All About Spices - 2
Contributed by: Chris WebAdmin. of RecipesNow.com
Orangey-red in color, this ground pepper is extremely hot and
pungent. Not to be confused with paprika which, although related, is
Made from dried red chilies. This red powder varies in
flavor and hotness, from mild to hot. A less fiery type is found in
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
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.
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.