In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason. Handheld pepper mills (or "pepper grinders"), which mechanically grind or crush whole peppercorns, are used for this purpose.
Today, pepper, known as the King of Spices and the Master Spice, still accounts for one-fourth of the world's spice trade. Tunisians lead in pepper consumption with half a pound per person per year, whereas Americans consume about one-quarter pound per year.
Young ginger rootstalks are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.
Fresh ginger should be peeled before eaten. Ginger root should be kept in a cool, dry place, usually at 40 to 45 degrees Fahrenheit. After purchasing, ginger may be refrigerated in plastic wrap for up to one week. For longer storage, peel ginger root and cover it with sherry wine before refrigeration. Freezing for up to three months is also an option
Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature, the outer skin is a light green colour. These can sometimes be found in Oriental markets.
Powdered ginger is the buff-coloured ground spice made from dried root.
The pungently sweet spice we know as cinnamon is ground from the dried bark of trees in the evergreen family of the genus Cinnamomum. There are several varieties of cinnamon-producing trees with characteristics that differ according to the area to which they are native. Some types resemble thick-stemmed bushes, standing 6 to 10 feet tall, while others grow as large as 5 feet in girth and 50 feet in height.
At harvest, cinnamon-tree bark is slit and stripped off both trunk and branches. It then curls up tightly, making long, slender "quills," or cinnamon sticks. Because cinnamon retains its aroma and flavor longer in the bark form, it is almost always left in sticks until it reaches its final destination.
Most cinnamon used in the United States is derived from trees grown in southeast Asia, and is sometimes referred to as cassia. This term is used to distinguish the southeast Asian types of cinnamon from Ceylon and other cinnamons. "Cassia" is the species name of the Cinnamomum species that grows in China.
The southeast Asian species produce the product most Americans recognize as cinnamon - a reddish-brown powder with a strong characteristic aroma and flavor. Quite different are the Sri Lankan (Ceylon) and Ceylon-type cinnamons. These are characteristically tan-colored, with flavor and aroma so much milder than that of cassia that the average person in this country would consider them weak or poor cinnamon. Most Sri Lankan cinnamon brought into the United States is re-exported to Mexico, where it is preferred for certain confections. For labeling, however, any bark from the Cinnamomum family, whether cassia or Ceylon-type, may be called "cinnamon."
Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material, being largely used in the preparation of some kinds of desserts, chocolate, spicy candies, tea, hot cocoa, and liqueurs. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices which can be consumed directly.
Paprika is a spice that is often overlooked by cooks. The only time we think of paprika is when we make potato salad or chicken, using the spice for color to make drab dishes look alive. But paprika is an interesting spice that can be used for much more than a coloring agent.
Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as the sweet Bell pepper to the milder chili peppers. The Paprika peppers originally grown were hot. Over time, they have evolved to the milder varieties. The peppers also range in size and shape depending on where they are grown . Some are grown in Spain, Hungary, California and other parts of the U.S. The most commonly produced paprika is made from the sweet red pepper also called the tomato pepper.
Paprika powder ranges from bright red to brown. Its flavor ranges from sweet and mild to more pungent and hot, depending on the type of pepper used in processing. Sweet paprika is the standard. It is mild in flavor. The hot paprika gives your taste buds a jolt. Both varieties are generally carried in most supermarkets.
Paprika is strongly associated with Hungarian cuisine. They use in dishes such as chicken papirkash and goulash. It is used in many spiced meat products like Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews and casseroles. In India it is sometimes used in tandoori chicken to give it the red color. It is often used as a garnish for salad, appetizers and eggs. In Spain paprika is used to flavor shell fish dishes, rice, and season tomato and green pepper salads.
Paprika releases its color and flavor when heated. So when you sprinkle it over colorless dishes it improves the food’s appearance not its flavor. This is why it is often used as a garnish, not a flavoring. However you can used it as a flavoring by stirring the powder into some oil before adding it to a recipe. You can brush the paprika on meats, poultry, or fish. Its important to remember when using paprika in sauces that it has a high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long.
Paprika can be used creatively in cooking . Add 2 tablespoons to your favorite pasta sauce. Sprinkle it on potatoes or homemade fries for a change of seasonings. Use it liberally on poultry ,meat, and fish when cooking. Use paprika as a milder seasoning in chili or stews. It can even liven up some soups with color and flavor.
A red powder made from grinding dried sweet red peppers; used as a garnish and seasoning. The color varies from bright orange-red to deep red, depending on the peppers used. Most commercial paprika comes from Spain, South America, California and Hungary. Hungarian paprika is thought to be the finest, and will be labelled as from the Szeged region. In Hungary there are six classes or types of paprika ranging from delicate to hot. To maintain the stronger taste that consumers expect, some spice companies add cayenne to heat up Hungarian paprika. Commercial food manufacturers use paprika to add color. If a food item is colored red, orange or reddish brown and the label lists "Natural Color," it is likely paprika. Paprika releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor. Similarly, if you want to color the contents of a dish, stir the paprika into a little hot oil before adding.
The Cayenne is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae).
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.
Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Sichuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units. It is also used as a herbal supplement.
Today, cumin is identified with Indian, Tex-Mex, Cuban, Thai cuisine and Northern Mexican cuisine. Cumin can be found in some Dutch cheeses like Leyden cheese, and in some traditional breads from France. It is also commonly used in traditional Brazilian cuisine. Cumin is a critical ingredient of chili powder and curry powder.
Cumin can be used to season many dishes, either ground or as whole seeds, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. While it can also be added to salsa to give it extra flavor, it is one of the main ingredients in making authentic Mexican guacamole. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent. Cumin was also used heavily in ancient Roman cuisine.
In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans.
Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches. One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.
