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Spice Recipes for Food
herbs, spices, seeds and extracts uses and cooking charts
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Cooking food recipes that call for spices, herbs, or extracts...Learn more about food spices see spice charts below. Click a food catagory to see what herb, seeds and spices go best with certain foods.
Spice and Herb charts
Anise...Pimpinella anisum Seeds from the anise plant. Flavor is similar to black licorice. Anise makes a great flavoring for cookies, candies and pastries.
Allspice...Pimenta dioica From the berries of the allspice tree. Flavor is like a mix of nutmeg cloves and cinnamon. Allspice flavors Virtually anything from salads to desserts.
Basil...Ocimum basilicum vars Flavor is pungent and somewhat sweet. Goes great with tomato dishes, eggplant, pesto, salads as well as many cooked vegetables.
Bay...Laurus nobilis The leaves of the sweet bay tree are very mild. Goes great in stews, tomato sauces or shellfish boils.
Black Pepper...Piper nigrum The berries of the pepper tree are not related to bell peppers and have a pungent somewhat hot flavor. Black pepper is great in any dish you want to make mildly hot.
Borage... Borago officinalis From the flowers and leaves of the borage plant. With its mild flavor borage is great in salads or teas.
Capers...Capparis spinosa Unopened buds from the caperbush taste very pungent. Used in sauces, garnishes and widely used in pickling.
Caraway...Carum carvi Seeds of the caraway plant are nutty and sweet in flavor. Great for cookies, cakes, apple sauce and herbal vinegars.
Cardamom...Elettaria cardamomum Seeds of the cardamom tree produce a sweet and spicy flavor. Used in stews and curries strong taste.
Cayenne Pepper...Capiscum annum From the ground fruit or seeds of the cayenne pepper plant. Cayenne pepper is very hot use sparingly. Wash hands after handling any hot pepper.
Celery Seed...Apium graveolens From the seeds of the celery plant has a pungent strong celery taste.
Chervil...Anthriscus cerefolium The stems and leaves of the chervil plant are very light and similar to parsley. Great for soup, casseroles, salads and other recipes.
Chile Powder...Capiscum annum Dried and ground chili peppers are the main flavoring ingredient in most chilis. Chili powder is also good for most spicy dishes.
Chives...Allium The tastey leaves of the chive plant have a sharp garlicky and onion flavor. Chives make a great garnish and taste great in soft cheese spreads and salads.
Cilantro...Coriandrum sativum The leaves of the corriander plant have a picy hot but sweet flavor that is good in most salsas and dips.
Cinnamon...Cinnamomum zeylanicum From the dried or peeled bark of the cinnamon tree comes this pungently sweet spice. Good in a variety of food dishes and even beverages in the cinnamon stick form.
Cloves...Syzygium aromaticum These dried flower buds of the clove tree add a pungently sweet flavor to stews and curries.
Coriander...Coriandrum sativum The seeds of the coriander plant produce a spicy flavor that is sweet or hot depending on amount of spice added. Try in cookies, breads and curries also makes a great pickling spice.
Cumin...Cuminum cyminum The peppery flavor of the cumin seed is great in soups stews and sauces.
Curry Powder...Is a combination of several ground spices and is very hot. Used for curries.
Dill...Anethum graveolens also Anthum sowa The seeds and leaves from dill have a somewhat sour flavor and lends itself well to fish, eggs, potatoes, meats, breads, salads, sauces, also one of the more common spices for pickeling and canning.
Fennel...Foeniculum vulare var The leaves and stems of the fennel plant have a sweet and light licorice flavor that good in salads, soups and stews.
Garlic...Allium family The bulbs of the garlic plant have a popular pungent, mild onion, bold flavor that is good for roasting and flavoring a wide variety of meats, sauces, roasts, stuffing, marinades and pasta
Ginger...Zingiber officinale The roots of the ginger plant have a pepper taste that is good in foods like breads, cookies, and soups and stews.
Peppercorns...Piper nigrum The berries of the peppercorn tree when ground have a hot spicy flavor that is used to spice up soups, sauces, meats, potatoes and many other foods.
Horseradish...Armoracia lapathifolia The roots of the horseradish plant are very sharp and hot tasting. Used as a condimint or to flavor fish, beef, sausages and potatoes.
Lovage...Levisticum officinale The leaves of the lovage plant taste like a very strong celery and can be used in place of celery in many food cooking recipes.
Mace...Shell of the nutmeg seed when dried or ground taste similar to nutmeg but has a stronger flavor that is used in custards, spice cakes, fruit and other dessert recipes.
Marjoram...Origanum majorana The delicate flavor of marjoram is good in stews and marinades. Should be added at end of cooking time to preserve flavor.
Mint...Menthe spp. The leaves of the mint plant have about 30 varieties with different flavors that are prized in salads and even with veggies.
Mustard - brown...Brassica juncea From the seeds of the oriental mustard plant comes this pungent biting flavor that is stronger than yellow mustard. Great for seasoning, sandwiches, and sauces.
Mustard - Yellow...Brassica hirta Hot and tangy seeds of the yellow mustard is a great garnish and is good on hamburgers and other sandwhiches
Nutmeg...Myristica fragans The seeds of the nutmeg tree have a warm and spicy taste with a sweet undertone. Used in cakes and cookies.
Oregano...Origanum vulgare The leaves of the oregano plant have a flavor thats not as sweet as marjoram and is used in italian dishes, chili, vegetables and stews.
Paprika...Capiscum annum Fruit of the sweet pepper plant has a hot somewhat bitter flavor that is good in goulash, soups, egg salads and potatoes.
Parsley...Petroselinum crispum The leaves of the parsley plant have a mildly peppery spice flavor that is widely used as a garnish or to flavor soups and sauces.
Poppy Seed...Papaver somniferum Seeds from the poppy flower have a nutty flavor that is used in muffins, cakes and salad dressings.
Rosemary...Rosmarinus officinalis The leaves of the rosemary plant are very aromatic and have a lemony pine flavor that is good in meat dishes with lamb,fish and sauces.
Saffron...Crocus sativus The dried stigmas and upper styles of the saffron crocus have a pungent aromatic flavor that lends itself well to rice, stews and fish. Saffron has a natural food coloring effect.
Sage...Salvia officinalis The leaves of the sage plant have a slightly bitter flavor that is used to flavor beef, seafood and stuffings.
Salt...Refined seawater and mined from natural salt mines. As a condiment the salty taste of salt is used in preserving, curing meats and preserving raw and cooked foods.
Sesame Seed...Sesamum indicum Seeds of the sesame plant have a nutty taste that is used in breads, cookies, salad dressings and crackers.
Summer Savory...Satureja hortensis The leaves of the summer savory have a flavor like mint with a touch of thyme. Summer savory has a strong taste that is good in fish and bean dishes as well as soups and pates.
Tarragon...Artemisia dracunculus The french tarragon plants leaves have an anise-like flavor that is used in cream sauces, seafood, tarter sauce flavoring, and salads.
Thyme...Thymus vulgaris The minty lemon like flavor from the leaves of the tyme plant is used to flavor stuffings, eggs, soups, veggies, and salads.
Turmeric...Curcuma domestica roots The root of the turmeric plant is a tropical relative to the ginger plant aand has somewhat the same pungent somewhat bitter flavor as ginger but is not as spicey. One of the primary ingredient in mustard and homemade sauces.
Vanilla...Vanilla planifolia Beans from the vanilla orchid have an exotic flavor that is sweet and highly aromatic. Great with coffee, desserts, cheese cakes, and puddings.
White Pepper...Piper nigrum The dried centers of the pepercorn have a milder pepper flavor. Use as a condiment or as a black pepper replacement in food recipes.
Winter Savory...Satureja montana The leaves of the winter savory have a flavor like mint with a touch of thyme. Stronger than Summer savory it is a good spice for fish and bean dishes as well as soups and pates.
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