Common Culinary Herbs and Spices Common Culinary Herbs and Spices Posted by Nava | 31 Comments As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices ), the focus here is culinary. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes. BUYING, STORAGE, AND USAGE TIPS When buying herbs and spices by weight, buy only what will fit into an average-size spice jar. In other words, don’t stock up. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency. Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture. When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry. Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor.

Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor. ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Try adding anise to fruit pies, relishes and chutneys, and dark breads. In Indian cuisine, anise is occasionally used in pilafs and braised dishes. ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. It is most commonly sold in ground form, though the whole berry is available in spice shops and is used in pickling and to flavor broths and marinades. The mildly spicy-sweet flavor of ground allspice enhances apple desserts, banana breads, spice cakes, cookies, chutneys, and recipes utilizing squash, pumpkin, or sweet potatoes.

BASIL is one of the most relished of herbs and one that has an important place in herbal lore and legend, spanning many ages and cultures. In the summer, the intoxicating scent of fresh sweet basil fills produce markets, and its brief season should be fully enjoyed. Though basil makes an excellent dried herb whose sweet-and-spicy flavor is welcome in many dishes, the result is very different when using it fresh. Fresh basil is the main component of pesto sauces and has a special affinity with tomato-based pasta sauces and fresh tomato salads (as in the classic tomato, mozzarella, and basil salad). Dried basil is good in soups, marinades and vinaigrettes, grain dishes, herb breads, and omelets. It may also be used to flavor tomato sauces when fresh basil is unavailable. BAY LEAVES are the whole, dried leaves of the bay laurel tree and are most useful in long-simmering recipes, such as soups and stews, where their flavor has a chance to permeate. Its warm, somewhat “woodsy” character lends itself especially well to recipes that contain tomatoes, beans, corn, and potatoes.

CARAWAY SEEDS, the seeds of a biennial plant native to Europe, have a sharp, distinctive taste that puts them in the category of flavorings that are either loved or intensely disliked. They are best known for adding zest to rye and pumpernickel breads; try expanding their use to flavor recipes emphasizing potatoes or other root vegetables (such as parsnips or turnips) as well as cabbage varieties. CARDAMOM, derived from a plant native to India, is available in whole or ground form. Bought whole, the seed pods must be opened, revealing several small, dark seeds. These aromatic seeds have a flavor that is hard to describe, but is appropriate for both sweet and savory dishes. The whole seeds lend an aromatic quality to grain dishes, especially fruit-and-nut grain pilafs as well as curries containing potatoes or peas. In ground form, cardamom may be used in the same sort of baked goods in which you’d use allspice—squash, pumpkin, or sweet-potato pies, for example, or batter breads. It may also be used to season those same vegetables when they are served as side dishes.

CAYENNE PEPPER is perhaps the hottest of ground spices, ground and dried from a very hot variety of a pepper of the capsicum genus. A small amount goes a long way and is used to give fiery flavor to Mexican, Indian, and some Southeast Asian cuisines and is also useful in spicing Creole and Cajun specialties. Cayenne pepper lends itself to vegetable or bean stews, curries, chilies, spicy cold noodle dishes, and hot-and-sour dishes. CHILI POWDER is a blend of spices with dried, ground red chili pepper as its base. The blends available in Spanish groceries, spice shops, and natural-food stores will be more robust and aromatic than those bought in supermarkets; you will also be able to choose from among milder and hotter varieties. The consistent ingredients, along with chili pepper, often include cumin, oregano, and garlic, but may also contain salt and other seasonings as well. Use chili powder to flavor bean stews and soups. It’s a logical addition to tomato-based enchilada sauces, but try adding it to a tomato-based pasta sauces as well to add a warm note.

Chili powder is good in some Oriental-style sauces such as peanut or sesame sauce for noodles. CHIVES are a member of the lily family, whose relatives include onions, scallions, and garlic. Fresh chives are rarely seen in produce markets, but are easily grown in the kitchen garden—in fact, they proliferate like mad. Dried chives are commonly available, on the other hand. The flavor of chives is very much akin to that of scallions, yet more delicate, which makes them delightful to use raw when available fresh. Fresh chives add flavor to baked potatoes, potato salads, and in fact, most any fresh vegetable salad. Use dried chives in dips, dressings, soups, and sauces, where they will have a chance to reconstitute. CILANTRO is an herb that is never available in dried form, since its pungent flavor and aroma seem to dissipate almost entirely when dried. Sometimes referred to as Spanish or Chinese parsley, this is the same herb whose seeds are the spice coriander. Fresh cilantro is becoming more widely available in produce markets. Italian parsley is often recommended as a substitute for cilantro, although the effect is not the same at all.

Cilantro has a unique flavor and aroma that some savor and others dislike. It is used widely in Mexican, Indian and Asian cuisines. Cilantro adds an unusual zest to pinto bean stews, Spanish-style tomato sauces for enchiladas, tacos and the like, curried vegetable stews, and corn dishes such as corn-stuffed peppers. CINNAMON is derived from the dried inner bark of the cassia tree, a small evergreen. One of the earliest spices recorded, cinnamon is also one of the most familiar and commonly used. A sweet, aromatic spice, cinnamon is often a component of curry blends and is a fixture in many baked goods, including custards, puddings, cakes, cookies, and fruit pies. Squash, pumpkin and sweet potatoes, whether in pies or as side dishes, always benefit from a sprinkling of cinnamon. Whole cinnamon sticks are nice to add to stewing fruits and simmering beverages, such as hot mulled cider. CLOVES are a pleasant, sweet spice like cinnamon, but have a stronger flavor and a sharp aroma. Whole cloves are the buds of the evergreen clove tree.

Stewed fruits benefit from a handful of whole cloves while they are simmering, and fragrant pilafs are made even more so by addition of some whole cloves. You may leave the cloves in the dishes you are making, but you may not enjoy biting into one, since the flavor is somewhat bitter. Ground cloves are often used in conjunction with cinnamon in baked goods, fruit pies, and squash, sweet-potato, and pumpkin recipes. Cloves enhance the flavors of apples and bananas in desserts and are occasionally used in curries and chutneys. CORIANDER is the aromatic seed of the herbal plant whose leaves are known as cilantro. This is a spice whose complex flavor falls somewhere between sweet and spicy. It’s usually one of the three main components of curry mixes along with cumin and turmeric. In Indonesian cookery, coriander is a common seasoning for tempeh recipes. In general, it’s an excellent flavoring for bean dishes of many sorts. Corn and cabbage recipes as well as vegetable relishes and hot-sweet chutneys are enhanced by the flavor of coriander. CUMIN is the golden-brown seed of a small herbal plant native to the Mediterranean, Middle East, and North Africa.

Cumin’s spicy and pleasantly hot flavor makes it a favorite seasoning in several ethnic cuisines; its zesty quality reduces the need for salt. You will find cumin used extensively in curry blends and chili powder; in those spice mixes or on its own, it is an important seasoning in Indian and Mexican cuisines. Cumin is also frequently used in Middle Eastern and Spanish cookery. Use cumin in soups, tomato-based enchilada sauces, bean dishes, and vegetable stews. Spinach, lentil, and tempeh recipes often benefit from the addition of cumin. A pinch of cumin in breads is an old European tradition, and this works particularly well in cornbread. CURRY POWDER is a blend of spices used in Indian cuisine with some constant ingredients and some that vary. Indian specialty-food stores and spice shops are good places to get fresh, aromatic curry blends with a choice of varying degrees of hotness. The supermarket variety often tastes and smells rather flat.

The most notable and constant elements of curry powders are cumin, coriander, and turmeric; the variables may be any of cayenne pepper, mustard, fenugreek, along with some sweet aromatics such as cinnamon, nutmeg, cloves, or cardamon. Almost any good Indian cookbook will give several variations of curry spice blends, which may be made at home by grinding whole spices or, even simpler, by combining good, fresh ground spices. Aside from its obvious use in simplified Indian curry recipes (authentic Indian dishes usually combine individual curry spices in the recipe rather than using prepared curry powder), use curry powder to add zest and color to simple grain pilafs, lentil soups and stews, potato dishes, and egg recipes such as quiches or frittatas. DILL WEED and DILL SEED are both products of a tall, feathery annual plant that is a favorite kitchen-garden herb. The seeds, less commonly used than the leaves, are used in pickling and may also be used as a milder substitute for caraway seeds in breads or as a topping for potato, cabbage, and casseroles.

Fresh dill is available for a few months out of the year, but may be hard to come by during the colder months. Dried dill is a fairly good standby for fresh when necessary. Fresh or dried, dill has a special affinity with tomatoes and cucumbers. Few summer salads are more simple or more refreshing then sliced cucumbers with coconut yogurt and chopped dill. Fresh or dried, dill is an excellent herb in hot and cold soups and is an offbeat addition to omelets. Use dill in spinach pies and herb breads as well. FENNEL SEED is a small, elongated seed that, used whole or ground, imparts a subtle anise or licorice flavor. Fennel seeds are used in some traditional Italian bread recipes and stews. In Indian cookery, they add a pleasant flavor and aroma to grain pilafs and curries. A few fennel seeds tossed into fresh fruit salads add an offbeat twist. Try green beans or root vegetables such as parsnips with a hint of the whole or ground seeds. FENUGREEK is a less common aromatic spice and is actually a legume, something like a mung bean.

Its somewhat bitter flavor and strong aroma warrant subtle application. Fenugreek appears as an element of Indian curries and chutneys and is used as a pickling spice in the Far East. FIVE-SPICE POWDER, a blend of spices used in Oriental cookery, is increasingly available in natural-food stores as well as in spice shops and Oriental groceries. The same five spices are not always used, but some of the most common components are anise, fennel, cloves, black pepper, cinnamon, and ginger. The overall effect is sweet and slightly spicy, with a licorice undertone, since either anise or fennel is always present. Five-spice powder, subtly used, is a nice addition to grilling sauces, black bean sauce, and miso sauces. GARLIC is well known and almost universally loved by good cooks across many cultures. A member of the lily family and related to onions, shallots, and the like, garlic has long been esteemed equally for its medicinal properties and its culinary qualities. The uses of garlic are familiar and too numerous to list. It appears extensively in the cuisines of Italy, India, Mexico, the Orient, Southeast Asia, the Middle East, and many more.

Fresh garlic is almost always preferable, but garlic powder is an acceptable substitute in breading mixes for frying foods or in blended dips, where the flavor of raw garlic may be too strong. GINGER is the underground rhizome-like root of a tropical plant. There’s much to say about fresh ginger, so it is under a separate entry. Ground ginger should generally not be considered a substitute for fresh ginger, but rather a hot-sweet, fragrant spice more appropriate to baked goods. Gingerbread is one that comes to mind immediately, but it is almost as common as spice for pumpkin and squash pies. Ground ginger is also a pleasing enhancement for apple desserts, as well as for sweet-potato or winter-squash side dishes. GINSENG is the name of a root whose shape often resembles the human figure. Though it is not a culinary herb in the strict sense, it is included here for definition. Ginseng’s presumed medicinal powers have been widely publicized. Ginseng is frequently marketed as a universal tonic for well-being, a general panacea for numerous ailments, and for its supposed powers as an aphrodisiac. No conclusive proof is available for its claims, but the commercial value of ginseng continues to grow.

It has been brought under cultivation both in Asia (particularly in Korea) and in North America. Ginseng is now being incorporated into soft drinks marketed by natural-food companies and is also available in the form of liquids and powders (to be used in beverages or as tea) as well as in capsule form to be taken as a supplement. MACE, the filigreed, red encasement surrounding the nutmeg kernel, is dried and ground for use as a spice. The flavor is similar to that of nutmeg, but milder. Like nutmeg, a little mace goes a long way. Substitute mace for nutmeg wherever you wish (see nutmeg entry for suggestions). MARJORAM is an herb so closely related to oregano that the two share the botanical name origanum, which is from the Latin meaning “joy of the mountain.” Marjoram is slightly sweeter, yet somewhat sharper than oregano, so inasmuch as the two may be used interchangeably, marjoram should be used sparingly.

Use marjoram in conjunction with other dried herbs to flavor vegetable dishes, Italian-style tomato sauces, bean stews, pizza sauces, soups, grain dishes, and vinaigrette salad dressings. MINT is the general term used for a variety of highly aromatic herbs, the most common of which, for culinary purposes, are peppermint and spearmint. The fresh scent and menthol flavor of the mints are delightful, and they are popular and prolific kitchen-garden herbs. In Indian cuisine, fresh mint is commonly used in chutneys and in the palate-cooling relishes known as raitas, to add a refreshing note. Fresh mint is also a standard ingredient in the popular Middle Eastern tabouli. In a pinch, use dried mint as a substitute for fresh in such recipes, but the effect will not be the same. There is no substitute for fresh mint in beverages or as a garnish for fresh strawberries or melons, fruit salads, and chocolate puddings. MUSTARD is the tiny, round seed of an annual plant native to Asia and is the spice used to make the popular condiment of the same name. Available in whole or ground form, the flavor of mustard seeds is subtly hot and slightly biting.

Use dry mustard in soups, salad dressings, grain dishes, potato dishes, chilies, and curries. NUTMEG is the seed of the small pear-shaped fruit of the nutmeg tree. The hard, nutlike nutmeg seed is optimally used freshly grated, however, the spice is more commonly sold and used in its dried, ground form. A sweet spice, nutmeg is a familiar flavoring in eggnog, custards, pumpkin and sweet-potato pies, and spice cakes. It is often one of the spices used in curry mixes, and has a special affinity with winter squashes and spinach. OREGANO, a close botanical relation to marjoram, has become familiar to the North America palate through its use in popular Italian dishes such a pizza and spaghetti sauces. Oregano is a splendid kitchen-garden herb. Used fresh, it is especially nice in green salads and tomato salads. In dried form, it is a widely available, inexpensive herb useful in traditional Mexican, Italian, Greek, and Spanish recipes. It’s also a common addition to salad dressings and does much to enhance the flavor of soups, grains, bean dishes, and pasta sauces.

PAPRIKA is ground from a dried, sweet Capsicum pepper. Its slightly sweet, warm flavor adds savor to tomato-based sauces, pastas, French-style salad dressing, and potato dishes. Its bright red color makes it an excellent garnish sprinkled on casseroles, vegetable pies, dips, and pâtés. PARSLEY is a commonly used fresh herb that just doesn’t translate well into dried form. Fortunately, fresh parsley is easy to grow on the windowsill and is also available inexpensively year-round, so there is little reason to buy this nutritious herb in dried form. The fresh, mild herbal flavor of parsley is welcome in many culinary categories, including salads and salad dressings, soups, grain and bean dishes, casseroles, omelets, vegetable dishes, and herb breads. When buying parsley, choose the Italian, flat-leafed parsley for cooking, since it’s more flavorful, and reserve the use of the curly-leafed parsley for garnishing. PEPPERCORNS are the whole, dried berries of an evergreen vine. Pepper is the second most commonly used seasoning after salt, not surprisingly, so its uses are too numerous, and too obvious, to enumerate here.

It is worth noting, however, that it’s preferable to buy whole black or white peppercorns and grind them as needed than to buy pre-ground pepper. The difference in aroma and flavor is appreciable. POPPY SEEDS are the tiny, round seeds of the beautiful and notorious opium poppy flower. The seeds contain none of the drug, but are thought to have a slightly calming effect. Poppy seeds come in colors ranging from white to gray to black, but the best ones are the darkest. Their nutty flavor makes them a special addition to spice cakes and seed cakes and an excellent topping for breads and rolls. In addition, poppy seeds are a nice seasoning for noodle dishes, cabbage dishes, casseroles, and dishes utilizing root vegetables such as parsnips. RED PEPPER FLAKES come from the fruit of a pungent, fiery member of the Capsicum genus. Combining the seeds with the dried flesh of the pepper, this extremely hot spice is used in some of the incendiary dishes of India, Southeast Asia, Mexico, and in Cajun recipes from Louisiana. Even ¼ teaspoon added to an average recipe will yield quite a nippy result.

ROSEMARY is the slender leaves of a small evergreen shrub and has a well-known legacy in folklore as the herb of remembrance. You’ll certainly remember rosemary if you don’t use it sparingly, since its strong, piney flavor can be overwhelming. Rosemary is traditionally used to season lamb, chicken, and stuffing. In the vegetarian realm, it may be used to flavor vegetable stews, herb breads, and tomato soups or sauces. SAFFRON, by far the most expensive of all spices, is derived from the dried, brilliant-yellow stigma of the autumn crocus. It lends its color to any food it touches; its flavor, on the other hand, is delicate. Saffron is primarily used in rice dishes, such as fruit-and-nut pilafs or the Spanish classic arroz con pollo, and is also utilized in some French and Middle and Far Eastern cookery and sometimes, but less commonly, in Indian cuisine. A common substitute for saffron is turmeric. SAGE is the leaves of a small evergreen plant. Its strong, complex taste is best known as a flavoring for stuffing and sausages.

When preparing foods such as TVP, tempeh, or seitan, all of which can be used as meat substitutes, seasoning with sage can add to the meatlike sensation. Sage may also be used, rather sparingly, in salad dressings, grain dishes (try it on wild rice pilaf) and soups, particularly pumpkin or squash soups. Dried leaf sage is preferable to ground sage. SAVORY comes in summer and winter varieties that may be used interchangeably. Summer savory, an annual plant, is more widely available and has a milder, sweeter flavor than the perennial winter savory. Savory is a useful seasoning that imparts a subtle flavor that tastes like a cross between parsley and thyme. Use it wherever a mixture of dried herbs is called for (in salad dressings, herb breads, soups, and sauces) or as a milder substitute for thyme, oregano, or marjoram. Savory is known traditionally as the bean herb, because its flavor is thought to have a special affinity with most beans. Try it in bean soups and stews. TARRAGON is an expensive herb best known for its role in making an elegant vinegar.

It has a sharp-sweet, anise-like flavor and scent. Tarragon adds a distinctive touch to fresh green vegetables and green salads. Try sprinkling some on fresh peas, green beans, asparagus, or Swiss chard. Tarragon makes ordinary mayonnaise special and adds an unusual touch to omelets and tomato dishes. Tarragon is also used in the preparation of fish and chicken. THYME is a popular herb related to the mints. Even when used sparingly, it imparts a vivid flavor and aroma. Thyme is an important seasoning in classic French and Creole recipes and is good used whenever a mixture of dried herbs is called for. Soups, vinaigrettes, grain and bean dishes, corn dishes, and tomato sauces all benefit from the distinctive flavor of thyme. TURMERIC is the product of a dried, ground, fleshy root and is prized for its brilliant yellow color, much as is saffron, although turmeric is not nearly so expensive. This spice has a unique, rather “woodsy” flavor and scent and is almost invariably one of the main components of curry mixes.

Use it to brighten rice pilafs, curries, corn dishes, pickles, and relishes. For lots more features on healthy lifestyle, explore VegKitchen’s Healthy Vegan Kitchen page. Spice World - Cooking Light Cooking Light Like Cooking Light on Facebook Full Star Icon Follow Cooking Light on Instagram List Icon Follow Cooking Light on Snapchat Follow Cooking Light on Twitter Watch Cooking Light on YouTube play-icon Watch Cooking Light on Youtube Menu Icon August 14, 2008 Study a culture's prevalent seasonings to add ethnic flavor to your cooking. The first step in learning to cook any ethnic cuisine is to become familiar with that culture's seasonings. Different cuisines tend to incorporate many of the same herbs and spices, so once you've learned the most prevalent combinations, you can add a little international flavor to your cooking. Some spices have a home in many cultures. Oregano, for instance, is common to both Mexican and Italian food. But because it is combined with different ingredients and spices in each cuisine, the herb lends a distinctly different flavor profile to each. Read on to discover more.

Chinese Cuisine Aniseed, Bean Paste, Chile Oil, Garlic, Gingerroot, Green Onions, Hot Red Peppers, Sesame Oil, Sesame Seeds, Soy Sauce, Star Anise Mexican Cuisine Bell Peppers, Chiles, Cilantro, Cinnamon, Cocoa, Coriander Seeds, Cumin Seeds, Garlic, Lime, Onions, Oregano, Vanilla German Cuisine Allspice, Caraway Seeds, Cinnamon, Dill Seeds, Dillweed, Dry Mustard Powder, Ginger, Juniper Berries, Mustard Seeds, Nutmeg, Onions, Paprika, White Pepper Spanish Cuisine Almonds, Bell Peppers, Cumin Seeds, Garlic, Olives, Onions, Paprika, Parsley, Saffron Italian Cuisine Anchovies, Basil, Bay Leaves, Fennel Seeds, Garlic, Marjoram, Onions, Oregano, Parsley, Pine Nuts, Red Pepper, Rosemary Indian Cuisine Aniseed, Black Pepper, Cardamom Seeds, Chiles, Cilantro, Cinnamon, Cloves, Coriander Seeds, Cumin Seeds, Curry Powder, Fenugreek (an aromatic Eurasian plant used in curry powder and other spice blends), Garlic,

 Gingerroot, Mace, Mint, Mustard Seeds, Nutmeg, Red Pepper, Saffron, Sesame Seeds, Turmeric, Yogurt French Cuisine Bay Leaves, Black Pepper, Chervil, Chives, Fines Herbes, Garlic, Green and Pink Peppercorns, Marjoram, Nutmeg, Onions, Parsley, Rosemary, Shallots, Tarragon, Thyme Greek Cuisine Cinnamon, Dillweed, Garlic, Lemon, Mint, Nutmeg, Olives, Oregano Caribbean Cuisine Allspice,Cinnamon, Cloves, Coriander, Curry, Garlic, Gingerroot, Lime, Nutmeg, Onions, Oregano, Red Pepper, Scotch bonnet peppers and hot sauce, Thyme Scandinavian Cuisine Cardamom Seeds, Dill Seeds, Dill Weed, Lemon, Mustard Seeds, Nutmeg, White Pepper North African Cuisine Cilantro, Cinnamon, Coriander Seeds, Cumin Seeds, Garlic, Gingerroot, Mint, Red Pepper, Saffron, Turmeric You May Like Star Anise Description, Uses, and Storage By Bethany Moncel Updated December 05, 2016.

Star anise is the seed pod from the fruit of the Illicium verum plant, an evergreen shrub native to Southwest China. Although this star-shaped pod has a similar flavor and name to anise , the two plants are unrelated. A compound called anethole is responsible for the licorice-like flavor of both plants. The star anise pod is dried before use as a spice, which turns it a deep brown or rust color. The pods have six to eight prongs, each containing a single seed. Both the seeds and the pod contain the sweet, potent anise flavor. The Japanese star anise, Illicium anistatum, is highly toxic and must not be consumed. It is burned as incense. It is important not to confuse the two. Flavor of Star Anise Star anise has a sweet, spicy flavor, similar to licorice. Star anise can be slightly more bitter than Spanish anise, but is a much less expensive and comparable substitute. Star anise has a very strong, distinct flavor and should be used in small quantities.

continue reading below our video Quick Tip: Cooking With Anise Although the flavor of star anise is generally thought of as sweet, it is commonly used in savory dishes. Star anise pairs well with citrus, onions, poultry, beef, cinnamon, nutmeg, and ginger. To make a substitute for star anise in a recipe, you could use fennel seed, common anise, or Chinese five spice powder if you have those available. How Star Anise is Used Star anise is a pillar ingredient in Chinese cooking. It is one of the main flavors in Chinese five spice powder and is also used to flavor roast duck and other meats. In Vietnamese cuisine, star anise is used to flavor the well known soup, pho . Star anise is also a common spice in Indian cuisine, where it is used in the spice blend garam masala , as well as dishes like biryani and drinks such as chai. Star anise is also widely used to flavor beverages. In addition to chai tea, star anise is used to infuse several liquors. Absinthe , sambuca, and pastis all utilize star anise to impart a licorice flavor to the finished product.

Purchasing and Storage Star anise can be purchased whole or ground. When the whole seed pods are used in cooking, the flavor is quite obtrusive and the pods can't be eaten. But whole pods can be simmered in sauces, marinades, and soups, then removed before serving. The ground spice is much easier to work with, although the flavor diminishes faster. Whether using the whole or ground spice, store the spice in an air-tight container away from moisture, heat, and sunlight. Whole star anise will remain fresh and vibrantly flavored for about one year, whereas the ground spice will begin to lose flavor after about six months. Toasting the ground spice sometimes heightens the flavor. Ground star anise can be found in most grocery stores either in the spice aisle or Asian ingredient section. For whole star anise, you'll have better luck at ethnic grocery stores specializing in Asian or Indian cuisine. Indian Recipes, Cooking videos, Restaurant & Home Recipes, vegetarian & Non Veg Recipes Pav bhaji - Learn how to make easy mumbai style best popular, delicious and tasty pav bhaji recipe at home.Pav bhaji is undoubtedly an Indian...

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Indian curries and gravies are a treat and appealing to International palate. Chicken ( White meat ) recipes form a vital part of the Indian non vegetarian cuisine... Normally Mutton and Lamb recipes are a treat to any Non vegetarian food lover. From basic roasted leg of lamb to exotic dishes, the cooking options multiply. Mutton and lamb could be cooked in many ways region wise... Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking according to Indian tastes. The cuisine originated from the small Chinese community that lived in Kolkata for over a century... Most Indian foods that are freshly cooked with fat free oil and less ghee are healthier. Indian foods have a wide variety of items that are nutritious, healthy and a well balanced meal. Such exotic and enriching menus are passed... Indian curries recipes, Chicken curry recipes In India curry is a generic description to South Indian dish with gravy or sauce. In most South Indian cuisines, a curry is considered a side-dish, which can be eaten along with a main... North India is one of the major producers of Wheat.

As wheat being the staple food, Chapati, Phulka, Roti,Naan, Paratha, Kulcha are various types of Indian Breads prepared region wise and are popularly known... Indian Drinks Recipes Indian drink or Indian beverage is a popular part of the Indian cuisine and has an array of drinks that are both unique and refreshing. According to Indian ethnic culture, drinking Alcohol was considered bad hence there were only few local alcoholic... “Chaat” — an assorted savory snacks typically served at every road side tracks from big outlets to small carts in India, Pakistan and rest of South Asia. Initially, Chaats were known as the street food in cities like Mumbai, Hyderabad, Delhi... To stay healthy and fit it’s required that a low fat diet is maintained. Indian cuisine is aromatic, warm and loaded with healthy spices and ingredients. This can be controlled by avoiding loads of fat, butter, oil and cream... Seafood is any type of sea life considered to be foodstuff by humans. Seafood prominently involves fish and shellfish. seafood items repres... India is the paradise for food, boasting of not one or two but about as many cuisines as the number of communities.

Food of India can be categorized into North Indian and South Indian for the purpose of simplicity... India is called the paradise for food, cultural heritage and diversity. Hence we can take the pride to boast of our varied cuisines categorically. Every State in India has its own traditional culinary variation and has its own uniqueness... India is the paradise for food, boasting of not one or two but about as many cuisines as the number of communities. Food of India can be categorized into North Indian and South Indian for the purpose of simplicity... Recipes from other countries like China and Thailand have made a vast change to create Indo-Chinese fusion cuisine. Indo-Chinese foods are hot favorites liked by one and all. Our Chinese recipes contain recipes of... Dal — One of the popular pulses commonly prepared in every house of South Asian countries. Dal can also be spelled in many ways like the “Dahl”, “Daal”, “Dhal”, or the “Parippu”, “Paruppu” and “Pappu” because of the wide cultural heritage... Indian Desserts and Sweets are always an integral part of Indian delicacies, mainly milk based Desserts carry a predominant place in the Indian cuisine.

There is an astonishing variety of Indian Desserts and sweets region wise and have their own... Soups and Salads Indian soups and salads, the possibilities are endless. Soups and salads are considered as health foods as they make use of a wide variety of vegetables and fruits and can be eaten for a side dish or make it bigger bowl and good for a full meal... 10 Essential International Spices For Any Kitchen | One Green Planet 10 Essential International Spices For Any Kitchen LIKE OGP ON FACEBOOK : 1.6K Shares Asking me to write an article naming 10 international spices everyone must have in their pantry is like asking me to name only 10 books I would want if stranded on a deserted island (hint: I love to read). I love spices and nothing makes me happier than seeing rows of bottles filled with pretty colors and smelling all the amazing aromas. Cooking becomes an adventure as different spices can take us to different parts of the world and without a passport. Just by opening a few bottles, we can add complexity and depth to any dish. The problem is there are so many different spices out there. How do you know which ones to buy?

You certainly don’t want to spend a lot of money just to have unopened and unused spices in your cabinet . Spices lose their potency after six months, so unless you are cooking international dishes all the time, buying too many kinds will just lead to waste. So when I had to come up with this list of 10 “must-have” international spices, I thought about the ones I use constantly. I did not include herbs (that could be a whole separate article) nor did I include salt and pepper, which everyone should have. Also not on the list are aromatics such as onion, scallion or garlic. What I did include are the spices that everyone can get a lot of use out of, ones that can be used in more than one ethnic cuisine and the ones that will help you make the most flavorful dishes. So read on and stock up your international spice cabinet. 1. Cumin I have to begin with my all-time favorite spice. Cumin is used in lots of spicy foods, and you will see it used in Indian, Middle Eastern, Eastern, Mexican, Spanish and Portuguese cuisines. Cumin is found in many curry powders, savory spice blends and Latin/Spanish spice blends.

Open a jar of cumin, close your eyes and take in its unique aroma. It smells warm, spicy, and sensual. Its flavor is pungent, savory and slightly bitter. Cumin can be bought as seeds or ground into powder. Use cumin in Mexican/Spanish/Latin dishes such as chile, casseroles, enchiladas and Spanish rice. Try it in my Mexican-Spiced Tofu Scramble and these Jicama Burgers . Cumin adds warmth to Indian dishes like Tempeh in Spicy Onion Curry and Sophie Dal . Moroccan dishes get added flavor from cumin as in my Moroccan Tofu in Lemon-Olive Sauce and this Sweet Potatoes and Chickpeas dish. 2. Paprika Paprika is my next favorite spice. Like cumin, paprika is savory and speaks to those taste buds that love umami flavor. Paprika is native to South America but it is also grown in Europe, particularly in Spain and Hungary. Spanish paprika is mild while Hungarian paprika is much stronger. Paprika is ground from Capsicum or chile peppers and comes in varieties of sweet and smoked. Paprika is a lovely red color and has a warm and sweet aroma.

Depending which type of paprika you buy, its flavor can be sweet and mild or strong and smoky. I use it whenever I want to add some savory spiciness to a dish without the heat of cayenne or chile powder. Paprika is common in Hungarian dishes such as paprikash and goulash. Try using sweet paprika in this Vegan Goulash recipe. Paprika is often found in sausages like these vegan Italian Sausages and in spice blends for seasoning flour used for breading. Smoked paprika is ideal for recipes when you want to add a warm, smoky flavor like this Coconut Bacon , this Middle Eastern Vegan Bake and in barbecue sauces . In India, paprika is used in tandoori dishes, giving the food not only flavor but color as in this Tandoori Tofu. 3. Red Chile Flakes Red chile flakes, also known as crushed red pepper or red pepper flakes, is my next choice. Made from a variety of red peppers such as ancho, bell and cayenne, you may know this spice from the shaker bottles on the tables at Italian restaurants and pizza places. However, the origin of red pepper flakes is India.

While fresh chiles have direct heat and sweetness, dried chile pepper is more full-bodied and smoky. And hot! Red chile flakes are hot. You only need a pinch or two in a recipe to add heat and once you touch them, don’t put your fingers near your eyes (a lesson I learned the hard way) or they will burn. Red chile flakes are used in pickling, tomato sauces, soups, sausages, salads and pasta dishes. Use it anywhere you want serious heat. It is also a life saver when you want to make a hot Indian or Mexican dish but don’t have fresh chile peppers. Try using crushed red pepper to make Marinara Sauce , Spicy Nachos , and vegan Pepper Jack Cashew Cheese . 4. Chinese 5-Spice Powder Technically, Chinese 5-Spice Powder is a blend but, unless you are making it yourself, it comes in one bottle. It is a staple in Chinese cooking and there are different varieties, but the most common blend includes star anise, cloves, cinnamon, fennel and Szechwan peppers. The aroma is heavenly with the star anise dominating the scent as well as the taste.

I love this spice so much that I use it in most of my Chinese dishes . Even if I don’t use it in the main dish, I add 5-Spice Powder to my brown rice or chickpea scallion pancakes that get served on the side of my General Tso’s Tofu or Moo Shu Vegetables. Chinese 5-Spice Powder is also used in my Hoisin Black Bean Burgers with Spicy Sesame Sauce as well as in my Chinese 5-Spice Potato Latkes with Plum Hoisin Dipping Sauce . Add 5-Spice Powder to condiments such as ketchup to give them an Asian twist. 5. Garam Masala Garam Masala is also a blend of spices from India. Garam means “hot” and masala means “spice blend.” Garam Masala is beautifully aromatic with the scent of toasted warm spices. It is said that garam masala increases body temperature and that people feel a warm glow after eating a dish that contains it. That may happen because of the warming spices such as pepper or cinnamon that is in it. Different regions use different blends and in Indian households, garam masala is considered a very personal recipe.

Common spices used to make garam masala include coriander, cumin, cardamom, mustard seeds, bay leaves, fennel, fenugreek, black peppercorns, cloves, mace and cinnamon. You can make your own Garam Masala or buy a bottle and try using it in these Tofu Pakoras and these Sweet Potatoes and Kale Patties . Use it to spice up your ordinary slaw turning it into an Indian Coleslaw or spice up your eggplant to make grilled eggplant steaks . I like to add garam masala to the brown rice I serve on the side of Indian curry dishes. Since garam masala had warming spices similar to baking spices, it is perfect for adding to pumpkin or butternut squash soup and desserts . 6. Curry Powder Curry powder is a spice mix from South Asian cuisine. There are many varieties of curry powder and most include cumin, coriander, fenugreek, turmeric, chile peppers and garlic. Other blends may have ginger, clove, cinnamon, fennel, cardamom, mustard seeds, nutmeg and black pepper. Don’t be fooled by the name.

Not all curries contain curry powder, but curry powder does contain a lot of the spices found in curries. Depending which type you buy (or make), curry can be mild or hot. Try using curry powder to add rich, deep flavors to your dishes, whether they are Indian or not. Curry powder adds zip in this Tangy Curried Chickpea Salad as well as these Spicy Bean and Coconut Burgers . Make an Indian Curry Spice Rub for your next barbecue or use curry powder to make a creamy, curried ketchup . Of course, use curry powder to make curries such as this Raw Vegan Curry with Marinated Mushrooms and Onions or this Spicy Coconut Curry with Green Beans, Fried Tofu and Bean Sprouts . 7. Turmeric I love turmeric so much, I wear it on my clothes. Just kidding … kind of. I do have turmeric on some of my clothes, but that’s because it stains so you need to be careful when using it. Turmeric is an ancient spice native to South East Asia. It is used as a dye in Hindu rituals, as well as a spice. Ground turmeric is commonly used in Indian and Moroccan dishes.

Turmeric is often used as a food colorant, making tofu scrambles and Spanish rice yellow (instead of saffron). It is what gives curry powder its color. Turmeric smells earthy and has a warm, aromatic and slightly bitter flavor (especially if you use too much). Besides tasting good, turmeric is well known for its health benefits . It is said to help swelling and pain, improve healing and have antibacterial properties. I try to use it every day. Try it in this super-healthy Sunshine Smoothie and this Thai Carrot Soup . Add color to white foods as in this recipe for Roasted Potatoes with Turmeric and Thyme and this Ayurvedic Tomato Rice with Indian Seasonings . I add it to all my tofu scrambles , quiches and to my dough when making vegan Challah to give both recipes that “eggy” color. 8. Ginger I was debating whether to add ginger to this list since I consider it more of an aromatic like garlic than a spice, but technically, it counts as a spice, so here it is. Ginger is native to India and China and has been important in Chinese medicine for centuries. It became popular in Europe and was even used to fight the plague.

It is used in beer in English pubs and of course, in ginger ale. You can buy ginger fresh as the root or ground in jars. Fresh roots have the brightest, freshest taste but ground, powdered ginger can come in handy especially when baking. Ginger is warm, sweet and pungent and has a definitive, easily recognizable aroma. Its flavor is pungent with a bite to it, and too much ginger can burn your throat. Ginger is one of those spices I don’t think much about until I don’t have any and can’t make any of the hundreds of recipes it’s used in. So many Asian dishes begin with ginger and garlic as aromatics. It is used in curry pastes, chutneys and pickles. Ginger is also popular in baking. Enjoy Ginger Cookies and this Pumpkin Cream Cheese Pie with a Gingersnap Cookie Crust . Make Stir-Fried Brussels Sprouts with Ginger and Curry Leaves or Forbidden Black Rice with Ginger and Coconut . Add ginger to salad dressings and to soups . Drink ginger in smoothies and teas . 9.

Allspice Allspice sounds like a blend, but it is really one spice that amazingly smells like it’s a combination of spices, particularly cinnamon, cloves, nutmeg and ginger. Allspice is indigenous to the rainforests of South and Central America. It is also grown in Mexico, but it is said that the finest allspice comes from Jamaica, and those are the recipes where I use it most. Allspice comes from berries and it is used around the world for a multitude of purposes besides cooking (think men’s spicy aftershave). You can buy allspice whole or ground. It smells aromatic like the aforementioned combination of nutmeg, cloves, ginger and cinnamon. It is a warm spice that is sweet yet pungent and has a bit of peppery flavor. Allspice is found in Jerk dishes, marinades, pickling and mulling spices. It is also commonly used in baking and can substitute for cinnamon, nutmeg or cloves. Try a pinch in this Seasonal Strawberry Rhubarb Pie . I use allspice to make Jamaican Rice and Peas as well as Jerk Tofu using my own Jerk Marinade . 10.

Fennel Fennel gives us both an herb and a spice. As a kid I used to eat fennel bulbs as a snack, enjoying their licorice flavor. Now I also enjoy cooking with fennel seeds and ground fennel. Native to the Mediterranean, fennel is an ancient plant known to the Greeks and Imperial Rome. It is also grown in India, Australia, South America and the United States. Fennel has a warm, sweet, aromatic scent that smells like licorice. The flavor is also that of licorice but mild. It is often a component of Chinese 5-Spice Powder, curry powders and liquors. Fennel is used in Italy to season sausages and is one of the important spices in my Spicy Italian Vegan Sausages . I also use it to add depth to my Marinara Sauce . Try fennel in this Sauteed Spinach in Fennel Tomato Sauce . These are the 10 must-have international spices that I use every time I cook. Once you experiment with different spices and learn how to add ethnic flavors to dishes , you can decide which international spices fall into your “must-have” category.

Tell us in the comments section which spices are your favorites and how you use them. Lead Image Source: Vegan Goulash Want to read more posts like this? Sign up for our newsletter below!​ Browse through some recent posts below: Organic Chinese Five Spice Seasoning – Spicely Organics Need Help? Chinese five spice is a blend that is traditionally used in Chinese cuisine, but can be found in kitchens all over Asia and Hawaii. Most commonly used to season meats and poultry, this is also a great blend to try in baking as well. Use 1 tablespoon five spice per 1 LB of meat or poultry (duck, pork or goose are commonly used). To make a five spice salt blend, take 1 tablespoon five spice and 1 tablespoon kosher salt and toast over low heat in a dry pan until the ingredients are mixed. Use this as a rub on meat or add to buttercream for a salty and spicy cake icing. Ingredients: Organic Star Anise, Organic Black Pepper, Organic Fennel, Organic Cinnamon, and Organic Cloves. *Images are representations only, and may not be a direct reflection of the shipped product Our ingredients are sourced from the highest quality growers around the world, with consistent and large production quantities available.

Whatever your needs, you've found a partner dedicated to providing quality ingredients that make your business stand out, with a level of service that you can rely on. All of our methods, are completely compatible with the full USDA Organic standard, while managing to meet - or surpass - strict FDA regulated safety standards. Our key technologies include: Steam Treated Spice, Steam Treated Spices. Chinese Food Ingredients and Staples | Books and Resources | Site Map | Chinese Food Ingredients and Staples On this page we list some basic Chinese Food Ingredients, which should be present in your Chinese shelf and are used to prepare some of the most common Chinese Food Recipes. Most can be obtained at your local supermarket, look in the Asian or Ethnic Supplies section. Others like the Chinese fresh vegetables can be found at the local Asian Grocer. Click here for a short introduction to the basic Chinese Food Ingredients and their evolution in Chinese Cooking. Fresh Chinese Ingredients used for Flavor and Seasoning Garlic Garlic has been used in China for over 5,000 years. Not only in the kitchen but also in Chinese Traditional Medicine as it is considered to have medicinal properties. You will find that Garlic is used throughout Chinese cooking, one of the most common uses is with stir-fries.

Ginger Ginger is along with garlic the most common Chinese Food ingredient used for flavoring. Ginger is popular with Cantonese dishes as well as the more spicy Szechuan recipes. Besides fresh ginger, you can also find it ground and pickled. Green Onions Green Onions or Spring Onions are used liberally either cooked to add flavor or raw as garnishings. A staple in most stir-fry dishes. Chilies Fresh Chilies can be added chopped, sliced, crushed or whole for that extra zing! There are many kinds of chilies, some are hotter than others. Also can be found dried and they are just as hot. Cilantro or Chinese Parsley A very popular herb with a strong flavor, also known as Coriander. It is popular in Chinese cooking with sauces, soups, dim sums and as garnish. Chinese Sauces and Condiments Soy Sauce There is a light soy sauce and a dark soy sauce, make sure you use the kind your recipe calls for. We normally use the dark sauce for cooking and season meats. The light soy sauce can be served on the table for dipping spring rolls or dim sum for example. Oyster Sauce Oysters and soy sauce are the main ingredients.

The brown sauce, although made from oysters, it doesn't have a strong fishy taste, its taste is rather mild and is used for cooking meats and vegetables and very popular in Cantonese dishes. There is also a "vegetarian" version made with mushrooms. Sesame Oil Sesame Oil is a dark, aromatic and very flavorful ingredient. There are several kinds, the one used for Chinese cooking is usually heavier and darker and it is not used for frying but rather as a marinade, sprinkled at the end just for flavor, or added to dipping sauces. Five Spice Powder What is in Five Spice Powder? It is made of ground peppercorns, star anise, cloves, fennel and cinnamon and sometimes coriander seeds. It is a mix of flavors, from sweet to hot, fragrant, salty and pungent and used to condiment meats, fish, poultry and vegetables. Chili Sauce Made from chili peppers, it is used for dipping and stirfrying. Can be served on the table to sprinkle over food as desired. Chili Paste Made from chili peppers and soybeans, it's a staple in Szechuan and Hunan spicy dishes. Fragrant when cooked, a tiny bit goes a long way.

Rice Vinegar or Chinkiang Vinegar Very popular for its strong smoky flavor. This dark rice vinegar is made of glutinous rice and can be added to soups, dipping sauces and braised dishes. Plum Sauce This is a sweet and sour sauce usually served for dipping deep-fried foods: pieces of meat/duck/chicken, spring rolls, fried wontons, etc. Made of plums, sometimes also peaches, and vinegar, ginger and chilies. Black Bean Sauce Made of fermented beans, garlic, peppers, vinegar and soy sauce. This flavorful sauce is added to stir-fries and steamed dishes. Chinese Vegetables Bok Choy Also known as Chinese Mustard has meaty white stems with dark green leaves. There is also Baby Bok Choy, with both stems and leaves a lighter green color. Used in soups, stir-fried with noodles, steamed... Chinese Eggplant It is the same as regular eggplant but long and skinny. Used in stir-fries or steamed. One of our favorites is Spicy Beef with Eggplant in Garlic and Black Bean Sauce. If you can't find the long and skinny kind, regular eggplant does the job.

Chinese Cabbage A leafy vegetable also known as snow cabagge, is very common and can be found at the supermarket. Great stir-fried with your choice of sauce and condiment, in salads or pickled. Gai Lan or Chinese Broccoli A green leafy vegetable from the kale and broccoli family, the taste is similar to broccoli, perhaps a bit sweeter. Very popular dish served stir-fried with garlic or steamed with oyster sauce. You can find Gai Lan at your local asian grocer. Soy Bean Sprouts A common vegetable in Chinese cooking, soy bean sprouts are rich in vitamins A, B and C. They can be eaten raw in salads, also popular in stir-fried dishes. Snow Peas Sweet and crisp, don't overcook or they become soggy. Very common in stir-fries, they are popular and easy to find at your local supermarket. White Radish They look more like carrots than the little round red radishes. Rich in calcium and vitamin C, they are used in stir-fries, added to soups or in turnip cake.

Chinese Mushrooms (Dried) Chinese mushrooms have a somewhat stronger flavor and they need to be soaked in warm water for at least half an hour to soften them before use. Bamboo Shoots Can be easily found canned or in jars in the asian/ethnic food aisle at your supermarket. They are very popular as an add on to stir-fries. Other Staples in our Chinese Shelf Chinese Sausages Chinese Sausages are made of pork and have a smoky, sweet taste. There are variations with chicken liver also available. Great to add to fried noodles or rice. You find them also rolled and steamed in Dim Sums. Buy at your local Asian Grocer. Spring Roll Wrappers Spring Roll Wrappers used in Chinese cooking are normally made of wheat flour and water. Roll-in your filling, deep-fry them and serve with your favorite sauce. You can find them in the frozen food section at your store. Bean Curd or Tofu Tofu is made from soymilk and resembles the consistency of cheesecake. It is a very nutritious ingredient, rich in minerals and an excellent source of protein. It is served in soups, salads, stir-fried dishes. Mapo Tofu with the spicy sauce is our favorite.

Egg or Wheat Noodles A basic of Chinese staples. Chinese love their noodles. Wheat noodles are generally used in soups, wheat and egg noodles can be stir-fried. Rice Noodles Thin and transparent, rice noodles should be soaked in hot water to soften them before use. They are used in soups, salads, stir-fries and spring rolls. Rice While I was growing up, I can't remember a meal being served without rice. Rice is at the core of every Chinese meal. Chinese Tea Chinese Tea is more than a beverage. For Chinese, tea is a medicine, tea is an art, tea is their Culture.

Question: Five spice powder is commonly used in which ethnic cuisine?
Answer: Chinese