Dill:
Green Weed like plant, Taste like caraway but bitter, Used with seafood, chicken, eggs, potato salads, casseroles, vegetables, tomatoes & certain dips.
Fennel:
Green or Yellowish in color. Delicate licorice flavor. Used as seeds or ground. Used in German, Italian & Spanish foods, breads, cakes, cookies, soups, sauces, fish dishes, meatballs, meat loaf, salad dressings, sausages.
FilÈ Powder:
Green in color, root beer flavor, Used in southern cooking, Cajun cooking, gumbos, sops, fish, spiced meat, vegetable stews, Note: should be added only after removed from heat as it will get stringy when heated.
Garlic:
Garlic is a vegetable and is part of the lily family, White in color, comes in bulb formations. Can be used: whole, chopped, pressed, powdered, granulated, (store in cool place) Used in Italian, Chinese, Mexican foods, Garlic goes well with meats, fish, vegetables, Roasted and used as a spread, in salads, breads, Many uses in all forms. It is accentual for good health and the well being of the heart.
Ginger:
Ginger Root is tan in color, has a bite & strong flavor with a sweet smell. used in chutneys, pickles, preserves & dried fruit. Ground or crystallized. Used in gingerbread, ale, breads, cakes cookies, custards, Fresh ginger is used in chicken, fish pork, roasts, vegetables
Herbs de ProvenAe:
Pronounced - Herbs de Provence. A spice mixture of chervil, tarragon, savory, marjoram, rosemary, thyme, lavender & fennel. Used in French cooking. Especially good on fish, can also be used on meat & vegetables, stuffing poultry, creamy pasta dishes, soups , salads.
Horseradish:
Hot, strong and sharp are a few of the ways to describe the taste of horseradish. Used as a condiment for meats, oysters, can be mixed with sour cream and used as a topping, can be added to dressings, dips, salads, cocktail sauces, barbecue sauces.
Juniper Berries:
Look like small blueberries, Bittersweet aroma, Used as a marinade for beef, chicken, fish, wild game, pork. Used whole the berries should be taken out of the marinade before serving, can also be crushed before using.
All recipe's should be made as written the first time you make them. By doing so you will find out what the meal was intended to taste like by it's creator. It is important to understand that adding spices is not only a good thing,
but also could be a culinary disaster.
So experiment and learn what your individual tastes are.
