Eastern European Herbs and Spices Starting with Letters A to H

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Herbs and Spices Beginning with the Letters "A" to "H"

This list will cover herbs and spices that begin with the letters "A" to "H" that are commonly used in Eastern European cooking. You will find a list of herbs and spices beginning with the letters "I" to "Z" in two separate documents as noted below:

Eastern European Herbs and Spices Starting with Letters I to P

Eastern European Herbs and Spices Starting with Letters Q to Z

The Difference Between Herbs and Spices

Herbs differ from spices in that herbs are the leaves of certain plants. Spices are the buds, fruits, flowers, bark, seeds and roots of plants and trees.

The distinction can be a little confusing. What's more important is knowing how to use them and which ingredients they pair well with.

How to Store Herbs and Spices

Store spices in a cool place, tightly covered, away from heat, light, and moisture. Whole spices keep longer than ground, but both lose flavor after about six months. Never store them in a cabinet above a heat source, like a stovetop, they will deteriorate at an even faster pace.

Fresh herbs should be stored either standing in water in the refrigerator or refrigerated without water in a zip-top plastic bag.

Allspice. Spice. Allspice comes in whole berries and ground. It is an individual spice, not a combination of various spices as the name might imply.

The flavor is reminiscent of a blend of cinnamon, cloves, and nutmeg. It is most often used in sausages, braised meat and poultry dishes, poached fish, pickles, and relishes, stewed fruit, cakes, cookies, pastries and breads. Recipes using allspice include:

    Bay Leaf. Herb. Bay leaves are available in whole dried leaf form and a ground powder. It has a strong flavor, so a little goes a long way. Bay leaf is one of the most important herbs used in meat and poultry dishes, soups, stocks, sauces, pot roasts and stews, fish and vegetables, pickles and stuffings. Recipes using bay leaf include:

    Caraway. Spice. Caraway is available in whole seeds and ground form. It has a warm, sweet, slightly sharp taste. Caraway is used in breads, cheese spreads and dips, sauerkraut and cabbage dishes, pickles, pork and other meats. Recipes using caraway include:

    Cardamom. Spice. Cardamom is available in whole pods and ground. It has a sweet, highly aromatic flavor that is often used in pickles, cookies, coffee cakes and other pastries. Recipes using cardamom include:

    Celery Seed. Spice. Celery seed is available whole or ground. It has a slightly bitter, fresh celery flavor. Celery seed is used in meat, cheese, egg and fish dishes, barbecue sauces, soups, salad dressings, cole slaw and tomato products.

    Recipes using celery seed include:

    Chives. Herb. Chives are available fresh, dried and frozen, and the blossom also is used. This herb is grasslike with mild onion flavor. Chives can be used in salads, egg and cheese dishes, soups, fish, dips and as garnish. Recipes using chives include:

    Cinnamon. Spice. Cinnamon comes in whole sticks and ground. It has a sweet, pungent aroma that pairs well with baked beans, ham, lamb, sweet potatoes, fruit dishes, pickles, breads, cakes, cookies, desserts, pastries, and beverages. Recipes using cinnamon include:

    Cloves. Spice. Cloves can be purchased whole and ground.

    It has a pungent, warm, sweet aroma. Cloves are used in marinades, stocks, sauces, meat, poultry and barbecue dishes, sweet vegetables, pickles and relishes, fruits, breads, cookies, desserts, candies and as garnish. Recipes using cloves include:

    Coriander. Herb. Coriander is available fresh, dried and ground. It has a slightly lemony flavor and aroma. Coriander is frequently used in sausage, pork, pickles, breads, cookies, cakes, and gingerbread. Recipes using coriander include:

    Dill. Herb. Dill can be purchased fresh or dried and in seed form. Dill has a mild, caraway-like flavor. It can be used in pickles, cheese dishes, salad dressings, dips, fish dishes, vegetables, sauerkraut, soups, salads, sauces and as garnish. Recipes using dill include:

    Ginger. Ginger is a plant whose root is used fresh and, when dried and ground, as a spice. It has a pungent, sweet aroma and hot flavor. Ginger is used in meat, poultry, seafood and vegetable dishes, pickles, salad dressings, breads, cookies, pies, cakes, desserts, and fruits. Recipes using ginger include:

    More Commonly Used Herbs and Spices in Eastern European Cooking