Soul Food Seasonings Dictionary
What gives food it’s soul? Many opinions have been noted over the years. Some say it’s the food, others say it’s the cooking techniques, still others say it’s the history behind the food. But everyone agrees, what really gives soul food its soul is the seasonings.
Learning how and what to season your food with is a major key to preparing tasty soul food that will make you want to kiss yourself.
Allspice – Used to flavor desserts such as pies and cobblers, cookies and cakes.
Anise – Sweet and fruity to the taste. Can be used to flavor cookies, cakes, and sweet rolls. Can also be used to add interest to soup, chicken or duck when used in moderation.
Annatto – Can be used to add flavor to beans, rice, fish or poultry.
Arrowroot – Used to thicken fruit juices in pies, cobblers and fillings.
Basil – Used to season tomato based dishes such as sauces, soups and stews and gumbo.
Bay Leaves – Used to season sauces, gravies, soups and stews.
Caraway – Sweet and spicy to the taste. Used to flavor cabbage, noodles and poultry.
Cardamom – Used in curries and to pickle foods.
Cayenne Pepper – Made from red chili peppers. Adds hot and spicy flavor to foods, such as meats, sauces, vegetables, soups, stews and gumbo.
Celery Flakes – Used in stews, soups, potato or egg salad or any recipe that calls for celery.
Cinnamon – Used to add flavor to desserts such as pies cookies, cakes, turnovers and cobblers.
Cloves – Used to flavor pies, cakes, cobblers, bread pudding and ham.
Cream of Tartar – Adds fluffiness to frostings, meringues and lightness to angel food cakes.
Dill – Used in dill pickles. Can also be used to add flavor to potato salad, cole slaw, seafood or gumbo.
Fennel – Used to season pork, poultry and seafood. Can also be used as a rub when barbecuing.
Garlic Powder – Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.
Ginger – Used to flavor desserts, gingerbread, cookies, pies. And foods such as chicken, soups, stews and vegetables.
Gumbo File – Seasoning made of sassafras leaves and thyme. Used to flavor Creole foods.
Honey Powder – Used to flavor meat, barbecue sauce, snack dips and ham or used for a glaze.
Horseradish – Used to flavor sauces and snack dips.
Lemon Juice Powder – Used in barbecue rubs.
Lime Juice Powder – Used in barbecue rubs.
Lemon Pepper – Used to add flavor without fat. Used in dishes such as meat, vegetables, stews, soups and sauces.
Lime Pepper – Adds flavor and zest to vegetables, meat, chicken and sauces.
Mace – Used in desserts, cakes, and fruit salads.
Marjoram – Similar to mint. Used lightly in vegetables, fish and sauces.
Mustard Powder – Used in sauces, salads, soups and dips.
Nutmeg – Used to flavor desserts, pies, cookies and glazes.
Onion Powder – Used to flavor vegetables, meats, sauces, stews, and gravies and used as barbecue and grilling rubs.
Orange Juice Powder – Used as barbecue and grilling rubs.
Paprika – Used this as a garnish to add eye appeal to dishes. Usually used on light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.
Rosemary – Used to flavor meat, poultry, fish, vegetables, stews, sauces and salads.
Sage – Used to flavor poultry, stuffing, soups, sauces and gravies.
Seasoned Salt – Used to add flavor to meat, poultry, fish, vegetables, soup, and stews and as a dry rub for barbecuing or grilling.
Tarragon – Used to flavor chicken, seafood, salads, sauces and vegetables.
Thyme – Used to flavor poultry gravies and sauces.