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Keep spices in tightly covered containers, in a cool dry place. After about a year spices tend to lose flavor so more may be needed for seasoning. Spices should enhance, not overpower, the flavor of food; always use moderation and taste before adding more. Overheating can cause spices to turn bitter. During lengthy cooking add spices during last half hour of cooking time, unless recipe states differently. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.
Allspice - Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies and pastries.
Anise - Licoricelike flavor. Meat and poultry dishes, vegetables, fruits, cakes, cookies and candies.
Basil - Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffing and sauces.
Bay leaf - Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces and marinades.
Caraway - Sweet, slightly sharp flavor. Meat loaves and stews, bread, potroasts, vegetables, salads, cheese spreads, dips and sauces.
Cardamom - Pungent, aromatic seed. Breads, pastries, cookies, fruits, meats, poultry and fish.
Cayenne - Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads and French dressing.
Celery Salt or Seed - Tangy, celery taste. Meat, fish, stews, cheese or egg dishes, sauces, spreads, dressings and stuffings.
Chili Powder - Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes and vegetables.
Chives - Sweet, delicate onion flavor. Fish, poultry, egg or cheese dishes, vegetables, soups, salads and dressings.
Cinnamon - Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces and vegetables.
Cloves - Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies and desserts.
Coriander - Flavor like sage and lemon rind. Curries, stews, pickles, bean and rice dishes, breads, cookies and gingerbread, and cakes.
Cumin - Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, and tomato dishes.
Curry powder - A blend of many spices; warm and sharp to hot and spicy. Meat, poultry, seafood, egg and cheese dishes, soups, sauces, seafood salads, dips, cheese spreads and rice dishes.
Dill Weed or Seed - Mild, slight carawaylike flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads and egg dishes.
Ginger - Pleasant odor, pungent taste. Oriental dishes, meats, poultry, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, cookies, pies, cakes and desserts.
Mace - Like nutmeg. Veal, fish, stews: egg, cheese and vegetable dishes, soups, sauces, cakes and cookies.
Marjoram - Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies and sauces.
Mint - Spicy and cool. Roast lamb and beef, vegetables, sauces, relishes, jelly, salads, fruits and beverages.
MSG (Monosodium Glutamate) - A vegetable protein derivative for raising the effectiveness of natural food flavors. Small amounts, adjusted to taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop suey and cooked vegetables.
Mustard - Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork, ham and corned beef.
Nutmeg - Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts and sauces.
Oregano - Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats and poultry, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads and salad dressings.
Paprika - Varies from mild, slightly sweet to hot; adds color to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads, and eggs.
Parsley - Mild flavor. Brings out the flavor of most non-sweet foods. Popular as a garnish.
Poppy - Seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noodles.
Poultry Seasoning - Like sage but milder. Poultry, stuffings and biscuits.
Rosemary - Sweet, spicy, pinelike fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads and egg dishes.
Saffron - Strong aroma, slightly bitter. Poultry, fish and seafood, rice, breads, cooking and cakes.
Sage - Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies and sauces.
Savory - Pleasant, peppery aroma. Meat, poultry and egg dishes, fish, stuffings, salads, soups, gravies and sauces.
Sesame seed - Mild, nutlike flavor. As a garnish on bread, rolls, cookies and green salad.
Tarragon - Mild, licoricelike flavor. Roasted or boiled meats and poultry, fish, stews, vegetables, salads and sauces.
Thyme - Strong, pungent flavor. Roasted meats and poultry, fish, stews, vegetables, salads and sauces.
Tumeric - Aromatic, slightly bitter, pepperlike flavor. Curry dishes, pickles, relishes, salad dressings and dips.