Spices are the buds, fruits, flowers, bark, seeds, and roots of various plants and trees. Many of our favorite spices grow in tropical climates. You should store your dried herbs and spices in a cool place and keep them covered in opaque containers. Dried spices are affected by heat, light, and moisture and they can deteriorate their quality. Spices are good for 6 months and should be discarded after that time. Whole spices last longer than ground spices. When in doubt about how much of a dried spice to add to a dish, use less. You can always add more spice later on. Most dried spices are added to dishes at the start of cooking so they have a chance to develop their full flavor. Always taste your food before serving it, you can adjust the seasoning at that point.
The following is a list of dried herbs and spices –
Allspice – this is a small, brown berry and tastes like a blend of cinnamon, cloves and nutmeg. Use in braised meats, sausages and stewed fruits.
Anise seed – this is a small seed with the mild flavor of licorice. Baked goods like cookies, bread and pastries benefit from the anise flavor.
Bay leaf – these leaves are stiff, dark green, oblong leaves with a pungent taste and aroma. A very important herb it’s used in sauces, soups & stews.
Caraway seed – this seed is dark brown and curved. Used in rye bread, sauerkraut, pork and cheese spreads.
Cardamon – tiny, brown seeds which are very expensive, and taste sweet. Used in pastries and Pickling.
Cayenne red pepper – ground up form of hot pepper that is very hot. Used is sauces, soups, meat and fish dishes.
Celery seed – very tiny brown seeds with the flavor of celery. Used in coleslaw, salads, and tomato dishes.
Chili powder – blend of spices which include cumin, Chili peppers, oregano and garlic. Commonly used in chili, Mexican dishes, appetizers and meat.http://Spicy Crockpot Chili
Cinnamon – this is the bark of cassia trees. Often used in sweet potatoes, ham and baked goods.http://Peach Strawberry Pan Dowdy
Cloves – this is a dried flower bud from a tropical tree and is considered pungent and sweet. Used in stocks, sauces, ham, pickling and pastries.
Coriander – This is a hollow seed that is round and light brown with a sweet and musty flavor. Commonly used in sausages, for pickling and in gingerbread.
Cumin – seed that is small and light brown. It’s an ingredient in curry and chili spices and also used in sausages, egg and cheese dishes.
Curry powder – a mixture of many different spices including red pepper, turmeric, cumin, coriander, ginger, cloves, cinnamon, and varies in taste and heat. Used in curry dishes, soups, rice and eggs.http://Hawaiian Curried Chicken and Vegetables
Fennel – these seeds are greenish-brown and large. Used in Italian sausage, fish and tomato dishes.
Garlic – member of the onion family, strong and aromatic, comes fresh in bulbs or ground into a spice. Used in Italian and Asian cooking.http://Jersey Roasted Asparagus & Corn
Ginger – this is a knobby root of the ginger plant and comes fresh or ground. Used in braised meats, stir fry asian dishes and some baked goods.
Juniper berries – soft, purple berries with a piney flavor. Used in making gin, sauerkraut and game dishes.
Lemon grass – this is a tropical grass with the aroma of lemon. Used primarily in Asian dishes.
Mace – this is the orange colored outer coating of nutmeg. Used in baked goods, pork, fish and spinach dishes.
Mint – comes in two varieties; spearmint and peppermint with a fresh, cool flavor. Used often in lamb, fresh fruit, and tea beverages.
Mustard seed – comes in white, yellow and brown with a pungent flavor. Used for pickling, sauces, gravies, cheese and egg dishes.
Nutmeg – aromatic kernel of nutmeg fruit. Often used in soups, cream sauces, desserts and custards.
Oregano – pungent pizza spice. Used in tomato and Italian dishes.http://Roasted Potatoes and Carrots
Paprika – ground up sweet red pepper. Can be sweet, mild, or hot. Used primarily in Spanish and Hungarian dishes.
Poppy seed – black and blue tiny seeds. Mostly used as a topping for bagels, breads and rolls.
Saffron – red stigma of saffron crocus. Very expensive. Turns foods yellow. Must be steeped in hot water before using. Used in poultry, fish and paella.
Sesame seeds – nutty tasting small yellow seed. Has a high oil content. Used to garnish bagels, rolls and bread.
Star anise – seed pod that is star shaped. Used primarily in Chinese dishes.
Turmeric – yellow root of ginger family with a peppery taste. Used in curry powder, pickles, eggs and rice.
