|
  Spices at a glance |
| SPICE & SOURCES |
DESCRIPTION |
FLAVOR |
TYPICAL USES** |
ALLSPICE:
Jamaica,
Honduras,
Mexico Guatemala.
|
Reddish-brown
berries,nearly
globular;1/8-5/16 in.
diam.
Available: whole
and ground. |
Pungent, clove-like
odor and taste. |
Flavor: Baked beans; frankfurters;
Polish sausage; sweet pickles and relishes; chili sauce; tomato and vegetable soups;cookies;pastries.
Garnish: Pickles; relishes |
|
ANISE SEED:
Spain , Turkey, Syria
|
Greenish-brown,
ovoid-shaped seeds,
3/16 in. long
Available: whole
and ground. |
Pleasant, licorice-
like odor and taste. |
Flavor: Cookies, sweet rolls; fruit fillings; candies. |
BASIL:
California,
France,
Egyptian.
| As marketed, small bits of green leaves.
Available: whole
and ground
| Aromatic, faintly
anise-like; mildly
pungent taste.
| Flavor: Pizza and spaghetti sauces; stewed
tomatoes; vegetable soup; salad dressings;
poultry stuffing's.
Garnish: Herb dressings;stuffings;tomato sauces. |
BAY LEAVES:
Turkey,
Portugal.
| Elliptical leaves,
up to 3 in. long;
deep green upper
surface, paler
underneath.
Available: whole
or ground.
| Fragrant, sweetly
aromatic;sightly
bitter taste.
| Flavor: Beef stew, chicken pie;salami;dill and sour
pickles; stewed tomatoes; oxtail and pepper pot
soups.
Garnish: Pickled meats; salad dressings. |
CARAWAY SEEDS:
Netherlands,
Poland,
Canada
| Curved, tapered
brown seeds, up to 1/4-in. long.
Available: whole.
| Characteristic odor; warm, slightly sharp taste.
| Flavor: Rye bread,crackers;chees,cocktail dips;sauerkraut;sweet pickles.
Garnish: Rye bread; salt sticks;crackers;cheese;coleslaw,sauerkraut. |
CARDAMON SEED:
Guatemala,
India.
| Small, angular
reddish-brown
seeds, often
marketed in their
pods--greenish
or buff-colored
(blanched).
Available: whole,
decorticated and
ground.
| Pleasantly fragrant
odor;warm,slightly
sharp taste.
| Flavor: Coffee cake; sweet pickles; French dressing;
marmalade; frankfurters.
Garnish: Coffee Middle Eastern-style). |
CELERY FLAKES:
California.
| Medium to dark
green flakes, about
3/8-in. diam.
Available: flakes,
granulated and
powdered.
| Sweet, strong
typical celery odor
and taste.
| Flavor: Dry soups; casserole mixes;stuffings;soups;
stewed tomatoes.
Garnish: Potato salads; meat sauces. |
CELERY SEED:
India,
France.
| Grayish-brown seed,
up to 1/16-in. diam.
Available: whole,
ground and salt
| Warm, slightly bitter
celery odor and
taste
| Flavor: Beef stew; meat loaf;dill,sweet and mixed
vegetable pickles;barbecue,chili and ketchup
sauces; chicken, clam, oyster, and vegetable soups;
French dressing.
Garnish: Cole slaw, salad dressings, pickles. |
CHILI POWDER:
California,
India,
China
| Red to very dark
red powder.
| Characteristic,
aromatic odor with
varying levels of heat
or pungency.
| Flavor: Chili con carne; tacos; sweet, sour and mixed
vegetable pickles; tamale pie; Swiss steak,
sloppy Joes; barbecue sauce; potato chips and
crackers; cocktail dips; tomato ketchup;
salad dressing; miscellaneous snack foods.
Garnish: potato chips; crackers; cheese; chili;
baked fish. |
CHIVES
(freeze-dried):
California.
| Bright green,
cross-cut sections
of the tubular shoots,
about 1/8-in. long.
| Mild, delicate onion
odor and taste.
| Flavor: Cottage cheese; soup mixes; cocktail dips;
casseroles; sour cream dressings; omelets.
Garnish: Cottage cheese; sour cream; salad
dressings; soups. |
CINNAMON:
Indonesia,
Taiwan, SyriLanka
| Tan to reddish
brown quills(sticks)
of rolled bark,
varying lengths.
Available: whole
and ground.
| Agreeable aromatic
with sweet, pungent
taste.
| Flavor: Sweet and apple based baked goods; apple sauce and butter; baked beans; sweet and mixed vegetable pickles; chili sauce; pickled beets; prune butter; spiced fruits; ketchup.
Garnish: Pickles; relishes; pickled meats and seafood; spiced fruit. |
CLOVES:
Malagasy,
Indonesia,
Tanzania.
| Reddish-brown,
1/2-3/4-in. long.
Available: whole
and ground.
| Strong, pungent,
sweet odor and
taste.
| Flavor: Backed beans; potted chicken, dill, sweet and
mixed vegetable pickles; barbecue sauce; pickled beets; prune butter; spiced fruits;
ketchup; steak sauce; okra and tomato soup; cakes;
French dressing; deviled chicken; frankfurters;
liver sausage and spreads; cookies; fruit pastries;
candies; backed ham.
Garnish: Pickles; relishes; ham; cookies; spiced |
CORIANDER SEED:
Morocco,
Rumania,
Argentina,
Canada
| Yellowish-brown,
nearly globular seed;
1/2-3/16-in. diam.
Available: whole and
ground.
| Distinctively
fragrant, lemon-like
odor and taste.
| Flavor: Frankfurters; ham spread; bologna sausage;
bean, oxtail and okra soups; dill and mixed
vegetable pickles; salami; steak sauce.
Garnish: Pickles. |
CUMIN SEED:
Iran,
India,
Syria
Turkey
| Yellowish-brown,
elongated oval
seeds; 1/8-1/4-in.
diam.
Available: whole
and ground.
| Strong aromatic,
somewhat bitter.
| Flavor: Chili con carne; barbecue sauce; taco sauce;
tamale pie; enchiladas; Spanish rice; cheese spreads. |
DILL SEED:
India.
| Light brown, oval
seeds; 3/32-3/16-in.
long.
Available: whole
and ground.
| Clean, aromatic
odor; warm,
caraway-like taste
| Flavor: Dill pickles; French dressing, pickled beans
and beets; cheese dips; fish sauces.
Garnish: Pickles; spiced vegetables; marinated
shrimp. |
FENNEL SEED:
India;
Egypt Turkey
| Green to yellowish
brown seeds; oblong
oval; 5/32-5/16-in. long.
Available: whole
and ground.
| Warm, sweet,
anise-like odor and
taste.
| Flavor: Italian sausage; Italian bread; oxtail soup;
Pizza and spaghetti sauces; sweet pickles;
fish sauces.
Garnish: Italian breads and baked goods. |
FENUGREEK SEED:
India,
Argentina, Turkey
| Small, flat, squares-
shaped seeds,
yellowish-brown;
each with a deep
farrow.
Available: whole
and ground.
| Strong, sweet odor
with burnt sugar-like
taste.
| Flavor: Curry powder; imitation maple flavor;
Chutney; pickles. |
GARLIC, Dried:
California,
China.
| White material,
ranging in standard
particle size from:
powdered;
granulated; ground;
minced; chopped;
large chopped:
sliced; large sliced.
| Strong,
characteristic odor;
extremely pungent
taste.
| Flavor: Chicken pot pie; all Italian and Mexican
specialties; Spanish rice; macaroni and cheese;
Salami; Polish and Italian sausages; barbecue
steak; ketchup sauces; salad dressings; cocktail
dips; snack foods; bread; bean soup; pot roast
and stews.
Garnish: Salad dressings; Italian bread; pickles
vegetables. |
GINGER:
Nigeria,
Sierra Leone,
Jamaica,
China,
India
| Irregularly shaped
pieces("hands")
2 1/2-4 in. long;
brownish to buff
colored (when
peeled and
bleached).
Available: whole
ground, cracked.
| Pungent,
spicy-sweet odor;
clean, hot taste.
| Flavor: Chinese foods; cookies; cakes; macaroni
and cheese; summer sausage; sweet and dill
pickles; chili sauce; marmalade; French dressing;
frankfurters and bologna; chicken soup; glazed carrots.
Garnish: Pickles; relishes; pickled meats. |
MACE:
Indonesia,
Granada.
| Flat, brittle pieces
of lacy material,
yellow to brownish-
orange in color.
Available: whole
and ground.
| See nutmeg; but
somewhat stronger,
less delicate.
| Flavor: Baked beans; ketchup and steak sauce;
clam, oyster, split pea and chicken soups; French
dressing; frankfurters; bologna; chicken, ham and
liver spreads; cakes; cookies; fruit pies and pastries. |
MARJORAM:
France,
Portugal,
Albania, Egypt
.
| As marketed, small
pieces of grayish-
green leaves.
Available: whole
and ground.
| Warm, aromatic,
pleasantly bitter,
slightly
camphoraceous.
| Flavor: Chicken casseroles; ham and liver spreads;
goulash; Polish, liver and summer sausages; herb
dressing; stuffing's; ravioli; herbed breads.
Garnish: Salad dressings; stuffing's; herbed breads. |
MUSTARD:
Canada,
Denmark,
U.K.,
U.S.
| Tiny, smooth,
nearly globular
seeds, yellowish
or reddish-brown.
Available: whole
and ground.
| Yellow: no odor,
but sharp, pungent
taste when water is
added. Brown: with
water added, sharp,
irritating odor;
pungent taste.
| Flavor: Macaroni and cheese; sweet, dill, mixed
vegetable and bread and butter pickles; barbecue
sauce; chutney, chow sauce and ketchup; French
dressing; mayonnaise; deviled ham; bologna,
framkfurter,salami and summer sausages; cocktail
dips; cheese spreads.
Garnish: Pivkles,relishes; pickled meats; salad dressings. |
NUTMEG:
Indonesia,
Granada.
| Large brown,
ovular seed; up to
1 1/4-in. long.
Available: whole
and ground.
| Characteristic,
sweet, warm odor
and taste.
| Flavor: Cakes; cookies; pastries; eggnog; puddings;
salami; frankfurters; Polish and smoked sausages;
chow sauce; spinach soup; ravioli; spiced fruit.
Garnish: Eggnog; custards; puddings. |
ONION, dried:
California.
| White material
ranging in particle
size from: powdered;
granulated; ground;
minced; chopped;
large chopped;
sliced; large sliced.
| Sweetly pungent
onion odor and
taste.
| Flavor: Ketchup; soups; meats; pickles; sauces;
dressings; Chinese foods; Spanish rice; vegetables;
chili con carne; omelets.
Garnish: Relishes; salad dressings. |
OREGANO:
Greece,
Mexico;
Turkey,
Albania, Peru, Morocco
| As marketed, small
pieces of green
leaves.
Available: whole
and ground.
| Strong, pleasant,
somewhat
camphoraceous
odor and taste.
| Flavor: Chili con carne; pizza and spaghetti sauces;
lasagna; tamales; enchiladas; cocktail dips
snacks; sloppy Joes; Italian green beans.
Garnish: Pizza; Italian sauces; salad dressings. |
PAPRIKA:
California,
Spain,
Bulgaria,
Morocco, South Africa
| Powder, ranging in
color from bright,
rich red to brick-red,
depending on the variety
and handling.
| Slightly sweet odor
and taste; may have
moderate bite.
| Flavor: Chorizo, frankfurter, bologna and Italian sausages; barbecue sauce; ketchup; French
dressing; mayonnaise; cheese; cocktail dips;
snacks; stew; goulash; chili con carne.
Garnish: Salad dressing; sausages; casserole-type
dishes; cottage cheese; soups; backed fish;
cheese dips. |
PARSLEY FLAKES:
California,
Hungry, Egypt
Israel.
| Flakes of bright
green leaves.
Also granulated.
| Characteristic,
mild, agreeable
odor and taste.
| Flavor: Chicken soup; chicken pot pie; fish sauces;
cocktail dips; French and herb dressings.
Garnish: Salad dressings; stuffing's; soups; sauced
vegetable combinations; cottage cheese. |
PEPPER, black:
Indonesia,
Brazil,
India,
Malaysia.
| Brownish-black
wrinkled berries;
up to 1/8-in. diam.
Available: whole,
ground, cracked
and decorticated.
| Characteristic,
penetrating odor;
hot biting taste.
| Flavor: Beef stew; Brunswick stew; chicken gravy;
corned beef hash; goulash; all Italian specialties;
Spanish rice; Polish, summer, bologna, frankfurter,
pork and liver sausages; French dressing; spinach,
pepper pot and vegetable soups; barbecue sauce;
dips and snacks.
Garnish: Pickles; relishes; spiced meats and
vegetables; salad dressing. |
PEPPER, red:
China,
India,
Mexico,
Pakistan,
U.S.
| Elongated and
oblate-shaped red
pods of varying
sizes, from 3/8-12-in.
depending on
variety.
Available: whole
and ground.
| Characteristic odor
with heat levels mild
to intensely pungent.
| Flavor: Backed beans; Brunswick stew; sweet and
sour pickles pickled pigs foot; bologna; smoked
pork; frankfurter and fresh pork sausages; liver and
ham spreads; chutney; ketchup; steak sauce.
Garnish: Pickles; pickled meats; salad dressing. |
PEPPER, white:
Indonesia,
Brazil,
Malaysia.
| Yellowish-gray seed,
up to 3/32-in. diam.
Available: whole
and ground.
| Like black pepper,
but less pungent.
| Flavor: All creamed soups; mayonnaise; ham and
liver spread; deviled ham; chicken and tongue. |
POPPY SEED:
Rumania,
Turkey,
Netherlands,
Poland.
| Tiny round seeds,
slate blue in color.
Available: whole.
| Mild, nut like odor
and taste.
| Flavor: Rolls; breads; pastry fillings; crackers;
snacks; noodles.
Garnish: Rolls; bread; crackers; cheese; cakes;
noodle puddings. |
ROSEMARY:
France,
Spain,
Portugal,
Turkey.
| Bits of pine
needle-like green
leaves.
Available: whole
and ground.
| Agreeable aromatic
odor, fresh,
bittersweet taste.
| Flavor: Herb dressing; stuffing's; chicken stew;
herbed bread; carrots; Potatoes.
Garnish: Salad dressings; herb bread. |
SAFFRON:
Spain,
Portugal.
| Orange and yellow
strands,
approximately
1/2-3/4-in. long
Available: whole
and ground.
| Highly aromatic,
odor; fresh,
bittersweet taste.
| Flavor: Spanish rice; arroz con pollo; saffron rice.
Garnish: Rice; Spanish-type casseroles; bread. |
SAGE:
Yugoslavia,
Albania, Turkey
| Oblate-lanceolate
shaped leaves,
grayish green, about
3-in. long.
Available: whole,
cut, rubbed, ground.
| Highly aromatic,
with strong, warm,
slightly bitter taste.
| Flavor: Pork sausage; pizza sauce; chicken pot pie;
meat loaf; sauerbraten; stuffing's; cheese;
veal loaf.
Garnish: Pork sausage; poultry stuffing; seasoned
bread crumbs. |
Savory:
France,
Spain.
| As marketed, bits
of dried greenish-
brown leaves.
Available: whole
and ground.
| Fragrant, aromatic
odor.
| Flavor: Chicken pot pie; Salami; herb bread;
herbed dressing; herbed rice; stuffing's;
creamed onions.
Garnish: herb dressing; stuffing's; herb bread. |
SESAME SEED:
Mexico,
Nicaragua,
Guatemala,
Salvador,
India
| Hulled seed,
creamy or pearly
white, flattened,
about 1/8-in. diam.
Available: whole
(unhulled and
hulled).
| Mildly nutty odor
and taste.
| Flavor: Rolls; crackers; snacks; candy.
Garnish: Rolls; breads; crackers; snacks |
SHALLOTS (freeze dried):
California.
| 1/4 x 3/8-in. white
pieces.
| Mild, but more
aromatic onion odor
and taste.
| Flavor: Dairy products; sauce mixes; soups;
prepared dishes.
Garnish: Salad dressings; relishes. |
SWEET PEPPER FLAKES:
California.
| 1/4 x 1/4-in. flakes.
bright green and red.
Also granulated and
powered.
| Mild, slightly sweet
odor; somewhat
bittersweet taste.
| Flavor: Soup mixes; canned soups; Spanish rice;
corn Creole; stewed tomatoes; chili sauce;
refrigerated salads.
Garnish: Relishes; salads; stewed tomatoes;
dressings |
TARRAGON:
California,
France,
Yugoslavia.
| As marketed, bits
of green leaves.
Available: whole
and ground.
| Sweet, aromatic,
anise-like odor and
taste.
| Flavor: Herb salad dressing; cocktail dips;
stuffing's; casseroles; vinegars.
Garnish: Salad dressings; herb vinegars; sauces. |
THYME:
Spain,
France, Albania
| As marketed, bits
of grayish to
greenish-brown
leaves.
Available: whole
and ground.
| Fragrant, aromatic
odor; warm, quite
pungent taste.
| Flavor: Sauerbraten; chicken pie; pizza and other
Italian-style sauces; clam chowder, consommé,
mock turtle and vegetable soups; herb dressings
and vinegars; stuffing's; salami and liver sausages.
Garnish: Salad dressings; clam chowder; oyster
stew; herb vinegar. |
TURMERIC:
India,
Jamaica, China
| Fibrous roots,
orange-yellow in
color; 1-3-in. long.
Available: ground.
| Characteristic odor,
reminiscent of
pepper; slightly
bitter taste.
| Flavor: Spanish rice; curries; pickles; relishes;
margarine; cheeses; mustard; mayonnaise.
Garnish: Pickles; relishes; sauces; prepared
mustard. |
* Chart courtesy of American Spice Trade Assn. Englewood Cliffs, NJ
** The seasoning in most food products is a blend of several spices. Allspice may be used in baked beans, as shown, but other spices will likely be used also. Thus, backed beans appears as a use under several spices, indicating possible components of blends.
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