Spices Flashcards
Allspice
Whole,ground
Small brown berry; flavor resembles blend of cinnamon, cloves and nutmeg
Sausages and braised meats, poached fish, stewed fruits, pies,puddings
Anise seed
Whole,ground
Small seed ; licorice flavour
Cookies, pastries, breads
Annatto (spanish name: achiote)
Whole Seed
Small, deep red, very hard seeds; very mild slightly peppery flavor; imparts string yellow or yellow-orange color to foods
Used primarily for coloring some Latin American dishes, including rice, soups, stews, and sauces
Asafetida
Powdered or lump
Dried sap of an Asian herb; strong aroma
Dropped into hot oil so that it toasts and foams up slightly; the flavored oil then used in Indian and MIddle Easetern dishes
Basil
Fresh and dried leaves
Aromatic leaf; member of mint family
Tomatoes and tomato dishes, pesto (Italian basil sauce), egg dishes, lamb chops, eggplant, peas, squash
Bay leaf
Whole
Stiff, dark green, oblong leaves; Pungent aroma
One of the most important herbs for stocks, sauces, stews, braised meats
Caraway seed
Whole
Dark brown, curved seeds; familiar rye bread seasoning
Rye bread,cabbage, sauerkraut, pork, cheese spreads, Eastern European dishes
Cardamom
Whole pod, ground seed
Tiny brown seeds inside white or green pod; sweet and aromatic; expensive
Pickling, Danish pastries, curries
Cayenne (red pepper)
Ground
Ground form of hot red chile; looks like paprika but is extremely hot
In small amounts in many sauces, soups, meat, fish, egg and cheese dishes (p.133)
Celery seed
Whole, ground, ground mixed with salt
Tiny brown seeds with strong celery flavor
Salads, coleslaw, salad dressings, tomato products
Chervil
Fresh and dried leaves
Herb with mild flavor of parsley and tarragon
Soups, salads, sauces, egg and cheese dishes
Chili powder
Ground blend
Blend of spices including cumin, chiles, oregano, garlic
Chili and other Mexican dishes, egg dishes, appetizers, ground meat
Chive
Fresh, dried, frozen
Grass like herb with onion flavor
Salads, egg and cheese dishes, fish, soups
Cilantro (fresh coriander, Chinese parsley)
Fresh leaves
The plant that produces coriander seeds; delicate texture; assertive, herbaceous aroma and flavor; leaves resemble flat parsley
Widely used in Asian and south western cooking and in dishes with various ethnic influences
Cinnamon
Sticks, ground
Aromatic bark of cinnamon or cassia tree
Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages
Clove
Whole,ground
Dried flower buds of a tropical tree;pungent,sweet flavor
Whole:marinades,stocks ,sauces,braised meats,ham.pickling:ground:cakes.pastries,fruits
Coriander
Whole,ground
Round,light brown,hollow seed,slightly sweet,musty flavor
Pickling,sausage,pork,curried dishes, gingerbread
Cumin seed
Whole,ground
Small seed resembling caraway, but lighter in color
Ingredient of curry and chili powders,sausages and meats,egg and cheese dishes
Curry powder
Ground blend
A mixture of 16-20 spices,including chile.turmeric,cumin,coriander,ginger,cloves.cinnamon,black pepper;brands vary greatly in flavor and hotness
Curried dishes,eggs,vegetables,fish,soups,rice
Dill
Fresh and dried leaves（called dill weed),wholeseed
Herb and seed with familiar dill pickle flavor; seed is more pungent than the herb
Seed:pickling,sauerkraut,soups;herb:salads. cheese dishes,fish and shellfish,some vegetables
Epazote
Fresh and dried leaves
A pungent herb with coarse-textured leaves
Used in Mexican cooking;often cooked with beans
Fennel
Whole seed
Greenish-brown seeds similar in favor to anise,but larger in size
Italian sausage,tomato sauce,fish
Fenugreek
Whole and ground seed bittersweet aroma
Small,hard,light-brown seed;pungent,
Curries and other Indian dishes
File powder
Ground
From the dried leaf of the sassafras tree; acts as thickener as well as flavoring.
Gumbos and other creole and Cajun dishes.Texture becomes stringy if boiled,so add at the end of cooking.
Five-spice powder, Chinese
Ground
Blend of star anise,cinnamon,Sichuan, pepper,cloves,fennel seed
Chinese dishes
Garam masala
Blend of ground or whole toasted spices (usually ground before using)
Variable blend of spices similar to curry powder but without turmeric and often without chiles.May contain pepper,cinnamon,cloves,nutmeg,cumin,
cardamom,coriander
Indian dishes:vegetables,meat,poultry,fish.sauces,soups
Garlic
Fresh:whole bulbs;dried:granulated,powder,and mixed with salt
Strong,aromatic member of onion family; fresh bulbs composed of many small cloves
Wide variety of foods
Ginger
Whole,ground(also fresh and candied or crystallized)
Light brown,knobby root of ginger plant
Baked goods and desserts,fruits,curried dishes.braised meats:fresh in Chinese and other Asian dishes
Juniper berry
Whole
Slightly soft,purple berries with piney flavor;principal flavoring of gin
Marinades,game dishes,sauerkraut
Lemongrass
Fresh stalks
A tropical grass with a slightly bulbous base and an aroma of lemon
Used in Southeast Asian dishes and in dishes influenced by Asian cuisine
Mace
Whole(blade),ground
i
Orange outer covering of nutmeg; similar favor,but milder
Baked goods,desserts,fruits,sausages.pork. fish,spinach,squash.other vegetables
Marjoram
Fresh and dried leaves
Gray-green herb with pleasant aroma and slightly minty flavor,similar to oregano,but much milder
Pates and ground meats,braised meats,sauces, roast lamb.poultry and poultry stuffings
Mint
Fresh leaves
Aromatic herb with familiar cool favor; two varieties:spearmint and peppermint
Lamb,fruits,tea and fruit beverages,peas, carrots.potatoes
Mustard seed
Whole,ground(also prepared mustard:see p.133)
Very pungent seed in white or yellow and brown varieties-brown is stronger
Cheese and egg dishes,pickling,meats,sauce and gravies
Nutmeg
Whole,ground
Sweet,aromatic kernel of nutmeg fruit
Soups,cream sauces,chicken,veal,many vegetables(spinach,mushrooms,squash, potatoes),desserts,custards,breads.pastries
Oregano
Fresh and dried leaves, whole and ground
Pungent herb known as the “pizza herb”
Italian and Mexican dishes tomato products
Paprika
Ground
ground form of a dried, sweet red Chile. Spanish variety (pimento) is often smoked; Hungarian is darker and more pungent
Spanish:used as a flavoring in a stewed dish and as a garnish on light colored foods, hungarian goulash, braised meats and poultry, sauces
Parsley
Fresh: Whole sprigs in bunches;dried in flakes
Most widely used herb; dark green curly of flat leaves with delicate, sweet flavor
Almost all foods
Pepper, Black/white
Whole (peppercorns); ground fine, medium or coarse
Small black or creamy white hard berry, pungent flavor and aroma
Most widely used spice
Pepper, red
Cayenne
Peppercorn pink
Whole
Bright pink dried seed or berry; pungent floral taste unrelated to black pepper
Limited uses in meat poultry and fish dishes, sauce garnish, used in peppercorn mixtures
Poppy seed
Whole
Tiny blue-black seeds with faint but distinctive flavour
Garnish for breads and rolls buttered noodles ground
in pastry filling
Quatre epices
Ground
French name means “four spices” Blend may include white or black pepper, nutmeg, cloves, cinnamon, ginger, all spice
Soups stews, vegetables, sausages, and other charcuterie (P.853)
Rosemary
Fresh and dried leaves
Light green leaves resembling pine needles
Lamb, braised meats and poultry, soups, tomato and meat sauces
Saffron
Whole (thread)
Red stigma of saffron crocus; gives bright yellow color to foods; mild, distinctive flavor; very expensive
Steeped in hot liquid before use; rice dishes, poultry, seafood,bouillabaisse, baked goods
Sage
Fresh leaves; dried whole and rubbed (finer consistency than whole leaves, ground
Pungent gray-green herb with fuzzy leaves
Pork, poultry, stuffings, sausage, beans, tomatoes
Savory
Fresh and dried leaves
Fragrant herb of mint family; summer savory is preferred to winter
Many meat, poultry, fish, egg, and vegetable dishes
Sesame seed
Whole (hulled or unhulled
Small yellowish seed with nutlike taste; familiar hamburger bun garnish; high oil content
Bread and roll garnish
Sichuan peppercorn
Whole
Brown seed pod, usually partially opened; spicy, peppery flavor, but unrelated to black peppercorns
Spicy meat and poultry dishes
Star anise
Whole or broken
Dried, star shaped seed pod with an anise like flavor (but unrelated to anise) but more aromatic
Braised Chinese dishes
Tarragon
Fresh and dried leaves
Delicate green herb with flavor both minty and licorice like
Bearnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs
Thyme
Fresh leaves; dried leaves; whole and ground
Tiny brownish-green leaves; very aromatic
One of the most important and versatile of herbs,
stocks, soups, sauces, meats, poultry, tomatoes
Turmeric
Ground
Intense yellow root of ginger family; mild but distinctive peppery flavor
A basic ingredient of curry powder: pickles,
Relishes, salads, eggs, rice
Wasabi
Fresh root, dried powder; paste (in tubes_
A type of Japanese horseradish, pungent horseradish flavor (dried wasabi and p;aste are often regular horseradish tinted green)
Basic seasoning or condiment with sushi and sashimi, Asian style dishes. Mix powder with water to form thick paste
Za’atar
Powdered spice blind
Blend of herbs and spices including oregano, thyme, marjoram, sesame seeds, dried sumac berries, and salt
Arabian dishes
Herbs
leaves of certain plants
Spices
buds, fruits, flowers, bark, seeds, roots, of plants/trees
