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Basil
Fresh basil has a very strong flavour and is a key herb in many Thai and Mediterranean dishes including pesto. It's best to use fresh basil but dried basil will work in a pinch ' just remember it doesn't pack the same punch!

Try with: halibut, mackerel, salmon, tuna, chicken, turkey, beef, lamb, rabbit, veal, asparagus, beets, broccoli, celery, peas and cucumbers.
 
Bay Leaf
A key ingredient in French cooking, bay leaves give a peppery flavour. Careful not to overcook with bay leaves because they can make your dishes bitter and remember to removing them before serving. Dried bay leaves are usually preferred over the more bitter fresh leaves.

Try with: Chicken, poach fish, beef, lamb, artichokes, carrots, potatoes and tomatoes.
 
Caraway Seeds
One of the world's oldest spices, caraway has been traced to the Stone Age and found in Egyptian tombs. The seeds can be purchased ground or whole and have a peppery flavour. Often used in German, Austrian and Hungarian dishes, you may recognize it as a flavour in Rye Bread.

Try with: goose, beef, pork, German sausages, cabbage, carrots, celery, cucumbers, onions, potatoes, turnips and winter squash.
 
Cloves
Cloves are actually the dried, unopened flower bud of a evergreen trees. Sold whole and ground, they can be used to flavour all sorts of dishes including both sweet and savoury creations. But beware; this pungent spice packs a lot of flavour.

Try with: lamb, ham, beets, carrots, green beans, pumpkin, yams and winter squash.
 
Coriander
Coriander comes from the seed of the cilantro plant and has a distinctive sweet and spicy flavour. A common ingredient in Indian cuisine and pickling mixtures, cilantro is not a substitution for coriander.

Try with: curries, beef, lamb, pork, sausages, beets, cauliflower, onions, potatoes, sauerkraut, spinach and tomatoes.
 
Cumin
Cumin is surprisingly a part of the parsley family and is available as a seed or ground. Cumin is an important ingredient in middle eastern, Asian and Mediterranean cooking. It's also a prominent flavour in curries and chili dishes.

Try with: chicken, halibut, salmon, shellfish, tuna, beef, lamb, pork, cabbage, pumpkin and tomatoes.
 
Curry Powder
Curry powder is a European invention and is made from a combination of about 20 herbs and spices. Typically, curry powder includes black pepper, cinnamon, cloves, coriander, ginger, mace and turmeric.

Try with: chicken, most fish and shellfish, turkey, beef, lamb, pork, beets, carrots, parsnips, sweet potatoes, turnips and winter squash.
 
Fennel Seed
Considered to be a medicinal herb in China and India, it has a slight licorice taste, like anise. Fennel is commonly available whole and ground. Both are great additions to sweet and savoury food.

Try with: chicken, goose, most fish, beef, lamb, pork, sausage, beets, cabbage, cucumbers, onions, peas, sauerkraut and summer squash.
 
Ginger Root
The root of a tropical plant, fresh ginger should be plump and firm and can be kept in the refrigerator for up to a month. With a sweet but fiery flavour, ginger also has the slight taste of lemon and rosemary ' a perfect addition to Asian dishes, including stir-fries and curries. Less sweet and more pungent powdered ginger is often used in baked goods.

Try with: chicken, fish, beef, lamb, pork, cabbage, carrots, squash and sweet potatoes.
 
Oregano
Oregano is similar to marjoram but it's not as sweet and has a stronger, more pungent flavor and aroma. Because of its pungency, it requires a bit more caution in its use. Fresh oregano is always best, but it can also be found dried.

Try with: Poultry, most fish and shellfish, beef, lamb, sausage, veal, cabbage, onions, potatoes, squash, mushrooms and tomatoes.
 
Nutmeg
Nutmeg comes from the same plum-like fruit as another spice, mace. Nutmeg gives your dishes with a warm, sweet and spicy taste. You can pick-up whole (requires grating) or ground nutmeg. It's a great addition to your baking or other cream-based dishes like custard and eggnog.

Try with: chicken, turkey, beef, pork, sausage, corn, eggplant, mushrooms, onions, potatoes, pumpkin, spinach, tomatoes and winter squash.
 
Paprika
Also known as Hungarian Pepper, Paprika is made from pepper pods. The flavour can vary from sweet to pungent and is essential to many Spanish and eastern European dishes. Mild powders are best used generously and as a garnish.

Try with: chicken, turkey, beef, veal and all vegetables.
 
Parsley
Parsley is famous for gracing your plate as a garnish. Try this tangy and clean herb as flavouring in your dishes. Curly and Italian parsley are the most common, but there are more than 30 types of parsley, so go ahead, get tasting.

Try with: chicken, most fish, most shellfish, turkey, beef, lamb, liver, pork, veal and all your vegetables.
 
Rosemary
Rosemary has a very distinctive look and an even more distinctive aroma. It's savoury combination of lemon and pine pairs perfectly with grilled and roasted meats. Dried rosemary has a tendency to loose flavour, fortunately fresh rosemary is readily available and is an easy-to-grow herb in your garden.

Try with: chicken, fish, turkey, beef, lamb, liver, pork, veal, cauliflower, cucumbers, green beans, mushrooms, peas, potatoes, spinach, summer squash and turnips.
 
Saffron
Did you know it takes about 250,000 flowers to produce one pound of saffron? It's colourful, delicious and the world's most expensive spice 'A little goes a long way with this aromatic herb. For best results, crush the threads lightly before adding them to a hot liquid. Saffron adds great flavour and colour to rice dishes like risotto and paella.

Try with: chicken, turkey, fish, shellfish, beef, lamb, veal, carrots, corn, green beans, onions, tomatoes and squash.
 
Tarragon
Although native to Siberia, tarragon is a common flavour in classic French cooking, but can be used in many dishes. Just be careful, tarragon is a very powerful herb and might overpower the other flavours in your dish.

Try with: poultry, fish, shellfish, beef, lamb, pork, veal, asparagus, beets, carrots, cauliflower, mushrooms, onions, potatoes, squash and tomatoes.