Spices

The definition of seasoning is to enhance flavor with herbs, spice, & citrus

 

Spices

Spice is a plant product, such as the bark, seeds, buds, fruit, stems or roots, generally used in a dried form, which have a definite flavor or aroma and are used to add flavor to foods.

Clove

A sweet, but very strong spice obtained from the dried flower bud of a tropical tree of the myrtle family. It can be used whole or it can be ground into a powder and added to a variety of sweet and savory dishes.
Food Complements:

Clove is the perfect addition to fruit salads, chicken salads, coffees, jams and marinades.

Other food complements are dishes containing onions, potatoes, tomatoes, lamb, pork, vegetables, beans, barbecue, chili, chocolate, coffee, jams, marinades, and sweet breads.

Tips:

Bring clove, cinnamon, and lemon/orange zest with hot cider to a boil. Let cool for a refreshing summer drink or drink hot to warm up the cool fall nights.

For a fish or meat marinade rub, combine cloves with ginger, turmeric, cinnamon, cayenne pepper, and cumin. To create a marinade, add vinegar.

Saffron

A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste. Since it is the most expensive spice sold in the world, and since only a very small amount is needed to flavor a dish, it can be used sparingly. It is available in threads, which is the dried stigmas, and in powder form.
Food Complements:

Saffron is an important ingredient in the Italian dish, risotto, the Spanish dish, paella, and the French dish, bouillabaisse. It is typically used to color and add flavor to cheese, pastry and seafood.

Tips:

If stored in an opaque container, tightly sealed and kept out of direct sunlight, Saffron will keep for approximately ten years. If stored in a freezer, the threads become brittle, so they are easy to crush with your fingers and can be added easily to the food being prepared.

Stay away from wooden kitchen utensils when mixing/preparing saffron as it tends to absorb the saffron.

Blend saffron, thyme, and garlic with vinegar to create a tasty marinade for fish/shellfish dishes.

Mace/Ground Mace

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods. It is made from the net-like casing that surrounds the nutmeg seed contained inside the hard pit of the nutmeg fruit. The yellow colored fruit is edible and when split open, exposes a net-like casing that covers the nutmeg pit. When first removed from the nutmeg seed, this mesh casing or membrane (aril) is oval shaped and somewhat brittle. It is flattened, dried and sold as mace blades or ground into powdered mace. Food manufacturers use mace to flavor hot dogs and donuts.
Food Complements:

Mace is most often used with sweet or spicy dishes such as pies, custards, puddings, cookies, cakes, and beverages such as milk or egg-based beverages, mulled wine, and punch. And, it adds a nice flavor to souffl├ęs, vegetables, egg dishes, sausages, lamb, and fish. It may be used for infusions when preparing sauces or flavored milk and is also a nice complement to fish, meat, and other dishes.

Tips:

Mace can be substituted for nutmeg or cinnamon to complement other foods.

Add mace to mashed potatoes or sweet potatoes.

Add mace to a chocolate or tropical punch drink.

Mustard (Powdered Shown)

Mustard is available in several different forms, all originating from the mustard plant. There are whole mustard seeds and powdered or dry mustard, which is ground from the seeds of the mustard plant. Another form is prepared mustard, which is made from powdered or coarsely ground mustard, along with the addition of other ingredients, such as vinegar, turmeric, white wine and sugar. There are different types of prepared mustards available, such as Honey, Dijon and the traditional yellow mustard referred to as ballpark mustard. Prepared mustards are used as condiments or seasonings with flavors that vary in intensity and sweetness, depending on the type of mustard seeds and other ingredients used to produce them. Some mustards are very spicy, with a sharp or hot flavor, while others such as honey mustard have a mildly sharp and mildly sweet taste.
Food Complements:

Mustards can be used to spread over meats, as an ingredient to flavor foods, or as a dip for pretzels and other snack foods.

Other food complements: eggs, beef, salad greens, pasta, potatoes, poultry, crab, fish, shellfish, lamb, pork, cabbage, cucumbers, vegetables, beans, cheese, marinades, and relish.

Tips:

Add mustard to your favorite barbecue sauce for more zing.

For a fish or seafood rub, blend mustard with curry powder, dill, paprika, and pepper.

Add mustard to taste with mayo for a pasta dressing or hamburger spread.

Add dry mustard to stir fry.

 

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