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All Spice: a pea sized fruit that grows in Mexico, Jamaica, Central and South America. It's delicate flavor resembles a blend of cloves, cinnamon, nutmeg. USES::(Whole) Pickles, meats, gravies, boiled fish. USES:(Ground) Puddings, relishes, fruit preserves and baking.
Basil: the dried leaves and stems of an herb grown in the United states and North Mediterranean countries. Has an aromatic leafy flavor. USES: FOr flavoring tomato dishes and tomato paste, turtle soup; also used on cooked peas, squash snap beans, sprinkle chopped over lamb chomps and poultry.
Bay Leaves: the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice flavor. USES: For picking, stews for spicing sauces and soup. Also used with a variety of meat dishes.
Caraway: the seed of a plant grown in the Netherlands. Flavor that combines the tastes of anise and dill. USES: baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver and asparagus.
Curry Powder: a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20 spices. USES: For many Indian Curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs.
Dill: the small, dark seed of the dill plant grown in India, having a clean aromatic taste.: USES: Dill is very popular in pickling recipes; also adds flavor to sauerkraut, potato salad, cookies macaroni, and green apple pie.
Mace: the dried covering around the nutmeg seed. It's flavor is similar to nutmeg, but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit. (Ground) Delicious in baked, pastries, doughnuts. Also a unique taste to chocolate desserts.
Marjoram: a herb of the mint family, grown in France and Chile. Has a minty-sweet flavor. USES: In beverages, jellies, and to flavor soups, stews, fish, sauces. Also an excellent spice to sprinkle on lamb while it's roasting.
MSG (Monosodium Glutamate): a vegetable protein derivative for raising the effectiveness of natural food flavors. USES: Small amounts adjusted to individual taste can be added to steaks, roasts, chops, seafood's, stews, soups, chowder, chop suey, and cooked vegetables.
Oregano: a plant of the mint family and a species of marjoram of which the dried leaves are used to make a herb seasoning. USES: An excellent flavoring for any tomato dish, especially pizza, chili con carne, and italian dishes.
Paprika: a mild sweet red pepper growing in Spain, Central Europe, and the United States. Slightly aromatic and prized for brilliant red flavor. USES: A colorful garnish for pale foods and for seasoning chicken, goulash, and salad dressing.
Poppy: the seed of a flower grown in Holland. Has a rich fragrance and crunchy nut ut like flavor. USES: Excellent topping for breads, rolls and cookies. Also delicious in buttered noodles.
Rosemary: a herb (looks like a pine needle) grown in France, Spain, and Portugal. Possesses a sweet fresh taste. USES: In lamb dishes, soups, stews, and to sprinkle on beef before roasting.
Sage: the leaf of a shrub grown in Greece, Yugoslavia, and Albania. Flavor is camphoraceous and minty. USES: For meat poultry stuffing, sausages, meat loaf, hamburgers, stews, and salads.
Thyme: the leaves and stems of a shrub grown in France and Spain. Has strong distinctive flavor. USES: For poultry seasoning, croquettes, fricassees, ad fish dishes. Also tasty on fresh sliced tomatoes.
Turmeric: a root of the ginger family grown in INdia, Haiti, Jamaica and Peru having a mild ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressing, and salads.
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