Spice Mixtures

from Cooking Pleasures, December/January 1998

For broiled foods, use all kinds of seasoning combinations and marinades to spice it up.

Chicken - Blend lemon juice, garlic and Italian herbs for a Mediterranean marinade.

Beef - Use chili powder, garlic, cumin and ground red pepper for a spice seasoning rub.

Pork - Mix minced shallots, chopped rosemary and balsamic vinegar. Spread on meat before broiling.

Fish - Mix lemon juice and a dash of curry powder and brush on fish fillets.

Vegetables - Toss fresh vegetables with minced fresh ginger and five-spice powder.

Marjoram

Gentle and calming. Perennial member of the mint family, often grown as an annual. The two most popular varieties are sweet marjoram and wild marjoram (more commonly known as oregano).

Sweet marjoram is native to southern Europe, northern Africa and southwestern Asia. It grows 1 to 2 feet tall and has white, purplish or pink flowers.

Cilantro

The leaf of the Chinese corriander plant. Lively and pungent, it appears in Latin American and Asian foods.

Chives

Mild onion flavor, popular in egg dishes, potatoes and spreads.

Mint

Aromatic with a fresh and slightly peppery flavor. Used to flavor drinks, sauces and jellies.

Thyme

Slightly minty and lemony. Used in many French dishes to flavor poultry, soups, stews and fish.

Basil

An Italian herb that tastes like licorice and cloves. Commonly used in pesto, spaghetti sauce, pizza and other Mediterranian dishes.