Allspice, also Jamaica pepper, sometimes pimento, is the unripe berry of the Pimienta dioica tree; which is dried, ground, and used as a seasoning. Its name comes from its flavor, which is reminiscent of many spices, including cinnamon, cloves, and nutmeg, with a peppery flavor.It is the primary spice in the Jamaican Jerk Spice blend.
Anise is both a vegetable and a spice.As a spice, the dried seeds are ground for use. Anise smells somewhat like star anise, fennel and liquorice. Anise is a strong spice, so use it sparingly. A few seeds, perhaps 10 at most, will improve the flavor of pizza sauce.As a vegetable, the stalks are used. A typical use would be stir-fry.The finely divided leaves can also be used to flavor a dish.
Annatto, also onoto, achiote, is a spice made of the red pulp surrounding the seeds of the achiote tree in South America.Annatto is commonly used as a food colouring agent, and has the food additive number E160b. It give cheeses such as Cheddar and Red Leicester their colour, and helps butter and margarine appear the colour that customers expect it to be.The traditional Venezuelan dishes hallaca and perico use annatto in their preparation.
Asafoetida (Ferula asafoetida), is a dark amber resin which comes from the dried sap from the stem and roots of this wild fennel. The most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with flour and gum arabic.It is mainly grown in Iran,Afghanistan,and Kashmir.This spice is used as a digestive aid and in pickles.Its odour is so strong that it must be stored in airtight containers; otherwise, it spoils other foodstuffs. It loses its smell in cooking, however, and presents an onion-like taste. In India, it is used especially by the Brahmin caste of the Hindus and by adherents of Jainism, who are not allowed to eat onions.
Basil is a herb, the green leaves of which are used extensively in Italian cuisine. It is the basis of pesto sauce, and is also widely used as a garnish.
Bay leaves are the aromatic leaves of several species of the laurel family. They are used in cooking for their distinctive flavor and fragrance, and may be used fresh or dried. Mediterranean bay leaf The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. California bay leaf The leaf of the California bay tree also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay, but has a stronger flavor. Indian bay leaf (Tej pat) The leaf of the Cinnamomum tejpata tree, similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves, but is culinary quite different. Indonesian bay leaf (Daun Salam) The dried leaf of the Eugenia polyantha Wight plant of the Myrtaceae family. There is no good substitute for this leaf in cooking. Daun Salam is Indonesian for Peace Leaf.
Caraway, also spelled carroway, is one of the most common spices of German-speaking countries. People cook with the fruits of the plant, which are usually referred to as the seeds.Caraway is most commonly used whole in rye bread. Caraway is often confused with cumin. Both belong to the same family of spices.
Cardamom is a pungent aromatic spice. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is a primary ingredient of curry powder. In the Middle East, cardamom is used to flavour coffee or tea. Cardamom can also be spelled cardamon or cardomom and in India is popularly known as elaichi. Chicory is a bushy, perennial herb with blue or lavender flowers. Common chicory is also known as blue sailors, succory, and coffeeweed. The plant is cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in...
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