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Using fresh herbs and spices in your cooking improves the flavor.

Allspice : a dried berry from the pimento tree in the West Indies, allspice has the flavor of a blend of cinnamon, nutmeg and cloves. It is used in stewed fruits, prunes, puddings, sauces, apple and huckleberry pie, breads, chili, dumplings,beef, pork, ham, yellow vegetables, tomato sauces and relishes. It has been known to aid digestion.

Anise : Anise seeds have a mild licorice flavor and are used to add flavor to sauces, cookies, breads, cakes and sweet rolls. There is a liqueur that is made from anise seeds, it is called anisette.

Basil : belongs to the mint family and is used in soups, sauces, sausages, fish, stews and tomato dishes.

Bay leaf: from the laurel or sweet-bay tree, its aromatic flavor develops during the cooking process, and is generally removed from the dish before serving. Best in soups, stews, meats and pickling.

Black pepper : made from peppercorns and is widely used in small amounts when preparing most meat and vegetable dishes.

Caraway seeds : used in breads, cakes,candies, cookies, salads, cheese dishes and vegetables.

Cardamon : used to flavor cooked fruit ; may also aid in relieving indigestion.

Cayenne pepper : also known as red pepper, yields a hot, savory flavor in meat dishes. It is thought to aid in the stimulation of endorphins , or mood enhancers.

Celery seed : used in stews, salads, soups, pickles and cheese dishes.

Celery salt : is a combination of ground celery seed and fine white salt, used in salads, vegetables, soups and meat dishes.

Chili powder : used in chili sauce, sea food cocktails, egg dishes, poultry, pork, ground beef dishes,and creole recipes.

Chives : a perennial plant related to the onion, only smaller and milder; used in sour cream, salad dressings, poultry, veal and mild fish recipes.

Cilantro : use in salsa, vegetables, beef, chicken or Indian curry dishes.

Cinnamon : used in cookies, breads, pies, custards, applesauce, stewed fruits ; and in beverages such as coffee, tea fruit drinks and hot chocolate.

Cloves (ground) : use in cranberry relish, pickles, tomato relish, spaghetti sauce, bar-b-que sauce, beets, cakes, cookies, steamed puddings, fruit pies, coffee cakes, baked beans and sauce for ham.

Cloves (whole) : used to stud ham, pickled peaches and lemon slices; add to tomato juice, spiced sweet syrup, pot roast or meat marinade.

Coriander: use for confections, pickles, meat dishes and cookies.

Cumin : use in chili and curried dishes with hummus.

Curry powder : a combination of spices such as coriander,turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper, and ginger.  Use with eggs, salad dressings, sauces, cheese, fruit, poultry, seafood, lamb, and veal.

Dill : use in cottage cheese, potatoes, vegetable dishes, salmon and other fish recipes, pork , sauces and pickles.

Fennel : use in fish sauces and apple pie; has a taste similar to anise.

Garlic powder: use to make garlic bread; add to meats, fish, chicken, tomato sauces and salad dressings. 1/8 teaspoon of garlic powder equals 1 fresh garlic clove.

Ginger : use ginger spice with fruits, desserts, sauces for fish, pork, poultry, squash and cheese dishes. Is also known to remedy motion sickness.

Leeks : a plant with a strong flavor similar to an onion, used in meats, soups and vegetable dishes.

Marjoram : use in soups, salads, stuffings, tomato sauces, cheese, lamb, poultry, sausages, and vegetable dishes.

Mint : use in meats, vegetables, soups, salads, fruits, jellies and beverages.

Mustard (ground/seed) : use in salads, meats, tomato relish, pickled beets, salad dressings, meat marinades, corned beef, marinated artichokes, and pickles.

Nutmeg : use in desserts, fruits, eggnog, cheese, vegetables, poultry and ground beef recipes.

Onion: use in meats, soups, vegetables and salads.

Oregano : originates from the leaves of the wild marjoram plant; use with tomato dishes, Italian dishes, stews, chili, red snapper, beef, pork, pizza, chicken, lamb, herb breads and vegetables.

Paprika : use in soups, salads, eggs, fish, salad dressings, beef and poultry.

Parsley : use to garnish and flavor tomato and meat sauces, breads, herb butter, fish, poultry, green salads, soups, stews, cheese, vegetables and egg dishes.

Poppy seed : use in breads, rolls, cookies and cakes.

Rosemary : use in spaghetti, bar-b-que, pizza and lasagna sauces, on lamb, pork and chicken; in eggplant, zucchini, stewed tomatoes and green beans, and in marinades.

Saffron : the most expensive spice, pungent and aromatic, use in sauces, rice, vegetables, meats, fish and poultry dishes and in breads.

Sage : use in stuffings, tomatoes, rice, brussels sprouts, pork and chicken.

Tarragon : use in bearnaise sauce, vinegars, salad dressings, potato salad, fish, poultry, lamb, veal, mushrooms, spinach , eggs, macaroni and stewed tomatoes.

Thyme : use with green beans, eggplant, carrots, zucchini, soups, stews, rice dishes, tomatoes, bar-b-que sauce and cheese dishes.

Turmeric : gives mustard its yellow color, use in Indian curries. It is said to be a natural antibiotic, used to treat digestive disorders.