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Meat Seasoning Guide

Herbs and Spices	Meats
	Beef	Veal	Ham	Lamb	Pork	Fish and Shellfish	Poultry
Allspice	*		*	*
Basil	*	*		*	*	*	*
Bay Leaf	*	*		*		*	*
Caraway Seed	*			*	*
Celery Seed	*					*	*
Chili Powder	*					*	*
Cloves			*		*
Cumin	*					*	*
Curry	*	*		*		*	*
Dill				*		*	*
Garlic	*			*	*	*	*
Ginger	*	*	*	*	*		*
Mace	*	*
Marjoram	*	*		*	*	*	*
Mint		*		*
Mustard	*	*	*		*	*	*
Oregano	*	*		*	*	*	*
Rosemary	*	*		*	*	*	*
Saffron						*	*
Sage		*		*	*	*	*
Savory	*	*		*	*	*	*
Taragon	*					*	*
Thyme	*	*		*	*	*	*
Use spices and herbs to perk up meats, fish and poultry. Start with 1/4 teaspoon dried herb for each 4 servings. Measure, then crush dried herbs, if in leaf form. When subsituting fresh herbs for dried, use 3 times more fresh herbs and snip rather tan crush.