Did You Know – More Herbs & Spices
Ten more kinds of herbs and spices and what food to use them with.
- MINT: Aromatic with a cool, fresh flavor. Excellent in beverages. Use to flavor fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
- OREGANO: Strong aromatic. Use whole or ground to flavor tomato juice, fish, eggs, pizza, chili, poultry, and vegetables.
- PAPRIKA: A bright red ground pepper, this mild spice is used to flavor meat, vegetables, and soups or as a garnish for potatoes, salads, and eggs.
- PARSLEY : Best when used fresh, but can be used dried (labeled “parsley flakes”). Use to flavor fish, omelets, soup, meat, and mixed greens.
- ROSEMARY: Strong aromatic. Can be used fresh or dried. Use to flavor fish, stuffing, beef, lamb, poultry, onions, and potatoes.
- SAFFRON: This orange-yellow spice is used to flavor or color foods such as soup, chicken, rice, and breads.
- SAGE: Use fresh or dried to flavor fish, beef, poultry, cheese spreads, and breads. The flowers are sometimes used in salads.
- TARRAGON: Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, and dressings.
- THYME: Sprinkle leaves on fish or poultry before broiling or baking. Place a few sprigs directly on the coals shortly before meat is finished grilling.
- TURMERIC: A member of the ginger family it is used to flavor soups, stews, curries, marinades, smoothies, roasted vegetables, mac & cheese and desserts.
Source: Ron Douglas
Image: WP AI
http://www.InDianesKitchen.com
Share this:
Categories: Did You Know, Spices/Seasoning
Hello Diane, I use all but two.
Wow that’s amazing Tangie, you are a good cook! We are headed to Amish Country soon to refresh my herbs and spices. They sell them so cheap compared to the stores and they are fresher. I may have to pick up some fry pies too. Lol
More good advice
Thank you Derrick!
More very useful information Diane, thanks
You’re welcome Sheree
Thank you Ned!
Thank you for the useful post!
You are very welcome!
This is a wonderful overview, thanks!
You’re welcome Tierney!
I’ve used thyme and rosemary a lot in recent while for stews and they really do add so much flavour to the beef or lamb!
Paprika is a family favourite here. 🙂 And mint can also go very well with salads. Makes it so refreshing.
I agree, that’s why I grow rosemary and thyme in the garden every year. I buy a huge container of paprika at Sam’s Club it’s great in so many recipes. I made wings for supper tonight and my rub has 1 Tbsp of paprika in it along with other spices and herbs. I don’t care for mint but add chili powder to my list of favorites too.
I need wings now!
I can almost say something about each of these herbs and spices … but let me just mention two of them.
Paprika: There is no better paprika than the smoked paprika one buys in Spain (in a tin).
Saffron: It’s a must when you’re making paella.
So, so you can see that paprika and saffron bring back fond memories of the food we enjoyed in Spain!
We buy a huge container of paprika from a warehouse club, I use it a lot. I have had saffron threads for a long time but haven’t used it yet. The threads last for 2-3 years but I’ve had them longer. 🤷🏽♀️ I love that these bring back memories of Spain, so special!
I’ve been reading over your herbs list. I have a few. I eat a lot of salmon . I was amazed at the different spices you recommend for fish.
I was watching a show about cooking yesterday and they said the one thing that makes a good cook is using different spices and herbs. Of course they were very specific about which ones to combine for the best flavor. I used to only use salt and pepper when I first started cooking but now I love to change up recipes by using different spices and herbs.
Thanks for the info Diane ! I use most of these but one I don’t use is mint. I don’t like anything mint, I’m a weirdo ! lol
No your not, the only mint I like is Andes Mints with chocolate, nothing else.
“Parsley, sage, rosemary and thyme” … good seasonings and good attributes to have according to the song.
That is a wonderful song!
Yes!