SPICES: USES:
ALLSPICE: Pickles and preserves; salt meats,
Whole or ground fish; sweet cakes; pumpkin pie;
hot punches
CARAWAY: Breads, cakes, biscuits, soups,
Whole casseroles, cabbage, beetroot,
sugar coated to make candy
CARDAMON: Garam masala, legumes, chicken
Whole or ground cakes, biscuits, waffles, coffee
or chocolate drinks
CAYENNE: Fish, seafood; Middle Eastern,
Ground cheese and Creole food; eggs
CHILLIES: Fresh for curries, S American
Whole or Ground foods; whole dried for pickles;
ground in chili powder, curries
CINNAMON: Mulled drinks; puddings, sweet
Whole quills of bark baked foods, poached fruits,
or ground savory rice dishes
CLOVES: Stocks and poached meats;
Whole or Ground pot roasts; baked ham, apples
mulled drinks; garam masala
CORIANDER: Garam masala, curries; pickling
Whole or Ground spice, with olives in oil;
ratatouille, rice dishes
CUMIN: Garam masala, curries, rice,
Whole and other grains; cheeses,
breads, cakes, pastries
DILL: Fish, bread, in apple pies and
Whole cakes; casseroles and soups;
pickles
FENNEL: As condiment; in baking; with
Whole or Ground oily fish; with lentils, seeds as
breath freshener
GINGER: Grated in curries; dried, whole
Fresh, Whole, Dried, in pickles, mulled drinks, with
Whole or Ground fruits; in baking;Oriental dishes
JUNIPER: Rich meats, wild game, and
Whole or Crushed pates, with cabbage
before use *Avoid if you are pregnant or
kidney disease*
LOVAGE: Ground seed as an aromatic
Whole or Ground substitute for pepper;
*Avoid in pregnancy or kidney
disease*
MACE: As condiment; flavour can be
Ground used widely in sweet and
savory foods (see Nutmeg)
MUSTARD: Pickling spice; marinades,
Whole or Ground saut'es; baking; seasoned
White or Black flour; sauces; soups; dressing
NUTMEG: Sweet desserts; fruit dishes;
Freshly Ground sauces; green vegetables;
White or Black meat loaves; eggs; eggnog
PAPRIKA: Goulashes; soups; legumes;
Ground fish and shell fish; curries;
and Middle Eastern dishes;
dressings, garnish for deviled
eggs
PEPPER: Whole in pickles, stocks,
Whole poached meats and fish;
Freshly Ground ground in all savory foods
POPPY: In curries and sprinkled
Whole on surface of breads and
White or "blue" cakes
SAFFRON: As yellow culinary dye,
Whole particularly in rice dishes,
TURMERIC: Garam Masala, curries; rice;
Ground grains, fish, pickles; colouring
Indian sweet dishes and
drinks
