Once used as a cure for rheumatism, marjoram (or sweet marjoram) is now most closely associated with turkey stuffing.
MUSTARD PLANTS, which come from the same family as broccoli, are grown for their peppery seeds and leaves. The leaves are eaten as greens and the seeds are harvested for seasoning.
The sharp, peppery flavor of oregano makes it an indispensable ingredient in many kitchens.
PAPRIKA gives a boost to all sorts of savory dishes as a seasoning or garnish. The red-tinted powdery condiment is made by grinding dried aromatic sweet red peppers.
Sage sets the stage for some good cooking and eating. Its pleasantly pungent, lemony flavor enhances many foods, including sausage, soups, breads, sauces and poultry stuffing.
Sesame seeds may very well be the first recorded seasoning, dating back to 3000 B.C.
Called the "king of herbs" by French cooks, tarragon is the main flavoring in many of the sauces that are basic to that country's classic cuisine. In ancient times, the Greeks used tarragon as a remedy for toothaches.
Fragrant and peppery, savory has been lending its robust flavor to foods for thousands of years.
"THYME" for something new? This herb is a favorite of many cooks since its sunny lemony flavor and aroma brighten meals year-round.
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The sharp, mustardy flavor of horseradish makes it a natural choice for perking up plenty of savory dishes. Prepared horseradish is made by grating the root of the plant and mixing it with vinegar or mayonnaise.