Spices, Seasonings, and Herbs

Budget101 Discussion List Archives Pantry Chat Spices, Seasonings, and Herbs

Viewing 3 reply threads
  • Author
    • #248165

      Spices & Seeds
      Spice seeds should be left whole until you are ready to use them.
      Coriander — highly aromatic, with a mild hint of orange peel; whole seeds or ground, in Indian dishes, with poultry, meat, and veggies, especially carrots
      Turmeric — musky, peppery; mainly sold ground, use to color foods yellow for curries or bean dishes and is an alternative to saffron
      Cloves — sweet, highly aromatic; stud onions, oranges and baked hams, ground for baking or on fruit
      Cardamom — strong, with a lingering lemonlike aftertaste; in Indian and Middle Eastern cooking, especially sweet dishes…use the seed not the hull
      cumin — very distinctive, slightly bitter, a little like caraway; in mexican, african, and indian food, with chicken and veggies
      cinnamon — subtle, spicy-sweet; fruit, baking, syrups, custards
      ginger — hot, pungent, warming; desserts, pickles, indian and chinese spice mixtures
      saffron — pungent, aromatic, sometimes faintly bitter; very expensive (stigma of crocus), but good on rice and fish
      caraway seeds — pungent, bittersweet; in austrian and german soups, stews, veggies, breads, cheese and sausage
      white sesame seeds — mildly nutty, best recognized in tahini paste made from ground white sesame seeds; in middle eastern and chinese cooking
      poppy seeds — nutty, slightly sweet; in baking and indian dishes, as a garnish for salads, noodles, and veggies
      dill seeds — lingering, with a hint of aniseed similar to caraway; in scandinavian and eastern european cooking with fish, pickled cucumber, veggies, and bread

      the pepper family
      many peppers are made from dried capsicums.
      paprika — the mildest of the pepper family; in hungarian and spanish dishes and as a colorful garnish
      cayenne — made from one of the hottest varieties of chilies; in mexican and cajun dishes and to add ‘heat’ to any dish
      hot pepper flakes — very fiery with lots of seeds, so use with caution; sprinkle sparingly in or over foods, before or after cooking
      chili powder — in fact a blend of chilies, garlic, cumin, and oregano; for authentic mexican, indian, and southwestern dishes

      spice mixtures
      ready-made blends of ground spices are time-saving, economical, and very handy to have in the pantry.
      curry powder — source of product determines amount of ‘heat’; gives curry an authentic flavor, which is often difficult to achieve by mixing spices at home
      garam masala — usually a mix of cumin, coriander, cardamom, cloves, cinnamon, pepper, mace, and bay; in mild curries
      pie spice — traditional mixture of ground sweet spices: usually allspice, cinnamon, cloves, coriander, mace and nutmeg; mainly for baking

      salt & pepper
      these are essential in the kitchen, both for cooking and as table condiments.
      table salt — refined salt with anti-caking agents; for cooking and at the table
      coarse salt — large or medium-size crystals; for cooking and at the table
      black pepper — whole peppercorns and ground; grind the whole for a fresh ‘kick’ and pre-ground for large meals

      dried herbs
      fresh herbs are preferable to dried in salads and sauces, but dried herbs are often better in dishes like casseroles and stews that require long cooking, so a small stock of dried herbs is essential.
      sage — lightly bitter, stronger than fresh sage; good with meat, egg and cheese dishes when used sparingly
      dill — subtle, tones of aniseed; for marinades and dressings, cucumbers, fish and root veggies
      oregano — powerful, almost spicy; in mediterranean and italian dishes and sauces
      bay — pungent, resinous; in stocks, sauces, soups, and stews
      basil — sweet, spicy; in salads, long-cooking sauces and casseroles
      rosemary — pungent, spicy yet refreshing; in casseroles and marinades with any meat, potatoes and breads

    • #458149

      Thanks for sharing, i gotta cut down on my salt intake.

    • #458166

      Love growing & drying my own herbs!

    • #462120

      I have found a few things that I did not know. So thanks for sharing. Have a great day

Viewing 3 reply threads
  • You must be logged in to reply to this topic.

Budget101 Discussion List Archives Pantry Chat Spices, Seasonings, and Herbs