Uses of spices Flashcards
Leafy herb of several varieties, peppermint and spearmint being the common ones
mint leaves (yerba buena or dahong maria)
mace
a spice derived from the orange red fleshy covering of nutmeg kernel often combined with cloves and ginger for cakes, has a strong nutmeg-like aroma and taste but stronger
licorice
extract from plant containing 12-20% glycyrrhizin that give its characteristic flavor
lemon grass
as suggested the grassy blades or leaves are lemony in aroma
horseradish
a plant of mustard family grown for its pungent, white, fleshy root
ginger (luya)
light yellow roots with pungent, hot and spicy flavor
garlic (bawang)
a bulbous plant of the lily family, strong smelling made up of small sections called cloves, also available as dried flakes or powder
fennel seed
aromatic dried fruit of an herb belonging to the parsley family. Yellowish brown oval and has slight flavor of licorice
dill seed
spice that resembles caraway and anise seeds
curry powder
blend of several spices like cumin, chili pepper, ginger, golden yellow in color, has characteristic hot, pungent aroma
cumin
dried yellowish brown seed with strong earthy flavor. Chief ingredient in chili curry powder
coriander (kolantro)
dried fruit or seed of plant belongin to the parsley family, has a slight lemon flavor,, the green herb is known as wansuy
cloves (clavo de comer)
dried flower buds of an ever green tree, reddish brown with penetrating pungent sweetish flavor associated with the tootache drops
cinnamon (kanela)
dried inner bark of an ever green tree, reddish brown with distinctly sweet mildly pungent flavor
chives (sibuyas na mura)
tiny onion like plants, growing in tuffs, thin, hollow leaves
chili seasoning
blend of chili peppers and other spices
chili powder
blend of spices with an earthly, sweetish flavor
chilli pepper (siling labuyo)
fruit pod of the capsicum plant, a popular spice among mexicans
chervil (perehil)
fresh tender, green leaves
celery seed
a plant with crisp, branched stalks eaten as a vegetable
cayenne paper
a very hot or pungent pepper made from the dried seeds or fruit of a plant of the capsicum family
cassia (chinese cinnamon)
ground thick bark, darker and more pungent flavor than true cinnamon
cardamom
ivory- colored aromatic seeds belonging to the ginger family, has pungent sweetish flavor and is a large garbanzos
caraway seed
aromatic and pungent brownish
caper
small buds
bay leaf (laurel)
a favorite oriental flavoring agent, aromatic dry leaves
basil
an herb of the mint family with strong aromatic flavor, taste pepper and cloves
anise (anis)
a spice with strong licorice flavor
annatto (achueto)
red seeds, substance that impart color desired
allspice (pimiento)
dried, ground berries of the west indian pimiento tree
