Spices

Spiralled within this sugar-crusted coffee ring is a sweet filling of dried apples with raisins, lemon and spices. - Cole Publishing Group/Universal Press Syndicate

Cardamom is the Queen of spices and pepper
is King. Still, it took mouths sweetened with
cloves to please the emperors of ancient China.

We usually relegate spices to send the heat in our foods into overdrive, but spices are more than just hottie hotties. Ginger, garlic and an array of others are used to quell all manner of ailments. Then there is cumin, which once had the reputation of keeping lovers faithful. It was often used in love potions. So spice up your life, your love and your health.

Cardamom

Elettaria cardamomum

Cardamom is known as the Queen of spices (pepper is the King) and is said to have a cooling effect on the body. Chewing Cardamom seeds disguises the
smell of alcohol on the breath. Cardamom
is renowned as a
powerful aphrodisiac.

Cardamom
complements - fish, meat, curries, rice, fruit, pastries, meringue, cream, yoghurt, pickles.

Cloves

Syzygium aromaticum

Cloves are the dried, unopened flower buds of a small evergreen tree. They have a strong sweet, pungent flavour.

Cloves can have an overpowering flavour if used to excess and are often combined with other spices, as in Chinese Five Spice, Garam Masala and Mixed Spice, where they give warmth and body to dishes.

Cloves complement - ham, gammon, onions, rice, apples, cakes, biscuits, desserts, mulled wine, Chinese and Indonesian dishes. Add Whole Cloves to mulled wine with Cinnamon Sticks and Coriander Seeds.

Chillies

Capsicum frutescens

There are more than 200 identified varieties of Chilli grown throughout the tropics. Chillies are the pods of an annual plant of the Capsicum family.

Chillies are widely used in Indian, Mexican
and South East Asian cookery. Use to add heat to Mexican chilli con carne, Indian and Thai curries
and savoury mince.

Cinnamon

Cinnamomum

Cinnamon is the peeled and curled inner bark of a tropical evergreen tree. It has a warm, sweet, woody aroma. The best Cinnamon grows within sight of the sea in a sub-tropical climate.

Cinnamon complements - beef, pork, curries, spinach, stewed fruits, sweet and savoury rice, cakes, biscuits, puddings, pickles, mulled wine, chocolate.

Cinnamon is an important ingredient in Garam Masala, the Indian blend of warm spices used to add extra flavour to curries towards the end of cooking. Stir hot chocolate drinks with a Cinnamon Stick as they do in Mexico.

Cumin seed

Cuminum cyminum

Cumin has an earthy, pungent, aromatic flavour which is slightly bitter but not hot. Cumin complements - chicken, lamb, cheese, vegetables, rice, lentils, curries, Mexican dishes, tomato sauce, bread.

Many traditional dishes are spiced with Cumin, or blends which include Cumin, such as ras-el-hanout from the Middle East and Garam Masala from India. Cumin is an essential ingredient in curry powders and blends.

Other dishes include:

Falafel - A popular street food in the Middle East, where fried balls of pureed chickpeas and spicy seasoning are served with tahina sauce and salad.

Chilli con Carne - A Texan dish flavoured with Cumin. Texas and Northern Mexico also use Cumin to flavour nachos and tacos.

Garlic

Allium sativum

Garlic is one of the most widely used spices in the world. Dried garlic can usually be used in place of fresh and is more convenient.

Add to most savoury dishes, including sauces, marinades, casseroles, soups and stuffings. Sprinkle into salads such as coleslaw, pasta and rice. Add Garlic Granules to Yorkshire pudding batter.

Ginger

Zingiber officinale

Ginger has a warm, sweet aroma and a hot, biting flavour.

Glaze grilled chicken pieces with Ginger, honey and oil. Use Ginger in stir-fry dishes to add a spicy warmth. Sweet potatoes and carrots are delicious sprinkled with Ground Ginger. Add ground Ginger to fruit crumble toppings.

Nutmeg

Myristica fragrans

Nutmeg is the seed of a tropical tree and has an aromatic, sweet, warm and rich flavour.

Nutmeg complements - beef, seafood, veal,
vegetables, potatoes, tomato and white sauce, quiches, stewed fruit, biscuits, cakes, milk puddings. Nutmeg adds a sweetness and warmth to both sweet and savoury dishes. Nutmeg is excellent in dishes made with milk and cheese.

Vegetables such as spinach, carrots, mushrooms and sweet potato improve when flavoured with Nutmeg.

Paprika

Capsicum annuum

Paprika is the national spice of Hungary. Paprika is a deep red, slightly earthy flavoured spice made from the dried and ground sweet pepper.

Paprika complements - pork, chicken, veal, vegetables, potatoes, cheese and egg dishes. Paprika also goes well in chicken casseroles. Paprika makes a colourful garnish for mayonnaise, white sauces and creamy soups.

Pepper

Piper nigrum

Peppercorns are the berries of a tropical vine. They have a warm pungent slightly nutmeg flavour and a hot, biting taste. To give a spicy flavour and heat, sprinkle into all savoury dishes at the end of cooking or at the table.

Bring out the flavour of strawberries with a sprinkling of Ground Black Pepper and a balsamic vinegar.

Pimento (Allspice)

Allspice is the dried, unripe berry of a tree indigenous to the Caribbean and Central America. As its name (all spice) implies it tastes of a mixture of cinnamon, nutmeg and cloves.

Pimento complements - beef, pork, chicken, sausages, fish, cheese, pickles, stewed fruit, cakes, and biscuits. It's ideal sprinkled on pork steaks, just mix with orange juice, a little honey or brown sugar and oil and brush on before grilling.

Sprinkle into beef or lamb casseroles for an extra warming flavour.

Stir into fruit salad or stewed fruit for extra flavour.

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