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Herbs and Spices to ''Spark'' Your Food

Add Flavor Without Adding Calories
  -- By Becky Hand, Licensed & Registered Dietitian
Wake up your taste buds! Cooking with herbs and spices will enhance the flavor of healthy foods without adding fat, salt, sugar, or calories. Herbs and spices contribute bright color, savory taste and sensational aroma.

Tips for using herbs and spices: How to store herbs and spices: 
Proper storage is essential to retaining the flavor of herbs and spices. Guide to using Herbs and SpicesHerb or SpiceUse to Enhance
BasilItalian foods (especially tomatoes, pasta, chicken, fish and shellfish)
Bay leafBean or meat stews and soups
CarawayCooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash
ChervilFrench cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens
Chili powderBean or meat stews and soups
ChivesSauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat
CilantroMexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads
CuminCurried vegetables, poultry, fish and beans
CurryIndian or southeast Asian cuisine; Lamb or meat-based dishes and soups
Dill (fresh)Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets
Dill (seeds)Rice and fish dishes
Ginger (dried)Rick, chicken and marinades
MaceBaked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower
MarjoramTomato-based dishes, fish, meat, poultry, eggs and vegetables
OreganoItalian and Greek cuisine; Meat and poultry dishes
PaprikaSpanish dishes, potatoes, soups, stews, baked fish and salad dressings
RosemaryMushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled)
SagePoultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups
TarragonChicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots
ThymeFish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash
TumericIndian cuisine; Adds color and taste to potatoes and light-colored vegetables