HERBS, SPICES AND CONDIMENTS
Herbs: Any of large group of aromatic plants whose leaves, stems or flowers are used for flavoring; either dry or fresh.
Spices: any of the large group of aromatic plant whose barks, roots, seeds, buds or berries are used as flavoring; usually used in dried form, either whole or ground.
Condiments: traditionally any items added to a dish flavor including herbs, spices and vinegar; now also refers to cooked or prepared flavoring such as mustard, relishes, bottled sauces and pickles.
HERBS
Basil: One of the most important of the culinary herbs. There are many types of basil, which vary in size, colour and flavour, and all can be used for culinary purposes. Basil goes with almost everything, but it has a special affinity with tomatoes. Perhaps the greatest basil dish is pesto – an Italian basil, garlic, cheese and pine nut sauce – which turns spaghetti into a feast. Italian cooks preserve their prolific basil crops by filling a jar with leaves, lightly salting them, topping up the jar with olive oil, closing it tightly and storing it in the refrigerator.
Bay leaves: The bay tree may have come originally from Asia Minor but it has been in the Mediterranean region for so long that it is thought of as a native. A small tree with glossy dark leaves, it can reach a considerable height, but is often grown in tubs. It has waxy, creamy blossoms much loved by bees. In the kitchen, the bay leaf is indispensable. It seems to go in with almost everything; from savoury meat and fish dishes, to pasta sauces, and even sweet dishes. Bay is one of the vital ingredients of a bouquet garni and, at a pinch, a single bay leaf is flavourful enough to act as a substitute for the whole bundle.
Chervil: Grows wild in southern Russia and was introduced to the rest of Europe by the Romans. An annual herb and among the first to appear in spring, it is easy to grow. One of the finest herbs essential in French cooking, often supplanting parsley, which it does resemble through the leaves are more feathery, and the flavour is reminiscent of anise. It is very delicate; so long cooking or high temperatures should be avoided. Chervil should be used like parsley, but its best when sprinkled over salads just before serving.
Chives: Rich in Vitamin A and C, chives are a member of the onion family. Indeed, the flavour is reminiscent of onion, but more delicate because they contain less sulphur. When finely snipped, their bright green colour makes them an attractive as well as flavoursome addition to dishes. They marry well with egg dishes like, omelettes, and with egg based sauces. Long cooking will diminish their flavour so it’s best to add them to dishes at the last minute.
Dill: For the ancient Romans, dill was a symbol of vitality. For the Greeks, it was a remedy for hiccups. Dill was an ingredient in many magic potions. Dill is prized both for its seeds and its leaves and each have their own distinctive taste. In addition to its culinary use, dill seeds are also known for their soothing, digestive properties.
Fennel: This hardy perennial, native to Southern Europe, has been used as an herb, spice and vegetable for thousands of years. Several varieties exit but the wild or common fennel grown has the bitterest taste. Florence fennel, an annual plant, is grown for its bulbous stalk bases, and also for the young stalks, which are cooked and eaten as a vegetable. Florence fennel leaves taste of anise and is not bitter, making them a pleasing addition to dishes both raw and cooked. Florence fennel is smaller than common fennel, though both forms have blue-green feathery leaves and bear attractive bright yellow flowers.
Coriander: Native to southern Europe and Middle East, this ancient annual herb is a member of the carrot family, and one of the most popular herbs used in cuisines around the world. Coriander is a pretty plant a little like flat-leaf parsley. Bunches of the fresh herb are available in greengrocers, and the seeds are always on the spice shelves. All the parts of the plant are used and each has its distinctive flavour. The root is widely used in Thai curries and it tastes like an intensified version of the leaves.
Marjoram and Oregano: These two perennial herbs are so closely related that they need not be classified separately. The name oregano is derived from the Greek for “joy of the mountains”, which is where the wild varieties of this herb thrive. They are similar in appearance, with small, soft, sometimes mottled green leaves and small white or pink flowers that form clusters. Marjoram has a more delicate flavour and is a gentler herb than oregano, which is actually wild variety of marjoram, and has more potent flavour. These herbs are native to Mediterranean region, appearing in many French and Italian dishes, especially tomato-based sauces. The more robust flavour of oregano is quintessential pizza flavouring.
Mint: The many varieties of mint can be used in both sweet and savoury dishes, and there are many recipes, which feature mints of all kinds. Spearmint is the preferred type for mint sauce or mint jelly to accompany lamb, and it is equally good with new potatoes, peas and carrots. With more than 600 varieties of mint, there are quite a number with distinct flavours and scents. The two most common flavourings used in cookery are spearmint and peppermint. Its strong aroma always easily recognizes peppermint; it is most often used in the form of peppermint oil, it has a very pleasant lemon scent, and is delicious when stirred into cake or biscuit batters.
Parsley: This popular herb, originally from southern Europe, is now grown in all of the world’s temperate regions. There are two main types of parsley - curly and flat. Both are good sources of vitamins and minerals. Flat leaf parsley, with its dark green foliage, is best for cooking as it is more flavourful and stands up better to heat. The curly variety is ideal for garnishing a wide variety of dishes. Although less flavoursome, it does keep well when refrigerated. A sprinkling of finely chopped parsley, added just before serving, provides colour and gives a fresh flavour to sauces, salads or buttered potatoes. The stems and leaves should be used for bouquet garni.
Rosemary: The name of this lovely aromatic herb, with its needle-like leaves and delicate light blue flowers, is derived from Latin and means “dew of the sea”. This is most appropriate as the plant is indigenous to the Mediterranean region. It has a strong flavour that is pungent but undeniably pleasant. In Italy, it is the preferred herb with veal, poultry or lamb dishes. It should always be paired with lamb; a sprig placed on a roasting joint lends the meat an incomparable flavour.
Sage: A universal flavouring herb is a native of the North Mediterranean coast. A medium sized perennial shrub, it is very aromatic with blue or lilac flowers that appear at the end of spring. The Italians use it in meat dishes, particularly with calves liver and veal. It is one of the few herbs whose flavour strengthens when it is dried and, since it has a powerful flavour, the dried and ground versions should be added discreetly.
Tarragon: Has a subtle and delicate flavour, native to Siberia. Derived from the Latin term “little dragon”, it was believed to be an antidote for the bites of venomous animals. Tarragon leaves preserved in vinegar is delicious. There are two tarragons varieties one being the Russian tarragon and the other French tarragon. French tarragon is preferable type, though it is harder to cultivate as it seldom sets viable seeds. Russian tarragon grows easily from seed and has a slightly bitter, more pungent flavour.
Thyme: There are believed to be 100 species of thyme, but for most culinary purposes three are sufficient. Thyme is an herb that aids the digestion of fatty foods and it is therefore useful in dishes like mutton, pork duck or goose. Wild French thyme, serpolet, grows profusely in Provence, and gives the cooking of that region much of its distinctive flavour. Lemon thyme has an attractive citrus perfume and makes an excellent herb tea. All the thymes are wonderfully aromatic.
Herbs are fragrant plants that are used for seasoning dishes, were probably cultivated thousand years of years ago, records suggest which testify to very early knowledge of their cultivation and use in Egypt, China, India, Arabia, Persia and Greece and the culinary use of herbs remains a firm rooted tradition
Today they are more important then ever and are increasingly sold fresh, which is best, and dried herbs happily return their flavors and aromas. Are attractive in the garden and on the plate, they improve the flavor of our food and are also good for us.
GROWING HERBS
Most culinary herbs are ideally suited to container growing, both indoors in pots on the windows-sill and outside in tubs, window boxes and hanging baskets. Not only does this result in extremely attractive additions to the garden environment, but it put herbs immediately at hand for cooking.
HOW TO PLANT
If multiple plants are to be grown together the good quality compost has to be used, for e.g. some herbs like tarragon parsley, chives basil grow well together.
In all instances the larger the deeper the plant the more leaves the plant will be able to produce
HERBS INDOOR
your herbs as you would wish to be treated, they will thrive in a comfortable environment- a stable temperature between 16-21c,free from draughts. Herbs such as marjoram, oregano, thyme and basil require full sun to thrive. Chives, parsley, chervil and mint prefer less direct heat
HERBS OUTDOORS
Sturdy herbs such as various thyme, parsley and rosemary are most suitable for outdoor growing and also add eye appeal and beauty.
HARVESTING HERBS
Leaves ---this can be picked throughout the year, particularly from herbs such as rosemary thyme, chervil and chives
Flowers and bulbs---herb flowers-chives, marigolds, borage and chamomile-should be picked carefully. Lavender is best e.g. for the flowers
Seeds---seed heads and pods are stored in the tight containers
DRYING HERBS
This is one of the most popular methods of preservation, and in some cases it actually improves the flavor of the herb, it actually improves the flavor of the herb, especially with bay leaves.
Brush off any loose oil from the leaves and dust with a soft pastry brush or similar implement; washing is only necessary if they are very gritty. The easiest way to produce is to hang the herbs in small loose bunches from a rack in a warm room. The temperature should not exceed 30cor the essential oils will evaporate. Also, despite the attractive appearance of herbs hanging in bunches try to avoid drying them in the kitchen. To avoid dust settling on the bunches, place them a paper bag over the herbs, leaving the bottom of the bag open to the air
Drying herbs in the oven is dangerous as this might diminish their flavors
PRESERVING AND STORING
Dried herbs should be stored in airtight dark glass or pottery jars. Light and exposure to air and moisture makes the herb detoriate more quickly, which is why it is important to use well-sealed containers and keep in a dark place.
Freezing is another important effective means to extend the availability of herbs, especially dill, fennel, basil and parsley,
To regain the summer herbs in winter, oils, vinegar and butter as a means of preserving.
Bruising the herbs slightly makes herb- infused vinegars; placing in a clean glass jar and poring over warmed vinegar. Good quality wine and sherry vinegar’s work best for flavors,
Some flavorsome vinegar and herb combination includes cider vinegar with apple mint, red wine vinegar with garlic and rosemary, or white wine vinegar with tarragon, summer savory and thyme.
SPICES
TURMERIC:
Turmeric is a member of the Ginger family. Lending a bright yellow color to food, it makes a good cheap alternative to Saffron.
Producers
India is the primary producer of Turmeric, and is available fresh, whole dried, and ground.
Aromatics and Flavors
Fresh Turmeric is lightly aromatic and slightly peppery, the flavor is pungent and bitter.
Culinary Uses
Turmeric is a primary ingredient of Curry Powder. Used heavily in Indian Cuisine such as legumes, beans, and vegetable dishes. That wonderful ballpark mustard also contains turmeric as a coloring.
SESAME SEEDS:
Sesame Seeds come in three different varieties, White, Brown, and Black. The black seeds having a stronger taste than the others. The primary uses of sesame is for it's oil. Oil extracted from sesame has been used in cooking for several thousand years. The seeds themselves make a nice garnish or paste. Considered a confectionary, Halva is made with black and white sesame seeds.
Producers
Sesame seeds are currently produced throughout the India and in China.
Aromatics and Flavors
Sesame Seeds have no aroma, they contain no essential oils. The flavor on the other hand is sweet and nutty. The flavor intensifies after roasting.
Culinary Uses
Sesame Seeds are usually used as a food decoration. Used in breads, cakes and sweets. Mix them into breadcrumbs before frying foods such as shrimp or chicken, they add a nice texture and flavor. Use the oil itself for cooking. Replace salad oil with sesame oil to add intense sesame flavor. Use sesame oil and rice wine vinegar for a marinade.
STARANISE
Star Anise is the primary component in Chinese Five Spice Powder. Each and every Star Anise has 8 points in the star. It can be used whole, broken or ground.
Producers
Star Anise is native to China and to this day it is primarily grown and distributed from there.
Aromatics and Flavors
The smell and flavor of Star Anise is close to Anise Seeds and Fennel.
Culinary Uses
The easiest use of Star Anise is in the ground form. This way it can be used with other ground spices and blends easily. Grind whole Star Anise into a powder in a coffee bean grinder and mix with other spices such as Cinnamon, Coriander, or Cumin. Use blends such as this to flavor Roast Chicken and Game Birds, Slow Roasted Pork Dishes. Star Anise can also be used to make sweet dishes such as Pumpkin Pie. The Oils extracted from Star Anise is also used to make Anisette.
SAFFRON
The world’s most expensive spice. Saffron is the stigma of the Saffron crocus, taking roughly 5000 stigmas to yield one ounce. To this day Saffron is harvested by hand which accounts for the cost per ounce anywhere from $30 to $60 depending on the distributor and time of year.
Producers
Saffron is native to Asia, but has traveled throughout Europe. Today, the best saffron is cultivated in Spain. Other countries that harvest this wonderful spice are Greece, France, and Turkey.
Aromatics and Flavors
Highly pungent and bitter, Saffron is quite aromatic.
Culinary Uses
The primary use of Saffron has been used for a coloring agent. It will turn a white dish into a golden yellow. Paella is most famous for including Saffron in its mise en place. Other classic dishes include Bouillabaisse and Zarzuela.
POPPY SEED
Poppy seeds are the ripened seeds of the opium poppy, which flourishes in Middle East and India.
Producers
Poppy Seeds are harvested in temperate climates from the far east to Europe. France, Holland, and India are the primary distributors.
Aromatics and Flavors
A bit hard to detect aroma but a nice sweet and nutty flavor.
Culinary Uses
Poppy Seeds are good for use in Sweet applications but can be used in Savory foods as well.
PEPPERCORN
Pepper corns are the berries of a vine plant native to tropical Asia. Pink, White, and Green, Peppercorns are all the same plant, just the berries are harvested at different stages of ripeness. Black Peppercorns are really green when harvested, but turn black when dried.
Producers
With all that history, pepper you may think comes from all over the world. In fact, most of the pepper used today comes from India and Malaysia. Over here in the west, Brazil supplies the United States with our favorite spice.
Aromatics and Flavors
Pepper is probably the most agreeable pungent spice on the planet. The different colors have slightly different tastes and aromas. Green Peppercorns are a bit sweeter, White is hot and spicy, and Red is not very hot but highly aromatic. Black is pungent and spicy.
Culinary Uses
Used as seasoning. The Flavor and Aroma of all Peppercorns will dissipate after grinding. It is best to grind it fresh with a peppermill for each use.
NUTMEG
Producers
Nutmeg has been produced for over a thousand years for medicinal purposes. Thanks in part to the Portuguese, Dutch, and English, Nutmeg along with it's outer membrane Mace have made their way around the world. Malaysia and the West Indies.
Aromatics and Flavors
The aroma of Nutmeg is very fresh, best after grating it from the whole seed. The flavors from Nutmeg are very pronounced, adding a warm sweetness to sweet and savory dishes.
Culinary Uses
Nutmeg is a highly useful spice. From Sweet to Savory foods, Nutmeg is particularly good in Creams, Soups, Cheese and Roast Game Meats. With a bit of sugar, it can be added to cream desserts. I use Nutmeg almost every day in oat cereal and mashed potatoes
MACE
Mace is the outer covering of the seed nutmeg. The membrane called an aril is bright red in color until it is removed from the seed. After drying it becomes yellowish in color.
Producers
Mace and Nutmeg have been produced for over a thousand years for medicinal purposes.
Aromatics and Flavors
The aroma of Mace is very similar to that of Nutmeg. Just a bit more Pungent and Bitter than nutmeg.
Culinary Uses
Mace can be used in every application that Nutmeg might be used in. Mace is particularly good in Creams, Soups, Cheese and Roast Meats.
MUSTARD SEED
It is available in black, brown and yellow. Mustard seeds are small, hardspheres.
Producers
Mustard Seeds are cultivated in temperate climates all over the world. Black and Brown mustard is native to India and Asia where it is primarily cultivated to this day. White mustard, which is more of a tan color, is grown throughout Europe and America.
Aromatics and Flavors
There is no smell or aroma from mustard seeds. The flavor on the other hand is highly pungent. The taste goes from slightly sweet to a nice pungent heat.
Culinary Uses
Mustard Seeds not only make the infamous table condiment, the ground powder can be used in several spice blends such as BBQ spice. Mustard Seeds prepared and dry powder also act as an emulsifier for vinaigrettes.
DRY MANGO POWDER
Mango Powder or Amchoor can not be called a spice, but in every way, can be used like one. It is the sun dried fruit from an unripe mango, pulverized into a powder.
Producers
Generally mango powder is produced solely in countries that use it in cooking such as India. Other countries harvest Mango when it close to being ripe and very sweet.
Aromatics and Flavors
The aroma of mango powder is nothing close to what you may think, bitter citrus smells and flavor. This spice will be in my cabinet for a while. Although I do have a plan for it..
Culinary Uses
Highly Prized for Indian cooking, the primary use of Mango Powder is for Chutneys. The powder lends quite a bitter or sour bite to something that started out as a sweet condiment. It can be used in soups, pastries, and in vegetarian dishes as a souring additive.
JUNIPER BERRIES
The best known and the least known spice. Juniper berries are used to flavor Gin and hardly anything else in the United States. The dark purple berries come from the Juniper tree of the Cypress family, which grows all over the Northern Hemisphere. Juniper is used widely in European Countries to season game meats. American Chefs are just beginning to use this wonderful spice.
Producers
All over Europe and America.
Aromatics and Flavors
Smells and tastes like GIN. The berries are sweet and yield a ton of flavor when crushed.
Culinary Uses
Use Juniper for marinades in pork, game meats, and fowl. Mix with strong aromatic herbs like rosemary and thyme and rub into roasts.
GALANGAL
Best known as Thai Ginger, Galangal is a rhizome similar to ginger in appearance, but not in flavor or texture. There are two primary types, Greater and Lesser, much the same as ginger.
Producers
Although Galangal is used in many cuisines, India produces the vast majority of supply. Other countries in Asia produce a relative amount.
Aromatics and Flavors
Lemon pepper aroma and a gingery vinegar like taste.
Culinary Uses
Indian and Thai Curries make primary use of Galangal. The popular Bitters used in mixed drinks is made with bitters. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends.
FENUGREEK
Native to the Mediterranean, Fenugreek has been used for thousands of years, primarily as a medicine to help with digestion.
Producers
Fenugreek is primarily grown in the Mediterranean. Other countries such as France, and North African Countries also contribute to supply
Aromatics and Flavors
Fresh Fenugreek smells like wet celery, but the aroma dissipates after sitting. Fenugreek tastes terrible, bitter and chemical, this is the trick with this spice.
Culinary Uses
Curry Powder and Sambhar Powder are the two spice blends that contain Fenugreek. There are a few other blends that utilize Fenugreek such as Turkish Cemen, (fenugreek, garlic, and chiles) used alone it will retard the flavors of food. Be careful with this spice, start with small amounts and try mixing it with other spices that make up curry powder
FENNEL SEEDS
Fennel seeds have been used for thousands of years in the Mediterranean. The whole plant including the bulb, stalks, leafy greens, and seeds can be used for culinary applications and has found it's way into many cultures.
Producers
Fennel can be grown in temperate climates and is cultivated heavily in Germany, Italy, France and the Middle East
Aromatics and Flavors
The whole plant bares similar aroma and flavor and reminds me of anise. The taste is similar and is a bit spicy sweet.
Culinary Uses
Use any part of fennel with seafood and pork dishes. Fennel pairs nicely with Shellfish like Lobster and Shrimp. Mix ground fennel seeds with cumin to make a nice crust on flaky white fish..
CUMIN
Cumin is one of my favorite spices. Considered an ancient spice that dates back to 300bc. Cumin is the seed or dried fruit of herbs in the parsley family. Cumin is used in several cultural cuisines: Middle Eastern, Asian, Mediterranean, Spanish, and Mexican foods are just a few.
Producers
Cumin favors a hot climate, and is cultivated all over the world. The Middle East and North Africa, Spain, Mexico, America, and China all produce comparable amounts.
Aromatics and Flavors
Cumin bares a heavy sweet aroma that lingers for some time, almost numbing in the nose. The flavor is a little bitter and very pungent.
Culinary Uses
Use Cumin in savory dishes with other spices such as Coriander, Cinnamon, Chile and Crushed Red Pepper, and Peppercorn.
CLOVES
Cloves are the unopened buds of an evergreen tree native to Indonesia. Cloves can be used in sweet, savory, and bitter applications, and have an interesting range of other than culinary applications. A breath freshener, cigarettes, and can help numb the gums around a sore tooth to name a few.
Producers
Indonesia and Madagascar is the world’s primary supplier of cloves. They are also grown in other parts of the world with similar latitudes.
Aromatics and Flavors
The aroma of cloves is summery and fresh. Cloves have a strong and bitter taste that becomes mellow when cooked with other ingredients.
Culinary Uses
One of the ingredients in the Indian spice mix Garam Masala, it is also used heavily in all culinary applications. Stocks and sauces to breads and pastries. Studding food with cloves is a common practice. Ground Cloves can be mixed with other spices such as Cinnamon and Nutmeg.
CARDOMOM
Considered one of the most expensive spices next to saffron, Cardamom is highly valued. Coming in many forms form green, and white, to brown. The outer shell or pod contains within the 20 to 40 seeds depending on the color of the pod. The seeds themselves constitute Cardamom. Cardamom is used primarily in Indian Cuisine, spice mixes such as Garam Masala and Curry Powders.
Producers
Native to India, Cardamom is produced in other Rainforest countries such as Guatemala and Sri Lanka.
Aromatics and Flavors
The initial aroma of Cardamom is quite pleasant. The flavor on the other hand is bitter. With an aftertaste will stay with you for a while. This is one reason it has been used as a breath freshener as well as a spice in cuisine.
Culinary Uses
Cardamom is used in both sweet and savory applications. Use with Cinnamon and Nutmeg to enhance the flavor of pastries and cream dishes. Cardamom can also be used to flavor coffee.
CINAMMON
Cinnamon is indigenous to Sri Lanka. Just like Cassia it comes from the bark of a laurel evergreen tree. The cinnamon laurel tree likes a tropical environment and is grown in such regions as India, the West Indies, Brazil, and in some parts of the Caribbean.
Producers
Sri Lanka is supposed to be the best cinnamon on the market.
Aromatics and Flavors
Cinnamon smells like sugared wood with intense delicate flavor.
Culinary Uses
Spiced breads, fruit compotes and desserts are the most common uses of Cinnamon. It can be used in savory applications like Braised and Slow Cooked Meats, Stewed Lentils and Rice Dishes. Cinnamon goes very well with other spices such as Star Anise that can be used in both sweet and savory dishes.
CORIANDER
Coriander is perhaps my favorite spice. Both the fruit (seed) and leaf of the plant can add tremendous flavor to any dish. The leaf, commonly known as Cilantro is used in several cultural dishes. The Seed has been used for centuries as medicine and as a seasoning. 3500 years ago it was documented as being used for indigestion and head aches.
Aromatics and Flavors
It has sweet spicy flavor and strong aroma.
Culinary Uses
Coriander is one spice that can be used in both savory and sweet applications. Coriander is a primary component of Curry Powder and Pickling Spice. It can also be used with Cinnamon for a sweet dish such as stewed apples.
CASSIA
Cassia is simply the bark of a laurel tree, a tropical evergreen. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate
Producers
Cassia is grown in China, Burma, and Indonesia.
Aromatics and Flavors
In all appearances, cassia looks and nearly smells the same as cinnamon. Not quite as sweet as cinnamon, it is used more in savory dishes in China. Cassia is also a component in Chinese Five Spice Powder
Culinary Uses
Cassia can be used ground or whole, much the same as cinnamon. Cassia Buds are also used much the same as cinnamon, ground or whole. Use this spice in the same manner as Cinnamon. In India, it is used to season Curried dishes, grains, and lentils.
CARRAWAY
Caraway has been cultivated in Europe for centuries. Related to parsley, it grows quite well in many different climates. It's many uses as a culinary ingredient as well as a flavoring in the liquor Kummel. Medicinally Caraway has been used to relieve gas and indigestion.
Producers
Holland, and Germany are the worlds major producers of Caraway. It is also grown in the United States and other parts of Europe.
Aromatics and Flavors
Caraway has a very pungent aroma. It has a bit of bitterness and can be slightly spicy. The aroma can be most noted when the seeds are toasted and ground. This process can eliminate some of the bitterness, and can add a bit of warmth to any vegetable dish.
Culinary Uses
Caraway is used heavily in Germany and France for Breads, Sausage, Soups and Sauces. Traditionally, sauerkraut is flavored with Caraway and served with sausage dishes seasoned with the same spices.
AJOWAN
Producers
Ajowan is produced heavily in India. It is related to Cumin but tastes more like dried thyme. For flavoring purposes, use thyme as a substitute. Ajowan is used for indigestion and gas relief in Middle Eastern countries like Iran and Egypt. This may be the primary use in those countries, as it is grown there as well.
Aromatics and Flavors
Ajowan smells and tastes of thyme. It is quite hot is used alone, trust me I found out the hard way.
Culinary Uses
Mix crushed Ajowan with other spices such as Cumin and Coriander to season chicken and fish. It also goes well with lentils, beans, and root vegetables.
ALLSPICE
It is also known as Jamaican pepper. It is dried berry of a tree flourishes in Jamaica. It looks like large brown peppercorn.
Producers
Even though it has been cultivated elsewhere in the Caribbean, Jamaica remains the primary producer of Allspice.
Aromatics and Flavors
Fragrant Aroma and Pungent taste, being quite peppery it resembles cloves and nutmeg.
Culinary Uses
Allspice is the primary ingredient in Jamaican Jerk. Used heavily in native cuisine, Jerk spice is used in soups, breads, and as a generic blend in America. Allspice is also used in pickling spice and teas.
CONDIMENTS
Condiments are assertive sauce like creations typically served on the side and added to dishes at the diner’s discretion. However, condiments can also be found as spreads or dips adding an extra little to sandwiches, dressings and salads.
MUSTARDS – Plain and flavoured mustards have a wonderful aroma and a complex flavour that pairs beautifully with meats, cheeses and poultry. Mustard can even be served as a dip. It is frequently added to vinaigrettes and other dressing and used to glaze meats as they roast. Special mustards from around the world each have their own unique qualities. Some are very hot, other is mild, and some are very smooth others are grainy.
CHUTNEY – Chutneys are sweet and sour condiments, often fruit based, though vegetable based versions exist as well, and generally highly spiced, favoured in Indian cuisines. Chutneys may be cooked, similar to a pickle or relish or they may be raw. Mango chutney is probably most familiar worldwide, but tomatoes, eggplant, melons, apples and pineapples are also commonly used to prepare chutneys.
RELISH – A relish may be as simple as a mound of sliced cucumbers or radishes or as complex as a curried onion relish, cooked in a pickle or brine.
COMPOTE – Compotes are often made by cooking fruits in syrup. For the Gardemanger savoury compotes can be used to accompany galantines or pates.
PICKLES –
The term pickle encompasses any food that has been brined. Pickles can be made from vegetables, fruit, seafood, meat or eggs. The brine often contains vinegar, though salt brine can also be used. Pickles may be extremely tart, like cornichons, or sweet like the sweet pickle chips.
CHIPS & CRISPS –
Crackers and other breads may be eaten alone or as a support item that adds flavour and a textural counter point. They are served to accompany dips and spreads or with a salad or appetizer to add a bit of crunch to a plate.
FRIED & BAKED CHIPS – We are all familiar with potato chips made by slicing potatoes very thin and frying them in oil until crisp. Other vegetables can also be made into chips, sweet potatoes, beets, and artichokes are all excellent choices. Baked chips are wonderful additions to salads and composed appetizers or on their own as snack food. Pears, apples, bananas, and other fruits can be sliced thin and then baked until they are dry and crisp. If they are sliced a little thicker and baked at a lower temperature they take on an appealing chewy texture.
Herbs: Any of large group of aromatic plants whose leaves, stems or flowers are used for flavoring; either dry or fresh.
Spices: any of the large group of aromatic plant whose barks, roots, seeds, buds or berries are used as flavoring; usually used in dried form, either whole or ground.
Condiments: traditionally any items added to a dish flavor including herbs, spices and vinegar; now also refers to cooked or prepared flavoring such as mustard, relishes, bottled sauces and pickles.
HERBS
Basil: One of the most important of the culinary herbs. There are many types of basil, which vary in size, colour and flavour, and all can be used for culinary purposes. Basil goes with almost everything, but it has a special affinity with tomatoes. Perhaps the greatest basil dish is pesto – an Italian basil, garlic, cheese and pine nut sauce – which turns spaghetti into a feast. Italian cooks preserve their prolific basil crops by filling a jar with leaves, lightly salting them, topping up the jar with olive oil, closing it tightly and storing it in the refrigerator.
Bay leaves: The bay tree may have come originally from Asia Minor but it has been in the Mediterranean region for so long that it is thought of as a native. A small tree with glossy dark leaves, it can reach a considerable height, but is often grown in tubs. It has waxy, creamy blossoms much loved by bees. In the kitchen, the bay leaf is indispensable. It seems to go in with almost everything; from savoury meat and fish dishes, to pasta sauces, and even sweet dishes. Bay is one of the vital ingredients of a bouquet garni and, at a pinch, a single bay leaf is flavourful enough to act as a substitute for the whole bundle.
Chervil: Grows wild in southern Russia and was introduced to the rest of Europe by the Romans. An annual herb and among the first to appear in spring, it is easy to grow. One of the finest herbs essential in French cooking, often supplanting parsley, which it does resemble through the leaves are more feathery, and the flavour is reminiscent of anise. It is very delicate; so long cooking or high temperatures should be avoided. Chervil should be used like parsley, but its best when sprinkled over salads just before serving.
Chives: Rich in Vitamin A and C, chives are a member of the onion family. Indeed, the flavour is reminiscent of onion, but more delicate because they contain less sulphur. When finely snipped, their bright green colour makes them an attractive as well as flavoursome addition to dishes. They marry well with egg dishes like, omelettes, and with egg based sauces. Long cooking will diminish their flavour so it’s best to add them to dishes at the last minute.
Dill: For the ancient Romans, dill was a symbol of vitality. For the Greeks, it was a remedy for hiccups. Dill was an ingredient in many magic potions. Dill is prized both for its seeds and its leaves and each have their own distinctive taste. In addition to its culinary use, dill seeds are also known for their soothing, digestive properties.
Fennel: This hardy perennial, native to Southern Europe, has been used as an herb, spice and vegetable for thousands of years. Several varieties exit but the wild or common fennel grown has the bitterest taste. Florence fennel, an annual plant, is grown for its bulbous stalk bases, and also for the young stalks, which are cooked and eaten as a vegetable. Florence fennel leaves taste of anise and is not bitter, making them a pleasing addition to dishes both raw and cooked. Florence fennel is smaller than common fennel, though both forms have blue-green feathery leaves and bear attractive bright yellow flowers.
Coriander: Native to southern Europe and Middle East, this ancient annual herb is a member of the carrot family, and one of the most popular herbs used in cuisines around the world. Coriander is a pretty plant a little like flat-leaf parsley. Bunches of the fresh herb are available in greengrocers, and the seeds are always on the spice shelves. All the parts of the plant are used and each has its distinctive flavour. The root is widely used in Thai curries and it tastes like an intensified version of the leaves.
Marjoram and Oregano: These two perennial herbs are so closely related that they need not be classified separately. The name oregano is derived from the Greek for “joy of the mountains”, which is where the wild varieties of this herb thrive. They are similar in appearance, with small, soft, sometimes mottled green leaves and small white or pink flowers that form clusters. Marjoram has a more delicate flavour and is a gentler herb than oregano, which is actually wild variety of marjoram, and has more potent flavour. These herbs are native to Mediterranean region, appearing in many French and Italian dishes, especially tomato-based sauces. The more robust flavour of oregano is quintessential pizza flavouring.
Mint: The many varieties of mint can be used in both sweet and savoury dishes, and there are many recipes, which feature mints of all kinds. Spearmint is the preferred type for mint sauce or mint jelly to accompany lamb, and it is equally good with new potatoes, peas and carrots. With more than 600 varieties of mint, there are quite a number with distinct flavours and scents. The two most common flavourings used in cookery are spearmint and peppermint. Its strong aroma always easily recognizes peppermint; it is most often used in the form of peppermint oil, it has a very pleasant lemon scent, and is delicious when stirred into cake or biscuit batters.
Parsley: This popular herb, originally from southern Europe, is now grown in all of the world’s temperate regions. There are two main types of parsley - curly and flat. Both are good sources of vitamins and minerals. Flat leaf parsley, with its dark green foliage, is best for cooking as it is more flavourful and stands up better to heat. The curly variety is ideal for garnishing a wide variety of dishes. Although less flavoursome, it does keep well when refrigerated. A sprinkling of finely chopped parsley, added just before serving, provides colour and gives a fresh flavour to sauces, salads or buttered potatoes. The stems and leaves should be used for bouquet garni.
Rosemary: The name of this lovely aromatic herb, with its needle-like leaves and delicate light blue flowers, is derived from Latin and means “dew of the sea”. This is most appropriate as the plant is indigenous to the Mediterranean region. It has a strong flavour that is pungent but undeniably pleasant. In Italy, it is the preferred herb with veal, poultry or lamb dishes. It should always be paired with lamb; a sprig placed on a roasting joint lends the meat an incomparable flavour.
Sage: A universal flavouring herb is a native of the North Mediterranean coast. A medium sized perennial shrub, it is very aromatic with blue or lilac flowers that appear at the end of spring. The Italians use it in meat dishes, particularly with calves liver and veal. It is one of the few herbs whose flavour strengthens when it is dried and, since it has a powerful flavour, the dried and ground versions should be added discreetly.
Tarragon: Has a subtle and delicate flavour, native to Siberia. Derived from the Latin term “little dragon”, it was believed to be an antidote for the bites of venomous animals. Tarragon leaves preserved in vinegar is delicious. There are two tarragons varieties one being the Russian tarragon and the other French tarragon. French tarragon is preferable type, though it is harder to cultivate as it seldom sets viable seeds. Russian tarragon grows easily from seed and has a slightly bitter, more pungent flavour.
Thyme: There are believed to be 100 species of thyme, but for most culinary purposes three are sufficient. Thyme is an herb that aids the digestion of fatty foods and it is therefore useful in dishes like mutton, pork duck or goose. Wild French thyme, serpolet, grows profusely in Provence, and gives the cooking of that region much of its distinctive flavour. Lemon thyme has an attractive citrus perfume and makes an excellent herb tea. All the thymes are wonderfully aromatic.
Herbs are fragrant plants that are used for seasoning dishes, were probably cultivated thousand years of years ago, records suggest which testify to very early knowledge of their cultivation and use in Egypt, China, India, Arabia, Persia and Greece and the culinary use of herbs remains a firm rooted tradition
Today they are more important then ever and are increasingly sold fresh, which is best, and dried herbs happily return their flavors and aromas. Are attractive in the garden and on the plate, they improve the flavor of our food and are also good for us.
GROWING HERBS
Most culinary herbs are ideally suited to container growing, both indoors in pots on the windows-sill and outside in tubs, window boxes and hanging baskets. Not only does this result in extremely attractive additions to the garden environment, but it put herbs immediately at hand for cooking.
HOW TO PLANT
If multiple plants are to be grown together the good quality compost has to be used, for e.g. some herbs like tarragon parsley, chives basil grow well together.
In all instances the larger the deeper the plant the more leaves the plant will be able to produce
HERBS INDOOR
your herbs as you would wish to be treated, they will thrive in a comfortable environment- a stable temperature between 16-21c,free from draughts. Herbs such as marjoram, oregano, thyme and basil require full sun to thrive. Chives, parsley, chervil and mint prefer less direct heat
HERBS OUTDOORS
Sturdy herbs such as various thyme, parsley and rosemary are most suitable for outdoor growing and also add eye appeal and beauty.
HARVESTING HERBS
Leaves ---this can be picked throughout the year, particularly from herbs such as rosemary thyme, chervil and chives
Flowers and bulbs---herb flowers-chives, marigolds, borage and chamomile-should be picked carefully. Lavender is best e.g. for the flowers
Seeds---seed heads and pods are stored in the tight containers
DRYING HERBS
This is one of the most popular methods of preservation, and in some cases it actually improves the flavor of the herb, it actually improves the flavor of the herb, especially with bay leaves.
Brush off any loose oil from the leaves and dust with a soft pastry brush or similar implement; washing is only necessary if they are very gritty. The easiest way to produce is to hang the herbs in small loose bunches from a rack in a warm room. The temperature should not exceed 30cor the essential oils will evaporate. Also, despite the attractive appearance of herbs hanging in bunches try to avoid drying them in the kitchen. To avoid dust settling on the bunches, place them a paper bag over the herbs, leaving the bottom of the bag open to the air
Drying herbs in the oven is dangerous as this might diminish their flavors
PRESERVING AND STORING
Dried herbs should be stored in airtight dark glass or pottery jars. Light and exposure to air and moisture makes the herb detoriate more quickly, which is why it is important to use well-sealed containers and keep in a dark place.
Freezing is another important effective means to extend the availability of herbs, especially dill, fennel, basil and parsley,
To regain the summer herbs in winter, oils, vinegar and butter as a means of preserving.
Bruising the herbs slightly makes herb- infused vinegars; placing in a clean glass jar and poring over warmed vinegar. Good quality wine and sherry vinegar’s work best for flavors,
Some flavorsome vinegar and herb combination includes cider vinegar with apple mint, red wine vinegar with garlic and rosemary, or white wine vinegar with tarragon, summer savory and thyme.
SPICES
TURMERIC:
Turmeric is a member of the Ginger family. Lending a bright yellow color to food, it makes a good cheap alternative to Saffron.
Producers
India is the primary producer of Turmeric, and is available fresh, whole dried, and ground.
Aromatics and Flavors
Fresh Turmeric is lightly aromatic and slightly peppery, the flavor is pungent and bitter.
Culinary Uses
Turmeric is a primary ingredient of Curry Powder. Used heavily in Indian Cuisine such as legumes, beans, and vegetable dishes. That wonderful ballpark mustard also contains turmeric as a coloring.
SESAME SEEDS:
Sesame Seeds come in three different varieties, White, Brown, and Black. The black seeds having a stronger taste than the others. The primary uses of sesame is for it's oil. Oil extracted from sesame has been used in cooking for several thousand years. The seeds themselves make a nice garnish or paste. Considered a confectionary, Halva is made with black and white sesame seeds.
Producers
Sesame seeds are currently produced throughout the India and in China.
Aromatics and Flavors
Sesame Seeds have no aroma, they contain no essential oils. The flavor on the other hand is sweet and nutty. The flavor intensifies after roasting.
Culinary Uses
Sesame Seeds are usually used as a food decoration. Used in breads, cakes and sweets. Mix them into breadcrumbs before frying foods such as shrimp or chicken, they add a nice texture and flavor. Use the oil itself for cooking. Replace salad oil with sesame oil to add intense sesame flavor. Use sesame oil and rice wine vinegar for a marinade.
STARANISE
Star Anise is the primary component in Chinese Five Spice Powder. Each and every Star Anise has 8 points in the star. It can be used whole, broken or ground.
Producers
Star Anise is native to China and to this day it is primarily grown and distributed from there.
Aromatics and Flavors
The smell and flavor of Star Anise is close to Anise Seeds and Fennel.
Culinary Uses
The easiest use of Star Anise is in the ground form. This way it can be used with other ground spices and blends easily. Grind whole Star Anise into a powder in a coffee bean grinder and mix with other spices such as Cinnamon, Coriander, or Cumin. Use blends such as this to flavor Roast Chicken and Game Birds, Slow Roasted Pork Dishes. Star Anise can also be used to make sweet dishes such as Pumpkin Pie. The Oils extracted from Star Anise is also used to make Anisette.
SAFFRON
The world’s most expensive spice. Saffron is the stigma of the Saffron crocus, taking roughly 5000 stigmas to yield one ounce. To this day Saffron is harvested by hand which accounts for the cost per ounce anywhere from $30 to $60 depending on the distributor and time of year.
Producers
Saffron is native to Asia, but has traveled throughout Europe. Today, the best saffron is cultivated in Spain. Other countries that harvest this wonderful spice are Greece, France, and Turkey.
Aromatics and Flavors
Highly pungent and bitter, Saffron is quite aromatic.
Culinary Uses
The primary use of Saffron has been used for a coloring agent. It will turn a white dish into a golden yellow. Paella is most famous for including Saffron in its mise en place. Other classic dishes include Bouillabaisse and Zarzuela.
POPPY SEED
Poppy seeds are the ripened seeds of the opium poppy, which flourishes in Middle East and India.
Producers
Poppy Seeds are harvested in temperate climates from the far east to Europe. France, Holland, and India are the primary distributors.
Aromatics and Flavors
A bit hard to detect aroma but a nice sweet and nutty flavor.
Culinary Uses
Poppy Seeds are good for use in Sweet applications but can be used in Savory foods as well.
PEPPERCORN
Pepper corns are the berries of a vine plant native to tropical Asia. Pink, White, and Green, Peppercorns are all the same plant, just the berries are harvested at different stages of ripeness. Black Peppercorns are really green when harvested, but turn black when dried.
Producers
With all that history, pepper you may think comes from all over the world. In fact, most of the pepper used today comes from India and Malaysia. Over here in the west, Brazil supplies the United States with our favorite spice.
Aromatics and Flavors
Pepper is probably the most agreeable pungent spice on the planet. The different colors have slightly different tastes and aromas. Green Peppercorns are a bit sweeter, White is hot and spicy, and Red is not very hot but highly aromatic. Black is pungent and spicy.
Culinary Uses
Used as seasoning. The Flavor and Aroma of all Peppercorns will dissipate after grinding. It is best to grind it fresh with a peppermill for each use.
NUTMEG
Producers
Nutmeg has been produced for over a thousand years for medicinal purposes. Thanks in part to the Portuguese, Dutch, and English, Nutmeg along with it's outer membrane Mace have made their way around the world. Malaysia and the West Indies.
Aromatics and Flavors
The aroma of Nutmeg is very fresh, best after grating it from the whole seed. The flavors from Nutmeg are very pronounced, adding a warm sweetness to sweet and savory dishes.
Culinary Uses
Nutmeg is a highly useful spice. From Sweet to Savory foods, Nutmeg is particularly good in Creams, Soups, Cheese and Roast Game Meats. With a bit of sugar, it can be added to cream desserts. I use Nutmeg almost every day in oat cereal and mashed potatoes
MACE
Mace is the outer covering of the seed nutmeg. The membrane called an aril is bright red in color until it is removed from the seed. After drying it becomes yellowish in color.
Producers
Mace and Nutmeg have been produced for over a thousand years for medicinal purposes.
Aromatics and Flavors
The aroma of Mace is very similar to that of Nutmeg. Just a bit more Pungent and Bitter than nutmeg.
Culinary Uses
Mace can be used in every application that Nutmeg might be used in. Mace is particularly good in Creams, Soups, Cheese and Roast Meats.
MUSTARD SEED
It is available in black, brown and yellow. Mustard seeds are small, hardspheres.
Producers
Mustard Seeds are cultivated in temperate climates all over the world. Black and Brown mustard is native to India and Asia where it is primarily cultivated to this day. White mustard, which is more of a tan color, is grown throughout Europe and America.
Aromatics and Flavors
There is no smell or aroma from mustard seeds. The flavor on the other hand is highly pungent. The taste goes from slightly sweet to a nice pungent heat.
Culinary Uses
Mustard Seeds not only make the infamous table condiment, the ground powder can be used in several spice blends such as BBQ spice. Mustard Seeds prepared and dry powder also act as an emulsifier for vinaigrettes.
DRY MANGO POWDER
Mango Powder or Amchoor can not be called a spice, but in every way, can be used like one. It is the sun dried fruit from an unripe mango, pulverized into a powder.
Producers
Generally mango powder is produced solely in countries that use it in cooking such as India. Other countries harvest Mango when it close to being ripe and very sweet.
Aromatics and Flavors
The aroma of mango powder is nothing close to what you may think, bitter citrus smells and flavor. This spice will be in my cabinet for a while. Although I do have a plan for it..
Culinary Uses
Highly Prized for Indian cooking, the primary use of Mango Powder is for Chutneys. The powder lends quite a bitter or sour bite to something that started out as a sweet condiment. It can be used in soups, pastries, and in vegetarian dishes as a souring additive.
JUNIPER BERRIES
The best known and the least known spice. Juniper berries are used to flavor Gin and hardly anything else in the United States. The dark purple berries come from the Juniper tree of the Cypress family, which grows all over the Northern Hemisphere. Juniper is used widely in European Countries to season game meats. American Chefs are just beginning to use this wonderful spice.
Producers
All over Europe and America.
Aromatics and Flavors
Smells and tastes like GIN. The berries are sweet and yield a ton of flavor when crushed.
Culinary Uses
Use Juniper for marinades in pork, game meats, and fowl. Mix with strong aromatic herbs like rosemary and thyme and rub into roasts.
GALANGAL
Best known as Thai Ginger, Galangal is a rhizome similar to ginger in appearance, but not in flavor or texture. There are two primary types, Greater and Lesser, much the same as ginger.
Producers
Although Galangal is used in many cuisines, India produces the vast majority of supply. Other countries in Asia produce a relative amount.
Aromatics and Flavors
Lemon pepper aroma and a gingery vinegar like taste.
Culinary Uses
Indian and Thai Curries make primary use of Galangal. The popular Bitters used in mixed drinks is made with bitters. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends.
FENUGREEK
Native to the Mediterranean, Fenugreek has been used for thousands of years, primarily as a medicine to help with digestion.
Producers
Fenugreek is primarily grown in the Mediterranean. Other countries such as France, and North African Countries also contribute to supply
Aromatics and Flavors
Fresh Fenugreek smells like wet celery, but the aroma dissipates after sitting. Fenugreek tastes terrible, bitter and chemical, this is the trick with this spice.
Culinary Uses
Curry Powder and Sambhar Powder are the two spice blends that contain Fenugreek. There are a few other blends that utilize Fenugreek such as Turkish Cemen, (fenugreek, garlic, and chiles) used alone it will retard the flavors of food. Be careful with this spice, start with small amounts and try mixing it with other spices that make up curry powder
FENNEL SEEDS
Fennel seeds have been used for thousands of years in the Mediterranean. The whole plant including the bulb, stalks, leafy greens, and seeds can be used for culinary applications and has found it's way into many cultures.
Producers
Fennel can be grown in temperate climates and is cultivated heavily in Germany, Italy, France and the Middle East
Aromatics and Flavors
The whole plant bares similar aroma and flavor and reminds me of anise. The taste is similar and is a bit spicy sweet.
Culinary Uses
Use any part of fennel with seafood and pork dishes. Fennel pairs nicely with Shellfish like Lobster and Shrimp. Mix ground fennel seeds with cumin to make a nice crust on flaky white fish..
CUMIN
Cumin is one of my favorite spices. Considered an ancient spice that dates back to 300bc. Cumin is the seed or dried fruit of herbs in the parsley family. Cumin is used in several cultural cuisines: Middle Eastern, Asian, Mediterranean, Spanish, and Mexican foods are just a few.
Producers
Cumin favors a hot climate, and is cultivated all over the world. The Middle East and North Africa, Spain, Mexico, America, and China all produce comparable amounts.
Aromatics and Flavors
Cumin bares a heavy sweet aroma that lingers for some time, almost numbing in the nose. The flavor is a little bitter and very pungent.
Culinary Uses
Use Cumin in savory dishes with other spices such as Coriander, Cinnamon, Chile and Crushed Red Pepper, and Peppercorn.
CLOVES
Cloves are the unopened buds of an evergreen tree native to Indonesia. Cloves can be used in sweet, savory, and bitter applications, and have an interesting range of other than culinary applications. A breath freshener, cigarettes, and can help numb the gums around a sore tooth to name a few.
Producers
Indonesia and Madagascar is the world’s primary supplier of cloves. They are also grown in other parts of the world with similar latitudes.
Aromatics and Flavors
The aroma of cloves is summery and fresh. Cloves have a strong and bitter taste that becomes mellow when cooked with other ingredients.
Culinary Uses
One of the ingredients in the Indian spice mix Garam Masala, it is also used heavily in all culinary applications. Stocks and sauces to breads and pastries. Studding food with cloves is a common practice. Ground Cloves can be mixed with other spices such as Cinnamon and Nutmeg.
CARDOMOM
Considered one of the most expensive spices next to saffron, Cardamom is highly valued. Coming in many forms form green, and white, to brown. The outer shell or pod contains within the 20 to 40 seeds depending on the color of the pod. The seeds themselves constitute Cardamom. Cardamom is used primarily in Indian Cuisine, spice mixes such as Garam Masala and Curry Powders.
Producers
Native to India, Cardamom is produced in other Rainforest countries such as Guatemala and Sri Lanka.
Aromatics and Flavors
The initial aroma of Cardamom is quite pleasant. The flavor on the other hand is bitter. With an aftertaste will stay with you for a while. This is one reason it has been used as a breath freshener as well as a spice in cuisine.
Culinary Uses
Cardamom is used in both sweet and savory applications. Use with Cinnamon and Nutmeg to enhance the flavor of pastries and cream dishes. Cardamom can also be used to flavor coffee.
CINAMMON
Cinnamon is indigenous to Sri Lanka. Just like Cassia it comes from the bark of a laurel evergreen tree. The cinnamon laurel tree likes a tropical environment and is grown in such regions as India, the West Indies, Brazil, and in some parts of the Caribbean.
Producers
Sri Lanka is supposed to be the best cinnamon on the market.
Aromatics and Flavors
Cinnamon smells like sugared wood with intense delicate flavor.
Culinary Uses
Spiced breads, fruit compotes and desserts are the most common uses of Cinnamon. It can be used in savory applications like Braised and Slow Cooked Meats, Stewed Lentils and Rice Dishes. Cinnamon goes very well with other spices such as Star Anise that can be used in both sweet and savory dishes.
CORIANDER
Coriander is perhaps my favorite spice. Both the fruit (seed) and leaf of the plant can add tremendous flavor to any dish. The leaf, commonly known as Cilantro is used in several cultural dishes. The Seed has been used for centuries as medicine and as a seasoning. 3500 years ago it was documented as being used for indigestion and head aches.
Aromatics and Flavors
It has sweet spicy flavor and strong aroma.
Culinary Uses
Coriander is one spice that can be used in both savory and sweet applications. Coriander is a primary component of Curry Powder and Pickling Spice. It can also be used with Cinnamon for a sweet dish such as stewed apples.
CASSIA
Cassia is simply the bark of a laurel tree, a tropical evergreen. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate
Producers
Cassia is grown in China, Burma, and Indonesia.
Aromatics and Flavors
In all appearances, cassia looks and nearly smells the same as cinnamon. Not quite as sweet as cinnamon, it is used more in savory dishes in China. Cassia is also a component in Chinese Five Spice Powder
Culinary Uses
Cassia can be used ground or whole, much the same as cinnamon. Cassia Buds are also used much the same as cinnamon, ground or whole. Use this spice in the same manner as Cinnamon. In India, it is used to season Curried dishes, grains, and lentils.
CARRAWAY
Caraway has been cultivated in Europe for centuries. Related to parsley, it grows quite well in many different climates. It's many uses as a culinary ingredient as well as a flavoring in the liquor Kummel. Medicinally Caraway has been used to relieve gas and indigestion.
Producers
Holland, and Germany are the worlds major producers of Caraway. It is also grown in the United States and other parts of Europe.
Aromatics and Flavors
Caraway has a very pungent aroma. It has a bit of bitterness and can be slightly spicy. The aroma can be most noted when the seeds are toasted and ground. This process can eliminate some of the bitterness, and can add a bit of warmth to any vegetable dish.
Culinary Uses
Caraway is used heavily in Germany and France for Breads, Sausage, Soups and Sauces. Traditionally, sauerkraut is flavored with Caraway and served with sausage dishes seasoned with the same spices.
AJOWAN
Producers
Ajowan is produced heavily in India. It is related to Cumin but tastes more like dried thyme. For flavoring purposes, use thyme as a substitute. Ajowan is used for indigestion and gas relief in Middle Eastern countries like Iran and Egypt. This may be the primary use in those countries, as it is grown there as well.
Aromatics and Flavors
Ajowan smells and tastes of thyme. It is quite hot is used alone, trust me I found out the hard way.
Culinary Uses
Mix crushed Ajowan with other spices such as Cumin and Coriander to season chicken and fish. It also goes well with lentils, beans, and root vegetables.
ALLSPICE
It is also known as Jamaican pepper. It is dried berry of a tree flourishes in Jamaica. It looks like large brown peppercorn.
Producers
Even though it has been cultivated elsewhere in the Caribbean, Jamaica remains the primary producer of Allspice.
Aromatics and Flavors
Fragrant Aroma and Pungent taste, being quite peppery it resembles cloves and nutmeg.
Culinary Uses
Allspice is the primary ingredient in Jamaican Jerk. Used heavily in native cuisine, Jerk spice is used in soups, breads, and as a generic blend in America. Allspice is also used in pickling spice and teas.
CONDIMENTS
Condiments are assertive sauce like creations typically served on the side and added to dishes at the diner’s discretion. However, condiments can also be found as spreads or dips adding an extra little to sandwiches, dressings and salads.
MUSTARDS – Plain and flavoured mustards have a wonderful aroma and a complex flavour that pairs beautifully with meats, cheeses and poultry. Mustard can even be served as a dip. It is frequently added to vinaigrettes and other dressing and used to glaze meats as they roast. Special mustards from around the world each have their own unique qualities. Some are very hot, other is mild, and some are very smooth others are grainy.
CHUTNEY – Chutneys are sweet and sour condiments, often fruit based, though vegetable based versions exist as well, and generally highly spiced, favoured in Indian cuisines. Chutneys may be cooked, similar to a pickle or relish or they may be raw. Mango chutney is probably most familiar worldwide, but tomatoes, eggplant, melons, apples and pineapples are also commonly used to prepare chutneys.
RELISH – A relish may be as simple as a mound of sliced cucumbers or radishes or as complex as a curried onion relish, cooked in a pickle or brine.
COMPOTE – Compotes are often made by cooking fruits in syrup. For the Gardemanger savoury compotes can be used to accompany galantines or pates.
PICKLES –
The term pickle encompasses any food that has been brined. Pickles can be made from vegetables, fruit, seafood, meat or eggs. The brine often contains vinegar, though salt brine can also be used. Pickles may be extremely tart, like cornichons, or sweet like the sweet pickle chips.
CHIPS & CRISPS –
Crackers and other breads may be eaten alone or as a support item that adds flavour and a textural counter point. They are served to accompany dips and spreads or with a salad or appetizer to add a bit of crunch to a plate.
FRIED & BAKED CHIPS – We are all familiar with potato chips made by slicing potatoes very thin and frying them in oil until crisp. Other vegetables can also be made into chips, sweet potatoes, beets, and artichokes are all excellent choices. Baked chips are wonderful additions to salads and composed appetizers or on their own as snack food. Pears, apples, bananas, and other fruits can be sliced thin and then baked until they are dry and crisp. If they are sliced a little thicker and baked at a lower temperature they take on an appealing chewy texture.
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