Tip - A To T Guide To Spices

I've had this in my old database for some time, and don't remember the
source.  Hope y'all find it helpful.

Tracy


ALLSPICE: These small dark, reddish-brown berries are so called
because their aroma and flavor resemble a combination of cinnamon,
cloves and nutmeg. Use berries whole in marinades; for boiling and pot
roasting meats and poultry; in fish dishes, pickles and chutneys. 
Also available ground and excellent for flavoring soups, sauces and desserts.

ANISE: Commonly called aniseed, these small, brown oval seeds have
the sweet, pungent flavor of licorice. Also available ground. Use
seeds in stews and vegetable dishes, or sprinkle over loaves and rolls
before baking. Try ground anise for flavoring fish dishes and pastries 
for fruit pies.

CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice
flavor and especially delicious as a flavoring in braised cabbage and
sauerkraut recipes, breads (particularly rye), cakes and cheeses.

CARDAMOM: Small, triangular-shaped pods containing numerous small
black seeds which have a warm, highly aromatic flavor. You can buy
green or black cardamoms although the smaller green type is more
widely available.

CAYENNE: Orangey-red in color, this ground pepper is extremely hot and
pungent. Not to be confused with paprika which, although related, is
mild flavored.

CHILI POWDER: Made from dried red chilies. This red powder varies in
flavor and hotness, from mild to hot. A less fiery type is found in
chili seasoning.

CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are
processed and curled to form cinnamon sticks. Also available in ground
form. Spicy, fragrant and sweet, it is used widely in savory and sweet
dishes. Cassia (from the dried bark of the cassia tree) is similar to
cinnamon, but less delicate in flavor with a slight pungent 'bite'.

CLOVES: These dried, unopened flower buds give a warm aroma and
pungency to foods, but should be used with care as the flavor can
become overpowering. Available in ground form. Cloves are added to
soups, sauces, mulled drinks, stewed fruits and apple pies.

CORIANDER: Available in seed and ground form. These tiny, pale brown
seeds have a mild, spicy flavor with a slight orange peel fragrance.
An essential spice in curry dishes, but also extremely good in many cake and
cookie recipes.

CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic
flavor and is used extensively in flavor curries and many Middle
Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and
pork dishes.
Use ground or whole in meat dishes and stuffed vegetables.
All spices should be stored in small airtight jars in a cool, dark
place, as heat, moisture and sunlight reduce their flavor.

FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor
which, when added in small quantities, is very good in curries,
chutneys and pickles, soups, fish and shellfish dishes.

GINGER: Available in many forms. Invaluable for adding to many savory
and sweet dishes and for baking gingerbread and brandy snaps. Fresh
ginger root looks like a knobby stem. It should be peeled and finely
chopped or sliced before use. Dried ginger root is very hard and light
beige in color. To release flavor, "bruise" with a spoon or soak in hot
water before using. This dried
type is more often used in pickling, jam making and preserving. Also
available in ground form, preserved stem ginger and crystallized ginger.

MACE & NUTMEG: Both are found on the same plant. The nutmeg is the
inner kernel of the fruit. When ripe, the fruit splits open to reveal
bright red arils which lie around the shell of the nutmeg - and once dried
are known as mace
blades. The flavor of both spices is very similar - warm, sweet and
aromatic, although nutmeg is more delicate than mace. Both spices are also
sold ground.
Use with vegetables; sprinkled over egg dishes, milk puddings and
custards; eggnogs and mulled drinks; or use as a flavoring in desserts.

PAPRIKA: Comes from a variety of pepper (capsicum) and although
similar in color to cayenne, this bright red powder has a mild flavor.

PEPPER: White pepper comes from ripened berries with the outer husks
removed. Black pepper comes from unripened berries dried until dark
greenish-black in color. Black pepper is more subtle than white. Use white
or black
peppercorns in marinades and pickling, or freshly ground as a seasoning.
Both are available ground.
Green peppercorns are also unripe berries with a mild, light
flavor. They are canned in brine or pickled, or freeze-dried in jars.
They add a pleasant, light peppery flavor to sauces, pates and salad
dressings. Drain those packed in liquid and use either whole or mash them 
lightly before using. Dry green peppercorns should be lightly crushed 
before using to help release flavor, unless otherwise stated in a recipe.

POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both
sweet and savory dishes. Sprinkle over desserts and breads.

SAFFRON: This spice comes from the stigmas of a species of crocus. It
has a distinctive flavor and gives a rich yellow coloring to dishes,
however, it is also the most expensive spice to buy. Available in small
packets or jars (either powdered or in strands - the strands being far 
superior in flavor). This spice is a must for an authentic paella or 
Cornish Saffron Cake. Also an extremely good flavoring for soups, 
fish and chicken dishes.

SESAME SEEDS: High in protein and mineral oil content, sesame seeds
have a crisp texture and sweet, nutty flavor which combines well in
curries and with chicken, pork and fish dishes. Use also to sprinkle over
breads,cookies and pastries before baking.

STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic
smell, rather similar to fennel. Use very sparingly in stir-fry dishes. Also
good with fish and poultry.

TURMERIC: Closely related to ginger, it is an aromatic root which is
dried and ground to produce a bright, orange-yellow powder. It has a
rich, warm, distinctive smell, a delicate, aromatic flavor and helps give
dishes an attractive yellow coloring. Use in curries, fish and shellfish 
dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient 
in mustard pickles and piccalilli.

All spices should be stored in small airtight jars in a cool, dark
place, as heat, moisture and sunlight reduce their flavor.