The following are herbs which are particularly good for specific purposes. You can make your own blends to suit your own tastes. Let your nose be the guide. By experimenting with different blends, many marvelous adventures in culinary cuisine can be yours!
MIX YOU OWN BLEND:
Stuffing:
sage, parsley, rosemary, marjoram, nutmeg, thyme, fennel, oregano
Seasoned Flour:
these can be any combination of your herbs. Keep a jar handy to add to soups, gravies, sauces, etc. Mix 1-2 teaspoons into every 2 cups of flour, along with 1\2 teaspoon of salt and fresh pepper to taste.
Pickling Spice:
Before pickling time comes, when you're dreaming of all those wonderful pickles lined up beautifully on your shelves, mix up a custom blend of: whole allspice, bay leaves, black peppercorns, cardamom, mace, cinnamon sticks, cloves, coriander seed, dill seed, mustard seed, red pepper, ground ginger.
Chili Powders:
paprika, cayenne, cumin, cloves, coriander, oregano, turmeric, black pepper, garlic.
Curry Powders:
4 tablespoons each of coriander and fenugreek seeds; 1 teaspoon each of mustard and fennel seed; 2 tablespoons each of cardamom seed, pepper, and ginger; 3 table-spoons of turmeric; 1 tablespoon of cayenne.
Herbal Salt:
paprika, garlic granules, onion granules, celery powder, lemon powder, parsley, basil, thyme, citric acid.
