Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
SPICES AND HERBS
ALLSPICE
The dried berry of the pimento tree of the West Indies. Used as a condiment. The name is due to the flavor which resembles a combination of cloves, cinnamon and nutmeg.
ANISE
The fruit of a small annual plant which dries into the form of a seed. The best is grown in Spain, Mexico and India. Used on breads, cakes and cookies and as a flavoring for medicine and licorice products.
BALM
A perennial garden herb with a sharp lemon scent. Use fresh or dried in soups and salads.
BASIL
An annual plant cultivated in Western Europe. Leaves are dried, ground and powdered. Used to flavor soups, sauces, sausages and stews. The flavor combines well with tomatoes.
BAY LEAF
The aromatic leaf of the sweet bay or laurel tree. Dried whole and used to flavor soups, meats and pickles.
CAPERS
The flower buds of Capparis spinosa grown in Mediterranean countries. Pickled and used as a condiment.
CARAWAY
A biennial herb with an aromatic fruit usually known as caraway seeds. Used in breads, cookies, cakes, candies, salads and cheese. Marketed whole or ground.
CARDAMOM
An aromatic fruit of a number of zinziberaceous plants grown in Ceylon, India and Central America. The fruit is in the shape of a pod with seeds inside. Sold in the whole pod, as whole seeds, or as ground seeds. Used as a condiment.
CAYENNE PEPPER
Powdered pod and seeds of various capsicums yielding a hot, savory flavor used in meat dishes and gravies and sometimes called red pepper. Grown mainly in Africa.
CELERY SEED
Seed of a small plant similar in appearance and taste to celery. Used whole or ground to flavor soups, stews, cheese, pickles and some salads. Southern France, India and the United States are producers.
CELERY SALT
Mixture of ground celery seed and fine white salt. Used in meats, salads and many other dishes.
CHERVIL
An apiaceous plant with aromatic leaves used to flavor soups and salads.
CHILI
A hot pepper. Used as a base for chili sauce and other spicy dishes.
CHILI POWDER
A mixture of ground red peppers, cumin seed and other spices. Used to flavor omelettes, sea food cocktails, etc.
CHIVES
Similar to green onions though smaller and milder.
CHUTNEY
A spicy pickle of compound fruit and seasonings.
CINNAMON
True cinnamon is the inner bark of cinnamon zeylancium which grows only in Ceylon. It has a very mild flavor. Cassia cinnamon grown also in the Far East is most generally used and has a more full bodied flavor. The dried bark is sold in sticks or ground.
CLOVES
The flower buds of a tree which is grown in the Netherlands, East Indies, Zanzibar and Madagascar. Sold whole or ground.
CORIANDER
An herb with aromatic seeds. Used for confections, cookies, pickles and meat products.
CUMIN SEED
Dried fruit of Cumin Cyninum. Has a slightly bitter flavor. Used for flavoring meats, sausages, pickles and as an ingredient of curry powder.
CURRY POWDER
A yellow condiment from India containing various spices.
DILL
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FENNEL
An herb, seeds of which are ground and used to flavor fish sauces and apple pie. It resembles celery in appearance and has a fragrance and taste suggestive of anise. The young stalks are used as salad greens or served like celery in Latin countries.
GARLIC
A strong flavored plant of the lily family, cloves of which are used to flavor meats, salads, etc.
GARLIC SALT
Mixture of garlic and fine white salt used in meats, salads, etc.
GINGER
The root of an herbaceous perennial grown in semitropical countries.
LEEKS
Strong flavored plant similar to onion.
MACE
The network around the nutmeg kernel. It is a vivid red when fresh and dries to a light orange. It is sold whole as blades or ground and is used to flavor sauces, gravies, cakes, and pies. The aroma is similar to nutmeg but it has a different flavor.
MARJORAM
A fragrant annual of the mint family. Leaves are dried and used whole or powdered to flavor soups, salads, stuffings, meats and sausages. The best grade comes from France, though grown also in Northern Africa and Chile.
MINCEMEAT SPICE
A mixture of spices such as cloves, allspice, cinnamon, etc. Used to flavor mincemeat, cakes, cookies and sauces.
MINT
A fragrant plant, the leaves of which are used to flavor certain soups, vegetables, fruits and beverages.
MUSTARD
A plant, the seeds of which are used either whole or ground. Also combined with spices and vinegar to make a moist product known as prepared mustard. Used in pickles, meats, salads, etc.
NUTMEG
The kernel of fruit of the Myristica tree grown in the Netherlands, East Indies, and British West Indies. The whole fruit resembles an apricot in shape and size. It has four parts - the outer husk, the mace, the inner shell and the seed or nutmeg. Sold whole and ground.
ONION
A strong flavored plant of the lily family. Used to flavor meats, salads, etc.
ONION SALT
A dried mixture of onion and fine white salt used to flavor meats, soups and salad.
PAPRIKA
A sweet red pepper which is dried and ground after seeds and stem are removed. Its mild flavor is good with shellfish, fish and salad dressings. The best brands are made of Spanish and Hungarian paprikas.
PARSLEY
A biennial herb used to flavor meats, vegetables, and salads. Used also as a garnish.
PEPPER
Made from peppercorns which are dried berries of a vine, Piper Nigrum. Black pepper is made from the whole berry. White pepper is made from what is left of the fully ripened berry after the outer coat has been removed.
PIMIENTO
The fleshy fruit of the Spanish paprika. Canned and used in meat and vegetable dishes and salads.
POPPY SEED
Seed of one variety of the poppy plant, but not the opium poppy. Used for breads, rolls, cakes, and cookies. Oil may be extracted and used in a salad oil. Mostly imported from Central Europe.
POULTRY SEASONING
A mixture of spices such as sage, thyme, marjoram, etc. Used as a flavoring.
PUMPKIN PIE SPICE
A mixture of spices such as cinnamon, cloves, ginger, etc. Used to flavor pumpkin pie.
ROSEMARY
An evergreen plant, the leaves and flowers of which are used to flavor and garnish fish, stews, and sauces.
SAFFRON
The stigma of a flower similar to a crocus. Crocus Sativus. Dried and used to flavor beads and meats. Has a rich orange yellow color.
SAGE
A perennial mint, the leaves of which are dried and used in stuffings and meats.
SAUSAGE SEASONING
A mixture of spices such as white pepper, coriander, and nutmeg.
SAVORY or SUMMER SAVORY
An annual mint. May be used fresh or dried in sauces, stuffings, croquettes, and stews. It is generally an important ingredients in prepared poultry seasonings.
SCALLIONS
Small onions.
SESAME
An herb, the seeds of which are used to flavor rolls and cookies, and after baking the flavor resembles toasted almonds. Marketed in unhulled and hulled form, the later being preferable The best grade of unhealed seeds is a fancy orange variety from Turkey.
SOY SAUCE
A sauce made from fermented soybeans.
TABASCO SAUCE
A highly seasoned sauce made with cayenne peppers and other ingredients.
TARRAGON
A perennial herb, the fresh or fried leaves of which are used to flavor salads, pickles and vinegar.
THYME
An herb, the powdered leaves of which are used to season meat, poultry and clams.
WHITE GINGER
Scraped and peeled rootstock. Often candied.