1 no ingredients
Directions
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 asniseed, 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 aeromatic 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.
Servings: 1 servings
A To Z Of Spices (Part 1) Recipe brought to you by Recipe Ideas
Categories: Spice Mix
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the far past, at least as far back into history as the early Egyptians, and maybe further still. However, these, old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans 25BC a man called Apicius created some scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. Aspicius describes how the Roman cooks made use of many spices, including a few that are still present in modern kitchens like basil, rue and dill. Moving on, we have some recipe books dating from the 14th Century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that we all know today, but rather accounts of the types of food enjoyed by the wealthy. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new foods and spices created an outbreak in manuscripts on food, the majority of which still exist in private cookery archives. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this A To Z Of Spices (Part 1) recipe.
