Chef Table, Cajun Style

By definition, Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones. Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees.

I will use the word spices to indicate any substance, herb, spice, or vegetable used to flavor foods. There are a myriad of spices and a host of varieties. It is typically cost prohibitive to stock every conceivable type and variety of spice. For this reason, I have chosen to focus on those herbs, spices, and dried vegetables that are used the most and in a wide compliment of recipes as flavoring agents.

While I am happy to source more exotic and rare herbs and spices for the discriminating and wildly adventurous cook, I will only present here a full compliment of spices that will allow any cook to be adventurous and successful at a minimal cost.

A “master” herb or spice is one that is used more frequently in common recipes and is often considered to be a kitchen staple. The 10 master herbs and spices are designated with an *.

Allspice

Description/Taste and Aroma: Dried Berries often used in ground form. It is not a mixture made up of all spices. People often think it smells and tastes like a mixture of cloves, cinnamon, and nutmeg. This spice tends to enhance the flavors of other herbs and spices used with it, especially when used with cinnamon and nutmeg.
Geographic Information: Bermuda, Honduras, Jamaica, and Mexico are major suppliers.
Uses: A versatile spice used with meats, veggies, and in sweet items. Allspice is often an ingredient in Jamaican jerk seasoning, in pickling spices, in spiced tea mixes, cakes, cookies, and pies. It is used to enhance soups, stews, and curries. It works well with apples, beets, cabbage, caramel, cardamom, cinnamon, cloves, coriander, game meats, ginger, juniper, mace, mustard, nuts, nutmeg, onions, pears, poultry, pork, pumpkin, root vegetables, seafood and yams.

Anise and Star Anise

Description/Taste and Aroma: Two different spices both with licorice overtones. Anise comes in seed and ground forms while star anise is a cluster of tiny spokes that are most often used in ground form.
Geographic Information: Spain and Mexico, China, Vietnam.
Uses: Gives the distinctive taste to licorice candy. Often used in cakes, cookies, and breads, soups, and stews, syrups, cordials, and fruit preserves. . Pairs well with apples, beets, beef, caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander, cranberry, fennel, figs, fish, game meats, garlic, peaches, pomegranates, pork, poultry, pumpkin, root vegetables, seafood, and is often used in tea.

Basil*

Description/Taste and Aroma: Many varieties are available. Sweet Basil is most often used. Leaves that are used whole, chopped, or ground. Imparts a sweet taste with a refreshing bouquet.
Geographic Information: Grown primarily in the United States, France, and the Mediterranean region but is cultivated throughout the world and it is easy to grow your own.
Uses: A must for any tomato based sauce or dish. Basil is a staple in Italian and Greek ethnic cuisine. It enhances the flavor of beef, chicken, eggs, fish and seafood. Basil blends well with capers, chives, cilantro, garlic, marjoram, oregano, mint, onion, parsley, rosemary, thyme, and savory. It can be used alone or along with other spices to enhance the taste of pasta. Serve basil with artichokes, eggplant, green vegetables, mushrooms, olives, pizza, grains and some fruits. Sweet Basil is the best basil for pesto and tomato salads.

Bay leaf

Description/Taste and Aroma: Bay leaves are often used whole in Bouquet Garni or chopped or ground for use in other cooking. It is pungent and sharp at the same time and also both bitter /sweet. Flavor is at its peak when dried and best when used with other herbs and spices.
Geographic Information: Originally from the Mediterranean and now grown in Europe and the Americas. It is easy to grow your own. It is prefers temperate climates that are not too cold or too hot.
Uses: A staple in American kitchens, slow to release its flavor it is best used in soups, stews, sauces, marinades and foods that need to take time to settle for a while. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. This herb is essential to French, Italian, and Greek cooking. A classic bouquet garni includes bay, thyme, parsley and rosemary. Most recipes will use a dried leaf crumbled or ground. It blends well with allspice, artichokes, beans, beef, game meats, garlic, grains, juniper, lentils, marjoram, mushrooms, nuts, oregano, parsley, potatoes, poultry, sage, savory, seafood, thyme and tomatoes. It is sometimes used as a compliment to add a note of spice to fruit compotes and puddings. It is always used with milk to prepare a béchamel sauce.

Caraway

Description/Taste and Aroma: Generally used in seed form or as a ground spice. It imparts its unique taste to Rye Bread. Often thought of as tangy yet sweet.
Geographic Information: Holland is the world's largest Caraway producer. It is also grown in Germany, Russia, Morocco, parts of Scandinavia, Canada, and the USA.
Uses: It is favored by German cooks and often found in rye bread, sauerkraut, sausage, cheese, cabbage, and soups. It adds a unique tang to broccoli, apples, beets, cured meats, mushrooms, nuts, pork, poultry, root vegetables, potatoes, seafood and yeast breads. Blends well with coriander, dill, fennel, garlic, onions, oregano, parsley, and thyme.

Cardamom

Description/Taste and Aroma: Ground seed of the ginger family. The seeds are between 1/4 and 1-inch long. Comes in regular (greenish white) and black varieties. Greenish White is preferred with a smoother taste. Has an intense, sweet flavor and a pungent aroma.
Geographic Information: India, Guatemala, Vietnam, Papua New Guinea, and Ceylon
Uses: Curry blends and breads, but the majority is used in Arabic countries as a flavoring for coffee. Most often used in sweet or savory dishes. Combines well with apples, bananas, beans, caramel, cinnamon, citrus, coconut, coriander, curry, dates, ginger, grains, nuts, paprika, pears, pepper (true), pumpkin, rice, saffron, sugar, squash, tea, turmeric, yams, and yeast breads.

Celery*

Description/Taste and Aroma: Both seeds and dried stalks are used It has a salty and slightly bitter flavor with an aroma a bit like parsley.
Geographic Information: Most of the cultivated seed is grown in France and India
Uses: In bread stuffing, casseroles, soups, stews, appetizers and as a garnish. Combines well with cabbage, cilantro, cucumber, cumin, fish, garlic, ginger, mustard, onion, parsley, pepper (capsicum and true) potatoes, poultry, rice, rosemary, sage, tomatoes, and thyme.

Chives

Description/Taste and Aroma: A member of the lily family it has a mild onion flavor with faint taste of garlic.
Geographic Information: Most of North America. Easy to grow and often grown as a window plant. California produces much of the commercial crop. Grown in many parts of the world.
Uses: Fines herbs, a traditional French herb blend, as a garnish, in mashed potatoes, soups, scrambled eggs, stews. Works well with asparagus, basil, cheese, cilantro, dill, fennel, green vegetables, horseradish, mushrooms, olives, paprika, pasta, parsley, seafood, and tarragon. Often served with butter and sour cream.

Cilantro

Description/Taste and Aroma: It is the leaf of the coriander plant. Some think it is similar to a mixture of citrus and parsley with a bite. People either love it or hate it. Some find it soap like others find it refreshing.
Geographic Information: Most of North America. California produces much of the commercial crop. Staple in many Mexican dishes and grown in Mexico. Also grown in Mediterranean area.
Uses: Most Mexican cooking. One of the first herbs to be used by humans it is used in a variety of Ethnic cuisines including Indian, Mediterranean, European, and Mexican. Great with avocados, beef, chilies, citrus foods, coconut, coriander, corn, cumin, curry, dates, fennel, figs, garlic, mint, onion, oregano, pepper (capsicum and true), poultry, sausage, seafood, and tomatoes. Better to add leaves at end of cooking as heat diminishes them.

Cinnamon

Description/Taste and Aroma: Dried bark of various laurel trees. One of the more common trees from which Cinnamon is derived is the cassia and Chinese cassia is very robust in flavor. Americans grew up with the cassia version of cinnamon. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. It is slightly bitter and sweet at the same time. It has an appealing smell and is often used as an air freshener or to disguise odors. The higher the level of volatile oils the more intense the flavor and smell. True Cinnamon has no volatile oils. Cassia varieties from 1 to around 5 percent volatile oils. Vietnamese cinnamons have around 5 to 7 percent volatile oils.
Geographic Information: True Cinnamon is native to Sri Lanka. The Cassia Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America
Uses: One of the most common baking spices. Mixes well with Nutmeg, Ginger, and Allspice. Used in cakes, cookies, and desserts throughout the world. Often used in savory chicken and lamb dishes, used to enhance fruit and to flavor cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages and as aromatic decoration at holiday celebrations. Combines well with apples, bananas, beans, caramel, cardamom, chilies, chocolate, cloves, coffee, coriander, cranberry, cumin, curry, dates, game meats, figs, grains, lamb, mace, peaches, pears, poultry, pumpkin, rice, sugar, squash, tangerines, tea, turmeric, vanilla, yams and yeast breads. One of the ingredients in 5-spice powder.

Cloves

Description/Taste and Aroma: Brown dried flower buds of an evergreen tree in the myrtle family it is strongly pungent and bittersweet.
Geographic Information: Madagascar, Indonesia, Brazil, and Ceylon
Uses: Spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes. Combines well with allspice, apples, bay leaf, beets, cardamom, carrots, chocolate, cinnamon, citrus, coriander, curry, fennel, game meats, ginger, mace, nuts, nutmeg, peaches, pineapple, pork, pumpkin, root vegetables, sausages, vanilla and yams.

Coriander

Description/Taste and Aroma: Both seed and ground forms are used. It is has a strong lemon scent and can impart a lemony or orange tang.
Geographic Information: Morocco and Romania, Europe, India, and the USA
Uses: Indian curries, gin, American cigarettes, and sausages. It is used in a specific type of bread, some stews, and new uses for this old world spice are being found in modern times. It should be crushed or ground prior to use. Combines well with allspice, apples, bananas, beans, chili, cilantro, cinnamon, citrus, cloves, cumin, cured meats, curry, game meats, fennel, fish, garlic, ginger, mace, mint, mushrooms, nutmeg, onion, parsley, pork, potatoes, poultry, and seafood.

Cumin

Description/Taste and Aroma: Pale green oval seed from the parsley family. It has a distinctive, slightly bitter taste with tinge of heat or warmth left on the tongue. Also there is black cumin which is milder and sweeter.
Geographic Information: Iran, India, Sicily and Malta but is easy to grow and adapts well to multiple climates. Does not produce seeds until the second year and is not a pretty garden plant.
Uses: Mexican dishes such as chili. Robust stews and piquant sauces. Combines well with allspice, anise, avocados, bay leaf, beans, beef, cabbage, cardamom, cheese (hard), cilantro, cinnamon, citrus, coconut, coriander, cucumber, curry, fennel, fenugreek, garlic, ginger, grains, lamb, lentils, mace, onion, nutmeg, parsley, potatoes, poultry, rice, sausages, seafood, and tomatoes.

Dill

Description/Taste and Aroma: Both seed and weed are used and both come from the same annual plant. The weed is best used prior to flowering. The seeds come from the flower head and are pungent imparting a scent that is a bit like caraway, but lighter. Can have hints of anise or lemon depending upon the variety used. Has a bit of warmth to it.
Geographic Information: Native to southern Russia. United States and India for commercial uses but it is easy to grow and can be found in many countries.
Uses: A common pickling spice. Often sprinkled on tomatoes, blended into tuna salad, enhances dips with rye bread. Often used in German, Russian, and Scandinavian dishes. Combines well with anise, basil, cabbage, capers, caraway, carrots, chives, coriander, cucumbers, cumin, eggs, fennel, garlic, ginger, horseradish, mint, mustard, oregano, onion, paprika, parsley, potatoes, seafood, tarragon, tomatoes, turmeric, veal, vinegar, and yeast bread. When cooking, add at end of the cooking as it looses flavor if over heated.

Fennel

Description/Taste and Aroma: Several varieties and all have oval, green-yellowish brown dried fruit and are a member of the parsley family. It is reminiscent of anise but sweeter and less pungent.

Common Fennel (Meim fanindum) often cultivated in kitchen gardens.
Sweet Fennel (Famuulum dulcc) native of Italy and Portugal, smaller plant than the common fennel but the fruit is 5 times the size of the common fennel.

Geographic Information: India and Egypt
Uses: Fish seasoning, blackened seasonings, Italian sausages, Middle Eastern cooking, curry powder mixes. Combines well with anise, artichokes, basil, beans, cabbage, cheese, cilantro, cinnamon, cucumber, cumin, dill, eggplant, fenugreek, figs, fish, garlic, lemon balm, lentils, mint, olives, onion, oregano, parsley, pork, potatoes, rice, sausage, seafood, thyme, tomatoes and veal. One of the spices in 5-spice powder and garam masala.

Garlic*

Description/Taste and Aroma: The dried root is a member of the lily family. The root bulb is used and comprised of sections called cloves that are protected by a layer of skin and held together by additional layers of skin. There are several varieties each having its own flavor. Not all are used in cooking. Distinctive, pungent, warm, aromatic, sweet and spicy at the same time. Whole cloves, minced, granulated and powdered forms are commonly used.
Geographic Information: Native to central Asia, grown throughout the world. California produces most of the cultivated crop. The most cultivated variety is Common garlic which is a hardy plant, known in the United States by the name of English garlic; it is a native of Sicily, capable of growing in almost any soil.
Uses: A staple in almost every cuisine throughout the world. It is a key ingredient in Italian, Mexican, and Chinese cooking. Used with every food group except desserts and sweets. It is also rarely used in beverages. Compliments almost everything but sweet spices and fruit.

Ginger

Description/Taste and Aroma: Often dried and ground or "crystallized" with sugar. It is slightly hot and biting while also sweet, warm, and somewhat woody.
Geographic Information: India, China and Jamaica. 3 species are found in the USA, but they are very different in properties than their Asian cousins. Their taste is however similar to those found in Asia. Australia has begun cultivating it now.
Uses: Gingerbread, ginger ale, gingersnaps, fruit pies, savory dishes and Asian dishes. Combines well with allspice, anise, asparagus, bananas, basil, beef, carrots, chilies, chives, chocolate, cilantro, cinnamon, citrus, cloves, coconut, coriander, cranberry, cumin, curry, dates, fennel, figs, fish, garlic, nuts, nutmeg, onion, peaches, pears, pepper (capsicum and true) poultry, pumpkin, raisins, root vegetables, seafood, sugar, tea, turmeric, vanilla, veal, and yams. Enhances flavor in salt-free seasonings.

Mace

Description/Taste and Aroma: The nutmeg tree produces two spices, nutmeg and mace. Mace is the ground outer covering of the nutmeg seed. Its flavor and aroma are similar to nutmeg but mace has higher degree of pungency.
Geographic Information: Warm climates throughout the world. Indonesia, Grenada, New Guinea, West Indies and like climates. Most comes from Banda Islands processed through Java and Sumatra.
Uses: Primarily used in baking, it is the dominant flavor in doughnuts. It is often used in cakes, cookies, and in savory dishes like European soups and stews. Combines well with allspice, asparagus, beans, cabbage, carrots, cheese, cinnamon, cloves, coffee, cranberries, cumin, eggs, ginger, nutmeg, peaches, pumpkin, potatoes, sausage, sugar, vanilla, veal, and yams.

Marjoram

Description/Taste and Aroma: Grayish-green leaf. Can be mistaken for oregano. There are at least 8 species, besides numerous varieties. The species most frequently cultivated are the common or pot marjorum (O. vulgare), sweet or summer marjoram (O. majorana), and winter marjoram (O. herachoticum.) sweet with an undertone of bitterness.
Geographic Information: United States, France, Mediterranean
Uses: A seasoning used in pasta blends, tomato dishes, vegetables, meat sauces, poultry seasonings, soups, and stews. Combines well with artichokes, basil, beans, beef, cheese, cinnamon, cumin, eggplant, fennel, garlic, mushrooms, onion, oregano, parsley, seafood, squash, thyme, and veal.

Mustard

Description/Taste and Aroma: There are three types of mustards, all having yellow flowers and small round seeds. Hot and spicy, powdered mustard has no aroma when dry, but when mixed with water it releases a hot aroma.

Brown Mustard, Brassica juncea, more pungent and brighter flavor
White Mustard, Brassica hirta, less pungent and more mellow in flavor. This is the mustard that is commonly called Yellow Mustard as the seeds are more yellow than white.
Black Mustard, Brassica nigra, very strong and distinctive flavor used often in Southeast Asian and Indian cooking,

Geographic Information: North Dakota is largest domestic producer, also found in Canada and England
Uses: Indian dishes and a world of condiments. There are a myriad of prepared types to purchase including stone ground, salad, gourmet, Dijon, and wine varieties. Enhances meats, fish, fowl, sauces, and salad dressings. Often used in pickling or in boiling vegetables such as cabbage or sauerkraut. Combines well with beef, cabbage, capers, cheese, chilies, cured meats, fennel, game meats, garlic, honey, onion, poultry, root vegetables, sausage, seafood, vinegar /wine, and yeast breads.

Nutmeg

Description/Taste and Aroma: The nutmeg tree produces two spices, nutmeg and mace. Nutmeg is the brown seed of the evergreen tree native to the Molucca Islands. It is piquant yet sweet, similar to cinnamon but has more of a bite. Less intense than its sibling, mace.
Geographic Information: Warm climates throughout the world. Indonesia, Grenada, New Guinea, West Indies and like climates. Most comes from Banda Islands processed through Java and Sumatra.
Uses: Primarily used in baking, it is often found in cakes, cookies, and in savory dishes like European soups and stews, sausages, meats, soups, and preserves. Nutmeg is commonly added to eggnog. Combines well with allspice, asparagus, beans, cabbage, cardamom, carrots, cheese, cinnamon, cloves, coffee, coriander, cranberries, cumin, eggs, fish, ginger, lamb, mace, onion, peaches, pepper (true), pumpkin, potatoes, pumpkin, sausage, seafood chowders, , sugar, thyme, vanilla, veal, and yams.

Onion*

Description/Taste and Aroma: The ever popular onion is a bulb of Allium cepa, of either the lily or the amaryllis family. A number of varieties exist each with a unique flavor and various colors. Intensely pungent with a sharp bite. Some varieties are almost sweet.
Geographic Information: Worldwide
Uses: Meats, vegetables, sauces, soups, stews, appetizers, eggs, sauces, relishes, breads. Compliments everything but sweet spices and fruit.

Oregano*

Description/Taste and Aroma: Multiple varieties exist. Greek Oregano is a dried leaf that is uniquely pungent, highly aromatic and a mixture of sweet and savory. The Mexican variety is more intense and has a wilder flavor.
Geographic Information: United States, France, Mediterranean, Mexico, Turkey
Uses: Pasta seasoning blends, tomato dishes, vegetables, meat sauces, poultry seasonings, soups, and stews. A key ingredient in chili powders. Combines well with artichokes, basil, beans, beef, cheese, cinnamon, cumin, eggplant, fennel, garlic, marjoram, mushrooms, onion, parsley, pasta, poultry, seafood, squash, thyme, tomatoes, and veal.

Paprika*

Description/Taste and Aroma: Comes from a mild red pepper in the Capsicum annum family. There are several varieties and some are hotter or sweeter than others but all have a slight heat to them and a strong red color.
Geographic Information: Hungary, Spain, South America, and California.
Uses: Main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. Often used with eggs, fish /shellfish, cheese, sausages, tomato dishes and in vegetable casseroles. Combines well with all meats, all vegetables, and can be used to spice fruit. Often used with allspice, beans, beef, caraway, cardamom, cheese (white preferred), garlic, ginger, legumes, oregano, parsley, pepper (other capsicum varieties and true pepper), pork, poultry, rosemary, saffron, thyme, turmeric and vegetables..

Parsley

Description/Taste and Aroma: Several varieties exist with various tastes. Light, fresh, slightly sweet and slightly bitter taste.
Geographic Information: California grows a large amount commercially. Often found in windowsill gardens and in home gardens as it is easy to grow.
Uses: Curly parsley is often used as a garnish. Flat parsley, also called French or Italian parsley, is favored by chefs for cooking in soups and sauces, tuna salad, and eggs. It is often combined with other herbs and spices in prepared blends. Works well with artichokes, asparagus, basil, bay leaf, beans, beef, chives, dill, game meats, garlic, marjoram, mushrooms, grains, onion, oregano, pasta, potatoes, poultry, seafood, thyme, tomatoes, and yeast bread.

Pepper, Capsicum Chili and Bell versions*

Description/Taste and Aroma: Multiple varieties all from the nightshade family. Commonly called chili pepper, red pepper, or sweet pepper. Some are very hot while bell peppe have no heat to them at all. Chemicals in the fruit can produce a strong burning sensation in the mouth. Most have mild aromas but a few are very intensely pungent. Rated for hotness based on a scale devised by American chemist Wilbur Scoville in 1912 which measures the hotness or piquancy of a chili pepper, calculated on the amount of capsaicin it contains. The number of Scoville heat units (SHU) indicates the amount of capsaicin present and how hot the pepper is. Naga Jolokia is the hottest chili in the world with a rating of 1,040,000 SHU. Each year’s crop can vary so heat units shown on the scale are approximate for each type of pepper listed. Crushed Red versions can vary in hotness but most range in the 20,000 to 40,000 unit level.
Geographic Information: Grown throughout the world. Major crops are produced in Central and South America and the West Indies. A majority are found in the Americas.
Uses: Often combined with other herbs and spices in prepared blends. Each has a distinctive taste. Used with eggs, meats, cheese, vegetables, soups, sauces, pastas, breads. A main ingredient in Mexican, Hungarian, Italian and United States cuisine. Compliments all meats, all vegetables, and can be used to spice fruit.

Scoville Pepper Scale

855,000–1,050,000 Naga Jolokia (a.k.a. Ghost Pepper)
350,000–580,000 Red Savina Habanero
100,000–350,000 Habanero chili, Scotch Bonnet, Datil, Jamaican Hot, Piquin
50,000–100,000 Thai /Indian, Pequin, Dundicut, Sanaam, Tien Tsin
30,000–50,000 Cayenne, Tabasco, some Chipotle varieties, Arbol
10,000–23,000 Most Chipotle, Aleppo, Cascabel, CA Jalapeño
2,500–10,000 Jalapeño, NM Anaheim, Paprika (Hungarian wax pepper), Ancho, Guajillo
500–2,500 Anaheim, Poblano
100–500 Pimento, Pepperoncini
0 No heat, Bell (green, orange, red, and yellow)

Pepper, True version*

Description/Taste and Aroma: Multiple varieties exist.

True Pepper is the dried berry of Piper nigrum. This is a vine indigenous to India and Asia. Pepper comes from the berries that are picked about nine months after flowering. (This is true pepper, and should not be confused with paprika, cayenne pepper, chili pepper, red pepper, and bell pepper, which are fruits from the capsicum family.)

Black Pepper is the spiciest from unripened berries. It is sharp and pungent.
White Pepper is from berries ripened on the vine then soaked to remove the outer hulls. It is hotter and more pungent than black.
Green Peppercorns are immature berries freeze dried or packed in brine for preservation. Mildest in flavor.
Red and Yellow Peppercorns are from fully ripened berries left on the vines to soak up the sun. Actual color is more of a yellow brown with a reddish tinge. Most are brined and sealed in jar as the ripe versions do not take to processing well. With the new ways of freeze-drying spices we have the ability to have true red and yellow peppercorn that are not brined.
Rose or Pink Peppercorns are not really pepper, but are berries from a tree in Peru and are a dried fruit that are often mixed into gourmet peppercorn blends to give color and sweetness. Most often used with fish and poultry. Large quantities can cause stomach irritation so use sparingly.

Geographic Information: India produces the bulk of the world’s pepper and it also is produced in Indonesia, Malaysia, and Brazil
Uses: It is often combined with other herbs and spices in prepared blends. It is a common table condiment and is used to season everything but sweet foods. It is used with eggs, meats, cheese, vegetables, soups, sauces, pastas, breads and is considered to be one of the most used spices. Compliments all meats, all vegetables, and can be used to spice fruit. Can be used whole, crushed, or ground.

Rosemary

Description/Taste and Aroma: 1inch needle like leaves. It is highly aromatic and is a bit peppery and woodsy at the same time.
Geographic Information: Rosemary is native to the Mediterranean and grown throughout that region. It is widely produced in the USA, France, Spain, and Portugal. It is easy to grow and is a often grown in herb gardens.
Uses: A staple in Italian cooking, it is also used in breads, lamb, pork, chicken, and pasta dishes. Combines well with apples, asparagus, basil, beans, beef, cheese, citrus, cranberry, fennel, game meat, garlic, grains, mushrooms, marjoram, onion, oregano, parsley, pasta, potatoes, poultry, sausage, seafood, thyme, tomatoes, and yeast bread.

Sage

Description/Taste and Aroma: There is a velvety texture to its long grayish green leaves. There are many varieties each with a slightly different taste. Some find it to be warm and pungent. Dried leaves much more intense than fresh ones.
Geographic Information: United States is a large producer of common sage, Mexico is known for its Mexican sage. Sage is known and grown throughout the world originating in the northern Mediterranean.
Uses: Poultry, soups, stews, bread, rice, Italian blended spices, sausages, pork. Often paired with apples, bay leaf, beans, capers, caraway, celery, cheese, citrus, beef, game meats, garlic, ginger, marjoram, onions, paprika, parsley, poultry, rosemary, savory, seafood, thyme and tomatoes.

Salt*

Description/Taste and Aroma: Many culinary varieties, 3 of the most common are: iodized table salt, kosher salt, and sea salt. They come in fine grain, course, flake and even smoked and organic versions. There is a choice of iodized to prevent goiters from forming and non-iodized versions. All salts are salty. Sea salts have a wide range of subtle flavor differences based on what minerals are mixed in.

Iodized Table Salt used as an additive after cooking and used during cooking too. Some people think the addition of iodine changes the taste. Dissolves easily in water.
Kosher Salt has a coarser grind with large enough crystals to soak up meat juices. This is normally a flake salt.
Sea Salt comes in a variety of versions with subtle taste differences. Mediterranean is considered one of the nicer flavors. Does not dissolve as easily as table salt. Has a bigger grain than table salt. Ranges from inexpensive to very expensive.

Geographic Information Throughout the world from both sea and inland salt deposits. Mediterranean coastal areas provide many of the well known sea salts. Table salt is usually mined while sea salt comes from the sea and Kosher salt comes from both inland and sea sources.
Uses All salts have the ability to preserve food and to add flavor universally to any food.

Table Salt usually fine grained. Comes in iodized and non-iodized. Used as an additive after cooking. Used to add flavor during cooking with all kinds of food. It is a universal seasoning.
Kosher Salt has a coarser grind with large enough crystals to soak up meat juices and therefore is used in the preparation of Kosher foods. This is a salt of choice by many chefs. It dissolves faster then table salt but is made of larger grains called flakes.
Sea Salt comes in a variety of versions with a variety of subtle taste differences based on the minerals found with it. Mediterranean is considered one of the nicer flavors. Sea salt does not dissolve as easily as table salt. Has a bigger grain generally than table salt. Has widest range of pricing from inexpensive to very expensive. A chef’s choice.

Savory

Description/Taste and Aroma: Comes in two culinary forms: Summer and Winter. Most savory is a blend of the two unless Summer or Winter is specified.

Summer Savory clean, piney and peppery
Winter Savory stronger more similar to rosemary

Geographic Information: United States, Mediterranean, Central to Eastern Europe. Easy to grow, it is often found in herb gardens throughout the world.
Uses:

Summer Savory known as the bean herb in Germany. Often used with beans and legumes, lentils and green beans.. Poultry and vegetables and is often used in vegetable blends to flavor soups, stews, and sauces.
Winter Savory game meats, red meats, pates and sausage
Combinations: used with beans, poultry, soups, stews, sauces, sausages.

Sesame

Description/Taste and Aroma: Most commonly produced seed and comes in several varieties including yellowish-white, red, or black versions. Has a mild, somewhat nutty taste. Little to no aroma. .
Geographic Information: India, Middle East, Africa, Indonesia
Uses: Breads, Asian stir-fries, Chinese cooking, Middle Eastern cuisine, Italian breads and cookies, pasta, and as a garnish on vegetables. Combines well with beans, citrus, game meats, garlic, ginger, seafood, thyme, and yeast bread.

Sugar

Description/Taste and Aroma: Sweet crystalline substances such as, sucrose, lactose, and fructose. In food usage, sugar generally refers to sucrose, which comes from sugar cane and sugar beet plants. There are several types, white (processed), brown (less processed), powdered also called confectioners.
Geographic Information: Brazil and Hawaii produce much of the world’s supply.
Uses: A sweetening agent. Also adds texture to baked goods.

White sugar called table sugar. Used in baking, to sweeten tea and coffee. Common sugar used in many recipes. Several grades with Caster’s sugar being a very fine grade.
Brown /Brownulated sugar less refined, used in baking and spice cakes. Used to season ham and pork. Generally contains molasses which gives it its brown color. Brown sugar contains from 3.5% molasses (light) to 6.5% molasses (dark). Recipes that call for "brown sugar" generally mean light brown sugar.
Powdered also called confectioner’s sugar. Used in baking, to decorate cakes and cookies and brownies, to make icing and frosting. It is a more refined version of white sugar and comes in degrees of fineness indicated by X. XXX, XXXX, and 10X are most often found in stores.

Tarragon*

Description/Taste and Aroma: There are two distinct varieties, Russian native to Siberia and western Asia and a cultivated variety grown in France and Germany that is preferred for cooking. There is also a Mexican variety that is really a type of marigold and not true tarragon. Tarragon is a staple in French cooking. French variety is greener, glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. It has a faint flavor similar to anise and basil. Russian variety has a slight bitterness to it and is not preferred for cooking.
Geographic Information: Native to southern Russia and western Asia, primary producer is now France.
Uses: Flavoring for vinegar, pickles, relishes, prepared mustards, and sauces, fish, meat, soups and stews, often used in tomato and egg dishes. Combines well with artichokes, basil, bay leaf, capers, carrots, chives, citrus, dill, eggs, garlic, green vegetables, mushrooms, onion, oregano, parsley, potatoes, poultry, seafood, thyme, tomatoes, and veal. It is able to enhance the properties of other herbs when used in moderation.

Thyme*

Description/Taste and Aroma: Thyme leaves are generally dried then chopped or ground. It is minty, warm and peppery with a hint of cloves.
Geographic Information: United States, France, Mediterranean, Spain, Portugal
Uses: Seasoning blends for poultry and stuffing, fish, chowders, soups, sauces, lamb, veal, eggs, tomatoes. Combines well with artichokes, bananas, basil, bay leaf, beans, carrots, cheese, citrus, dill, garlic, mint, mushrooms, onion, oregano, parsley, potatoes, poultry, sage, and seafood.

Turmeric

Description/Taste and Aroma: Marco Polo described Turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Sometimes called the poor man’s saffron. Gives pale food a yellow coloring and gives curry its distinctive yellowish color. It has a distinctive, pungent somewhat bitter taste with a slight orange - ginger undertone
Geographic Information: India is the primary producer of Turmeric. It is also grown in China and Indonesia.
Uses: Essential ingredient of curry powder, used extensively in Indian dishes and in Southeast Asian cooking. Often used to season eggs, spice up lentil and meat dishes, in mustard blends and relishes. Used as a less expensive alternative to saffron to provide color and flavor. Combines well with allspice, anise, beans, beef, carrots, chilies, chives, cilantro, citrus, cloves, coconut, coriander, cumin, curry, dates, fennel, figs, fish, garlic, ginger, nutmeg, onion, paprika, pepper (capsicum and true) poultry, rice, root vegetables, seafood, and veal.