The amount of herbs and spices that exist is almost infinite and knowing how to use them makes all the difference in the result of a recipe, especially in relation to flavor.
Saffron: used in chicken, fish, crustaceans, rice, risottos, paellas, sauces, lamb, soups, breads and biscuits.
Celery: used in salads, stews, fish, meat and eggs. It can also be used to season broths and soups.
Capers: used in sauces, meats, salads, vinegar preserves or in brine and garnishes.
Rosemary: used in sauces, soups, “red” meats (beef, lamb, goat, pork), roasted or grilled, poultry, fish, salads, liver pâtés, scrambled eggs, omelets and stews. In meats it should be rubbed on the surface and in poultry also on the inside. As a tea, it is a great stimulant, combating physical and mental fatigue.
Garlic: used in meats, sauces, fillings, fish, poultry, garlic bread and soups. It can be also used as a condiment for all kinds of dishes. It is common to be used in combination with onion.
Leek: used in soups, salads, stews and quiches.
Dill: used as a flavoring agent for liqueurs, syrups and vinegars. As a condiment in pickles, sauces for fish or shrimp, soups, creams, potato salad, sauces based on mayonnaise or yogurt and herb breads.
Vanilla: used in creams, puddings, sweet sauces, cakes and ice cream.
Cinnamon: used as powder or stick, in sauces, cakes, sweets, cookies, desserts, syrups, jams, pancakes, breads, hot or cold drinks and even in some meat recipes.
Chives: for meats, fish, stir-fries, soups, salads, omelets, pâtés, pasta, risotto and mayonnaise. In hot dishes, add at the end of cooking or as garnishes.
Cardamom: used for breads, cookies, salads and in Indian cuisine. It is also used in soups, pork, cakes, pies, puddings, etc. Chewing it after meals helps with digestion and freshens your breath.
Combination of parsley, chives and bay leaf: It can be used to enhance the flavors of pâtés, sauces, stews, omelets, soups and salads.
Chili: It is used in poultry, fish, meat, barbecue sauces and salads. Traditional in Mexican cuisine.
Coriander: used to season preserves, soups, poultry, fish (stews or roasts), seafood, lamb, pie fillings and pasta. Dry, it is used in the preparation of breads, pickles and roasts of pork and fish. Always add at the end of cooking.
Annatto (powder): a coloring used in various dishes based on rice, vegetables, chicken, fish, shellfish, shrimp, crustaceans and meats in general, such as pork and beef. It is used to color industrialized foods, sauces and homemade preparations, such as stews, without interfering with the flavor.
Cumin: used to season roasted meats in general, chicken, sauces, sausages, cheeses, breads, oriental and Mexican dishes, cooking vegetables, potato salads, cabbage, beans, etc.
Cloves: used in sweets, desserts, teas, baked goods, drinks, sauces, cookies, jams and pickles.
Turmeric: used in Bahian (Brazilian), Indian and Asian dishes.
Curry: used in Indian dishes, chicken, meat, fish, shrimp, rice and sauces.
Fennel: used in cakes, sweets in syrup, breads, liqueurs, cookies. You can also use it as tea.
Almond essence: used to flavor sweet preparations.
Vanilla essence: used to flavor sweet preparations.
Mint essence: used to add flavor and aroma to beverages and culinary preparations.
Tarragon: used to flavor sauces for fish, poultry, especially chicken, omelets, white cheese salads, butter, beef, lamb, salad dressings, mustard sauce and mayonnaise. Flavor the vinegar for pickles and mustard. Also used to season tomato juice.
Fenugreek: for seasoning meats and pickles.
Ginger: used to enrich the flavor of hot drinks, breads, cookies, meats, poultry, sweet potatoes, carrots and other vegetables, cakes and oriental dishes. Used in almost all types of dishes.
Sesame: used in cakes, breads, cookies, pasta, in Chinese or Syrian-Lebanese cuisine.
Peppermint or Mint: used in Arabic cuisine, in salads, with peas, beets, carrots, potatoes, soups, sauces, sweets, liqueurs, ice cream, juices and also in drinks. Also used in mutton and lemon-based sauces. It’s refreshing as an iced tea.
Bay leaf: used in seasonings for meat, fish, chicken, shrimp, lentils, roasts, stews, beans, vegetable soups, sauces, preserves, marinades. It gives special flavor to tomato sauce. Also used to reduce the strong odor in dishes prepared with certain parts of meat You can use it as a tea for relieving stress and relaxing the mind.
Basil: Used in pizza sauces, tomato sauce (and most tomato recipes), salad dressings, pasta, risotto and salads. It can also be used in meats, all roasted meats, soups, eggs, fish, poultry, vegetables and cereals. It is recommended to be used almost at the end of the preparation so that it does not lose its flavor. It is often used in pesto sauce.
Marjoram: used at the end of cooking of meat (such as pork and lamb), vegetables, beans, lentils and sauces. It can also be used in fish, fish stews, poultry, eggs, cheese, pizza, bread, soufflés, potatoes, tomato sauce, mayonnaise, salads and many types of soups. You can substitute oregano for having a similar, albeit more refined, aroma. It goes well with paprika. As a tea is good for headaches and insomnia.
Miso: is to flavor soups, preserves, sauces, grilled foods and fried foods. Used in Japanese cuisine.
Mustard: used in sandwiches, salad dressings, meat and poultry. It is widely used in the preparation of pickles and German food (sausages and sauerkraut).
Nutmeg: used in sauces, “red” meats, spinach, potato stews, marinades, roasts, vegetables, white sauce, delicately flavored sweets, thin-crust breads, mashed potatoes, chocolate-based drinks. Used for both savory and sweet. It gives a special flavor to meats and even cocktails.
Oregano: used to season typical dishes of Italian cuisine, such as tomato sauces, eggplant parmigiana, pasta and pizza. You can also use it in omelets, salads, vegetable broths, meat, fish and poultry.
Paprika: there are two types, the spicy and the sweet (milder), used in stews, pâtés, meat and poultry. Widely used in Hungarian cuisine. Also used in goulash, rice, egg dishes, pork, salad dressings, soups and some salads.
White pepper: used in lighter colored dishes such as white sauce, white meats, fish, light colored soups and mayonnaise. Also used in salad dressing.
Cayenne Pepper: used in cheeses, fish and any type of meat.
Allspice: Used in soups, sauces, marinades, drinks, pickles, spreads, eggplant, carrots, chicken, meat, stews or cooked vegetables. Widely used in Syrian cuisine. When ground, it can be used in cakes, cookies, ice cream, puddings, barbecue sauce and egg pickles.
Black pepper: used in practically all types of dishes, such as salads, fish, red meats and marinades. As seed, it is used to the preparation of preserves.
Red pepper flakes: used in tomato sauces, salad dressings, poultry, fish, seafood, pâtés, pizzas, Mexican and Italian dishes.
Syrian pepper or Bhar: used in the cuisine of several Arabian regions.
Parsley: can be used in omelets, vegetables, salads, “red” meats, “white” meats, poultry, fish, marinades, sauces and soups.
Sage: used for seasoning breads, cheeses, meats, lamb, goat, pork, chicken, fish, sauces, fillings, salads, various sauces and Italian dishes. Counterbalances with the fat of duck, goose and pork. It is essential in many types of sausage and enhances many dishes with tomato and cheese. You can replace the bay leaf in seasoning meats and stews. The tea has anti-inflammatory properties, is used for asthma, flu, colds, tonsillitis and pharyngitis. Use with moderation.
Soya (soy) sauce: It is an essential ingredient in Chinese cuisine, but of Japanese origin. The Chinese prefer to use this sauce for stews or for dipping food in it.
Tahini: used in Arabian cuisine, for sauces and spreads.
Thyme: used to season vegetables, sauces, cheeses, fillings, salads, soups, fish, poultry, seafood and all kinds of meat. It is also used in pâtés, garlic vinaigrettes and as a vinegar flavoring. The infusion of leaves and twigs mixed with honey makes a great hangover remedy.
Vinegar: used in sauces and salads.
Vinaigrette (sauce): mixture of vinegar, water and oil in equal parts, added to parsley, onion, tomato and sometimes peppers. Used to season meat, poultry, fish and vegetables, or just as a sauce.
Palm oil: used in African and Caribbean cuisines. Similar to dendê oil used in Bahian (Brazilian) cuisine in moqueca, vatapá, caruru, acarajé, etc.
Monosodium glutamate (MSG): is a flavor enhancer commonly added to Chinese food and also found in all types of food, ranging from canned vegetables, soups, processed meats, konbu to packaged chips. MSG enhances the flavor of salty, savory foods and is lower in sodium than salt – it contains only a third of the amount of sodium you would find in salt. There’s a popular misconception that MSG is particularly bad for your health. MSG is generally regarded as safe in moderation by the FDA and other expert organizations.
