Spices name

A complete set of essential spices is one of the cornerstones of a well-stocked pantry. In my kitchen, I keep basic and Lebanese-specific spices. What is spice? Spices are intensely flavored dried plant parts- the bark, buds, fruit, roots, seeds, or stems. A solid selection of spices cuts down on unnecessary trips to the store when a recipe calls for, say turmeric, and will give you so much versatility in the kitchen. Think about plain scrambled eggs: go Mexican with a sprinkle of chipotle, cumin, and coriander or make them Lebanese style with zaatar. How to decide what spices to buy What kind of cook are you? What flavors do you really love? Stock the spice drawer for making all your standards and the dishes you want to try. You can’t make it if you don’t have it. Below are a few ideas to get you started • Baker: The basic baking spices are cinnamon, nutmeg, ginger, and cardamon. And of course, vanilla, which comes in liquid extract form, paste, and straight-up vanilla beans. • Chili lover: Buy chili powder or make your own by mixing chili powder from chipotle or ancho chilis, crushed red pepper, black pepper, cumin, coriander, oregano, garlic, and onion powder. • Hot sauce fan: Crushed red peppers are the crushed dried flakes and seeds of cayenne pepper with other hot peppers mixed in. Experiment with other pepper flakes from only one specific type of pepper like Aleppo pepper. • Francophile: French (and Italian) cuisine relies heavily on herbs like basil, oregano, thyme...

Twitter Facebook LinkedIn Email Pinterest Ethiopian food is unique and emphasizes spices, which is likely due to the country’s history as a key player in the ancient spice trade with Europe. Ethiopian food is characterized by complex flavors and spicy heat. Here are some of the popular spices used in Ethiopian cooking: Berbere spice Ethiopian food has a lot in common with food from South India, especially when it comes to spice blends. doro wat. No spice blend is as essential to Ethiopian cuisine as berbere spice. There is also no one berbere spice blend since cooks typically make their own and switch out ingredients according to personal taste. Most blends do have a heavy chili pepper component as well as strong aromas from spices like Mitmita The second most popular spice blend in Ethiopian cuisine, mitmita is associated with the beef dish called kitfo and another similar one made from beef (bull meat) or sheep called kurt or tere saga. Kitfo and kurt are similar to steak tartare and Japanese sashimi in that the meat is traditionally served raw, though on some occasions it is lightly cooked. Mitmita is served as a condiment to be sprinkled onto the kitfo at the table. Like berbere spice, mitmita combines spicy heat with sweet and warm spices. Mitmita tends to be quite a bit spicier than berbere spice. Mitmita blends can include hot Thai bird chilies along with cardamom and Awaze Unlike the powdered spice blends above, awaze is a paste. It is sometimes made by combining b...

Name Image Type Flavor Origin Spice Aromatic, Peppery, Savory, Spicy Caribbean, Central America, South America Spice Earthy, Smoky, Spicy, Sweet Mexico Spice Nutty, Peppery, Smoky, Sweet Central America Seasoning Aromatic, Earthy, Smoky, Warm Africa Herb Fragrant, Herbal, Sweet India, Persia Herb Aromatic, Bitter, Earthy, Warm Asia, Mediterranean Spice Earthy, Peppery, Piney, Pungent, Spicy, Warm, Woody India Spice Citrusy, Peppery, Pungent, Warm Guatemala, India Spice Pungent, Spicy, Sweet Asia, Middle East Spice Peppery, Pungent, Spicy South America Spice Bitter, Citrusy, Herbal, Strong Mediterranean Spice Bitter, Minty Eastern Europe Spice Nutty Central America Herb Bitter, Rich Egypt Seasoning Earthy, Nutty, Spicy, Warm United States Seasoning Fragrant, Spicy, Sweet, Warm China Spice Earthy, Smoky, Spicy Mexico Herb Garlicky, Oniony Herb Bright, Citrusy, Fresh Mediterranean Spice Aromatic, Fragrant, Spicy, Sweet, Warm, Woody Ceylon, Indonesia, Middle East Spice Aromatic, Bitter, Pungent, Sweet, Warm Indonesia, Madagascar Spice Aromatic, Citrusy, Earthy Africa, Asia, Europe Spice Aromatic, Earthy, Pungent, Sharp, Sweet, Warm Iran, Mediterranean Herb Aromatic, Citrusy, Herbal India Seasoning Earthy, Savory, Sweet, Warm India Herb Aromatic, Bitter, Citrusy, Sweet Mediterranean Seasoning Bold, Earthy, Nutty, Tangy Egypt Herb Citrusy, Floral, Fragrant Mediterranean Spice Bitter, Nutty, Rich, Sweet Middle East Spice Nutty, Toasty Mediterranean Seasoning Aromatic, Floral, Sav...

For centuries, spices have been one of the most essential ingredients in kitchens - they add flavor and aroma, enhance the taste of food, and even boost the colors in popular dishes. If you are looking for a little direction when it comes to spicing up your cuisine, this comprehensive guide will list common dried herbs and spices and their uses, so you can easily transform the simplest of dishes into culinary masterpieces. Although the name might suggest this spice is made of a mixture of spices, allspice is actually derived from the dried, unripe berry of a tropical evergreen tree native to Central and South America.Allspice gets its name because many people have described the spice's aroma as a blend of cinnamon, nutmeg, ginger, and cloves. Theearlier on it is addedinto the cooking process, the bolder the flavor. • Color: red-brown • Aroma:sweet, warm,woody, and spicy • Taste:pungent,spicy-sweet, and warming • Application: used tospice up pies, cakes, muffins, and other baked goods,can be used in marinades, pickling and mulling spices,soups, stews, and curry dishes • Flavor Pairings: cinnamon, nutmeg, coriander, peppercorn, cloves, rosemary Anise, or aniseed, is derived from a flowering plant native to the Mediterranean region and is popularly used in Mediterranean, Indian, and Middle Eastern cuisine. Anise is not to be confused with star anise; star anise comes from a different plant and has a more pronounced licorice flavor. • Color: light brown • Aroma:licorice • Tast...

As global dishes continue to dominate restaurant food trends and you explore new international recipes for your menu, you may run across some rare spices and spice blends you’ve never heard of before. These spices are the key to achieving the signature flavors in popular types of global cuisine. We’ll take you on a tour of unique spices from around the world, describe their flavors, and explain how they are used. Click any of the spice names below to learn more: • • • • • • • • • • • • • • • • • • • • • • • Types of Indian Spices You probably know that Indian cooking relies on spices like cumin, turmeric, and curry powder, but what about the spices you don’t recognize? This list of spices includes the secret ingredients you need to create authentic Indian dishes. 1. Asafoetida Asafoetida is a secret ingredient of Indian cooking that highlights the other spices in a dish, similarly to how salt brings other flavors forward. It has a strong, pungent smell and mimics the flavor of onions and garlic. You only need a pinch or two of the potent yellow powder to achieve the desired effect, and it’s wise to seal the container right away or the overpowering aroma will fill your kitchen. Asafoetida is made from dried resin tapped from the roots of an herb in the celery family. • Asafoetida Form: Powder • Asafoetida Flavor: Sulphuric, pungent, similar to garlic and onions • Asafoetida Uses: Adds savory, • Asafoetida Cuisine: Indian • Asafoetida Pronunciation: As-uh-fuh-tee-duh...

bhofack2/Getty Images Ajwian Seeds or Carom Seeds Pronounced as aj-wine, these small seeds are known for their medicinal value, especially in curing digestive problems. In India, many medicinal concoctions use carom seeds, but a small amount can be added as a flavoring agent while preparing the dough for poori (deep-fried Indian flatbread) and layered flatbread paratha. rozmarina/Getty Images Black Stone Flower The black stone flower is one of the less well-known Indian spices but a popular one on the Indian west coast and in South India. It is a lichen species and popularly known as dagad phool in Marathi (the Indian language spoken in the state of Maharashtra) and used for making goda masala. Psst! Read up on IndiaPictures/Getty Images Chili Powder and Dried Red Chilies It’s hard to find an Indian kitchen without dried red chilies and red chili powder. There are different varieties of red chilies like the Kashmiri red chilis, Byadgi, Guntur and many more. They add spice and color to Indian curries and gravies. Dried red chilies are also used in curry pastes and spice powders. Michelle Arnold / EyeEm/Getty Images Cloves Along with cardamom and cinnamon bark, cloves are an integral part of Indian curry pastes, spice powders, biryanis, kormas and desserts. Cloves add a distinct flavor to kheer/sweet pudding, and masala chai is incomplete without cloves. Because of its antibacterial and anti-inflammatory properties, cloves are an essential ingredient in various medicinal con...