Spice Definitions
Submitted by: Lillian, FL
Source: “The Spices of the World” by McCormick,  1969

Spices: Aromatic natural products which are the dried seeds, buds, fruit or flower parts, bark or roots of plants, usually of tropical origin.

Herbs: Aromatic leaves and sometimes the flowers of plants, usually of temperate origin.

Seeds: Aromatic, dried, small, whole fruits or seeds, usually of temperate origin.

Blend: A mixture of spices, herbs, seeds or other flavoring materials either ground or whole.

Condiment: Any spice, herb, or seed; but more frequently a pungent, prepared mixture of seasonings sometimes in liquid form.  Condiments in many forms may be served as an accompaniment to foods.

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Gernot Katzer's Spice Pages
Submitted by: Maureen
Source: Internet

Check out: http://www.uni-graz.at/~katzer/engl/generic_frame.html

This is a beautifully done web page.  Look up spices by several different indexes:
Alphabetic Index (4000 names in about 40 different languages)
English Index (lists English synonyms and botanical names)
Geographic Index (according to country of origin or main usage area)
Morphologic Index (plant part used for cooking)
Botanic Index (plants arranged in systematic botanic order)
Spice Mixture Index (quick key to main ingredients to about 20 traditional spice mixtures)

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How to Make Five-Spice Blend
(Often called for in recipes for Asian Cuisine)
Submitted by: Lillian, FL
Source: Forgotten; from years ago

2 Tbsp whole black pepper
36 whole cloves
12” stick cinnamon
12 whole star anise
2 Tbsp fennel seed 

Process 3 minutes in a blender, on and off.

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Glorious ginger - uses of ginger root - includes recipes
Submitted by Leslie, FL
Source: findarticles.com

From Vegetarian Times, Sept, 1998 by Kathy Farrell-Kingsley

An ancient spice that tempts taste buds while taming tummies.

Ginger is a powerhouse spice, as indispensable in the kitchen as it is in the medicine chest. Often called gingerroot, it's actually a rhizome--a tuberlike stem that grows underground in the shape of a gnarled hand. You can savor its slightly sweet, peppery flavor in various forms, including fresh, ground, dried, crystallized or preserved. Although it has been prized in Asia--as a flavoring and cure--for some 3,000 years, it was considered a rather exotic ingredient in North America until recently. But over the last decade, Americans began sampling ginger in their favorite dishes in local Chinese and Thai restaurants, in numerous health food store remedies, and in its fresh form available in supermarket produce bins. In fact, we now consume about 38 million pounds of the pungent tuber a year.

For many of us, ginger's heady aroma evokes holiday spice cakes, chubby gingerbread men or edible Hansel and Gretel-style cottages decorated with icing. In my own kitchen though, ginger is not used on a seasonal basis only. I rely on it year-round and use it almost as frequently as salt and pepper to flavor sauces, soups, stews, stir-fries and condiments like chutneys and relishes. It's a truly unique spice in that it can enrich both sweet and savory foods. When it cooks slowly, it adds a husky warmth to all it touches.

Even more fascinating than its versatile flavor, however, is ginger's healing properties. Two thousand years ago, Chinese doctors used ginger to control nausea, vomiting and stomach pain. Taking a cue from ancient Oriental medical history, in the early 1980s researchers at Brigham Young University in Provo, Utah conducted studies of powdered gingerroot in capsule form and found it to be more effective in curing motion sickness and nausea than many popular over-the-counter medications.

It's believed that ginger offers many other health benefits as well: It eases headaches, quiets coughs, stimulates circulation, lowers cholesterol and regulates menstruation. I've found that steeping fresh ginger in hot water makes a soothing digestive tonic, and many of my friends swear by ginger tea as a great cold and sinus remedy. Others claim that nothing relieves sore, achy muscles better than applying a hot ginger compress, made by soaking a towel into a mixture of hot water and grated fresh ginger.

When you buy fresh ginger, select smooth, firm, unblemished roots. The larger the hand, the older and more pungent the flavor. Young ginger, which typically comes from America or Jamaica in late spring and early summer, has a mild flavor, as do the smaller tubers. Large pieces are often broken into small knobs.

Ginger's oil is highly volatile, meaning it vaporizes when exposed to air. So when using ginger, slice off just what you need from the root. Peel away the brown outer layer and working against the grain, chop, grate or slice the fibrous flesh. To extract ginger juice--the most potent part of the root--wrap grated ginger in cheesecloth and squeeze. Keep the unused portions of the tuber wrapped in plastic or paper towels in the refrigerator; they will keep for up to 2 weeks.

Fruit Chutney

MAKES 8 CUPS DAIRY-FREE

Virtually any combination of fresh fruit can be used for this chutney. It is a great accompaniment to grilled foods and a terrific topping for ice cream.

2 cups sugar
1 cup cider vinegar
1 Tbs. peeled, grated fresh gingerroot
4 large ripe peaches, peeled and
chopped (4 cups)
1 pint fresh blueberries
1/2 pint fresh raspberries
IN MEDIUM SAUCEPAN, combine sugar, vinegar and ginger. Bring to a boil. Boil 1 minute; remove from heat and let cool.

In large bowl, combine fruit. Pour syrup over fruit and let stand for about 30 minutes to allow flavors to meld. Use right away or transfer to an airtight container and refrigerate up to 1 week.

PER 1/4-CUP SERVING: 57 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 15G CARB.; 0 CHOL.; 1MG SOD.; 1G FIBER,

Exotic Ice Tea

MAKES 2 QUARTS DAIRY-FREE 30

Ginger juice adds a spicy flavor to this refreshing drink.

2 quarts water
1/2 cup peeled, grated gingerroot
1/3 cup fresh lemon juice
4 regular-size green tea bags
Honey or sugar to taste (optional)
IN LARGE POT, combine water, ginger and lemon juice and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat. Add tea bags and let stand 5 minutes. Remove tea bags and stir in honey or sugar if desired. Let cool. Pour tea through a fine sieve into pitcher and serve over ice.

PER 1-CUP SERVING: 77 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 19G CARB.; 0 CHOL.; 2MG SOD.; 0 FIBER,

Honey-Ginger Sauce

MAKES 1 3/4 CUPS DAIRY-FREE 30

Here's a good all-purpose sauce to use as a marinade for vegetables, tofu or tempeh, or as a flavor-rich sauce for stir-fries.

2 Tbs. ginger juice
1/2 cup rice wine or sake (see glossary)
1/2 cup honey
1/2 cup tamari
TO EXTRACT JUICE from ginger, grate a 4-ounce piece of fresh gingerroot. Tie grated ginger in a piece of cheesecloth and squeeze juice into a small bowl.

Add wine, honey and tamari and mix until well blended. Store in the refrigerator.

PER 2-TABLESPOON SERVING: 54 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.; 575MG SOD.; FIBER

RELATED ARTICLE: The Many Forms of Ginger

Powdered: The mainstay of baking, ground ginger is a rich, warm spice. It's aroma and flavor are fragile, so buy in small quantities if possible.

Preserved: A delicious spicy-sweet condiment made from fresh ginger that's mellowed in a sugar syrup. Chinese preserves are often flavored with licorice and a touch of salt.

Pickled: A familiar accompaniment to sushi, it's made from fresh ginger that's marinated until tender and pink in a rice vinegar solution and then sliced paper thin along the grain.

Tea: You can make this soothing tonic by steeping fresh ginger in hot water, or you can buy a Chinese tea that's already mixed with dried fresh gingerroot.

Dried: You can buy dried gingerroot in Indian or Chinese markets to keep on hand to grind as the need arises. The dried from provides a surprisingly true ginger taste.

Crystallized: One of the world's oldest candies, crystallized ginger is made by slow-cooking fresh ginger in sugar water, then rolling it in granulated sugar. Also called candied ginger, it has a gentle, warming bite.

COPYRIGHT 1998 Sabot Publishing
COPYRIGHT 2000 Gale Group

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Flax Seed
Submitted by: Richard, FL
Source: Barron's Educational Services, Inc.

Though the most universal function of flax seed is to produce linseed oil (commonly used in paints, varnishes, linoleums and inks), this tiny seed contains several essential nutrients including calcium, iron, niacin, phosphorous and vitamin E. It's also a rich source of Omega-3 fatty acids. Flax seed can be found in health-food markets and some supermarkets. It has a mild nutty flavor and is often used simply sprinkled over hot dishes such as cooked cereal or stir-frys. The seed can also be sprouted and used in salads and sandwiches. Flax seed is naturally mucilaginous and, when ground into a flour and mixed with liquid, produces a blend with a texture akin to that of egg whites. This gelatinous mixture can be used in place of eggs to add body to baked goods-unlike eggs, however, it does not have a leavening effect. Because it has a high fat content, flax seed should be stored in the refrigerator or freezer, where it will keep for up to 6 months. Though it is considered a digestive aid, it should also be noted that, for some people, flax seed also has a laxative effect.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler
Herbst.

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Garlic Information
Submitted by: Julia
Source: South Texas Unit of The Herb Society of America

Garlic can be used either pressed, chopped, smashed or whole. The more harshly the clove is prepared, the stronger the flavor. Roasting or poaching it sweetens and mellows the flavors. Frying it over low or medium heat brings out its most pleasantly strong flavor. Preserving garlic in oil is discouraged since it is a low acid vegetable, and may harbor the botulism toxin. Fresh garlic should be stored in an airy place, but not the refrigerator.

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Pepper Information
Submitted by: Julia, TX
Source: Beef Bytes by txbeef.org
(Also see the Chile Pepper Primer on our Bits & Pieces page.)

Pepper...the most popular spice.

If you've taken a look at the spice aisle in your local grocery store you've probably noticed the array of peppercorns that are available.  Additionally, you will find a bit of black pepper added to almost every type of recipe imaginable. Throughout history pepper was used as currency and presented as a sacred offering. We are fortunate this popular spice is available throughout the year and at a well affordable price.

Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. The plant will bear small white clustered flowers after 3 to 4 years, (yes, years), and develop into berries know as peppercorns. When peppercorns are ground, the spice known as pepper is produced.

Pepper not only affects flavors in the culinary world but provides amazing health benefits as well. Black pepper stimulates the taste buds in such a way that alerts the stomach to increase hydrochloric acid secretion, therefore improving digestion and intestinal health. Black pepper reportedly has an antioxidant and antibacterial effect promoting the health of the digestive tract.

Black pepper is available whole, crushed or ground into powder. To ensure the best flavor, buy whole peppercorns and grind in a mill just before adding to a recipe. Whole peppercorns should be heavy, compact and
free of blemishes. Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place like a pantry or kitchen cabinet. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavor more pronounced.

Serving and Entertaining Ideas

Coat steaks with crushed peppercorns before cooking to create the classic dish, steak au poivre.

Place mixed peppercorns in a clear pepper mill for added interest and added flavors.

Keep a pepper mill handy in your kitchen work space and on your dining table.

Olive oil, lemon juice, salt and cracked pepper makes a delicious salad dressing.

Different Types of Pepper

Green peppercorns are the unripened fruits, which are pickled or preserved in brine. A favorite of French chefs, they are less pungent than other forms, and are used in various ways including as a garnish, as a spice in meat dishes and in salad dressings. Once a jar is opened, the green peppercorns will remain in good condition for about two weeks if kept refrigerated.

Black peppercorns are the most common form. The fruits are harvested in their unripened or green stages, boiled for about 10 minutes, and then are allowed to dry until they become wrinkled and black. They are sold in this form or are ground (sometimes along with white pepper) into a powder. Although they keep for up to a year when sealed in glass jars, black peppercorns quickly lose their aroma, taste, and pungency after they are ground. For that reason, cooks are advised not to use pre-ground powder, but rather to keep a peppermill for custom grinding. 

When used whole in soups, stews, sauces, and marinades, peppercorns can be placed in a spice bag for easy removal prior to serving. Black peppercorns are used extensively in the manufacturing of food items such as
pickles, soups, meats, dressings and baked goods.  White pepper is simply black pepper without the dark outer part of its skin. Black peppercorns are soaked in water, and then are washed and mechanically rubbed to remove the dark skin, then crushed. The mash is dried and then powdered. White pepper is less pungent than black and is
used to flavor white sauces, soups, potatoes, spreads, or where black pepper specks would not be desirable.  Pink peppercorns are not pepper at all but rather a dried berry of the Baies rose plant from Madagascar.  Imported from France, they are freeze-dried or packed in brine or water and used primarily in nouveau cuisine dishes. Red peppercorns resemble the wild chile pepper, and are the dried form of peppercorns in their red stage. They are usually found in mixtures of variously colored peppercorns. Red pepper is the ground version of Cayenne and other red chiles.  Brown peppercorns, known as prickly-ash, are not of the Piper genus but rather are the fruit of shrubs of the various species of Zanthoxylum.  The brown or black seeds are also marketed under the name "Sichuan pepper" or "Chinese pepper" and are highly aromatic with hints of citrus.  They were the only heat in Sichuan cooking before the arrival of chile peppers in the late 1500s.

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