Celery salt consists of two ingredients: celery powder and salt. Its simplicity makes it easy to make your own by combining the two spices as long as you remember that you should combine them in roughly equal amounts. Blends in stores may have as much as 2:1 ratio of salt to celery seed, so a 1:1 ratio gives you a lower sodium blend with a ...
The fact that salt and pepper shakers are standard on most dining tables, indicates that both are popular, widely used seasonings. While pepper is a spice, salt is a mineral. Culinary salt types available to the consumer include iodized salt, salt kosher salt, sea salt, smoked salt, rock salt, pickling salt, Hawaiian sea salt, grey salt and black salt.
Baharat is very common in Middle Eastern cooking. It is not actually one spice, but a blend of several spices. What spices are included in the blend vary geographically, but you can generally expect the following spices to be found in baharat: black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon.
Basil Leaves Basil is a common spice consisting of the dried leaves of Ocimum basilicum, an annual herb of the family Lamiaceae (Labiatae) native to India and Iran. Basil leaves are a member of the mint family, and was known as the herb of kings in ancient times.
Garam masala is a blend of ground spices used extensively in Indian cuisine. It's sometimes used on its own, but it can be mixed with other seasonings as well. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground.
In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground.
Tags: Cardamom Elaichi Healthy food Indian spices Elaichi or cardamom is one of the most common spices seen in an Indian household. Not only does it add sweet taste and unique flavour to your dishes, it is also widely used as a natural mouth freshener.
Thyme (pronounced "time") is a fragrant, small-leafed, woody-stemmed culinary herb that is used frequently in Mediterranean, Italian and Provençal French cuisines. It pairs well with lamb, poultry, and tomatoes, and is often used in soups, stews, stocks, and sauces.