Culinary Uses<\/strong><\/p>\n\n\n\n\u2022 Ground cinnamon is used regularly in pretty much any baking and cooking recipes that call for just cinnamon.<\/p>\n\n\n\n
\u2022 You can also grate or powder up the quills, as they\u2019re not as hard as cassia bark, cinnamon\u2019s sister spice.<\/p>\n\n\n\n
\u2022 Cinnamon has been prized everywhere since the Egyptians discovered it around 2000 BCE. It\u2019s not surprising that it\u2019s a staple in Middle Eastern cooking as well as in cuisines from all over the world. Mexican cuisine prizes its \u201ccanella\u201d and no Indian spice cupboard is complete without its distinctive curls and bark.<\/p>\n\n\n\n
\u2022 Cinnamon is particularly good paired with chocolate (as the Mexicans do).<\/p>\n\n\n\n
\u2022 Although available in any supermarket, it\u2019s worth buying whole cinnamon from Asian groceries where they have a high turnover of spices, as the flavor does degrade once it\u2019s been ground. Whole cinnamon will also degrade in flavor, but not as much as ground. It\u2019s a pretty stable spice otherwise.<\/p>\n\n\n\n
CLOVES Syzygium aromaticum<\/p>\n\n\n\n
Did you know that cloves are unopened pink flower buds that are dried? These little aromatic buds pack a powerful punch of flavor and are used in culinary traditions all over the world. <\/p>\n\n\n\n
Cloves are native to the Spice Islands (Maluku or Moluccas, the heart of the spice trade in Indonesia). They\u2019re now cultivated in major tropical regions including Zanzibar, India, Sri Lanka, Madagascar, and most recently in Brazil. <\/p>\n\n\n\n
CLOVES Overview<\/h2>\n\n\n\n
Flavor Profile<\/strong><\/p>\n\n\n\nCloves are one of the most common and earliest known spices in the world. With a strong, almost medicinal aroma. The main source of cloves\u2019 strong flavor is the powerful compound eugenol. Their flavor has been described as floral but with strong undertones of eucalyptus. <\/p>\n\n\n\n
Cloves can very easily overpower other spices, especially if they\u2019re used with the oils still intact.<\/p>\n\n\n\n
Culinary Uses<\/strong><\/p>\n\n\n\n\u2022 Cloves can be used both whole and ground. the world. With a strong, almost medicinal aroma.<\/p>\n\n\n\n
\u2022 In Asian cuisines they\u2019re used in spice mixes, to add fragrance to broths, like
Pho, and pilafs, and are an important part of drinks like masala chai.<\/p>\n\n\n\n
\u2022 In Europe, cloves are used to add flavor to meats, in baking, and seasonal specialties like mulled wine and gingerbread.<\/p>\n\n\n\n
\u2022 Cloves are also considered to be a \u201cwarming\u201d spice and contain several nutrients that make them an incredibly healthful spice.<\/p>\n\n\n\n
Cilantro \/ Coriander<\/h2>\n\n\n\n
CORIANDER Coriandrum sativum<\/p>\n\n\n\n
Coriander seeds and fresh coriander \u2014 also known by its Spanish name, cilantro \u2014 are staples in cuisines all over the world. Coriander is one of those ingredients that\u2019s both a herb and a spice. <\/p>\n\n\n\n
Coriander seeds are one of the oldest spices in the world. The largest producers and commercial exporters of coriander are Russia, India, North Africa, and (surprisingly) Holland.<\/p>\n\n\n\n
Cilantro Overview<\/h2>\n\n\n\n
Flavor Profile<\/strong><\/p>\n\n\n\nThe flavors of coriander as a herb and spice vary. As a herb, coriander or cilantro has variously been experienced as fresh, clean, bright, and sometimes even \u201csoapy.\u201d It\u2019s one of those herbs that people either love or can\u2019t stand. And studies have shown that there might be a genetic link to this!<\/p>\n\n\n\n
Coriander seeds have a different flavor profile: highly aromatic, warm, and nutty with a hint of citrus.<\/p>\n\n\n\n
They come in two varieties, Indian and Moroccan. Indian seeds are golden and slightly larger than Moroccan seeds, which are a darker brown. They can be used interchangeably, as there\u2019s no real difference in flavor between them.<\/p>\n\n\n\n
Culinary Uses<\/strong><\/p>\n\n\n\nThe best way to buy coriander seeds is whole. They can be used raw for a slightly more bitter flavor, but the best way to use them is to dry roast them first. Dry roasting brings out their nutty, warm aroma, and hugely enhances the dish you\u2019re using them for. To dry roast coriander, heat a heavy-based pan on high heat, and throw the seeds in. Dry roast for about 30 seconds, shaking the pan constantly until the spice is fragrant. Let it cool before grinding or blending into a spice mix.<\/p>\n\n\n\n
Coriander seeds can also be lightly crushed in a mortar and pestle and added to various recipes. Coriander is one of those spices that degrades fast once it\u2019s been ground, losing a lot of its flavor. Whole coriander seeds last a lot longer and can be stored in an airtight container in a dark place.<\/p>\n\n\n\n
Fresh Cilantro is also a magic ingredient, especially for instant pot dishes.<\/p>\n\n\n\n
CUMIN<\/h2>\n\n\n\n
CUMIN Cuminum cyminum<\/p>\n\n\n\n
Cumin is a familiar spice in many cuisines and is mainly grown in the tropics or subtropical areas. Cumin is the fruit of a plant from the parsley family, The fruit dries as it matures, leaving behind the distinctive ridged seeds we know as cumin. <\/p>\n\n\n\n
Cumin seeds are sold in spice markets either whole or ground. There are two common varieties \u2014 brown and black \u2014 and both are used in similar ways.<\/p>\n\n\n\n
CUMIN Overview<\/h2>\n\n\n\n
Flavor Profile<\/strong><\/p>\n\n\n\nCumin has a very distinctive flavor, characterized by its warm, earthy, slightly funky and musty notes. It\u2019s intensely fragrant, with slight spicy hotness and a gentle bitterness to it, which mellows during the cooking process. Brown cumin has a stronger flavor than black cumin, which is mellower and sweeter.<\/p>\n\n\n\n
Don\u2019t confuse cumin with caraway seeds, which look similar but have a much sweeter taste.<\/p>\n\n\n\n
Culinary Uses<\/strong><\/p>\n\n\n\n\u2022 Cumin is used in many cuisines, including Indian, South East Asian, Thai, Mexican, Middle Eastern, Mediterranean, and North African.<\/p>\n\n\n\n
\u2022 Whole cumin seeds can also be toasted in oil to release their flavor and added whole to dishes. They\u2019re part of a common oil seasoning in India, called the tarka or tadka, where whole cumin seeds are toasted in hot oil, along with dry red chilies and bruised garlic, and then added to dishes.<\/p>\n\n\n\n
\u2022 Whole cumin seeds are also used as a flavoring stimulant and for inflammation and stomach upsets. for pieces of bread. Black cumin seeds (not to be confused with nigella seeds, which are a different spice) are mostly used in Indian cuisine spice mixes.<\/p>\n\n\n\n
\u2022 Ground cumin and oregano can work as a substitute for chili powder.<\/p>\n\n\n\n
Dry Roasting Cumin<\/p>\n\n\n\n
The best way to buy cumin is to get whole seeds. They last for a long time and retain their flavor longer. To use cumin, it needs to be dry roasted first. This activates the essential oils, which give it its characteristic earthy fragrance, and strengthens the taste.<\/p>\n\n\n\n
To dry roast cumin, heat a heavy-based pan until it\u2019s quite hot. Throw in the cumin seeds and shake the pan vigorously, until you can see a puff of smoke and the cumin starts to smell intensely fragrant. This only takes 15 to 30 seconds. Cumin burns easily so you need to be quick. If you accidentally burn it (you can tell by the acrid smell), throw it away and start again, as burnt cumin isn\u2019t pleasant.<\/p>\n\n\n\n
Once the cumin is toasted, remove from heat immediately and let it cool completely. Don\u2019t try to grind hot cumin, as the oils will make it stick to your grinder or blender. Once cool, the cumin can be ground in a mortar and pestle or a spice grinder. Ground cumin can be stored in an airtight container away from light for around three months, but it\u2019s always best to grind cumin as required, for the best taste.<\/p>\n\n\n\n
DILL<\/h2>\n\n\n\n
DILL anethum graveolens<\/p>\n\n\n\n
Besides being a beautiful addition to your herb garden, this annual, self- seeding plant is surprisingly easy to grow and can be used in cooking and canning.<\/p>\n\n\n\n
Dill can be used both in its fresh form as well as its seeds, commonly distinguished as dill weed and dill seeds. Dill is native to Southern Europe but is cultivated all over the world.<\/p>\n\n\n\n
Dill Overview<\/h2>\n\n\n\n
Flavor Profile<\/strong><\/p>\n\n\n\nFresh dill has an aromatic, sharp, tangy, and very gentle anise-like flavor. Many people describe it as \u201cfresh green\u201d or \u201cbright.\u201d It\u2019s a distinctive taste, with the anise flavor milder than fennel. <\/p>\n\n\n\n
Dill seeds have a stronger, more concentrated fragrance similar to cumin, and are found in many pickling spice mixes. Dill isn\u2019t a substitute for fennel, despite coming from a similar family of plants.<\/p>\n\n\n\n
Culinary Uses<\/strong><\/p>\n\n\n\n\u2022 Dill can be used as a primary flavor or as a garnish and is particularly used in Eastern and Southern European as well as Scandinavian cuisine.<\/p>\n\n\n\n
\u2022 The best way to use dill is fresh, but freeze-dried dill keeps its flavor longer than dried dill.<\/p>\n\n\n\n
\u2022 Fresh dill is a lovely addition to summer salads, soups, and stews. It can be used as a garnish or as a vegetable.<\/p>\n\n\n\n
\u2022 Dill is commonly used in Scandinavian countries to flavor gravlax and smoked salmon.<\/p>\n\n\n\n
\u2022 Dill flowers and flower pods can be used in pickles and salads.<\/p>\n\n\n\n
\u2022 Freshly chopped dill adds a delicate green, tangy note to a lot of dishes.<\/p>\n\n\n\n
\u2022 Dill is perfect with fish and white meats.<\/p>\n\n\n\n
\u2022 It\u2019s one of the primary ingredients in dips and sauces.<\/p>\n\n\n\n
\u2022 Dill seeds are commonly used in pickling but are also used in flatbreads and Scandinavian-style bread and cakes.<\/p>\n\n\n\n
\u2022 Cucumber dill pickles are a popular condiment all over the world (the technique is almost 400 years old), and a lot of families have their own \u201csecret\u201d recipes.<\/p>\n\n\n\n
Other Uses
\u2022 An essential oil can be extracted from dill, and is known for its anti-bacterial properties.<\/p>\n\n\n\n
TURMERIC<\/h2>\n\n\n\n
TURMERIC curcuma longa<\/p>\n\n\n\n
Turmeric is currently having a moment in the spotlight, particularly due to studies on its health benefits. This perennial rhizome, native to South India, is grown all over the tropics, including South East Asia. <\/p>\n\n\n\n
It requires a significant amount of rainfall and thrives in warm, wet conditions. Originally a member of the ginger family, there are over a hundred varieties of turmeric, and they are propagated using roots.<\/p>\n\n\n\n
TURMERIC Overview<\/h2>\n\n\n\n
Flavor Profile<\/strong><\/p>\n\n\n\nTurmeric can be used fresh or dried. The flavor of fresh turmeric is slightly stronger than the dried, powdered version. Fresh turmeric is red or yellow, but once dried it turns into the everyday bright yellow spice that we know it as. It has a pungent, earthy fragrance, a mix between ginger (which it\u2019s closely related to) and pepper. <\/p>\n\n\n\n
Fresh turmeric has a more hot-gingery taste than dried, which has a slightly more powdery, musty fragrance. The taste of turmeric is hard to describe, but it can vary from a gentle spice with lightly bitter overtones to being stronger and more bitter.<\/p>\n\n\n\n
Culinary Uses<\/strong><\/p>\n\n\n\n\u2022 Fresh turmeric is used similar to ginger. You can grate or slice it to use in
curry pastes. Fresh red turmeric is used quite a lot in Thai cuisine.<\/p>\n\n\n\n
\u2022 You can also use frozen fresh turmeric; while the taste isn\u2019t as pungent, it
works well as a substitute for fresh but you may have to use a little more
than the amount of fresh turmeric called for.<\/p>\n\n\n\n
\u2022 Many recipes harness the antioxidant powers of turmeric,
such as turmeric-heavy powder that you can use in place of generic curry
Powders.<\/p>\n\n\n\n
\u2022 You can also add a teaspoon of turmeric to most Indian recipes, even if they
don\u2019t call for turmeric.<\/p>\n\n\n\n
\u2022 You can add a quarter teaspoon to plain rice for a beautiful golden color
and an ever so slightly smoky flavor.<\/p>\n\n\n\n
\u2022 Turmeric is often used in teas, golden milk, and even in smoothies.<\/p>\n","protected":false},"excerpt":{"rendered":"
All Spice AllSpice Allspice is native to Jamaica and the … <\/p>\n
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