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| 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.
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