Let's take a peek at your spice rack - what are the essential spices and seasonings you can't do without?
( Edited by DGfromMTL )
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
It is a blend of over 10 different herbs and spices that may include celery salt, celery seed, mustard, red pepper, black pepper bay or laurel leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Used to flavor various foods, but most notably shellfish and fish.
a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. In dried form, the fruit is often referred to as peppercorns. Peppercorns, and the powdered pepper derived from grinding them, may be described as black pepper, white pepper, red/pink pepper, and green pepper, though the terms pink peppercorns, red pepper, and green pepper are also used to describe the fruits of other, unrelated plants.
Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring),
Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. It also has insect-repelling properties which can be used in gardens to control pests.
Basil (Ocimum basilicum) (IPA: /ˈbæzəl/ or /ˈbeɪzəl/), of the Family Lamiaceae. Basil is a tender low-growing herb that is grown as a perennial in warm, tropical climates. Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. It is prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thai, Vietnamese and Laotian.
Fleur de sel ("Flower of salt" in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Traditional French fleur de sel is collected off the coast of Brittany.
Five-spice powder is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. One common recipe includes tunghing or "Chinese cinnamon" , powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves.
It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken.
Garam masala, the literal meaning of which is 'hot spice' (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in Pakistani, Bangladeshi and Indian cuisines.
Versatile seed used ground in both Eastern and Latin cuisines. We just use it in everything! http://www.theepicentre.com/Spices/cumin.html
Paprika is a spice made from the grinding of dried sweet red or green bell peppers
a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.
A smoke-dried jalapeño chili used primarily in Mexican, Mexican-American, Tex-Mex, and Mexican-inspired cuisine.
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