Cooking With Herbs & Spices

Cooking With Herbs & Spices

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The American Spice Trade Association has prepared this handy chart to acquaint you with a variety of spices and their uses.
Until familiar with a spice, it's best to start with 1/4 teaspoon (less for the red pepper spices) to a pint of sauce, soup or vegetable, or to a pound of meat, fish or fowl.

Appetizer Soup Meat & Eggs Fish & Poultry

Allspice Cocktail
Meatballs Pot Au Feu Ham steak Oyster Stew

Anise Licorice candy - Beef/Veal Stew, Cottage cheese, Chocolate pudding -

Basil Cheese Stuffed
Celery Manhattan Clam Chowder Ragout of Beef Shrimp Creole

Bay Leaf Pickled Beets Vegetable Soup Lamb Stew Simmered Chicken

Caraway Seed Mild Cheese Spreads - Sauerbraten -

Cardamon Curried Chicken, Curried Shrimp

Cinnamon Cranberry Juice Fruit Soup Pork chops Sweet & Sour Fish

Cayenne Deviled Eggs Oyster Stew Barbecued Beef Poached Salmon, Hollandaise

Celery Salt and Seed Ham Spread (Salt) Cream of Celery (Seed) Meat Loaf (Seed) Chicken Croquettes (Salt)

Chervil Fish Dips Cream Soup Omelet Chicken Saute'

Chili Powder Sea Food, Cocktail Sauce Pepper Pot Chili con Carne Arroz con Pollo

Cloves Fruit Punch Muligatawney Boiled tongue Baked Fish

Curry Powder Curried Shrimp Cream of Mushroom Curry of Lamb Chicken Hash

Dill Seed Cottage Cheese Split Pea Grilled Lamb Steak Drawn Butter for Shellfish

Garlic
Salt, Powder Clam Dip Vegetable Soup Roast Lamb Bouillabaisse

Ginger Broiled Grapefruit Bean Soup Dust lightly over Steak Roast Chicken

Mace Quiche Lorraine Petite Marmite Veal Fricassee Fish Stew

Marjoram Fruit Punch Cup Onion Soup Roast Lamb Salmon Loaf

Mint Fruit Cup Sprinkle over Split Pea Veal Roast Cold Fish

Mustard
Powdered Dry Ham Spread Lobster Bisque Virginia Ham Deviled Crab

Nutmeg Chopped Oysters Cream DuBarry Salisbury Steak Southern Fried Chicken

Onion
Powder, Salt, Flakes,
Instant Minced Avocado Spread (Powder) Consomme' (Flakes) Meat Loaf (Instant Minced) Fried Shrimp (Salt)

Oregano Sharp Cheese Spread Beef Soup Swiss Steak Court Bouillon

Paprika Creamed Sea Food Creamed Soup Hungarian Goulash Oven Fried Chicken

Parsley Flakes Cheese Balls Cream of Asparagus Irish Lamb Stew Broiled Mackerel

Rosemary Deviled Eggs Mock Turtle Lamb Loaf Chicken a' la King

Sage Cheese Spreads Consomme' Cold Roast Beef Poultry Stuffing

Savory Liver Paste Lentil Soup Scrambled Eggs Chicken Loaf

Tarragon Mushrooms a la Grecque Snap Bean Soup Marinated Lamb or Beef Lobster

Thyme Artichokes Clam Chowder Use sparingly in Fricassees Poultry Stuffing

Kola Gova
Srilanka White Cabbage also known as Chinese chard and Chinese white cabbage, has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. A smaller type is called baby bok choy or Shanghai bok choy.
Gedi Gova SriLankanGedi Gova also known as celery cabbage and Chinese cabbage, has a long shape and closely packed broad, pale green leaves with wide white stems. It has a delicate mustard-like flavor. This vegetable always used in Thai stir-fried vegetable, and Kim Chi.
Gas Nivithi Chinese flowering cabbage is slimmer than bok choy and has a smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flower; the stems are crunchy and juicy.
Srilankan Broccoli Srilankan Broccoli has smooth round stems sprouting large dark green leaves and small, white flowers. The juicy stems trimmed of most of their leaves, is the piece of plant which is most commonly eaten. GAI LARN has the similar flavor to western broccoli, but without the characteristic large flower heads.
Bamboo Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain type of bamboo. Fresh bamboo shoots are hard to get and, if not already prepared, must be peeled then parboiled to remove toxic hydrocyanic acid boil whole or in chunks for 5 minutes or until they no longer taste bitter, Canned and bottled are the one most often used.

Kalu Bimmal
This tree fungus has a little flavor of its own, but is valued for is crunchy texture. It is most commonly available in its dried form, which looks like wrinkled black paper. Before use, soak in warm water for 15-30 minutes, until the fungus swells to about five times its size. They should then be rinsed several times to remove any sand.
Soya Motai The sprouts of the soya or mung bean are crunchy and tender. They can be grown at home, they are easy to find in most supermarket though. Beansprouts can be replaced by other fresh vegetables, finely sliced, if necessary.
RABU Much used in Japanese and Chinese cooking.also Srilanka It has a similar taste and texture to ordinary radish and is grated and added to stewed dishes or mixed with finely chopped chilies as a relish.
Sudu Lunu ( Garlic ) Garlic flavor is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes. Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion.
This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a GARLIC BULB does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive.

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Thai Eggplant is eaten with Nam Prik or Chili Paste. There are a number of types ranging in size from that of Ping-Pong ball down to that of a marble.

They have pod up to 60 cm long. These are eaten both fresh and cooked and are at their best when young and slender. Mostly used in Thai Papaya Salad or Som Tum.
Dambala It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.
These white-fleshed roots of a variety of water grass are prized for their semi-sweet taste and crisp texture, which is retained when cooked. They are used throughout China and Southeast Asia in both savory and sweet dishes. Available canned and sometimes fresh; cut off the woody base, peel away papery skin, and cover in water to stop discoloring.
They are also called Chinese dried black mushrooms. Their distinctive woody, smoky tastes are intensified by the drying process and they are rarely eaten fresh.
Vali Bimmal ( Hathu) Straw Mushrooms are named for their growing environment –straw- and are cultivated throughout Asia. They have globe-shaped caps, are stemless and have a musty flavor. They are available in cans but need to be drained and rinse before use.

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