Types of Herbs and Spieces
Types of Herbs and Spices Dried Herbs & Spices Asafoetida (Asafetida) - Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote (Annatto) - Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Latin American dishes like mole sauce, cochinita pibil, and tamales. Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes. Bay Leaf - Adds a woodsy background note to soups and sauces. Caraway Seed - These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad. Cardamom - This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon. Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, an...