Spices and their Uses
ANISE
Seeds can be sprinkled on coffee cakes, cookies and sweet rolls.
BASIL
Fresh or dried leaves which can be used in salads, vegetables, ragouts, sausages (rice and blood) and with tomato dishes.
BAY LEAF
Dried leaf can be used in roasts, bean soup, ragout, or wherever a poignant flavor is desired.
CARAWAY SEEDS
Good in sauerkraut, sweet cabbage, breads, rolls or mixed with cream cheese. Can be sprinkled over meats such as pork, liver, kidneys before cooking. Can be added to cucumber and beet salads.
CHERVIL
Fresh or dried leaves with a peppery flavor can be used in some soups, salads and with chicken or fish.
CLOVES
Whole can be used for pork or ham roasts, hot wine, tea and in sweet syrups. Ground cloves can be used in some soups and stews and also in some pastries.
CHIVES
Has a delicate onion flavor and is used fresh finely chopped as a garnish for salads, boiled new potatoes or mixed with cottage cheese and omelets.
CINNAMON
Stick is used in hot wine and other beverages. It is also used in pickling. Ground cinnamon is used in pastries, "trijet" and cakes.
CORIANDER
Seeds are used in spicing cookies, hot breads, green salads and poultry stuffing. Ground coriander is used to flavor sausages and fresh pork.
DILL
Fresh leaves are used in pickling, sauerkraut, bean soup, some sauces and salads.
FENNEL
Seeds are used to flavor soups, pickled beets, sauerkraut, breads and cakes. Leaves are used in sauces and green salads.
GARLIC
Cut up or chopped can be used in salads, stuffing for meat or poultry, soups, meat jello. Kernel can be rubbed into roasts, poultry and fish.
GINGER
Cracked ginger can be used in beverages and pickles. Ground ginger is used in sauces and in baking.
MINT
Fresh leaves are used with lamb, in salads, and for flavoring soups, sauces, beverages and marmalades.
MUSTARD
Mustard flour is used in meat dishes and sauces and gravies. Mustard seeds are used to sprinkle over salads and in pickling meats.
NUTMEG
Ground nutmeg is used in baking and sauces. Can be sprinkled over fruit, puddings, custards and omelets.
ONION
Chopped onions can be used with stews, goulash, soup and stuffing's. Sliced onions can be used in salads such as bean, cucumber, beet, potato and pea.
PAPRIKA
Ground paprika is used in goulash, paprika, salad dressing and over poultry before roasting.
PEPPER
Whole pepper is used for pickling and in soups. Ground pepper is used in most cooking for flavor.
POPPY SEED
Used in "potica," cookies, cakes, with noodles and as a topping on breads and rolls.
ROSEMARY
This spicy herb is used fresh in sauces and stews and on roasts. Especially good in all lamb dishes and wild game.
SAFFRON
Dried saffron is used to flavor sauces, soups, rice and poultry. Used sparingly in breads, rolls and cakes. Can also be used as a coloring agent.
SAGE
Fresh or dried can be used in sausage and stuffing, with veal and pork roasts and in chicken soup.
SAVORY
Used in some soups, salads, sausages, stuffing's, lamb stews and with scrambled eggs.
SWEET MARJORAM
Can be used in soups, rice sausage, egg salad, salad dressing and vegetables. It has a mint flavor and may be used either fresh or dried.
THYME
Very pungent. The dried leaves can be used in soup, meat stews, stuffing's and salad dressings.
TARRAGON
Can be used in "pehtranova potica," in salad dressings, sauces, egg and chicken dishes and with chops and steaks. Also tasty with creamed mushrooms and can be added to vinegar for salad dressings.
