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A To Z of Spices
Source of Recipe
Marla
List of Ingredients
A To Z of Spices
Recipe
All spices should be stored in small airtight jars in a cool, dark
place, as heat, moisture and sunlight reduce their flavor.
ALLSPICE: These small dark, reddish-brown berries are so called
because their aroma and flavor resemble a combination of cinnamon,
cloves and nutmeg.
Use berries whole in marinades; for boiling and pot roasting meats
and 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.
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.
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'.
CLOVES: 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.
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.
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.
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.
PAPRIKA: Comes from a variety of pepper (capsicum) and although
similar in color to cayenne, this bright red powder has a mild
flavor.
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.
SAFFRON: This spice 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.
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.
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.
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