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ALLSPICE BERRIES (PIMENTO)
Also known as Jamaican pepper, allspice is the dried unripe fruit of the pimento plant. A common misconception
is that allspice is a mixture of other spices such as pepper, cinnamon, cloves and nutmeg. In reality, it is a single spice
that is very aromatic and complex in scent and flavor.
Common Uses: Caribbean cuisine, mole sauces, barbecue, pumpkin pie,
beef stew and curry powder
AJOWAN SEEDS
These seeds are used in Asian cooking, breads, biscuits,
savoury pastries, and in bean dishes. This spice closely resembles the Lovage seed (similar to cumin or caraway seeds in appearance).
Cooking ajowan mellows it somewhat, When crushed, they have a strong and distinctive thyme-like fragrance
BLACK PEPPER
Black, white and green peppercorns are all products of the same plant but each is
harvested and handled differently. For black pepper the clusters are plucked when not quite ripe then
left in piles to ferment. After a few days, the individual berries are spread out and left to dry in the sun for two or three
more days or until they are shriveled and nearly black. The finest black peppercorns are said to be Tellicherry from India
because they are larger and have the most flavour.
CINNAMON STICKS
Cinnamon has a long history both as a spice and as a
medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground
powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavour, however, the cinnamon from Ceylon is slightly
sweeter and more refined
CORIANDER SEEDS
All
parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is
commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. Coriander seed is a key spice in garam masala and Indian curries,
which often employ the ground fruits in generous amounts together with cumin
CUMIN SEEDS
Cumin can be used to season many dishes, 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. It can also be added to salsa to give it extra flavour. 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 the lingua franca of the cuisines
of the Indian subcontinent.
FENNEL SEEDS
The bulb, foliage, and seeds of the fennel plant
all have secure places in the culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavoured spice; they
are brown or green in colour when fresh, and slowly turn a dull grey as the seed ages. For cooking, green seeds are optimal.Fennel
seeds are sometimes confused with aniseed, which is very similar in taste and appearance, though smaller. Indians often chew
fennel seed as a mouth-freshener.
FENUGREEK
The rhombic yellow to amber colored fenugreek seed,
commonly called Methi is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered
in the cuisine of the Indian subcontinent.
MUSTARD SEEDS
Mustards have
been cultivated for their seeds for over 5 000 years. White mustard is a native of the Mediterranean, central Asia, and North
Africa. Brown mustard originated in Asia.
White mustard seeds are white or yellow, odorless, and have a milder flavor than brown mustard seeds.
Brown mustard seeds are brown or yellow, and give off a distinctly irritating odor when crushed. Leaves, flowers, and seeds
of both mustards may be eaten.
PINK PEPPER
From the French island of Reunion. These expensive pink
berries add a touch of color and a rich, sweet flavor to almost any dish. Unlike the black, white and green, the pink really
aren't peppercorns, but they are called so because of their size and flavor. Called for in almost anything-from poultry to
vegetables and fish.
STAR ANISE
Star anise, star aniseed or Chinese star anise, is a spice that closely resembles anise in flavor, obtained from the star-shaped
pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before
ripening. It is widely used in Chinese cuisine, and to a lesser degree in South Asia and Indonesia. Star anise is an ingredient
of the traditional five-spice powder of Chinese cooking.
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