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A To Z Of Spices (Part 2)

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

No Ingredients

Instructions:

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.