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Misunderstood Spices and What They are Used for If you have ever purchased a pre-packaged spice rack with bottles of spices or you have perused the spice aisle in your supermarket, you have likely seen some things that you have no idea what to do with. These spices may intrigue you but before you shell out the cash for them or throw them away if they came in your spice rack, you should really understand what they are used for and even how they taste to determine if you would even like them! Some of the more exotic flavors you might encounter include: 1. Fennel – If you have ever eaten Italian sausage and have bitten into one of the tiny seeds inside it, that seed was likely a fennel seed. It has a mildly sweet flavor of anise (sort of like a licorice) and is quite distinctive. Fennel can be found predominantly in meats, sauces and baked goods in ethnic foods like Indian curry, Italian, and a variety of Middle Eastern cuisines. 2. Tumeric – This bright yellow colored spice was thought to provide just color to a dish. However, it has an earthy, warm flavor that provides the basis for many curry dishes in Thai and Indian cuisines. You can take baby steps and add a pinch or two in soups bases or sauces. 3. Cardamon – This is a very popular spice in Indian cuisine as well as in European baked goods, particularly the Scandinavian region. Cardamon is savory and sweet with a touch of spice, similar to what cinnamon provides a dish. Try cardamom in curries, baked goods, tea and rice dishes. 4. Mustard seed – This seed offers a tangy hot flavor that is a staple in some curry dishes in addition to barbecue sauces, baked beans, and even home canned vegetables. Mustard seed is quite popular in different Indian cuisines. Grinding the mustard seeds brings out the essential oils for a powerful taste so a little goes a long way. 5. Coriander seed – You may have heard of cilantro, a popular herb used in Mexican cooking. Coriander is the seed of the cilantro plant and it is often ground up and used in Indian, Mexican, African and Middle Eastern cuisines. It has a slight lemony flavor with an earthy undertone. Venture out and add a bit of ground coriander to a meat rub or beef stew. 6. Saffron – The most expensive spice in the world, saffron is obtained by harvesting the dried stigma of a saffron crocus. The good news is that a little goes a long way. The best way to purchase it is in whole thread form not powdered form to ensure a full-bodied flavor. Saffron is the main spice in Spanish paella and gives the rice its distinct yellow color. You will find saffron in Middle Eastern, Mediterranean and Spanish dishes. To your Success!
Karen Shain
Co-author of the book “Living an Abundant Life,” and publisher of many eBooks for Health, Happiness and Success. Karen Shain is also the Founder of Bloomees.com, a shopping network of hundreds of stores where members can join for free and receive cash back on purchases made through the Bloomees Shopping
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