Spices that suit your meal

Basil: Use in sauces, vegetables, egg dishes and salads.

Bay leaves: Use to flavor soups and stews.

Cayenne Pepper: Add it to vegetables, meats, eggs, soups and sauces.

Coriander: Add to whole grains and Mexican and Asian dishes.

Chili powder: Add to meat and poultry.

Cinnamon: Sprinkle on fruit, cooked whole grains.

Cumin: Used in soups, seeds, vegetables, poultry and fish.

Curry powder: Add to vegetables, poultry and fish.

Dill: Add to fish, frozen cucumbers and eggs.

Garlic (fresh or powdered): Add to vegetables, soups, and sauces.

Ginger (fresh or powdered): Add to stir-fries, soups and salads.

Oregano: Used in sauces, vegetables, cooked legumes, meats, and poultry.

Paprika: Use in soups, stews, fish, meat and poultry.

Parsley: Used to garnish soups, salads and vegetables.

Rosemary: Use with roasted vegetables, in combination with roots (sweet potatoes, onions, ginger, garlic, dill, carrots, celery root, potatoes), and poultry.

Sage: Use with winter vegetables, soups and poultry.

Turmeric: Use instead of curry (Indian spice)

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