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Spices, Herbs
| SPICES AND HERBS* |
| Spice |
Uses |
| Mint |
Punches, tea, sauces for desserts, sauces for lamb, mint jelly, sherbet, vegetables, lamb stew, lamb roast |
| Mustard (dry) |
Egg and cheese dishes, salad dressings, meat, poultry, vegetables |
| Mustard seed |
cucumber pickles, corned beef, coleslaw, potato salad, boiled cabbage, sauerkraut |
| Nutmeg |
Hot beverages, puddings, baked products, fruits, chicken, seafood, eggs, vegetables, pickles, conserves |
| Onion powder |
Dips, soups, stews, all meats, fish, poultry, salads, vegetables, stuffing, cheese dishes, egg dishes, breads, rice dishes |
| Oregano |
Tomatoes, pasta sauces, pizza, chili con carne, barbecue sauce, vegetable soup, egg and cheese dishes, onions, stuffings, pork, lamb, chicken, fish |
| Parsley |
Soups, coleslaw, breads, tomato and meat sauces, stuffings, broiled or fried fish, meats, poultry |
| Pepper: Black |
Meats, soups, cheese dishes,sauces, pickles |
| Cayenne |
Meats, soups, cheese dishes, sauces, pickles, poultry, vegetables, spaghetti sauce, curried dishes, dips, tamale pie, barbecued beef and pork |
| White |
White or light meats, vegetables, white sauces and mashed potatoes |
| Poppy seed |
Pie crust, scrambled eggs, fruit compotes, cheese sticks, fruit salad dressings, cookies, cakes, breads, noodles. Sprinkle over top of fruit salads, vegetables, breads, cookies, and cakes. |
| * Adapted from the United States Department of Agriculture Research Service, Consumer and Food Economics Institute. |
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