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The Art Of Cooking With Herbs and Spices

Updated on June 13, 2016
A beautiful array of spices
A beautiful array of spices | Source

Cooking is an Art

Cooking is an art. You want to make sure that when you are adding a seasoning you will be adding the correct one and the correct amount.

In the past few years there has been a rising interest in cooking with herbs and spices. I believe it comes from an increased interest in eating healthy. When you cook effectively with herbs and spices you add flavor without adding the ingredients that you are trying to stay away from. It makes it easier to stay on a healthy diet.

I have included the most popular herbs and spices in my list. Along with their uses you will find a slight description of the flavor of each spice and herb. Happy Cooking!

Herbs | Source

Basil, Bay Leaf, Caraway Seed, Celery, Cinnamon and Cloves

  • Basil ~ slight, peppery, clove-like flavor, bright and pungent ~ any baked, broiled or creamed fish; seafood dishes; beef, pork, lamb, duck, turkey, and chicken; vegetable soups; eggplant, squash, tomotoes, beans and spinach; used in many Italian dishes
  • Bay Leaf ~ aromatic, slightly bitter taste ~ any fish; pot roasts; smoked and pickled meats; game meat; chowders; carrots, tomatoes, beets, potatoes and rice; tomato juice; used in many Meditteranean dishes
  • Caraway Seed ~ warm taste, pleasantly spicy and sweet ~ roast pork; cabbage, cauliflower, sauerkraut, turnips; great in toppings for breads, cakes and cookies; used in rye bread
  • Celery ~ slightly sweet, mild, strong celery taste ~ beef, lamb, chicken and veal; stews; fish or shellfish chowders and soups
  • Cinnamon ~ slightly sweet ~ ham, lamb, pork, chicken and duck; sweet potatoes and squash; fruit pies; pickled fruits and pickled vegetables; great stirred into hot drinks
  • Cloves ~ spicy, biting taste, sweetly pungent, strongly aromatic ~ ham, pork and beef; pickled fruits and cucumbers; beans; potato soups; used in North Indian dishes

Herbs and spices
Herbs and spices | Source

Dill, Ginger, Marjoram, Mint, Nutmeg, and Oregano

  • Dill ~ aromatic taste, pungent, slightly bitter  ~ broiled steaks and chops' cornbeef; green beans, beets, cabbage, and turnips; vegetable soups
  • Ginger ~ pungent taste, fiery  ~ roast chicken and turkey; beef and pork pot roasts; meatloaf; beef, lamb and veal;Sauces for ham and chicken; chinese dishes; cakes, puddings and desserts
  • Marjoram ~ mild, sweet, fragrant ~ beef, lamband veal roasts; baked, broiled and creamed fish, creamed soups; mixed greens; green vegetables
  • Mint ~ cool, clean taste ~ baked and broiled fish; lamb and veal; peas and spinach; fruit compotes and jellies; tea and fruit drinks
  • Nutmeg ~ warm, bitter taste, slightly sweet, nutty  ~ Beef soups and stews; rice pudding; stewed apples and pears; milk drinks
  • Oregano ~ strong, pungent flavor, aromatic, warm flavor  ~ Italian, Mexican and Spanish dishes; seafood; salads, broccoli, green beans and peas; barbeque sauce


Cooking with herbs and spices
Cooking with herbs and spices | Source

Rosemary, Saffron, Sage, Savory, Tarragon and Thyme

  • Rosemary ~ sweet, delicate flavor, highly aromatic  ~ scrambled eggs and omeleets; roast beef, veal, pork, and lambs; fruit cups and fruit drinks; sweet sauces, jellies and jams; used in Meditteranean dishes
  • Saffron ~ aromatic, pungent ~ chicken; halibut and sole dishes; curry dishes; rice dishes; sweet buns
  • Sage ~ bitter, astrigent taste, highly aromatic  ~ chicken, goose, and turkey; baked fish; stuffing for chicken, turkey, fish and pork; butter and meat sauces
  • Savory ~ agreeably piquant taste, peppery  ~ Chopped beef and ham; deviled or scrambled eggs; mixed greens and green vegetables; meat sauces and vegetable juices
  • Tarragon ~ tangy, spicy flavor, aromatic  ~ fish, squab, chicken, duck, sweetbreads and steaks; marinades for beef, lamb, pork and fish; greens; chowders and consommes
  • Thyme ~ pungent flavor, faint clove aftertaste  ~ baked, broiled and sauteed fish; lamb, pork, beef and veal roasts; any tomato dish; eggplant, mushrooms and beets; chowders and gumbos



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