ALLSPICE: use in stewed fruits, prunes, puddings, sauces
dumpling, chili steak and ground meat.
ANISE SEED: sprinkle
into cored apples before baking, add to fruit pies, fruit salads cook ins and cakes. Us in meat loaf, fish
sauces, sweet pickles and cheese.
BAY LEAVES: add to water
when stewing chicken or poaching fish. Add to stew, chowders, tomato dishes, pot roast and marinades.
Remove leaves before serving.
BASIL LEAVES: will compliment
any tomato dish. Add for flavor to fish and chicken dishes. Add to eggs, dips, cottage cheese, zucchini,
carrots and salad dressings.
CELERY SALT: add to tomato juice,
bread stuffings, potato or egg salads and coleslaw.
SEED: use in pickling, fish, salads, salad dressing, biscuits, vegetables, sauces, poultry, cheese dips and vegetable juice
GROUND CINNAMON: use in apple dishes, sweet potatoes,
custards, stews, on fruit, pancakes and cinnamon toast.
STICKS: stewed fruits, pickling, preserving, puddings. Float in punch or use as stirrers for coffee, tea,
hot chocolate and fruit drinks.
CINNAMON SUGAR: contains sugar,
cinnamon, modified corn starch and cinnamon oil. Can be sprinkled on buttered toast, cereal or fruit.
WHOLE CLOVES: for studding meats and fruits, preserving,
spices, sweet syrups, stews, gravies and pickling. Stud an orange and float in punch or hot cider. Completely
cover (stud) the orange and use as a pomander ball in closets.
CLOVES: use in potato soup, cranberry sauce, borsch, chocolate pudding, ham, mincemeat, apple butter, veal
loaf and pot roast
CREAM OF TARTER: is not a spice but a useful
by-product left after the fermentation of grapes into wine. It is used to stabilize beaten egg whites.
It is also an ingredient in baking powder.
called comino, is used in chili, tomatoes, enchiladas, lentils, meat loaf, lamb dishes, baroque sauce ad
salad dressings. Excellent in sauerkraut, sausages and game.
CUMIN SEED: used in chill, tamales, soups, stuffed eggs and to flavor rice, bread
and meat dishes.
CURRY POWDER: is a special
blend of seasonings used in making Indian dishes. Use with beef, chicken, lamb, shrimp and vegetables and
in making curries. Also use in fruit compotes, stuffed eggs and chicken or shrimp salad. Contains coriander,
fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves onion, red pepper and
DILL WEED: use in vinegar, salads, pickling, sauces,
gravies, sauerkraut and some meat and fish dishes.
SEED: tastes and smells like licorice. It was called "meetin' seed" by the Puritans as it was
nibbled during their Church services. Use to flavor shellfish, fish and fish sauces.
Add to bread, spaghetti sauce, beef, lamb, pork, salads, pickles, pastries, cookies, rolls and cheese
GARLIC POWDER: is a member of
the lilly family. Use to make garlic bread or butter, add to meats, chicken, fish, tomato
dishes and salad dressing. 1/8 teaspoon of garlic powder equals 1 clove of fresh garlic.
GARLIC SALT: add to tomato sauces, salad dressings, broiled steaks, chicken
and tomatoes. Contains salt.
GROUND GINGER: for gingerbread,
pumpkin or apple pie, cookies, stewed fruit, carrots and sweet potatoes. Good with pork, chicken and beef.
POWDERED HORSERADISH: use in dips, sauces, cocktail
sauces and hordourves
MONOSODIUM GLUTAMATE: brings out the
natural flavor in fresh vegetables, sea food, meats, sauces, poultry, gravies, salads, stews also used
a meat tenderizer.
MARJORAM: use in tomato
dishes,zucchini, eggplant, broccoli, peas, lima beans and egg dishes. Add to beef, pork,veal, fish,lamb
and chicken. Good in stuffing.
GROUND MARJORAM: use in swiss
steak, meat pies, beef, veal, stews, roasts, vegetables, soups, salads, seafood, poultry
GROUND MUSTARD: cheese dishes,
deviled eggs, pickles, sauces, fish vegetables, salad dressings, meats.
AND MACE: are the only spices that are derived from the same fruit. Nutmeg is the seed and mace is the
seed covering. Sprinkle nutmeg on eggnog and use in cookies, cakes, puddings, oatmeal and custards.
Add to meatloaf, creamed chicken spinach and asparagus. Ideal in fruit pies.
ONION SALT: use in eggs, vegetables, steaks, roasts, cheese dishes, rice. It is made
from onion powder and salt.
CRYSTALIZED GINGER: use for sauces, relishes, chutneys, preserves, sweet potatoes, carrots,
stewed or fresh