Herbs and spices are the kitchen staples used as flavorings. Herbs refer to the large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods. Most herbs are available fresh or dried. Because drying alters their flavors and aromas, fresh herbs are generally preferred and should be used if possible. Spices are strongly flavored or aromatic portions of plants used as flavorings, condiments or aromatics. Spices are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates. Spices are almost always used in their dried form, rarely fresh, and can usually be purchased whole or ground. Some plants (dill, for example) can be used as both an herb (its leaves) and a spice (its seeds). SCROLL DOWN OR SELECT FROM THE MENU Basil (Fr. basilique) is considered one of the great culinary herbs. It is available in a variety of "flavors", cinnamon, garlic, lemon, even chocolate- but the most common is sweet basil. Sweet basil has light green, tender leaves and small white flowers. Its flavor is strong, warm and slightly peppery, with a hint of cloves. Basil is used in Mediterranean cuisines and has a special affinity for garlic and tomatoes. When purchasing fresh basil, look for bright green leaves; avoid flower buds and wilted or rust-colored leaves. Dried sweet basil is readily available hut has a decidedly weaker flavor. Opal basil is named for its vivid purple color. It has a tougher, crinkled leaf and a medium-strong flavor. Opal basil may be substituted for sweet basil in cooking, and its appearance makes it a distinctive garnish. Bay (Fr. laurier)Also known as sweet laurel,it is a small tree from Asia that produces tough, glossy leaves with a sweet balsamic aroma and peppery flavor. Bay symbolized wisdom and glory. Bay Leaves in ancient Rome; the leaves were used to form crowns or "laurels" worn by emperors and victorious athletes. In cooking, dried bay leaves are often preferred over the more bitter fresh leaves. Essential in French cuisine, bay leaves are part of the traditional bouquet garni and court bouillon. Whole dried leaves are usually added to a dish at the start of cooking, then removed when sufficient flavor has been extracted. Chervil (Fr. cerfeuib) Also known as sweet cicely,it is native to Russia and the Middle East. Its lacy, fernlike leaves are similar to parsley and can be used as a garnish. Chervil's flavor is delicate, similar to parsley but with the distinctive aroma of anise. It should not be heated for long periods. Chervil is commonly used in French cuisine and is one of the traditional fines herbes. Chives (Fr. ciboulette) They are perhaps the most delicate and sophisticated members of the onion family. Their hollow, thin grass-green stems grow in clumps and produce round, pale purple flowers, which are used as a garnish. Chives may be purchased dried, quick-frozen or fresh. They have a mild onion flavor and bright green color. Chives complement eggs, poultry, potatoes, fish and shellfish. They should not be cooked for long periods or at high temperatures. Chives make an excellent garnish when snipped with scissors or carefully chopped and sprinkled over finished soups or sauces. Garlic chives Also known as Chinese chives, they actually belong to another plant species. They have flat, solid (not hollow) stems and a mild garlic flavor. They may be used in place of regular chives if their garlic flavor is desired. Cilantro It is the green leafy portion of the plant that yields seeds known as coriander. The flavors of the two portions of this plant are very different and cannot be substituted for each other. Cilantro, also known as Chinese parsley, is sharp and tangy with a strong aroma and an almost citrus flavor. It is widely used in Asian, Mexican and South American cuisines, especially in salads and sauces. It should not be subjected to heat, and cilantro's flavor is completely destroyed by drying. Do not use yellow or discolored leaves or the tough stems. Dill (Fr. aneth) It is a member of the parsley family,that has tiny, aromatic, yellow flowers and feathery, delicate blue-green leaves. The leaves taste like parsley, but sharper, with a touch of anise. Dill seeds are flat, oval and brown, with a bitter flavor similar to caraway. Both the seeds and the leaves of the dill plant are used in cooking. Dill is commonly used in Scandinavian and central European cuisines, particularly with fish and potatoes. Both leaves and seeds are used in pickling and sour dishes. Dill leaves are available fresh or dried but lose their aroma and flavor during cooking, so add them only after the dish is removed from the heat. Dill seeds are available whole or ground and are used in fish dishes, pickles and breads. so add them only after the dish is removed from the heat. Dill seeds are available whole or ground and are used in fish dishes, pickles and breads. Epazote also known as wormseed or stinkweed, it grows wild throughout the Americas. It has a strong aroma similar to kerosene and a wild flavor. Fresh epazote is used in salads and as a flavoring in Mexican and Southwestern cuisines. It is often cooked with beans to reduce their gaseousness. Dried epazote is brewed to make a beverage. Fine herbs (Fr. fines herbes) They are a combination of parsley, tarragon, chervil and chives widely used in French cuisine. The mixture is available dried, or you can create your own from fresh ingredients. Lavender It is an evergreen with thin leaves and tall stems hearing spikes of tiny purple flowers. Although lavender is known primarily for its aroma, which is widely used in perfumes, soaps and cosmetics, the flowers are also used as a flavoring, particularly in Middle Eastern and Provençal cuisines. These flowers have a sweet, lemony flavor and can be crystallized and used as a garnish. Lavender is also used in jams and preserves and to flavor teas and tisanes. Lemon grass Also known as citronella grass, is a tropical grass with the strong aroma and taste of lemon. It is similar to scallions in appearance but with a woody texture. Only the lower base and white leaf stalks are used. Available fresh or quick-frozen, lemon grass is widely used in Indonesian and Southeast Asian cuisines. Marjoram (Fr. marjolaine) Also known as sweet marjoram,it is a flowering herb native to the Mediterranean and used since ancient times. Its flavor is similar to thyme but sweeter; it also has a stronger aroma. Marjoram is now used in many European cuisines. Although it is available fresh, marjoram is one of the few herbs whose flavor increases when dried. Wild marjoram is more commonly known as oregano. Mint (Fr. menthe) A large family of herbs,that includes many species and flavors (even chocolate). Spearmint is the most common garden and commercial variety. It has soft, bright green leaves and a tart aroma and flavor. Mint does not blend well with other herbs, so its use is confined to specific dishes, usually fruits or fatty meats such as lamb. Mint has an affinity for chocolate. It can also be brewed into a beverage or used as a garnish. Peppermint has thin, stiff, pointed leaves and a sharper menthol flavor and aroma. Fresh peppermint is used less often in cooking or as a garnish than spearmint, but peppermint oil is a common flavoring in sweets and candies. Oregano (Fr. origan) Also known as wild marjoram, it is a pungent, peppery herb) used in Mediterranean cuisines, particularly Greek and Italian, as well as in Mexican cuisine. It is a classic complement to tomatoes. Oregano's thin, woody stalks bear clumps of tiny, dark green leaves, which are available dried and crushed. Parsley (Fr. persil) Probably the best-known and most widely used herb in the world. It grows in almost all climates and is available in many varieties, all of which are rich in vitamins and minerals. The most common type in the United States and Northern Europe is curly parsley. It has small curly leaves and a bright green color. Its flavor is tangy and clean. Other cuisines use a variety sometimes known as Italian parsley, which has flat leaves, a darker color and coarser flavor. Curly parsley is a ubiquitous garnish; both types can be used in virtually any food except sweets. Parsley stalks have a stronger flavor than the leaves and are part of the standard bouquet garni. Chopped parsley forms the basis of any fine herb blend. Rosemary (Fr. romarin) It is an evergreen bush that grows wild in warm, dry climates worldwide. It has stiff, needlelike leaves; some varieties bear pale blue flowers. It is highly aromatic, with a slight odor of camphor or pine. Rosemary is best used fresh. When dried, it loses flavor, and its leaves become very hard and unpleasant to chew. Whole rosemary stems may be added to a dish such as a stew and then removed when enough flavor has been imparted. They may also be added to a bouquet garni. Rosemary has a great affinity for roasted and grilled meats, especially lamb. Sage (Fr. sauge)Sage was used as a medicine for centuries before it entered the kitchen as a culinary herb. Culinary sage has narrow, fuzzy, gray-green leaves and blue flowers. Its flavor is strong and balsamic, with notes of camphor. Sage is used in poultry dishes, with fatty meats or brewed as a beverage. Sage's strong flavor does not blend well with other herbs. It dries well and is available in whole or chopped leaves or rubbed (coarsely ground). Savory (Fr. sariette) Also known as summer savory,it has been used since ancient times. Its leaves are small and narrow, and it has a sharp, bitter flavor, vaguely like thyme. It dries well and is used in bean dishes, sausages and herb mixtures. Tarragon (Fr. estragon) Another of the great culinary herbs,it is native to Siberia. It is a bushy plant with long, narrow, dark green leaves and tiny gray flowers. Tarragon goes well with fish and tomatoes and is essential in many French dishes such as béarnaise sauce and fine herb blends. Its flavor is strong and diffuses quickly through foods. It is available dried, but drying may cause haylike flavors to develop. Thyme (Fr. thym)Thyme has been popular since 3500 B.C., when Egyptians used it as a medicine and for embalming. Thyme is a small, bushy plant with woody stems, tiny green-gray leaves and purple flowers. Its flavor is strong but refined, with notes of sage. Thyme dries well and complements virtually all types of meat, poultry, fish, shellfish and vegetables. It is often included in a bouquet garni or added to stocks. Allspice Also known as Jamaican pepper,it is the dried berry of a tree that flourishes in Jamaica, and one of the few spices still grown exclusively in the New World. Allspice is available whole; in berries that look like large, rough, brown peppercorns; or ground. Ground allspice is not a mixture of spices although it does taste like a blend of cinnamon, cloves and nutmeg. Allspice is now used throughout the world, in everything from cakes to curries, and is often included in peppercorn blends. Anise (Fr. anis) It is native to the eastern Mediterranean, where it was widely used by ancient civilizations. Today, it is grown commercially in warm climates throughout India, North Africa and southern Europe. The tiny, gray-green egg-shaped seeds have a distinctively strong, sweet flavor, similar to licorice and fennel. When anise seeds turn brown, they are stale and should be discarded. Anise is used in pastries as well as fish, shellfish and vegetable dishes, and is commonly used in alcoholic beverages (for example, Pernod and ouzo). The green leaves of the anise plant are occasionally used fresh as an herb or in salads. Star anise, also known as Chinese anise, is the dried, star-shaped fruit of a Chinese magnolia tree. Although botanically unrelated, its flavor is similar to anise seeds but more hitter and pungent. It is an essential flavor in many Chinese dishes and one of the components of five-spice powder. Capers (Fr. capres) Capers come from a small bush that grows wild throughout the Mediterranean basin. Its unopened flower buds have been pickled and used as a condiment for thousands of years. Fresh capers are not used as the sharp, salty-sour flavor develops only after curing in strongly salted white vinegar. The finest capers are the smallest, known as nonpareils, which are produced in France's Provence region. Capers are used in a variety of sauces (tartare remoulade and are excellent with fish and game. Capers will keep for long periods if moistened by their original liquid. Do not add or substitute vinegar, however, as this causes the capers to spoil. Caraway It is perhaps the world's oldest spice. Its use has been traced to the Stone Age, and seeds have been found in ancient Egyptian tombs. The caraway plant grows wild in Europe and temperate regions of Asia. It produces a small, crescent-shaped brown seed with the peppery flavor of rye. Seeds may be purchased whole or ground. (The leaves have a mild, bland flavor and are rarely used in cooking.) Caraway is a very European flavor, used extensively in German and Austrian dishes, particularly breads, meats and cabbage. It is also used in alcoholic beverages and cheeses. Cardamom It is one of the most expensive spices, second only to saffron in cost. Its seeds are encased in 1/4-inch (6-millimeter) long light green or brown pods. Cardamom is highly aromatic. Its flavor, lemony with notes of camphor, is quite strong and is used in both sweet and savory dishes. Cardamom is widely used in Indian and Middle Eastern cuisines, where it is also used to flavor coffee. Scandinavians use cardamom to flavor breads and pastries. Ground cardamom loses its flavor rapidly and is easily adulterated, so it is best to purchase whole seeds and grind your own as needed. Chiles Including paprika, chile peppers, bell peppers and cayenne, are members of the capsicum plant family. Although cultivated for thousands of years in the West Indies and Americas, capsicum peppers were unknown in the Old World prior to Spanish explorations during the 15th century. Capsicum peppers come in all shapes and sizes, with a wide range of flavors, from sweet to extremely hot. Some capsicums are used as a vegetable, while others are dried, ground and used as a spice. Capsicums are botanically unrelated to piper nigrum, the black peppercorns discussed later. Cayenne, sometimes simply labeled red pepper, is ground from a blend of several particularly hot types of dried red chile peppers. Its flavor is extremely hot and pungent; it has a bright orange-red color and fine texture. Paprika Also known as Hungarian pepper, is a bright red powder ground from particular varieties of red-ripened and dried chiles. The flavor ranges from sweet to pungent; the aroma is distinctive and strong. It is essential to many Spanish and eastern European dishes. Mild paprika is meant to be used in generous quantities and may be sprinkled on prepared foods as a garnish. Chile powders are made from a wide variety of dried chile peppers, ranging from sweet and mild to extremely hot and pungent. The finest pure chile powders come from dried chiles that are simply roasted, ground and sieved. Commercial chilli powder, an American invention, is actually a combination of spices-oregano, cumin, garlic and other flavorings-intended for use in Mexican dishes. Each branch is different and should be sampled before using. Crushed chiles, also known as chile flakes, are blended from dried, coarsely crushed chiles. They are quite hot and are used in sauces and meat dishes. Cinnamon (Fr. canelle) Cinnamon and its cousin cassia are among the oldest known spices: cinnamon use is recorded in China as early as 2500 B.C., and the Far East still produces most of these products. Both cinnamon and cassia come from the bark of small evergreen trees, peeled from branches in thin layers and dried in the sun. High-quality cinnamon should he pale brown and thin, rolled up like paper into sticks known as quills. Cassia is coarser and has a stronger, less subtle flavor than cinnamon. Consequently, it is cheaper than true cinnamon. Cinnamon is usually purchased ground because it is difficult to grind. Cinnamon sticks are used when long cooking times allow for sufficient flavor to be extracted (for example, in stews or curries). Cinnamon's flavor is most often associated with pastries and sweets, but it has a great affinity for lamb and spicy dishes. Labeling laws do not require that packages distinguish between cassia and cinnamon, so most of what is sold, as cinnamon in the United States is actually cassia, blended for consistent flavor and aroma. Cloves (Fr. giroles)Cloves are the unopened buds of evergreen trees that flourish in muggy tropical regions. When dried, whole cloves have hard, sharp prongs that can be used to push them into other foods, such as onions or fruit, in order to provide flavor. Cloves are extremely pungent, with a Sweet, astringent aroma. A small amount provides a great deal of flavor. Cloves are used in desserts and meat dishes, preserves and liquors. They may be purchased whole or ground. Coriander Coriander seeds come from the cilantro plant. They are round and beige, with a distinctive sweet, spicy flavor and strong aroma. Unlike other plants in which the seeds and the leaves carry the same flavor and aroma, coriander and cilantro are distinct. Coriander seeds are available whole or ground and are frequently used in Indian cuisine and pickling mixtures. Cumin It is the seed of a small delicate plant of the parsley family that grows in North Africa and the Middle East. The small seeds are available whole or ground and look (but do not taste) like caraway seeds. Cumin has a strong earthy flavor and tends to dominate any dish in which it is included. It is used in Indian, Middle Eastern and Mexican cuisines, in sausages and a few cheeses. Fennel (Fr. fenouil) It is a perennial plant with feathery leaves and tiny flowers long cultivated in India and China as a medicine and cure for witchcraft. Its seeds are greenish brown with prominent ridges and short, hairline fibers. Their taste and aroma are similar to anise though not as sweet. Whole seeds are widely used in Italian stews and sausages; central European cuisines use fennel with fish, pork, pickles and vegetables. Ground seeds can also he used in breads, cakes and cookies. The same plant produces a bulbous stalk used as a vegetable. Fenugreek (Fr. fenugrec) Grown in Mediterranean countries since ancient times, is a small, beanlike plant with a tiny flower. The seeds, available whole or ground, are pebble shaped and transfer their pale orange color to the foods with which they are cooked. Their flavor is bittersweet, like burnt sugar with a bitter aftertaste. Fenugreek is a staple in Indian cuisines, especially curries and chutneys. Ginger (Fr. gingenbre) It is a well-known spice obtained from the root of a tall, flowering tropical plant. Fresh ginger root is known as a hand because it looks vaguely like a group of knobby fingers. It has grayish-tan skin and a pale yellow, fibrous interior. Fresh ginger should be plump and firm with smooth skin. It should keep for about a month under refrigeration. Its flavor is fiery but sweet, with notes of lemon and rosemary. Fresh ginger is widely available and is used in Indian and Asian cuisines. It has a special affinity for chicken, beef and curries. Ginger is also available peeled and pickled in vinegar, candied in sugar or preserved in alcohol or syrup. Dried, ground ginger is a fine yellow powder widely used in pastries. Its flavor is spicier and not as sweet as fresh ginger. Juniper It is an evergreen bush grown throughout the northern hemisphere. It produces round purple berries with a sweet flavor similar to pine. Juniper berries are used for flavoring gin and other alcoholic beverages, and are crushed and incorporated in game dishes, particularly venison and wild boar. Mustard seeds (Fr. moutarde) Mustard seeds, available in black, brown and yellow, come from three different plants in the cabbage family. Mustard seeds are small, hard spheres with a litter flavor. The seeds have no aroma, but their flavor is sharp and fiery hot. Yellow seeds have the mildest and black seeds the strongest flavor; all are sold whole and can be crushed for cooking. Mustard seeds are a standard component of pickling spices and are processed and blended for prepared mustards. Ground or dry mustard is a bright yellow powder made from a blend of ground seeds, wheat flour and turmeric. Nutmeg and MACE (Fr. muscade) Both Mace and Nutmeg are derived from the fruit of the same tree, the yellow plumlike fruit of a large tropical evergreen, Myristica fragrans. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg. Its flavor is similar to Nutmeg but more delicate. These fruits are dried and opened to reveal the seed known as nutmeg. The seed is surrounded by a bright red lacy coating or aril; the aril is the spice mace. Whole nutmegs are oval and look rather like a piece of smooth wood. The flavor and aroma of nutmeg are strong and sweet, and a small quantity provides a great deal of flavor. Nutmeg should be grated directly into a dish as needed; once grated, flavor loss is rapid. Nutmeg is used in many European cuisines, mainly in pastries and sweets, but is also important in meat and savory dishes. Mace is an expensive spice, with a flavor similar to nutmeg but more refined. It is almost always purchased ground and retains its flavor longer than other ground spices. Mace is used primarily in pastry items. Peppercorns (Fr. poivre) They are the berries of a vine plant (piper nigrum) native to tropical Asia. Peppercorns should not be confused with the chile capsicum peppers discussed earlier. Peppercorns vary in size, color, pungency and flavor. Many of these differences are the result of variations in climate and growing conditions. Good-quality pepper is expensive and should be purchased whole and ground fresh in a peppermill as needed. Whole peppercorns will last indefinitely if kept dry. They should be stored well covered in a cool, dark place. Black and white peppercorns are produced from the same plant, but are picked and processed differently. For black peppercorns, the berries are picked when green and simply dried whole in the sun. Black pepper has a warm, pungent flavor and aroma. Tellicherry peppercorns from the southwest coast of India are generally considered the finest black peppercorns in the world and are priced accordingly. For white peppercorns, the berries are allowed to ripen until they turn red. The ripened berries are allowed to ferment, then the outer layer of skin is washed off. Today, white pepper may be produced by mechanically removing the outer skin from black peppercorns. This is not true white pepper, and the resulting product should be labeled decorticated. White pepper has less aroma than black pepper but is useful in white sauces or where the appearance of black speckles is undesirable. Green peppercorns are unripened berries that are either freeze-dried or pickled in brine or vinegar. Pickled green peppercorns are soft, with a fresh, sour flavor similar to capers. They are excellent in spiced butters and sauces or with fish. Pink peppercorns are actually the berries of a South American tree, not a vine pepper plant. Pink peppercorns are available dried or pickled in vinegar. Although attractive, their flavor is bitter and pinelike, with less spiciness than true pepper. Pink peppercorns are no longer available in some areas because of reported toxic side effects. Poppy seeds (Fr. pavot) They are the ripened seeds of the opium poppy, which flourishes in the Middle East anti India. (When ripe, the seeds do not contain any of the medicinal alkaloids found elsewhere in the plant.) The tiny blue-gray seeds are round anti hard with a sweet, nutty flavor. Poppy seeds are used in pastries and breads. Saffron (Fr. safran) Saffron comes from the dried stigmas of the saffron crocus. Each flower bears only three threadlike stigmas, and each must be picked by hand. It takes about 250,000 flowers to produce one pound of saffron, making it the most expensive spice in the world. Beware of bargains; there is no such thing as cheap saffron. Luckily, a tiny pinch is enough to color and flavor a large quantity of food. Good saffron should he a brilliant orange color, not yellow, with a strong aroma and a bitter, honey like taste. Saffron produces a yellow dye that diffuses through any warm liquid. Valencia or Spanish saffron is considered the finest. It is commonly used with fish and shellfish (a necessity for bouillabaisse) and rice dishes such as paella and risotto. When using saffron threads, first crush them gently, then soak them in some hot liquid from the recipe. Powdered saffron is less expensive but more easily adulterated. It may be added directly to the other ingredients when cooking. Sesame seeds Also known as benne seeds, they are native to India. They are small, flat ovals, with a creamy white color. Their taste is nutty and earthy, with a pronounced aroma when roasted or ground into a paste (known as tahini). Sesame seeds are the source of sesame oil, which has a mild, nutty flavor and does not go rancid easily. Sesame seeds are roasted and used in or as a garnish for breads and meat dishes. They are popular in Indian and Asian cuisines, with a black variety of seeds most popular as a Japanese condiment. Turmeric Also known as Indian saffron, it is produced from the roots of a flowering tropical plant related to ginger. Unlike ginger, fresh turmeric is not used in cooking. It is only available dried and usually ground. Turmeric is renowned for its vibrant yellow color and is used as a food coloring and dye. Turmeric's flavor is distinctive and strong; it should not be substituted for saffron. Turmeric is a traditional ingredient in Indian curries, to which it imparts color as well as flavor. Spice Blends Many countries and cuisines have created recognizable combinations of spice flavors that are found in a variety of dishes. Although many of these blends are available ready prepared for convenience, most can be mixed by the chef as needed. A few of the more common spice blends are described here. Chinese five-spice powder It is a combination of equal parts finely ground Szechwan pepper, star anise, cloves, cinnamon and fennel seeds. This blend is widely used in Chinese and some Vietnamese foods and is excellent with pork and in pâtes. Curry powder Curry powder is a European invention that probably took its name from the Tamil word kari, meaning a sauce. Created by 19th-century Britons returning from colonial India, it was meant to be the complete spicing for a "curry" dish. There are as many different formulas for curry powder as there are manufacturers, some mild and sweet (Bombay or Chinese style), others hot and pungent (Madras style). Typical ingredients in curry powder are black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric. Pickling spice Pickling spice as with other blends, varies by manufacturer. Most pickling spice blends are based on black peppercorns and red chiles, with some or all of the following added: allspice, cloves, ginger, mustard seeds, coriander seeds, bay leaves and dill. These blends are useful in making cucumber or vegetable pickles as well as in stews and soups. Quatre-épices It is literally "four spices" in French, is a peppery mixture of black peppercorns with lesser amounts of nutmeg, cloves and dried ginger. Sometimes cinnamon or allspice is included. Quatre-epices is used in charcuterie and long-simmered stews. Although the flavors and aromas of fresh herbs are generally preferred, dried herbs are widely used because they are readily available and convenient. Purchase only the amount of dried herbs that can be used within a short time. If stored in a closed container in a cool, dry place, dried herbs should last for two to three months. Use less dried herbs than you would fresh herbs. The loss of moisture strengthens and concentrates the flavor in dried herbs. In general, you should use only one half to one third as much dried herb as fresh in any given recipe. For example, if a recipe calls for one tablespoon of fresh basil, you should substitute only one teaspoon of dried basil. You can usually add more later if necessary. Spices are often available whole or ground. Once ground, they lose their flavors rapidly, however. Whole spices should keep their flavors for many months if stored in air-tight containers in a cool, dry place away from direct light. Stale spices lose their spicy aroma and develop a bitter or musty aftertaste. Discard them. Because ground spices release their flavors quickly, they should be added to cooked dishes near the end of the cooking period. In uncooked dishes that call for ground spices (for example, salad dressings), the mixture should be allowed to stand for several hours to develop good flavor. Although some combinations are timeless-rosemary with lamb, dill with salmon, nutmeg with spinach, caraway with rye bread-less common pairings can be equally delicious and far more exciting. A chef must be willing and able to experiment with new flavors. But first you must be familiar with the distinctive flavor and aroma of the herb or spice. Then you can experiment, always bearing in mind the following guidelines: Flavorings should not hide the taste or aroma of the primary ingredient. Flavorings should be combined in balance, so as not to overwhelm the palate. Flavorings should not be used to disguise poor quality or poorly prepared products. Even when following a well-tested recipe, the quantity of flavorings may need to be adjusted because of a change in brands or the condition of the ingredients. A chef should strive to develop his or her palate to recognize and correct subtle variances as necessary. Bouquet Garni and Sachet The bouquet garni and the sachet are used to introduce flavorings, seasonings and aromatics into stocks, sauces, soups and stews. A bouquet garni is a selection of herbs (usually fresh) and vegetables tied into a bundle with twine. The twine makes it easy to remove the bouquet when sufficient flavor has been extracted. A standard bouquet garni consists of parsley stems, celery, thyme, leeks and carrots. A sachet (also known as a sachet d'épices), is made by tying seasonings together in cheesecloth. A standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic. The exact quantity of these ingredients is determined by the amount of liquid the sachet is meant to flavor. Bouquets garni and sachets are used to add flavors in such a way that the ingredients can be easily removed from a dish when the flavors have been extracted.     COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED ( CTR-110505-HS)