All About Spices - 1
Contributed by: Chris WebAdmin. of RecipesNow.com
Allspice
These small dark, reddish-brown berries are so called
because their aroma and flavor resemble a combination of cinnamon,
cloves and nutmeg. Use berries whole in marinades; for boiling and
pot roasting meats and poultry; in fish dishes, pickles and chutneys.
Also available ground and excellent for flavoring soups, sauces and
desserts.
Anise
Commonly called asniseed, these small, brown oval seeds have
the sweet, pungent flavor of licorice. Also available ground. Use
seeds in stews and vegetable dishes, or sprinkle over loaves and
rolls before baking. Try ground anise for flavoring fish dishes and
pastries for fruit pies.
Caraway
Small brown, crescent-shaped seeds with a strong liquorice
flavor and especially delicious as a flavoring in braised cabbage and
sauerkraut recipes, breads (particularly rye), cakes and cheeses.
Cardamom
Small, triangular-shaped pods containing numerous small
black seeds which have a warm, highly aeromatic flavor. You can buy
green or black cardamoms although the smaller green type is more
widely available.
