Herbs & spices

Herbs & spices

Industry: Food (other)

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Herbs & spices

mint

Food (other); Herbs & spices

herb (leaves or flakes) Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist. Strong, sweet, familiar cool aftertaste. Uses: Beverages, ...

mustard seed

Food (other); Herbs & spices

spice (whole or ground) Description: White (or yellow) and brown (or Asian) seeds are two major types. The brown is stronger. Hot, very pungent. Uses: Meats, pickling, relishes, sauces and gravies.

spice (whole or ground) Description: Gray-brown, oval seeds from the nutmeg tree. Mace is the spice obtained from the membrane of the seeds. Nutty, warm, spicy, sweet. Uses: Beverages (esp. egg nog), ...

orange peel

Food (other); Herbs & spices

Spice (fresh or dried or grated) Description: Orange outer skin which is grated. Also called Orange zest. Flavor: Orange flavor and fragrance. Uses: Stuffing, marinades, relishes, fruit salads, ...

orange zest

Food (other); Herbs & spices

See "orange peel"

oregano

Food (other); Herbs & spices

herb (fresh leaves or crumbled dried) Description: Member of the mint family, related to marjoram and thyme. Strong, aromatic with a pungent "pizza" flavor. Uses: Fish, meat, poultry, tomato sauces; ...

paprika

Food (other); Herbs & spices

spice (ground) Description: Dried, sweet red peppers ground into a powder. Slightly bitter, ranging from sweet to hot (Mexican is brighter in color and sweeter in taste than Hungarian, which is ...