ALLSPICE:
Jamaica,
Honduras,
Mexico Guatemala.

Reddish-brown
berries,nearly
globular;1/8-5/16 in.
diam.
Available: whole
and ground.

Pungent, clove-like
odor and taste.

Flavor: Baked beans; frankfurters;
Polish sausage; sweet pickles and relishes; chili sauce; tomato and vegetable soups;cookies;pastries.

Garnish: Pickles; relishes

Greenish-brown,
ovoid-shaped seeds,
3/16 in. long
Available: whole
and ground.

Pleasant, licorice-
like odor and taste.

Flavor: Cookies, sweet rolls; fruit fillings; candies.

BASIL:
California,
France,
Egyptian.

As marketed, small bits of green leaves.
Available: whole
and ground

Aromatic, faintly
anise-like; mildly
pungent taste.

Flavor: Pizza and spaghetti sauces; stewed
tomatoes; vegetable soup; salad dressings;
poultry stuffing's.

Garnish: Herb dressings;stuffings;tomato sauces.

BAY LEAVES:
Turkey,
Portugal.

Elliptical leaves,
up to 3 in. long;
deep green upper
surface, paler
underneath.
Available: whole
or ground.

Fragrant, sweetly
aromatic;sightly
bitter taste.

Flavor: Beef stew, chicken pie;salami;dill and sour
pickles; stewed tomatoes; oxtail and pepper pot
soups.

Garnish: Pickled meats; salad dressings.

CARAWAY SEEDS:
Netherlands,
Poland,
Canada

Curved, tapered
brown seeds, up to 1/4-in. long.
Available: whole.

Characteristic odor; warm, slightly sharp taste.

Flavor: Rye bread,crackers;chees,cocktail dips;sauerkraut;sweet pickles.

Garnish: Rye bread; salt sticks;crackers;cheese;coleslaw,sauerkraut.

CARDAMON SEED:
Guatemala,
India.

Small, angular
reddish-brown
seeds, often
marketed in their
pods--greenish
or buff-colored
(blanched).
Available: whole,
decorticated and
ground.

Pleasantly fragrant
odor;warm,slightly
sharp taste.

Flavor: Coffee cake; sweet pickles; French dressing;
marmalade; frankfurters.

Garnish: Coffee Middle Eastern-style).

CELERY FLAKES:
California.

Medium to dark
green flakes, about
3/8-in. diam.
Available: flakes,
granulated and
powdered.

Sweet, strong
typical celery odor
and taste.

Flavor: Dry soups; casserole mixes;stuffings;soups;
stewed tomatoes.

Garnish: Potato salads; meat sauces.

CELERY SEED:
India,
France.

Grayish-brown seed,
up to 1/16-in. diam.
Available: whole,
ground and salt

Warm, slightly bitter
celery odor and
taste

Flavor: Beef stew; meat loaf;dill,sweet and mixed
vegetable pickles;barbecue,chili and ketchup
sauces; chicken, clam, oyster, and vegetable soups;
French dressing.

Garnish: Cole slaw, salad dressings, pickles.

CHILI POWDER:
California,
India,
China

Red to very dark
red powder.

Characteristic,
aromatic odor with
varying levels of heat
or pungency.

Flavor: Chili con carne; tacos; sweet, sour and mixed
vegetable pickles; tamale pie; Swiss steak,
sloppy Joes; barbecue sauce; potato chips and
crackers; cocktail dips; tomato ketchup;
salad dressing; miscellaneous snack foods.

Garnish: potato chips; crackers; cheese; chili;
baked fish.

CHIVES
(freeze-dried):
California.

Bright green,
cross-cut sections
of the tubular shoots,
about 1/8-in. long.

Mild, delicate onion
odor and taste.

Flavor: Cottage cheese; soup mixes; cocktail dips;
casseroles; sour cream dressings; omelets.

Garnish: Cottage cheese; sour cream; salad
dressings; soups.

CINNAMON:
Indonesia,
Taiwan, SyriLanka

Tan to reddish
brown quills(sticks)
of rolled bark,
varying lengths.
Available: whole
and ground.

Agreeable aromatic
with sweet, pungent
taste.

Flavor: Sweet and apple based baked goods; apple sauce and butter; baked beans; sweet and mixed vegetable pickles; chili sauce; pickled beets; prune butter; spiced fruits; ketchup.

Garnish: Pickles; relishes; pickled meats and seafood; spiced fruit.

CLOVES:
Malagasy,
Indonesia,
Tanzania.

Reddish-brown,
1/2-3/4-in. long.
Available: whole
and ground.

Strong, pungent,
sweet odor and
taste.

Flavor: Backed beans; potted chicken, dill, sweet and
mixed vegetable pickles; barbecue sauce; pickled beets; prune butter; spiced fruits;
ketchup; steak sauce; okra and tomato soup; cakes;
French dressing; deviled chicken; frankfurters;
liver sausage and spreads; cookies; fruit pastries;
candies; backed ham.

Garnish: Pickles; relishes; ham; cookies; spiced< td>

CORIANDER SEED:
Morocco,
Rumania,
Argentina,
Canada

Yellowish-brown,
nearly globular seed;
1/2-3/16-in. diam.
Available: whole and
ground.

Distinctively
fragrant, lemon-like
odor and taste.

Flavor: Frankfurters; ham spread; bologna sausage;
bean, oxtail and okra soups; dill and mixed
vegetable pickles; salami; steak sauce.

Garnish: Pickles.

CUMIN SEED:
Iran,
India,
Syria
Turkey

Yellowish-brown,
elongated oval
seeds; 1/8-1/4-in.
diam.
Available: whole
and ground.

Strong aromatic,
somewhat bitter.

Flavor: Chili con carne; barbecue sauce; taco sauce;
tamale pie; enchiladas; Spanish rice; cheese spreads.

DILL SEED:
India.

Light brown, oval
seeds; 3/32-3/16-in.
long.
Available: whole
and ground.

Clean, aromatic
odor; warm,
caraway-like taste

Flavor: Dill pickles; French dressing, pickled beans
and beets; cheese dips; fish sauces.

Garnish: Pickles; spiced vegetables; marinated
shrimp.

FENNEL SEED:
India;
Egypt       Turkey

Green to yellowish
brown seeds; oblong
oval; 5/32-5/16-in. long.
Available: whole
and ground.

Warm, sweet,
anise-like odor and
taste.

Flavor: Italian sausage; Italian bread; oxtail soup;
Pizza and spaghetti sauces; sweet pickles;
fish sauces.

Garnish: Italian breads and baked goods.

FENUGREEK SEED:
India,
Argentina, Turkey

Small, flat, squares-
shaped seeds,
yellowish-brown;
each with a deep
farrow.
Available: whole
and ground.

Strong, sweet odor
with burnt sugar-like
taste.

Flavor: Curry powder; imitation maple flavor;
Chutney; pickles.

GARLIC, Dried:
California,
China.

White material,
ranging in standard
particle size from:
powdered;
granulated; ground;
minced; chopped;
large chopped:
sliced; large sliced.

Strong,
characteristic odor;
extremely pungent
taste.

Flavor: Chicken pot pie; all Italian and Mexican
specialties; Spanish rice; macaroni and cheese;
Salami; Polish and Italian sausages; barbecue
steak; ketchup sauces; salad dressings; cocktail
dips; snack foods; bread; bean soup; pot roast
and stews.

Garnish: Salad dressings; Italian bread; pickles
vegetables.

GINGER:
Nigeria,
Sierra Leone,
Jamaica,
China,
India

Irregularly shaped
pieces("hands")
2 1/2-4 in. long;
brownish to buff
colored (when
peeled and
bleached).
Available: whole
ground, cracked.

Pungent,
spicy-sweet odor;
clean, hot taste.

Flavor: Chinese foods; cookies; cakes; macaroni
and cheese; summer sausage; sweet and dill
pickles; chili sauce; marmalade; French dressing;
frankfurters and bologna; chicken soup; glazed carrots.

Garnish: Pickles; relishes; pickled meats.

MACE:
Indonesia,
Granada.

Flat, brittle pieces
of lacy material,
yellow to brownish-
orange in color.
Available: whole
and ground.

See nutmeg; but
somewhat stronger,
less delicate.

Flavor: Baked beans; ketchup and steak sauce;
clam, oyster, split pea and chicken soups; French
dressing; frankfurters; bologna; chicken, ham and
liver spreads; cakes; cookies; fruit pies and pastries.

MARJORAM:
France,
Portugal,
Albania,     Egypt

As marketed, small
pieces of grayish-
green leaves.
Available: whole
and ground.

Warm, aromatic,
pleasantly bitter,
slightly
camphoraceous.

Flavor: Chicken casseroles; ham and liver spreads;
goulash; Polish, liver and summer sausages; herb
dressing; stuffing's; ravioli; herbed breads.

Garnish: Salad dressings; stuffing's; herbed breads.

MUSTARD:
Canada,
Denmark,
U.K.,
U.S.

Tiny, smooth,
nearly globular
seeds, yellowish
or reddish-brown.
Available: whole
and ground.

Yellow: no odor,
but sharp, pungent
taste when water is
added. Brown: with
water added, sharp,
irritating odor;
pungent taste.

Flavor: Macaroni and cheese; sweet, dill, mixed
vegetable and bread and butter pickles; barbecue
sauce; chutney, chow sauce and ketchup; French
dressing; mayonnaise; deviled ham; bologna,
framkfurter,salami and summer sausages; cocktail
dips; cheese spreads.

Garnish: Pivkles,relishes; pickled meats; salad dressings.

NUTMEG:
Indonesia,
Granada.

Large brown,
ovular seed; up to
1 1/4-in. long.
Available: whole
and ground.

Characteristic,
sweet, warm odor
and taste.

Flavor: Cakes; cookies; pastries; eggnog; puddings;
salami; frankfurters; Polish and smoked sausages;
chow sauce; spinach soup; ravioli; spiced fruit.

Garnish: Eggnog; custards; puddings.

ONION, dried:
California.

White material
ranging in particle
size from: powdered;
granulated; ground;
minced; chopped;
large chopped;
sliced; large sliced.

Sweetly pungent
onion odor and
taste.

Flavor: Ketchup; soups; meats; pickles; sauces;
dressings; Chinese foods; Spanish rice; vegetables;
chili con carne; omelets.

Garnish: Relishes; salad dressings.

OREGANO:
Greece,
Mexico;
Turkey,
Albania,         Peru,      Morocco 

As marketed, small
pieces of green
leaves.
Available: whole
and ground.

Strong, pleasant,
somewhat
camphoraceous
odor and taste.

Flavor: Chili con carne; pizza and spaghetti sauces;
lasagna; tamales; enchiladas; cocktail dips
snacks; sloppy Joes; Italian green beans.

Garnish: Pizza; Italian sauces; salad dressings.

PAPRIKA:
California,
Spain,
Bulgaria,
Morocco,     South Africa

Powder, ranging in
color from bright,
rich red to brick-red,
depending on the variety
and handling.

Slightly sweet odor
and taste; may have
moderate bite.

Flavor: Chorizo, frankfurter, bologna and Italian sausages; barbecue sauce; ketchup; French
dressing; mayonnaise; cheese; cocktail dips;
snacks; stew; goulash; chili con carne.

Garnish: Salad dressing; sausages; casserole-type
dishes; cottage cheese; soups; backed fish;
cheese dips.

PARSLEY FLAKES:
California,
Hungry,      Egypt 
Israel.

Flakes of bright
green leaves.
Also granulated.

Characteristic,
mild, agreeable
odor and taste.

Flavor: Chicken soup; chicken pot pie; fish sauces;
cocktail dips; French and herb dressings.

Garnish: Salad dressings; stuffing's; soups; sauced
vegetable combinations; cottage cheese.

PEPPER, black:
Indonesia,
Brazil,
India,
Malaysia.

Brownish-black
wrinkled berries;
up to 1/8-in. diam.
Available: whole,
ground, cracked
and decorticated.

Characteristic,
penetrating odor;
hot biting taste.

Flavor: Beef stew; Brunswick stew; chicken gravy;
corned beef hash; goulash; all Italian specialties;
Spanish rice; Polish, summer, bologna, frankfurter,
pork and liver sausages; French dressing; spinach,
pepper pot and vegetable soups; barbecue sauce;
dips and snacks.

Garnish: Pickles; relishes; spiced meats and
vegetables; salad dressing.

PEPPER, red:
China,
India,
Mexico,
Pakistan,
U.S.

Elongated and
oblate-shaped red
pods of varying
sizes, from 3/8-12-in.
depending on
variety.
Available: whole
and ground.

Characteristic odor
with heat levels mild
to intensely pungent.

Flavor: Backed beans; Brunswick stew; sweet and
sour pickles pickled pigs foot; bologna; smoked
pork; frankfurter and fresh pork sausages; liver and
ham spreads; chutney; ketchup; steak sauce.

Garnish: Pickles; pickled meats; salad dressing.

PEPPER, white:
Indonesia,
Brazil,
Malaysia.

Yellowish-gray seed,
up to 3/32-in. diam.
Available: whole
and ground.

Like black pepper,
but less pungent.

Flavor: All creamed soups; mayonnaise; ham and
liver spread; deviled ham; chicken and tongue.

POPPY SEED:
Rumania,
Turkey,
Netherlands,
Poland.

Tiny round seeds,
slate blue in color.
Available: whole.

Mild, nut like odor
and taste.

Flavor: Rolls; breads; pastry fillings; crackers;
snacks; noodles.

Garnish: Rolls; bread; crackers; cheese; cakes;
noodle puddings.

ROSEMARY:
France,
Spain,
Portugal,
Turkey.

Bits of pine
needle-like green
leaves.
Available: whole
and ground.

Agreeable aromatic
odor, fresh,
bittersweet taste.

Flavor: Herb dressing; stuffing's; chicken stew;
herbed bread; carrots; Potatoes.

Garnish: Salad dressings; herb bread.

SAFFRON:
Spain,
Portugal.

Orange and yellow
strands,
approximately
1/2-3/4-in. long
Available: whole
and ground.

Highly aromatic,
odor; fresh,
bittersweet taste.

Flavor: Spanish rice; arroz con pollo; saffron rice.

Garnish: Rice; Spanish-type casseroles; bread.

SAGE:
Yugoslavia,
Albania,   Turkey

Oblate-lanceolate
shaped leaves,
grayish green, about
3-in. long.
Available: whole,
cut, rubbed, ground.

Highly aromatic,
with strong, warm,
slightly bitter taste.

Flavor: Pork sausage; pizza sauce; chicken pot pie;
meat loaf; sauerbraten; stuffing's; cheese;
veal loaf.

Garnish: Pork sausage; poultry stuffing; seasoned
bread crumbs.

Savory:
France,
Spain.

As marketed, bits
of dried greenish-
brown leaves.
Available: whole
and ground.

Fragrant, aromatic
odor.

Flavor: Chicken pot pie; Salami; herb bread;
herbed dressing; herbed rice; stuffing's;
creamed onions.

Garnish: herb dressing; stuffing's; herb bread.

SESAME SEED:
Mexico,
Nicaragua,
Guatemala,
Salvador,
India

Hulled seed,
creamy or pearly
white, flattened,
about 1/8-in. diam.
Available: whole
(unhulled and
hulled).

Mildly nutty odor
and taste.

Flavor: Rolls; crackers; snacks; candy.

Garnish: Rolls; breads; crackers; snacks

SHALLOTS (freeze dried):
California.

1/4 x 3/8-in. white
pieces.

Mild, but more
aromatic onion odor
and taste.

Flavor: Dairy products; sauce mixes; soups;
prepared dishes.

Garnish: Salad dressings; relishes.

SWEET PEPPER FLAKES:
California.

1/4 x 1/4-in. flakes.
bright green and red.
Also granulated and
powered.

Mild, slightly sweet
odor; somewhat
bittersweet taste.

Flavor: Soup mixes; canned soups; Spanish rice;
corn Creole; stewed tomatoes; chili sauce;
refrigerated salads.
Garnish: Relishes; salads; stewed tomatoes;
dressings

TARRAGON:
California,
France,
Yugoslavia.

As marketed, bits
of green leaves.
Available: whole
and ground.

Sweet, aromatic,
anise-like odor and
taste.

Flavor: Herb salad dressing; cocktail dips;
stuffing's; casseroles; vinegars.

Garnish: Salad dressings; herb vinegars; sauces.

THYME:
Spain,
France,    Albania

As marketed, bits
of grayish to
greenish-brown
leaves.
Available: whole
and ground.

Fragrant, aromatic
odor; warm, quite
pungent taste.

Flavor: Sauerbraten; chicken pie; pizza and other
Italian-style sauces; clam chowder, consommé,
mock turtle and vegetable soups; herb dressings
and vinegars; stuffing's; salami and liver sausages.

Garnish: Salad dressings; clam chowder; oyster
stew; herb vinegar.

TURMERIC:
India,
Jamaica,     China

Fibrous roots,
orange-yellow in
color; 1-3-in. long.
Available: ground.

Characteristic odor,
reminiscent of
pepper; slightly
bitter taste.

Flavor: Spanish rice; curries; pickles; relishes;
margarine; cheeses; mustard; mayonnaise.

Garnish: Pickles; relishes; sauces; prepared
mustard.