spices [2]

Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.

cinnamon

Dried bark of the cinnamon tree, sold in sticks, ground or as an essential oil; it is often associated with candy, sweet dishes and hot drinks.

curry

A staple of Indian cooking, the pungency of this blend of spices varies, depending on how much pepper or chile is used.

saffron

The most expensive spice, actually derived from the handpicked and dried stigmata of the crocus flower; it is an essential ingredient in paella and bouillabaisse.

cumin

Extensively used in traditional Arab, Indian and Mexican dishes, it has a strong smell and a warm, slightly bitter flavor.

cardamom

The pod is green, brown or white, depending on whether it was sun- or oven-dried, or bleached; its delicate peppery flavor characterizes Indian curry.

caraway

Its sharp bitter flavor enhances the flavor of stewed dishes; it is used primarily in Eastern Europe, India and Arab countries.

nutmeg

Its flavor complements milk products but quickly decreases once the nut is ground; its red membrane, known as mace, is also used as a spice.

fenugreek

Once roasted, the seeds have a bittersweet aftertaste; they are used in Indian cooking or, when sprouted, added to salads.

turmeric

Similar to ginger, it is cooked and ground into powder; among other uses, it is added to Indian curries and chutneys and provides the color for American mustard.