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 possible to trace the history of transcribed cooking instructions back into antiquity, in fact as far as pharonic Egypt, and possibly even further. In practice though, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. He describes how the meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient Romans were skilled in the use of many different herbs, including a few you will know such as bay, rue and dill. Moving on, there are a couple of books which were published in the 1300s : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that is served today, but rather recipes for the types of meals prepared by the cooks of the rich and wealthy people of the time. Later, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, including spices such as basil and rosemary. The introduction of these new tastes caused a surge in recipe books, the majority of which are now in private collections. By the advent of the 1900s, cooking books were starting to become popular as a result of increased literacy, more spare time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this A To Z Of Spices (Part 1) recipe.
