All About Spices - 3
Contributed by: Chris WebAdmin. of RecipesNow.com
Sold in seed or ground. Cumin has a warm, pungent aromatic
flavor and is used extensively in flavor curries and many Middle
Eastern and Mexican dishes. Popular in Germany for flavoring
sauerkraut and pork dishes. Use ground or whole in meat dishes and
These small, yellow-brown seeds have a slight bitter flavor
which, when added in small quantities, is very good in curries, chutneys
and pickles, soups, fish and shellfish dishes.
Available in many forms. Invaluable for adding to many savory and
sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root
looks like a knobby stem. It should be peeled and finely chopped or sliced
before use. Dreid ginger root is very hard and light beige in color. To
release flavor, "bruise" with a spoon or soak in hot water before using.
This dried type is more often used in pickling, jam making and preserving.
Also available in ground form, preserved stem ginger and crystallized