• These leaves have a piercing flavor. It is compared to flat-leaf parsley for its shape.
• Before it is used, Cilantro should be crushed, either by hand or with a mortar and pestle. Cilantro is a perfect addition to Mexican dishes: add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it a topping for chili, tacos or enchiladas. Sprinkle cilantro over stir fried vegetables for color and Asian flavor. Add Cilantro to sesame-ginger dressing when making Chinese chiken salad.

• It is the most common baking spice, It is use in cakes, cookies, and desserts throughout the world. It is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and use in other fruit and cereal dishes. The sweet-spicy flavor of Cinnamon enhances the taste of vegetables and fruits.
• For a fragrant pilaf, cook rine in Cinnamon flavored broth and stir in toasted nuts.
• Stick Cinnamon is used in pickling and for flavoring hot beverages.
• Cinnamon is a perfect partner for chocolate, use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie.

Cloves:

• they are spicy, dried, rich red buds. The bud contains oil called Eugenol. If you grind your own Cloves, donot use a grinder that has plastic parts, because the oil can cloud some plastics.
• Grind Cloves add spicy depth to gingerbread, cookies, applesauce, muffins, cakes and other sweets.
• Blend Ground Cloves with maple syrup and drizzle over cooked sweet potatos and winter squash.
• Add a few Whole Cloves to bean and split pea soup (remove befor serving).

Coriander:

• The leaves are commomly called Cilantro. Coriander is not interchangeable with Cilantro, although they are from the same plant. Coriander seeds are small, round, ribbed, and light brown. Their flavor is an exquisite blend of white pepper, cardamom and cloves with a hint of orange.
• Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat and seafood dishes with South American, Indian, Mediterranean and African origins.
• Add it to stew and marinades for a Mediterranean flavor.

Cream of Tartar:

• Crean of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.
• Use 1/8 taspoonful per egg white to make soufles, meringues,angel food, chiffon cakes and candy.
• For craft dough, mix together 2 cups flour, 1 cup salt and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups of water, 1 tablespoon of oil, and few drops of food coloring. Cook and stir over medium heat until it forms a ball. Cool and store in a
• plastic bag until ready to use.

Cumin:

• The plant is native to the Nile Valley. The flavor is strong, hot, faintly bitter with a touch of Caraway. The seeds are toasted before using whole or grinding into a powder. Ground cumin is stronger than whole seeds.
• Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.
• Try Ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb or pork. add to chili, spicy meat stews, barbecue marinades and sauces.
• Stir tosted Cumin into corn muffin batter to create a south -of-the border accent. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes.

Curry Powder:

• Curry poeder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Indians cooks do not use a single spice mixture to flavor their cooking. Rather each dish is flavored individually with a combination of spices, called masala, that may be simple or complex and varies with the individual cook, the dish, and the region. Madras Curry Powder is a variation of a Southern Indian curry powder
• Packaged Curry Powder was probably a British Invention, hoping to export to England the flavors they had enjoyed in India.
• You can easily make an East Indian marinade for chicken or lamb with Curry Powder, yogurt, lime or lemon juice and garlic.
• Indian Curry Shrimp (recipe)
• Indian Curry Couscous Salad (recipe)

Dill:

• Dill Seeds are small, flat,oval and can beused every way the Leaves are used.
• Brush bread rolls with egg white and sprinkle with Dill Seed before baking. Sprinkle Dill Seed over cheese topped noodle or vegetable casseroles before heating. Add Dill Seed to the dressing for potato, coleslaw, leafy green vegetable or fruit salads.
• Dill Weed are the dried Leaves and they are an integral part of Dill pickles. The Leaves are best raw, when cooked; they lose strength.
• Dill Weed adds a delicate bouquet and a tangy pungent flavor to fish, seafood, lamb, chicken, eggs, salad greens, beets, carrots, cucumbers, cabbages and potaoes.
• Mix Dill Weed with honey and mustard for a tasty ham sauce or sandwich spread.

Fennel Seed:

• Fennel Seed goes well with fish and is used in Italian Sausages and some curry powder mixes.
• Toasting Fennel Seeds accentuates their flavor.
• Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor.
• Saute Fennel Seed with sliced peppers, onions, and sausage for a quick pasta sauce.

Garam Measala:

• A traditional spice mixture from Northern India. A blend of cumin, cardamon, coriander, and other premium spices will help you create the finest Indian dishes.
• Ingredients: cardamom, cinnamon, cloves, black pepper, and coriander.
• See recipe

• Also known as Italian caviar. Use minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salad dressing.
• Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking.

Garlic Pepper Seasoning:

• It is a mix of garlic powder, salt & pepper. Sprinkle over steaks, chops, chicken, and turkey before cooking.
• Blend into mayonnaise, yogurt, or melted butter for a cooked vegetable topper or dip.
• Make croutons by tossing toasted bread cubes with olive oil and Garlic Pepper seasoning.

Ginger:

• Ginger is a root. the root is often dried and ground or "crystallized" with sugar.
• Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody.
• Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes.

Marjoram:

• Marjoram is a growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.
• Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.
• It is used as a flavoring for meat dishes. rush in your hand or with a mortar and pestle before using. It is compatible with a widw variety of foods. It won't overpower. Complements lamb dishes as well as beef and veal. It blends well with parsley, dill, basil, or thyme. try it in soups or stews.

Mint:

• Mint is a perennial herb. Mint is strong and sweet with a tangy flavor and a cool after taste. It exists in two kinds, peppermint and Spearmint.
• It is used in variety of dishes. Mint jelly is served with lamb. Create inspired fruit and vegetable salad dressings, flavored teas, and zesty marinades with Mint. Use to spark pasta salads, pilafs, and vegetable side dishes. Stir mint into warmed apple or currant jelly for a quick meat sauce or dessert topping.