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Allspice |
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The dried berry of pimento tree
of the West Indies. Used as a condiment. The
cane is due to the flavor which resembles a
combination of cloves, cinnamon and nutmeg. |
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Anise |
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The fruit of a small annual plant
which dries into the form of a seed. The best is
grown in Spain. Mexico and India. Used on
breads, cakes and cookies |
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Blam |
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A perennial garden herb with a
sharp lemon scent. Use fresh or dried in soups
and salads. |
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Basil |
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An annual plant cultivated in
Western Europe. Leaves are dried, grounded and
powdered. Used to flavor soups, sauces, sausages
and stews. |
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Bay Leaf |
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The aromatic leaf of the sweet
bay or laurel tree. Dried while and used to
flavor soups, meats and pick-less. |
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Capers |
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The flower buds of Capparis
spinosa grown in Mediterranean countries.
Pickled and used as a condiment. |
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Caraway |
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A biennial herb with an aromatic
fruit usually known as caraway seeds. Used in
breads, cookies, cakes, candies, salads and
cheese. |
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Cardamon |
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An aromatic fruit of a number of
zinziberaceous plants grown in Cey Ion, India
and Central America. The fruit is in the shape
of a pod with seed inside. Sold in the whole
pod, as whole seeds or as grounded seeds. Used
as a condiment. |
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Cayenne Pepper |
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Powered pod and seeds of carious
capsicums yielding a hot savory flavor used in
meat dishes and gravies and sometimes called red
pepper. |
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Celery Seed |
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Seed of a small plant similar in
appearance and taste to celery. Used whole or
ground to flavor soups, stews, cheese, pickles
and some salads. Southern France, India and the
United States are producers. |
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Celery Salt |
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Mixture of ground celery seed and
fine white salt. Used in meats, salads and many
other dishes. |
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Chervil |
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An apiaceous plant with aromatic
leaves used to flavor soups and salads. |
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Chili |
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A hot pepper. Used as a base for
chili sauce and other spicy dishes. |
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Chili Powder |
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A mixture of ground red peppers,
cuminseed and other spices. Used to flavor
omelettes, seafood cocktails, etc. |
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Chives |
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Similar to green onions though
smaller and milder. |
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Chutney |
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A spicy pickle of compound fruit
and seasonings. |
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Cinnamon |
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true cinnamon is the inner bark
of Cinnamon zeylancium which grows only in
Ceylon. It has a very mild flavor. Cassia
cinnamon grown also in the Far East is most
generally used and has a more full-bodied
flavor. The dried bark is sold in sticks or
ground. |
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Cloves |
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The flower buds of a tree which
is grown in the Netherlands East Indies,
Zanzibar and Madagascar. Sold whole or ground. |
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Coriander |
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An herb with aromatic seeds. Used
for confections, cookies, pickles and meat
products. |
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Cuminseed |
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Dried fruit of Cuminum cyninum.
Has a slightly bitter flavor. Used for flavoring
meats, sausages, pickles and as an ingredient of
curry powder. |
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Curry Powder |
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A yellow condiment from India
containing various spices. |
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Dill |
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An annual herb grown for its
aromatic seed. Used in pickles and sauces.
Available as seed and weed. |
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Fennel |
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An herb, seed of which are ground
and used to flavor fish sauces and apple pie. It
resembles celery in appearance and has a
fragrance and taste suggestive of anise. The
young stalks are used as a salad green or served
like celery in Lain countries. |
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Garlic |
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A strong-flavored plant of the
lily family, cloves of which are used to flavor
meats, salads, etc. |
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Garlic Salt |
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Mixture of garlic and fine white
salt used in meats, salads, etc. |
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Ginger |
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The root of an herbaceous
perennial grown in semitropical countries |
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Black Ginger |
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Un-scrapped rootstock. |
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White Ginger |
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Scraped and peeled rootstock.
Often candied. |
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Leek |
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Strong flavored plant similar to
onion. |
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Mace |
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The network around the nutmeg
kernel. It is a vivid red when fresh and fries
to a light orange. It is sold whole as "blades"
or ground, and is used to flavor sauces,
gravies, cakes and pies. |
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Marjoram |
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A fragrant perennial of the mint
family. Leaves are dried and used whole or
powdered to flavor soups, salads, stuffing's,
meats and sausages. The best grade comes from
France, though grown also in Northern Africa and
Chile. |
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Mincemeat Spice |
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A mixture of spices such as
cloves, allspice, cinnamon etc. Used to flavor
mincemeat, cakes, cookies and sauces. |
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Mint |
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A fragrant plant, the leaves of
which are used (either fresh or dried) to flavor
certain soups, vegetables, fruits and beverages. |
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Mustard |
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A plant, the seeds of which are
used either whole or ground. Also combined with
spices and vinegar to make a moist product known
as prepared mustard. Used in pickles, meats,
salads, etc. |
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Nutmeg |
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The kernel of fruit of the
Myristica tree grown in the Netherlands East
Indies and British West Indies. The whole fruit
resembles an apricot in shape and seize. It has
four parts; the outer husk, the mace, the inner
shell and the seed or nutmeg. Sold whole
or ground. |
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Onion |
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A strong flavored plant of lily
family. Used to flavor meats, salads, etc. |
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Onion Salt |
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A dried mixture of onion and fine
white salt used to flavor meats, soups and
salads. |
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Paprika |
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A sweet red pepper which is dried
and ground after seeds and stem are removed. Its
mild flavor is good with shellfish, fish and
salad dressings. The best brands are made of
Spanish and Hungarian paprika's. |
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Parsley |
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A biennial herb used to flavor
meats, vegetables and salads. Used also as
garnish. |
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Pepper |
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Made from peppercorns which are
the dried berries of vine, Piper nigrum. |
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Black Pepper |
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Made from the whole berry. |
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White Pepper |
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Made from what is left of the
fully ripened berry after the outer coat has
been removed. |
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Pimiento |
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The fleshy fruit of the Spanish
paprika. Canned and used in meat and vegetable
dishes and salads. |
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Poppy Seed |
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Seed of one variety of the poppy
plant, but not the opium poppy. Used for breads,
rolls, cakes and cookies. Oil may be extracted
and used in a salad oil |
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Poultry Seasoning |
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A mixture of spices such as sage,
thyme, marjoram, etc. Used as a seasoning. |
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Pumpkin Pie Spice |
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A mixture of spices such as
cinnamon, cloves, ginger, etc. |
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Rosemary |
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An evergreen plant, the leaves
and flowers of which are used to flavor and
garnish fish, stews and sauces. |
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Saffron |
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The stigma of a flower similar to
a crocus, Crocus sativus. Dried and used to
flavor breads and meats. Has a rice orange
yellow color. |
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Sage |
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A perennial mint, the leaves of
which are dried and used in stuffing's and
meats. |
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Sausage Seasoning |
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A mixture of spices such as white
pepper, coriander and nutmeg. |
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Savory |
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An annual mint. May be used fresh
or dried in sauces, stuffing's, croquettes and
stews. It is generally an important ingredient
in prepared poultry seasoning. |
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Seasoned Salt |
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A mixture of salt and spices for
which each manufacturer has his own special
blend and name. |
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Sesame |
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An herb, the seeds of which are
used to flavor rolls and cookies, and after
baking the flavor resembles toasted almonds.
Marketed in unhulled and hulled form, the latter
being preferable., The best grade of unhulled
seeds is a fancy orange variety from Turkey.
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Tabasco Sauce |
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A liquid hot pepper sauce made
with special peppers and other ingredients. |
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Tarragon |
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A perennial herb, the fresh or
dried leaves of which are used to flavor salads,
pickles and vinegar. |
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Thyme |
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An herb, the powdered leaves of
which are used to season meat, poultry and
clams. |
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