| herbs and spices |
| Victoria BC |
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Using Spices
your 'information highway' to which Spices go well with what kind of dishes.
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| Using Spices in beautiful Victoria BC |
Spices, their flavours and combinations
Adobo - Mexican spice mixture used with chicken, beef, pork chops, ribs, cutlets and burritos, or to spice up a bland salsa.
Ajowon - the seed looks like celery seed; it is related to caraway and cumin. The flavour is reminiscent of Thyme. Used in Asian cooking, breads and savory pastries and biscuits. Is also used in many bean dishes. Ajowan seed is also called Ajwain, Carom and Lovage in various recipes.
Allspice - Allspice is the single berry with a flavour reminiscent of Cloves, Cinnamon and a hint of Nutmeg. Whole, it is used in stocks for poaching fish, vegetable, fruit pickles, for baking. Ground, it is found in spice cakes, puddings, cookies, gravies. Can be an interesting spice in barbecuing.
Alum - used in old-time recipes for pickling, pickled tomatoes, Crystal cukes and Icicle pickles.
Annato Seed - also known as Achiote. It is used primarily in Mexican and Caribbean cooking, imparts a rich yellow/orange color. It is a good substitution for the color of saffron but does not duplicate Saffron’s flavour. The seeds can also be ground with Garlic and any variety of Chili Peppers for Adobo paste.
Asafoetida Powder - derived from a species of giant fennel. It is used in Indian cooking, primarily in vegetable dishes. When cooked on its own, the smell maybe overpowering and somewhat unpleasant, in cooking it mellows out quite a bit and produces a result similar to Onion and Garlic.
Baharat - used as salt free blend. Baharat is used in the Persian Gulf area to add spice and a little heat to ground meat dishes, vegetables, vegetable stuffing.
Cardamom - try it on spareribs, pork chops, roasts. Can be used in coffee, in cakes, breads, cookies, fruitcake, hot fruit, mulled wines and punches. The flavour and aroma is compellingly strong, yet delicate, sweet, yet powerful with an almost eucalyptus freshness. The flavour of the ground inner seed is stronger and more ideally suited for Indian curries, meat and vegetable dishes, it is also used in poached fish, fish stews, meat loaf and sweet potatoes.
Cilantro - Cilantro known as "Chinese parsley," you will find it used in Chinese, Indian, Mediterranean, and Mexican cooking.
Cinnamon - used in cranberry sauce, pickled or spiced fruits, ham, lamb chops, beef stew, stuffing for goose, fruit, custards, rice pudding, fruit pies and mulled wine.
Cloves - a favorite on baked fish, scrambled eggs, marinades for beef, pork, lamb and veal. Try it on vegetables such as beets, sweet potatoes and tomatoes. Can be used to season spaghetti, chili. Adds a nice flavour to hot or cold punches, cold drinks and mulled wines. Used in baking spice cakes, cookies and puddings.
Curry Leaves - used in making superior Indian curries like Madras and Thai dishes and is one of the primary ingredients used in Madras curry powder. Used in Southern India in about half of the vegetable dishes.
Epazote - popular in Mexican and Southwestern cooking. The most common use is with bean dishes. It is also used in soups and moles.
Fennel Seed - the flavour is delicate, light and sweet, similar to Anise. The seed is often used with fish dishes, and can be used in a curing mix for salmon. A crucial ingredient to good Italian sausage. Instead of the whole seed, ground Fennel can be added to a marinara or tomato sauce to go with any type of pasta.
Mace - powdered Mace can be added to pound cakes, Swedish meatballs, doughnuts, stuffing, sweet potato pie, oyster stew, barbecue sauces. Can also be used with lamb chops and sausages. Found in the plum-sized fruit of the nutmeg tree, protectively covered by a thin looking scarlet colored shell. Its flavour is similar to but different from the nutmeg, and is a little lighter and more delicate than nutmeg. Mace is used for soups and sauces, and is often found in wine mulling mixtures. Adds flavour to carrots, cauliflower, squash, Swiss chard, spinach, and potatoes. Nutmeg or Mace can be substituted for each other.
Mahleb - Mahleb is used in Mediterranean and Middle Eastern cooking to flavour breads, cakes and pastries. The flavour is somewhat nutty and bitter.
Mignonette Pepper - a classic salt-free blend often called for in traditional French Canadian cooking for large cuts of beef such as prime rib, lamb or poultry. Also good with pork, lamb or veal chops.
Mustard Seed - is used in pickling, sausage making and for boiling vegetables such as cabbage. The oriental mustard seed gives off a pungent heat. The brown seeds (also known as black mustard) are hot and pungent, and often used in Indian cooking. The seeds, often combined with cumin seeds, are fried in oil until they pop; then they are added to various vegetable dishes.
Nutmeg - the nutmeg tree also produces mace. Called for in many vegetable recipes such as squash, spinach, sweet potato pie. Used in desserts, breads, or pound cake, nutmeg is often a good secret ingredient in stews, soups (especially cream soups) sauces, preserves and meatballs. In pork or sausage, use as a standard ingredient.
Black, White, Green, Red Pepper - pepper is unique in the spice world as the pepper fruits are marketed in four different versions: They can be processed to give black, white, green and red peppercorns.
Pepper-Lemon - can be used on just about everything. Good on virtually any type of fish or poultry, cooked by any method from frying to baking. Breathes new life into the blander categories of vegetables. Add to eggs, sliced tomatoes, pork chops, veal, steaks, hamburgers, and a good seasoning for making your own snack crackers.
Sweet Curry Powder - also used as a salt-free seasoning for vegetables such as squash or zucchini. Add to pasta salad dishes for a little variety, good also with eggs, or in chicken or vegetable soups. Gives you a variety of flavours without too much heat. "Sweet" in this context does not mean sweet like sugar, but rather is contrasted with "hot. Used in any recipe calling for curry powder unless "hot" curry is specified. Used sparingly in dishes such as beef, pork, poultry or fish.
Star-Anise - the flavour is quite a bit stronger than the Anise seed and is used primarily for Chinese cooking. The Chinese use Star Anise in many pork and chicken dishes. The flavour of Anise also lends itself nicely to many fish dishes.
Sumac - used for cooking in the same manner as lemon juice or vinegar. Sumac has a very nice, fruity-tart flavour which is not quite as overpowering as lemon. Can be sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice.
Tahini - Tahini is the equivalent of peanut butter, only it is made from crushed sesame seeds. It can be used as a sandwich spread or mixed with a variety of other seasonings such as Garlic and Onion or Cayenne pepper for a tasty dip or salad dressing. Tahini is a key ingredient in humus, the traditional Middle Eastern chickpea spread.
Tandoori - this seasoning is good with baked shrimp, various seafood steaks, chicken or shrimp pasta salad.
Tamarind - is extremely tart and used as a souring agent in Indian curries and Mediterranean cooking.
Turmeric - Turmeric is a member of the Ginger family. It has a light, musky flavour along with a brilliant golden orange color. It is essential to Curry powder. Turmeric is used as a coloring agent in cheese, soups, sauces, butter and margarine, syrups and vegetable casseroles. Turmeric brightens the color of mustard and if you make your own mustard, pickles, relish, jams or curry powder, try using a little Turmeric. Also goes with marinades for boiled salmon, lobster or shrimp. Adds flavour to scrambled eggs, curried beef or lamb. Use it as a marinade for chicken.
Za'atar - a mixture of Sumac, sesame seed and other herbs which is used in the Middle East and Mediterranean areas. Can be mixed with olive oil and spread on bread which is then baked. Za'atar also serves as a seasoning to sprinkle on vegetables, salads, meatballs or kebabs. |
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