Saturday March 13 , 2010

Spices and Simple Condiments

A guide to common and less know spices and other condiments and flavorings used in cooking.

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#	Article Title	Hits
1	Allspice	2229
2	Anise Pepper	1359
3	Aniseed	1207
4	Aniseed Myrtle	1461
5	Asafoetida	11958
6	Capers	1355
7	Caraway	977
8	Cardamom	1613
9	Cayenne	1688
10	Celery Seed	2343
11	Chili	1279
12	Chocolate	993
13	Cinnamon & Cassia	1340
14	Clove	1191
15	Coffee	907
16	Coriander Seed	2513
17	Culinary Spices and Condiments	1865
18	Cumin	1472
19	Fennel	5832
20	Fenugreek	2382
21	Forestberry	899
22	Garlic	1057
23	Ginger	1475
24	Horseradish and Wasabi	2807
25	Juniper	946
26	Lemon Grass	1080
27	Licorice	1434
28	Mace	305
29	Mushroom and Fungi	239
30	Mustard	248

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Hint of Herbs

Bay leaf tastes like slightly bitter pepper, with a resinous note. Use in stews, broths, marinades, pickles and in your bouquet garni. Matches well with lentils or beans.

Choice Tidbits

A selection of recipes and tips from Chris and Tals Better Foods.

Full of Flavor

Hot and fiery, although varieties differ in heat and strong flavor, most will leave a tingling, burning sensation. Important in Mexican, Indian, south-east Asian and Chinese cuisines; will appear in curries of all kinds, Indonesian sambals or in Sechuan style cooking of China; easy to spot in Mexican tacos, sauces, meat and chicken dishes; West Indian pepper sauces for meat, fish and poultry count in their spiciness; found in southern European sauces and in the harissa paste, used to flavor couscous in north Africa.

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