Finally!!!! Information for all....

I have decided to offer some important information that can be used by everyone.  For about 20 years, I have said that I am going to write a cookbook to teach people how to use spices.  I wanted to show everyone that it is easy to fix different cuisines just by changing the list of spices you use.  This blog offers me a way to send this information out to the masses without having to find a publisher or self-publishing my book.  So, here goes....
I hope you can use this. I really think it will make it easier for you to change up your menu without working too hard.


First things first.......  A list of 50 or so of herbs and spices, in numerical and alphabetical order .....  Then I will show you what spices go with which cuisine....

1) Allspice
2) Annatto
3) Basil
4) Bay Leaf
5) Caraway
6) Cardamon
7) Cayenne
8) Chervil
9) Chicory
10) Chili, dried
11) Chili pepper
12) Cilantro
13) Cinnamon
14) Clove
15) Coriander seed
16) Cumin
17) Dill
18) Epazote
19) Fennel
20) Fenugreek
21) Garlic
22) Ginger
23) Horseradish
24) Italian Parsley
25) Juniper berry
26) Leek
27) Lemongrass
28) Lemon verbena
29) Lime leaves
30) Marjoram
31) Mint
32) Mustard
33) Nutmeg
34) Onion
35) Oregano
36) Paprika
37) Parsley
38) Pepper
39) Rosemary
40) Saffron
41) Sage
42) Sassafras
43) Sesame seed
44) Shallot
45) Star anise
46) Sumac
47) Tarragon
48) Thyme
49) Tumeric
50) Watercress

There are a few others used a lot less in cooking, but I will get to those later.  Some spices go very well with others to make the right combinations to make different flavors that fit the particular tastes of each region of the world. 
Now, we all know that most people won't have all of these spices in their kitchen cabinets.  But if you cook a lot then you need to diversify.  You need to NOT limit yourself to salt, pepper and garlic.  I think you will find that if you pick up a few of these spices, you will make your family very happy.  It really doesn't take much to change up the menu, all you have to do is change the spice. 
Almost everyone likes Chinese food.  You can whip up a quick stir-fry with your choice of meats, poultry, fish or tofu and your choice of vegatables by adding a mixture of these spices.  21, 22, 34, 38, 43, 44, and 45.  The amount you use depends on your tastes.  You don't need special cooking tools, just a skillet or saute pan.  Get them hot (but not too hot) before adding your ingredients.  Add the ingredients that take the longest to cook (like onions or celery) first.  Then add others until everything has been added.  Chinese food should not be over cooked.  The process is called "crisp tender".

After I finish this posting, I will start posting specific recipes from different regions.  You will see that some cuisines are easier than others, but none are so daunting that you shouldn't try them.

Next is "Soups and Stews"
Beef stew:  4, 21, 34, 37, 48
If you like tomatoes in your stew, you can substitute 48 and use 47.  If you like a Southwestern flavor, use 7, 10 or 11, 21, 34, 36, 37,  and 38.
Bouillabaisse:  3, 19, 21, 34, 37, and 47.
Chicken soup:  4, 21, 34, 37, and 48.  If you like a little "Thanksgiving touch, add a little 41.  Don't forget to add tomatoes to your soups.  Not only does it add flavor, it adds Vitamin C, in case you have the sniffles.
Chili:  10, 16, 21, 34, 35, and 38.  To give your chili an added zip, add 19, it really tastes great.
Vegatable soup:  3, 21, 34, 35, 37, and 38.  Adding tomatoes and beans gives a vegatable soup some added vitamins and protein.

Here's a few common cuisines that you might want to try.

Cajun / Creole:  4, 7, 21, 34, 35, 37, 38, 42, and 48.

French / Northern Europeon:  4, 8, 21, 23, 34, 37, 39, 40, 41, 44, 47, and 48.

 Greek / Middle Eastern:  7, 9, 12, 15, 16, 19, 21, 36, 40, 43, and 46.

Indian:  6, 7, 15, 16, 19, 20, 38, 40, and 49.

Italian:  3, 9, 10, 19, 21, 24, 30, and 35.

Mexican:  10, 11, 12, 16, 18, 21, and 35.

Spanish:  10, 11, 21, and 40.

Thai / Vietnamese:  3. 11, 12, 21, 22, 27, 28, 29, 31, 34, 38, 44, and 45.

You might notice that 21 (garlic) is used in almost every cuisine.  Garlic is a very important tool for good health.  Use it to your taste, but remember that not everyone shares your tastes.

Enhancing Grilled Meats and Roasts: 
Beef:  4, 21, 37, and 48.  Bay leaves (4) are not enjoyed by all.  I don't particularly like them, but to each his own.  If you do enjoy the flavor, use it.  Just remember to remove it before serving.

Lamb:  17, 21, 31, 38, 39, and 48.  You can use any combination of these.  My favorites are: 21 and 48.  The mint (31) is usually used on the side.

Poultry:  21, 30, 35, 38, 39, 41, and 48.  You can mix these together to create a "rub".  Just rub the poultry outside and inside with it and prepare to enjoy!!!

Salmon:  3, 17, 21, 31, 32, 37, 39, and 48.  You wouldn't necessarily use all these together.  I would suggest mixing two or three different ones to see what you like.  Or just try one at a time to see what flavors you prefer.  Another added touch could be a "tapanade".  These are made up of a mixture of olives or a mix of things like artichokes and garlic, or eggplant.  There are many on the market in the ethnic section of your supermarket.

Salads and Salad dressings:
Asian vinaigrette:  21, 22, and 43. 

French vinaigrette:  21, 32, and 47.

Pasta salad:  3, 21, 31, and 37.  If you have ham, brocolli or tomatoes in your pasta salad, try a bit of 47 (tarragon).  It adds a sweetness that I think you will really enjoy.

Thai noodles:  11, 12, 21, and 34. 

Additions to Vegetarian Favorites:
Black bean soup:  11, 15, 16, 21, 34, 35, and 38.

Lasagna:  3, 11, 21, 34, and 35.  With vegetarian lasagna there are an array of vegatables to use.  Some of my favorites are zuchinni, eggplant, and portabello mushrooms.  You can use one, two or more vegatables.  Just remember to go with what you enjoy most.  Then you can't go wrong.

Pasta primavera:  19, 21, 38, and 48.

Veggie stir-fry:  11, 12, 21, 22, and 43.   Remember, stir-fry should be "crisp-tender".  The way to know that you have reach the right temperature for you food is that the veggies turn their brightest color at the peak of "crisp-tender:. 

That's enough for today.  If you need a special recipe (not my chocolate chip bread recipe), email me @
edenshaw12@gmail.com, or post to my Facebook page.

Hope you enjoy the very next thing you make !!!!

Rickie (or Amah to my grand children)