A To Z Of Spices ALLSPICE: These small dark, reddish-brown berries are so called becausetheir aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meatsand 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.
മലയാളം:
English: A mixture of black peppercorns from the M...
English: Indian spiceCAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia(from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent 'bite'. CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in...