What if I have never cooked a meal in my life?

If you are used to   the fast food and restaurant lifestyle, cooking for yourself can seem a   little overwhelming.  Especially, when   you are now on a restricted diet.  With   the HCG diet, you are limited to a small variety of low fat proteins and only   a small handful of vegetables and fruits that you can eat.  When it comes to spices and seasonings you   can indulge as long as they do not contain any sugar, starch, or additional   salt. If your daily   routine usually consists of going through the drive-thru or throwing a Lean   Cuisine in the microwave, completing a home cooked meal from start to finish doesn’t   have to be all that difficult if you know what flavors complement each other.  Below is a chart with some pretty common seasonings   and spices you might find at your local grocer.  Included is information on the   characteristics as well as examples of what foods that you would use them   with.
Name	Type	Characteristics	Example Use
Allspice	Spice: whole ground	Small brown berry, flavor   resembles a combination cinnamon, clove, and nutmeg. Native to West India.	Sausages, braised meats, poached   fish, cooked fruits, puddings, pies, and relishes.
Anise	Spice: whole or ground Herb: leaf,   fresh or dried.	Licorice flavor. Native to Spain,   China, and Syria.	Cookies, pastries, and bread.
Basil	Herb: leaf, fresh or dried.	Aromatic green leaf. Member of   mint family.	Tomato dishes, pesto, egg dished,   salads, marinades, fish, and compound butters.
Bay Leaf	Herb: whole leaf.	Stiff dark green, oblong leaf with   a pungent aroma reminiscent of sassafras. Comes from the Laurel tree.	Stocks, sauces, soup, stews, and   braised meats.
Bouquet Garni	Flavoring mix.	A personal selection of herbs,   vegetables and occasionally spices, often tied with a string.	Stocks, soups, and sauces.
Caraway	Spice: whole seed.	Dark brown curved seed. Grown in   Northern Europe.	Rye bread, cabbage, sauerkraut,   and Eastern European Cuisine.
Cardamom	Spice: whole pod or ground seed.	Tiny brown seeds, white or green   pods. Sweet, aromatic, and expensive. Native of India and Guatemala.	Pickling, Danish pastries, and   curries.
Cayenne	Spice: ground, seed.	Very powerful, ground hot red   pepper. Native of French Guiana.	Soups, sauces, fish, and eggs.
Celery Seed	Spice: whole seed or ground.	Tiny brown seed with strong celery   flavor. Too much can create a “hot” spice effect.	Salads, dressings, pickling,   tomato dishes, and marinades.
Chervil	Herb: leaf, fresh or dried.	Small, delicate, green leaf. Mild   flavor of parsley and tarragon.	Soups, salads, sauces, egg,   dishes, chicken, fish, and dressing.
Chili Powder	Spice: ground, blend.	Blend of ground cumin, chili   pepper, oregano, allspice. Can be mild or hot.	Chili, stews, sauces, and ground   meats.
Chives	Herb: fresh, dried, frozen.	Fine, hollow, green top of a very   small onion.	Salads, egg and cheese dishes,   fish soups, and sauces.
Cilantro	Herb: leaf, dried or fresh.	Light green aromatic leaf. Shaped   like flat parsley but much more pungent flavor. Leaf from coriander seed.	Salads, salsa, sauces, soup, eggs,   and dressings.
Cinnamon	Spice: stick or ground	Reddish brown aromatic bark from   cinnamon or cassia tree. Native of East India.	Preserves, stewed fruits, breads,   pastries, desserts, ham, and hot beverages.
Clove	Spice: whole or ground	Dried flower bud of tropical clove   tree. Pungent, sweet in flavor. Native of Indonesia.	Whole: Marinades, stocks, sauces,   braised meats, hams, and pickling. Ground: pastries, fruits and cakes.
Coriander	Spice: whole or ground	Round light-brown seed of cilantro   leaf with a slightly aromatic flavor. Native to Argentina and Morocco.	Pickling, sausages, stocks, pork,   curry, gingerbread, salsa, and dressings.
Cumin	Spice: whole or ground seed.	Small seed resembling caraway, but   lighter in color. Grown in Mexico and Syria.	Chili and curry powder blends,   sausages, salsa, egg & cheese, curry dishes, vegetables, soups, sauces,   fish, meat, and rice.
Curry	Spice: ground, powder or paste.	Mixture of up to 20 spices   including turmeric, cumin, coriander, ginger, clove, and cinnamon. Peppery,   yellow in color. Can vary from mild to very hot.	Curry dishes, vegetables, soups,   sauces, fish, meat, and rice.
Dill	Herb: Leaves, fresh or dried.	Herbs and seed with “dill   pickle” flavor. Seed more pungent than herb.	Seed: pickling, soups, sauerkraut,   marinade. Herb: salads, soups, fish & shellfish, vegetables, sauces, and   vinegar.
	Spice: whole seed.
Fennel	Spice: whole seed.	Greenish brown seed, similar in   flavor to anise. Grown in South America, Asia, and Africa.	Sausages, tomato sauces,   marinades, fish, and pickling.
Garlic	Fresh, whole bulb.	Strong aromatic member of onion   family.	Widely used.
	Dried bulb: Granulated, powdered,   or mixed with salt.
Ginger	Spice: fresh whole, dried powder,   candied crystallized, or pickled.	Light brown knobby root from   tropical plant.	Baked goods, desserts, fruits,   curry dishes, pickling, and chutney. Chinese, Caribbean, and Japanese   cuisine.
Juniper Berry	Spice: whole	Slightly soft, purple berry.   “Piney” flavor. Principle flavor of gin.	Marinades, game dishes, and   sauerkraut.
Mace	Spice: whole “blade” or   ground.	Made from orange red outer   covering of nutmeg. Aromatic, similar to nutmeg in flavor but milder.	Baked goods, desserts, fruit,   sausages, fish, vegetables, and preserves.
Marjoram	Herb: dried leaf.	Gray green herb from mint family.   Similar to oregano but milder.	Beef, veal, lamb, sausage, pates,   poultry, stews, soups, vegetables, salads, and sauces.
Mint	Herb: leaf, fresh or dried.	Aromatic herb with cool flavor.   Spearmint and peppermint are most common.	Lamb, fruits, tea, fruit   beverages, peas, carrots, potatoes, jellies, soups, and sauces.
Mirepoix	Flavoring mix	Mixture of aromatic vegetables   including onion, celery, carrot, leek, and garlic.	Stocks, sauces, soups, and roasts.
Mustard Seed	Spice: whole and ground seed.	Very pungent white, yellow or   brown seed.	Prepared mustard, pickling,   sauces, and salsa.
Nasturtium	Leaf and seed.	Plant with yellow, orange, and red   flowers and sharp casting leaves and seeds with pungent odor.	Salads, pickling, and mustard.
Nutmeg	Spice: whole or ground.	Sweet, aromatic kernels of nutmeg   fruit. Grown in Netherlands, East and West Indies.	Baked goods, pies, cream sauces,   soups, chicken, veal, vegetables, desserts, and breads.
Oregano	Herb: leaf or ground, fresh or   dried.	Pungent herb, similar to marjoram,   but stronger. Native to Italy and Mexico. Also grown domestically.	Italian & Mexican dishes,   tomato sauces, soups, sauces, stews, meats, salads, and marinades.
Paprika	Spice: ground	Ground from dried sweet, red   pepper.	Fish, seafood, meats, salads,   sauces, dressings, and garnish.
Parsley	Herb: fresh leaf in bunches, dried   chopped leaf.	Green leaf, curly or flat, with   delicate sweet flavor. Excellent source of vitamin C.	Garnish, fried, stews, sauces,   salads, vegetables, and potatoes.
Pepper:	Spice: whole, cracked, medium or   fine ground.	Small hard berry.	Widely used
black, white, or green		Black: pungent, aromatic. White:   What is left when black outer casing is removed, milder, adds sharp tang to   all foods. Green: Packed in mild brine.
Poppy Seeds	Spice: whole.	Tiny blue black seeds with crunchy   nut like flavor. It is a product of the opium poppy, but does not contain   opium.	Breads, rolls, pastry, fillings,   cookies, cakes, salsa, and dressings.
Rosemary	Herb: whole leaf, fresh or dried.	Very aromatic light green leaf   resembling pine needles. Healthy and strong, even in cold weather.	Lamb, fish, beef, sauces, soups,   stews, salads, and marinades.
Saffron	Whole “threads.”	Only the stigmas from the saffron   crocus are used. Very expensive. Gives bright yellow color to foods with a   mild distinctive flavor.	Baked goods, rice, potatoes,   soups, sauces, curry, and meats.
Sage	Herb: whole, rubbed, or ground   leaf, fresh or dried.	Pungent gray green herb with fuzzy   oblong leaves.	Stuffing, meat, poultry, soups,   stews, salads, and fish.
Savory	Herb: fresh or dried leaf.	Fragrant herb of mint family.   Summer crop preferred to Winter crop.	Salads, eggs, vegetables,   stuffing, soups, meats, fish, and sauces.
Sesame	Herb: whole (hulled or unhealed)   seeds.	Small yellowish seed with high oil   content and nutty taste. Imported from Asia, East and Central America.	Bread & roll garnish, salads,   and oriental candy.
Tarragon	Herb: fresh, dried, pickled leaf.	Delicate green herb with small   oblong leaves. Flavor is similar to mint and licorice.	Béarnaise sauce, vinegar, chicken,   fish, salads, dressings, and eggs.
Thyme	Herb: fresh or dried leaf, crushed   or ground.	Tiny brownish green leaf, very   aromatic.	Soups, chowders, stocks, sauces,   meats, poultry, and salad dressing.
Turmeric	Spice: ground	Intense yellow root of ginger   family. Mild but peppery flavor.	Curry powder, pickles, relish,   salads, eggs, rice, and chow-chow.