ANATOLIAN SPICE
The spice could be used for white meat, soup, cream  and mushroom based dishes.
For five people
SAUTÉED CHICKEN
Sauté 1 kg cut in small chunks of meat in olive oil. Add one onion, 2 red and green pepper, mushroom and as wish carrots. After the vegetables are sauteed add one table spoon of “ ANATOLIAN SPICE” and one glass of water. Cook in low heat, until the vegetables are softened. Served as hot. Bon Apetite!
STUFFED ZUCCHINI

HOT CURRY
Hot curry is an Indian spice with a mixture of 10 to 12 spices. It could be used in any dishes regular curry is used.
FRINGED VEGETABLE PATTIES
Place julienne cut patatoes, carrots, zucchinis and chicken into a bowl. On the other side put some mineral water (or sodawater) , flour  and “HOT CURRY” and stir until its like thick cream. Put this sauce onto the vegetables, stir well and let it settle for 15 minutes. Add some oil into a pan and place the mixture with the help of a big spoon and fry it. It could be served with freshly chopped parsleys. Bon Apetite!

FLAKE FISH SPICE
Flake fish spice is a mixture of white pepper, coriander, red pepper, rosemary,seasalt and bay leaves. The spice is used for the marination of fishes. The spice is also could be used with the grinder.
STEAMED FISH:
Place thick onion rings, tomatoes and lemon cuts into an oven tray. Place the fishes on the vegetables and put another layer of the vegetables and on top of everything pour some olive oil. On the other side in a glass of water, stir the “FLAKE FISH SPICE” and  pour onto the fishes. Cover the tray with greased or non-stick baking paper and put it in the oven. Served with salad. Bon Apetit!

GROUND FISH SPICE

FRIED FISH
One table spoon of  “GROUND FISH SPICE” could be added into the flour that is used to fry the fishes and mixed. Roll the cleaned and strained fishes into the flour mixture and let it settle for a while and fry it in hot oil. Could be served with the onion-sumac salad. Bon Apetite!

FRIED BLUEFISH
Put 3 eggs, two table spoon of flour, one teaspoon of baking powder, “GROUND FISH SPICE” and two tablespoon of water into a bowl and stir the mixture. Roll the bluefishes into the mixture and fry. Could be served with tomato salad. Bon Apetit!

CAJUN SPICE
Cajun spice is a mixture of blackpepper,gorund garlic,oregano, basil and some other spices. The spice is used mostly in far eastern and south American cuisine.
CAJUN CHICKEN:
Roll 4 pieces of chicken breast into the “CAJUN SPICE” and squeeze some lemon onto it. Fry in the pan until both sides are slightly blackened. Later, put it in the oven for about 10 minutes. Take it out and cut the chickens julienne. On the other side, put some olive oil in a pan and add some “CAJUN SPICE” into it. Stir them and add sun dried tomatoes, some heavy cream and the julienne cut chickens and stir them until its cooked. Cajun chicken could be added into already cooked pasta or it could be served as the main dish nearby rice. Bon Apetite!
How to marinate with “CAJUN SPICE”

RAW MEATBALL SPICE
Raw meatball spice is a mixture of fenugreek, sweet paprica, cumin, oregano and allspice. The spice could be used for both meated and unmeated balls.
RAWBALLS WITH PATATO
Soak a bowl of “bulgur” (which is dried crushed wheat) into water. Setlle it down for 15 minutes as its top is covered. Grate 3 patatoes into the softened bulgur and add one onion, three pieces od garlic, one tablespoon of tomato paste, one squeezed lemon,one teaglass of olive oil and “RAW MEATBALL SPICE”. Knead the mixture and make balls out of it. At last add some chopped parsley and knead some more. Could be served with “ACI AYRAN” (which is desribed under the name “ACI AYRAN” . Bon Apetite!

STUFFED LEAVES SPICE (DOLMA SPICE)
Stuffed leaves spice is a mixture of mostly allspice, cinnamon and some other spices. It could be used in the stuffing of the dolma. 
OLIVE OILED CHARD DOLMA
Steam chards in the hot water for a while and place it in a oven tray and let it cool down.  Roast the pine nuts until they are pink without oil and then add some olive oil, onions and keep roasting. Later on, add washed and cleaned rice, “DOLMA SPICE”, salt, one cube of sugar, currant, mint and roast some more. Finally add water and boil until its cooked. after the boiling, put the cover on and let it settle for a while . Wrap the chards with filling the rice inside and place it in a pan. Put some lemon slices on top, add some salt and pour some olive oil and add water until the leaves are covered.  Put a plate on top everything so the leaves could stay put. Boil it until the water is gone and serve with plain yogurt. Bon Apetite!

FAJITA SPICE
Fajita spice is a mixture of garlic powder, onion powder, mint, salt and some other spices. It is native for Mexico and used in a dish called “FAJITA”.
FAJITA (WITH STEAK)
Make a sauce with olive oil, lemon juice and “FAJITA SPICE”. Cut steaks julienne and place it in the sauce for at least one hour (dont forget, the more you marinate, the more tastes!)  Put the marinated steaks in a frying pan, add some salt anf fry it. In an another pan, add onion rings, green pepepr,red pepper some salt, olive oil and “FAJITA SPICE”. Stir the vegetables until they are cooked and add it into the steaks. Stir all for a minute. Could be served with tortilla, guacomole, sour cream and salsa sauce. Bon Apetite!
How to marinate with “FAJITA SPICE”
Red and white meats could be marinated with “FAJITA SPICE“ and it could be used for many kind of dishes. Add some olive oil, one table spoon of plain yoghurt or milk (softenes the meat) on top of the meat, stir them and let it settle down for at least 2 hours (dont forget, the more you marinate, the more it tastes!)

GARAM MASALA

GARAM MASALA RICE WITH PHYLIO DOUGH
Roast onions and almonds in a pan. Add rice into the pan and while roasting add “GARAM MASALA”, currants and let it be half-cooked. Place one phylio dough in the greased oven tray. Place the half-cooked rice in the phylio dough, close the sides with the dough and place another dough on top of the rice. Make a sauce with one egg, two tablespoon of yogurt and some olive oil. Stir them all and rub it on the dough. Cook it in the oven until the top is baked. Slice it up and serve with the main dish. Bon Apetite!

BREAKFAST SPICE
Breakfast spice is a mixture of fenugreek seeds, fenugreek, sweet paprica, thyme, mint and some other spices. Mix tomato paste, garlic, walnut, salt and “BREAKFAST SPICE with olive oil. For breakfast, this mixture could be spread on toasted bread or the bread could be dipped in the mixture. Bon Apetite!

KEBAB SPICE

HOME KEBAB
Add tomato paste, squeezed water of choppped onions, chopped parsley and “KEBAB SPICE” AND knead them all nicely. Put already knead mixture in a rectengular pot, press it tightly in the pot and put it in the freezer. Freeze it until it could be sliced. Slice them vertical as two finger thickness. Fry them withput oil in a tefflon pan. Lay it on tortillas, add some onion with sumac and serve it with “ACI AYRAN” (which is desribed under the name “ACI AYRAN” Bon Apetite!
KEBAB DOLMA WITH PEPPER
Add minced meat, onion, garlic, pepper, tomato paste, parsley, small shopped fresh red pepper and “KEBAB SPICE” into a bowl and knead them.  Carve the fresh peppers and fill them with the mixture. Place them on the oven tray. On the other side, make a sauce with the mixture of one glass of water, tomato paste, salt and olive oil. Pour it on the peppers, cover the tray with greased or non-stick baking paper and put it in the oven. Serve with plain yogurt. Bon Apetite!

CAKE&COOKIE SPICE
Cake and cookie spice is a mixture of pure cocoa, nutmeg, vanilla, cinnamon, clove and some other spices.  This spice could be used in cakes, cookies, pies and many other deserts. It could also be used to make breads.
CAKE WITH DRIED FRUITS AND HAZELNUT
Beat 3 eggs, one and a half glass sugar until its mousse-like. Then, add one glass of water and one glass of oil. Add one package of baking powder and flour until its dough-like.  Lastly add some crushed hazelnuts and dried fruits and stir one more time with a wood spoon. Pour it into the already greased pan and put it into preheated oven. Bake until the color or the top changes. Bon Apetite!
EASY COOKIE WITH POWDERED SUGAR
Mix bulk chunks of walnut, small chopped apricot, 250 gr of margarine ,one package of baking powder, bir teaglass of powdered sugar and then add flour until its dough-like. After kneading the dough, make small balls and place it on the oven tray and bake it until the top is pinkish.  Take out the hot cookies and coat the cookies with the powdered sugar and serve it with “HOMEMADE PERVOSH LEMONADE”

MEATBALL SPICE
Meatball spice is a mixture of cumin, sweet paprica, all spice, black pepper, coriander, nutmeg, cinnamon and ginger. Meatball spice could be used for meatballs, soups and many other meat dishes.
EGG MEATBALL
Put onions, fatless minced meat, one egg, salt and “MEATBALL SPICE” in a bowl and knead throughly. Cut off some mixture and make a hole that could hold an egg inside. Place boiled egg inside the mixture  and close the ball while the egg is inside. Fry it in the pan. Make a sauce with tomato paste, olie oil and water and pour it on the balls.
TAVERN RICE
Stir some minced meat with onion and add “bulgur”, and keep stirring. Later on, add “MEATBALL SPICE”, pepper, tomato paste,salt and stir for the last time. Then add water until the top of rice and cook it. Chop some parsleys and add it into the rice right before you serve it. Could be served with “ACI AYRAN”.

LEMON&PEPPER

RESTED STEAK
Mix  olive oil and “LEMON-PEPPER” in a bowl. Rub the mixture to the steaks and let it settle for 2-3 hours (dont forget, the more you marinate, the more tastes!) On the other side, sauteé onion, mushroom and fresh red pepper in a pan.  Later, put one layer of rested steak, one layer of mushroom-onion and then one more layer of the steak. Pour some water on the top, cover it with aluminum foil and put it in the oven . Serve with a side dish. Bon Apetite!

OTTOMAN SPICE

COUSCOUS SALAD
Boil some couscous and put it in a big bowl. Put corns, chopped pickles, fresh red peppers, dill, parsley, fresh onion, lemon juice, olive oil and add “OTTOMAN SPICE” blend them all  and serve it as a side dish. Bon Apetit!
HOT AYRAN
Mix plain yogurt with water until its somewhat liquid. Add chopped jalepeno peppers , “OTTOMAN SPICE”, grated cucumber. Let it stay in the fridge for 1-2 hours. After settling down strain it and serve it. It goes really well with raw meatballs and kebabs. Bon Apetite!
OTTOMAN STYLE BRAISED MEAT
Put chopped lamb meat into a frying pan and roast for a while. Add small onions,  chopped fresh red and green peppers and roast some more. Then, add peeled  tomatoes and “OTTOMAN SPICE” . cook it until the meat is softened. After it is done add fresh onion chops and serve with plain rice. Bon Apetite!

 
STARTER

SAFFRON

SAFFRON RICE
Let the rice settle in hot water for 20-25 minutes and then strain and put it in a pan. On the other side, put 5-6 string of “1.st Quality Saffron” in half cup of water and let it settle for half an hour.  Then  add this water into either chicken or meat broth. While its settling, roast the almonds with the oil in a frying pan and add the rice into it. Pour the broth into the rice and and cook until the water is absorbed by rice. Let it settle for a while and then serve with the main dish. Bon Apetite!

Almond Pistachio Saffron Curry Sauce Recipe
Use this sauce on grilled meat or chicken or simmer your favorite meatballs in it. If your supermarket does not carry a wide variety of raw nuts, try a health food store.

• 1/2 cup raw unblanched almonds
• 1/2 cup shelled, unsalted raw pistachio nuts
• 2 Tbsp butter or mild vegetable oil
• 1 large sweet onion, peeled and grated
• 1/2 tsp ground coriander
• 1/4 tsp mace
• 1/2 tsp freshly ground white pepper
• 2 green cardamom pods, husked, and ground
• 1/2 tsp cayenne pepper
• 1 pinch nutmeg
• 1/2 tsp saffron threads, soaked in 2 tablespoons hot water
• 2 cups heavy cream
• 3/4 tsp salt, or to taste

Saffron and spices really shine in this classic lamb dish. Slow cooking in broth and cream creates a flavorful gravy. Serve over rice for a satisfying meal. You may substitute beef for the lamb, but you may need to add additional liquid.

• Pinch of saffron threads (about 1/8 teaspoon)
• 1-1/4 cups heavy cream
• 8 cloves garlic
• 1 (1-inch) cube of fresh ginger, peeled
• 5 Tablespoons blanched slivered almonds
• 1 cup water or beef broth, divided use
• 7 Tablespoons vegetable oil
• 2 pounds boned lamb, cut into 1-inch cubes
• 10 whole cardamom pods
• 6 whole cloves
• 1 (1-inch) stick of cinnamon
• 2 medium onions, peeled and chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground black cumin
• 1/2 teaspoon cayenne pepper
• 1-1/4 teaspoons salt
• 1/4 teaspoon garam masala

Indian-inspired rice is gently spiced with cinnamon, cloves, bay leaves, and saffron, plus the added crunch of cashews and sweetness of raisins. This is an extremely easy, one-pot side dish.

• 1-1/2 cups basmati rice
• 2-1/4 cups water
• 1 cinnamon stick, broken in half
• 5 cloves
• 2 bay leaves
• 1/4 teaspoon crumbled saffron threads
• 1 teaspoon salt
• 2 Tablespoons butter, softened
• 1/4 cup chopped cashew nuts
• 1/4 cup raisins

VANILLA BEANS

HOW TO USE VANILLA BEANS
Slice vertical from the middle of the bean and take out the seeds as wished.
Equıvalences:
1 Vanilla Pod equal 1 pouch of vanilla infusion
1 Vanilla Pod equal 1 teaspoon of pure ground vanilla
1 Vanilla Pod equal 3 teaspoons extract
1 Vanilla Pod equal 1/2 teaspoon Vanilla Nectar
Could be used for all vanilla based deserts, cream brulee, puddings, cakes and cookies.
VANILLA STICKS
Mix 4 egg white and a pinch of salt with the help of blender or electric mixer. Add powdered sugar and mix more.  Take one half of the mixture aside. Add vanilla beans and ground almond to the rest and mix them until its dough-like. Place it in a rectengular pan and cut them into long thin sticks. Place the cut ones on the graised cooking paper and put the mixture you kept aside on top of the sticks. Put the pan into the preheated oven and bake it until the top is slightly blackened. Serve when it is cold. Bon Apetite!

PUERPERANT SHERBET (LOHUSA ŞERBETİ)
This sherbet is usually made for puerperant woman who just gave birth to a child. In Turkey, because mom loses her strength, blood and water while giving birth, they make this sherbet in order to mom to get back her strength. It is also served for the guests who visits the newly born baby and the mom.
PUERPERANT SHERBET (LOHUSA ŞERBETİ)
In order to make sherbet for 20 people, you need ½ kg of “lohusa şekeri-which is a red candy” 5 glasses of sugar, 15 pieces of cloves, 3-4 sticks of cinnamon, 15-20 glasses of water. Place water,sugar and lohusa candy in a pan. Boil for half an hour. On the other side wrap cinnamon and clove into a cloth and place it in the water, boil more. Strain the sherbet and as wished serve cold or hot.

AREV’S HOMEMADE LIQUOR
Put 1 kg of sour cherry with its stalks, 1 kg of sugar, 2-3 pieces of ginger, 1 table spoon of cloves, 1 table spoon of cardamom, 3 cinnamon sticks, 350 ml of pure alcohol, 750 ml of water, one piece of nutmeg , 3 pieces of gummastic, a piece of amber and bergamot essence. For 10 days keep it in a dry&cool place,shake it everyday and dont let it get air inside. After 10 days, let it stay in a dark place for 2-2,5 months without touching it.

LEMONADE PERVOSH
Let well washed lemons stay in water with vinegar for a while so it could be out of germs. Afterwards, place them in an electric mixer randomly and chop them all. Add sugar, mint, rosemary, and one bay leaf into the mixture and ground some more.  After it is ground, add some water in it and let it stay for 2-3 hours to settle . Take it out from the fridge and make it liquid  with water. Serve with fresh mint and cookie. Bon Apetite!

DRINKS WITH ESSENCES
Put cold milk into the blender and some whipped cream or ice cream, ice, sugar and an essence flavour as wished (for example: almond,bergamot,strawberry, hazelnut, pistachio, chocolate....)blend them all and serve cold. Bon Apetite!

SALAD SPICE
Salad spice is a mixture of red basil, regular basil, mint,rosemary, and sumac. It could be used in any kind of salad as a mixture of olive oil and as wished vinegar.
BULGUR SALAD
Put some “bulgur” into a bowl and add some salt. Add hot water until the top of bulgur and let it be softened for 15-20 minutes. Later on, add tomato paste, olive oil and mix them all. Add fresh parsley, onion, dill, cucumber, tomato and “SALAD SPICE” and if wished vinegar. Serve as side dish. Bon apetite!

PEPPERONI-SUCUK SPICE
Pepperoni spice is a mixture of allspice, cumin, nutmeg, res pepper, coriander and some other spices. It is used for the preperation of what Turkish people call “SUCUK” Pepperoni. İf it is used with minced meat, it could be homemade “SUCUK”
HOMEMADE “SUCUK”PEPPERONI MEATBALLS
Put some minced lamb meat, “SUCUK-PEPPERONI SPICE” and knead them. Make small balls as big as walnuts out of this mixture and put hem into a plate. On the other side, put some tomato paste,olive oil and water until its boiled and then add the meatballs and let it boil until its cooked. Could be well served for “Sunday breakfasts”

SCHNITZEL SPICE
Coat chicken breasts with the mixture of “SCHNITZEL SPICE” and bread crumps . Later on, pan fry the chickens and serve with patatoes and a slice of lemon. Bon apetite!

CHICKEN SPICE
Chicken spice is a mixture of curry, cumin, rosemary, sweet paprica. Could be used for every kinf of chicken dish.
How to marinate with “CHICKEN SPICE”
White meats could be marinated with “CHICKEN SPICE“ and it could be used for many kind of dishes. Add some olive oil, one table spoon of plain yoghurt or milk (softenes the meat) on top of the meat, stir them and let it settle down for at least 2 hours (dont forget, the more you marinate, the more tastes!)

PATATO WITH BÉCHAMEL SAUCE
Cut half boiled patatoes as rings and place it on the overn tray. On the other side, make a bechamel sauce adding some cream and “CHICKEN SPICE”. Put this sauce on the patatoes and heat for a while in the oven. Take it out and add some cheese on top of the patatoes and put back in the oven. Take it out from the oven when the cheeses are melted. Serve as a side dish. Bon apetite!

HERBAL SALT
Could be used wherever regular salt is used.

GREEN CURRY
The spice is native for Thailand and it has over 20 spices inside. This spice could be used for any kind of meat dish, soup and sauces.
THAI CHICKEN GREEN CURRY
Add grated onion, 2 pieces od garlic, 1-2 jalepeno peppers, soy sauce, fresh mint and “GREEN CURRY” and blend them all. Put this mixture in a frying pan and add olive oil, some whipped cream and blend for one more minute. Later, add chopped chickens, pour water and boil until the chickens are cooked. As wished, green and red pepper could be added. Let it be somwhat saucy and serve it with plain rice. Bon Apetite!

 BREAD DIPPING SPICE
Zahter is a mixture of roasted chickpeas, peas, hackbarries, melon and watermelon seeds, wheat, fennel, cumin, sumac, sesame, pepper and salt. This spice is usually used for breakfast as dipping the bread into the mixture of olvie oil and “Zahter”
SALTED COOKIE WITH ZAHTER
Add room temperatured 100 gr of margarine, one teaglass of mil, one teaspoon of baking powder, one teaglass of olive oil, one egg yolk and two egg whites and “ZAHTER“  and add flour untilo it is dough-like. Braid the dough and rub one egg yolk on top and add some nigella and sesame seeds on top. Bake it in the oven until the top is pinkish. Serve it with “HOMEMADE PERVOSH LEMONADE” . Bon Apetite!

TURKISH COFFEE
1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup you are making and then add an extra half cup “for the pot”. Add a teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir. The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee. Don’t fill the pot too much. If you need to add sugar this is the time to do it.
2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to prevent overflowing when the coffee boils.
3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.
Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

• Tips
• Keep your spices in tightly sealed glass jars, away from direct sunlight and moisture. This way your spices will stay fresh for more than one year.
• Rub oregano between palms before adding to release more flavour.
• Onion powdercan be used as a flavor booster instead of salt.
• Using arrowroot is a good way to thicken sauces.
• While using saffron, be sure that you are not using too much and crumb it before you add it to your dish.
• Parsley, sweet chili and turmeric can be used to add color.
• Do not add ground pepper until you are nearly finished cooking. This way you will keep its aroma.
• If the dish you are preparing is light in color, use white pepper instead of black pepper to protect the good apperarance.
• Weight and volume conversion between metric and imperial systems:

Imperial to Metric:

Capacity
1/5 teaspoon = 1 ml         1 teaspoon = 5 ml      1 tablespoon = 15 ml
1 fluid oz. = 30 ml            1/5 cup = 50 ml          1 cup = 240 ml
2 cups (1 pint) = 470 ml               4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams           1 pound = 454 grams

Metric to Imperial:

Capacity
1 militers = 1/5 teaspoon                         5 ml = 1 teaspoon      15 ml = 1 tablespoon
30 ml = 1 fluid oz.                                    100 ml = 3.4 fluid oz.             240 ml = 1 cup
1 liter = 34 fluid oz.                      1 liter = 4.2 cups        1 liter = 2.1 pints
1 liter = 1.06 quarts                      1 liter = .26 gallon
     Weight
1 gram = .035 ounce                     100 grams = 3.5 ounces
500 grams = 1.10 pounds              1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

• Recommendations

WHICH SPICE GOES WITH WHAT FOOD?

• Beef: Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram,

oregano, parsley, rosemary, thyme.

• Pork: Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard,

oregano, paprika, parsley, rosemary, sage, savory, thyme.

• Lamb: Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika,

rosemary, turmeric.

• Poultry: Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard, nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme.
• Fish:  Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel, ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.
• Fruit: Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper.
• Rice: Chives, cumin, curry, nutmeg, parsley, saffron, turmeric.
• Vegetables:

Green: Beans Dill, marjoram, nutmeg, oregano.
Beets: Allspice, nutmeg.
Broccoli: Mustard, nutmeg, sage.
Carrots: Dill, nutmeg, parsley, rosemary, thyme.
Cucumbers: Basil, dill, parsley.
Eggplant: Oregano, parsley.
Mushrooms: Garlic, sage.
Peas: Marjoram, mint.
Potatoes: Chives, cumin, dill, fennel, garlic, mace, parsley, rosemary, tarragon.
Squash: Cardamom, ginger, nutmeg.
Tomato: Allspice, basil, cloves, cumin, fennel, marjoram, oregano, parsley.

SEASONING BLENDS

• Egg: Basil, dill weed (leaves), garlic, parsley.
• Fish: Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley

(options: fennel, sage, savory).

• Poultry: Lovage, 2 parts marjoram, 3 parts sage.
• Salad: Basil, lovage, parsley, French tarragon.
• Tomato sauce: 2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery

leaves, cloves).

• Vegetables: Basil, parsley, savory.
• Italian: Basil, marjoram, oregano, rosemary, sage, savory, thyme.
• Barbecue: Cumin, garlic, hot pepper, oregano.
• Fines herbes: Parsley, chervil, chives, French tarragon (sometimes contains a small amount of basil, fennel, oregano, sage or saffron).
• Bouquet garni: Bay leaf, 2 parts parsley, thyme. The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.
• Herb butter: One stick unsalted butter or margarine; 1 to 3 tablespoons dried

or margarine: herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper. Combine ingredients and mix until fluffy. Pack in covered container and let set at least one hour.

• Vinegar: Heat 1 quart vinegar in an enamel pan, pure it into a vinegar bottle, and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme). Do not let the vinegar boil. Refrigerate for two weeks before using.