This is a list of spices that are
commonly used to season BBQ,
and dishes normally associated with BBQ.
||An edible starch known as Arrowroot Powder.
Used mainly as a thickening agent.
||Also called sweet basil. With an aroma that is
like mint and tea. Basil is available in leaf form. It is used as a seasoning for pizza,
spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where
oregano would be used
||They have a woody, astringent flavor with a
pleasant, slightly minty aroma. Bay leaves should always be removed before food is served.
Works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to
flavor some desserts.
||Black pepper has a sharp, penetrating aroma
and a characteristic woody, piney flavor. It is hot and biting to the taste.
|Broiled Steak Seasoning
||A unique blend of seasonings including black
pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well
as pork and lamb.
||With a tangy flavor similar to dill. It is
used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and
pastries. Caraway is available as the whole seed.
|Cayenne (Red ) Pepper
||A seasoning ground from small, red chili
peppers. It has been used as a spice in the dishes of many countries and is also used as a
table condiment. It's heat and spiciness varies.
|Celery Seed (Salt)
||Celery seed tastes like celery and is aromatic
with a slight bitterness which enhances other flavors. Celery seed is available whole,
ground, or mixed with salt. Celery salt is a blend of ground celery seed and fine salt. It
is used primarily as a flavoring in salads (especially potato), sauces, pickling, soup,
tomato juice, and meat. It is also an integral part of the flavoring of traditionally
prepared crabs and other seafood.
||An essential spice in French cuisine, it used
like parsley and provides an herbal taste with the slight flavor of anise. Chervil is used
much like parsley, but is more delicate. It is most commonly used on fish, egg dishes,
salads and as a glaze on vegetables such as carrots.
||Made from dried chilies, usually blended with
garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and
spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor. This spice
blend usually dominates food rather than enhancing it. Mexican and other Latin American
dishes depend on chili powder for their characteristic flavor.
|Chinese 5 Spice Powder
||A blend of star anise, fagara (Szechwan
pepper), cassia (cinnamon), fennel and clove. It is heavily used in Chinese and Vietnamese
||Cilantro has a bold flavor often described as
a mixture of sage, parsley, and citrus. In Mexican dishes and salsas, cilantro is the
"indescribable" flavor note that sets them apart. Cilantro adds pungent flavor
to many Latin American and Asian dishes such as stews, soup, steamed fish, curries,
vegetables, , salads, relishes and tomato based sauces, and noodle dishes. It is often
called "Chinese parsley."
||Cinnamon has a characteristic woody, musty,
earthy, and sweet flavor. It is warming to taste. It is available whole, as cinnamon
sticks, and ground. Used in spiced vegetable dishes, also in sweet dishes such as baking,
pies, compotes, and also with meats, stews, vegetables and curries.
||The flavor of cloves is strong, fruity, and
sweet almost hot. Cloves are available both whole and ground. Used for flavoring ham,
pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake,
gingerbread, chili sauce, ketchup, and in combination with many other spices.
||Coriander has a sweet, slightly lemony flavor.
(Coriander leaves are called cilantro.) Coriander is available as whole seed and ground
and is a principal ingredient in curry powder. Middle Eastern, Indian, Russian, North
African, and Mexican recipes include coriander for its distinctive flavor. Coriander seed
is a pleasant addition to potato salad, rice's, bean, vegetable dishes, hot dogs, apple
pie, poached fish, or bean, pea, and lentil soup.
||A blend of garlic, onion, cayenne, black
pepper, thyme, oregano, paprika.
||A blend of cumin, chili powder, cinnamon
||Cumin has a penetrating musty, earthy flavor
with some green, grassy nuances. Cumin is available as whole seed and ground. It is a
principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican
Indian, and North African recipes often include cumin. Also used in curries, stews, and
||Not a single spice but a blend of many spices.
Usually contains turmeric, ginger, black pepper, coriander, cumin, chilies and fenugreek
and can also contain cinnamon and clove. Flavors vary according to the use or the creator
of the blend. All curry blends have a rich, warm, earthy, and pungent flavor with a great
many overtones. The characteristic golden color comes from turmeric. Curry powder is
available in mild or hot blends. Curry powder is usually intended to be the dominant
flavor but it also may be used in small amounts simply to enhance the flavor of foods such
as corn bread, stuffed eggs, soup, and sour cream dips.
||Dill is an annual of the parsley family and is
related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in
color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like,
sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed.
Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill
seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It
works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves,
potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used
with herring, salmon and other seafood dishes.
|English Pickling Spice
||A blend of mustard seed, coriander, allspice,
red chilies, bay leaves, ginger.
||Has a bitter, maple-like flavor. It is
primarily used in Indian cuisine and is also used with curry, as a pickling spice and as
||A blend of dried ground sassafras leaves and
thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.
||A blend of black pepper, white pepper, rose
pepper and green peppercorns, coarsely crushed.
||A Northern Indian blend of cumin, coriander,
cardamom, black peppercorn, clove, mace, bay leaf and cinnamon.
|Garlic (Powder, Salt)
||It has a strong, pungent green flavor and is
one of the most popular seasonings used today. Garlic can be conveniently purchased as
fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to
almost any dish. Garlic is especially popular in Italian cuisine and throughout the
Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak,
chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or
cream cheese for dips. Sprinkle on stuffed eggs. Use it sparingly to begin with and add
small amounts until it suits your taste.
||The flavor of ginger is pungent, lemon/citrus,
warm, and sweet. Ginger is available ground, whole (gingerroot), and crystallized. Used to
add zest to many dishes such as gingersnaps, gingerbread, in Asian dishes and in sweets
such as cakes, cookies, puddings, pumpkin pie and sweet breads.
|Herbs De Province
||A Mediterranean blend containing oregano,
savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato
dishes and pizza.
||A blend of marjoram, thyme, rosemary, savory,
sage, oregano and basil. Add to dip, herb breads, any tomato dish, good in marinades and
||Ground chilies, accented heavily with thyme
and allspice. Used as a spicy flavoring to meats and vegetables.
||Allspice, caraway, black pepper, coriander,
garlic, ginger, nutmeg, thyme.
||Aromatic and spicy with the slight flavor of
pine. It is mostly used a spice for meats in marinades, on roasts and in sausage mixes.
||A course ground salt, with no chemicals added.
Used in brines, rubs, and marinades. Also used to coat the rim of the glass for
||Marjoram has a distinctly aromatic green and
pleasant woody flavor, with a slightly bitter undertone. Available in both leaf and ground
forms, marjoram should be used sparingly at first. It complements the flavor of chicken
and turkey stuffing, vegetable and bean soup, as well as tomato sauces. Marjoram also
enhances the flavor of many meat dishes.
|Mexican Hot Chili Powder
||A blend of spices and chili pepper, is a U.S.
invention. Similar blends were used by the Aztecs. It is usually used to dominate the
flavor of a food but can be used as a background flavor. Use in Mexican dishes such as
chili, tacos and enchiladas. Add to quacamole, dips and salad dressings.
||A blend of cinnamon, cloves, black pepper,
coriander seeds, aniseed, cumin, chili powder.
||A blend of saffron, cumin, ginger, paprika,
|Mustard (Seed, Ground)
||Mustard has a clean, fresh aroma and a
pungent, biting flavor. Ground mustard enhances meat, fish, poultry, sauces, salad
dressings, cheese, and egg dishes. It must be moistened for about ten minutes to develop
its sharp, hot, tangy flavor. The whole seed is used in pickling, boiled with beets,
cabbage, or sauerkraut, and as a garnish for salads.
|North African Spice
||A blend of cumin and cinnamon.
|Nutmeg & Mace
||Nutmeg has a strong cinnamon, nutty flavor
used to flavor sweets, fruit dishes, sauces and vegetables. Nutmeg is available both whole
and ground. Mace is sold primarily in the ground form. Nutmeg and mace are most commonly
used in flavoring sweet foods such as puddings, cakes, and cookies. They are also used in
meat products such as sausage. Mace is the lacy covering of the Nutmeg which is the seed
of the fruit.
|Onion (Flakes, Powder, Salt)
Onions are an important
flavoring in almost every country in the world. When combined with other ingredients,
onion flavor is rarely overwhelming or assertive. Onions, pungent when raw and sweet in
flavor when cooked, are an extremely versatile flavoring and can be used to accent nearly
any kind of dish.
||Similar in flavor to marjoram, it is not as
sweet and is slightly more pungent and bitter. Use oregano in your favorite ethnic dishes
as well as in fresh garden salads, egg dishes, quick breads, rubs, and sauces.
||The brilliant red powder is the "garnish
spice" contributing color and sweet pepper flavor. Hungarian paprika is characterized
by a hotter taste, achieved in recent times by adding hot, red capsicum pepper to ground
paprika. Sold in ground form. Used as a garnish for light-colored food such as fish,
potatoes, eggs, and cheese dishes. A popular addition to many rubs, marinades and sauces.
It is the principal seasoning in Hungarian goulash and often is used in French dressing.
To retain its red color, paprika should be kept in the refrigerator.
||Parsley has a slightly mild green taste.
Parsley is available fresh or as dried flakes. It adds both flavor and visual appeal to
salads, soup, pasta, butters, shellfish, meat, poultry, sauces, potatoes, omelets and soft
||A mixture of ground thyme, sage, marjoram,
rosemary, black pepper, and nutmeg. Poultry seasoning was created mainly to season
stuffing but it also adds an unusual flavor to all poultry, pork, or veal dishes.
||Rosemary has a distinctive fresh, sweet, piney
aroma and flavor. Rosemary is available in leaf form. Use with lamb, pork, potatoes,
carrots, stews, sauces, marinades, fish, poultry, bread, on grilled or skewered meat and
in roasted potato dishes.
||Comes in whole, rubbed (crushed) and ground
form. The herb is distinctively aromatic and fragrant with slightly medicinal, piney, and
bitter flavors. It is used to flavor pork, pork sausage, poultry stuffing, veal, stuffing,
and tomato sauces.
||Available in ground form and gives a piquant
flavor to many dishes. It has a strong, slightly peppery flavor and is used to flavor
legumes, meat, fish (especially trout), sausage, stuffing, tomato sauces, bean soup, meat
loaf, hamburgers, eggs, or poultry.
||A sweet/spicy blend of cinnamon, cumin,
||Not a true pepper but a dried berry of a
prickly ash tree. It has a woody aroma with a spicy, tingly taste. It is an essential
ingredient in Chinese 5 Spice.
||It is rich and sweet with a faint anise-like
flavor. It is an excellent seasoning for sauces, dressings, and with meat, poultry and
||It has a pungent and sweetly herbal fragrant.
It can be used to improve the flavor of most dishes, especially slow cooked dishes.
||Also known as "Sugar in the Raw".
Used in many rubs and sauces because it can take higher temperatures without carmelizing.
||White pepper has a similar but more earthy
flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. Experiment to
decide how much you like.
|Whole Mixed Pickling Spice
||A blend of whole and broken spices, herbs and
seeds. In it you find cinnamon, allspice, mustard seed, coriander, bay leaves, ginger,
chilies, black pepper, mace and cardamom. Used by some as a rub.
Friday, May 05, 2000