Classic Seasoning Blends
Classic Seasoning Blends
Apple Pie Spice:
This commercial blend of ground sweet baking spices includes cloves, nutmeg or mace, allspice, and ginger, and is used in all kinds of fruit pastries and pies.
Barbecue Spice:
To add zest to grilled recipes, make your own homemade blend of ground spices.
A suggested combination: chili pepper, cumin, garlic, clove and paprika.
Bouquet Garnis:
These homemade or purchased bundles of herbs and spices are used to flavor soups and stews.
They are usually tied up in a tiny cheesecloth bag so flavors but not particles will be absorbed into the food. Remove when cooking is complete.
An essential ingredient in French cooking, bouquet garnis traditionally contain parsley, thyme and bay.
to make your own, tie a few fresh sprigs of parsley and thyme, along with a bay leaf in a square medical gauze pad and tie with white thread. Experiment with your own combinations.
Chili Powder:
This pungent, commercial blend is made from dried chilies and a varitety of herbs and spices.
Chinese Five Spice Powder:
The five spices in this tasty blend are Szechuan peppercorns, cinnamon, cloves, fennel and star anise.
Found in Chinese markets or specialty stores, it is used as a condiment or to season pork and fish.
Cinnamon Sugar:
Keep a homemade mixture of sugar and cinnamon on hand to add to cereals, toast, desserts and other sweet treats. Available commercially.
Curry Powder:
The basic seasoning in Indian cooking, curry powder is a combination of ground spices and may include coriander seed, cumin, nutmeg, mace, cardamom seed, turmeric, mustard seed, chilies, fenugreek, ginger, peppercorns, garlic, allspice, cinnamon, cayenne pepper and fennel seed.
Available commercially, you can also make your own homemade version.
Fines Herbes:
One of the classic French seasonings, this mixture combines chervil, parsley, thyme and tarragon.
Add to recipes at the final stages of cooking.
You can purchase fines herbes or use a homemade mixture.
Pickling Spice:
This commercial blend is used for pickling and preserving meats or for seasoning vegetables, stews, soups, sauces and relishes.
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