We have put together this quick reference guide to all the most common (and some uncommon) herbs and spices.
Barbecue Spice (Seasoning): A blend of spices and seasonings such as paprika, chili powder, salt, sugar, and garlic.
Suggested use: For chicken or ribs, also for marinades or sauces.
Basil: Belonging to the mint family this herb is one of the most widely used.
Suggested use: Great for tomato sauces, pesto, and vinaigrettes.
Cardamom Seed: Seeds belonging to the ginger family.
Suggested use: The seeds are used for pickling, and assorted pastries.
Chili Peppers: Many varieties from mild to hot; sweet to salty.
Suggested use: Used to make chili powders for chili con carne, pickles, hot sauce, soups, and sauces.
Chili Powder: A blend of chili peppers, cumin, garlic oregano, salt, paprika, and other spices.
Suggested use: In chili con carne, seasoning spare ribs, stews, appetizers, etc.
Cinnamon: Bark from various trees of the cinnamon family.
Suggested use: Ground for bake goods or whole for pickles, hot drinks, and preserves.
Cumin: Member of the carrot family. Aromatic seeds. Warm bitter flavor.
Suggested use: In chili powders, pickles, spare ribs, and other meat dishes.
Garlic: Flavored bulb of the onion family. (available in powder, salt, minced, or chopped)
Suggested use: Used in almost any type of sauce for meats, seafood, or poultry. Great for pastas, soups, etc.
Ginger: Dried pungent root of a plant grown in China, Japan, India, and the West Indies.
Suggested use: In pickles, chutney, and preserves. Also used in many oriental dishes.
Lemon Pepper: A blend of black pepper and dehydrated lemon.
Suggested use: Good in salads. Great with broiled meats, poultry, or seafood.
Mint (Leaves or Flakes): Cool pungent flavored herb.
Suggested use: As a garnish, used in middle eastern cooking, and lamb dishes.
Mixed Pickling Spice: A mixture of whole spices.
Suggested use: Pickling. Also good in soups and stews.
Mustard Seed: Seed of the mustard plant. Ground seed mixed with vinegar and other spices, makes prepared mustard.
Suggested use: Pickling, sauces, and gravies.
Oregano Leaves: Wild marjoram.
Suggested use: In Italian dishes, soups or sauces, meat stews, and in bean dishes.
Paprika: A form of red pepper; Hungarian is hotter than the mild Spanish paprika. The method of grinding determines the flavor.
Suggested use: For mild flavor and coloring of seafood, egg dishes, sauces, and salad dressings.
Parsley: Fresh or dried.
Suggested use: To garnish or season stocks, soups, sauces, salads, egg, and potato dishes.
Pepper (Black or White): Black pepper is the immature berries. White pepper is the mature berries with the hull removed.
Suggested use: Whole in stocks, and pickling. Ground in most other dishes.
Saffron: From a species of the the purple crocus this is the dried stigma.
Suggested use: In Spanish and Italian foods for mild flavor and yellow coloring.
Seasoned Pepper: A mixture of black pepper, other spices, and sweet pepper flakes.
Suggested use: Use when ever pepper is used for a unique twist.
Soy Sauce: Made from soy beans.
Suggested use: Used in many oriental dishes.
Tabasco: Trade name for hot Mexican peppers; salted and cured for three years, then blended with vinegar and strained.
Suggested use: Soups, sauces, salad dressings, and marinades.
Turmeric: Mustard flavored, root plant of the ginger family.
Suggested use: In curry powder, food coloring (egg shade), and meat and egg dishes.