Feature Of Spices

Spices can change the flavor of the whole dish even it’s only used in small amount. Usually spices are made from dry root, bark, pod, fruit or seed of the plants.

Pimenta officinalis
Known as Jamaican pepper, is a very similar to a mixture of cloves, cinnamon and nutmeg.

Apium graveolens
Celery seeds have a bitter taste and can be paired with bread, egg dishes and salads.


Capsicum frutescens
It is more likely to be preserved after they are dried.

Carum carvi
It is often confused with the seeds of cumin, but they are totally different.


Coriandrum sativum
Coriander seed is mild and fragrant, and it is an important ingredient in southeast Asian countries.

Cuminum cyminum
The pungent cumin is a mixture of the seeds and it is the basic ingredients of curry.

Dill seeds
Dill seeds are used by Anethum graveolens to make pickles.

Capsicum annuum
It is usually grounded with a very light sweet pepper and can be used in large quantities in dishes.

Foeniculum vulgare
It is suitable for fruits and salads.

Ttigonella foena-graecum
It has a spicy flavor. When using grounded seeds, the dosage should be considered.

Junioerus communis
It is a berry with a taste of whiff of pine. It is suitable for the use of cabbages, and it can also be added to those greasy or heavy dishes to a special flavor.

Eugenia caryophyllata
It is like a paddle and a mesh of nutmeg. It is very difficult to be grounded into the flour at home and you can buy the product of powder and slurry on the market.

Eugenia caryophyllata
It is an evergreen bud and is widely used for curry, marinade, stuffing, fruit and spices. Don’t use it too much because the cloves have a very strong flavor.

Cinnamomum zeylanicum
It is often used as raw materials for drinks and flavored syrup. Cinnamon powder is also widely used for bread and all kinds of dessert.

Elettaria catdamomum
It is widely used in curry and pastries and is also used for flavoring coffee or other beverages.

Attribute:
By Daniel Risacher (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons

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