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Recipe Name: A To Z Of Spices (Part 1) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

No Ingredients
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 asniseed, 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 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 aeromatic 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 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. 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. All spices
should be stored in small airtight jars in a cool, dark place, as
heat, moisture and sunlight reduce their flavor. From Gemini's MASSIVE
MealMaster collection at

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