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Foundations of

Restaurant

Management and

Culinary Arts

Book 1 Chapter 5

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Leaves, stems or flowers of an aromatic

plant

Fresh or Dried

Dried herbs are stronger than fresh

When using dried herbs crumble or crush

them to release flavor

Use 2-3 time more fresh then driedAdd fresh herbs at the end of cooking

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Bark, roots, seeds, buds or berries of an

aromatic plant.

Usually dried ground or whole

Might be fresh, such as ginger

Store in tightly covered containers in cool

dry place.

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BasilItalian Cooking

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BaySoups, Stews, Meats

Use the whole leaf, but

remove before serving

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ChivesPotatoes, Garnishes,

Seafood, Soups

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CilantroMexican Food, Thai

Food, Sauces, Salsa

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DillFish, Potatoes, Pickles,

Dips, Carrots, Bread

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Lemon

GrassChicken, Seafood

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MintDesserts, Lamb, Tea

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OreganoItalian Food, Mexican

Food, Pizza,

Spaghetti

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ParsleyGarnish, Meat,

Cheese, Salads,

etc.

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RosemaryChicken, Seafood,Mushrooms,

Vegetables

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SagePork, Turkey, Stuffing,

Mushrooms

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TarragonChicken, Eggs,Mushroom, Seafood

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ThymeMeat, Poultry,Mushrooms, Nuts,

Potatoes

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AllspiceTropical EvergreenTree Berry

Nutmeg, Cloves,

Cinnamon

Pickling, Stews, Baking

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CarawayApple, Pork, Sausage,Rye Bread

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CayenneAny food, but can addlots of heat!!

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Chili PowderBlend of cumin, garlic,onion and chili

Tex-Mex, BBQ

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ClovesImmature flower budsMeats, Stocks, Sauces,

Baking

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CorianderCilantro seedsVariety of cooking uses

in savory and baked

foods

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CuminSeeds used crushedMexican Foods, Chili

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GingerRoot of plantBaking, Asian Foods

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NutmegSeed kernel inside afruit

Baking, cheese, eggs,

Alfredo

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PaprikaFinely ground powderfrom dried pepper

Garnish, salads,

sausage, casseroles

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PeppercornDried unripe berryMost common black

pepper, used in most

foods

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Poppy SeedsFrom poppy flowerBaking, Salad Dressing

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SaffronDried stigmas of crocusMost expensive spice in

the worldMediterranean and

Asian foods

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Sesame SeedsFound in the pod of atropical plant

Baking, Tahini Paste,

Asian Fish dishes

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