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.
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
- Comes from the fruits of several varieties of sweet red peppers ground to make paprika,
- 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