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Medium flavors are basil, celery seeds and leaves, cumin, dill, fennel, French tarragon, garlic, majoram, mint, oregano, savory, thyme, and turmeric.
Delicate flavors include burnet, chervil, chives and parsley.
Be careful when adding papery f spices, such as red and black pepper, 1 mustard and paprika. One teaspoon can flavor six servings.
Consider the flavor of the main food ingredient in the recipe. In general, the weaker the flavor of the food, the less seasoning is needed to give a balanced flavor.
Be conservative with an herb or spice until familiar with it. Start with a pinch. You can always add
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