After dealing with some essential herbs in one of my previous posts (Herbology Part 1), I thought it would be helpful to take a look at spices. Spices come from all over the world and can be made from almost every part of a plant. In this post, I’ll be highlighting some common spices that are made from a plant’s seeds.
ANISE or ANISEED
This aromatic spice is most commonly used to sweeten things up in the kitchen. It has a distinctive flavor, reminiscent of licorice. Anise is sometimes used in Indian cuisine in their braised dishes and pilafs. It’s also used to give cookies and cakes that added sugary taste.
CARAWAY SEEDS
More popular in European cooking, caraway seeds have an interesting taste that you’d either love or hate. They are best used on pork and other fatty meats and are added to rye bread. You may also opt to sprinkle some over salads, cream cheese on breads, and coleslaw.
MUSTARD
Everyone knows mustard as the sauce but dry mustard can also be used to heat up soups, potato dishes, curries and chilies. Because of its hot and biting taste, brown mustard seeds are often used as flavoring in Indian food. Mustard seed can also be used to enhance meat, fowl and fish dishes as well as additives to sauces and dressings.
NUTMEG
- Another sweet spice, nutmeg is often used in eggnog, pumpkin pies, custards and alike. But, it’s also versatile enough to be added to curry mixes. It is better when freshly grated though it is sold in its ground form. If you want a stronger flavor to your savoury meat dishes, substitute nutmeg for black pepper. Use nutmeg sparingly, though, as too much of the spice can cause nausea and stomach pains.
