Spice it Up!

Filed Under:

Publication Number: M1417

Table 1
HERB & SPICE	FLAVOR	TRY WITH
Allspice	Clove, cinnamon, nutmeg	Pot roast, meat loaf, combined casseroles, curries desserts, vegetable soup
Bay Leaf	Heavy, use sparingly	Soups, stews, roasts, poultry, fish
Basil	Mild peppery with trace	Tomato sauces, salad: of mint and clove dressings, poultry, fish, Italian/Mediterranean dishes
Caraway Seeds	Like licorice, lightens flavor of heavy foods	Breads, cooked cabbage, broccoli, Brussels sprouts, cauliflower, borscht soup, goulash, sausage, spareribs
Chervil	Warm, part-anise, part- parsley flavor	Omelets, green beans
Chives	Mild, sweet onion taste	Salads, omelets, potatoes
Curry Powder	Blend of spices, unusual flavor, from India	Soups, rice casseroles, chicken, sauces
Dill	Slightly sweet with sharp tang	Fish, eggs, carrots, cauliflower, spinach, apples, potatoes, cucumbers, dips/sauces
Garlic	Strong, pungent	Meat, fish, poultry, salads, sauces, soups
Fennel	Soft, nutty, anise/celery	Fish, cabbage, soups, salads, breads
Marjoram	Mild oregano taste, hint of balsam	Stuffing, eggplant, squash
Mint	Cool, refreshing, sweet	Tea, fruit, carrots, peas
Oregano	Pungent, peppery, slight-bitter	Tomatoes, mushrooms, poultry, lentils
Parsley	Gentle flavor	Chicken, shellfish, pasta, potatoes
Rosemary	Bold, piney	Meat, fish, poultry, sauces, stews, vegetables
Sage	Pleasantly bitter, lemony zest	Breads, stuffing, potatoes
Summer	Savory Light, sweet, peppery tang	Beans, lentils, vegetable juices
Tarragon	Anise-like	Chicken, fish, vegetables, vinaigrette
Thyme	Pleasant, fresh taste with faint	Poultry, salad dressing, dried beans, soups clove aftertaste

Miscellaneous 1417 (POD-12-19)

Revised by Brent Fountain, PhD, Associate Extension Professor, Department of Food Science, Nutrition, and Health Promotion; from an earlier version by Melissa Rhodus, former Area Extension Agent II, Pearl River County.

Copyright 2019 by Mississippi State University. All rights reserved. This publication may be copied and distributed without alteration for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.

Produced by Agricultural Communications.

Mississippi State University is an equal opportunity institution. Discrimination in university employment, programs, or activities based on race, color, ethnicity, sex, pregnancy, religion, national origin, disability, age, sexual orientation, genetic information, status as a U.S. veteran, or any other status protected by applicable law is prohibited. Questions about equal opportunity programs or compliance should be directed to the Office of Compliance and Integrity, 56 Morgan Avenue, P.O. 6044, Mississippi State, MS 39762, (662) 325-5839.

Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. GARY B. JACKSON, Director

Department: Food Science, Nutrition and Health Promotion

The Mississippi State University Extension Service is working to ensure all web content is accessible to all users. If you need assistance accessing any of our content, please email the webteam or call 662-325-2262.