A Handy Guide to Spices

Because I'm a lover of research, I tend to assume that everyone likes to research, however, I have noticed a severe lack of information in the generations up and coming. Anytime I quiz my children or grandchildren on what would be general knowledge they just shrug their shoulders and say they don't know and don't care to know. What are we to do with the kids today!!!

I like cooking and baking and, through the years, have collected three ring binders and notebooks full of information. I've thought of putting it all on computer, but computers have been known to crash.

Allspice is a pea-size fruit that grows in humid climates such as Mexico, Jamaica, and Central and South America. The flavor is similar to a blend of cloves, cinnamon and nutmeg. Whole allspice can be used to make pickles, enhance flavors in meats, fish and gravies. Ground allspice is best used in puddings, relishes, fruit preserves and, of course, baking products.

Basil is the dried leaves and stems of an herb grown in the U.S. and Northern Mediterranean area. Basil has an aromatic, leafy flavor and is best used as flavoring tomato dishes and tomato paste or soups. It can also be used with cooked peas or squash and can be sprinkled over meats and poultry.

Bay Leaves are the dried leaves of an evergreen grown in eastern Mediterranean countries. Bay leaf has a sweet floral flavor. It is best used for pickling, stews, soups and sauces. It can also be used with a variety of meats and fish.

Caraway is a seed of a plant grown in the Netherlands and is flavored like a combination of anise and dill. Uses for caraway include baking breads, added to sauerkraut, noodle dishes and cheese spreads. It can also be used to enhance french fries, liver or canned asparagus.

Curry Powder is a ground blend of ginger, turmeric, fenugreek seed and as many as 20 different spices. It can be made hot or mild depending on the amount and what kind of spices are mixed. The uses are as varied as the spices. Curry is usually used in East Indian cooking for lamb, chicken, eggs, vegetables, etc.

Dill is a seed of the dill plant and has a clean, aromatic taste. The "fronds" of the dill plant are also used as seasonings in pickling recipes and adds yummy flavor to sauerkraut, potato salad, pasta salad and (some people) use it in green apple pie.

Mace is the dried covering of the nutmeg seed and flavored similarly to nutmeg. Uses for whole mace include pickling, flavoring fish or fish sauce, and stewed fruit. Ground mace is used in baked products such as pastries and doughnuts. It adds an unusual flavor to chocolate type desserts.

Marjoram is an herb in the mint family and has a minty-sweet flavor. It is used in beverages, jellies, to flavor soups or stews, with fish and in sauces. Marjoram is frequently used to sprinkle on lamb while it's roasting.

MSG (Monosodium Glutamate) is a vegetable protein derivative for enhancing natural food flavors. Small amounts or adjusted to individual taste can be added to steaks, roasts, chops, seafoods, stews, soups, chinese food and cooked vegetables.

Oregano is the leaf of a bush grown in Italy, Greece and Mexico. Oregano is excellent in tomato dishes such as spaghetti sauce or on pizza and other Italian dishes. It is also excellent in chili.

Paprika is a mild, sweet red pepper grown in Spain, Central Europe and the United States. It is aromatic and prized for its brilliant red color. Paprika is useful as a garnish in pale foods, such as devilled eggs, chicken paprika, Hungarian Goulash and salad dressings.

Poppy is a seed of a flower grown in Holland. It has a rich fragrance and crunchy, nutty flavor. It is great as a topping for breads, rolls and cookies. Also used in buttered noodles or poppy seed dressing for salads.

Rosemary is an herb which resembles a curved pine needle. It is grown in France, Spain and Portugal and has a sweet, fresh taste. Uses include lamb dishes, soups, stews and to sprinkle on meat before roasting.

Sage is the leaf of a shrub grown in central Europe. The flavor is minty and is best used for meat and poultry stuffing, sausages, meat loaf, hamburgers, stews and salads.

Thyme is the leaves and stems of a shrub grown in France and Spain. Thyme has a strong, distinctive flavor and is used in poultry seasoning, soups, stews and fish dishes. Very good on fresh sliced tomatoes.

Turmeric is a root of the ginger family and is grown in India, Haiti, Jamaica and Peru. It has a mild, gingery/peppery flavor. Best used as a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats. dressings, and salads.