Indigenous to the West Indies and often misunderstood because of its name, Allspice has an aroma similar to cinnamon, nutmeg and cloves. Whole berries are used to infuse their flavor in certain recipes like the Kitchen Tapestry recipe for Christmas Wassail.

Ground from whole Allspice Berries, this spice can be used directly into recipes like pumpkin pie, the Greek casserole Moussaka and Swedish Meatballs. It is indispensable in making the Kitchen Tapestry recipe for Peach-Mango Chutney.

Ancho chilies are dried, red poblano peppers, further ground into this spice with a mild, earthy sweet flavor, used to enhance Mexican dishes like the Kitchen Tapestry recipe for Crock Pot Chili con Carne, barbecue sauces and rubs for smoked meats like beef brisket and pork spare ribs.

A starch derived from the rootstock of several plants grown in the Caribbean that can be used as a thickener for sauces in place of corn starch. One advantage of Arrowroot is that it will not turn a sauce cloudy.

Dried Basil is a pantry staple and stands up to cooking in sauces better than its fresh counterpart. It is one of four seasonings found in an herb blend called Italian Seasonings and works well in salad dressings.

Unlike some other herbs, Fresh Basil cannot be substituted with dried. Fresh Basil is indispensable in Pesto Sauce and a front stage ingredient in Kitchen Tapestry's recipes for Tomato Basil Soup, Green Olive Tapenade, and Tomato Stacks with Black Olive Tapenade & Sweet Basil Vinaigrette.

Often times, the secret ingredient in soups, stews and sauces because it is never consumed, but allowed to steep in the hot liquid to infuse its umami flavor and removed before serving. It has an herbal, slightly floral aroma, similar to oregano and thyme.

While pre-ground black pepper is fine as a table condiment, there is no substitute for whole peppercorns, freshly ground when needed, is fundamental to finishing a dish like Kitchen Tapestry's recipe for My Versions of Caesar’s Salad or Fettuccine Carbonara. The Tellicherry variety is among the world’s finest.

Cajun Seasoning blends differ from Creole Seasoning blends in that they are less herbal and have more pepper. Slap Ya Mama is a well known brand with Paprika, Garlic Powder, Onion Powder, Chili Powder, Cumin, Black Pepper and Salt.

Technically not a seed, but a fruit from a member of the carrot family. I prefer to buy the seeds and grind them as I need them. Caraway is used in a number of my recipes with its slightly sweet, anise and parsley flavors, including my Fried Cabbage with Bacon & Caraway.

A blend of dried, ground red chili peppers and decidedly hot; use sparingly. It adds a distinctive authority to Cajun and Mexican cuisine. You’ll see pinches of it throughout recipes on Kitchen Tapestry.

Salt that has been milled down with celery seed, you can’t make a Bloody Mary without it. With a touch of garlic powder and freshly ground black pepper, it also makes a great steak rub before your meat hits the grill.

From the seeds of wild celery, it has a distinct herbal flavor that is never the star of the show, but an important character in the play. It goes well with potato dishes, seafood, stews and vinaigrettes, and a good Cole Slaw is never without them as evidenced by this Kitchen Tapestry collection, A Repertoire of Slaw.

Known as French parsley, it is most often seen dried rather than fresh in the US. It is one of the four Classic French Herbes Fines along with Chives, Tarragon and Parsley, essential to French cuisine. It makes an excellent vinaigrette seasoning.

In the US, without further designation, Chili Powder isn’t pure ground chilies, but also contains cumin, garlic powder, onion powder and salt. It is sometimes labeled as “Mexican Chili Powder.” It is a fundamental spice to the Kitchen Tapestry recipe for Crock Pot Chili con Carne.

So common a mixture of spices in the Orient, it evolved into its own common blend, consisting of ground Star Anise, Cloves, Cinnamon, Fennel and Black Pepper. It is powerful and should be carefully measured.

Unlike more common Chili Powder, Chipotle is unadulterated, pure, ground, smoked and dried Jalapeño chili peppers. It lends itself well to adding kick to barbecue, spice rubs and Mexican dishes.

If a recipe calls for fresh chives, do not use dried. Fresh chives have no parallel for their bight, fresh, onion flavor. But dried, snipped chives work well for vinaigrettes if they can reconstitute for a half-hour.

Cilantro is singularly a fresh herb. If it is dried, it is typically called Coriander. Cilantro has a fresh, vibrant, herbal flavor as a necessary ingredient in the Kitchen Tapestry for Guacamole Salad and many other Mexican and Asian dishes. Its leaves must be removed from the stems before chopping. As a rule, dried cilantro cannot be successfully substituted for fresh.

Indispensable in baking and for use in many Asian and Indian recipes. It’s a fundamental ingredient in Chinese Five Spice and the quintessential spice with sugar and butter for creating Cinnamon Toast.

From the bark of various species of trees from the genus Cinnamomum. In its stick form, it is used to infuse flavor into holiday beverages such as Kitchen Tapestry's recipe for Christmas Wassail and mulled wine, and makes a dramatic garnish.

Ground Cloves are found in Middle East and Mediterranean dishes. It is aromatic and unique, bringing an indescribable sweet, yet umami flavor to Kitchen Tapestry recipes for Mango-Peach Chutney, and Asian Tomato Relish. You cannot make a pumpkin pie without it.

Clove trees are evergreens and indeed, whole cloves have a hint of that characteristic aroma. Studding a whole ham, they are the quintessential holiday spice, including infusing beverages like the Kitchen Tapestry recipes for Hot Buttered Rum and Christmas Wassail.

In its fresh state, this is Cilantro. In its dried state it is usually labeled as Coriander, but may be marketed as Dried Cilantro Leaves. Coriander is great in soups, marinades, vinaigrettes and spice rubs.

Ground Coriander Seeds have a different flavor profile than the leaves of the plant, and have a citrus, lemony background. It’s a good spice for baking and pairs well with apples, pumpkin and squash recipes.

Neither an herb nor a spice, it is a potassium salt acid left over from the fermentation process in wine making. It is used to activate the carbon dioxide reaction with baking soda or to stabilize whipped egg whites and Meringues.

Cumin seeds are most often used ground; they are a member of the Parsley family and sometimes confused with Caraway. Cumin is indispensable in Mexican dishes like Kitchen Tapestry's recipe for Crock Pot Chili con Carne, but use sparingly.

A spice blend originating in India. American Curry is close to a common Indian spice blend called Garam Masala and contains Turmeric, Coriander, Cinnamon, Cumin, Ginger, Cardamom and black Pepper.

Creole Seasonings are much like Cajun Seasonings, but with herbs like Oregano, Sage and Thyme, and a little less heat. You can blend your own, but Tony Chachere's (pronounced sa-shur-Ee) is a popular blend made in New Orleans.

Not truly a weed, but so called because it requires little cultivation. This herb in dried form retains much of its fresh flavor quality. Indispensable with fish dishes, root vegetables like braised carrots and cucumber salads.

Although you can buy it ground, we prefer to buy the seeds and grind them as needed. An excellent spice for breakfast sausage, vinaigrettes and root vegetables. Its profile is Anise, Parsley and Celery and it is a fundamental ingredient the Kitchen Tapestry recipe for Fennel Dressing.

Literally, "Flower of Salt" in French. It is harvested by hand and therefore expensive and not used as an ordinary seasoning or condiment, but as a finishing salt or garnish before serving, much like fresh herbs.

Strictly a convenience seasoning blend of garlic powder, Romano cheese, breadcrumbs soaked in sunflower oil and parsley. Quick and easy, just slather some butter or olive oil on crusty bread, sprinkle this on and toast in a 350°F for 5-7 minutes.

Some recipes call for fresh garlic when garlic powder won’t do. I used to buy bulbs of garlic, pull them apart and mince my own or used a garlic press. But jarred minced garlic has saved me hours of kitchen prep time.

Technically, it's granulated garlic, not truly pulverized to a powder. This is a kitchen workhorse, called for in many recipes like barbecue, soups, sauces, vinaigrettes, and Italian and Chinese dishes. But it is not always interchangeable with fresh garlic.

Used more as a table condiment than a cooking ingredient, unless you’re really pressed for time. The salt is infused with garlic flavor while preserving the garlic oils, giving this seasoning a very long shelf life.

When fresh ginger is called for in a recipe, pre-minced, jarred ginger is usually a convenient alternative to grating a fresh ginger root. The one exception is the Kitchen Tapestry recipe for Drunken Shrimp, which simply must have freshly grated.

If a recipe calls for fresh grated ginger root, do not substitute powdered ginger. Like Cilantro and Coriander, they do not taste the same and are not interchangeable. Powdered ginger is great for baking and Asian style vinaigrettes.

These are not for the pepper mill. They are young and immature when picked, so they are mild, with a lively, fresh aroma that work well kept whole in butter sauces, vinaigrettes and as a cream sauce for cooked fish and grilled meats.

A classic French herbal blend that is used for flavoring soups, stews and a base for vinaigrettes. It contains Fennel, Thyme, Rosemary, and a thyme-like herb called "Savory.” But only American versions of Herbs de Provence contain Lavender.

Like Fleur de Sel, it is one of the most prized finishing salts in the world, laid down hundreds of millions of years before dinosaurs walked the earth. Use it on sliced fresh tomatoes with a splash of balsamic vinegar.

Despite its name, it is an American creation of convenience, blending Basil, Oregano, Rosemary, Thyme and Marjoram. It works well in any sauce or vinaigrette where an Italian flair is needed.

Jerk is a style of Jamaican cooking with a highly seasoned spice dry rub, or it can be mixed with oil and used as a wet marinated, most famously to make Jamaica Jerk Chicken. It is also essential to the Kitchen Tapestry recipe for Jamaican Jerk Cabbage Salad.

Nothing can replace a fresh lemon zest when called for in a recipe, but Dried Lemon Peel is an excellent way to add a little lemon tartness to vinaigrettes, citrus sauces and baked recipes with a lemony base.

Originally thought of as a seasoning for seafood, it often times contains more than just its titular ingredients, like dried onion, garlic, salt, black pepper and sugar. It's a go-to dry rub for barbecued brisket, and a must for a fresh lemon vinaigrette.

There is no substitute for freshly squeezed lemon juice in vinaigrettes and fresh sauces that call for it. But in cooked recipes where a tablespoon or two is needed, a bottled lemon juice works just fine.

Like bottle lemon juice, bottle lime juice cannot be substituted for recipes that demand fresh, like the Kitchen Tapestry recipe for Guacamole Salad or Asian dipping sauces. But for other sauces and recipes needing a background lime flavor, a bottled juice is convenient in the fridge.

You cannot recreate the smokey flavor of real flame smoked barbecue with liquid smoke. But you can enhance barbecue sauces and braising liquids with a quality liquid smoke and Stubb's in undeniably the best on the market.

A cousin to Oregano but a little sweeter with a slightly minty background. It goes well in Mediterranean vegetable dishes, tomato based sauces and vinaigrettes, and great for adding to olive oil along with salt and freshly ground pepper for dipping bread.

Apparently, they dropped the “Mrs.” part in 2020 as too gender-specific. Regardless, the Original, Onion Herb and Garlic Herb Blends are perfect for quick vinaigrettes and making the Kitchen Tapestry recipe for My Number One Fan's Butter Baked Potato.

Made from pulverized yellow and brown mustard seeds; indispensable as an emulsifier and flavoring ingredient in vinaigrettes. Coleman’s English Mustard has been around the longest and is arguably the best and best known.

Culinary snobs will want the whole nut, grated as needed. I use this spice too little to go to the trouble. Ground works just fine and a pinch enhances spinach and cauliflower dishes as well savory recipes like the Kitchen Tapestry recipes for A Couple o’ Quiche and Swedish Meatballs

Old Bay is in a class by itself as a seasoning for shellfish with a blend of 18 herbs and spices that include celery salt, red & black pepper, paprika, bay leaf, mustard, cloves and ginger. Just a half-teaspoon makes a difference in Kitchen Tapestry's recipe for Air Fried Fried Chicken.

Like it's granulated counterpart, never use as a substitute for fresh sautéed onions, but as a flavor enhancer for rubs and marinades. It also works well with a tablespoon per cup of uncooked white rice to add an aromatic kick.

Not unlike Garlic Powder, Onion Powder is really granulated. Also like Garlic, never substitute it for freshly diced, sautéed onions. But this workhorse in the kitchen effortlessly enhances sauces, gravies and vinaigrettes.

Like it's lemon counterpart, nothing can replace freshly squeezed orange juice in an orange vinaigrette, but dried orange peel is an easy way to impart citrus flavor to desserts, rubs, relishes and sweet sauces that need a citrus kick.

Unlike fresh Oregano which is used to finish a dish, much like chopped parsley, dried oregano serves as a base flavor for many Greek, Spanish and Mexican recipes, and mandatory in any Italian red sauce. It is also a required ingredient for the Kitchen Tapestry recipes for a Greek Salad with Fennel Dressing.

Dried leafy Oregano works well in most sauces and is a requirement for a good Greek Salad, but Oregano Powder is better for blending into smooth soups, spice rubs and vinaigrettes. Mixed with grated Parmesan Cheese, it makes a great table condiment for pizza.

There are two kinds of paprika - Hungarian and Spanish. Most American paprikas are Hungarian style, which is mild, sweet and bright in it vibrant red color. Spanish paprika is always smoked and therefore darker in appearance and with a heavier, spicier flavor.

Like its Cilantro and Basil counterparts, you cannot substitute dried parsley for fresh when called for. But dried works well in sauces, soups, gravies and stews to balance out their flavors because of its bitter undertones.

One of the easier herbs to finely chop because the stems are soft and edible. The rule of thumb is to use dried parsley in dishes that are cooked, but only fresh in uncooked Kitchen Tapestry recipes like Steak Tartare, Tabouli Salad and freshly made salsas and vinaigrettes.

Poppy seeds can be light or dark with the latter actually dark blue in color. Although popular in baked goods, I use them almost exclusively tossed in hot, buttered egg noodles for a crunchy texture and a little visual appeal.

Like Italian Seasonings, this is an American convenience spice blend with sales that peak around Thanksgiving. It almost always contains ground Sage, Thyme and Rosemary but may also contain other herbs like Marjoram, Oregano and Nutmeg.

Another American convenience blend, with sales that peak around Thanksgiving, but is actually similar to a popular British blend called simply "Mixed Spice." Generally, ground Cinnamon, Nutmeg, Cloves, Allspice and Ginger.

The flesh and seeds of dried, crushed red chili peppers and a little bit goes a long way. Frequently used as a table condiment for pizza, and a smidgen will liven up fresh cooked greens, beef stew or tomato dishes. My Number One Fan must have a teaspoon in her fresh cooked-down green beans.

Frequently a companion with Sage and one of the few herbs that might actually be better, or certainly more pungent, dried than it is fresh. It has an earthy pine aroma and along with balsamic vinegar and fresh garlic, is indispensable for marinating lamb chops.

Useful for adding rosemary flavor to a dry rubs or as a last minute addition to soups, stews, and tomato sauces without the distracting texture of the rosemary needles. Pairs well with rubbed sage and ground oregano when mixed with olive oil for marinades.

Hand picked stigmas from the saffron crocus flower, it takes 15,000 flowers to produce one pound of saffron explaining its high cost. Sweet, floral and unique, it goes incredibly well in the Kitchen Tapestry recipe for Sea Scallops with Saffron Cream Sauce.

Rubbed Sage provides texture and a more pronounced flavor than ground. It is an indispensable seasoning for pork roasts and the leading ingredient in Poultry Seasoning for a reason. Just try to imagine Thanksgiving without it.

Lawry's figured they could do it with salt, why not pepper? This is an unusual pepper blend because the black peppercorns and dried red bell peppers are course ground, giving this blend texture as well as flavor beyond simple black pepper. The blend also contains paprika, sugar, and touches of cumin, coriander and turmeric. It's excellent as a rub for pan seared pork chops and steaks.

Nuttier in flavor and less delicate than their white counterparts, these can be tossed in noodles like poppy seeds, or used to finish vegetable and fish dishes, and can be substituted for Nigella Seeds in chutneys.

Primarily a finishing agent in Asian cookery or as a topper in baked goods. The white seeds have a nutty flavor and high oil content. Toasted, they are processed for their prized oil, a staple in Asian dressings and dipping sauces.

The dried flower from an evergreen tree indigenous to parts of tropical Asia. They have a decidedly licorice taste and have been used for centuries for medicinal purposes. Indispensable in the Kitchen Tapestry recipe for Christmas Wassail recipe.

A commercially prepared aged, vinegary, red pepper sauce from Avery Island in Louisiana; it is the quintessential red pepper sauce essential to Creole and Cajun cooking, Mexican dishes and many other recipes.

Tarragon is one of the four mainstays of French seasoning found in Herbes Fines. Slightly licorice, floral and herbal, it infuses well with vinegar. It also pairs well with Dijon Mustard for a delicious rub for pork or fish, and you cannot make the Kitchen Tapestry recipe for Béarnaise without it.

A powerhouse seasoning that works with many recipes from the Mediterranean basin and serves as the base herb flavor in many gravies and au Jus. It is frequently paired with Oregano in Italian cooking.

Like ground Rosemary, ground Thyme is useful for easier blending into sauces, gravies and soups toward the end of the cooking cycle to preserve its warm, earthy flavor. It would be hard to imagine any spice rub without it.

Known for its vibrant yellow color and a flavor similar to ginger, I use just a pinch of Turmeric in mustard and saffron dishes to deepen the flavors and heighten their color. Use with caution; a little bit goes a very long way and a pinch means just that.

Ground Vanilla is considered table vanilla, meant to be sprinkled on breakfast porridge dishes like oatmeal and cream of wheat. I use it to liven up vanilla yogurt, and along with powdered Cinnamon, to top a latté.

Vanilla has an alluring flavor and essential to custards and the Kitchen Tapestry recipe for Crème Brûlée. Madagascar is the best vanilla on the planet. To use the whole bean, first slice it lengthwise with a sharp knife, and then scrape out the pulpy seeds inside.

A pantry staple when the beans are not around, or you want vanilla flavor without the little black specks. It can enhance the flavor of maple and cut the acidity of tomato dishes. A drop or two in Irish Coffee elevates this after dinner drink to new heights.

Of course, White Pepper can be used in place of Black Pepper when little black specs might be distracting, but White Pepper is actually more pungent and hotter than Black Pepper because of how it is processed.

In the 1960s, a guy by the name of David Wade of Texas invented a way to reduce Worcestershire Sauce to a Powder, sold only regionally. Now, McCormick has paired it with black pepper. Great in sauces or on Steaks!

A commercially produced seasoning sauce originating in England, indispensable to Cajun and Creole cuisine; to the Kitchen Tapestry recipes for My Version of Caesar’s Salad, Bloody Mary with Bacon Garnish and many other recipes, as well as a table condiment for steaks and chops and I personally like it with Kitchen Tapestry's recipe for New Year’s Day Black Eyed Peas.