BASIL,
SWEET:
A
bright green, leafy plant, Ocimum basilicum, which is in the mint
family.
BAY
LEAVES:
From
the sweet bay or laurel tree, known botanically as Laurus nobilis. The
elliptical leaves of both trees are green, glossy, and grow up to 3
inches long.
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 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.
CELERY
SEED:
The
dried fruit of Apium graviolens, a biennial in the parsley family.
This is the same genus and species used for growing table celery,
although there are particular varieties that are used for the
vegetable.
CHERVIL:
A
lightgreen, lacey, fernlike leaf of Annthriscus cerefolium, a
lowgrowing member of the parsley family.
CHIVES:
Bright
green, long, hollow, thin leaves of Allium schoenoprasum, an onionlike
member of the lily family.
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.
CILANTRO:
The
leaf of the young coriander plant, Coriandrum sativum, an herb in the
parsley family, similar to anise.
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.
CREAM
OF TARTAR:
A
natural, pure ingredient left behind after grape juice has fermented
to wine.
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:
A
blend of many spices and is used widely in savory dishes throughout
India and Southeast Asia.
DILL:
Tall,
feathery annual, Anethum graveolens, in the parsley family. Both Dill
Seed and Weed (dried leaves) come from the same plant.
FENNEL:
The
oval, green or yellowishbrown dried fruit of Foeniculum vulgare, a
member of the parsley family.
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:
the
dried root of Allium sativum, a member of the lily family. Garlic
grows in a bulb that consists of a number of cloves.
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.
HORSERADISH:
A
hot, pungent condiment made from a plant in the mustard family.
JUNIPER
BERRIES:
Come
from the juniper shrub, an evergreen in the genus juniperus, which
grows in the Northern Hemisphere. Crushed Juniper Berries used
in marinades for game, beef or pork.
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:
The
gray-green leaf of Majorana hortensis, a low growing member of the
mint family. It is often mistaken for oregano, although they are not
the same plant.
MINT:
The
dried leaf of a perennial herb. There are two important species,
Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).
MUSTARD
SEED:
Comes
from two large shrubs, Brassica juncea (brown mustard) and Brassica
hirta (white mustard), native to Asia. Both plants produce bright
yellow flowers that contain small round seeds; brown mustard is more
pungent than white.
ONION:
A
bulb of Allium cepa, a low growing plant.
OREGANO:
The
dried leaf of Origanum vulgare L., a perennial herb in the mint
family. Mexican Oregano is the dried leaf of one of several plants of
the Lippia genus.
PAPRIKA:
Comes from a variety of pepper (capsicum) and although similar in
color to cayenne, this bright red powder has a mild flavor.
PARSLEY:
The
dried leaf of Petroselinum crispum, a biennial in the parsley family.
PEPPER:
White pepper comes from ripened berries with the outer husks removed.
black pepper comes from un-ripened 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.
RED
PEPPER:
Made
from the ground fruit of a plant in the Capsicum family. The fruits,
commonly known as "chilies" or "chili peppers,"
are fiery red or orange pods which rarely grow to more than 4 inches
in length. Cayenne Pepper is another name for the same type of
product. Some use the term Cayenne Pepper to refer to a hotter version
of Red Pepper.
ROSEMARY:
Is
an herb in the mint family. It is a small evergreen shrub, Rosmarinus
officinalis, whose 1inch leaves resemble curved pine needles.
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.
SAGE:
An
herb from an evergreen shrub, Salvia officinalis, in the mint family.
Its long, grayishgreen leaves take on a velvety, cottonlike texture
when rubbed (meaning ground lightly and passed through a coarse
sieve).
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.
SUMMER
SAVORY:
An
annual herb, Satureja hotenis, belonging to the mint family. Its
dark-green, narrow leaves are dried and crushed.
TARRAGON:
A
small, shrubby herb, Artemisia dracunculus, in the sunflower family.
Two species are cultivated, Russian and French. Leaves of the French
variety are glossier and more pungent. Most commercial Tarragon comes
from dried leaves of the French Tarragon plant.
THYME:
The
leaf of a low-growing shrub in the mint family called Thymus vulgaris.
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.
VANILLA:
Vanilla
Beans are the long, greenish-yellow seed pods of the tropical orchid
plant, Vanilla planifolia. Before the plant flowers, the pods are
picked, unripe, and cured until they're dark brown. The process takes
up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans
are steeped in alcohol. According to law, Pure Vanilla Extract must be
35 percent alcohol by volume.
All spices should be stored in small airtight jars in a cool, dark
place, as heat, moisture and sunlight reduce their flavor.
