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Fruit and vegetables Commodities Examples of spices and their uses…
Fruit and vegetables
Commodities
Examples of spices and their uses
GINGER
Ginger combines well with citrus fruits and in mild curries
Ground ginger gives gingerbread and parkin their characteristics flavour, combining well with the sweetness of syrup and treacle.
All varieties have a sharp aroma and a strong taste
Ginger root and ground ginger are used in savoury dishes such as stir fry mixtures and curries.
Crystallised ginger is the root stem preserved in syrup.
Preserved ginger is often included in rick cake recipes
Ginger is the root (or rhizome) of a plant and is available whole, sliced or ground.
MUSTARD SEED
There are a number of varieties which are used mainly to make different types of mustard
Mustard seeds vary in taste from mild to very hot
PEPPER
Black pepper is greenish-black in colour with a wrinkled skin and a strong 'hot' taste.
White pepper is milder in taste and does not colour dishes, so it is best for white sauces.
There are two main varieties - black and white, both are the dried berries of the pepper plant
Both types are available ground.
SAFFRON
It is the dried stigma of a particular crocus plant available as 'strands' or ground.
It is used as a colouring and flavouring in cake and bread mixtures and in rice dishes such as paella and risotto
This is thought to be one of the most expensive spices in the world
It has a slightly bitter taste and a bright yellow colour
POPPY SEEDS
They are used in curries and for sprinkling on top of cakes and bread
Poppy seeds are used widely in Jewish cookery
They have a spicy, sweetish taste and a hard texture.
These are small black seeds obtained from the poppy plant.
CUMIN
It is used with other spices to make curries
This has a strong flavour and combines well with meat.
SESAME SEED
The seeds are crushed to make oil which has a slightly nutty flavour
They are also available whole and can be sprinkled on breads, cakes and used in salad
These are the dried fruits of the sesame plant
Sesame seeds are crushed and made into a paste called tahina
MACE AND NUTMEG
Mace is also available as ground powder
It combines well with vinegar in pickles and with other ingredients in savoury dishes
It is peeled away and dried to form blades of mace
Nutmeg is the nut or dried seed of the mace, available whole or ground
Mace is the hard shell which covers the nutmeg.
It gives the best result if grated or ground just before use and combines well with milk and egg dishes such as custards and milk puddings
Both come from the myrtle tree, an evergreen growing in Indonesia and have a similar taste
PAPRIKA
The powder varies in taste from mildly hot to mildly sweet
It is used a lot in Hungarian cooking, for example to make a goulash
A bright red powder made from a variety of pepper that grows in South America
It combines well with meat, chicken and cheese