Allspice (whole) – Use in pickling, gravies, stews, soups, preserved fruit, fish dishes, and for spicing meat.

Allspice (ground) – Use in or on apple butter, baked goods, catchup, mincemeat, preserves, pot roast, puddings, relishes, and tomato sauce.

Anise – Sprinkle on coffee cake, cookies, fruits, sweet rolls, etc.

Anise (ground) – Use in candies, cookies, sweet pickles, flavoring for cough syrups, chocolate cake icing and licorice products.

Basil – Use in or on egg dishes, lamb chops, meats, salads, potato soups, potato, poultry, soups, spagetti, steaks, tomato dishes, venison, and wild duck.

Bay Leaves – Use in sauces and gravies, pickled beets, fish dishes, relishes, sauerbraten, spice vinegar, stews and soups.

Caraway Seeds – Use in and on baked goods, sauerkraut, asparagus, cabbage, noodles, soups, french fries, cookies, breads and rolls, loaf cake, kidneys, liver, pork, cheese spreads.

Cardamom Seeds (whole) – Use for pickling, and curries.

Cardamom Seeds (ground) – Use in or on coffee cakes, grape jelly, cookies, mellon, and honey dishes.

Cayenne Pepper – Use in some salad dressings, vegetables, cheese dishes, meat and egg dishes, sauces, curries, and sea food.

Celery Seeds – Use whole or ground in salads, salad dressings, soups, stews, sauces, tomato, egg, potato dishes, vegetables, cheese dishes, fish dishes and pickles.

Chervil – Parsley like, but milder. Use in meats, vegetable soups, tomato dishes, egg dishes, poultry and fish dishes, in peas and carrots, salads, salad dressing, and summer squash.

Chili Powder – Use in chili con carne, gravies, sea food, stews, egg dishes, and cocktail sauce.

Cinnamon (whole) – Use in pickling, preserving, canned or stewed fruits and hot drinks.

Cinnamon (ground) – toast, mashed sweet potatoes, apple or pineapple dishes, blueberries, hot biscuits, puddings, cookies, ice cream, cakes, bananas, broiled grapefruit, baked goods and mincemeat.

Cloves (whole) – Use in bake ham and pork roast, pineapple, pickling peaches, and drinks.

Cloves (ground) – Use in cakes, cookies, desserts, conserves, stews, baked dishes, beets, potato soup, chocolate puddings, and broiled grapefruit.

Coriander Seed – Use in pastry, buns, cakes, cookies, curry sauces, salads and soups.

Cumin (whole) – Use in confections, pastries, cabbage, Cheddar cheese, cottage cheese, and cream cheese.

Cumin (ground) – Use in meat loaf, chili con carne, deviled eggs, fish, rice, cookies, egg and cheese dishes, soup, meat, pickles, sausage, sauerkraut, and Hot Tamales.

Curry Powder – Use in gravies, vegetables, poultry, meat, fish, sauce for eggs, in tomato juice, shrimp, rice, and veal.

Dill Seeds (whole or ground) – Use in pickles, spagetti and tomato dishes, potato salad, salads, sauerkraut, turnips, cabbage, cauliflower, cheese spreads, apple pie, and soups.

Ginger (cracked in) – Use in pickling, applesauce, conserves, chutneys, and stewed dried fruits.

Ginger (ground) – Use in pumpkin pie, gingerbread, canned fruit, melon, chicken dishes, and summer squash.

Mace – Use in fish sauces, poundcake, gingerbread, cherries, whipped cream, jellies, chocolate dishes, and canned fruit.

Marjoram – Use in vegetable sauces, meat pies, stews, carrots, asparagus, limas, cheese and egg dishes, roast lamb, hash, stuffings, and greens.

Nutmeg (ground) – Use in sauces, puddings, green beans, greens, cakes, breads, cauliflower, cabbage, broiled fruits

Topping for eggnog, sauces, whipped cream, and custards.

Oregano – Use in spagetti sauce, stews, pizzas, chili con carne, pork hamburgers, omelets, and cheese dishes.

Paprika – Use in and on fish, meats, salad dressings, gravies, vegetables, shellfish, egg dishes, and vegetable salads.

Parsley Flakes – Use in or on stews, soups, salads, sauces, all vegetables, omelets, potatoes, and stuffings.

Pepper (whole) – Use in soups, gravies, pickling, meats, and pepper grinders.

Pepper (ground) - Use in meat, fish, vegetable, egg dishes, gravies, salads, sauces, vegetables.

Poppy Seeds – Sprinkle on rolls, cookies, breads.

Use in noodles, and salads.

Poultry Seasoning – Use in stuffings, biscuit dough, veal, pork, poultry, meat loaf, dumplings, and meat pie crust.

Rosemary – Use in boiled potatoes, biscuit dough, peach salad, grapefruit, pear, orange, tossed in vegetable, sauces for meat and fish, lamb and poultry dishes, vegetables, stews, and roasts.

Sage – Use in and on fish, pork, ham, cheese, sausage, salads, tomato dishes, and poultry.

Saffron – Adds flavor and color to rice, baked goods, etc.

Savory – Use in potato dishes, squash, egg, rices dishes, hamburger, roast, meat loaf, vegetable soup, green limas, and baked beans.

Tarragon – Use in tomato dishes, poultry dishes, egg, peas, mushrooms, greens, beets, sea food, sauces, and salads.

Thyme – Use in fish dishes, cheese, stuffings, chowders, stews, breads, tomatoes, peas, eggplant, carrots, pork, and veal.