Herbs and Spices - Flavor Favorites

Ask Tiffanie 
 Tiffanie, I need more help understanding how to uses spices and herbs.  Should I experiment?  Lisa
Tiffanie’s Reply
Yes!  Learn by experiment – trial and error.  Yes, you can explore your creative side and remember
​that you can always add to taste, but you cannot take it out.  

​

• Cinnamon 
  Mostly used in baking and sweet dishes
  I like to use its spicy fragrant flavor in savory dishes
  as well
  
  
• Chili Flakes 
  I often like to marry flavors in my dishes with
  a balance of sweet and heat

---

• Paprika 
  • Comes from the fruits of several varieties of sweet red peppers ground to make paprika,
    Depending on the flavor preferences, paprika varieties vary from mild to spicy and even smoky. 
  • If possible try and store in a cool dark place for up to 6 months
    
    
• Oregano 
  • Used in most Italian and Greek dishes. 
  • It has a robust, peppery flavor, similar to marjoram
    
    
• Marjoram 
  • Almost a lighter version of Oregano.
  • Mostly used in Chilean cooking to flavor fish, soups and steaks
    
    
• Bay Leaf
  • Comes from the Laurel Bush
  • Adds immeasurable flavor to soups, stews, savory meat and fish marinades,
    ​as well as pasta sauces and veggies
  • Very versatile and can be eaten, but I prefer to remove mine
  • I always add several leaves to my Matzoh Ball Soup and if the kids find one,
    they get to make a wish!
• Dill 
  • Not everyone cares for this herb. 
  • I find that id the correct amount is used it can be quite nice
  • I use it for making a ranch style dip/dressing or as one of my pickling spices
    
    
• Garlic Powder and Onion Powder 
  • Typically use as part of dips, spreads or rubs