ALLSPICE
Sweet spice of Caribbean origin with a flavor suggesting a blend
of cinnamon, cloves, and nutmeg, hence its name. May be purchased as whole,
dried berries or ground. When using whole berries, they may be bruised--gently
crushed with the bottom of a pan or other heavy instrument--to release more of
their flavor.
ANISE
Green-gray
fruit or seed of plan of parsley family; available whole and in extracts;
unmistakable strong licorice flavor. Used extensively in confections, sweet
pastries, and as a flavoring in liqueurs.
BASIL
Sweet, warm
flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast,
stews, ground beef, vegetables, dressing and omelets.
BAY LEAVES
A
pungent flavor, use whole leaf but remove before serving. Good in vegetable
dishes, fish and seafood, stews and pickles.
BEAU MONDE SEASONING
SALT
All-purpose Spice Island seasoning with onion and celery and salt.
Use with poultry dishes, Swiss steak and tomato- based sauces.
CAPERS Capers are the
small buds of a shrub grown in the Mediterranean. They are pickled in vinegar or
dried and salted.
CARAWAY
Has a
spicy smell and aromatic taste. Use in cakes, breads, soups, cheese and
sauerkraut.
CARDAMON
Sweet
spice native to India from ginger family. Used for coffee cake, sweet breads,
fruit salad dressings, cookies, cakes, pickling spice.
CAYENNE
PEPPER
Very hot ground spice derived from dried cayenne chili
pepper.
CHIVES
Mild,
sweet herb with a flavor reminiscent of the onion, to which it is
related.
CILANTRO
Green,
leafy herb resembling flat leaf (Italian) parsley with a sharp, aromatic,
somewhat astringent flavor. Also called fresh coriander and commonly referred to
as Chinese parsley.
CINNAMON
Popular
sweet spice for flavoring baked goods. The aromatic bark of types of laurel
trees, it is sold as sticks or ground.
CHERVIL
Chervil,
fresh or dried, has a delicate flavor, and the fresh leaves look a bit like
parsley. It's good when subtle seasoning is desired.
CLOVES
Rich and
aromatic East African spice used ground in baked goods and whole in pickling
brines and as a seasoning for baked hams. Provides flavor to both sweet and
savory recipes.
CORIANDER
Small
spicy-sweet seeds of the coriander plant, which is also called cilantro or
Chinese parsley. Used whole or ground as a seasoning. Particularly used for
sausages and variety meats.
CUMIN
A Middle
Eastern spice with a strong, dusky, aromatic flavor. Use in chili, marinades,
and basting sauces, and add to huevos rancheros or other egg dishes.
CURRY
POWDER
Generic term for a blend of spices commonly used to flavor East
Indian-style dishes. Most curry powders will include coriander, cumin, chili
powder, and turmeric.
DILL
Fine,
feathery leaves with a sweet aromatic flavor sold fresh or dry.
FENNEL
Crisp,
refreshing, mildly anise-flavored bulb vegetable. Seeds and leaves are both used
as a spice. Has a sweet hot flavor. Wide variety of uses. Popular for seasoning
pork roasts and fish dishes.
FINES HERBES
A
balanced blend of sweet herbs, each of which has an affinity for the other.
Buying these herbs premixed avoids the risk of a possible flavor imbalance. Use
for omelets, egg and cheese dishes, meats, game, meatloaf, sauces and
gravies.
FIVE SPICE CHINESE
POWDER
Mixture used to season roast meat, poultry, and stir fry dishes.
Ingredients include anise, cinnamon, star anise, cloves, and ginger.
GARLIC
Member of
the same group of plants as the onion. Robust flavoring, available as garlic
powder, garlic salt, garlic chips, garlic seasoning powder, and garlic juice, in
a huge variety of dishes.
GINGER
Ginger is a
fresh, pungent root sold fresh, dried or ground. It is used as a confection or
condiment. It may be found crystallized or candied, ground or as a
syrup.
JUNIPER
BERRIES
From juniper, an evergreen shrub. Add to marinades and sauces for
game and lamb.
MACE
Produced from
the same fruit of the nutmeg tree.
MARJORAM
Pungent,
aromatic herb used dried or fresh to season meats, particularly lamb, poultry,
seafood, vegetable and eggs.
MEI YEN
SEASONING
A blend of seasonings designed to enhance the natural flavor of
most foods without introducing flavor overtones of its own. A delicate seasoning
long a favorite in oriental cooking. Intended for seasoning vegetables and
mild-flavored meats; also has an affinity for dishes with acid ingredients, such
as tomatoes and wine.
MINT
The most
common commercial types of mint are spearmint and peppermint. Refreshing, sweet
herbs used fresh or dry to flavor lamb, poultry, vegetables and
fruits.
MUSTARD
Mustard is
available in three forms: whole seeds, powdered (referred to as dried mustard),
and prepared (which is made from powdered or coarsely ground mustard seed mixed
with liquid such as vinegar or wine).
NUTMEG
Popular
baking spice that is the hard pit of the fruit of the nutmeg tree. May be bought
already ground or for fresher flavor, whole.
OREGANO
Aromatic,
pungent and spicy Mediterranean herb. Use fresh or dried for all types of savory
dishes. Especially popular with tomatoes and other vegetables.
PAPRIKA
The ground
dried pod of a variety of capsicum. Paprika is more than a garnish. It is a
seasoning that is a food enhancer for many dishes, including casseroles, baked
potatoes, appetizers, rarebit, chicken, veal and salad dressings.
PARSLEY
A low
growing member of the celery family. Available in two varieties: the curly leaf
type, and the flat leaf, or Italian, type. Best when used fresh but can be used
dry.
PINE NUTS
Small,
ivory-colored seeds extracted from the cones of the species of pine tree, with a
rich, slightly resinous flavor.
POPPYSEED
Used for
fruit salads and salad dressings, sprinkled over yeast breads or rolls before
baking, use in cottage cheese, cream cheese, scrambled eggs, pie crust, cheese
sticks, fruit compotes, and noodles.
PUMPKIN PIE
SPICE
A blend of cinnamon, ginger, allspice, nutmeg, and cloves in proper
proportions. Used for pumpkin pie, gingerbread, cookies, fruits, squash, sweet
potatoes, applesauce, and other apple dishes.
ROSEMARY
A
perennial of the mint family. Use with partridge, duck, poultry, lamb, veal,
seafood and vegetables. A strong, aromatic flavor.
SAFFRON
Orange
yellow in color, this spice is used to flavor or color foods. Use in soup,
chicken, rice and fancy bread.
SAGE
Pungent herb
used either fresh or dried that goes particularly well with fresh or cured pork,
lamb, veal, poultry or vegetables.
SAVORY
The dried
brownish-green leaves of a plant of the mint family; has an aromatic piquant
flavor. Blends well with other herbs. May be used alone or in combination with
other herbs in stuffings for meat, fish or poultry; egg dishes; sauces; soups;
meatloaf and hamburgers; stews; beans; cabbage; peas; and tomato
juice.
SESAME
SEEDS
Versatile annual with sweet, nutty flavor used in appetizers,
breads, meats and vegetables.
SHALLOT
Small
member of the onion family with brown skin, white-to-purple flesh, and a flavor resembling a
cross between sweet onion and garlic.
SOY SAUCE
Asian
seasoning and condiment usually made from soybeans, wheat or other grain, salt
and water. Chinese brands tend to be saltier than Japanese.
TABASCO
Tabasco
is a liquid pepper seasoning. It is hot, so use judiciously; a few drops go a
long way.
TARRAGON
Fragrant,
distinctively sweet herb used fresh or dried as a seasoning for vegetables,
salads, chicken, light meats, seafood and eggs.
THYME
Fragrant,
clean-tasting, small leafed herb, popular fresh or dried as a seasoning for
poultry, light meats, seafood or vegetables.
TURMERIC
Turmeric
is the root of a plant belonging to the ginger family. Turmeric is somewhat
medicinal in aroma and should be used with restraint. Used primarily in
pickling.
WORCESTERSHIRE
SAUCE
Traditional English seasoning or condiment; an intensely flavorful,
savory and aromatic blend of many ingredients, including molasses, soy sauce,
garlic, onion and anchovies. Popular as a marinade ingredient or table sauce for
foods, especially red meats.
ZEST
The thin
brightly colored outermost layer of a citrus fruit's peel
