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Culinary > Spices > Flashcards

Spices Flashcards

1
Q

Allspice

A

Whole,ground

Small brown berry; flavor resembles blend of cinnamon, cloves and nutmeg

Sausages and braised meats, poached fish, stewed fruits, pies,puddings

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2
Q

Anise seed

A

Whole,ground

Small seed ; licorice flavour

Cookies, pastries, breads

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3
Q

Annatto (spanish name: achiote)

A

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

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4
Q

Asafetida

A

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

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5
Q

Basil

A

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

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6
Q

Bay leaf

A

Whole

Stiff, dark green, oblong leaves; Pungent aroma

One of the most important herbs for stocks, sauces, stews, braised meats

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7
Q

Caraway seed

A

Whole

Dark brown, curved seeds; familiar rye bread seasoning

Rye bread,cabbage, sauerkraut, pork, cheese spreads, Eastern European dishes

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8
Q

Cardamom

A

Whole pod, ground seed

Tiny brown seeds inside white or green pod; sweet and aromatic; expensive

Pickling, Danish pastries, curries

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9
Q

Cayenne (red pepper)

A

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)

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10
Q

Celery seed

A

Whole, ground, ground mixed with salt

Tiny brown seeds with strong celery flavor

Salads, coleslaw, salad dressings, tomato products

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11
Q

Chervil

A

Fresh and dried leaves

Herb with mild flavor of parsley and tarragon

Soups, salads, sauces, egg and cheese dishes

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12
Q

Chili powder

A

Ground blend

Blend of spices including cumin, chiles, oregano, garlic

Chili and other Mexican dishes, egg dishes, appetizers, ground meat

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13
Q

Chive

A

Fresh, dried, frozen

Grass like herb with onion flavor

Salads, egg and cheese dishes, fish, soups

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14
Q

Cilantro (fresh coriander, Chinese parsley)

A

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

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15
Q

Cinnamon

A

Sticks, ground

Aromatic bark of cinnamon or cassia tree

Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages

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16
Q

Clove

A

Whole,ground

Dried flower buds of a tropical tree;pungent,sweet flavor
Whole:marinades,stocks ,sauces,braised meats,ham.pickling:ground:cakes.pastries,fruits

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17
Q

Coriander

A

Whole,ground

Round,light brown,hollow seed,slightly sweet,musty flavor

Pickling,sausage,pork,curried dishes, gingerbread

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18
Q

Cumin seed

A

Whole,ground

Small seed resembling caraway, but lighter in color

Ingredient of curry and chili powders,sausages and meats,egg and cheese dishes

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19
Q

Curry powder

A

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

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20
Q

Dill

A

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

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21
Q

Epazote

A

Fresh and dried leaves

A pungent herb with coarse-textured leaves

Used in Mexican cooking;often cooked with beans

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22
Q

Fennel

A

Whole seed

Greenish-brown seeds similar in favor to anise,but larger in size

Italian sausage,tomato sauce,fish

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23
Q

Fenugreek

A

Whole and ground seed bittersweet aroma

Small,hard,light-brown seed;pungent,

Curries and other Indian dishes

24
Q

File powder

A

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.

25
Q

Five-spice powder, Chinese

A

Ground

Blend of star anise,cinnamon,Sichuan, pepper,cloves,fennel seed

Chinese dishes

26
Q

Garam masala

A

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

27
Q

Garlic

A

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

28
Q

Ginger

A

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

29
Q

Juniper berry

A

Whole

Slightly soft,purple berries with piney flavor;principal flavoring of gin

Marinades,game dishes,sauerkraut

30
Q

Lemongrass

A

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

31
Q

Mace

A

Whole(blade),ground
i
Orange outer covering of nutmeg; similar favor,but milder

Baked goods,desserts,fruits,sausages.pork. fish,spinach,squash.other vegetables

32
Q

Marjoram

A

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

33
Q

Mint

A

Fresh leaves

Aromatic herb with familiar cool favor; two varieties:spearmint and peppermint

Lamb,fruits,tea and fruit beverages,peas, carrots.potatoes

34
Q

Mustard seed

A

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

35
Q

Nutmeg

A

Whole,ground

Sweet,aromatic kernel of nutmeg fruit

Soups,cream sauces,chicken,veal,many vegetables(spinach,mushrooms,squash, potatoes),desserts,custards,breads.pastries

36
Q

Oregano

A

Fresh and dried leaves, whole and ground

Pungent herb known as the “pizza herb”

Italian and Mexican dishes tomato products

37
Q

Paprika

A

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

38
Q

Parsley

A

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

39
Q

Pepper, Black/white

A

Whole (peppercorns); ground fine, medium or coarse

Small black or creamy white hard berry, pungent flavor and aroma

Most widely used spice

40
Q

Pepper, red

A

Cayenne

41
Q

Peppercorn pink

A

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

42
Q

Poppy seed

A

Whole

Tiny blue-black seeds with faint but distinctive flavour

Garnish for breads and rolls buttered noodles ground
in pastry filling

43
Q

Quatre epices

A

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)

44
Q

Rosemary

A

Fresh and dried leaves

Light green leaves resembling pine needles

Lamb, braised meats and poultry, soups, tomato and meat sauces

45
Q

Saffron

A

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

46
Q

Sage

A

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

47
Q

Savory

A

Fresh and dried leaves

Fragrant herb of mint family; summer savory is preferred to winter

Many meat, poultry, fish, egg, and vegetable dishes

48
Q

Sesame seed

A

Whole (hulled or unhulled

Small yellowish seed with nutlike taste; familiar hamburger bun garnish; high oil content

Bread and roll garnish

49
Q

Sichuan peppercorn

A

Whole

Brown seed pod, usually partially opened; spicy, peppery flavor, but unrelated to black peppercorns

Spicy meat and poultry dishes

50
Q

Star anise

A

Whole or broken

Dried, star shaped seed pod with an anise like flavor (but unrelated to anise) but more aromatic

Braised Chinese dishes

51
Q

Tarragon

A

Fresh and dried leaves

Delicate green herb with flavor both minty and licorice like

Bearnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs

52
Q

Thyme

A

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

53
Q

Turmeric

A

Ground

Intense yellow root of ginger family; mild but distinctive peppery flavor

A basic ingredient of curry powder: pickles,
Relishes, salads, eggs, rice

54
Q

Wasabi

A

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

55
Q

Za’atar

A

Powdered spice blind

Blend of herbs and spices including oregano, thyme, marjoram, sesame seeds, dried sumac berries, and salt

Arabian dishes

56
Q

Herbs

A

leaves of certain plants

57
Q

Spices

A

buds, fruits, flowers, bark, seeds, roots, of plants/trees

Culinary (2 decks)

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