# Spices A to Z

Category: Grub Garage

## Post 1 by TexasRed (I'll have the last word, thank you!) on Tuesday, 08-Mar-2005 21:42:22

> >
> > The A to Z of Spices
> >
> > 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 aniseed, 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 liquorices
> > 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 aromatic 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 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. Dried 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
> > pungency to foods, but should be used with care as the flavor can
> > 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.
> >
> > All spices should be stored in small airtight jars in a cool, dark
> > place, as heat, moisture and sunlight reduce their flavor.

## Post 2 by Goblin (I have proven to myself and the world that I need mental help) on Wednesday, 09-Mar-2005 9:13:23

hmmm hmmm I adore spicy food...Smile
may I be so bold as to add 1 Cardamon that flavour is addictive..

## Post 3 by Nem (I just keep on posting!) on Thursday, 10-Mar-2005 13:32:15

Hey thanks for the list, i had heard of most of these but I didn't know how to use them. May I ask what your refferance was?

## Post 4 by TexasRed (I'll have the last word, thank you!) on Sunday, 13-Mar-2005 21:05:42

I got this off of another email list for blind cooks