Spices

Allspice - Allspice has a flavor reminiscent of cloves, cinnamon and a hint of nutmeg. Its not a mixture of spices, but is a single berry from the Jamaican bayberry tree.  As a dried berry, it is used in poached fish stock, vegetable and fruit pickles. Ground, it is found in bakery, , gravies and barbecue sauces.

Star anise - known as Chinese anise, this plant features the same three essential oils as delicate anise seed. Chinese use star anise in many pork and chicken dishes and to many fish dishes. The broken pieces are much less costly and just as effective.

Capers - Capers are the unopened green flower buds of the Capparidaceae bush that is grown mainly in Mediterranean countries and in California. Capers generally come in brine and should be rinsed before using to flush away the salt. The taste is slightly astringent and pungent, and they can lend piquancy many dishes.

Caraway seeds  - They give the traditional taste to sauerkraut, coleslaw, goulash, stews, cheese, rye bread, seed cake and pork roast. They have  a peppery rye flavor.

Cardamom - Cardamom's unique flavor and aroma that defies  sensory comparisons. Strong but delicate; sweet and powerful with a hint of eucalyptus.  Uses include  flavoring coffee Middle East, as a dessert baking spice in Scandinavian communities; A savory spice for curries in India.  It is also used to poach fish, meat loaf, fish stews and sweet potatoes.

 Cayenne "Red Pepper" - Cayenne what you reach for when a recipe calls for red pepper. It adds a nice zip to the dish while subtly enhances other flavors.  in a dish is sometimes labeled "red pepper". Keep in mind it is ground chilies and is extremely hot

Chile Powder - Chile powder  is a blend of powdered chili  peppers and... other ingredients;  Such as  cumin, garlic, and oregano. There doesn't seem to be a standard as each brand is different.

Crushed Red  Pepper - "pizza pepper" Found on the tables of Pizzerias.

Crushed Red Pepper Flakes, medium hot, but not overwhelming, add a nice Chile flavor to any dish.

Cinnamon Bark and Ground - Cinnamon, pale brown and rolled up like paper into sticks. If you need powder, buy it ground as the quills are difficult to grind. Used in pastries and sweets, sometimes even in lamb and other dishes, along with some refreshments.

Cloves - Whole dried cloves are hard with sharp prongs that can be pushed into foods such as ham for flavoring. Cloves are pungent, with a sweet, astringent aroma. Other uses are  in desserts, meat dishes, preserves, and liquors.

Coriander Seeds - Coriander is a pleasantly sweet spice with a lemony top note. It is commonly used in chili and curry dishes that comes from the coriander plant when it goes to seed. The leaf of the plant are as cilantro. Coriander seeds come from the cilantro plant. They have a sweet, spicy flavor and strong aroma. Primarily used in Indian cuisine and pickling spice mixtures.

Cumin - Cumin has a strong earthy flavor and usually dominates any dish in which it is included. It is used in Middle Eastern, Indian, Mexican cuisines, sausages, and a few cheeses.

Fennel - Fennel seeds taste and aroma are similar to anise, though not as sweet. Whole seeds are used in Italian stews and sausages. Ground seeds can be used in breads, cakes, and cookies.

Juniper - Juniper has a sweet flavor similar to pine. Its berries flavor gin and other alcoholic beverages, and are crushed into game dishes, like venison and wild boar.

Mustard seeds - Mustard seeds have a bitter, hot flavor with no aroma and can be purchased black, brown, or yellow. Yellow seeds have the mildest flavor and black seeds have the strongest flavor. Mustard seeds are a standard component of pickling spices and of curse in prepared mustard.

Nutmeg - Nutmeg has a flavor that is quite strong. Use small amounts, as it blends in with great subtlety. Often used  in many vegetable recipes such as spinach, and sweet potato pie. French white sauces often call for a pinch. It is also used in many pastries, meat and savory dishes. Grate fresh on the dish as it looses flavor rapidly.

 

 

 

Mace - Mace is the outer shell of the nutmeg fruit and has a lighter, sweeter flavor. It is similar to nutmeg, but more refined. Mace is used primarily in baking. Substitute nutmeg and mace for each other in most recipes.

Black Peppercorns -  Black Tellicherry Peppercorns are vine longer so they develop a deep, rich flavor. Considered the finest in the world. They have both  a pungent flavor and aroma.

White Peppercorns - White pepper has less aroma than black pepper but is useful in white sauces where the appearance of black speckles is undesirable.

 Szechuan Pepper - Chinese pepper is quite aromatic but not very hot. The sensation is more  numbing then heat. It is the final topping for MaPo Tufo.

 Paprika - paprika, is bright red powder. Though it's flavor ranges from sweet to pungent and it has a strong aroma. Rose paprika of Hungary is generally considered the finest variety and has a full, sweet pepper flavor without the heat.

Poppy seeds -The Dutch poppy seed has a very fresh, nutty flavor. Refrigerate to maintain freshness The seeds are hard with a sweet, nutty flavor. Primarily used in pastries around the Holidays.

Saffron - Saffron is the most expensive spice. Saffron threads are the stigmas of a small purple crocus - each flower produces only three threads, which must be picked and sorted by hand. It takes over 75,000 flowers to produce a pound of saffron. A tiny pinch is enough flavor a large quantity of foods. Saffron's rich and delicate flavor is inimitable should have a honey like taste and be a brilliant orange color. It is commonly used with fish and shellfish and rice dishes such as paella and risotto. Saffron offered at very low prices, chances are it's not really saffron at all. The  "coupe" grade has powerful coloring properties and comes from Spain.

Sesame Seeds - Use a combination of black and white sesame seeds, along with  spices for encrusting fish and meats. The flavor is mellow and nutty, and the black adds color and contrast to the appearance,

Toast white sesame seeds in small nonstick skillet on medium-high heat 2 minutes or until white sesame seeds are golden brown, shaking pan frequently. Immediately pour out of skillet to avoid over-toasting.

Turmeric - Turmeric a main ingredient in curry powder, is a member of theginger family. It has  a light, musky flavor along with a brilliant golden-orange color for which it is famous throughout the world. It can replace the golden color with which saffron graces foods, but not saffron's distinctive flavor.