I have found this list wonderful when I go camping - I have quite a stock with me so my cooking is just like home...

MASTERFOODS SPICE GUIDE

All Purpose

Sprinkle over grilled or fresh tomatoes, cottage cheese,
fried potatoes, corn on the cob, dips, spreads or raw
vegetables.
Mix with an equal quantity of flour to make a coating for
chicken, lamb cutlets or fish before pan frying.
Sprinkle over soups or stocks.

Barbecue Smokey
Ideal for ribs, make a mix with honey, tomato sauce and
bourbon whiskey, then drizzle.
Stir into a gravy sauce to enrich.
Sprinkle over nuts and roast in the oven.
Add to mustard hollandaise, serve with rare roast beef.


Allspice
Allspice can be made into a paste with water and rubbed onto
chicken, meat or fish for barbecuing.
Sprinkle over lamb chops with cranberry sauce and orange
juice.
Use in sweet recipes for cakes or biscuits.


Basil
Natural companion of tomato, in salad, sauces or soup.
Great flavouring for poultry stuffings, fish, and all
seafood, especially lobster and scallops.
Blends well with Garlic, Thyme and Oregano.


Barbecue Bush blend
Add to sour cream and fresh basil to make a dip.
Stir thru olive oil, spread onto bread, bake until crisp.
Add to butter, serve with chargrilled chicken breasts.
Dry rub over pork, lamb or salmon fillet.


Bay Leaves
Add to tomato sauce for extra flavour.
Bay leaves are lovely grilled with fish, lemon juice, butter
and black pepper.
Infuse dried leaves in soups, stock, bolognese sauce,
lentil dishes or casseroles.


Barbecue
A good coating for rotisserie take-away chicken.
Delicious sprinkled on french fries immediately after
cooking.
Add to dressings, dips, vegetables, baked beans, potatoes or
marinades.
Sprinkle on all barbecued or grilled meats 15 minutes before
cooking.


Black Peppercorns
Use with beef, pork, lamb, poultry, game fish or vegetables.
Grind over smoked salmon, oysters, barbecues or grills.
Complement sauteed potatoes and tomatoes, grilled capsicum
or zucchini.
Use to make pepper steak.


Bouquet Garni
Use with beef, pork, lamb, poultry, game fish or vegetables.
Infuse in soups, stews and casseroles.


Cajun
Ideal when added to dipping sauces.
Sprinkle over meat, poultry, fish, seafood or vegetables.
Add to orange juice and use as a marinade.


Caraway Seeds
Sprinkle over pork before roasting.
Toasted Caraway seeds are great in cheese dishes or potato
salad.
Sprinkle over spice cakes before baking.
Spread over French bread and green beans.


Cardamom
Crush pod lightly, use to flavour rice, poached and braised
meat dishes eg. Kormas.
Cardamom is good in baked apples, poached pears or fruit
salads.
Marinade with yogurt or as a dry rub.
If using whole pods, remove before serving.
Popular infused in chai tea.


Cayenne Pepper
Add to salsa, avocado dip, tacos or enchilada sauces for
extra zesty flavour.
Spice up a barbecue sauce or meat marinade.
Add to tartare sauce, vegetable dips or dressings.
Sprinkle lightly in chicken casseroles or stews.


Chilli
Chilli can liven up stir-frys, slow cooked dishes, dips or
condiments.
Adds intense flavour to stir-fried prawns or barbecued
seafood.


Celery Salt
Add to potato or creamy soups.
Sprinkle over ripe tomatoes.
Use to season seafood or vegetable juices.
Sprinkle lightly on grilled, roasted or barbecued chicken.
Great for seasoning all vegetables, especially onions and
cabbage.


Chinese Five Spice
Chinese Five Spice is in many Asian recipes, sweet tangy
profile goes well with pork and duck.
Add to vegetable stir-frys.
Ideal as a dry marinade for chicken, duck, pork or seafood.


Chicken Salt
Add to Worcestershire sauce and butter and coat chicken,
dipped firmly into bread crumbs and bake or pan fry.
Blend into stuffing mixture.
Add to risottos or frittata, great in a savoury butter.
Sprinkle over baked vegetables.


Chives Chopped

Use in cold soups, stir-frys, cheese and cream sauces, dips,
potatoes or stocks.
Serve chives with butter or sour cream as a dressing for
baked potatoes.
Mix into savoury white sauces, mayonnaise, sour cream or
savoury butters.


Chicken

Add to a zesty marinade.
Mix with lemon juice and pour over fish fillets.
Rub into chicken skin before baking.
Add to stuffing or seasoned flour for coating chicken before
deep frying.


Cinnamon

Combine with chocolate and apples, bananas or pears.
Use it in an apple pie or with baked apples, with bananas
fried in butter and flavoured with rum, or in red wine used
for poaching pears.
Add to meatballs, kebabs, curries, pork spare ribs
marinades or glazed ham.



Cloves

Add to baked goods, desserts, syrups or preserves.
Use as a secret ingredient in BBQ sauce and cocktail sauces
or to flavour tomato sauce or Worcestershire sauce.
Blend with maple syrup and drizzle over sweet potatoes or
squash.


Coriander leaf

Add to warm chicken salads.
Great with avocados, coconut milk, cucumber, fish and
seafood, lemons and limes pulses, sweet corn or rice.
Use in marinade rubs – wet or dry.
Add to curries at end of cooking (or it will go bitter).


Cumin Seeds

Add to breads, chutneys, relishes and savoury spice mixes,
meat or vegetable stews.
Add to tangy lime or lemon based marinades, and add to
chicken, turkey, lamb or pork.
Essential flavour for curries, kebabs, or tandoori chicken.


Curry Powder

Blend it into a tasty salad dressing.
Add to lift the profile of vegetable soup.
Drizzle onto meat after being seasoned with a little lemon
juice before grilling, baking or barbecuing.


Dill Leaf Tips

Dill is an excellent partner for fish and seafood.
Use Dill in salad dressings or potato salad.
Add to mayonnaise for coleslaw, potato or rice salads.
Sprinkle on scrambled eggs.


Garlic & Herb Salt

Add to stuffing for chicken.
Excellent in herb butter, all bread mixes or savoury
muffins.
Sprinkle onto grilled fish, lentils, bean soups or salads.
Sprinkle over tomatoes, mashed potato or most vegetables.


Fennel Seeds

Add to sliced peppers, onion and sausage for a quick pasta
sauce.
Great when baked with bream, as it imparts a delicate
flavour.
Fennel is wonderful added to fêta cheese and olives.


Garlic Pepper
Fabulous on hot oven fried potatoes.
Sprinkle liberally on pizza, soups, salads or potatoes.
Brush over sirloin steaks, grill and thinly slice.
Season beef mince to make hamburgers.
Great on steak served with balsamic caramelised onions.


Garam Masala

Great with seafood.
Excellent in butter chicken.
Sprinkle over a simmering curry, for a rich flavour.
Mix with a small amount of chili powder and salt then
sprinkle over fish whilst barbecuing, frying or grilling.


Garlic Salt

Sprinkle over tomatoes before baking.
Fabulous sprinkled over zucchini.
Add to mashed potatoes, casseroles or stews.
Sprinkle Garlic Salt onto cooked beans with a drizzle of
olive oil.
Sprinkle over hot popcorn.


Garlic

Rub over tomato with oil.
Combine with egg yolks and oil to make aioli, or with nuts
and basil for pesto.
Garlic is great to use in stir-fry dishes or curry pastes.


Garlic Steak

Add to butter and spread onto hot bread.
Serve sprinkled over hot chips.
Use as a dry rub or blend with olive oil, soy sauce or use
as a wet marinade.
Add to vinaigrette's or mayonnaise for added flavour.
Sprinkle on roast vegetables.


Ginger

Add Ginger into tempura dipping sauces for fried food.
Use Ginger and lime juice in salad dressings.
Add to tagines, couscous or slow cooked dishes.
Sprinkle into stews, casseroles and
barbecue marinades or teriyaki sauce.


Greek

Sprinkle onto steaks, roasts, meat loaf, chicken, fish,
turkey, hamburgers, seafood or wild game.
Sprinkled over Halloumi cheese grilled or pan fried, drizzled
with lime and lemon juice.


Herbs de Provence

Use for braised meat or game dishes, especially those cooked
in red wine sauce or tomato bases.
Add to cream fêta cheese and olive oil, mix until well
combined and spread on crusty bread.


Italian Herbs

Adds extra flavour when sprinkled on poultry, seafood, meat,
vegetables or fish – grill, roast, saute.
Add to classic Italian dishes like lasagna, vegetarian
Parmesan and Alfredo sauce, tomato salad or tomato relish.
Combine with balsamic olive oil to make marinades or
dressings.

Lamb Herbs

Good with roast or grilled beef, cabbage, strong cheeses,
chicken curries, seafood, sausages or cold meats.
Garnish omelette's or frittatas.
Add to gravies and sauces to accompany lamb dishes.


Mint

Add dried mint to meatballs.
Great in Turkish cucumber and yogurt salad.
Add to potato salad, bean salad or mint sauce for roast
lamb.
Add to yogurt for a dipping sauce.


Lemon Pepper

Season sauce for creamed vegetables.
Add to dressings for chicken salad or to chicken soup.
Stir thru softened butter and serve over grilled meats.
Add to apricots and puree for a sauce over chicken.
Add to Parmesan and crumb chicken, bake and serve over
Caesar salad.


Mixed Herbs

Add to pasta sauces or mince sauce.
Sprinkle in bolognese dishes.
Use for flavouring meatloaf, casseroles or stuffings.
Use to garnish mushrooms or vegetable casseroles.


Marjoram

Great in salads, egg dishes, mushroom sauces, fish or
poultry.
Add to sorbet.
Compliments lamb dishes, as well as beef or veal.
Use in hollandaise or cheese sauces.


Moroccan

Moroccan seasoning is great for lamb, couscous or chicken
dishes.
Great sprinkled over lamb and baked slowly.
Sprinkle over potato wedges.
Use it to re-create the exotic taste of Morocco in lamb,
chicken tagines and casseroles. Add to pumpkin or sweet
potato soup.


Mexican Chili Powder

Use to season mince for tacos and flavour Mexican food.
Give barbecued meat a lift by rubbing
Mexican Chili Powder and a little salt onto the surface
before cooking.
Sprinkle over barbecued prawns and fish kebabs.


Mustard Seed

Add to potatoes, tomatoes and shredded leaves.
Toss into potato salads or add to salad dressings.
Blend with oil and herbs to make mustard.


Nutmeg

Nutmeg can be used in honey cakes, rich fruit cakes, fruit
desserts or fruit punch.
Add Nutmeg to mixed vegetable dishes, spinach, veal or
sauces for pasta.
Ground spice into stewed apples or in milk drinks.
Sprinkle over tuna mornay.



Onion

Essential in oriental cooking, often with Garlic and Ginger.
Use with meats, fish, seafood or poultry.
Add to soups, stews or braises.
Mix into chicken marinades or rissoles.
Mix into mayonnaise, flavoured oils and vinegars for
dressings.


Oregano
Works well with grills and in stuffings, hearty soups,
marinades, vegetable stews or hamburger patties.
Great sauteed with vegetables in olive oil or garlic.
Make a savoury sauce with melted butter, lemon juice and
Oregano, drizzle over fish or poultry.


Paprika

Add Paprika to onions, fry slowly in olive oil, then add to
rice and potato dishes, fish or omelettes.
Great to add to sausages and meatloaf for flavour and
colour.
Sprinkle over casseroles or vegetables.


Parsley Flakes

Great in herb butter to accompany warm bread.
Add parsley to pesto.
Toss into omelettes, scrambled eggs, quiches or sandwiches.
Garnish chicken casseroles or grills.


Pizza Topper

Add to oil, use as a bread dipper, or brush over pizza base,
before topping with sauce and fresh toppings.
Blend with oil and vinegar as a marinade or dressing.
Add extra flavour to meatballs to make
Italian meatballs or hamburgers.
Tasty topping for omelettes, frittata and quiches.


Pepper Steak

Sprinkle onto meat before cooking; pan fry, grill or
barbecue.
Also excellent on roasts, including roast chicken.
A small quantity sprinkled over seafood gives a peppery
bite.


Poppy Seeds

Poppy seeds can be sprinkled over and added into breads,
bagels, pretzels or cakes.
Ground to a paste with honey or sugar, use to fill strudels
or other pastries.
Seeds can be roasted and combined with spices to flavour and
thicken kormas, curries or gravies.
Poppy seeds can be used to coat crusty dry textured
vegetables.


Peppercorn Medley

Grind Pepper and rub onto fish or meat, to be grilled or
baked.
Use to season buttered vegetables or smoked fish.
Add spark to barbecue sauces meat marinades or vegetable
stir-frys.
Combine with sour cream or yoghurt, add to potato or
vegetables.


Portuguese

Add to sausage mince, shape into patties or sausages.
Stir into soups.
Mix with flour and season chicken, salmon or tuna.
Add to chicken soup, season with lemon juice.


Piri Piri

Great blend of chili, lemon and garlic.
Brush onto skinless chicken breasts with oil and grill or
barbecue, turning occasionally until cooked, toss through
rocket, sliced oranges, red onions, sliced red capsicum and
coriander.
Use with fresh Thai herbs in a butter and white wine sauce.


Roast Lamb

Ideal for stuffings, gravies or meat casseroles.
Stir into gravy.
Add to mashed potatoes with sour cream, serve with lamb
cutlets.
Mix with lamb and canned tomatoes for shepherds pie.
Add to Bearnaise or mayonnaise for added flavour.

Roast Vegetable

Mix with grated vegetables for vegetable fritters.
Add to quiche, frittatas or omelettes.
Add to roast vegetables, make into wraps.
Sprinkle over eggplant, zucchini, roasted capsicum and bake.
Drizzle with balsamic, olive oil and pepper.
Rub onto rib-eye roast, before baking.
Sprinkle over chicken, bake with olives and white wine.


Rosemary Leaves

Whole sprigs are good in marinades, especially for lamb.
Adopts a smokey flavour when barbecued or roasted.
Add butter with rosemary, dress steamed red potatoes, peas,
zucchini or summer squash.
Sprinkle over vegetable frittatas.


Saffron

Add to Mediterranean fish soups or stews, Provencal or
bouillabaisse.
Adds class to a simple stew of mussels and potatoes or a
fish baked in white wine.
Enhances paella or risotto.
Perfect for golden potatoes or pumpkin soup.


Sage Leaves

Use in stuffing for pork, goose or duck.
Great to flavour focaccia, polenta or semolina gnocchi.
Rub Sage, Pepper and Garlic into tenderloin chops.
Add to flavour soft cheese dips.


Salad Herbs

Add to butter for cooked vegetables or stuffings for pork or
chicken.
Add to oil or vinegar dressing for tossed salads.
Spread French bread with butter, sprinkle with salad herbs.
Combine with mayonnaise and yoghurt, toss over potatoes or
pasta.


Sea Salt

Use in gravalax and other curing of seafood.
Decorative base for serving fresh shellfish oysters.
Make a nest around potatoes or under small pumpkins and bake
until tender.




Sesame Seeds

Sprinkle over apples or bananas and deep fry.
Blend with coarse Sea Salt, sprinkle over vegetables, salads
or rice.
Serve over creamed spinach, buttered noodles, eggplant
dishes, mixed vegetable stir-frys, cookie doughs, pie pastry
or yeast breads.
A tasty coating for honey chicken or stir-frys.


Seafood Lemon & Dill

Dust over prawns and chargrill.
Add to lime juice, rice wine vinegar and orange juice
drizzle over fresh oysters.
Mix with butter, serve with chargrilled snapper, tuna,
salmon or beans.
Add to whole egg mayonnaise and serve with a seafood burger.


Smoked Paprika

Ideal for seasoning chicken.
Great on whole pieces of meat or added to dry rubs or
seasonings.
Added to soups, sauces, stocks, curries or casseroles. Also
fabulous added to paella or risotto.


Seafood Lemon Myrtle

Add to shortbread, biscuits and batters to add flavour to
pancakes.
Great added to mayonnaise, sauces or marinades for chicken
or seafood.
Makes a great rub for chicken or fish on the barbecue or
grilled chicken, lamb cutlets or fish before pan frying.


Spaghetti Bolognese

Add to meat sauce and use for pasta bake, tuna Neapolitan,
mousala or lasagna.
Great added into savoury mince.
Blend with sour cream, and serve with roasted potatoes.
Use in minestrone soup.



Star Anise

Use in simmered dishes, stocks, beef or chicken soup.
Flavours fish and seafood and some fruit dishes.
Use in Chinese and Vietnamese cooking.


Steak

Shake on or rub into steaks, pork chops, hamburgers or
vegetables before grilling or searing.
Sprinkled on vegetables or use to enhance marinades, soups,
sauces, dressings, croutons, mashed, baked or fried
potatoes.
Crumb over pork chops and grill.
Add to pan juices for sauce or gravy.


Sumac

Sumac is rubbed onto food before cooking.
Fabulous on fish, vegetables or kebabs.
Mix with yoghurt and fresh herbs and serve as a dipping
sauce or side dish.
Also lovely dusted over fêta cheese or added to a salad.
Stir through olive oil and use as a dip with crusty bread.


Szechuan

Mix with salt and rub on quail or game prior to roasting.
Place on table as a condiment.
Blend with Star Anise, Ginger, white and green Peppercorns
and rub into meats.
Sprinkle over chicken or prawns while stir-frying, add a
little dry sherry for moisture.


Tandoori

Mix with yoghurt for a wet marinade or rub directly onto
meat, fish or chicken before barbecuing, grilling or pan
frying.
Excellent dry marinade for meats, pan-fried, grilled,
roasted or barbecued.
Great added to butter chicken.


Turmeric

Add Turmeric to tagines, stews or soups.
Sprinkle or cook with eggplant, beans, eggs, fish lentils,
meat, poultry, fish, vegetables or spinach.
Add to melted butter, drizzle over cooked vegetables, pasta
or potatoes.
Mix through cream and sour cream dressings for pasta salad.


Tarragon

Add to marinades for meat or game.
Use to flavour fêta cheese or goats cheese.
Add to cream sauces or poaching liquid for chicken salad.
Mix through tartare sauce or marinades.


Tuscan

Sprinkle over lamb cutlets or chicken and grill.
Mix with orange juice and marinade chicken breasts.
Sprinkle over baked tomatoes, crispy bread or bocccocini
cheese, drizzle with balsamic and olive oil.
Combine with onions, lemon , chopped capsicum, chopped
tomatoes and pour over pork and bake.
Sprinkle over lamb salad.


Thai

Sprinkle over stir-frys.
Add to minced seafood when making fish cakes.
Make a Thai Green Curry with chicken and vegetables and
coconut milk, serve with steamed rice.


Vanilla Beans
Use whole or split pods to flavour creams, custards or ice
cream.
Cut pods can be laid over fruit and baked in the oven.
Add to a mug of hot chocolate.


Thyme

Used to flavour patés and terrines, thick vegetable soups,
tomato and wine based sauces and in marinades for pork or
game.
Thyme compliments poultry in stuffings.
Combine Garlic and Thyme, spread over lamb before cooking.
Sprinkle over chicken before grilling or pan frying.


Vanillin Sugar

Use to sweeten coffee or tea.
Use to flavour custard or fruit tarts.
Add to sauce, fruit or berry puree.
Sprinkle over nuts, bake until caramelised, decorate cakes.
Add to milkshakes, sorbets or ice creams.


White Peppercorns

Add to creamy Thyme potato gratin, or creamy mashed
vegetables as it adds great background notes and flavour.
Add to seafood or prawn salad.
Add to hamburgers or seasonings.
Fabulous with fresh greens and onions added to dill butter.

AND - for the whole enchilada GO HERE.....

http://www.masterfoods.com/hsguide/completeguide.html

CD

I note the Moroccan.
Is that the same as the Moroccan Rub that is made by Spencers.

If yes... that is out of this world.
I put it on everything except for my corn flakes.
Only coz corn flakes is best with Port.. 'ey Derek.

TBF  Aart

Dunno mate... SPENCERS????

Grrr!!!

Gee, I wish my home cooking was this good!

Great list - now to the planning stages!

Barb

Crazy Dog wrote on Jun 26^th, 2008 at 2:20pm:

Dunno mate... SPENCERS???? Grrr!!!

Small green carboard cylinder with a metal oush on lid.
Give it a try CD, you won't be dissapointed.

The cheese and kisses has to get to it before me, otherwise the whole campground is covered in it when I apply it to meat or veges.

I put it on pork as well...can't see too many Moroccans doing that.

TBF

Do Coles or Woolies IGA sell it?
Grrr!!! :-?

Crazy Dog wrote on Jun 26^th, 2008 at 3:34pm:

Do Coles or Woolies IGA sell it? Grrr!!! :-?

I got mine at Woolies mate

That's a very handy list. Thanks for that CD!

Skip [smiley=chris.gif]