Herbs, Spices & Seasoning Guide

Herbs, Spices And Seasoning Guide

Why Watkins?
Founded in 1868, America's original, Watkins offers you a wide variety of
natural products company has been the • (P) pure herbs and spices
pioneer in spices, seasonings and • (O) USDA certified 100% organic
extracts for over 100 years. spices
• (blends) seasoning blends
Quality Raw Materials • (K) Certified Kosher
We buy the only the choicest of the
world's herb and spice crop - each Table of Contents
selected from the best growing region.
Herbs, Spices, Seasonings And Uses
Skillful Preparation - - - - - - - - - - - - - - - - - - - - - - - - Page 2 - 7
All spices contain volatile flavoring oils. If
care is not exercised during grinding or Foods and the herbs and spices
granulation, it is possible for enough heat suited to them - - - - - - - - - - - Page 8 - 9
to be generated to evaporate these oils
and result in an inferior product. Tips For Using & Storage - - - Page 9 - 10

Strict Quality Control Resources & Note from Author Page 10
We select our spices for taste, color, and
appearance; then more thorough tests
are made to further determine the quality.
One of these tests involves oil content,
known as the “essential oil,” is a good
measure of flavor and quality. Our
cinnamon, for example, has a minimum
of 2% essential oil; others on the market
have 1%, inferior brands have 0.5%.
Further quality control checks are made to
insure that none of the quality has been
lost. After the spices are processed, they
are packaged in glass or tins to preserve
quality, as the spices’ essential oils are
not compatible with plastic.
For more cooking ideas, tips, recipes or to buy Watkins Visit
www.associatemelody.com or call toll free 1-866-452-6948
1

Allspice - (P)(Jamaica) Ground from the pepper, Cayenne (or Red) Pepper comes
dried berries of an evergreen tree from chile peppers, or capsicums.
growing in Jamaica, Mexico, Guatemala Prepared from one of the hottest chile
and Honduras. It takes its name from its pods, it is always a ground product. Its
flavor, which is said to be a combination ancestral home was Cayenne, in South
of cloves, nutmeg, cinnamon and pepper. America, but the hottest cayenne peppers
are now grown in Africa and Asia.
Excellent in baking or in Caribbean or
Middle Eastern meat dishes; also great in Use in Italian and Mexican dishes,
puddings, baked fruits, cakes, cookies, curries, deviled eggs, seafood, cottage
cranberries, barbecue and brown and cream cheeses, cooked green
sauces, cooked vegetables, pickles and vegetables, Welsh rarebit, cheese
relishes. soufflés, many meats and sauces. In
Cajun cooking, it is frequently blended
Basil - (P/O)(California) - Basil's light with black and white pepper to make and
licorice/ clove/ mint-like taste is important "all-purpose pepper".
in most areas of the Mediterranean, but it
is also highly prized in Thailand, where a Celery Seed - (P)(France, India, United
similar variety is called "holy basil". States) - The dried seed of a member of
Blends well with all other herbs. the parsley family called smallage or wile
celery; produces a more pronounced
Use in all Italian and tomato dishes, flavor than fresh celery.
scrambled eggs, soufflés, omelets,
Welsh rarebits, roast beef, pork or veal, Use in stews, egg dishes, sandwich
meat pies, casseroles and stews, herb spreads, cooked vegetables, grilled
stuffing, vegetable juices, seafood tomatoes, oyster and fish stews, hot and
cocktails, tomato, orange, or butter cold cream soups, sauces, gravies,
sauces, French and Russian dressings. salad dressings, marinades, stuffing,
tomato juice, potato salad.
Bay Leaves - (P)(Turkey, Greece) - The
leaves of the bay laurel tree. The main
sources are California and Turkey. Chili Powder - (P/O)(blend) - Although
Watkins uses Turkish bay leaves which many associate this product with Mexican
are generally considered to be more cooking, chili powder originated in Texas
flavorful than the larger California variety. for use in chile con carne. A salt-free,
balanced blend of ground mild chile
Essential for soups, stews, poaching peppers, cumin, garlic and oregano.
liquids, casserole and sauces.
Use in chili, Mexican dishes, eggs,
Cayenne (Red) Pepper - (P)(China, India, omelets, sauces, soups, cottage cheese,
Mexico, Pakistan) - Unlike black or white rice, meat, fish, cocktail sauce, gravies,
2

stews, vegetables. spices, cloves originated in the Moluccas,
or Spice Islands, and now grow in many
Cilantro - (P)(Mexico, California) - The tropical maritime locations.
leaves of the coriander plant, cilantro is
also known as "Mexican parsley" or Use in baked goods, confections,
"Chinese parsley". Its flavor is totally liqueurs, pickles, chili sauce, ketchup,
different from the seeds, which are used meats, vegetables, mincemeat,
as a spice, mostly in curry powders. beverages, sauces, marinades, pork
roast, green or yellow vegetables, jams,
Cilantro is a popular flavoring herb and jellies, fruit cakes, pumpkin or fruit pies,
garnish essential to salsas, Latin, Indian, marmalades, chutney, and puddings.
Middle Eastern and Asian dishes; great in
vegetable dishes, with meats and fish, Whole Cloves add flavor and visual
and most tomato dishes. appeal when stuck in a whole ham for
roasting; they are also excellent stuck in
Cinnamon - (P/O/K) (Indonesia) - and onion half for simmering in a pot of
Cinnamomum cassia, grown primarily in soup.
China and southeast Asia, has a
characteristically intense aroma and Cumin - (P/O/K)(Mexico, Turkey, India) -
much more flavor than Ceylon cinnamon, Known in Mexico as comino, cumin in
which is why it is greatly preferred here. indispensable to Mexican and
The best cassia available today in Southwestern cooking, and is widely
Korintje, from the Indonesian island of used in Indian, Middle Eastern and North
Sumatra. African cuisine's. It is a primary
ingredient of chili powder and curry
Use in all types of baked goods, such as powder.
pies, cakes, rolls and cookies. Excellent
with fruit desserts, especially apples and Excellent in cheese dishes, with rice and
peaches. Use sparingly in meat, poultry corn dishes such as curries or tamales;
and game dishes, lamb or beef stew, use in soups, stews, salad dressings,
Mexican dishes and mashed sweet barbecue sauces, ground meat dishes;
potatoes. Also excellent in many savory also good with sauerkraut, lentils,
foods, such as tomato sauce, beef stew, potatoes, cabbage, and dried beans of all
chili and Mexican dishes, and curries. kinds.

Cloves (Ground/whole) - (P) Curry Powder - (P/O/K)(blend) - A ground
(Madagascar, Zanzibar, Indonesia) - The blend of as many as 20 spices, Curry
name for this spice comes from the Latin Powder is one of the world's oldest spice
clavus, meaning "nail", which is what the blends. It originated in England and was
whole spice resembles. One of the designed to give the characteristic flavor
world's most aromatic and important of Indian curry cookery, which became
3

popular during the British colonization of true Oriental spices to make its way
India. It has grown to be used as a single westward from its native southern Asia.
spice in Western kitchens, and is very Used primarily for baking in the West and
popular in the Caribbean as well. for savory dishes in the East.

Use generously in Indian and Caribbean Gingerbread, cookies, cakes, pumpkin
curries, and sparingly in Western dishes pie, orange/yellow vegetables, baked,
such as eggs, deviled eggs, fish, shrimp, stewed and preserved fruits, applesauce,
parsley, meats, vegetables, rice, French custard, meats, pickles and conserves,
dressing, white sauce, fish chowders, baked beans, Asian stir-fries. Many
soups, salted nuts, and sweet pickles. people put powdered ginger in capsules
as a natural remedy for motion sickness.
Dill - (P/O)(United States) - The bright
green leaf of an annual plant related to Italian Seasoning - (blend) - A traditional
anise, fennel, cumin and caraway. Like blend of Italian herbs and spices makes
fennel, dill has a great reputation as a superb spaghetti sauce and main
digestive herb, and is most popular in the dishes. Add to plain tomato sauce to give
cuisine's of Scandinavia, Germany, and authentic flavor to most pasta dishes;
Central and Eastern Europe. also great with meats and vegetables.

Excellent with fish and seafood, in Basic spaghetti sauce - add 1 tbsp/15 ml
salads, dressings and sandwich fillings; Watkins Italian Seasoning to 8 oz/240 ml
marries well with mustard and lemon. tomato sauce.

Garlic Flakes / Garlic Granules - (P/O) Lemon Peel - (P)(California) - Lemons
(California) - Garlic has long been came westward from India and China
credited with numerous medicinal over 2,000 years ago. The ancient
qualities, such as boosting the immune Greeks valued them for medicine as well
system. Its reputation for providing as cooking, and lemons remain a favorite
strength was the reason it was fed to the there today. Unlike the juice, which is
Egyptian slaves who built the pyramids. I acidic (sour), lemon peel contains the
pleasantly bitter essential oil, and lends a
In the kitchen, it is used in nearly every totally different flavor.
world cuisine for enhancing most savory
dishes, including meat, fowl and seafood, Add to cakes, puddings, cookies and fruit
salad dressings, soups, sauces and dishes, as well as in meat sauces and
appetizers. vegetables. Combine with garlic, pepper
and parsley to make a delightful
Ginger - (P/O)(China, India, Jamaica) - condiment for meats and pasta.
The root of a tuberous perennial which
flourishes in the tropics. One of the first Marjoram - (P)(France, Spain, Egypt,
4

Chile) - This member of the mint family is protein and starchy foods, hot English
closely related to oregano; in fact, mustard, Chinese hot mustard sauce,
oregano is a wild version of marjoram. deviled eggs, and pickles.
The gentler, sweeter marjoram is
preferred in the cuisine's of France and Hot English Mustard - Mix Watkins Dry
parts of Italy, as well as in traditional Mustard with enough cold water to make
American dishes like corn chowder. a paste. Let stand 10-30 minutes before
using.
Excellent with chicken and turkey,
stuffing's, vegetables, beans and bean Japanese or Chinese Mustard - As
soup, corn chowder, and most tomato above, but use boiling water, cover and
dishes. Use in place of oregano for a allow to stand.
milder taste, or combine with it for
balance on pizza or in sauces. Also Nutmeg - (P/O)(Indonesia, Trinidad) - The
blends well with basil, thyme, and most hard seed of the peach-like fruit of an
Mediterranean herbs. evergreen tree native to the Moluccas, or
Spice Islands. Watkins selects the
Minced Green Onion - (P)(United States) seeds from the Penang and Singapore
- Made from crushed green tops of because they are the richest in oils and
scallions; used in place of chives to impart an exotic nutlike flavor.
impart a more delicate taste than onion
flakes. Use in baked goods, eggnogs, custards,
cheese, egg, fish and poultry dishes,
Use with steaks, chops, roasts, soups, whipped cream toppings, doughnuts,
salads, stuffing's, stews, casseroles, fruits, spinach and boiled vegetables,
barbecue sauces, tomato sauces, eggs, cream soups, fruit soups, ice cream,
marmalades, salad dressings, sweet potatoes, hot milk drinks, hot
garnishes. alcoholic drinks, sweet dough's, muffins,
coffee cakes, cakes and fruit cakes,
Mustard (Dry) - (P/O/K)(Canada, United frostings, applesauce, crepes, stewed
States) - The ground seed of a plant fruits, beef, ham, and sausages.
grown extensively in Canada and the
northern U.S. Pale yellow, with a flavor Onion Flakes/Granules - (P/O)(United
ranging from mildly sharp to pungently States) - A favorite flavoring vegetable for
hot. centuries; used in every cuisine in the
world. Onions grown for dehydration
Use in white sauces for macaroni, corn, have been specially developed for high
seafood, potato or egg dishes, salad solids, and low moisture. Reconstitute
dressings, butter sauces, omelets, flakes in water for texture, or use easily-
soufflés, eats, gravies, cheese sauces, blended granules in almost any savory
creamed and stewed oysters, dips, most dish.
5

Use with meats, poultry, seafood, salads, Parsley - (P)(United States) - This
vegetables, soups, sauces, omelets, and delicious, nutritious herb has a refreshing
egg dishes. taste that goes extremely well with garlic,
onion, lemon, and any herb. Although
Orange Peel - (P)(United States) - Use in dried parsley has often been called
desserts, as well as with fruits and flavorless, you will find ours to be a
chicken or duckling. Excellent in spiced pleasant surprise!
tea and mulled wines.
Add to butter sauces for meats, poultry,
Oregano - (P/O/K)(Greece, Italy) - A wild fish and vegetables, scrambled eggs,
variety of marjoram, although a bit stuffing's, soups, chowders, salads, and
stronger and with a pleasant bitter dressings.
undertone. Widely used in Greece and
Italy, with a stronger, cruder version Black Pepper - (P/O/K)(Sri Lanka, India,
grown in Mexico. Sumatra) - 'Black pepper' is the fruit of a
woody flowering vine, the fruit or
Best known for its use on pizza; also peppercorns are harvested when nearly
excellent in pasta sauces, pork, veal, fish, ripe and dried at a moderate temperature.
vegetables, dressings, gravies, seafood, This irreplaceable spice has long been
poultry, grilled tomatoes and all tomato recognized as an ingredient for
dishes, white sauces, ground beef and stimulating the appetite and is used in
pork, Greek, Italian and Mexican dishes, almost every cuisine. Watkins buys only
chili, egg dishes, and salads. the very best quality peppercorns, then
granulates them using an exclusive
Paprika - (P/O)(Spain) - The word paprika granulation process, which preserves
is Hungarian for "pepper". Paprika, like their high essential oil content and flavor.
cayenne pepper, is ground from dried red Excellent in any savory dish and for filling
chilies; however, the peppers used for your pepper shaker.
paprika are the mild, sweet pimiento.
Watkins uses the legendary pimentón of Red Pepper Flakes - (P)(China, Africa,
Spain, brilliant red and sweeter than its India, Mexico, Pakistan) - These crushed
Hungarian cousin. dried red chilies, mostly from cayenne-
related varieties, are the famous table
Use as a garnish and flavor for creamed seasoning in pizzerias. Because they
foods, such as deviled eggs, mayonnaise include the seeds, they are very hot.
dressings, white potatoes, cauliflower, Highly versatile and used in most
salads, dips, canapés, and chowders. cuisine's throughout the world.
Also used as a main ingredient in
Hungarian dishes such as paprikás Use in pickling, chowders, gumbos, pizza
(paprikash) and gulyás (goulash). and spaghetti sauces, and in making
sausage; also excellent for meats,
6

seafood, eggs and egg dishes, soups, Its bittersweet flavor is reminiscent of
cheese dishes, sauces and gravies, anise, and it is most widely used as a
vegetables and vegetable juices, curries, flavoring for vinegar.
creamed dishes, soufflés and croquettes.
Complements chicken and fish dishes,
Rosemary - (P/O/K)(France, Spain, North lobster, beef and lamb, as well as salads
Africa) - The name "rosemary", derived and dressings, mustard sauces, and the
from Latin, means "dew of the sea" - classic béarnaise sauce.
appropriate because the herb thrives in
the dry climate and salty sea spray of the Thyme - (P/O)(France, Spain) - One of the
Mediterranean shores. Its pungent great European culinary herbs, and
minty/evergreen flavor is a favorite in Italy perhaps our most versatile. Closely
and Provence, especially in dishes related to oregano, with a stronger, more
simmered with wine, olive oil and garlic. balsam-like flavor that has made it a
favorite far beyond its Mediterranean
At its best with roasted or grilled lamb, origins - from the British Isles to North
pork, poultry and game; also excellent America to the Caribbean.
with potatoes and vegetables, stews,
marinades and breads. Lends a Excellent with meat, fish and poultry,
surprising twist to apple jelly and tomato dishes, stuffing's, stews and
poached pears. sauces, vegetable juice, clam juice,
seafood cocktails, cream and cottage
Sage - (P/O) (Albania, Croatia, Greece, cheese spreads, clam and fish
Italy) - This Mediterranean herb got its chowders, marinades, gravies,
name because of the ancient belief that it vegetables.
strengthened the memory and imparted
wisdom. Dalmatian sage, the world's
best variety, comes from the area that is
now Albania and Croatia.

Excellent in poultry stuffing, especially
with onion; its flavor and digestive
properties make it perfect for pork,
sausages, goose and other rich meats;
also enhances risotto, chowders and
tomato sauces.

Tarragon - (P)(France, United States) -
Originally native to Siberia, Tarragon is
best known for its use in French cuisine;
the very best tarragon is grown in France.
7

Don’t Forget the Vanilla! Asparagus - Basil, chives, dill, nutmeg,
Vanilla extract is a common flavoring in sesame seeds, tarragon
baking and desserts but did you know it’s
also wonderful in beverages and savory Beans, dried - Allspice, chili powder,
dishes? coriander, cumin, garlic, marjoram,
oregano, onion, rosemary, sage, savory,
Here is a list of foods and the herbs and tarragon, thyme
spices suited to them.
Beans, lima - Basil, Chives, dill,
Beef - Allspice, basil, bay leaf, cayenne marjoram, sage, savory, tarragon
pepper, chili powder, cumin, curry
powder, garlic, ginger, marjoram, Beets - Allspice, caraway seeds, chives,
oregano, onion, thyme dill, ginger, horseradish

Pork - Caraway seed, cayenne pepper, Broccoli & cauliflower - Basil, caraway
chili powder, coriander, cumin, curry seeds, curry powder, garlic, ginger,
powder, dill, garlic, ginger, onion, marjoram
rosemary, thyme
Cabbage & brussel sprouts - Oregano,
Lamb - Curry Powder, cayenne pepper, tarragon, thyme
dill, garlic, mint, onion, oregano,
rosemary, thyme, seasoning salt Carrots - Caraway seeds, chives, cumin,
ginger, marjoram, nutmeg, tarragon
Veal - Bay Leaf, cayenne pepper,
Coriander, dill, garlic, onion, oregano, Corn - Chives, coriander, cumin,
rosemary, sage, thyme rosemary, sage, savory, thyme

Eggs & cheese - Chili Powder, cayenne Eggplant - Allspice, basil, garlic,
pepper, green onion, cumin, curry marjoram, oregano, sage, thyme
powder, savory, tarragon, seasoning salt
Mushrooms - Basil, chives, dill, garlic,
Chicken & poultry - Basil, bay leaf, marjoram, oregano, rosemary, tarragon
cayenne pepper, chives, coriander, curry
powder, garlic, ginger, marjoram, Peas - Basil, chives, dill, marjoram, mint,
oregano, onion, rosemary, sage, oregano, savory, tarragon
tarragon, thyme, seasoning salt
Pepper, sweet - Chives, coriander, garlic,
Fish & shellfish - Bay leaf, basil, cayenne marjoram, oregano, thyme
pepper, coriander, curry powder, cloves,
dill, marjoram, oregano, tarragon, thyme Potatoes - Caraway seeds, bay leaf,
chives, coriander, curry powder, dill,
8

garlic, mint, onion, oregano, tarragon, Storage Tips
thyme The shelf live of dried spices and herbs
varies, spices generally keep longer than
Spinach - Basil, garlic, nutmeg, tarragon herbs do. Good quality herbs like Watkins
will stay fresh for one to two years when
Squash, yellow & zucchini - Basil, stored properly. Ground spices will keep
chives, coriander, dill, garlic, ginger, for several years or longer and whole
marjoram, oregano, rosemary, savory, spices will keep much longer, again
tarragon when stored carefully. Heat, light,
moisture and air are their enemies,
Squash, winter - Allspice, cinnamon, therefore exposing them to these
cloves, curry powder, ginger, mace, elements will greatly reduce their quality,
nutmeg color, flavor and essential oil content.

Sweet potatoes - Allspice, cinnamon, • Store your spices and herbs in
cloves, ginger, nutmeg tightly sealed containers, in a cool,
dark place to protect them from
Tomatoes - Basil, chives, coriander, dill, moisture and oxidation.
garlic, marjoram, oregano, rosemary,
sage, savory, tarragon, thyme • They will retain more of their
essential oil content and flavor
Turnips - Allspice, cinnamon, ginger, when stored in glass jars or metal
nutmeg tins.

Rice - Chives, cumin, curry powder, garlic, • Direct light will fade the color and
sage, tarragon reduce the quality of your
seasonings so store them in a
dark cupboard not out in a spice
rack.

• Do not to store them above your
stove or near other heat sources
as heat will degrade the quality as
well.

• Purchase Watkins high quality
dried herbs and spices in small
quantities so that you can easily
use them up in reasonable period
of time.

9

Why Use Herbs And Spices? Additional Resources
Dried herbs and spices add a lot of flavor
to your meals without adding additional To receive more helpful, free ebooks on
fat or calories and are convenient to use. homemaking, cooking, health, green and
Different combinations provide a variety of natural living subscribe to Watkins News
tastes you can use to add ethnic flair from by sending a blank e-mail to:
around the world to your menu, without watkins-news@aweber.com
ever having to leave your own kitchen. Not
only do spices and herbs delight your Shop for Watkins, herbs, spices and
taste buds they may also carry health seasonings online at the US Store or the
benefits as well. Canadian Store.

Tips For Using Spices and Herbs This e-book is a complementary gift from
As a general rule when you are cooking, your friendly Watkins Gold Team
spices should be added to the dish at the associate Melody Thacker.
beginning so their flavors will meld and
blend into the dish. Add herbs near the Share this with a friend! If you know of
end of cooking process to retain the most someone else who could use this guide
flavor and color. feel free to pass it along to them!
Substituting Dried Herbs for Fresh I hope you will find this guide a valuable
Since dried herbs possess a stronger addition to your kitchen.
flavor than fresh leaf herbs, you will need
to adjust your habits when adding dried Sincerely,
herbs to a recipe that calls for fresh.
Simply substitute 1/3 of the amount
called for so your final results won’t have
an overpowering favor.

Better Flavor Release
When cooking with dried herbs, crushing
them in the palm of your hand or between
your fingers will release more of the flavor
in a quicker manner. This works well with Copyright © 2001 - 2008 Melody Thacker
strong-flavored herbs, such as rosemary All Rights Reserved.
and sage. Combining a strong-flavored
seasoning with a couple of mild-flavored The statements made and opinions expressed
ones is a good way to balance out the on this document are those of the Independent
Watkins Associate who is the publisher of this
flavor in a recipe if you feel it’s too strong document, and are not to be construed as the
in taste. statements or opinions of Watkins Incorporated.

10

Herbs, Spices & Seasoning Guide

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Herbs, Spices & Seasoning Guide