Herb and Spice Table

 

Herbs and spices are traditionally used as seasoning for meat, vegetables, and fruit.  They are a healthy alternative for flavouring.

Meat and Fish
Poultry	Bay Leaf, Cayenne, Curry, Dill, Ginger, Mustard, Nutmeg, Paprika, Parsley, Pepper, Sage, Tarragon.
Fish	Basil, Bay Leaf, Cayenne, Chives, Curry, Dill, Fennel, Ginger, Nutmeg, Oregano, Paprika, Parsley, Tarragon, Thyme.
Pork	Basil, Cloves, Curry, Ginger, Mustard, Oregano, Paprika, Parsley, Rosemary, Sage, Thyme.
Beef	Bay Leaf, Cayenne, Chili, Curry, Dill, Ginger, Mustard, Paprika, Oregano, Parsley, Rosemary, Thyme.
Lamb	Basil, Curry, Dill, Mint, Oregano, Paprika, Rosemary, Turmeric.

 

Vegetables, Fruit and Rice
Broccoli	Mustard, Nutmeg, Sage.
Carrots	Dill, Nutmeg, Parsley, Rosemary, Thyme.
Cucumber	Basil, Dill, Parsley.
Mushrooms	Garlic, Sage.
Peas	Mint.
Potato	Chives, Cumin, Dill, Fennel, Garlic, Rosemary, Tarragon.
Tomato	Basil, Cloves, Cumin, Fennel, Oregano.
Fruit	Cinnamon, Cloves, Curry, Ginger, Mint, Nutmeg, Pepper.
Rice	Chives, Cumin, Curry, Nutmeg, Parsley, Saffron, Turmeric.