The "M" Spices

Marjoram

(France, Spain, Egypt, Chile)
This member of the mint family is closely related to
oregano; in fact, oregano is a wild version of marjoram.
The gentler, sweeter marjoram is preferred in
the cuisines of France and parts of Italy, as well as
in traditional American dishes like corn chowder.
Excellent with chicken and turkey, stuffings,
vegetables, beans and bean soup, corn chowder,
and most tomato dishes. Use in place of oregano
for a milder taste, or combine with it for balance
on pizza or in sauces. Also blends well with basil,
thyme, and most Mediterranean herbs.

Minced Green Onion

(United States)
Made from the crushed green tops of scallions;
used in place of chives to impart a more delicate
taste than onion flakes.
Use with steaks, chops, roasts, soups, salads,
stuffings, stews, casseroles, barbecue sauces, tomato
sauces, eggs, marmalades, salad dressings, garnishes.

Mustard (Dry)

(Canada, United States)
The ground seed of a plant grown extensively in
Canada and the northern U.S. Pale yellow, with a
flavor ranging from mildly sharp to pungently hot.
Use in white sauces for macaroni, corn, seafood,
potato or egg dishes, salad dressings, butter sauces,
omelets, soufflés, meats, gravies, cheese sauces,
creamed and stewed oysters, dips, most protein
and starchy foods, hot English mustard, Chinese
hot mustard sauce, deviled eggs, and pickles.