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Written by matt gauzza
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Saturday, 22 December 2007 |
 Is one of the oldest known spices. The spice is the tree bark rolled into sticks, quills, or ground to powder. Ground cinnamon enhances many curries and meat stews, especially those made with lamb and is also used in cakes, puddings and breads. The sticks are most commonly used in hot beverages such as mulled wine, hot chocolate or coffee. |
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Written by matt gauzza
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Saturday, 22 December 2007 |
 Is the bright green leaf and stem of a young coriander plant, and comes from the Parsley family. Cilantro is also called Chinese Parsley. It has the flavor of parsley and citrus. Before it can be used, Cilantro needs to be crushed. It is used in Mexican, Middle Eastern and Asian dishes. |
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Written by matt gauzza
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Saturday, 22 December 2007 |
 Are bright green, long, hollow thin stems. It is an onion-like member of the lily family. They have a mild, onion-like taste, with just a hint of garlic. Chives are often used as a garnish, but can be used in many cooked dishes, adding them towards the end of the cooking time to retain their flavor. |
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Written by matt gauzza
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Saturday, 22 December 2007 |
 Is the pungent fresh or dried fruit of any of several cultivated varieties of Capsicum. It is a blend of ground chili peppers, oregano, cumin, coriander, cloves and garlic powder. It can be found in varieties from mild to extremely hot flavors. Use it sparingly, tasting as you add more each time to season the food to your liking. Chili Powder is mainly used in Southwestern and Mexican dishes. It should be stored in the refrigerator. |
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Written by matt gauzza
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Saturday, 22 December 2007 |
 Comes from the parsley family and is a popular French herb. The leaves resemble parsley, and is an aromatic, sweet herb with a slight taste of anise. Chervil helps to bring out the flavor of other herbs and is used to add color and flavor to dressings for pasta and potato salads. Chervil is available dried but has the best flavor when fresh. |
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Written by matt gauzza
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Saturday, 22 December 2007 |
 Comes from a wild variety of the celery plant. The seeds are oval in shape and light brown. The seeds are so small, it takes over 750,000 to equal one pound. It was originally grown by Greeks and Romans for medicinal qualities. It tastes like table celery with a warm slightly bitter and aromatic flavor. Celery seed is used for adding the flavor of celery to foods when the crunchiness of celery is not wanted. |
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Last Updated ( Saturday, 22 December 2007 )
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Herbs/Spices 
