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Home : Tips & Techniques : All About Spices - 3

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All About Spices - 3

Contributed by: Chris WebAdmin. of RecipesNow.com

Cumin

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 stuffed vegetables.

Fenugreek

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.

Ginger

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 ginger.


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