MaryL wrote:

> Can anyone give me some direction here? Other than the obvious ones like
> chili powder, which spices would be considered "hot"? And which ones would
> be "safe"? I realize that you can't list every spice for me, but how about
> a few of the more commonly used ones?

I'll try to help but please remember that every individual's taste buds
are different. Cinnemon can have a slight burning effect. Ginder can be
sharp. Cumin is on the warm side. Bay leaf, sweet basil, thyme,
rosemary, a little paprika will not hurt and will add lots of flavor. I
like to make a dry rub for chicken with granulated garlic or garlic
powder NEVER garlic salt, onion powder (not salt) some ground sage and
some paprika. This is great to rub inside and outside of the bird.

Most leafy herbs won't be sharp with the exception of cilantro, which
some people find sharp.

A very nice seasoning mix is Old Bay. Works on fish and sea food and
will give an interesting kick to a broiled chicken breast.

Hope this helped. If you need some specific recipes, don't hesitate to ask.

Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life