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Herbs and Spices
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Lavender
Common Uses: desserts, herbes de Provence, infused syrups. Flavor Description: floral, with a hint of rosemary and mint.
Za'atar
Common Uses: Middle Eastern cuisine, breads, olive oil dip. Flavor Description: tart, slightly sour or astringent, nutty.
Horseradish
Common Uses: sauces for beef, Bloody Mary cocktails, condiments. Flavor Description: hot, pungent, with a sharp bite.
Parsley
Common Uses: garnishes, tabbouleh, chimichurri. Flavor Description: slightly peppery, fresh, with a touch of earthiness.
Tarragon
Common Uses: Béarnaise sauce, salad dressings, egg dishes. Flavor Description: sweet, anise-like, with a mild vanilla hint.
Chives
Common Uses: garnish, dips, potato dishes. Flavor Description: delicate onion flavor with a slight garlicky note.
Sumac
Common Uses: Middle Eastern salads, kebabs, as a garnish. Flavor Description: tangy lemon flavor with a slightly fruity note.
Cilantro
Common Uses: salsa, guacamole, Asian soups. Flavor Description: fresh, lemony, and mildly soapy to some people.
Lemon Grass
Common Uses: Thai and Vietnamese cuisines, teas, soups. Flavor Description: lemony, with a hint of ginger and mint.
Anise
Common Uses: baking, liqueurs, sweet desserts. Flavor Description: sweet, with licorice-like flavors, mild peppery notes.
Cinnamon
Common Uses: baking, mulled wines, curries. Flavor Description: warm, sweet with woody notes.
Black Pepper
Common Uses: universally as a seasoning, spice rubs, soups. Flavor Description: sharp, mildly spicy, with a hint of earthiness.
Fenugreek
Common Uses: Indian curries, spice blends, teas. Flavor Description: sweet, nutty, with a hint of maple.
Star Anise
Common Uses: Chinese cuisines, Vietnamese pho, mulled beverages. Flavor Description: licorice-like, sweet, subtly warm.
Allspice
Common Uses: Jamaican cuisine, baking, mulling spices. Flavor Description: blend of nutmeg, cloves and cinnamon flavors.
Sichuan Pepper
Common Uses: Chinese dishes, seasoning blends, ma po tofu. Flavor Description: citrusy, causes a numbing sensation on the tongue.
Dill
Common Uses: sauces for fish, pickling, potato salad. Flavor Description: grassy, with a hint of anise-like licorice flavor.
Caraway Seeds
Common Uses: rye bread, sauerkraut, European cuisines. Flavor Description: nutty, bittersweet, with a hint of citrus and anise.
Cumin
Common Uses: chili, spice blends, Mexican and Indian dishes. Flavor Description: warm, earthy, with a spicy-sweet aroma.
Vanilla
Common Uses: desserts, ice cream, baking. Flavor Description: sweet, creamy, with floral notes.
Sage
Common Uses: stuffing, sausages, infused oils. Flavor Description: earthy, slightly peppery with hints of mint.
Bay Leaves
Common Uses: soups, stews, braises. Flavor Description: floral, herbal, slightly reminiscent of oregano and thyme.
Kaffir Lime Leaves
Common Uses: Thai curries, soups like Tom Yum, stir-fries. Flavor Description: intense citrus aroma, highly aromatic, slightly floral.
Mint
Common Uses: mint sauce, teas, cocktails. Flavor Description: cool, refreshing with a sweet finish.
Paprika
Common Uses: garnishing deviled eggs, stews, barbecue rubs. Flavor Description: sweet, smoky, with a mild heat.
Thyme
Common Uses: stews, soups, roasts. Flavor Description: earthy, slightly minty, with a lemon note.
Saffron
Common Uses: Paella, risottos, bouillabaisse. Flavor Description: floral, earthy, with a complex honey note.
Fennel Seeds
Common Uses: sausage, breads, fish dishes. Flavor Description: sweet, anise-like, with hints of licorice.
Marjoram
Common Uses: seasoning sauces, soups, salad dressings. Flavor Description: sweet, citrusy, with pine and forest flavors.
Mustard Seeds
Common Uses: pickling, making mustard, Indian cooking. Flavor Description: pungent, spicy, tangy.
Nutmeg
Common Uses: béchamel sauce, pumpkin pie, potato dishes. Flavor Description: nutty, warm, with a slight sweetness.
Ginger
Common Uses: baking, stir-fries, medicinal teas. Flavor Description: spicy, warm, with a slight lemon note.
Rosemary
Common Uses: roasted meats, bread, focaccia. Flavor Description: woodsy, pine-like, with a hint of lemon.
Oregano
Common Uses: Italian seasoning, pizza, grilled meats. Flavor Description: pungent, earthy, with a slightly bitter flavor.
Cardamom
Common Uses: chai tea, spice mixes, sweet desserts. Flavor Description: eucalyptus-like, citrus, with a complex spicy note.
Coriander
Common Uses: spice rubs, curries, Latin American dishes. Flavor Description: nutty, lemony, and slightly sweet.
Turmeric
Common Uses: curries, mustards, to color foods. Flavor Description: earthy, slightly bitter, with a mustardy smell.
Cloves
Common Uses: spice blends, marinades, baked goods. Flavor Description: very aromatic, sweet and spicy.
Basil
Common Uses: pesto, tomato-based dishes, fresh salads. Flavor Description: sweet, peppery, with a mild minty undertone.
Curry Leaves
Common Uses: South Indian cooking, flavoring oils, curries. Flavor Description: slightly bitter, lemony, with a faint note of anise.
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