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Culinary > Spices > Flashcards

Spices Flashcards

1
Q

Allspice

A

Whole,ground

Small brown berry; flavor resembles blend of cinnamon, cloves and nutmeg

Sausages and braised meats, poached fish, stewed fruits, pies,puddings

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2
Q

Anise seed

A

Whole,ground

Small seed ; licorice flavour

Cookies, pastries, breads

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3
Q

Annatto (spanish name: achiote)

A

Whole Seed

Small, deep red, very hard seeds; very mild slightly peppery flavor; imparts string yellow or yellow-orange color to foods

Used primarily for coloring some Latin American dishes, including rice, soups, stews, and sauces

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4
Q

Asafetida

A

Powdered or lump

Dried sap of an Asian herb; strong aroma

Dropped into hot oil so that it toasts and foams up slightly; the flavored oil then used in Indian and MIddle Easetern dishes

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5
Q

Basil

A

Fresh and dried leaves

Aromatic leaf; member of mint family

Tomatoes and tomato dishes, pesto (Italian basil sauce), egg dishes, lamb chops, eggplant, peas, squash

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6
Q

Bay leaf

A

Whole

Stiff, dark green, oblong leaves; Pungent aroma

One of the most important herbs for stocks, sauces, stews, braised meats

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7
Q

Caraway seed

A

Whole

Dark brown, curved seeds; familiar rye bread seasoning

Rye bread,cabbage, sauerkraut, pork, cheese spreads, Eastern European dishes

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8
Q

Cardamom

A

Whole pod, ground seed

Tiny brown seeds inside white or green pod; sweet and aromatic; expensive

Pickling, Danish pastries, curries

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9
Q

Cayenne (red pepper)

A

Ground

Ground form of hot red chile; looks like paprika but is extremely hot

In small amounts in many sauces, soups, meat, fish, egg and cheese dishes (p.133)

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10
Q

Celery seed

A

Whole, ground, ground mixed with salt

Tiny brown seeds with strong celery flavor

Salads, coleslaw, salad dressings, tomato products

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11
Q

Chervil

A

Fresh and dried leaves

Herb with mild flavor of parsley and tarragon

Soups, salads, sauces, egg and cheese dishes

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12
Q

Chili powder

A

Ground blend

Blend of spices including cumin, chiles, oregano, garlic

Chili and other Mexican dishes, egg dishes, appetizers, ground meat

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13
Q

Chive

A

Fresh, dried, frozen

Grass like herb with onion flavor

Salads, egg and cheese dishes, fish, soups

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14
Q

Cilantro (fresh coriander, Chinese parsley)

A

Fresh leaves

The plant that produces coriander seeds; delicate texture; assertive, herbaceous aroma and flavor; leaves resemble flat parsley

Widely used in Asian and south western cooking and in dishes with various ethnic influences

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15
Q

Cinnamon

A

Sticks, ground

Aromatic bark of cinnamon or cassia tree

Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages

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16
Q

Clove

A

Whole,ground

Dried flower buds of a tropical tree;pungent,sweet flavor
Whole:marinades,stocks ,sauces,braised meats,ham.pickling:ground:cakes.pastries,fruits

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17
Q

Coriander

A

Whole,ground

Round,light brown,hollow seed,slightly sweet,musty flavor

Pickling,sausage,pork,curried dishes, gingerbread

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18
Q

Cumin seed

A

Whole,ground

Small seed resembling caraway, but lighter in color

Ingredient of curry and chili powders,sausages and meats,egg and cheese dishes

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19
Q

Curry powder

A

Ground blend

A mixture of 16-20 spices,including chile.turmeric,cumin,coriander,ginger,cloves.cinnamon,black pepper;brands vary greatly in flavor and hotness

Curried dishes,eggs,vegetables,fish,soups,rice

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20
Q

Dill

A

Fresh and dried leaves（called dill weed),wholeseed

Herb and seed with familiar dill pickle flavor; seed is more pungent than the herb

Seed:pickling,sauerkraut,soups;herb:salads. cheese dishes,fish and shellfish,some vegetables

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21
Q

Epazote

A

Fresh and dried leaves

A pungent herb with coarse-textured leaves

Used in Mexican cooking;often cooked with beans

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22
Q

Fennel

A

Whole seed

Greenish-brown seeds similar in favor to anise,but larger in size

Italian sausage,tomato sauce,fish

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23
Q

Fenugreek

A

Whole and ground seed bittersweet aroma

Small,hard,light-brown seed;pungent,

Curries and other Indian dishes

24
Q

File powder

A

Ground

From the dried leaf of the sassafras tree; acts as thickener as well as flavoring.

Gumbos and other creole and Cajun dishes.Texture becomes stringy if boiled,so add at the end of cooking.

25
Five-spice powder, Chinese
Ground Blend of star anise,cinnamon,Sichuan, pepper,cloves,fennel seed Chinese dishes
26
Garam masala
Blend of ground or whole toasted spices (usually ground before using) Variable blend of spices similar to curry powder but without turmeric and often without chiles.May contain pepper,cinnamon,cloves,nutmeg,cumin, cardamom,coriander Indian dishes:vegetables,meat,poultry,fish.sauces,soups
27
Garlic
Fresh:whole bulbs;dried:granulated,powder,and mixed with salt Strong,aromatic member of onion family; fresh bulbs composed of many small cloves Wide variety of foods
28
Ginger
Whole,ground(also fresh and candied or crystallized) Light brown,knobby root of ginger plant Baked goods and desserts,fruits,curried dishes.braised meats:fresh in Chinese and other Asian dishes
29
Juniper berry
Whole Slightly soft,purple berries with piney flavor;principal flavoring of gin Marinades,game dishes,sauerkraut
30
Lemongrass
Fresh stalks A tropical grass with a slightly bulbous base and an aroma of lemon Used in Southeast Asian dishes and in dishes influenced by Asian cuisine
31
Mace
Whole(blade),ground i Orange outer covering of nutmeg; similar favor,but milder Baked goods,desserts,fruits,sausages.pork. fish,spinach,squash.other vegetables
32
Marjoram
Fresh and dried leaves Gray-green herb with pleasant aroma and slightly minty flavor,similar to oregano,but much milder Pates and ground meats,braised meats,sauces, roast lamb.poultry and poultry stuffings
33
Mint
Fresh leaves Aromatic herb with familiar cool favor; two varieties:spearmint and peppermint Lamb,fruits,tea and fruit beverages,peas, carrots.potatoes
34
Mustard seed
Whole,ground(also prepared mustard:see p.133) Very pungent seed in white or yellow and brown varieties-brown is stronger Cheese and egg dishes,pickling,meats,sauce and gravies
35
Nutmeg
Whole,ground Sweet,aromatic kernel of nutmeg fruit Soups,cream sauces,chicken,veal,many vegetables(spinach,mushrooms,squash, potatoes),desserts,custards,breads.pastries
36
Oregano
Fresh and dried leaves, whole and ground Pungent herb known as the “pizza herb” Italian and Mexican dishes tomato products
37
Paprika
Ground ground form of a dried, sweet red Chile. Spanish variety (pimento) is often smoked; Hungarian is darker and more pungent Spanish:used as a flavoring in a stewed dish and as a garnish on light colored foods, hungarian goulash, braised meats and poultry, sauces
38
Parsley
Fresh: Whole sprigs in bunches;dried in flakes Most widely used herb; dark green curly of flat leaves with delicate, sweet flavor Almost all foods
39
Pepper, Black/white
Whole (peppercorns); ground fine, medium or coarse Small black or creamy white hard berry, pungent flavor and aroma Most widely used spice
40
Pepper, red
Cayenne
41
Peppercorn pink
Whole Bright pink dried seed or berry; pungent floral taste unrelated to black pepper Limited uses in meat poultry and fish dishes, sauce garnish, used in peppercorn mixtures
42
Poppy seed
Whole Tiny blue-black seeds with faint but distinctive flavour Garnish for breads and rolls buttered noodles ground in pastry filling
43
Quatre epices
Ground French name means “four spices” Blend may include white or black pepper, nutmeg, cloves, cinnamon, ginger, all spice Soups stews, vegetables, sausages, and other charcuterie (P.853)
44
Rosemary
Fresh and dried leaves Light green leaves resembling pine needles Lamb, braised meats and poultry, soups, tomato and meat sauces
45
Saffron
Whole (thread) Red stigma of saffron crocus; gives bright yellow color to foods; mild, distinctive flavor; very expensive Steeped in hot liquid before use; rice dishes, poultry, seafood,bouillabaisse, baked goods
46
Sage
Fresh leaves; dried whole and rubbed (finer consistency than whole leaves, ground Pungent gray-green herb with fuzzy leaves Pork, poultry, stuffings, sausage, beans, tomatoes
47
Savory
Fresh and dried leaves Fragrant herb of mint family; summer savory is preferred to winter Many meat, poultry, fish, egg, and vegetable dishes
48
Sesame seed
Whole (hulled or unhulled Small yellowish seed with nutlike taste; familiar hamburger bun garnish; high oil content Bread and roll garnish
49
Sichuan peppercorn
Whole Brown seed pod, usually partially opened; spicy, peppery flavor, but unrelated to black peppercorns Spicy meat and poultry dishes
50
Star anise
Whole or broken Dried, star shaped seed pod with an anise like flavor (but unrelated to anise) but more aromatic Braised Chinese dishes
51
Tarragon
Fresh and dried leaves Delicate green herb with flavor both minty and licorice like Bearnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs
52
Thyme
Fresh leaves; dried leaves; whole and ground Tiny brownish-green leaves; very aromatic One of the most important and versatile of herbs, stocks, soups, sauces, meats, poultry, tomatoes
53
Turmeric
Ground Intense yellow root of ginger family; mild but distinctive peppery flavor A basic ingredient of curry powder: pickles, Relishes, salads, eggs, rice
54
Wasabi
Fresh root, dried powder; paste (in tubes_ A type of Japanese horseradish, pungent horseradish flavor (dried wasabi and p;aste are often regular horseradish tinted green) Basic seasoning or condiment with sushi and sashimi, Asian style dishes. Mix powder with water to form thick paste
55
Za’atar
Powdered spice blind Blend of herbs and spices including oregano, thyme, marjoram, sesame seeds, dried sumac berries, and salt Arabian dishes
56
Herbs
leaves of certain plants
57
Spices
buds, fruits, flowers, bark, seeds, roots, of plants/trees

Culinary (2 decks)

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