September Spices

An Introduction to Spices

The very word spice conjures up visions of exotic tastes and places.

Spices were sought in far away parts of the world for their culinary and medicinal values.

Our love affair with spices continues, today we have the spices of the world at our fingertips.

The name spice is derived from the word species, which was applied to groups of exotic foodstuffs in the Middle Ages.

Some important ancient spices included: sesame, garlic, mint, cardamom, dill, garlic, onion, thyme, saffron and cassia.

Some early attractions of spices were based on :

Magical rites and spells
Purification ceremonies and embalming,
Incense, fragrances and perfumes
Flavoring and condiments
Food preservation
Curatives and aphrodisiacs
last but not least Poisons.

Incense refers to plant substances that release fragrances once burned.

Oils and perfumes were applied in most ceremonies.

The quest for spice and herbs over the millennia has led man into exploration, financial success and war.

Spices are aromatic and pungent seasonings that come from the bark, (cinnamon), buds, (cloves), fruit, (paprika), roots, (ginger), or seeds, (nutmeg), of plants.

Today, many of the valued old spices, such as nutmeg, have lost their fabulous attraction, while the more lowly garlic, peppers and other common place kitchen herbs have become, increasingly popular.

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Whole Spices
Whole spices stay fresh much longer than ground and are more pungent, they require a longer time to release their flavor and work well in soups and stews.

Under ideal conditions, whole spices will keep for up to two years while ground spices will last for about 6 months.

When possible, buy spices in whole form and grind them yourself.




Crushing or Grinding Whole Spices
It is easier to grind whole spices and seeds by using a using a small electric coffee grinder or spice mill.

A pepper mill or mortar and pestle can also be used.

When using a motar and pestle place spices in the bowl of a mortar, and press down with the pestle. Use a rocking motion until they are crushed, then a rotating motion to grind to desired consistency.





Ground Spices
Ground spices release their flavor more quickly than whole spices and can be used in recipes with short cooking times or may be added at the end of cooking for longer cooking recipes.

Heat and moisture are needed to release their essential oils.




Dried Spices
Dried spices should be crushed before using to help bring out their aromatic flavor and also to allow the flavor to become more absorbed in the food.




Storing Spices
Spices should be kept in a cool dark cupboard or drawer for no longer than 6 months.

Heat and light will cause your spices to deteriorate.

Do not store your spices near the stove, the heat and light will cause the spices to lose their strength and flavor quicker.

The only correct spice racks are the ones that have solid fancy ceramic jars that will not let any light in.




Toasting Spices
Spices such as fennel seed, cumin seed, sesame seed and white peppercorns may be toasted to intensify their flavors.

Add the spice to a dry, non-stick, heated skillet and heat until aromatic.




Rub or Dry Marinade
An easy way to use spices is as a rub for meat.

A rub is basically a dry marinade.

For example, brush both sides of a steak, chicken or pork tenderloin with olive oil, then liberally apply a mixture of your favorite seasonings and spices. Push the rub with your fingers into the meat and allow to sit 10 minutes, then sauté, broil, or grill the meat.



In this group of spices you will not find salt, because it is a MINERAL.



by Echo Echo a truly amazing cookbook...please take a look!
Medicate Me

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Many popular spice blends are listed below:

African and Middle Eastern Spice Blends: Baharat, Berbere, Chermoula, Dukkah, Harissa, La Kama, Ras el Hanout, Tsire, Za'atar (Zahtar)

American Spice Blends: Apple Pie Spice, Cajun Blackening Spice, Chili Powder, Old Bay Seasoning, Pumpkin Pie Spice

Asian Blends: Chinese 5-spice, Chinese Seasoned Salt, Shichimi-togarashi

British Blends: Mixed Spice (Pudding Spice), Pickling Spice

Classic French Herb and Spice Blends: Bouquet Garni, Fines Herbes, Herbes de Provence, Quatre Epice

Indian Masalas: Chaat Masala, Garam Masala, Green Masala, Madrasi Masala, Panch Phoron, Sambar


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Spices ...Sept 1 to Sept 14

Allspice
Allspice, Pimenta dioica
Greek name, Bahari
Common names: Jamaica pepper



The Spanish word pimento means peppers, the allspice berries resemble peppercorns in shape.

It is an evergreen shrub which will grow 32 to 60 feet in height.

The allspice tree is similar to the bay laurel in size and shape.

It is a (dioecious plant) both the male and female flowers grow on separate plants.

Allspice is a pea-sized berry which is sun dried to a dark reddish brown color, powdered allspice is the same color.

Its scent suggests a blend of cloves, cinnamon and nutmeg.
Allspice has a woody, cinnamon flavor which is slightly numbing.

Allspice is grown primarily in Jamaica, Guatemala, Honduras, and Mexico.

Allspice is used in used in Caribbean, Mexican, Indian, English, Central and North American cooking.

Jamaican Allspice has a clove like aroma while the Honduran and Guatemalan varieties have a Bay rum aroma.

Remember to use sparingly, this spice can easily be come overwhelming.

You may substitute with equal parts ground cinnamon, cloves, and nutmeg.

Christopher Columbus discovered allspice in Jamaica during his second voyage to the New World.

The Mayan Indians used allspice to embalm the bodies of important leaders.

Named by Dr. Diego Chanca, it was introduced into European and Mediterranean cuisines in the 1500s.

In countries where allspice is a local crop, the leaves and wood are used for smoking meats and sausage.

Fresh leaves can be used in cooking to infused their flavor but must be removed prior to serving.

Purchase dried berries and grind your own allspice powder, it will retain its flavor and potency longer.

Allspice can be used in stews, tomato sauces, red sauces, marinades, game, meats, and fish, seasonings, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas.

Allspice is also an essential ingredient in Jerk seasoning and pickling spices and curry.


Allspice Recipes

Allspice Cookies 156604
Roast Chicken with Cumin, Paprika and Allspice 57369
Allspice Sweet Potatoes 203774

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Arrowroot Powder
Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea.

Arrowroot is grown in Brazil and Thailand.

Arrowroot is rather different than most spices its main use is as a thickening agent in cooking. You only need a small amount to get the desired effect.

It looks and feels like cornstarch and has a neutral taste, it thickens at a lower temperature than corn starch.

Arrowroot was introduced to Europeans by the Arawak people of the Caribbean, they regarded it as a food with considerable nutritious and medicinal value.

They called it Aru Aru meaning, food of foods, and used it to draw out poison from wounds inflicted by poison arrows.

It is used in delicate egg based soups and sauces, fruit pie fillings, glazes, puddings and stops ice crystals from forming in homemade ice cream.

It also gives a glossy look to sauces.

Do not add arrowroot early during cooking because overheating will destroy its thickening property.

Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch.

One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour.


2 Arrowroot Powder Recipes

Arrowroot Biscuits 210873
Arrowroot Cookies 210875


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Cardamom Seeds
Greek name, Karthamo



Cardamom is the dried, unripe fruit of the perennial Elettaria cardamomum.

A member of the ginger family, this bush grows from 6 to 16 feet in height, has dark green leaves from 1 to 2 inches in length, with small yellow flowers.

Enclosed in the fruit pods are tiny, brown, aromatic seeds which are slightly pungent to taste.

Cardamom pods are generally green but are also available in bleached white pod form.

Dried cardamom pods are usually black, sometimes green, and contain two seeds, which are round, brown-black in color, and about 1/16-inch diameter.

Cardamom has a pungent aroma and a complex flavor suggesting traces of eucalyptus, camphor, and lemon.

Cardamom was called the queen of all spices, because of its high price.

The ancient Egyptians chewed cardamom seeds to help clean their teeth.

The ancient Greeks and Romans used cardamom in perfumes.

Cardamom originated in the tropical rain forests of southern India.

Today cardamom is cultivated in Sri Lanka, Guatemala, Indo China and Tanzania.

Whole Cardamom pods come from India.

The decorticated seeds are imported from Guatemala.

Two varieties are indigenous to India but are also cultivated in Guatemala and Sri Lanka.

Indian Cardamom is considered to be of premium quality. The Malabar type, rounded in shape, has a pleasantly mellow flavor generally regarded as superior.

The Mysore type, ribbed and three cornered, has a slightly harsher flavor but retains its green color longer.

Cardamom is available in the whole pod and as decorticated seeds with the outer hull removed or in ground or powdered form.

Once the spice container is opened powdered or ground cardamom quickly loses its potency and flavor.

You may substitute: equal parts ground cinnamon and nutmeg or equal parts ground cinnamon and cloves for cardamom.

Cardamom is used in Danish, Saudi Arabian, North African, Asian, Greek and Indian cooking.

Cardamom is one of the most popular spices throughout the Arab world with cardamom coffee being a symbol of hospitality and prestige.

In the Scandinavian countries it is used more extensively than cinnamon.

It is used in spice blends Garam Masala, Curry Powder, and Berbere.

Ground cardamom seeds are used in sweet and salty baked goods, in lemon cakes, Danish pastries, and fish marinades.

by Rita
Cardamom

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Cassia
Cinnamomum cassia
Fam: Lauraceae

Common Names: Bastard Cinnamon, Canel, Canton Cassia, Cassia Bark, Chinese Cinnamon, Tramboon Cassia
French: canéfice, casse
German: Kaneel, Kassia, Kassiarinde
Italian: cassia
Spanish: casia
Indian: dal chini, dhall cheene (cinnamon), nagkesar, nakeser (buds), tejpat (leaves)

Cassia is native to Burma and is grown in China, Indo China, Central America and the East/West Indies.

Cassia grows both wild and commercially.

Cassia is an evergreen tree growing 7 m with a white aromatic bark and angular branches.

The leaves are oblong and lancelate about 7 inches long.

Small yellow flowers hang from long stocks and bloom in early summer.

Cassia buds resemble cloves. They are the dried unripe fruits about ½ inch long and ¼ inch wide.

The bark is sweet and spicy like cinnamon but more pungent while the buds have a similar aroma.

The outer surface of the bark is rough and grayish brown with the bark on the inside being smoother and a reddish brown color.

Cassia bark is darker, thicker and coarser then cinnamon, the corky outer bark is often left on.

Once the bark has matured the stems are cut down, then the bark is removed in short lengths and dried.

When bought in stick form, cassia is rolled from both sides toward the centre so that they end up resembling scrolls, while cinnamon rolls into a single quill.

Cassia is cheaper than cinnamon and is often sold ground as cinnamon, even though cinnamon has a stronger flavor and is a better quality spice.

The Arabian and Phoenician traders brought Cassia to Europe.

The cassia pieces are hard and tough, so they can be very difficult to grind.

Please note that the bark will flatten during cooking.

The whole bark and buds can be used in stews and casseroles.

Cassia is used for strong, spicy, main dishes, while cinnamon is used for sweet dishes, or ones requiring a subtle flavor.

Cassia is often used in stewed fruits, pudding spice, pastry spice, mulling spices, curries, pilaus and spicy meat dishes.

Cassia is an ingredient in Chinese Five Spices.

Chinese cassia
(Cinnamomum cassia) is from Burma and South China, it comes in quills or rolled.

This variety is also the source of cassia buds.

Indian cassia (Cinnamomum tamala) is native to India where its leaves are also used as an herb called Tejpat.

Indonesian or Padang cassia (Cinnamomum burmanni) has a smoother bark and double quills.

This is the cassia that is imported to North America.

Saigon cassia (Cinnamomum loureirii) is native to Indonesia and is also grown in Japan and Korea.

Oliver’s Bark (Cinnamomum oliveri) is an Australian substitute for cassia and cinnamon.

Mossoia Bark (Cinnamomum)from Papua New Guinea is an inferior substitute for both cassia and cinnamon.

The properties of cassia and cassia oil are similar to those of cinnamon, comprised largely of cinnamaldehyde.

Cassia is used as a tonic, carminative and stimulant, to treat nausea and flatulence.

1 Cassia Recipe

Sweet Mixed Pickles With Cassia Buds 242455

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Cinnamon
Cinnamomum verum, Cinnamomum burmannii, Cinnamomun loureirii, Cinnamomum zeylanicum Family: Lauraceae (Laurel)
Greek name, Kanela



Cinnamon is one of the oldest spices and can be dated back almost 7,000 years to the Egyptians and Hebrews who used scented cinnamon oils in their worship rituals.

True cinnamon trees grow only in Ceylon and India, they are small and bushy and it takes six years to produce cinnamon.

Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum.

Sweet, pungent cinnamon is woody, musty and earthy in flavor and aroma, it is warming to taste.

The branches are taken and carefully scraped; then the bark is removed in long sections.

The bark is then sorted peeled and trimmed into pipes or quills and are graded according to size, color, thickness and quality.

Quills are made from the dried outer tree bark and are tan to mottled light brown in color, between 2 and 6 inches long and from 1/2 to 3/4 inches in diameter.

When the bark is rolled, we get cinnamon sticks which are usually 2 to 6 inches in length.

The ground bark produces a tan colored cinnamon powder.

The finer the grind the sooner you taste the warming effect of cinnamon.

Most of the cinnamon used in North America, is from cassia (Cinnamomum cassia blume) which is stronger in flavor than true cinnamon.

You may substitute nutmeg, allspice or cassia for cinnamon.

In ground form cinnamon is used in roasts, meat sauces, sausages, marmalades, rice pudding, custards, candies, baked dishes and with fruits.

Cinnamon is also used in moles, Garam Masala and Berbere spice blends.

Cinnamomum burmannii is primarily imported from Indonesia.

Vietnam has become the main source for Cinnamomun loureirii, Saigon Cinnamon and is considered the best cinnamon available.

Cinnamomum zeylanicum, grown in Sri Lanka, is true Cinnamon but is not widely used in the United States because of its unique flavor.

by Controlledfreak Cinnamon!

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Celery Seed

Celery seed is the dried fruit of the Apium graveolens which is related, but not identical, to the vegetable celery plant.

The tiny greenish brown seeds have a celery type flavor and aroma.

The principal sources of Celery Seed are India and China, with France producing a small quantity.

Indian and Chinese Celery Seed are similar in appearance.
Indian Celery Seed has the strongest flavor and is considered the premium seed because of its color and taste.

Chinese celery seed is smaller and has a slightly milder flavor.

The French variety is slightly darker and is milder.

The ancient Greeks and Romans used celery for its medicinal purposes.

The flavor and aroma of Celery Seed is similar to Fennel and Anise. The flavor notes are hay and grass tones.

Celery seed is used in pickling, vegetables, salad dressings, breads, soups, and tomato items.

Celery seed is used in celery salt, Bouquet Garni, pickling and curry spice blends.

3 Celery Seed Recipes

Celery Seed Dressing 5292
Celery Seed Bread 125561
Celery Seed Coleslaw 23142

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Chili powder



Chili powder is a spice mix made up of various amounts of dried ground Chile peppers, cumin, garlic and oregano.

Small amounts of cinnamon, cloves, coriander, mace, nutmeg, turmeric and black pepper may also be added to the chili powder.

The ground Chile peppers used may be hot (cayenne) or mild (paprika).

Usually a mixture of different types of peppers is used to give balance between the Chile flavor and heat.

Chili powder originated in Indian cuisine and is also used extensively in Mexican cuisine.

Chili powder is used to flavor chili and curries, and other Indian and Mexican dishes.

Chili powder is sometimes confused with the similar Chile powder, which is an essential ingredient of chili powder.

by Carla Spices, Rubs & Seasonings

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Cloves
Latin name: Eugenia aromatica
Greek name, Garifalo,

The name Cloves comes from the French "clou" meaning nail or from the Latin “clavus” for nail.

Cloves can be cultivated in the seventh year and the trees grow for over 100 years.

Cloves are the dried, unopened nail shaped flower buds of the evergreen Syzygium aromaticum.

The dried bud is 1/2 inch to 3/4 inch long, a round, tan or dark gold, flower bulb is found at the tip of the bud.

Cloves are reddish brown in color and have a strong, aromatic flavor and aroma.

The flavor of cloves is strong, pungent, sweet and almost hot.

They are one of the most penetrating spices their bitter, astringent flavor leaves a numbing sensation in the mouth.

Cloves are believed to be native of the Molucca Islands of Indonesia. In the Moluccas, parents planted a clove tree when a child was born.

The clove trade between Ternate (Indonesia) and China goes back at least 2500 years.

Ancient Chinese used cloves in cooking, in the preparation of medicines, and as a deodorizing breath "mint".

Indonesia is the largest producer of cloves, Zanzibar and Madagascar are the major exporters.

In the early 1800's, clove forests were introduced to Zanzibar.

Cloves were extremely costly and played an important part in world history.

You can substitute Allspice for ground cloves only.

Cloves are an important ingredient in the spice blends of Sri Lanka and North India they are used in Garam Masala, Biryanis.

Cloves are used to flavor pickles, meats, salad dressings, sweets, cookies, cakes, stewed fruit, preserves, sauces and with pork.

Clove is an important ingredient in ketchup and Worchestershire sauce.

In addition to cooking, cloves are used in pomanders, sachets and in potpourris.

Many people have used Oil of Clove to help ease a toothache..

3 Clove Recipes

Laung Chai (Cloves Tea) 15412
Stewed Beef with Cloves 51586
Red Lentil Soup with Cloves 88971

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Cumin Seed Cuminum cyminum Latin cuminum with roots in the Greek kyminon

Common names: Cumin Seed, Comino



Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.

The Cumin plant grows to about 6 to 12 inches tall its foliage is similar to the dill plant.

Cumin is harvested by hand.

The white or purple bloom heads weigh down the stalk of the plant.

Cumin Seed is a yellowish brown in color.

It is aromatic and pungent and is characterized by a strong musty, earthy flavor which also contains some green grassy notes. It is not hot to taste.

Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan and Turkey.

Cumin is one of the ancient spices.

The Saxons first used Cumin by spreading it on hens and peacocks before cooking.

Roman and Greek kitchens of antiquity valued cumin as a substitute for black pepper which was expensive and not readily available.

Ancient Romans and Greeks used cumin medicinally as a digestive aid and in cosmetics.

The flavor of Cumin plays a major role in Mexican, Thai, Vietnamese, and Indian cuisines.

Cumin is a key component in Chili Powder and Curry Powder, it is also found in Achiote blends, Adobos, Garam Masala and Baharat.

You may substitute Caraway seeds for Cumin but only use half the quantity.

Cumin is used in poultry, marinades, salads, spiced meat, tomato sauce, and in meat patties.

by Dancer Spice and Herb Mixes

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Curry Powder
Southern Indian and Greek name, Kari

Curry leaves are available only in countries where the curry tree (Murraya koenigii) grows.

Fresh curry leaves quickly lose their fragrance after harvesting.

Curry powder is a bright yellow color because of turmeric which is an ingredient in the curry powder recipe.

Curry powder is added to rice, seafood, and other dishes.

You can substitute curry powder with equal parts of ground coriander, ground cumin, ground pepper, turmeric, and ground ginger.

It is believed that the word curry comes from a South Indian word Kari meaning spiced sauces it originates from India's oldest language Tamil.

The earliest reference to curry is found on clay tablets recorded by the Mesopotamians near Babylon, circa 1700 B.C.E.

The term curry powder was invented by the British to imitate the flavor of Indian foods.

A typical curry recipe will include roasted cumin, roasted coriander, black pepper, Chiles, roasted fenugreek, and turmeric.

by Peester
Curry and Spice and all things nice...

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Galangal
Languas galangal, syn Alpinia galanga
Languas officinarum, syn Alpina officinarum
Kaempferia: Kaempferia galanga, Kaempferia pandurata

Common names: Galanga, Galengale, Galingale, Garingal

Greater: Big Galangal, Galangal Major, Java Galangal, Kaempferia, Siamese Ginger
Lesser: Aromatic Ginger, China Root, Chinese Ginger, Colic Root, East Indian Catarrh Root, East Indian Root, Gargaut, India Root, Siamese Ginger.

The galangals are fascinating ginger like spices used in South East Asia.

Greater galangal (Laos) is native to Java. It is used in Indonesia, Malaysia and Indian cuisine to flavor food and spices.

It is a tropical herbaceous plant of the ginger family and grows to a height of 6 ½ feet.

The rhizomes are longer than lesser galangal with orangey brown skin with pale yellow or white interior.

The blade-like leaves are long and wide, 18 x 3 1/2 inches.

Its flowers are greenish white with a dark-red veined tip.

The fruits are red berries.

It is available as 1/8 inch slices or powder.

The bouquet is gingery and camphorous, with the flavor being pungent.

Laos powder is more important than Kencur because it is milder than the lesser galangal. It is a medium hot spice.

It is used with fish, sauces, soups, satays, sambals, chicken, meat and vegetable curries.



Lesser galangal (Kencur) is native to China, growing mainly on the southeast coast.

It is used as a flavoring in Indochina and Indonesia it’s not used in Chinese cooking.

It is available as slices or ground powder.

Lesser galangal is smaller than the greater.

The leaves are long and slender, roughly half the dimensions of the greater.

The ¾ inches rhizomes have a reddish brown interior. The texture is fibrous.

The whole plant, is 3 feet high and vaguely resembles an iris.
They are more pungent than the greater and are similarly ringed.

The bouquet is aromatic and gingery.

The flavor is aromatic and pungent, peppery and gingery like. This is a hot spice.



Lesser galangal (Kaempferia) is used as a flavouring for dishes in South East Asia.

It is often identified as greater galangal, even though it is a lesser.

The rhizomes are reddish with a white interior. The plant is similar in appearance to lesser galangal.

Kaempferia galangal is widely cultivated in South East Asia in a similar manner to ginger.

Like ginger, galangal is a ‘de-fisher’ and is used in fish and shellfish recipes, with garlic, ginger, Chili and lemon or tamarind.

The bouquet is sweet and sickly with pungent undertones.

The flavor is sweet, sickly and pungent but much stronger. This is a medium hot spice.

Galangal was known to the ancient Indians, and has been in the West since the MiddleAges.

Its stimulant and tonic properties are used by the Arabs to ginger up their horses with it and by the Tartars, who take it in tea.

In the East, it is used as a snuff, and used in perfume and in brewing.

Use galangal just like ginger, powdered, bruised or crushed.

Generally small quantities are preferred in recipes, Laos being used in larger amounts than Kencur.

One slice of the root is equivalent to half a teaspoon of powder.

The powders should be stored in airtight containers and used quickly.

Galangal is an aromatic stimulant, carminative and stomachic.

It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis.

In veterinary and homeopathic medicine it is used for its tonic and antibacterial qualities.

In India it is used as a body deodorizer and halitosis remedy.

by Rita Thai

2 Galangal Recipes

Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres 141704
Dom Yam Gai or Chicken & Galangal Soup 194556

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Ginger
Greek name ginger



China and India are the principal sources of Ginger with Australia exporting Crystallized Ginger.

Ginger is the dried knobby shaped root of the perennial herb Zingiber officinale.

Ginger plants are creeping perennials which grow 1 to 3 feet tall.

They have bright green and lance shaped leaves 6 to 8 inches long which enclose conical clusters of small yellowish green flowers that are speckled with purple.

After the leaves die, the thick 6 inches long roots are dug up.

Ginger root resembles fat stubby hands. They are a light tan color and are irregular in shape.

Ground or powdered ginger is light tan to a subtle yellow in color.



Crystallized Ginger
Ausralian crystallized ginger is amber in color.

The fresh gingerroot is cooked in syrup and dried making it pungent and aromatic.

Its flavor is a unique combination of citrus, soap and musty, earthy notes.

It is warming to taste.

Fresh Ginger is available whole, crystallized minced or pureed in jars, dried ginger is usually sold in powder form.

Ginger is mentioned in the writings of Confucius, his Analects, as a staple in prepared medicines and diet.

The Koran regards ginger as a spiritual and heavenly beverage served at feasts in Paradise.

Ginger is also mentioned in the Talmud and the Bible.

The logs and journals of Marco Polo mention vast amounts of ginger growing in Cathay. (Northern China)

There is no subsitute for fresh ginger other than powdered, use 1/8 teaspoon of ground for 1 tablespoon of fresh grated ginger.

Ginger is used in fish marinades, cakes, cookies, gingerbreads, white sauces, Indian curries, Chinese, Japanese, and European spice blends.

Ginger was also sprinkled on top of beer or ale and then stirred into the drink with a hot poker. This was the invention of ginger ale.

by Rita Ginger

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Horseradish
Armoracia rusticana
syn: Cochlearia armoracia, Armoracia lapathifolia
Fam: Cruciferae

Other Names
Great Raifort, Horse Plant, Mountain Radish, Red cole
French: moutarde des Allemands, raifort
German: Meerrettich
Italian: rafano
Spanish: rábano picante

Horseradish is a perennial, a member of the mustard and wallflower family.

It grows best in Northern and South-eastern Europe and also in Scandinavia.

The plant has large, long leaves with pale veins.

Horseradish is a long, rough, tapering root, similar to a parsnip, with rings, and tiny roots sprouting from the main root.

Root sections are planted in the spring and harvested in autumn. The tubers can be stored for the winter, in the same way as potatoes.

Horseradish is sold fresh, grated, dried, flaked and powdered.

Fresh horseradish can be grated at home easily, first you’ll need to trim and scrape the thick root under running water to remove any dirt. Once cleaned discard the central core, it does not have much flavor.

The whole root will keep in the vegetable drawer of your refrigerator for a few weeks.

Grated horseradish may be kept in white vinegar or frozen in a sealed container and used as required.

Powdered horseradish is reconstituted by mixing with water remember to allow time for the full flavor to develop.

The origins of horseradish are obscure. Native to Mediterranean lands, it was found growing wild in the sixteenth century in Britain where it was known as red Cole.

Horseradish is one of the bitter herbs, eaten during the Jewish Passover.

Horseradish is a potent gastric stimulant and is the perfect accompaniment for rich or fatty foods.

Horseradish is use in horseradish sauce, tongue, sausages, cold egg dishes, cheese, ham, chicken, smoked trout, grilled fish, meat, dips and tomato based sauces.

When served cold horseradish loses its pungency and is quite mild.

Horseradish is a stimulant, diuretic, diaphoretic, rubefacient and antiseptic.

It is a good expectorant and is soothing for respiratory problems.

It is also richer in vitamin C than oranges or lemons.

by Lvs2cook
Horseradish!

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Spices ...Sept 14 to Sept 30

Licorice
Glycyrrhiza glabra, Fam Leguminosae

Other Names: Black Sugar, Licorice Root, Licorice, Sweetroot, Sweetwood
French: regliss
German: Lakritze
Italian: liquirizia
Spanish: regaliz
Indian: mulethi

Licorice gets its name from the Greek glyks, meaning sweet and rhiza meaning root.

Licorice is a tall erect legume and can grow up to 5 feet tall.
The root grows about 3 feet underground, thus creating a large system of rhizomes.

The rhizomes grow for 3 to 5 years before they are harvested.

It is the sweet tasting rhizomes and roots that are used for flavorings.

The plant has small spikes of lilac flowers that have bean pods which contain 3 or four seeds.

It is native to south-eastern Europe and the Middle East, where it grows wild.

Licorice is available as dried woody pieces of root, in powder form and as solid sticks of concentrated essence.

The essence sticks are glossy black, sweet and partly soluble in water.

The aroma of licorice is medicinal and highly aromatic.

The sweet flavor is similar to anise, with a slightly bitter and salty aftertaste.

Licorice gets sweeter the more you chew it.

If you keep the dried roots dry they will keep indefinitely.

Slice or grind before using.

Powdered licorice should be kept in air tight containers.

Licorice has been cultivated in England since the 16th century by Dominican monks in Pontefract, Yorkshire, where the confectionery trade began.

Licorice is recognized mostly as a candy flavoring and used in products like Licorice Allsorts or Pontefract cakes.

Licorice candy rarely has more than 2% natural licorice extract and 90% anise.

Tobacco products, cigars, cigarettes and pipe tobacco use licorice.

Sticks of licorice essence may be dissolved in hot water to make a tisane.

The roots are used flavor fruit juices, syrups, Sambuca and Guinness.

Licorice is added to herbal teas to use as a mild laxative, a diuretic, and for flatulence.

The Root extract produces mild estrogenic effects, and it has proven useful in treating symptoms of menopause, regulating menstruation and relieving menstrual cramps.

2 Licorice Recipes

Original Licorice Candy 189100
Licorice Mint Iced Tea 187389

Mace
Myristica fragrans Houtt
Common names: Mace, True Mace



Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans.

Mace is the thin, waxy, bright red aril or lacey covering that is over the shell of the Nutmeg.

The tan fruit of the evergreen nutmeg are the size of a peach.

The seed inside the fruit is the nutmeg.

The flavor and aroma of Mace is similar to Nutmeg.

It is very aromatic, spicy and warming to taste.

It is characterized by citrus and terpeney flavor notes.

The mace aril is removed from the outer shell of the nutmeg seed and placed in the sun to dry.

While it is drying mace will change color from crimson to a mustard yellow color.

Its flavor is similar to Nutmeg but lighter and more delicate.

Nutmeg trees are native to the East Indies but are now primarily grown in the West Indies, with half the world's supply being grown on the island of Granada.

Until the 18th Century the world's only source of Mace and Nutmeg was Indonesia, today it is still the primary source of Mace.

Mace from the East Indies is considered the premium spice because of its bold orange color, rich flavor and high volatile oil content.

Mace produced in the West Indies is yellowish in color and has a milder flavor.

It is used in French, English, Asian, West Indian, and Indian cuisines.

Mace is also used in the spice blends of Garam Masala, Curry Rendang, Poultry Seasonings, and in pie blends and meat spice blends.

Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, donuts, cakes, cookies, pies and preserves.

3 Mace Recipes

Sugar Mace Cookies 217153
Mrs. Morrison's Mace Cake 120846
Parsnips Roasted With Mace and Brandy 189176

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Mahlab Kernels
Rosaceae (rose family), subfamily Prunoidae.

Greek name, Mahlepi
Arabic name, al-mahlab
Hebrew name, mahaleb
Common Names: St. Lucie Cherry Kernels, ground cherry stones

The Mahlab kernels are the soft interior of the fruit stone and are 1/4-inch in length, beige and similar to a small peanut in shape.

They have a rose-scented fragrance and a bitter, almond-like taste.

The mahlep tree has a very pleasant and aromatic fragrance when the tree's flowers are in bloom.

The Mahlab cherry grows in Eastern and Central Europe and in Western Asia.

It is used in the cuisines of Greece, Armenia, Turkey, Lebanon and Syria.

Mahlab kernels are used as a flavoring in sweet breads, yeast cakes, cookies, cheese pie, cheese cake and candy.

The high lipid content in the mahlab kernels causes the ground powder to spoil quickly.

The whole kernel will keep for one or two years.

No recipes available....!

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Mustard Powdered/Seed
Greek name moustartha skoni

There are three varieties of mustard plant: White Mustard Brassica alba, Black Mustard Brassica nigra, and Brown Mustard Brassica juncea.

Powdered mustard is often called mustard flour and is made from white mustard seeds, which are a beige color.

Mustard flour was invented in 1720 by a Mrs. Clements of Durham, England after she successfully developed a milling process.

When first ground, mustard flour looks and tastes as bland and white as cornstarch, it has no aroma or flavor until liquid is added to it.

Ground turmeric or yellow saffron is added to mustard flour for added flavor and to provide its yellow color.

Most mustard powders are a combination of white and brown ground mustard seeds.

The mustard plant originated in the Mediterranean region but different varieties were found in Europe and in China.

Mustard is considered one of the most ancient spices and today mustard is cultivated worldwide.



Mustard Seeds
Mustard Seed is derived from two herbs:

Brassica hirta produces white or yellow seeds its flavor is sharp but lacks pungency.

Brassica juncea which produces brown and Oriental seeds has a volatile oil which gives the seed its hot, pungent and biting flavor.

Mustard is used in British, Irish, French, German, Scandinavian, African and Chinese cuisines.

Mustard Seed is used in pickling spices for vegetables and meats.

Powdered mustard can be used anywhere regular mustard would be used, mayonnaise, marinade for pork, mustard sauce, salad dressing, meat, fish, egg, and cheese dishes.

3 Mustard Seed Recipes

Mustard-seed chilli prawns 17531
Mustard Seed Potato Salad 123460
Asparagus With Mustard Seed Dressing 194343

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Nigella
Nigella sativa
Fam: Ranunculaceae



Other Names: Black Caraway, Black Cumin, Black Seed, Damascena, Devil in-the-bush, Fennel flower, Melanthion, Nutmeg Flower, Roman Coriander, Wild Onion Seed

French: cheveux de Venus, nigell, poivrette
German: Scharzkummel (black caraway)
Italian: nigella
Spanish: neguilla
Indian: kala zeera (lit, ‘black cumin’), kalonji, krishnajiraka

Nigella has been used since antiquity by Asians and Romans.

The name nigella derives from the Latin word nigellus or niger meaning black.

Nigella is native to western Asia, where it grows wild. It is also grown in India, Egypt and the Middle East.

Nigella is an herbaceous annual of the buttercup family and it stands 2 feet in height, with grayish green leaves that are wispy and thread like.

The flowers have five petals that are white with blue veins and are about 1 inch in width.

The flowers have a seed capsule with five compartments each topped by a spike.

When dried the compartments open to disperse the seeds.

Nigella seeds are small, matted black grains with a rough surface and an oily white interior.

They are roughly triangulate, 1/16 to 1/8 inch in length and are similar in appearance to onion seeds.

The seeds have little bouquet until they are rubbed, then the aroma is similar to oregano.

The flavor is slightly bitter and peppery and has a crunchy texture.

The seeds may be used whole or ground and are usually fried or roasted, then they are crushed in a mortar and pestle.

Nigella is used in India and the Middle East as a spice and condiment. It is used in Europe as a pepper substitute and a spice.

It is used in vegetable and dhal dishes, chutneys, naan bread, bread dough and lamb dishes.

Nigella is an ingredient of the spices Garam Masalas and Panch Phoran.

The seeds are known to repel certain insects and can be used like moth balls.

The seed yields a volatile oil containing melanthin, nigilline, damascene and tannin.

Melanthin is toxic in large dosages and Niugelline is paralytic, so use this spice in moderation.

2 Nigella Recipes

Nigella Tea 116593
Nigella Seed Flatbread 244436

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Nutmeg
Latin name: Myristica fragrans Houtt



Common name: Nutmeg
Greek name, Moschokaritho

Nutmeg is the seed of the fruit which grows on the tree Myristica fragans, Mace is derived from the same fruit.

Nutmeg originates from the East Indies.

During the mid 1700s, France and England succeeded in breaking the Dutch monopoly and established nutmeg plantations in other parts of the world.

Today, most of the world's nutmeg is produced in the Spice Islands of Indonesia and the West Indies, especially Grenada the Nutmeg Island.

The East Indian Nutmeg is very aromatic, while the lighter colored West Indian type is milder in flavor, but its fatty oil content is higher.

Nutmeg seeds only grow from the fertilized female trees and take nearly 9 years to mature.

The oval shaped seeds are 1 inch long and ½ inch in width. They have a sweet, spicy flavor.

When ripe, the fruit splits in half exposing the netlike membrane or aril known as the mace.

The mace closely wraps around a dark brown, brittle shell. This glossy, brown, oily seed is known as Nutmeg, the inside is a light brown.

Nutmeg is light brown, very aromatic, with citrus, piney, terpeney notes combine with sweet and bitter tastes to provide a distinctive flavor.

If you can find whole nutmegs this is preferred to the powder, you can grate it as you need it.

The taste is strong and it should be used in small quantities.

You may substitute allspice, cinnamon or ginger for nutmeg.
Nutmeg was first used in cooking during the 12th century. Before this it was used as incense.

Nutmeg is found in the ethnic cuisines of Italy, the Caribbean, France, India, Germany, Holland, Scandinavia, Greece, Latin America, North America and the Middle East.

It is used in sweet and savory foods, béchamel sauce, moussaka, pastitsio, potatoes, white sauces, cakes, pies, cookies, marmalade, glazed fruit and sachets.

3 Nutmeg Recipes

Nutmeg Butter 215285
Banana Nutmeg Smoothie 29871
Armenian Nutmeg Cake 62761

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Paprika
Latin name: Capsicum Annum
Hungarian, Paprika
Spanish, pimento



Common names: Paprika, ground red peppe, piment moulu and spanische pfeffer

Paprika is the King of all spice and is one of the most consumed spices in the world.

Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper.

It is mildly flavored and prized for its brilliant red color.

The flavor of the paprika is not released unless heated.

Paprika is the ground powder, while the whole pods are referred to as peppers.

Paprika is bright red, very fragrant mild and slightly sweet in flavor with a pleasantly fragrant aroma.

Paprika was brought to Spain by Christopher Columbus and after years of planting the peppers lost their heat and sweet paprika was born.

The commercial cultivation of paprika peppers started in Hungary and Spain.

Today Paprika is primarily produced in Spain, Central Europe and the United States.

Domestic Paprika is characteristically fresh, green and vegetable like.

Spanish paprika has a more fermented and piquant flavor.

Historically, Central European varieties were more pungent, but now they have a sweetness that is similar to Spanish paprika.

Paprika is used in Spanish, Hungarian, Indian, Moroccan, European and Middle Eastern cuisines.

Paprika is used in seasoning blends for barbeques, snack foods, goulashes and chili.

Paprika has a higher content of Vitamin C than citrus fruit.

by Rita Smoked Paprika


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Peppers/Black/White/Red
Black Pepper
Greek name, Piperi

Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum.

The black pepper vine produces clusters of berries which look like a foot-long length of knotted rope.

The black peppercorns are about 1/8th inch in diameter, with a shriveled appearance caused by sun drying of the immature berries.

For Black Pepper, the berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color.

They have a hot, piney taste.

Black Pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to taste.

The principal exporters for Black Pepper are India Malabar and Tellicherry Pepper, Indonesia.

Tellicherry is actually a special type of Malabar Pepper designated for its bold size and uniform appearance.

Both Malabar and Tellicherry have excellent flavor, aroma and pungency properties.

[i]Lampong Pepper[/i] is exported by Brazil and Malasyia.

The flavor and aroma of Lampong Pepper is similar to the Malabar type.

The Malaysian and Brazilian varieties are relatively milder in flavor.

Pepper has long been known as the master spice. It precious in ancient times, they used it as money to pay taxes, tributes, dowries, and rent.

It was weighed like gold and used as a common medium of exchange.

You could substitute black pepper with coriander seeds.

Rules to remember The most important thing about pepper is the grind.

Use a fine grind, if adding to food during cooking.

A coarser grind is used to season food on your plate.

It’s best to use cracked pepper if making a marinade.

White pepper works well in mayonnaise and white sauces.

Green pepper works well with pepper steak.

Red pepper works well with wine sauces for meats and chicken.

Black pepper goes with everything.

Black Pepper adds flavor to rubs, marinades, salad dressings, spice and peppercorn blends.



White Pepper
Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum.

For White Pepper, the berry is picked when fully ripe. The outer layer of shrunken skin is removed, leaving the dried, grayish-white kernel.

It has a penetrating and pungent aroma which helps to differentiate it from Black Pepper.

Its flavor can be described by piney, woody, and terpeney notes.

It has a milder, more delicate flavor than Black Pepper.

It is popular in European cuisine.

White Pepper is used whole in pickling spices and marinades.

Ground White Pepper is used in light colored foods such as sauces and soups.

The major exporter of Muntok White Pepper is Indonesia, but other sources are Sawawak Pepper Malaysia and Brazil White pepper.

Indonesian or Muntok White Pepper has a good overall appearance and distinctive flavor.

Sarawak Pepper is bolder and more uniform in color than the Muntok variety.

Brazilian Pepper is the mildest flavored.




Red Pepper
Red Pepper is the dried, ripened fruit pod of Capsicum frutescens, one of the most pungent Capsicums.

It is sometimes referred to as Cayenne Red Pepper, named after the high heat chilies grown in the vicinity of the Cayenne River in French Guyana.

Red Pepper is orange red to deep red tobacco in color.

This hot and pungent Red Pepper is noted for its hot, sharp pungency.

The heat is both a throat and a mouth heat.

Its musty flavor combines with floral, spicy and hay notes to give Red Pepper its characteristic flavor profile.

Although there are numerous sources of Red Pepper, India, Pakistan, and China are the major producers.

Varieties originating from these countries are among the hottest and most pungent types.

Red Pepper adds heat and bite to seasoning blends, meats, pickles, seafood, Italian, Indian, Mexican, and Caribbean cuisines.

Red Pepper is also used in seasoned salt, chili powder, jerk, mole negro, and Berbere seasoning blends.

by Ingy Spices

by Impera Magna Spice Blends

by Kat's Mom Rubs, Spices, Blends & Seasoning ...try Bone Dust BBQ Rub

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Hot Peppers/Ancho Chile Pepper/Chipotle Chile
Hot Peppers
Greek name, kafteres piperies

HOT PEPPERS SHOULD BE ADDED TO FOODS ACCORDING TO YOUR PERSONAL TASTE PREFERENCE…. THESE ARE HOT!

Hot peppers are available fresh or dried coarsely ground, flaked, and powdered. They come in a range of colors and sizes.

The size, shape and color of hot peppers depend upon the variety and maturity when used.

Chiltepin peppers are native to Mexico and the southwest U.S. They are a bright red, round berry shape and about 3/8 of an inch in length.

Habanero peppers or (Scotch Bonnets) are either light green orange or deep red at maturity. They are round and squat with a slightly pointed end and are 1½ to 4 inches in length.



Serrano peppers (Capsicum annum) are green, red and purple and measure 1½ to 3 inches in length.

Cayenne pepper originated in the Americas and was used as a food, a condiment and medicine by natives of Mexico and South America.



It was introduced to Europe's medical establishments in the 15th and 16th centuries, long before it was used in cooking.


by Fauve ~~Hot! Hot! Hot!~~



Ancho Chile Pepper
Ancho Chile Pepper is the dried, ground fruit of Capsicum annum.



Ancho has a mild paprika taste, with a sweet earthy flavor,
They are sweet to moderate in heat, with jalapeno and tobacco notes.

Ancho Chile is produced in Mexico's central region.
and is used to add flavor, heat and color to sauces and moles.

The Ancho Chile together with the Mulato and Pasilla chiles form the holy trinity of chiles, which is used in the preparation of mole sauces.

Poblano chile peppers grown in Mexico are used to make the ground powder.



by Sackville Chile Recipes



Chipotle Chile

The Chipotle Chile is the dried, smoked, and ground fruit known as jalapeno of Capsicum annum.

A chipotle is a jalapeno pepper that has been smoked.

The brownish red Chipotle has a distinctive, smoky, sweet, meaty flavor with a moderately hot heat level.

The Chipotle Chile can be found whole, but can also be found powdered, flaked and in sauces. (Adobo Sauce)

Chipotle Chiles are used in Mexican, Tex Mex. and Central American cuisines and are also used in chili. snack seasonings. sauces and in adobo sauce.

by Cookingfor7 Chipotle / Adobo recipes

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Poppy Seed
The Poppy is the dried, kidney shaped seed of the annual Papaver somniferum.



The small slate blue seeds have a pleasant, crunchy nutty flavor and aroma.

Poppy Seed is produced in the Netherlands, Australia, Romania and Turkey.

The Dutch poppy seed is noted for its uniform slate blue color, and is the premier seed.

The red poppy flower is the recognized symbol for fallen warriors.

Poppy seed was used as a condiment as early as the first century A.D.

Poppy seeds are used in Turkish and Indian cuisines.

Indian and Turkish spice blends use the crushed Poppy Seeds for flavor and texture.

Poppy Seed is used on breads and rolls, added to vegetables, salad dressings.

3 Poppy Seed Recipes

Poppy Seed Dressing 11014
Poppy Seed Crackers 11625
Easy Yellow Pound Cake With Lemon Glaze 118866

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Saffron
Greek name, zafora or safrani



The name saffron comes from the Arabic word for saffron - "za'fran" - meaning "to be or to become yellow."

Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family.

Saffron is the most expensive spice in the world.

The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron.

A small amount of saffron threads are all that is required to impart its yellow color and aroma.

The dried saffron threads range from an orange red to yellow in color and are 1 inch to 1 1/2 inches long. They resemble slightly curled, thin cooked pasta.

Saffron has a strong perfume aroma similar to honey and its flavor is compared to a spicy bitter honey.

Saffron imported from Spain is considered to be the best saffron available.

It is native to the Mediterranean and is also grown in Spain, France, England, Italy, Portugal, India, Turkey, China and Iran.

You could substitute saffron with turmeric but will have to use 4 times as much.

It is used in Mediterranean cuisines.

Saffron is used to flavor salads, sauces, potatoes, vegetables, rice, soups, cheeses, pastries, rice and seafood and boiled fish dishes.

It is also used in spice blends for paella, curry and bouillabaisse.

The bright orange yellow color also made saffron a useful dye.

Greeks and Romans used it to perfume their luxurious baths and for its medicinal purposes.

by Rita Saffron Gold Cookbook!

by Echo Echo I'm just mad about Saffron, Saffron's mad about me

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Sesame Seeds
Arican name, Benne
Common names: Sesame, Pearly white



Sesame is the dried, oval-shaped seed of the herb Sesamum indicum.

Sesame Seed is harvested by hand.

The ripe sesame seed pods open with a sharp pop at the slightest touch.

Sesame is generally described as a mild, nut flavor which gets stronger when toasted.

The seeds have a rich nut flavor when toasted, the untoasted sesame has flavor notes that are nutty, oily and slightly bitter.

Sesame Seed contains 25 percent protein and is used primarily for texture and flavor.

Sesame Seeds are used in breads, rolls, crackers, and salad dressings.

Middle Eastern, Muslim, and Asian seasoning blends use crushed, whole, and toasted Sesame Seeds.

Most of the Sesame Seed sold in North America is grown in Mexico, Central America and China.

Sesame seed is the oldest condiment known to man and was the first crop grown for its edible oil.

The Babylonians made sesame cakes, wine, and brandy and also used the oil for cooking and toiletries.

Sesame was used by the Egyptians as a medicine.

3 Sesame Seed Recipes

Sesame Seed Salad Dressing 60178
Italian Sesame Seed Cookies 64587
Sesame Seed Challah (Egyptian Holiday Bread) 40251

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Sumac
Rhus coriaria
Fam: Anacardiaceae



Other Names: Elm-leafed Sumac, Sicilian Sumac, Sumach, Sumak, Summak, Tanner’s Sumach
French: Sumac
German: Sumach
Italian: Sommacco
Spanish: Zumaque
Arabic: Sammak
Greek: Sumac

The name sumac is derived from the Aramaic - summaq meaning dark red.

Sumac comes from a bushy shrub of the Anacardiaceae family.

Sumac grows in Sicily, southern Italy and in Iran.

It grows 10 feet high and has light gray or reddish stems which exude a resin when the hairy young branches are cut.

The leaves are pinnate with up to eleven serrated elliptic leaflets and hairy on the underside.

White flowers are followed by conical clusters of fruit, each is enclosed in a reddish brown hairy covering, they are small and round, ¼ inch in diameter.

The bouquet is slightly aromatic with a sour, fruity and astringent flavor.

Sumac is sold as a whole berry or as coarsely ground powder.

The berries are dried and crushed to form a coarse purplish red powder.

To ensure that your ground sumac doesn’t loose its potency make sure to store it away from light and air.

Dry ground sumac has a nutty texture with a tart, sour lemon taste.

There is no good substitute for sumac, but for color, paprika may be used.

Sumac is used in Arabian, Turkish, Lebanese and Greek cuisines.

Sumac is used as a rub for grilled meats and fish, as a flavoring for meats, stews, pita wraps, rice and vegetable dishes, salad dressings and marinades.

The berries can also be dried, ground and sprinkled into cooking, or macerated in hot water and mashed to release their juice and used as you would lemon juice.

Today, sumac berries are still boiled in water, drained and then pressed to extract their essential oils. The oil is then mixed with either olive oil or vinegar.

Sumac "Rhus coriaria" is sold as spice for cooking and has been used for centuries.

North American Indians used two native species of sumac, Rhus glabra and Rhis aromatica, to make a drink similar to beer.

Other varieties of sumac occur in temperate regions of the world; in North America Rhus glabra is known for its use in the tanning industry and for its medicinal properties.

A related variety is Rhus toxicodendron more commonly known as Poison Ivy, which can cause a severe skin reaction when touched.

The berries have diuretic properties and are used for reducing fever.

In the Middle East, a sour drink is made to help relieve upset stomachs.

by Elmotoo sumac & za'atar!

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Tamarind
Tamarindus indica
syn T.officinalis Fam Leguminosae



Other Names : Indian Date, Tamarindo
French: tamarin
German: Tamarine
Italian: tamarindo
Spanish: tamarindo
Indian: imli, imlee, amyli (dried)
Indonesian: asam
Lao: mal kham
Malay: asam
Sinhalese: syambala
Tamil: pulee, puli
Thai: makahm

Tamarind means date of India.

The tamarind tree is a tropical evergreen which grows to a height of 70 feet.

It has thick grey bark, small, pale green, oval leaves with small clusters of yellow flowers with red stripes.

Tamarind pulp comes from a brittle, curved brown bean pod.

The pod contains a sticky pulp with one to ten shiny black seeds.

The pulp is used as a flavoring for its fruity, sweet, sour, aroma and taste.

It can be found as a pressed fibrous slab, pulp in a bottled or as a dried pod.

The bouquet is slightly fruity in aroma and is sour tasting.

Originating in East Africa, tamarind now grows throughout the Indian subcontinent, Southeast Asia and the West Indies.

When working with a tamarind slab; steep a little in hot water for ten minutes, mash into a paste and pass through a sieve.

The fine pulp and juice will go through leaving behind the fibrous husk.

Tamarind slabs and paste store will last up to a year.

Tamarind pods will last indefinitely as they require maceration to release their juice, which is used as a souring agent.

It is used in lentil dishes, curries, chutneys, rice dishes, sauces, pulse dishes, jams, jellies, fruit drinks, cakes and Worcestershire sauce.

Tamarind is a mild laxative and digestive.

An antiseptic, Tamarind is recommended for a sore throat.

Tamarind works very well as a polish for brass and copper.

Sprinkle some salt on a slab of tamarind, wet it and rub it directly on the object to be polished.

3 Tamarind Recipes

tamarind glazed salmon 81341
Tamarind Honey Lamb Kabobs 101789
Tamarind Sauce 188299

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Turmeric
Curcuma domestica, syn: Curcuma long
Fam: Zingiberaceae

Other Names: Yellow Ginger, Yellow Root
Indian Saffron, Tumeric,
French: curcuma, saffron des Indes
German: Gelbwurz
Italian; curcuma
Spanish: curcuma
Arabic: kharkoum
Burmese: fa nwin
Chinese: wong geung fun
Indian: haldee, haldi, huldee, huldie
Indonesian: kunjit, kunyit
Malay: kunjit
Sinhalese: kaha
Tamil: munjal
Thai: kamin


Turmeric derives from the Latin terra merita meaning meritorious earth.

It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java, Peru, Australia and the West Indies.

Turmeric is a tropical perennial that is related to and is similar in size to ginger.

It can grow 2 to 3 ½ feet in height.

The bright green lily like long stemmed leaves are surrounded by conical clusters of pale yellow flowers.

Turmeric is the tuberous rhizome or dried root of the ginger type plant.

Its rough, segmented skin is yellowish brown with a dull orange interior that looks bright yellow when powdered.

Turmeric's flavor resembles a combination of ginger and pepper, warm and aromatic with an musky, earthy and slightly acrid aroma.

India is the primary exporter of Alleppy Turmeric, although Peru and China also export turmeric.

Alleppey Turmeric is highly regarded for its deep yellow to orange yellow color.

Chinese Turmeric, is browner in color but is of comparable quality to Alleppey.

Today, as in ancient times, Turmeric is still used in the East and Middle East as a dye and a condiment.

Turmeric is a bright yellow color and is a powerful coloring agent. It is always used ground.

It is also used to tint sweet dishes and to flavor meat, lamb, vegetables, curries, prepared mustard, pickles, relish, chutneys, rice dishes, butter and cheese.

Turmeric is one of the main ingredients in spice blends of the Caribbean, India, North Africa, Indonesia and the Middle East.

3 Turmeric Recipes

turmeric rice 48162
Pan-fried potatoes with Turmeric (for 1 double for 2) 25152
Healing Ginger Detox Tea With Turmeric 136256

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Vanilla
Vanilla fragrans, syn: Vanilla planifolia
Fam: Orchidaceae



Other Names: French: vanille
German: Vanille
Italian: vaniglia
Spanish: vainilla
Greek: vanilia

Vanilla is from the Latin word vagina, (which meant sheath or scabbard to a Roman)

Vanilla is native to Mexico and is the world’s third most expensive spice, next to Saffron and Cardamom.

Today Vanilla beans are exported from Madagascar, Indonesia, Uganda and Tonga.

Most of the world's highest quality beans come from Madagascar and Mexico, the Indonesian and Tahitian vanilla is weaker and considered inferior.

Vanilla is the dried, cured beans or fruit pods of the large, green stemmed climbing perennial, Vanilla planifolia, which is a member of the orchid family.

Its yellow or orange orchidaceous flowers grow in bunches, which blooms one flower at a time, during the two month season.

The tough and pliable beans are dark brown, slender, pleated and about 8 inches long. The beans are filled with thousands of tiny seeds.

The aroma and taste of vanilla is traced to the chemical "vanillin" which is produced by induced fermentation of the chopped beans.

Vanilla is a delicate, sweet, rich, spicy, flavor and aroma, dark brown in color and highly aromatic.

Vanilla extract is made by percolating alcohol and water through chopped, cured beans, it is very powerful.

Vanilla bean imparts the strongest vanilla flavor and without the alcohol of extract.

Vanilla is used to flavor cream sauces, puddings, ice creams, sugar, cakes, cookies, muffins, pies, custards, creams, soft drinks, eggnogs, soufflés, chocolate, preserves, sweet dough, candy, liqueurs Crème de Cacao and Galliano, and in perfumes and cigars.

Pre Columbian Mayans and Aztecs used vanilla to flavor beverages, Europeans and Americans first used vanilla to flavor hot chocolate.

17th century Europeans mixed vanilla beans with their tobacco for smoking and chewing.

by Vanilla Showcase

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Wasabi
Wasabia japonica
Fam: Brassic Wasabi

Other Names: Japanese Horseradish
French: Raifort du Japon
German: Bergstockrose, Japanischer Kren
Korean: Kochu-naengi, Gochu-naengi, Gyeoja-naengi, Kyoja-naengi, Wasabi
Thai: Wasabi
Chinese (Canonese): Saan kwai
Chinese (Mandarin): Shan kui Wasabi

Japanese horseradish or Wasabi is a pale green powder similar in flavor to horseradish but made from the tuber of a herb, Wasabia japonica.

Wasabi originates from Japan and today is still one of the most prized crops.

It is a member of the cruciferae family and is related to cabbages.

Wasabia Japonica grows in Northern Japan, parts of China, Taiwan, Korea, New Zealand, British Columbia, Oregon Coast, Blue Ridge Mountains of North Carolina and Tennessee.

Wasabi can take three years to mature it is a very slow growing perennial and grows about 2 feet in height.

It has a rooted, thickened rhizome, long petioles and large leaves that merge into single heart shaped leaves that grow to a length of 12 to 18 inches.

The wasabi rhizome looks much like a thick brussel sprout stalk after the sprouts are removed and the leaves fall off.

Its bouquet has little aroma when left whole, but once the tuber is scraped, broken or grated a penetrating pungent smell invades the nostrils, making eyes cry (even more than onions).

The flavor of wasabi is extremely strong, hot and sharp.

Fresh wasabi is preferred, it is better to make your own paste from the powder or fresh root.

If you are using powdered wasabi, make sure to allow time for it to be rehydrated so that you obtain a stronger flavor.

Treat the fresh root like horseradish, shredding only as much as needed, once grated pile the wasabi into a ball and let stand at room temperature for 5 minutes for the flavor and heat to develop.

Wasabi is used in Japanese cooking in the fillings for Sushi, and as a condiment for Sushimi and Soba dishes.

It is also mixed into a paste and is used as a hot condiment, and as a flavoring for dip, vinaigrette, mayonnaise and meats.

Wasabi powder is easy to store and will last almost 2 years if kept at a low temperature while sealed in an air-tight container or bag.

Wasabi encourages the bodies own defences to discard cells that have started to mutate, and acts as an anti-bacterial and anti-fungal agent against food poisons.

It is rich in beta carotenes and glucosinolates and can kill some forms of E-Coli and Staphylococcus.

by Wild for Wasabi

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Hi Baby Kato,
Thank you so much for your list of spices and all the great info!! I was glad you suggested rubbing the ground spice or toasting the spices to bring out the flavors. Also, it was great to let us know the length of time that spices last and where to properly store them.
Thanks for the recipes too!! I love spices!
Love,
Becky

Baby Kato,
I LOVE the Medicate Me link you set up. I am always looking for recipes like these. I am so, so, appreciative!!!
Love,
Becky

Echo Echo,
Thank you so much for your Medicate Me cookbook! I just love it and so happy that Baby Kato posted the link. I have sent it to many friends.
Lots of Love,
Becky

Hi Becky thanks so much, I'm so glad that you like it....I love spices also and I've learned so much....

There are alot of great cookbooks and recipes coming your way....every day will have a new one or up to 3 recipes per spice....enjoy.... bk

Another great job, thank you again!!

Thanks Lauralie, really appreciate this.... (you got me doing the happy dance).

FABULOUS topic Baby Kato - I will be popping by regularly!!

FT

Thanks French Tart, looking forward to your thoughts....

I didn't see sassafras on the list (maybe I missed it!) so I just wanted to mention it as September is the time of year that I harvest it.

I just go into the woods and dig up a dozen small saplings and cut the root off. When I get home, I clean the roots under running cool water, using a toothbrush to remove dirt.


I shave the outer bark off some roots for tea, and some roots I just keep whole or chop into pieces. I can use the pieces later for flavoring cajun soups (gumbo and jumbalaya), substituting the rootstock for file (pronounced FEE'-LAY). File is just dried, ground sassafras leaves.

I also like to use the roots in barbeque -- I just toss a piece in with the hot charcoal briquettes and the flavor it adds to any meat is just super.

In any case, it all gets frozen in zip-lock bags and keeps all year until I harvest a new batch.

I should also mention that Septenber is a good time around here (Appalachian foothills) to harvest woodland puffballs -- these are the small pufballs, pure white inside when suitable for eating. I get the puffballs and sassafras at the same time.



http://www.mushroomexpert.com/images/kaminski/kaminski_lycoperdon_perlatum_01_thumb.jpg

pat, the old bone man

Bone Man,
That is so interesting!!
Thanks much!!
Love,
Becky

Hi Pat...thank you so much for the wonderful information on Sassafras...and puffballs.

I loved the picture of the puffballs. I'd never heard of them or sassafras before.... and thats what this thread is all about....learning about spices.

Hopefully you will learn something about ones you currently use and maybe will be tempted to try a new one.

I've been learning so much...its been great fun.

Unfortunately, I am only showcasing 30 spices....there are so many out there.... that will be left out...so please, feel free to share your knowledge with us, about any spices you please.

You have a captive audience....and it is very much appreciated...Baby Kato