Description:

Ever wondered what spice to use in a recipe? What it is really like? Here is a reference for you.

Source:

Susan Doocy

Serves/Makes:as needed

Ingredients

• ALLSPICE:
• Berry of a Caribbean tree with the combined flavor of cinnamon, cloves, and nutmeg.
• Uses are for cakes, cookies, pies, puddings, breads, meats, eggs, fish, gravies, pickles.
• ANISE:
• Licorice-flavored member of the carrot family grown in Spain, Mexico, and India.
• Uses are for breads, pastries, cookies, candies, meat, poultry, fruits.
• CARDAMOM:
• Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America.
• Uses are for breads, cakes, cookies, pastries, fruits, meats, poultry, fish.
• CINNAMON:
• The inner bark of Cinnamon zeylancium which is grown in Ceyon. Cassia cinnamon also grows in the Middle East and is more commonly used.
• Uses are for cookies, cakes, pies, puddings, pickles, breads, sauces, vegetables.
• CLOVES:
• Pungent flavor buds of the clove tree. Grown in the Netherlands, East Indies, Zanzibar, and Madagascar.
• Uses are for cakes, pies, puddings, sauces, pork, lamb, pickles, fruits, breads, cookies.
• GINGER:
• Plant grown in semi-tropical countries.
• Uses are for cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables.
• MACE:
• Fibrous husk of nutmeg
• Uses are for sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables.
• MUSTARD:
• Bitter and biting plant.
• Uses are for sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef.
• NUTMEG:
• Mellow, sweet, nutty seed of the Myristica tree grown in the Netherlands East Indies and British West Indies.
• Uses are for cookies, cakes, breads, pies, meats, fruits, vegetables, eggs, sauces.
• PAPRIKA:
• Sweet Red Pepper
• Uses are for shellfish, fish, salad dressings, poultry, vegetables, soups.
• PARSLEY:
• Biennial herb
• Uses are for meats, vegetables, salads.
• POPPY SEED:
• Tiny, nutty-flavored seed of the poppy.
• Uses are for breads, pastries, cookies, cakes, salads.
• SAFFRON:
• The stamen of the Crocus sativus.
• Uses: breads, cakes, rice, meats, poultry, fish.
• SESAME:
• An aromatic seed with a nutty flavor.
• Uses: breads, pastries, salads, cookies.
• TURMERIC:
• Deep, yellow-orange root of an Asian plant related to ginger.
• Uses are for pickles, chutneys, curries, dressings, dips.

Preparation

• Spices can quite literally "spice"-up any recipe you have! Add spark and zesty flavor to everything from fresh fruits and vegetables to whipped cream and desserts.
• Try them to make simple recipes into something exciting! Use a small amount to start with and add until you like the taste. Sometimes, spices will not BE the flavor but "carry" the flavor of the other ingredients in a recipe. Try some new spices today!

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