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.
Licorice-flavored member of the carrot family grown in Spain, Mexico, and India.
Uses: breads, pastries, cookies, candies, meat, poultry, fruits.
Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America.
Uses: breads, cakes, cookies, pastries, fruits, meats, poultry, fish.
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.
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.
Plant grown in semi-tropical countries.
Uses: cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables.
Fibrous husk of nutmeg
Uses: sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables.
Bitter and biting plant.
Uses: sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef.
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.
Sweet Red Pepper
Uses: shellfish, fish, salad dressings, poultry, vegetables, soups.
Uses: meats, vegetables, salads.
Tiny, nutty-flavored seed of the poppy.
Uses: breads, pastries, cookies, cakes, salads.
The stigma of the Crocus sativus.
Uses: breads, cakes, rice, meats, poultry, fish.
An aromatic seed with a nutty flavor.
Uses: breads, pastries, salads, cookies.
Deep, yellow-orange root of an Asian plant related to ginger.
Uses: pickles, chutneys, curries, dressings, dips.