1. Herb/Spice
Visual Test

2. Blank

3. 1
Flavor: Fragrant and spicy — almost peppery Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.

4. 2
Flavor: fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme Great with: soups, stews, meat, seafood and vegetable dishes
Notes: The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract)

5. 3
Flavor: Subtle onion with grass-like leaves Great with: Egg dishes, soups, sauces, baked potatoes, fish Notes: Snip with scissors for best results, makes a pretty garnish.

6. 4
Flavor: A lively flavor; soapy, some say; looks similar to flat- leaf parsley Great with: Asian, Mexican and Indian dishes; mix in salsas and chutneys Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.

7. 5
Flavor: Fresh and grassy; feathery leaves used in pickle brine Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars Notes: Use fresh or add to hot food just before serving.

8. 6
Flavor: Cool; brightens up both savory and sweet dishes Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas Notes: To dry, hang in a dark place with low humidity.

9. 7
Flavor: Earthy; balances acidic tomatoes — hence common on pizza Great with: Lamb, beef, eggs, beans, eggplant Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.

10. 8
Flavor: Peppery and fresh; one is milder than the other. Great with: Salads, vegetables (especially potatoes), pasta Notes: Either variety is a breath freshener.

11. 9
Flavor: Pungent aroma and pine flavor Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long- cooking stews Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.

12. 10
Flavor: Very aromatic and woodsy. Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck. Notes: Soft Downy leaves. Deep-fried ___ is a lovely garnish.

13. 11
Flavor: Reminiscent of licorice Great with: Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce Notes: Two types; French is preferred over the more bitter Russian.

14. 12
Flavor: Minty and citrusy Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice Notes: Strip leaves from stems by pulling through fork tines.

15. 13
Flavor: Cinnamon, nutmeg and clove. Great with: Braises, forcemeat, fish, pickles, dessert.
Notes: Columbus thought it was pepper.

16. 14 Flavor: Light citrus flavor. Great with: Soup, stew, sauce
Notes: imparts yellowish/orange color.

17. 15
Flavor: Sweet, spicy licorice. Great with: Southeast Asian, savory dishes, desserts, baked goods, liquor.
Notes: Similar to fennel.

18. 16 Flavor: Delicate, similar to, but sweeter than anise seeds.
Great with: Austrian, German, Hungarian, rye bread, soup, stew, cheese, liqueur.
Notes: Parsley family.

19. 17 Flavor: Strong aroma, sweet spicy flavor.
Great with: Curries, baked goods, pickles.
Notes: Chai tea.

20. 18 Flavor: Strong celery flavor.
Great with: Salad, coleslaw, salad dressing, soup, stew, tomatoes, baked goods.
Notes: Seed of lovage.

21. 19
Flavor: Sweet, warm.
Great with: Baked goods, dessert, curry, stew, beverage.
Notes: Bark. Sri Lanka/Ceylon: true. Others: Cassia. (Korintje, Pandang).

22. 20 Flavor: Sweet, pungent, peppery aroma.
Great with: Saline foods, stock, sauce, curry, pickle, baked goods..
Notes: Flower of unopened tropical evergreen.

23. 21 Flavor: Citrus-like (seed).
Great with: Asian, Indian, Middle Eastern, curry, forcemeat, pickles, baked goods.
Notes: Flavor very different from herb.

24. 22 Flavor: Spicy, lemon, nutty, with a bite.
Great with: India, Mexican, Middle Eastern, curries, chili.
Notes: Similar chemical irritants to capsaicin.

25. 23 Flavor: Strong, slightly bitter, notes of anise, oregano and cedar.
Great with: Northern and eastern European, pickle, sauerkraut, bread, salad dressing.
Notes: Parsley family.

26. 24 Flavor: Sweet Licorice.
Great with:  Italian, Mediterranean, Chinese, Scandinavian, sausage fish, shellfish, tomatoes, baked goods.
Notes: Not directly related to Anise.

27. 25 Flavor: Bitter/pungent; hay like aroma.
Great with:  Indian cuisine, curry, meat marinade, poultry, chutney.
Notes: Not directly related to Anise.

28. 26
Flavor: Strong nutmeg.
Great with:  Forcemeat, pork, fish, spinach, baked goods, desserts.
Notes: Membrane of nutmeg.

29. 27 Flavor: Sweet, peppery. Fragrance clove, mint, lavender, pine
Great with: Dairy, sauce, soup, baked goods, desserts.
Notes: More delicate than mace.

30. 28 Flavor: bitter, spicy, slight citrus; sweet floral bouquet
Great with: Paella, Bouillabaisse, Risotto Milanese, pilaf, sauce, soup, baked goods.
Notes: Most expensive spice in the world.

31. 29 Flavor: Mildly bitter spicy.
Great with: Indian and Middle Eastern cuisine, curry.
Notes: Often used for color.

32. = _____ tsp. dried ground30
3 Tbsp. Fresh
= _____ tsp. dried leaf
= _____ tsp. dried ground