Alternate Flavorings – other than salt

Herbs & Spices – What Goes With What Food

For the less adventuresome, the table below suggests individual seasonings for a variety of foods.  You will need to experiment to see which appeal to you and your family.
 

Food Seasoning
Beef Allspice, basil, bay leaf, cayenne, chili, cumin, curry, dill, ginger, mustard, paprika, marjoram, oregano, parsley, rosemary, thyme – red wine reduction.
Pork Allspice, basil, caraway seed, coriander, cumin, dill, garlic, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme – apple, applesauce, red wine reduction
Lamb Basil, cardamom, curry, dill, garlic, sage, mace, marjoram, mint, oregano, paprika, rosemary, turmeric – pineapple, red wine reduction
Veal Bay leaf, corriander, cumin, garlic, dill, oregano, rosemary, sage, thyme – apricot, lemon, white wine
Chicken
and
Poultry
Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard, nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme, corriander, garlic, oregano, rosemary
Fish Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel, ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.
Shellfish Bay leaf, basil, chervil, coriander, curry powder, cloves, dill, margarine, oregano, tarragon, thyme
Eggs Chili powder, chives, cumin, curry powder, savory, tarragon, basil, chervil, fennel, marjoram, mustard, oregano, parsley, poppy seeds, turmeric, watercress
   
   
Fruit Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper.
Vegetables
    • Asparagus – – Basil, chives, dill, nutmeg, sesame seeds, tarragon, garlic, lemon, onion, white vinegar
    • Beets – -allspice, caraway seeds, chives, dill, ginger, horseradish, fennel, nutmeg
    • Green Beans — Dill, marjoram, nutmeg, oregano, pimento, Lemon
    • Broccoli, Cauliflower, Brussels Sprouts, Cabbage — Mustard, nutmeg, sage, basil, caraway seeds, curry powder, garlic, ginger, marjoram, oregano, tarragon, thyme
    • Carrots  — Dill, caraway seeds, chives, cumin, ginger, marjoram, nutmeg, tarragon, nutmeg, parsley, rosemary, thyme, anise, cinnamon, sage, clove, mint
    • Corn – – Chives, cumin, cumin, sage, savory, rosemary, thyme, allspice, bell pepper, pimento, fresh tomato
    • Cucumbers — Basil, dill, parsley, chives, garlic, vinegar, onion slivers
    • Eggplant — Oregano, parsley, allspice, basil, garlic, marjoram, sage, thyme
    • Mushrooms — Garlic, sage, basil, dill, garlic, marjoram, mint, oregano, rosemary, turmeric, tarragon.
    • Peas — Marjoram, mint, basil, chives, oregano, savory, tarragon, allspice, bill pepper, mushrooms, onion, parsley, sage
    • Potatoes –Chives, cumin, dill, fennel, garlic, mace, rosemary, tarragon, caraway seeds, basil, bay, elemento, saffron, coriander, curry powder, mint, oregano, thyme
    • Rice – – chives, cumin, curry, garlic, sage, tarragon, nutmeg, parsley, saffron, turmeric
    • Spinach – – basil, garlic, nutmeg, tarragon
    • Squash (soft summer) — Cardamom, ginger, nutmeg, basil, chives, coriander, dill, garlic, marjoram, oregano, rosemary, savory, tarragon
    • Squash (hard winter) – – allspice, cinnamon, clove, curry, ginger, mace, nutmeg
    • Sweet Potato – – allspice, cinnamon, cloves, ginger, nutmeg
    • Tomato — Allspice, basil, cloves, cumin, fennel, marjoram, oregano. Chives, coriander, dill, garlic, rosemary, sage, savory, tarragon, thyme
Bread Caraway, cardamom, fennel, poppy seeds

 

Herbal Combinations

Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure consistent quality. Some combinations have special names. They can be added directly to the food or wrapped in cheesecloth and removed before serving. The following are suggested herb blends. (Assume equal parts unless specified.)

Food/Term Seasoning Blend
Egg Basil, dill weed (leaves), garlic, parsley.
Fish Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley (options:  fennel, sage, savory).
Poultry Lovage, 2 parts marjoram, 3 parts sage.
Salad Basil, lovage, parsley, French tarragon.
Tomato Sauce 2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves).
Italian Basil, marjoram, oregano, rosemary, sage, savory, thyme.
Barbeque Cumin, garlic, hot pepper, oregano.
Fine herbs Parsley, chervil, chives, French tarragon (sometimes contains   a small amount of basil, fennel, oregano, sage or saffron).
Bouquet garnish Bay leaf, 2 parts parsley, thyme.  The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.
Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper.  Combine ingredients and mix until fluffy.  Pack in covered container and let set at least one hour.
Vinegar Heat 1 quart vinegar in an enamel pan, pour it into a vinegar bottle, and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme).  Do not let the vinegar boil.  Refrigerate for two weeks before using.  Any type of vinegar may be used, depending on personal preference.

Sue Snider, Ph.D.
Professor/Food Safety & Nutrition Specialist

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