Food Fare

Spice Rack: Spice Guide

Food Fare Spice Rack

Spice Guide


Adobo Mexican spice mixture chicken, beef, pork chops, ribs or cutlets, burritos or spice up a mild salsa spicy
Ajowon resembles celery seed; related to caraway and cumin. Also called Ajwain, Carom & Lovage Asian cooking, breads & savory pastries & biscuits, used in many bean dishes flavor similar to Thyme
Alkenet Root comes from a wild plant with yellow flowers widely used in dishes which need a deep red color no flavor; used as a food coloring
Annato Seed good substitution for the color of saffron but does not duplicate Saffron's flavor used primarily in Mexican and Caribbean cooking, imparts a rich yellow/orange color seeds can also be ground with garlic and any variety of chili peppers for Adobo paste
Allspice pea-size berries from the evergreen pimento tree, dark brown in color breads, cakes, cookies, fruit sauce recipes aromatic, sweet mixture of cinnamon, clove and nutmeg
Amchoor made from sour, sliced green mangoes, dried in the sun souring agent in Indian food sour, pungent flavor
Anise Seed small green-brown seeds, member of the parsley family breads, cakes, candies, cookies, fruit sauces, some Asian recipes sweet licorice flavor
Baharat salt-free blend used in the Persian Gulf area to add spice and heat to ground meat dishes, vegetables, vegetable stuffing spicy-hot
Caraway Seed dried whole seeds, from an herb in the parsley family breads, cheese spreads, pickling, vegetables, & German, Austrian & Hungarian recipes nutty, licorice flavor
Cardamom seeds are in pods the size of a cranberry, member of the ginger family cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads spicy-sweet, pungent aroma
Cayenne powdered seasoning made from a variety of tropical chilies, including red cayenne peppers eggs, cheese, Cajun recipes very hot and spicy; use with caution
Celery Seed seeds from wild Indian celery Lovage used sparingly for pickling, salads (potato and coleslaw), soups, stuffing slightly bitter, celery flavor
Chili Powder blend made from ground dried chiles, coriander, cumin, garlic, oregano & other herbs & spices chili, eggs and cheese, soups, stews mild to hot
Chilies blend made from whole dried chiles, coriander, cumin, garlic, oregano & other herbs & spices chili, eggs and cheese, soups, stews, Latin American and Mexican recipes mild to hot
Cinnamon bark from the Ceylon (buff-colored) or Cassia tree (dark reddish-brown) cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes) aromatic, pungent, sweet, often added as sticks to dishes during cooking (sticks are not meant to be eaten)
Clove nail-shaped buds from tropical evergreen clove tree; reddish-brown in color baked beans, fruit pies, ham, pickling, sauces, spice cakes and cookies aromatic, pungent, sweet, use with care as the flavor of cloves can overwhelm
Coriander seeds from the coriander plant, related to the parsley family (see Cilantro) baking, pickling, Mexican & Spanish recipes mixtof lemon, sage & caraway flavors; soapy
Cumin dried fruit from plant in parsley family chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian & Mediterranean recipes somewhat bitter, pungent, nutty, hot
Dill Seed dried seed from the dill plant meats, salads, sauces, vegetables tangy, caraway flavor
Fennel Seeds oval, greenish-brown seeds from the fennel plant breads, fish, sauces, sausage, soups, Italian recipes slight licorice flavor
Ginger gnarled & bumpy root from ginger plant cakes, cookies, marinades; Chinese, Jamaican & German recipes; not advisable to substitute dry ginger powder for recipes specifying fresh ginger peppery, slightly sweet with a pungent and spicy aroma
Juniper Berries berries resembling the size and color of blueberries gin-flavoring, marinades pungent, bitter when raw
Lemon Peel yellow outer skin which is grated, also called lemon zest spreads, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces lemon flavor and fragrance
Mace bright red outer covering of the nutmeg seed that turns yellow-orange when dried custards, fruit desserts (peaches, plums & apples), spice cakes & cookies, vegetables (carrots, broccoli, Brussels sprouts & cauliflower) similar to nutmeg, but with a stronger flavor and smell
Mignonette Pepper salt-free blend used in traditional French-Canadian cooking for large cuts of beef such as prime rib, lamb or poultry; also good on pork, lamb or veal chops peppery, spicy
Mixed Spice British blend containing cinnamon, cloves, mace, nutmeg, coriander seeds, and allspice berries used in baking; especially breads; also called "pudding spice" fragrant, spicy; can be substituted with pumpkin pie spice or allspice
Mustard Seed white (or yellow) and brown (or Asian) seeds are common types meats, pickling, relishes; powdered mustard (finely ground) is used in sauces hot, pungent
Nutmeg oval seeds, gray-brown in color, from the nutmeg tree; mace is the spice gleaned from the membrane of the seeds beverages, cakes, cookies, sauces, sweet potatoes nutty, warm, spicy, sweet
Orange Peel orange outer-skin which is grated; also called orange zest stuffing, marinades, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces orange flavor and fragrance
Paprika dried red peppers ground into a powder dips, fish, poultry, salads (potato & egg), soups; necessary ingredient in goulash slightly bitter, ranging from sweet to hot
Peppercorn berries from the pepper plant that grow in grape-like clusters; black, white & green peppercorns are three types processed from the berries. For more about pepper, click here enhances flavor of most meats, poultry and sweet dishes hot, peppery
Poppy Seeds tiny, blue-gray, white seeds from the poppy plant breads, cakes, pastries, salad dressings, vegetables, meat sauces crunchy texture, deep nutty flavor
Red Pepper powdered seasoning made from a variety of tropical chiles, including red cayenne peppers; also called Cayenne Pepper eggs, cheese, Cajun recipes hot, pungent
Saffron dried yellow-orange stigmas from the crocus plant; whole threads or powdered rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes & breads pungent, aromatic
Sesame Seed tiny, flat seeds pale grayish-ivory (most common), brown, red or black breads, cakes, cookies, dips, poultry, salad dressings, seafood nutty, slightly sweet
Sumac mix similar to lemon juice or vinegar sprinkle on fish, chicken, over salad dressings, rice pilaf, or over raw onions fruity-tart flavor, not quite as overpowering as lemon
Tahini made from crushed sesame seeds used as a sandwich spread; or mixed with seasonings such as garlic, onion or cayenne pepper for a dip or salad dressing; Tahini is a key ingredient in humus, the traditional Middle Eastern chickpea spread equivalent of peanut butter, using crushed sesame seeds
Turmeric yellow-orange root of a tropical plant related to ginger; used to flavor and color food; use carefully as it can stain primary ingredient in American-style mustard, curries, East Indian recipes slightly bitter, earthy flavor
Za'atar mixture of Sumac, sesame seed and herbs used in Middle East & Mediterranean dishes; can be mixed with olive oil & spread on thinly-baked bread; Za'atar also serves as a seasoning to sprinkle on vegetables, salads, meatballs or kebabs slight taste of sesame; tart

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