HERBS & SPICES

Citric acid is used as a lemon substitute and a preservative. Mix with water to make a lemon juice or add to dressings. A small amount added to food will help extend its useful life.

Ginger is used to flavor many sweet & savory dishes. Its distinct flavor stays best when ground from dried ginger root. Used in many Indian curries, Japanese marinades & Chinese stir-fries, it is also found to have many medicinal properties.

Ground ginger is a must in gingerbreads, pumpkin pies and fruitcakes. It is essential in Indian curries, Japanese marinades and Chinese stir-fries. A pinch of ginger gives a nice boost to salt-free dishes.

Ground nutmeg, the traditional spice of eggnog, is an essential ingredient in barbecue sauce, marinades, cappuccino, hot chocolate and in baking.

This lace-like covering of the nutmeg has a stronger and more savory flavor. It is used to flavor fish, sauces, soups & vegetables & can be used in place of nutmeg.

For homemade mustard, use 4oz mustard, 3oz vinegar, 1/2 tsp salt. Mix until smooth. For honey mustard, add 1 Tbsp honey. Mustard is very hot when first mixed, then mellows with age. Refrigeration stops the mellowing process.

Sumac has a tart flavor and is used in Middle Eastern salads, pilafs, kebabs. Salt is added to the moist berry when it is ground. Try seasoning a thinly sliced onion with two teaspoons of sumac.

A flavorful addition to chicken, fish, meats, lentils and traditional Lebanese dishes. This classic blend, which includes black pepper, allspice and nutmeg, is just one of many regional variations.

Kishk is a mixture of ground bulgur wheat fermented with yogurt. This popular Middle Eastern food can be eaten alone, fried, served with bread, or used as a base in many soups.

The perfect herb for seasoning pork and lamb, try rosemary on chicken or fish with garlic pepper and salt. Rosemary is commonly used with garlic and oregano in Italian dishes.

Tarragon has a sweet, rich flavor that combines well with poultry, fish and vegetables and is often used in salad dressings.

Sage is a staple to Greek and Italian cooking. Rubbed sage is fluffier and less dense than ground sage powder. It also has a less intense flavor when compared to ground sage. Rubbed sage is excellent for cooking and for teas.