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Spices , Herbs
| SPICES AND HERBS* |
| Spice |
Uses |
| Cinnamon |
Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roast lamb, chicken |
| Cloves |
Fruits, pickles, baked goods, fish, stuffings, meat sauces, pot roast, marinades for meats, green beans, Harvard beets, carrots, sweet potatoes, tomatoes; used whole to stud ham, fruit, glazed pork, beef |
| Curry powder |
Curried beef, chicken, fish, lamb, meatballs, pork, veal, eggs, dried beans, fruit, dips, breads, marinades for meats |
| Dill seed |
Pickles, pickled beets, salads, sauerkraut, green beans, egg dishes, stews, fish, chicken, breads |
| Fennel seed |
Egg dishes, fish, stews, marinades for meats, vegetables, cheese, baked or stewed apples, pickles, sauerkraut, breads, cakes, cookies |
| Garlic |
Tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades, bread |
| Ginger |
Pickles, conserves, baked or stewed fruits, vegetables, baked products, beef, lamb, pork, veal, poultry , fish, beverages, soups, Oriental dishes |
| Mace |
Baked products, fruits, meat loaf, fish, poultry, chowder, vegetables, jellies, pickles, breads |
| Marjoram |
Lamb, pork, beef, veal, chicken, fish, tomato dishes, carrots, cauliflower, peas, spinach, squash, mushrooms, broccoli, pizza, spaghetti, egg dishes, breads, soups |
| * Adapted from the United States Department of Agriculture Research Service, Consumer and Food Economics Institute. |
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