Spice

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Heath Food Info

Allspice Uses	Allspice is the dried, unripened fruit of a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry which is sundried to a reddish-brown color. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg Baked goods, desserts, meat, preserves, relishes, seafood dishes, soups, tomatoes, root vegetables and sweet yellow vegetables.
Ancho chili Uses	Ancho Chile Pepper is the dried, ground fruit of Capsicum annum. The product is made from poblano chile peppers grown in Mexico. Ancho has a mild paprika flavor, with sweet to moderate heat. The Ancho Chile together with the Mulato and Pasilla chiles form the "holy trinity" of chiles used to prepare mole sauces. Ancho is used to add flavor, heat, and color to sauces and moles
Anise Uses Benefits	Anise is the dried ripe fruit of the herb Pimpinella anisum. The crescent shaped seeds are unmistakably identified by their distinctive licorice-like flavor. Anise is not related to the European plant whose roots are the source of true licorice. Apple pie, cakes, coleslaw, cookies, cottage cheese, fruit dishes, salad dressing, and spicy meat mixtures. Like fennel anise is rich source of coumarin compounds and relatively high concentrations of volatile oil. This helps relax intestinal spasms and relieves coughs.
Basil (sweet) Uses Benefits	Basil, also called Sweet Basil, is the dried leaves of the herb Ocimum basilicum, a member of the mint family. Basil is a small, bushy plant that grows to about 2 feet tall. Its botanical name is derived from the Greek "to be fragrant." Eggs, fish, marinades, meat, salads, sauces, seafood dishes, stews, tomato dishes, and vegetables. A member of the mint family, it possess many of the same medical effects. Including a digestive aid, a mild sedative, and as a palliative for headaches. In China is used for the treatment of spasms of the intestinal tract, kidney ailments and poor circulation.
Bay Leaf Uses	Bay Leaves or Laurel, are the dried leaves of the evergreen tree, Laurus nobilis. The elliptically shaped leaves are light green in color and brittle when dried. They have a distinctively strong, aromatic, spicy flavor. Bay Leaves is the approved term for this spice, but the name "laurel" is still seen frequently Add 2-3 leaves to gravies, sauces, soups, and stews. Remove leaves before serving.
Black Pepper Uses	Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color. They have a hot, piney taste. Black Pepper adds flavor to almost every food of every nation in the world. It is used in rubs, spice blends, salad dressings, and peppercorn blends
Capers	Canapés, beef gravies, deli sandwiches, eggplant dishes, salads, sauces, tomato dishes.
Caraway Uses	Caraway Seed is the dried fruit of the herb Carum carvi. The small, tannish brown seeds have a flavor similar to a blend of Dill and Anise--sweet but faintly sharp. Baked goods, cabbage, cheese, carrots, cheeses, coleslaw, cucumber salads, green beans, pickles, potatoes, and sausage.
Cardamom Uses Benefits	Cardamom is the dried, unripened fruit of the perennial Elettaria cardamomum. Enclosed in the fruit pods are tiny, brown, aromatic seeds which are slightly pungent to taste. Cardamom pods are generally green but are also available in bleached white pod form. It is available both in the whole pod and as decorticated seeds with the outer hull removed. Breads, cakes, cookies, curries, custards, punches, and rice. It's prime uses are as carminative, a digestant and a a stimulant
Cayenne pepper & paprika Benefits	Curries, meats, Mexican dishes, sauces, and stews. It has been used for asthma, fever and other respiratory infections, digestive disturbances and cancer. Cayenne peppers are full of nutrients particularly vitamin C and carotenes and the compound capsaicin. It has a number of beneficial on the cardiovascular system by reducing cholesterol and triglygeride levels and increasing fibrinolytic activity that helps prevent blood clots. Although hot t0 the taste has been shown to lower body temperature by stimulating the cooling center of the brain.
Celery Seed Uses	Celery seed is the dried fruit of the Apium graveolens which is related, but not identical, to the vegetable celery plant. The tiny brown seeds have a celery-like flavor and aroma. Breads, coleslaw, egg salads, potato salads, and tuna salads.
Chervil Uses	Chervil, Anthriscus cerefolium, is a small low-growing annual of the carrot family. It derives its name from the Latin chaerophyllum which means "festive herb" or "herb of joy." Its lacy, fern like foliage is dried and ground for seasoning. Even though it is a member of the Parsley family, it is much more aromatic. Add after cooking to cream soups, dressings, egg salads, sauces. Heat destroys flavor.
Chiptole Chili Uses Benefits	Chipotle Chile is the dried, smoked, and ground fruit known as jalapeno of Capsicum annum. The product is made from chile peppers grown in northern and southern Mexico. Chipotle has a distinctive, smoky, sweet, meaty flavor with a moderately high heat level. Chipotle chiles are used to season Mexican and Central American cuisine. Chipotles are used in chili, snack seasonings, and Tex Mex cuisine. Same as Cayenne pepper
Chive Uses	Chives, Allium schoenoprasum, are the reed-like stems of a perennial, bulbous plant of the lily family. The name "Chives" is derived from the Latin cepa, meaning onion. Chives are a member of the onion family. Chicken, cream cheese, cream sauces, eggs, fish, lamb, mayonnaise, sour cream, vegetable dishes, and yogurt.
Cilantro Uses	Cilantro is the dried leaves of the herb, Coriandrum sativum, an annual herb of the parsley family. Also known as Chinese parsley, Cilantro has a distinctive green, waxy flavor. Cilantro is the usual name for the leaf of the plant that is otherwise identified as Coriander, and from which Coriander Seed is obtained. Salsas and guacamole, and salads.
Cinnamon Uses Benefits	Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." Breads, cakes, chicken, coffee, cookies, pork, spiced beverages, sweet potatoes, tea, yogurt, and other desserts. Often added with allspice, cloves, and nutmeg. Some of it's reported uses including treatment of arthritis, asthma, cancer, diarrhea, fever, heart problems, insomnia, menstrual problems , peptic ulcers, psoriasis, Cinnamon as a sedative, an anticonvulsant, a diaphoretic, a diuretic, an antibiotic, and an antiulcerative.
Clove Uses Benefits	Cloves are the dried, unopened, nail-shaped flower buds of the evergreen Syzygium aromaticum. They are reddish-brown in color and have a strong, aromatic flavor and aroma Baked goods, beets, chili sauces, cookies, curries, fruit sauces and syrups, gingerbread, squash, and tomato sauces.
Coriander /Cilantro Uses Benefits	Coriander is the dried, ripe fruit of the herb Coriandum sativum. The tannish brown seeds have a sweetly aromatic flavor which is slightly lemony. A zesty combination of sage and citrus, Coriander is actually thought to increase the appetite. Baked goods, beverages, candies, curries, dairy desserts, meats, and relishes.
Cumin Uses	Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The Cumin plant grows to about 1 to 2 feet tall and is harvested by hand. Cumin is a key component in both Chili Powder and Curry Powder. Chili powders, curries, meats, stews, tofu, and vegetable dishes.
Dill Uses Benefits	Dill is an annual of the parsley family and is related to Anise, Caraway, Coriander, Cumin, and Fennel. Dill Weed is the dried leaves of the herb Anethum graveolens, the same plant from which Dill Seed is derived. The flavor of Dill Weed is lighter and more subtle than Dill Seed. Breads, cream cheese, cottage cheese, chowders, dips, meat, potato salads, rice dishes, soups, stews, and vegetables.
Fennel Uses	Fennel is the dried, ripe fruit of the perennial Foeniculum vulgare. Tall and hardy, this plant has finely divided, feathery, green foliage and golden yellow flowers. Oval seeds form in clusters after the flowers have died and are harvested when they harden Fish, Italian sausage, seafood sauces, soup, spaghetti sauces, stews, and sweet potatoes.
Garlic	Breads, fish, Italian dishes, meat, soups, stews, and tomato sauce.
Ginger Uses Benefits	Ginger is the dried knobby shaped root of the perennial herb Zingiber officinale. The plant grows two to three feet tall. Once the leaves of the plant die, the thick roots, about 6 inches long, are dug up. Crystallized Ginger is fresh gingerroot cooked in syrup and dried. Beets, beverages, breads, cakes, cheese dishes, chutneys, cookies, curries, dipping sauce, dressings, meat, poultry, soups, stews, and yellow vegetables.
Mace Uses	Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg. Its flavor is similar to Nutmeg but more delicate. Baked goods, pickling, and stews.
Horseradish
Marjoram Uses	Marjoram is the dried leaves and floral parts of the herb Origanium hortensis. Most scientists consider Marjoram to be a species of Oregano. The light grayish-green leaves of Marjoram have a sweeter and more delicate flavor than Oregano. Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, and chowders. Marjoram is used in Italian, French, North African, Middle Eastern, and American cuisines and spice blends such as bouquet garni, fines herbes, and sausage and pickle blends.
Mint Uses Benefits	Mint leaves are dried spearmint leaves of the species Mentha spicata. The dark green leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Use in teas, beverages, jellies, syrups, ice creams, confections, and lamb dishes. Mint is used in Afghanistani, Egyptian, Indian, and Mid-Eastern cuisines and spice blends such as chat masola, mint sauce, and green Thai curry.
Mustard & Seed Uses Benefits	There are two commercially important classes of herbs from which Mustard Seed is derived; Brassica hirta which produces white or yellow seeds and Brassica juncea which produces brown and Oriental seeds. Both types exhibit a sharp taste. Dips, cheese dishes, eggs, fish, pickling spice, salad dressings, sauces, spreads, tofu, and vegetables.
Nutmeg Users Benefits	Nutmeg is the seed of the fruit which grows on the tree Myristica fragans, the same fruit from which Mace is derived. The oval shaped seeds have a sweet, spicy flavor. When ripe, the fruit splits in half exposing the netlike membrane or aril known as the mace. The mace closely enwraps a dark brown, brittle shell inside of which is the single, glossy, brown, oily seed or the Nutmeg. Applesauce, baked goods, beverages, cheese dishes, cream dishes, desserts, ground meats, pies, sauces, soups, stews, and many vegetables.
Oregano Uses Benefits	Oregano is the dried leaves of the herbs Origanum spp or Lippia spp (Mexican). Both varieties have traditionally been harvested in the "wild." The Mediterranean variety is closely related to Marjoram and is very similar in physical appearance. "Oregano" means Marjoram in Spanish, and although sometimes referred to as "Wild Marjoram" it is a different herb. Eggs, fish, green salads, Italian dishes, meats, Mexican dishes, mushroom dishes, omelets, poultry, sauces, soups, spaghetti, spreads, tomato sauces, and vegetables.
Paprika Uses	Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper. It is mildly flavored and prized for its brilliant red color Eggs, cheese, Hungarian goulash, pasta, potatoes, and sauces.
Parsley Uses	Parsley is the dried leaves of the hardy biennial herb Petroselinum crispum (family Umbelliferae). This is probably the most well-known and used herb in the United States, used extensively in garnishing foods as well as for flavoring of sauces, stews and stocks. Curly leaf Parsley is best known for garnishing, while flat leaf or Italian Parsley is used in bouquets garni and other flavoring applications Dips, dressings, garnishes, herb spreads, omelets, potato dishes, sauces, soups, and vegetables.
Peppermint	Bulghur wheat, fruit, ham, ice cream, ices, jelly, juices, lamb, rice, tea, sherbet, and vegetables (cabbage, carrots, celery, green beans, peas, potatoes, tomatoes).
Poppy seeds Uses	Poppy is the dried, kidney-shaped seed of the annual Papaver somniferum. The seeds are very small in size, slate blue in color and are nut-like in flavor. Poppy Seed is used topically on breads and rolls, and added to vegetables and salad dressings. Turkish cuisine uses toasted Poppy Seeds, while Indian and Turkish spice blends rely on crushed Poppy Seeds for flavor and texture.
Rosemary Uses Benefits	Rosemary is the dried leaves of the evergreen Rosmarinus officinalis. The slender, slightly curved leaves resemble miniature curved pine needles. Normally hand harvested, the Rosemary plant grows about 2 to 3 feet tall and is very hardy as it grows under harsh mountainous conditions. Fish dishes, herb breads, marinades, potato dishes, sauces, soups, and vegetables.
Saffron Uses Benefits	Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron. Use small amounts, crushed in breads, cakes, fish, poultry, and rice dishes.
Sage Uses Benefits	Sage is the dried leaves of the herb Salvia officinalis. The aromatic leaves are silvery gray in color. Cut Sage refers to leaves which have been cut rather than ground into smaller pieces. Cut Sage is preferred when the user wants the Sage to be apparent in the end product. Rubbed Sage is put through minimum grinding and a coarse sieve. The result is a fluffy, almost cotton-like product, unique among ground herbs. More Sage is sold in the rubbed form than any other. Cheese dishes, chowders, omelets, pork, poultry, and rice dishes.
Savory Uses	Savory is the dried leaves of the herb Satureja hortensis. The brownish-green leaves are fragrantly aromatic, resembling that of Thyme. It is commonly called summer or garden savory. Barbecue dishes, bread stuffing, dressings, egg dishes, lamb, poultry, rice, summer squash, and veal.
Tarragon Uses Benefits	Tarragon is the dried leaves of the herb Artemisia dracunculus. The slender dark-green leaves have a pleasant anise-like flavor and aroma. Chicken, fish, salads, salad dressings, sauces, shellfish, soups, and vegetables.
Thyme Uses Benefits	Thyme is the dried leaves of Thymus vulgaris, a small perennial of the mint family. The leaves measure about one quarter of an inch in length and one tenth of an inch in width. The plant grows about eighteen inches tall and produces small flowers that are very attractive to honey bees. Cheese, fish, salad dressings, shellfish, soups, stews, stuffing, tomato sauces, and vegetables.
Turmeric Uses Benefits	Turmeric is the dried root of the plant Curcuma longa. Noted for its bright yellow color, it is related to and similar in size to ginger. Turmeric's flavor resembles a combination of ginger and pepper. It is the major ingredient in curry and is used in prepared mustard. Curry powders, egg dishes, Indian dishes, rice dishes, and salad dressings. Anti-inflammatory agent, and to treat flatulence, jaundice, menstrual difficulties, bloody urine hemmoroids, toothaches, bruises, chest pain and cholic.
Vanilla Uses	Vanilla is derived from the dried, cured beans or fruit pods of the large, green-stemmed climbing perennial, Vanilla planifolia, which is a member of the orchid family. Although Vanilla beans are sometimes used in their whole form, they are most commonly used for producing extracts and flavors. Vanilla is used principally for ice cream, soft drinks, eggnogs, chocolate confectionery, candy, tobacco, baked goods, puddings, cakes, cookies, liqueurs, and as a fragrantly tenacious ingredient in perfumery.