| Herb or Spice | Use to Season | Facts About |
| Allspice | Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin and squash | The taste of allspice resembles a blend or spices |
| Anise | Used in candies, baked goods and pork. | Has a licorice-like flavor |
| Basil | Used in sauces, vegetables, salads, meat, seafood, egg dishes | Leaves are used fresh or dried |
| Bay Leaves | Used to season meats, fish, potatoes, sauces, soups & stews | Leaves are usually used whole and removed before serving. |
| Caraway Seeds | Used on breads, especially rye bread; cheeses | Has a flavor similar to dill |
| Cardamom | Used in curries, cookies & other pastries, breads, pickles | Common in Scandinavian and Middle Eastern dishes; Has a sweet, lemony flavor. |
| Cayenne Pepper | Used in meats, soups, sauces, chili, seafood, Mexican & Cajun dishes | Thin, red & yellow very hot peppers used whole, or dried and ground. |
| Celery Seed | Used in salads, pickles and relishes, sauces, soups & stews, beef | Seeds are sold as whole or ground; Also combined with salt for celery salt |
| Chervil | Used in egg & cheese dishes, vegetables, soups and stews, salads, creamy sauces | Looks similar to parsley; common in French cuisine. |
| Chili Powder | Used in chili, sauces, curries, Mexican foods | A combination of chili peppers plus other spices, including cumin. |
| Chives | Used in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes | Long hollow green leaves have a mild onion flavor; Best when used fresh, but are also used dried |
| Cinnamon | Used in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages. | A highly aromatic spice available as cinnamon sticks and as a ground powder. |
| Cilantro | A leafy green herb used in many Middle Eastern, Indian, and Oriental, Spanish and Caribbean dishes. | The seeds of cilantro are finely ground to make the spice known as coriander. |
| Cloves | Used in cakes, cookies, and candies, ham, sauces, pickles & relishes | Have a strong, spicy-sweet flavor; Used whole or ground; If used whole, they are usually removed before serving. |
| Coriander Seeds | Used in curry, pickles, breads, cakes, cookies. | Small fragrant seeds are used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro |
| Cumin | Added to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili | Small fragrant seeds; a main ingredient in chili powder. |
| Curry Powder | Used in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes | Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices. |
| Dill | Used mainly in pickles , but can also be used in breads, soups, meats, and salads. | Also known as dill weed; Both the leaves and seeds of this flavorful herb are used to season foods. |
| File' powder | Used to thicken and add flavor to Gumbo and other Creole dishes. Heat has an adverse affect on File, so add it after a pot of food has been removed from the oven or stove. | File' powder is made dried, ground sassafras leaves. It has a root beer like flavor. Cornstarch can be used as a substitute thickener. |
| Fennel Seed | Use in pickles, pizza and spaghetti sauces, breads, cakes, cookies | A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise. |
| Garlic | Used in meats, chicken, seafood, stews, sauces, marinade, salad dressings; used in many Italian and Chinese dishes. | An herb related to the onion; Its bulb, which is composed of several small cloves; used fresh or dried; also has many health benefits and medicinal uses. |
| Ginger | Used in Oriental dishes, meat, poultry, seafood; Also in squash & pumpkin recipes, cookies, cakes, and breads. | Ginger root is used fresh or dried, whole, ground, or cracked; Has a strong spicy-sweet flavor. |
| Mace | `Used in cakes, doughnuts and other baked goods, fish, meat stuffings, and in pickles. | Made from the coating of the nutmeg seed; Used both whole and ground; Has a flavor similar to nutmeg, but with a touch of cinnamon. |
| Marjoram | Used as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables and in beverages and jellies. | Also called sweet marjoram; Its leaves are used whole or ground;has a sweet, minty flavor. |
| MSG (monosodium glutamate) | Used mainly as a seasoning for meat and seafood, frequently in Chinese and other Asian dishes. Itīs added to other foods to enhance flavor. | MSG is a vegetable protein, a fine white powder, produced through the fermentation of foods such as molasses. |
| Mint | Used in fruits, desserts, jellies, candies, beverages, and as a garnish. | Mint leaves have a distinctive flavor and smell; Used fresh or dried, whole or chopped. |
| Mustard | Used as ground mustard in salad dressings, sauces, cheese and egg dishes. Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. | Mustard is sold as whole seeds or as a finely ground yellow powder; Has a strong, hot flavor |
| Nutmeg | Used in breads, cookies, cakes, custard, pies, desserts, vegetables | Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor. |
| Oregano | Used in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes. | Ground oregano is an ingredient in many types of Italian food; Has a flavor and aroma similar to marjoram, but stronger. |
| Paprika | Used as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. | A mild red spice, always used ground; used not only for its flavor, but for its red color. |
| Parsley | Used in soups or salads as a seasoning. Goes well with almost any meat as a garnish. | Parsley sprigs are used mainly as a garnish for foods and are often left untouched; Used fresh or dried as a seasoning. |
| Black Pepper | Used to strengthen the flavor of meats, poultry, fish, eggs, cheese, vegetables and more. | Black Pepper can be purchased as ground or as whole peppercorns; Best when fresh ground. |
| Poppy Seeds | Used as a topping for rolls, breads, cookies, butters,pastas | Poppy seeds have a crunchy nut-like flavor; Used as whole seeds, or they can also be used crushed or ground. |
| Rosemary | Used to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia. | Small needle-like leaves are used dried or fresh, whole or ground; Has a sweet but bold aroma and flavor, |
| Saffron | Used in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes | Saffron is sold as a ground powder; Has a yellow color and a slightly bitter taste. |
| Sage | Used to season sausage, poultry stuffings, veal, pork, meat loaf, stews, and salads | An herb grown for its leaves, used as rubbed or ground; has a slightly lemony taste. |
| Savory | Used with lamb, beef, poultry, egg dishes, squash, beans and lentils. | Leaves are used fresh, and dried as whole leaves or dried; Has a flavor similar to thyme. |
| Sesame Seeds | Used on bread, rolls, bagels, salads, and in stir fry | Sesame seeds are always used as whole oil seeds; most used on hamburger buns. |
| Tarragon | Used to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus | Leaves are used fresh or dried, whole or ground; strong spicy smell & taste; If using dried tarragon leaves, remove them after cooking, since once dried they will not soften again when cooked. . |
| Thyme | Used in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces. | An herb used both fresh and dried, whole or ground; Has a strong, but pleasant flavor, resembling a blend of cloves and sage |
| Turmeric | Used in curries, poultry, relishes, pickles, eggs, rice. | A member of the ginger family; an orange-yellow powder with a mild flavor |
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