Chyrel's Kitchen


Spices and Their Uses

ALLSPICE
Berry of a Caribbean tree with the combined flavor of cinnamon, cloves, and nutmeg.
Uses: cakes, cookies, pies, puddings, breads, meats, eggs, fish, gravies, pickles.
ANISE
Licorice-flavored member of the carrot family grown in Spain, Mexico, and India.
Uses: breads, pastries, cookies, candies, meat, poultry, fruits.
CARDAMOM
Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America.
Uses: breads, cakes, cookies, pastries, fruits, meats, poultry, fish.
CINNAMON
The inner bark of Cinnamon zeylancium which is grown in Ceyon. Cassia cinnamon also grows in the Middle East and is more commonly used.
Uses: cookies, cakes, pies, puddings, pickles, breads, sauces, vegetables.
CLOVES
Pungent flavor buds of the clove tree. Grown in the Netherlands, East Indies, Zanzibar, and Madagascar.
Uses: cakes, pies, puddings, sauces, pork, lamb, pickles, fruits, breads, cookies.
GINGER
Plant grown in semi-tropical countries.
Uses: cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables.
MACE
Fibrous husk of nutmeg
Uses: sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables.
MUSTARD
Bitter and biting plant.
Uses: sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef.
NUTMEG
Mellow, sweet, nutty seed of the Myristica tree grown in the Netherlands East Indies and British West Indies.
Uses: cookies, cakes, breads, pies, meats, fruits, vegetables, eggs, sauces.
PAPRIKA
Sweet Red Pepper
Uses: shellfish, fish, salad dressings, poultry, vegetables, soups.
PARSLEY
Biennial herb
Uses: meats, vegetables, salads.
POPPY SEED
Tiny, nutty-flavored seed of the poppy.
Uses: breads, pastries, cookies, cakes, salads.
SAFFRON
The stigma of the Crocus sativus.
Uses: breads, cakes, rice, meats, poultry, fish.
SESAME
An aromatic seed with a nutty flavor.
Uses: breads, pastries, salads, cookies.
TURMERIC
Deep, yellow-orange root of an Asian plant related to ginger.
Uses: pickles, chutneys, curries, dressings, dips.
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