You wanted More! Spices deux

Every time I go down the spice aisle in the Farmer's Market I get excited about the different dish and flavor possibilities available.... I also get excited about the inexpensive pricing. At the moment, my spice collection is taking up to shelves in my pantry and is growing! 

Storage Tips:

• Keep all  your spices in tightly covered containers, in a cool dark place.
• Spices lose their flavor after a year.
• Spices should enhance, but not overpower, the flavor of your dish. Use moderation, start by adding only half of the spice called for and taste before adding more.
• In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

The Spices

Allspice:

• Flavor: blend of cinnamon, cloves and nutmeg.
• Uses: meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies, pastries.

Anise:

• Flavor: licoricelike.
• Uses: meat, poultry, vegetables, fruits, cakes, cookies, candies.

Basil:

• Flavor: pungent, sweet aroma.
• Uses: Broiled and roasted meat and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffings, sauces.

Bay Leaf:

• Flavor: strong.
• Uses: stews, soups, vegetables, pickles, gravies, sauces, marinades.
• Note: Remove from dish before serving.

Caraway:

• Flavor: sweet, slightly sharp.
• Uses: meat loaves and stews, bread, pot roasts, vegetables, salads, cheese spreads, dips, sauces.

Cardamom:

• Flavor: pungent, aromatic seed.
• Uses: bread, pastries, cookies, fruits, meats, poultry, fish.

Cayenne:

• Flavor: red pepper, very hot.
• Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
• Note: use carefully, do not add large amounts at once.

Celery Salt/Seed:

• Flavor: tangy, celery taste.
• Uses: meat, fish, stews, cheese dishes, egg dishes, sauces, spreads, dressings, stuffing, potato salad.

Chili Powder:

• Flavor: hot, peppery blend of herbs and spices.
• Uses: Spanish or Mexican dishes, been and rice dishes, barbeque and cocktail sauces, speads, dressings, dips, egg dishes, vegetables.
• Note: another spice that must be employed with caution. Remember that your definition of 'mild' might be

Chives:

• Flavor: sweet, delicate, onion-like.
• Uses: fish, poultry, egg or cheese dishes, vegetables, soups, salads, dressings.

Cinnamon:

• Flavor: sweet, spicy aroma.
• Uses: breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Cloves:

• Flavor: strong, spicy-sweet aroma.
• Uses: pork, lamb, barbeque sauces, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Coriander:

• Flavor: sage and lemon rind.
• Uses: curries, stews, pickles, bean and rice dishes, breads, cookies, gingerbread, cakes.

Cumin:

• Flavor: strong, slightly bitter, lemon flavour.
• Uses: Spanish, Mexican, and Eastern dishes, stews, pickles, tomato dishes.
• Note: another 'Lethal Weapon', use with caution.

Curry Powder:

• Flavor: a blend of many spices. Warm and sharp through hot and spicy. Exact flavour depends on brand.
• Uses: meat, poultry, seafood, egg dishes, cheese dishes, soups, sauces, seafood salads, dips, cheese spreads, rice dishes.

Dill Weed or Seed:

• Flavor: mild, slight caraway aroma.
• Uses: meat, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

Ginger:

• Flavor: pleasant odor, pungent taste.
• Uses: Oriental dishes, meats, poultry, vegetables, fruits, dressings, pickles, jams, marinades, breads, cookies, pies, cakes, desserts.

Mace:

• Flavor: similar to nutmeg. (Same family)
• Uses: veal, fish, stews, egg, cheese and vegetable dishes, soups, sauces, cakes, cookies.

Marjoram:

• Flavor: spicy and sweet.(Love how it smells)
• Uses: Roasts (meat and poultry), fish, seafood, eggs, stews, casseroles, soups, vegetables, salads, gravies, sauces.

Mint:

• Flavor: spicy and cool.
• Uses: Roast lamb and beef, vegetables, sauces, relishes, jellies, salads, fruits, beverages.

Mustard:

• Flavor: pungent taste.
• Uses: pickles, relishes, dressings, sauces, dips, egg dishes, marinades, pork, ham, corned beef.

Nutmeg:

• Flavor: warm, sweet and spicy.
• Uses: vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Oregano:

• Flavor: strong and aromatic.
• Uses: Italian dishes, pizza, pasta, meats, poultry, fish, seafood, stews, casseroles, egg dishes, tomato sauces, soups, vegetables, salads, dressings.

Paprika:

• Flavor: varies - mild & slightly sweet to hot.
• Uses: meat, poultry, dressings, dips, vegetables, soups, salads.
• Note: Used to add color to dishes.

Parsley:

• Flavor: mild.
• Uses: Brings out the flavor of most non-sweet foods. Garnish.

Poultry Seasoning:

• Flavor: like sage, but milder.
• Uses: poultry, stuffing, biscuits.

Rosemary:

• Flavor: sweet, spicy, pine-like fragrance.
• Uses: roasts, meat, poultry, fish, stew, casseroles, stuffing, salads, bread, egg dishes.

Saffron:

• Flavor: strong aroma, slightly bitter.
• Uses: poultry, fish, seafood, rice, bread, cakes. Can also be used as a tea.

Sage:

• Flavor: strong, slightly bitter.
• Uses: roasts, meat, poultry, fish, stuffing, vegetables, cheese dishes, salads, gravies, sauces.

Savory:

• Flavor: pleasant, peppery aroma.
• Uses: meat, poultry, egg dishes, fish, stuffing, salads, soups, gravies, sauces.

Sesame Seed:

• Flavor: mild, nut like.
• Uses: As a garnish on bread, rolls, cookies, salads and sushi.

Tarragon:

• Flavor: mild, licorice-like.(Love how this smells too!)
• Uses: meats, poultry, fish, stews, vegetables, salads, sauces.

Thyme:

• Flavor: strong, pungent.
• Uses: roast meat, roast poultry, fish, stews, vegetables, salads, sauces.

Turmeric:

• Flavor: aromatic, slightly bitter, pepper-like.
• Uses: curry dishes, pickles, relishes, dressings, dips. 
• Note: Adds yellow color to dishes and is the yellow coloring in curry

source: http://www.mountain-breeze.com/kitchen/spice.html