| sharbear, here is a modified herb and spice list for you. If you have any quesions about what herb or spice to use where just ask me. I utilize tons of herbs and spices in my day to day cooking and sometimes not the normal herb or spice that are on the market shelf. I also have recipes for healing or relaxing baths, teas, etc. Linda The most common dried herbs that you're likely to have on your shelf: Bay leaf - primarily used for flavoring soups, stews, and marinades Basil -- use in tomato dishes, poultry, eggs, and vegetables Dill - best with seafood, potatoes, chicken, carrots, tomatoes, eggs, and breads Oregano - use with lamb; pork; beef; chicken; beans; Italian, Greek, and Mexican dishes, tomatoes Rosemary - best with lamb, poultry, pork, grilled meats, vegetables and potatoes, marinades, breads Sage - best with bread stuffings, game, vegetables, pork, veal Tarragon - use with seafood, poultry, veal, fruit, marinades, vinegars Thyme - best with chicken, veal, vegetables, marinades, soups, Creole dishes The basic spices that you most likely have: Black pepper - grind it fresh over most everything Cayenne - add with care to anything when you want "a little heat' Cinnamon - use in breads, desserts, chicken, pasta and rice, cheese and egg dishes Cumin - Mexican, Tex-Mex, Indian dishes (I also like it inside my turkey and in the stuffing. It is great in butternut squash soup) Curry powder - Indian and Asian dishes, soups, rice salads, meats, poultry Nutmeg - use in desserts, stews, soups, poultry, beef, pork, beans, lentils, noodles, rice Paprika - meats, poultry, vegetables, pasta, grains, dried beans, cheese and egg dishes (smoked paprika is even better and offers another taste element along with hot hungarian paprika - try one of them in mac and cheese) |
