One of the local grocery stores puts out each month a magazine that has some health articles and recipes in it. This list of spices came from one of those magazines. I thought I'd post it here in case some of you wanted to know what the difference is in some things. These are just basic but also ones that you would probably use most often.
Allspice
Allspice has a rich, sweet flavor that's similar to nutmeg, cinnamon and coves. It works well with fruits, veggies and fish.
Cardamom
Cardamom is a powerful, fragrant spice that enhances cakes and pastries and is often used in Indian and Middle Eastern spice blends.
Cayenne
Cayenne is a strong and hot red spice made from dried chilies. Cayenne pairs well with both sweet and savory foods.
Cinnamon
Cinnamon is a sweet, fragrant spice sold in sticks or in ground form. Pairs well with beef, poultry, pork, fruits and desserts.
Clove
Cloves has a strong, slightly sweet pepper like flavor that pairs well with ham, sweet potatoes, ciders, teas and desserts.
Coriander
Coriander is available as whole or ground seeds and has a spicy, citrus flavor that complements fruits, vegetables and meat.
Cumin
Cumin has a sharp, earthy warm flavor that enhances beef, fish, poultry, pork, veggies and eggs.
Ginger
Ginger has a warm peppery flavor with sweet aroma. It pairs well with beef, fish, pork, veggies and fruit.
Mustard
Mustard comes in the form of whole or ground seeds and has a powerful, hot flavor that works well as a rub or blended into burgers and meatloaf.
Nutmeg
Nutmeg has a warm, sweet and spicy flavor that adds depth to fruits, vegetables, meat, curries, desserts and eggnog.
Paprika
Paprika is made of ground dried red peppers and ranges from mild to sweet to hot. Use it as a garnish to enhance flavors in soups, stews and casseroles.
Pepper
Pepper tastes best as freshly ground peppercorns. White pepper tastes hotter than black but is less complex with fewer flavor notes.
Saffron
Saffron is an expensive spice because of the labor-intensive cultivation. It gives desserts, vegetables and light meats a richer, fuller and much more aromatic flavor.
Star Anise
Star anise is sweet and spicy, with a licorice-lie flavor. Simmer whole pods in soups, marinades and sauces to add flavor but remove before serving.
Turmeric
Turmeric has a sharp, slightly bitter flavor and is a popular addition to curries and chutneys. It pairs well with poultry, veggies and fish.
I hope this helps you. I think that I will be baking some sweet potatoes this weekend and maybe use some cloves.
Allspice
Allspice has a rich, sweet flavor that's similar to nutmeg, cinnamon and coves. It works well with fruits, veggies and fish.
Cardamom
Cardamom is a powerful, fragrant spice that enhances cakes and pastries and is often used in Indian and Middle Eastern spice blends.
Cayenne
Cayenne is a strong and hot red spice made from dried chilies. Cayenne pairs well with both sweet and savory foods.
Cinnamon
Cinnamon is a sweet, fragrant spice sold in sticks or in ground form. Pairs well with beef, poultry, pork, fruits and desserts.
Clove
Cloves has a strong, slightly sweet pepper like flavor that pairs well with ham, sweet potatoes, ciders, teas and desserts.
Coriander
Coriander is available as whole or ground seeds and has a spicy, citrus flavor that complements fruits, vegetables and meat.
Cumin
Cumin has a sharp, earthy warm flavor that enhances beef, fish, poultry, pork, veggies and eggs.
Ginger
Ginger has a warm peppery flavor with sweet aroma. It pairs well with beef, fish, pork, veggies and fruit.
Mustard
Mustard comes in the form of whole or ground seeds and has a powerful, hot flavor that works well as a rub or blended into burgers and meatloaf.
Nutmeg
Nutmeg has a warm, sweet and spicy flavor that adds depth to fruits, vegetables, meat, curries, desserts and eggnog.
Paprika
Paprika is made of ground dried red peppers and ranges from mild to sweet to hot. Use it as a garnish to enhance flavors in soups, stews and casseroles.
Pepper
Pepper tastes best as freshly ground peppercorns. White pepper tastes hotter than black but is less complex with fewer flavor notes.
Saffron
Saffron is an expensive spice because of the labor-intensive cultivation. It gives desserts, vegetables and light meats a richer, fuller and much more aromatic flavor.
Star Anise
Star anise is sweet and spicy, with a licorice-lie flavor. Simmer whole pods in soups, marinades and sauces to add flavor but remove before serving.
Turmeric
Turmeric has a sharp, slightly bitter flavor and is a popular addition to curries and chutneys. It pairs well with poultry, veggies and fish.
I hope this helps you. I think that I will be baking some sweet potatoes this weekend and maybe use some cloves.
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