Types of Spices
Amchur is the spice from dried mangos and is also known as Amchoor or mango powder. Used in north Indian vegetarian dishes it provides a fruity tanginess.
Many other leaves have a similar appearance and aroma like true bay leaves, but not the same nutrient content. This plant is a small tree native to the Mediterranean region. Laurel trees were present everywhere in the region, but changing climates have shrunk their natural growth.
Since ancient times, black pepper is one of the most widely-traded spices in the world. It is not a seasonal plant and is, therefore, available throughout the year. When dried, this plant-derived spice is referred to as a peppercorn.
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit which is usually dried and used as a spice and seasoning, known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter and dark red, and contains a single seed like all drupes.
A bouquet garni featuring thyme, rosemary, leeks, parsley and bay leaf. Ian O'Leary / Getty Images A Bouquet Garni (pronounced "bo-KAY gar-NEE") is bundle of herbs and aromatics (such as celery or leeks) tied together with cooking twine and simmered in stock, soups or sauces to add flavor and aroma.
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.
These two spices are often confused as many spice companies call both cinnamon and cassia ‘Cinnamon’! Sri Lankan, AKA Ceylon Cinnamon quills are 8cm lengths of tightly rolled, concentric layers of the very thin underneath layer of bark.
The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright.
Cayenne pepper is pure ground dried chiles, while chili powder is a blend of spices, of which cayenne happens to be but one. The other ingredients include cumin, garlic powder, oregano, and paprika. But the ratio is one part cayenne to seven parts other things, depending on the blend (see below).
Cinnamon (/ ˈ s ɪ n ə m ən / SIN-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods,tea and traditional foods.
Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. They are a popular flavouring agent used in a variety of ways across the world, particularly in Asia.
spices McCormick® Cloves, Ground. The dried, ... Golden Clove Ham Glaze MIX 1/2 cup packed brown sugar, 2 tbsp. honey, 1 tbsp. water and 1/2 tsp. Ground Cloves.
Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera. Roasted coriander seeds, called dhana dal, are eaten as a snack.
The most commonly sold powder is made from amber cumin seeds, as opposed to white or black. Coriander is the seed of the cilantro plant. Ground coriander is the powder form of the seed.
Cream of Tartar, also known as tartaric acid, has an astringent quality and gives food a tartness. It is commonly used to stabilize egg whites for meringue, in snickerdoodles, and to polish copper cookware.
Cumin is also useful to spice up plain rice, breads, or other dishes when a spicy flavor is desired. When combined with other spices, such as garlic and chili powder, the mix makes a nice rub for grilling lamb and chicken. Cumin has a deep-rooted history as a common spice and is mentioned in both Testaments of the Bible.
Cumin is a flowering plant that has been grown as a spice since ancient times. It's a member of the Apiacea family and grown natively in the eastern Mediterranean region and east of India. Cumin requires a hot climate for growth.
This recipe produces a quick version of Garam Masala, the aromatic blend of spices often used in Indian cooking.
The proverbially small seeds have a strong pungent flavor, and are used in many marinades and pickling recipes as well as condiments. The Spice House carries mustard in whole seed and powdered form. Regular mustard has a medium heat level, and is the most popular mustard for European and American dishes.
Cooks and chefs all over the world…have vacillated through the years over the desirability of mace versus nutmeg…No wonder at times…people seem to have wanted what was harder to come by…and priced mace much higher than nutmeg due to the unavailability of mace….
Some chili powders are not blends and are usually labeled with the name of the individual chili used, such as ancho, habanero, or chipotle chili powders. Chili powder gives a bowl of chili its red color and deep, spicy flavor.
Turmeric is a powerful spice with an impressive list of uses and benefits. It’s known for its antioxidant content and ability to work as an anti-inflammatory. Many cuisines around the world prize this common culinary spice, and with good reason.