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

No Ingredients
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. 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. Dreid 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. 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. PAPRIKA: Comes from a variety of pepper
(capsicum) and although similar in color to cayenne, this bright red
powder has a mild flavor. PEPPER: White pepper comes from ripened
berries with the outer husks removed. Black pepper comes from
unripened 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. SAFFRON: This pice 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.
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. 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. 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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