A to z of spices (part 1)

    
Directions:
ALLSPICE: These small dark, reddish-brown berries are so called becausetheir aroma and flavor resemble a combination of cinnamon, cloves andnutmeg. Use berries whole in marinades; for boiling and pot roasting meatsand poultry; in fish dishes, pickles and chutneys. Also available groundand excellent for flavoring soups, sauces and desserts.ANISE: Commonly called asniseed, these small, brown oval seeds have thesweet, pungent flavor of licorice. Also available ground. Use seeds instews and vegetable dishes, or sprinkle over loaves and rolls beforebaking. Try ground anise for flavoring fish dishes and pastries for fruitpies.CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavorand especially delicious as a flavoring in braised cabbage and sauerkrautrecipes, breads (particularly rye), cakes and cheeses.CARDAMOM: Small, triangular-shaped pods containing numerous small blackseeds which have a warm, highly aeromatic flavor. You can buy green orblack cardamoms although the smaller green type is more widely available.CAYENNE: Orangey-red in color, this ground pepper is extremely hot andpungent. Not to be confused with paprika which, although related, is mildflavored.CHILI POWDER: Made from dried red chilies. This red powder varies in flavorand hotness, from mild to hot. A less fiery type is found in chiliseasoning.CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processedand 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 lessdelicate in flavor with a slight pungent 'bite'.CLOVES: These dried, unopened flower buds give a warm aroma and pungency tofoods, but should be used with care as the flavor can become overpowering.Available in ground form. Cloves are added to soups, sauces, mulled drinks,stewed fruits and apple pies.CORIANDER: Available in seed and ground form. These tiny, pale brown seedshave a mild, spicy flavor with a slight orange peel fragrance. An essentialspice in curry dishes, but also extremely good in many cake and cookierecipes.CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavorand is used extensively in flavor curries and many Middle Eastern andMexican dishes. Popular in Germany for flavoring sauerkraut and porkdishes. Use ground or whole in meat dishes and stuffed vegetables.All spices should be stored in small airtight jars in a cool, dark place,as heat, moisture and sunlight reduce their flavor.