Summary Spice List

Summary Spice List Allspice All spi ce is t he dr ied, unripe ber ry of P imenta d ioi ca, a n eve rgr een t ree i n the myrt le fa mil y . Afte r dry ing , the berries are small, dark brown balls just a little larger than peppercorns. Allspice comes from Jamaica, Mexico, and Honduras. Al lspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spi ce, spiced t ea mixes, c akes, cookie s, and pies. Food producers use it in ket chup, pickl es, and sausa ges. Ani see d Ani see d, s ometi mes spe lled as anise , an is o r an ise seed, is co nsi der ed a spi ce with a sweet li corice -li ke t ast e. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food. Since aniseed is native to the Mediterranean, you’ll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wil d in North America. The Greek dri nk ouzo has a distinctive aniseed fla vor, as do the simil ar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savory dishes like Indian curries, mole, and a variety of fish and meat dishes, pickles, stews, seafood, beets, cauliflower and pasta sauces. Basil Th e dri ed leaves and s te ms of an he rb gr own i n t he Unit ed St ates and Nor th Me di te rr anea n c ount ri es. Has an aromatic, leafy flavor. The flavor and aroma of basil is most intense during the summer months, when it is abundant. For flavoring tomato dishes and tomato paste, turtle soup; also use in cooking peas, squash, snap beans; sprinkle chopped over lamb chops and poultry. Since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. There are two varieties: Turkish (1 to 2 inch long oval) and California (2 to 3 inch long narrow) leaves. The T urkish is said to have the better flavor. Bay Le aves The dried leaves o f an eve rgre en gro wn in the east ern Me diter rane an cou ntri es. Ha s a sweet , herb aceo us flora l spic e note. For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and fish. They are used as a spice in breads, especially rye bread. Rye bread is denser because the limonene from the caraway fruits has yeast- killing properties. Caraway Seeds These small dark seeds of a plant grown in the Netherlands. Flavor that combines the tastes of A nise and Dill. For the cordial emmel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, l iver and can ned asparagus. It is also u sed to add flavor to che eses such as h avarti. Cara way seed oil is also used as a fragrance component in soaps, lotions, and perfumes. Cardamom In In dia C arda mom is tr adit iona lly u sed i n cur ry blends, and in Sc andi navi an co untr ies it is commonly adde d to breads; howe ver, most of the wor ld's Cardamom crop is used i n Ar abic countries as a flavor ing for cof fee. A s mall amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads, and apple pie. Try Cardamom the Ara bic way and add a little to your ground coffee before brewing, then sweeten and top with cream. Cardamom comes from India, Guatemala, and Ceylon. Cayenne (Red) The Cayenne, or Guinea pepper , or Bird pepper is a hot, red chili pepper used to flavor dishes and for medicinal purposes. T he fruits are generally dried and ground, or pulped and baked into cakes, which are then gr ound and sift ed to make the powdered spice known as cayenne pepper. Hot and spicy, cayenne pepper is available year round adding zest to flavorful dishes around the world and health to those brave enough to risk its fiery heat. It is excellent added to cheese dishes and creamy sauces and soups. The common name "cayenne" was actually given to this pepper because of its cultivation in a tow n that bears the same na me in French Guiana on the northeast c oast of South America. Cayenne pepper is an excellent source of vitamin A. It is also a good source of vitamin B6, vitamin C, vitamin K, manganese and dietary fiber. Cayenne pepper should be kept in a tightly sealed glass jar, away from direct sunlight. Laci Ballard Jon Ricciardi PIMENT ANIS sjemenke BOSILJAK LOVOR KIM (blaža varijanta) KARDAMON KAJENA PAPAR

Summary Spice List

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