A To Z Of Spices

ALLSPICE: These small dark, reddish-brown berries are so called becausetheir aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meatsand poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts. ANISE: Commonly called asniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies. BASIL: Basil is an herb which belongs to the mint family. The leaves are used either fresh or dried. Uses: Meats, fish and seafood, eggs, spaghetti sauces, and salads BAY LEAVES: Bay leaves, also known as sweet laurel, come from an evergreen tree which is native to the Mediterranean. The leaves are usually dried and are used whole, crumbled, or ground. Uses: Seasoning for meats, fish, potatoes, sauces, stews, and pickles. CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses. CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CELERY SEED: Celery seed is often combined with salt to make celery salt, but it can also be purchased as whole or ground seeds. The seeds have a slightly bitter, celery flavor. Uses: Bean salad, beef, pickles and relishes, barbecue sauces, soups, and salads. CHERVIL: Chervil, a member of the carrot family, is a mild herb native to southeastern Europe. Similar to parsley in appearance, it has a flavor resembling anise or tarragon. Uses: Fish, eggs, vegetables, soups and stews, salads, and meat sauces. Widely used in French cuisine. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia(from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent 'bite'. CHIVES: Chive, a small but popular herb, is the smallest member of the onion family. It has long hollow green leaves, which grow in clumps. This plant has a very mild onion flavor. They are best used fresh, but can also be freeze dried. Do not put chives in a uncooked dish that you plan on keeping for several hours or longer, because they develop an unpleasantly strong taste. Uses: In dishes where a mild onion flavor is desired; eggs, white cheeses, fish, green sauces, and for garnishes in soups, salads, and cooked vegetables. CLOVES: Cloves are the dried, unopened buds of a tropical evergreen tree. They have a strong, warm, sweet flavor. Cloves can be used either whole or ground; when used whole, the cloves are usually removed before serving. These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies Uses: Ham, barbecue sauces, pickles, relishes, breads, cakes, cookies, and candies. CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables. CURRY POWDER: Curry powder is not a single spice, but rather a combination of several spices. Most curries use coriander as the base and then blend other spices such as ginger, turmeric, fenugreek seed, cumin, red and black pepper, cloves, and many other spices. Uses: Indian (Asian) recipes, rice, lamb, poultry, eggs, and vegetables. DILL: Dill, also known as dillweed, is a small flavorful herb best known for flavoring pickles. It is native to Asia, but is now used worldwide. Both the leaves and seeds are used to flavor foods. Uses: Used mainly in pickle recipes, but can also be used in breads, soups, meats, and salads. FENNEL SEED: Fennel is a member of the parsley family and is grown for its sweet seeds which have a flavor similar to licorice or anise. Uses: Breads, cakes, cookies, pizza and spaghetti sauces, and pickles. FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes. GARLIC: Garlic is an herb related to the onion and is cultivated for its bulb, which is composed of several small cloves. Garlic can be used fresh or dried. It is a key ingredient to many cuisines including Italian, Chinese, and Middle Eastern. Garlic is not only used in cooking, but it also has many medicinal uses. Uses: Meats, chicken, seafood, stews, sauces, marinade, salad dressings, Italian and Chinese dishes. GINGER: Available in many forms. Invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root looks like a knobby stem. It should be peeled and finely chopped or sliced before use. Dreid ginger root is very hard and light beige in color. To release flavor, 'bruise' with a spoon or soak in hot water before using. This dried type is more often used in pickling, jam making and preserving. Also available in ground form, preserved stem ginger and crystallized ginger. MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts. MARJORAM: Marjoram, or sweet marjoram, is a member of the mint family. This herb is cultivated for its leaves, which have a sweet, minty flavor. The leaves are used either whole or ground. Uses: Seasoning for beans and other vegetables, lamb, soups, stews, fish, poultry stuffing, sausages, beverages, and jellies. MSG (monosodium glutamate): With a name like monosodium glutamate, this has got to be some kind of artificial flavoring cooked up in some laboratory, right? Wrong; MSG is a natural vegetable protein derivative which is added to food to enhance the flavor. It appears as a fine white crystalline powder and is actually a sodium salt of glutamate. It is produced through the fermentation of foods such as molasses. Uses: Mainly used as a seasoning for meats, and seafood. Also used frequently in Chinese and other Asian dishes. MINT: Mint leaves have a distinctive flavor that can only be found in mint plants. The leaves can be used fresh or dried, whole or chopped. Uses: Fruits, desserts, jellies, candies, beverages, and as a garnish. MUSTARD: Mustard refers to the mustard seed, which can be purchased either in whole form or as a finely ground yellow powder. Mustard has a strong, hot flavor that comes out when the powder is moistened, but the flavor weakens with time, so for best results, the mustard should not be moistened until it is ready for use. Uses: Ground mustard can be used in salad dressings, sauces, cheese and egg dishes. Seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. NUTMEG: Nutmeg refers to the seed of the nutmeg tree, which is native to the Spice Islands of Indonesia. Either ground or whole seed, nutmeg has a sweet, aromatic flavor. Mace, another spice, is made from the outer coating of the nutmeg seed. Although unlikely, when consumed in excess, both nutmeg and mace are considered toxic because they contain myristicin, a hallucinogen. Uses: Breads, cookies, cakes, custard, pies, desserts, vegetables. OREGANO: The oregano leaf is an essential ingredient for many types of Italian cuisine. It has a flavor and aroma similar to marjoram, only stronger. Uses: Tomato dishes, pizza, spaghetti sauce, Greek, Italian, and Mexican dishes. PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in color to cayenne, this bright red powder has a mild flavor. PARSLEY: Parsley is a member of the carrot family, and its sprigs are used mainly as a garnish for foods. Although often left untouched on most dinner plates, it is said to be an excellent breath freshener, with the power to destroy garlic and onion scent. It is also very popular in French cooking. Parsley can be purchased either fresh or dried. Uses: Goes very well with almost any meat, soup, or salad as a seasoning or garnish. PEPPER: White pepper comes from ripened berries with the outer husks removed. Black pepper comes from unripened berries dried until dark greenish-black in color. Black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. Both are available ground. Green peppercorns are also unripe berries with a mild, light flavor. They are canned in brine or pickled, or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings. Drain those packed in liquid and use either whole or mash them lightly before using. Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe. POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet and savory dishes. Sprinkle over desserts and breads. ROSEMARY: Rosemary is an herb native to the Mediterranean with small needle-like leaves. The leaves, which impart a sweet, bold aroma and flavor, are used dried or fresh, whole or ground. Uses: Lamb, beef, veal, poultry, soups and stews, potatoes, breads (rosemary focaccia). SAFFRON: This pice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars(either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes SAGE: Sage is an herb, native to the Mediterranean, grown for its leaves. The flavor has been described as camphoraceous and minty or lemony. Sage is purchased either as rubbed or ground. Uses: Veal, pork, sausage, poultry stuffings, meat loaf, stews, and salads. SAVORY: Savory is a member of the mint family. Its leaves are used fresh or dried and sold in leaf form or ground. It has a flavor similar to thyme. Uses: Beef, poultry, egg dishes, lamb, lentils, squash, beans. SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a crisp texture and sweet, nutty flavor which combines well in curries and with chicken,pork and fish dishes. Use also to sprinkle over breads,cookies and pastries before baking. STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic smell, rather similar to fennel. Use very sparingly in stir-fry dishes. Also good with fish and poultry. TARRAGON: Tarragon, an herb native to Asia, has a strong spicy flavor and aroma, similar to anise. The leaves are purchased either fresh or dried, whole or ground, but much of the flavor is lost in the drying process. When using dried leaves, be sure to remove the leaves after cooking, because drying makes the leaves tough, and they will not soften again. Uses: Veal, lamb, beef, poultry, fish, crab, shrimp, eggs, salads and dressings, mushrooms, and asparagus. THYME: Thyme, native to southern Europe, has a strong, yet pleasant flavor, which resembles a blend of cloves and sage. This herb is used both fresh and dried, whole or ground. Uses: Poultry, poultry stuffing, pork, beef, tomatoes, tomato-based soups and sauces, and clams. TURMERIC: Closely related to ginger, it is an aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor.