What gives food its soul? Many opinions have been noted over the years. Some say it’s the food, others say it’s the cooking techniques, others say it’s the story behind the food. But everyone agrees, what really gives soul food soul is the seasonings.
Learning how and what to season your food with is an important key to preparing tasty soul food that will make you want to kiss yourself.
Jaimacan pepper – It is used to flavor desserts such as tarts and cobblers, cookies and cakes.
Anise – Sweet and fruity to taste. It can be used to flavor cookies, cakes and sweet rolls. It can also be used to add interest to soup, chicken or duck when used in moderation.
achiote – Can be used to add flavor to beans, rice, fish or poultry.
Arrowroot – It is used to thicken fruit juices in cakes, pies 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 taste. It is used to flavor cabbage, noodles, and poultry.
Cardamom – It is used in curries and for pickling food.
Cayenne pepper – Made with red peppers. Adds a tangy, tangy flavor to foods, such as meats, sauces, vegetables, soups, stews, and gumbo.
celery flakes – It is used in stews, soups, potato or egg salad or any recipe that calls for celery.
Cinnamon – Used to add flavor to desserts such as cakes, cookies, pies, pies and cobblers.
Cloves – Used to flavor cakes, pies, cobblers, bread pudding and ham.
cream of tartar – Adds fluffiness to icings, meringues and lightness to angel food cakes.
Dill – Used in dill pickles. It can also be used to add flavor to potato salad, coleslaw, seafood, or gumbo.
Fennell – It is used to season pork, poultry and seafood. It can also be used as a massage when barbecuing.
Garlic powder – Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.
ginger – Used to flavor desserts, gingerbread, cookies, cakes. And foods like chicken, soups, stews and vegetables.
gumbo file – Condiment based on sassafras leaves and thyme. It is used to flavor Creole foods.
powdered honey – Used to flavor meat, barbecue sauce, appetizer sauces and ham or used for a glaze.
Horseradish – It is used to flavor sauces and dips for appetizers.
lemon juice powder – It is used in barbecue fritters.
lime juice powder – It is used in barbecue fritters.
pepper with lemon – Used to add flavor without fat. It is used in dishes such as meats, vegetables, stews, soups and sauces.
lime pepper – Adds flavor and zest to vegetables, meat, chicken and sauces.
Mallet – It is used in desserts, cakes and fruit salads.
Marjoram – Similar to mint. It is used lightly in vegetables, fish and sauces.
powdered mustard – Used in sauces, salads, soups and dips.
nutmeg – It is used to flavor desserts, cakes, cookies and icings.
onion powder – It is used to flavor vegetables, meats, sauces, stews and sauces, and is used as a marinade for barbecues and grills.
orange juice powder – Used as barbecue and grill rubs.
Peppers – Use as a garnish to add visual appeal to dishes. It is normally used in light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.
Rosemary – It is used to season 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, soups and stews, and as a dry marinade for grilling or broiling.
Tarragona – It is used to flavor chicken, seafood, salads, sauces and vegetables.
thyme – It is used to flavor poultry juices and sauces.