Living Magazine Fall 2015 Living Magazine | Page 17

CORIANDER

CARDAMOM

Commonly used to flavor cookies, pastries,
breads, and curry dishes.

Used in Indian and Middle Eastern cuisine.
Add to rice dishes, cookies, and teas.

CINNAMON/CASSIA

OREGANO

Use in homemade desserts, baking
goods, and hot beverages.

Great addition to pasta
sauces, pizza, and chili.

CLOVE

ROSEMARY
Mix into your wheat or white bread recipe,
or make flavored olive oil.

JUNIPER BERRY

Often found in European dishes and used
to make meat stews, sauces, marinades,
juniper tea, and even chili.

MARJORAM

Try it in sauces and
marinades.

Add to apple cider, fruit pies,
and pineapple glazed ham.

GINGER

Add to savory and sweet sauces,
baked goods, and vinaigrettes.

THYME

Delicious in herbed bread and
flavored butters.

BLACK PEPPER

Use to flavor your favorite
savory dishes.

BASIL

Excellent in pestos
or pasta dishes.

CILANTRO

Add to fresh salsa,
or Pico de Gallo.

FENNEL

Popular in Italian cuisine, meat dishes,
marinades, and salad dressings.

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