Spearmint is most widely used in tea and in sauces and jellies that are used to accent lamb and vegetables such as potatoes and carrots. Peppermint has a strong aroma and is most frequently used to flavor candy and desserts. From the cabbage family, mustard seeds come in a variety of flavors and colors. Mustards made from the brown and black seeds have the strongest flavor. White mustard which bears large, yellow seeds is most commonly used in American mustards.
Yellow mustard is more spicy than white and is used to accent sauces, meats, stews and dressings.
Colmans mustard is even spicier and is used for pickling and in sauces. Onion Native to Asia, there are hundreds of types which vary by size, color and flavor. Onions, pungent when raw and sweet in flavor when cooked, are an extremely versatile flavoring and can used to accent nearly any kind of dish. Orange Peel Taken from the dried skin or zest of the orange which contains the citrus oil, it is the most aromatic part of the fruit. A wild variety of marjoram, it has a stronger flavor and is native to the Mediterranean region.