Herbs and Spices

Highly aromatic with a robust licorice flavor. Excellent in pesto, as a finishing touch on pasta dishes, or stuffed into sandwiches.

• Thyme
• Basil
• Oregano
• Cilantro

Adds a peppery note to food and a red color. Used in stews and spice blends.

• Chili powder

• Paprika

• Saffron

• Cayenne

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

• Paprika
• Oregano
• Cumin
• Coriander

Sometimes used more for its yellow color than its flavor, it has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.

• Saffron
• Rosemary
• Turmeric
• Star Anise

Sometimes used as a dry rub for meats and veggies. Has a less potent flavor then garlic cloves. Does not burn as quickly and has a milder flavor.

• Garlic Powder

• Fresh Garlic

• Cilantro

• Basil

Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Thyme
• Rosemary
• Cilantro
• Mint

Is the dried, pulverized fruit of one or more varieties of chili pepper. Used as a spice to add pungency to dishes.

• Chili Powder

• Cumin

• Rosemary

• Thyme

Usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper. Used to season soups, stews and meats. Light flavor. Best used when blended with oil.

• Curry Powder

• Chili Powder

• Thyme

• Oregano

From the coriander plant, leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking.

• Cilantro
• Basil
• Thyme
• Sage

Which of the following ingredients does NOT tenderize meat?

• Vinegar
• Oil
• Lemon Juice
• Yogurt