Spices

Allspice

A flavor that resembles a blend of cinnamon, cloves, and nutmeg. Long cooking or marinating enhances it. Add it to baked goods, stews, sauces, and marinades.

Anise

A licorice flavor. Use it in cookies and candies.

Bay Leaf

It’s strong flavor increases with cooking. Use 1/2 to 1 leaf in sauces, marinades, and for pickling.

Cardamon

Used in sweet pastries, hot wine, curries, and tea. Both the small, darkbrown seeds and their creamy white pods can be used.

Cinnamon

A baking spice or to flavor cooked fruits, puddings, and hot drinks.

Cloves

Insert them whole in baked ham, marinades, and fruit dishes. Use the ground spice in baked goods.

Coriander

The whole spice is good in punch or pickles, the ground version in gingerbread and curries.

Cumin

One of the main ingredients in chili or curry powder.

Ginger

A root that is a principal ingredient in oriental cooking. It’s best fresh, but is also used dried and ground. Ginger is delicious in preserves, chutneys, cakes, cookies, and with meats.

Mace

The skin of the nutmeg shell. Use in soup and gingerbread and to season seafood, meat, and vegetables.

Nutmeg

Used in milk drinks, puddings, or use it in baked goods. Sprinkle it (freshly) grated, on vegetables.

Peppers

Black pepper, a berry, is picked underripe and allowed to ferment; white pepper, picked when ripe, is preferred for lightcolored foods.

Freshly found is more flavorful, and prolonged cooking makes them bitter.

Cayenne and chili peppers

Fruits with spicy, hot flavor. Use them with caution in sauces, on meat and seafood.

Paprika

A mild red pepper, can be added in greater quantity to meat and fish.

Saffron

Used for color and flavor in rice, chicken, or seafood dishes.

Turmeric

Used to color such foods as butter, cheese, and pickles. Add it to curries and rice.