakes, cookies, salad dressings, seafood
Tarragon		Narrow, pointed, dark-green leaves	Slightly licorice flavor	Eggs, meats, pickling, poultry, salads, sauces
Thyme		Member of the mint family. It is a bush with gray-green leaves.	Pungent, tea-like	Fish, meats, poultry, soups, vegetables, potatoes
Turmeric		Yellow-orange root of a plant related to ginger; used to flavor and color food.	Pungent, earthy, slightly bitter flavor	Curries, East Indian cuisine, primary ingredient in American-style mustard