The why behind the ingredients in my blends. Some may not care; others are curious and love learning. So, for transparency here are ingredients I use, what they add and what they’re used for. I encourage you to think of what various ingredients could contribute to a favorite recipe, making it even better. Or better yet, be creative and come up with a new recipe all your own. If you would share it, I’d love to feature the recipe and you, the creator, in an upcoming blog post.
So, let's just start with the basics and alphabetically to make it easier to find what you're interested in.
ALLSPICE berries/powder, Jamaican pepper, myrtle pepper, or pimento. It’s the dried unripe berry. Taste is a combination of cinnamon, nutmeg, clove. In dessert, poultry & squash.
ANISE STAR (whole/powder), use in light soups, rice pudding, steamed cabbage, roasted BBQ chicken, braised leeks, poached fish/shellfish, in Chinese 5 spice powder and Vietnamese Pho.
ARROW ROOT for thickening alternative to wheat flour or cornstarch. Used in sauces, gravies, soups, pie filling, pudding. When cooking its clear with little to no taste. In clear fruit glazes and jellies.
BASIL (Imported-Italy) season tomatoes, egg dishes, Mediterranean vegetables eggplant, zucchini and Italian dishes
BAY LEAF in Italian dishes and keeps insects out of flour, add a few whole dried Bay leaves throughout your flour canister.
CARDAMOM green pods/powder, India/Indonesia/Guatemala green is one of the most expensive spices, ground powder lowers value. Used in sweet and savory dishes, tea and coffee and many countries recipes around the world.
CELERY SALT seed/powder with sea salt
CHILI powder/flakes used in chili, guacamole, Spanish rice, buffalo wings, add to shredded cheddar cheese and melt over tortilla chips for nachos. Also, chili flakes and Thai chili pepper, New Mexico chili powder
CHINESE 5 SPICE Intense blend adds Asian flavor to meat and poultry dishes. Try in spice cakes, muffins, cookies, add to seafood batter or pumpkin pie. Contains cinnamon, anise seed, cloves, ginger, fennel seeds.
CINNAMON True is Ceylon cinnamon from Mexico. Sri Lankan cinnamon used in Chinese 5 Spice and Indian spice blend and Garam Masala. Used with meat, in stews, vegetables. In sweets, drinks, cookie, cakes, pudding breads. Kurinji Cinnamon in pumpkin pie, cinnamon rolls, rice pudding and more. Vietnamese is the silver back gorilla of cinnamon. Piercing spicy flavor and invigorating heat. Use in any recipe where cinnamon is the star flavor. Cinnamon Sugar on buttered toast, topping on quick bread, cobblers, muffins, sugar cookies, coffee cakes, snickerdoodles, desserts, breakfast.
CLOVES whole/powder, hint (scents) of camphor, cinnamon, pepper allspice. Used in nearly all world cuisines, used in savory foods, breads, sweets.
CORIANDER (Cilantro) seeds/powder from Morocco, India, Australia, used in spice mix like Garam Masala and Indian curries. Used also in pickling vegetables, sausages, rye bread.
TARTAR CREAM makes souffles, meringues, angel food, chiffon cakes and candy. Use 1/8 teasp per egg white.
CUMIN seed/powder used in Curry powder from Mediterranean to central Asia
CURRY powder used in Indian cooking, chicken, soups, stews, BLEND OF CORIANDER, cloves, cumin, garlic, cinnamon, allspice, fenugreek, cardamom, turmeric and fennel
DILL WEED used in Europe and Central Asian dishes like cured salmon, borscht, soups, pickles.
FENNEL seed/powder used in tea, in Absinthe
FENUGREEK seed/powder, used in pickles, vegetable dish, and produces a maple flavor.
GARLIC minced/powder used in salad dressing, Italian, Asian cuisine. Powder is used with poultry, seafood, beef, salads and pasta. Garlic bread, pasta sauces, glazes, gravies
GINGER crystalized/powder from Asia, add to muffins, cakes, cookies, breads, for a warm spicy flavor
GRAPEFRUIT powder is used to substitute grapefruit juice, or lemon or lime juice. Use in marinade or flavor seafood, vegetables and meat.
LIME PEEL/ juice powder, add a pinch to doughs for bread, flatbread, pizza for a zing. Add dust pizza peel with cornmeal and granulated lime peel powder can replace lime juice in recipes.
MACE, ¼ tsp ground mace = 1 tsp ground nutmeg. 1 pkg (16 oz) pound cake mix add 2 tsp Vanilla extract and ½ tsp ground mace – prepare and bake as directions on cake mix. Makes spiced pound cake.
MAPLE SUGAR is used in tea, coffee, cereal with fruits. Cook with vegetables, grains, fish or chicken.
MAHLAB seed, flavor like almond and cherry, also like marzipan, also breads, scones and pastries.
MOLASSES granulated/powder add where sweet molasses flavor is desired, baking, grilling, rub, sauces, baked beans, cookie dough. Also, as a powder
NUTMEG, Sri Lanka, whole/powder in cream sauces, braises, pilafs, cakes
ONION minced/powder on roasts, baked fish, chicken, pork chops, salad dressing and vegetables. Gourmet touch powder onion has French onion flavor for soups and pot roasts.
OREGANO, Mediterranean, fresh pasta sauces, on Italian breads, in salad dressing, on sandwiches, in soups, beans.
ORANGE PEEL in desserts, sauces, gravies, meat dishes or as garnish in dishes.
PAPRIKA from dried, ground chilies, Spanish or Hungarian, smoked, sweet, hot. Use in soups, stews, beef goulash, chicken, devils' eggs. A rub for steak, bean- sausage soup, into hummus or even on popcorn.
PEPPERCORN add zest to sauces, gravies, meats, poultry. Pepper and lemon pepper on fish, chicken, vegetables, pasta, salads, on fresh corn on the cob.
WHITE POPPY SEEDS add to dressings, rice, noodles, vegetables.
RASPBERRY POWDER to add burgundy color to granola, tint angel food cake pink, and taste of raspberry added to cookies and cake.
ROSEMARY used in stuffing and roast meats
SAFFRON is the crocus flower, used in many countries and dishes like Golden Ham. The most expensive spice in the world, 1/16 oz is $16 OR $4,336 per pound. Vanilla beans are the second most expensive spice in the world.
THYME sweet to meat, fish, beef stew, chicken pot pie
TURMERIC warm bitter black pepper like flavor curcumin is from turmeric plant. Used in Asian dishes. Used in canned beverages, baked products, dairy products (try Golden Milk), ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatin, and in curry powder.
EACH SPICE has such a unique flavor combining these into extracts and spice blends, even adding to the Rooibos teas, it’s been a delicious adventure. I hope you enjoy trying several products and savor the flavor.
Comments