Cayenne
Pepper Cayenne
pepper is a finely
ground powder made from the dried cayenne chili. Most varieties of
commercially
available cayenne pepper are very hot and pungent.
|
Celery
Seeds The celery seeds will give a
good hint of celery flavour to pickles and chutneys. They are also used
for
sprinkling on home made bread. |
Chilies
(fresh) Chilies
have now become a
popular ingredient in many dishes in every country of the world. They
were
originally grown in South America and See also: |
|
|
Fennel The bulb and foliage of the fennel plant are widely used in many of the traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. |
|
Fennel
Seeds |
Garlic Garlic is a close
relative
of the onion, shallot and leek. It has a characteristic pungent, ‘hot’
flavour
that mellows and sweetens considerably with cooking. Used whole the
flavour is less pungent than when chopped or minced.
|
Ginger Ginger
root, either fresh or
dried and ground, is an essential ingredient in Asian cooking which,
together
with onion and garlic, form the basis of many dishes. Ginger adds a
real ‘zing’
to dishes. In it’s fresh root form it can be used sliced (and
afterwards
removed), finely chopped or grated. "Young
ginger" is less
piquant than "old ginger". |
Green
Peppercorns |
|
Himalayan salt |
Juniper
Berries
Juniper berries are the fruit of an evergreen conifer shrub but are not true berries as such. The spice derives from a number of varieties and are slightly crushed to release the essential flavouring oils. They are generally used in casseroles and potato, beans and cabbage dishes. |
Kaffir
Lime Leaves |
Parsley Parsley is a bright
green
biennial herb also used as a spice. It is used for it’s leaf in much
the same
way as coriander although it has a milder flavour. Dried or
fresh, the
parsley
leaf can be used as an ingredient or garnish for most foods. |
Poppy
Seeds Poppy seeds are round tiny
white or gray seeds with a nutty flavour. They are used in both savory
and
sweet dishes and sometimes used as a thickening agent. Sugared, milled
mature
seeds are often eaten with pasta, or they are boiled with milk and used
as
filling or topping on various kinds of sweet pastry. |