European Herbs
leaves + parsley OR fines herbes (This is a blend of herbs ... French call fines herbes. Use it sparingly--a little ... from recipe OR herbes de Provence (This blend contains thyme.) OR
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European Herbs
herbes de Provence Pronunciation: AIRB duh proh- VAHNS Notes: Dried is an acceptable substitute for fresh. To make your own: Combine four parts thyme plus four parts summer savory, two parts lavender, and one part rosemary.
Beau Monde seasoning Notes: This is a seasoning mix manufactured by Spices Islands that combines salt, onion, and celery flavors. Substitutes: equal parts onion powder and celery salt OR Bon Appetit seasoning (similar, but also hard to find) OR onion salt OR celery salt OR Penzey's English Prime Rib Rub
bouquet garni Pronunciation: boo-KAY gahr-NEE To make your own: Tie together with a string or wrap securely in cheesecloth: 4 sprigs fresh parsley or chervil, 1 sprig fresh thyme, and 1 bay leaf. Variations if you're using cheesecloth: Add one or more of the following: orange peel, cloves, peppercorns, marjoram, fennel leaves, celery leaves Substitutes: equal parts parsley, thyme, and crushed bay leaf OR equal parts chervil, thyme, and crushed bay leaf OR equal parts basil, marjoram, and summer savory
British mixed spice
epices Parisiennes
fines herbes Pronunciation: feen-ZAIRB Substitutes: equal parts chervil, tarragon, chives, and parsley OR equal parts chervil and chives (For more variations, visit the Illinois Cooperative Extension Service's Fines Herbes--Homemade page.)
Greek seasoning Shopping hints: Cavender's is a popular brand. To make your own: See the recipe for Greek Seasoning posted on RecipeSource.com. Substitutes: equal parts rosemary and paprika
lavender Notes: Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat. Substitutes: drops of Parfait Amour (a lavender-flavored liqueur)
fines herbes Pronunciation: feen-ZAIRB Substitutes: equal parts chervil, tarragon, chives, and parsley OR equal parts chervil and chives (For more variations, visit the Illinois Cooperative Extension Service's Fines Herbes--Homemade...
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allspice = toute-epice = Jamaica pepper = myrtle pepper = pimiento = pimento = clove pepper = newspice Notes: Allspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg. You can buy it already ground, but for better flavor and a longer shelf life, buy the berries and grind them yourself. Equivalents: 5 whole berries yield 1 teaspoon ground Substitutes: equal parts cinnamon, cloves, and nutmeg, all ground OR equal parts cinnamon and cloves, all ground OR equal parts cinnamon, cloves, nutmeg, and black pepper, all ground
Greek seasoning Shopping hints: Cavender's is a popular brand. To make your own: See the recipe for Greek Seasoning posted on RecipeSource.com. Substitutes: equal parts rosemary and paprika herbes de Provence...
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cilantro = coriander leaf = Chinese parsley = culantrillo = koyendoro = Mexican parsley = pak chee = yuen-sai = green coriander = coriander green Pronunciation: sih-LAN-troh Notes: Cilantro leaves are used throughout the world as a fragrant herb. Hispanic cooks use it in salsas, Asians in stir-fries, and Indians in curries. The seeds (called coriander seeds), stems, and roots of the plant are also used. Cilantro doesn't cook very well, so always add it to hot dishes at the last minute. Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant. Substitutes: Italian parsley (If you like, add some mint or lemon juice or a dash of ground coriander.) OR equal parts parsley and mint OR parsley + dash lemon juice OR papalo (similar flavor, but more pungent) OR parsley + dash ground coriander OR celery leaves OR dill (especially in Thai seafood dishes) OR basil
coriander leaf
Global Spices
allspice = toute-epice = Jamaica pepper = myrtle pepper = pimiento = pimento = clove pepper = newspice Notes: Allspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg. You can buy it already ground, but for better flavor and a longer shelf life, buy the berries and grind them yourself. Equivalents: 5 whole berries yield 1 teaspoon ground Substitutes: equal parts cinnamon, cloves, and nutmeg, all ground OR equal parts cinnamon and cloves, all ground OR equal parts cinnamon, cloves, nutmeg, and black pepper, all ground
anise See anise seed or star anise.
anise seed = aniseed = anis Pronunciation: ANN-us Notes: Cooks use anise seed to impart a licorice flavor to baked goods, liqueurs, and candies. Substitutes: fennel seed (This has a milder flavor and is sweeter than anise.) OR star anise (stronger flavor; 1 crushed star anise = 1/2 teaspoon crushed anise seed) OR caraway seed OR tarragon
benne seed See sesame seed.
black pepper = black peppercorns See pepper.
canela See cinnamon.
cardamom = cardamon = green cardamom Notes: Cardamom figures prominently into the cuisines of India, the Middle East, North Africa, and Scandinavia. It best to buy cardamom seeds still encased in their natural flavor-protecting pods, which you discard after you remove the seeds. You can also buy cardamom without the pods, called cardamom seeds = decorticated cardamom, but the unprotected seeds lose flavor quickly. Ground cardamom seeds are even less flavorful. Recipes that call for cardamom usually intend for you to use green cardamom, named for the green pods that encase the seeds. Some producers bleach the green hulls to a pale tan, but this makes them less aromatic. Brown cardamom is a similar spice that Indians use in savory dishes. Equivalents: One pod yields 1/6 teaspoon cardamom. Substitutes: brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon
cardamon See cardamom.
cassia cinnamon = cassia = Chinese cinnamon = Chinese cassia = false cinnamon Notes: Most of the cinnamon that's sold in America is cassia, which is cheaper and more bitter than the choice Ceylon cinnamon. Substitutes: cinnamon OR nutmeg OR allspice
cinnamon Equivalents: One cinnamon stick yields 1/2 teaspoon ground cinnamon. Notes: With its warm, sweet flavor, cinnamon is one of the biggest workhorses on the spice shelf. Cooks often use it to flavor baked goods and drinks, but cinnamon also works wonders in stews and sauces. The best cinnamon is Ceylon cinnamon = canela = Sri Lanka cinnamon = true cinnamon. Indonesian cinnamon has a similar taste, but larger quills. Much of the cinnamon sold in the United States is cassia cinnamon, which isn't as well regarded. Substitutes: nutmeg OR allspice
clove pepper See allspice.
clove Notes: Cloves are nail-shaped dried flower buds that have a sweet, penetrating flavor. They can be ground and used to flavor baked goods or sauces, or left whole and poked into roasted hams or pork. Use cloves sparingly--a little goes a long way. Substitutes: allspice (as a substitute for ground cloves)
comino See cumin.
coriander seeds Pronunciation: CORE-ee-an-dehr Notes: Coriander seeds are a common ingredient in the cuisines of India, the Middle East, Latin America, North Africa, and Southeast Asia. The popular herb cilantro comes from the same plant, but it's not a good substitute for the seeds. You can buy the seeds already ground, but for better flavor and shelf life, buy coriander seeds and grind them yourself. To enhance the flavor, toast the seeds in a pan for a few minutes first. Substitutes: caraway seeds OR cumin
cumin = comino = cummin = jeera Pronunciation: KUH-min or KYOO-min or KOO-min Equivalents: 1 oz. = 4 tablespoons ground = 4 1/2 tablespoons whole seed. Notes: Cumin is a key ingredient in Southwestern chili recipes, but it's also widely used in Latin America, North Africa, and India. Freshly roasted and ground cumin seeds are far superior to packaged ground cumin. Substitutes: caraway seeds (use half as much) OR black cumin seeds (smaller and sweeter) OR caraway seeds + anise seeds OR chili powder
cummin See cumin.