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Seasonings: Ingredients added to food to intensify or
improve its flavor. Some of the most commonly used seasonings include
HERBS (such as oregano, rosemary and basil),
SPICES (like cinnamon, nutmeg, cloves and
allspice), condiments (such as Worcestershire sauce, soy sauce and mustard),
a variety of
vinegars and the most common of all, salt and pepper. |
|
HERBS: Culinary herbs are available in fresh or dried include
basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage,
savory, tarragon and thyme. They are used for their aromatic properties,
flavor and texture. FYI: Herbaceous: A
term used in describing the aroma of herbs in the following Sauvignon Blanc,
Cabarnet Sauvignons, and Merlots. |
BAY LEAVES: (Laurus
nobilis) - Dried bay leaves are used in Turkey and Italy to wrap licorice
for shipping, and in China for packaging rice (to deter weevils). Bay
leaves can also be used to deter flour bugs. See:
How to Get Rid of Bugs.
CHICORY:
(chick-ory) - An herb of which the roots are dried, ground, and roasted.
It is now used to flavor coffee (there is a popular belief that chicory smoothes
out coffee's bitterness).
For thousands of years, these plants have been cultivated and
used in home remedies and a drug of choice for royalty. Queen Elizabeth I of
England took chicory broth. In the U.S., chicory is so common on roadsides that
it is hard to realize that is is not native. It was imported by the colonist.
Thomas Jefferson had some planted at Monticello in 1774 with the seeds probably
coming from Italy. He used it as a ground cover in his fields, as cattle fodder,
and as "a tolerable salad for the table..."
CHIVES: Chives are a
member of the onion family. They are used to delicately flavor soups, salads,
dips, cheeses, eggs, sauces, and dressings. They make an eye-catching garnish
when sprinkled on top of a favorite recipe. Their lavender flowers are an
attractive and tasty addition to salads. Chives are almost always used fresh or
added to hot foods at the last minute so they retain their flavor. Freeze-dried
or dehydrated chives are available and may be rehydrated by soaking in water for
one minute. To use fresh chives, snip with kitchen shears shortly before using.
Chives have been respected for their culinary versatility for
more than 3000 years. In Ancient China, raw chives were prescribed to control
internal bleeding. But when chives made their way to Europe, herbalists had a
different opinion. They warned that eating the herb raw would induce evil vapors
in the brain. Despite the admonishments, chives became everyday sights in
European households; bunches of them were hung in houses to ward off evil
spirits. Gypsies used chives for their fortune-telling rituals and also hung
them from the ceiling to drive away diseases and evil spirits.
CILANTRO:
This member of the carrot family is
also referred to as Chinese Parsley and Coriander. It is actually the leaves
(and stems) of the Coriander plant. Cilantro has a very pungent odor and is
widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a
bit like flat Italian parsley and in fact are related.
FENUGREEK: A
green herb also known as Methi in oriental Language.
GARLIC
HERBS DE PROVENCE (herbs
of Provence): This delightful mixture known as Herbs
de Provence, usually includes equal parts of marjoram, thyme, and summer savory,
plus lesser amounts of sweet basil and rosemary, a touch of crumbled sage and
fennel, and as you might expect the added touch of a little
lavender. Sprinkle it over meat, poultry, use in stuffing or to
season vegetables. As the aromas and flavors are of Herbs de Provence are
released during cooking, it's sure to bring back fine memories of the wonderful
foods and countryside of Provence, France.
LAVENDER: The flowers of the
lavender plant carry most of the volatile compounds that contribute wonderful
fragrance and flavor to recipes. Flowers also release their volatile compounds
easily when exposed to heat. In addition, lavender's color adds great eye-appeal
to food. Lavender is used in ice creams, cookies, cakes, and also marries well
with chicken and lamb.
Pick lavender blossoms specified for food use,
just as they begin to open and strip the flowers from the stems. Wash and dry
them. Lavender is actually quite a powerful herb, so use it sparingly. Too much
will give food a soapy taste.
 SPICES
come from may things, such as cinnamon, which is a bark from a tree,
dried clove, which comes from the evergreen family, or a root, such as
ginger.
|
 To
clean a spice grinder: Add some sugar and then grind
it. Then, with a damp towel, wipe it out. It can be used again. |
Keep your spices fresh by storing them in a cool, dark
place, never near a warm stove. Discard any unused spices after six
months--stale spice lose their flavor. If you freeze them they usually
last for about a year or more, if stored in airtight containers. In any
case, it's a good idea to mark the purchase date on the label.
Some spices can be ground fresh. I love cinnamon, but it
is too difficult to grind fresh. On the other hand, freshly grated nutmeg,
is easy to prepare, either with a small nutmeg grater or using the smallest
holes of a cheese grater. It is so much more fragrant than bottled
ground nutmeg. More to come. |
ALLSPICE: (Pimenta
officinalis; Pimenta dioica) It is also know as Jamaica pepper, common name
applied to the berry of a small West Indian tree of the myrtle family - thus its
name. It is pungent and sweet and comes whole or ground. Use in
cakes,
cookies, fruits and
pies. If you need a
substitute for allspice combine equal parts of ground cinnamon, cloves, nutmeg,
and black pepper.
|
 | Allspice was used by the Mayans as an
embalming agent. |
|
|
| In the 19th century, Russian soldiers
would put allspice in their boots to keep their feet warm. This also
helped with foot odor, and pimento oil (allspice oil) is used today in the
cosmetic industry, especially in men's products with the term spice in the
name. |
|
|
| The Arawak Indians of the Caribbean used
allspice to cure and preserve meats, and called it 'boucan'.
Europeans who learned to cure meat with allspice were called 'boucaniers',
hence the term 'buccaneers'. |
|
CARDAMOM: The
pods of an aromatic plant related to the ginger family. The seeds of the pods
are dried and used as a spice. Cardamom is one of the oldest spices in the
world, and the most popular spice in ancient Rome was probably cardamom. It has
a history of being utilized in Scandinavian recipes to spice wines and stewed
fruits and in Arabic cooking as an accompaniment to coffee. It is the world's
second most expensive spice due to its rare nature, saffron being the most
expensive.
CHAAT MASALA:
An oriental combination of various
spices. Details of ingredients and preparation is as follows:-
30 g (1 oz) cumin seeds
1 tablespoon salt
Pinch of asafetida
3 teaspoons chili powder
2 tablespoons dried green mango powder (amchur)
1 tablespoon crushed dried mint
2 teaspoons dried ginger powder
CINNAMON:
Aromatic, pungent, sweet,
cinnamon comes in sticks or is ground. It is used in,
cookies, fruit desserts, hot chocolate, maple syrup, pies, pickling, puddings
and
winter hot drinks.
Cinnamon, chili powder and seasoned salt are the
seasonings most frequently found in American homes. It is important that the
ground cinnamon you use is fresh. Cinnamon loses strength when opened, tightly
seal the unused portion.
|
| Cassia (Chinese cinnamon) is the dried
bark of a tree in the laurel family, as is cinnamon. Cinnamon and cassia
are closely related, but cassia is stronger and less delicate in flavor.
|
|
|
| Most of the 'cinnamon' sold in the U.S. is
actually cassia. |
|
|
| Cinnamon is one of the oldest spices used
by man. It was used in ancient Egypt 5,000 years ago and is mentioned
numerous time in the Old Testament of the Bible. |
|
|
| Cinnamon is one of the flavor components
used in 'cola' soft drinks. |
|
CLOVES: (Syzygium
aromaticum also Eugenia caryophyllata) Cloves are actually dried
flower buds, which are picked before they open. The clove tree is a member of
the myrtle family and is native to the Spice Islands of Indonesia (Moluccas).
Cloves are useful in both whole and ground forms
and are aromatic, strong,
pungent and
Use only a small amount of ground cloves.
Ground cloves are used in the preparation of many cakes and soups. Whole cloves
add great flavor to mulled wines and ciders, and the spice of choice for baking
ham. Cloves also have natural preservative qualities in pickling solutions and
oils.
The world's leading producer of cloves is the
island of Pemba (Tanzania), 30 miles off the east coast of Africa. Indonesia
uses half the world production of cloves. The cloves are mixed with tobacco to
make kretek cigarettes, two parts tobacco to one part cloves.
CREOLE SEASONINGS:
a mixture of Spanish and Hungarian paprikas, white pepper, black pepper,
cayenne pepper, onion salt and garlic salt.
CUMIN:
(Indian) Spice with an earthy flavor, also known as comino. Utilized in both its
ground form and as cumin seed. Cumin is featured in Middle Eastern lentil and
lamb dishes, as well as in Latin American tamales.
CURRY POWDER:
(Indian) The spices for curry powder have varied for thousands of years. The
word curry comes from the South Indian word "kari," which means "sauce." Curry
powder is not one single spice (it actually is a blend of many spices). Curry
powder should not be confused with curry leaves, which are obtained from a
native tree of India. Curry powder, as we know it in the United States, simply
does not exist in Indian cooking. Spices should be bought whole and ground and
blended as needed. This way the flavors are truly aromatic and blends are
tailor-made to suit individual recipes and personal taste. There are a lot of
variations in curry powder blends. As a general rule, a curry powder blend will
contain six or more of the following items: cumin, coriander, fenugreek,
turmeric, ginger, pepper, dill, mace, cardamom, and cloves.
FIVE SPICE POWDER:
Is a pungent mixture of ground spices,
which include cinnamon, cloves, fennel, star anise and Szechuan peppers.
GARAM MASALA:
An oriental combination of various
spices. Details of ingredients and preparation is as follows:-
60 g (2 oz) black peppercorns
60 g (2 oz) cumin seeds
60 g (2 oz) coriander seeds
25 large black cardamoms, peeled
15 g (12 oz) cloves
15 g (12 oz) ground cinnamon
Blend these to a fairly fine powder and pour into a jar with a tight fitting
lid. The spice mixture will be even more fragrant if the peppercorns, cumin and
coriander are lightly toasted
before grinding.
GINGER:
(Indian) Plant cultivated for its spicy aromatic rhizomes. Powdered, preserved,
and fresh forms are available. Typically used in Asian cooking for savory
curries, marinades, rice or tea.
Green, Fresh or Root Ginger:
Scrape away skin and ginger is ready to grate, slice
or chop. Peeled fresh ginger can be kept in vinegar, enough to cover; keep in
airtight jar in refrigerator.
Ground Ginger: is also available but should
not be substituted for fresh ginger in any recipe.
Preserved Ginger: Is fresh ginger preserved
in syrup.
GINGER, CRYSTALLIZED OR
CANDIED:
(whole, cracked bits, ground, crystallized, fresh).
It is pungent and spicy.
Little nuggets of ginger, sweetened with
sugar cane, can be used as a baking ingredient, to flavor a cup of tea, as a
palate cleanser or simply, as a snack. If using in a recipe, mince them first.
Ground ginger can be used in baking recipes of all sorts.
MACE:
Outer covering of nutmeg. Traditional flavoring for pound cake.
NUTMEG:
(whole, ground; mace is the covering of the nutmeg seed and can
be used the same way). Oval-shaped,
brown, wrinkly seed of the nutmeg tree. In its grated for is primarily
utilized in sweet and savory dishes including cakes, custards, soufflés,
meatballs and soups.
PUMPKIN PIE SPICE:
To make your own - Combine 4
teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground
allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store
tightly covered.
| Help cut odors off of your
wooden cutting board, simply by pouring a generous amount of salt
directly on the board. Rub lightly with a damp cloth. Wash in warm,
sudsy water |
 Salt
raises the boiling point of water one or two degrees. So pasta or
vegetables cooked in salted water will actually cook a little faster
since the water is at a slightly higher temperature, than if it's
unsalted. |
SALT:
has many uses. In baking and cooking,
salt is used to enhance
the flavors and sweetness of other ingredients in food. If salt is reduced,
other spices or flavorings in the recipe should be increased slightly.
Table salt is
the best to use in baking, but some recipes call for sea salt or Kosher
salt. A fine salt is better, and if you don't want to use iodized salt, you
can use a fine-grained sea salt.
| Don't fret over spilled
eggs.
Just pour salt on top of the spill to cover the eggs. Then wipe them up
with a paper towel. |
Salt is an important ingredient in
bread baking, so do not reduce or
eliminate. It keeps the yeast in
check; salt slows down its activity which helps to create more flavor
and texture in the bread. Salt also enhances other flavors and helps the
gluten to become stronger and more
elastic. But, if salt is added directly to the
yeast, the effect is too strong and it kills it. So, it's important
not to leave it out, but to instead, add it in with the dry ingredients.
If you
must, I have tested reducing salt to 1/4 teaspoon in recipes, and the
results have been good. But, you have to increase the flavorings by 1/4 to
1/2 teaspoon each or to taste.
.
 Salt
is an essential baking ingredient. Without it, the recipe would be
flavorless and dull, as salt enhances the flavorings present in the
recipe. Measure all salt with
measuring spoons.
Salt's usage is determined by its particle
size, which influences the readiness in which it dissolves. This makes
table salt the ideal choice for baking. By the way, table salt can be
easily interchanged with sea salt.
Salt also plays an important role in
regulating our body's fluids and blood pressure.
How Salt Is Made
All culinary salts are
derived by evaporation. Table salt is made by driving water into a
salt deposit (in a mine). This process forms a brine which is then
evaporated leaving dried "cube-like crystals that look like granulated
sugar". The salt is then refined. Kosher salt is made in a similar fashion
except the brine is raked continually during the evaporation process. The
resulting product has a light and flaky texture. Sea salt is evaporated
sea water. All salts are nutritionally the same. Sea salt has trace
amounts of minerals not found in mined salt.
Some sources of hard to
find salts:
Dean and Deluca,
Earthy Delights or
Greysalt |
|
TABLE SALT
Evaporated from heavily
concentrated brines when water is pumped into salt formations. Is
iodized. |
Best all-purpose salt for baking. A fine-grained
refined salt (almost pure sodium chloride) added iodine (sodium
iodide) and additives that make it free-flowing. Use for baking,
cooking, and at-the-table seasoning. Dissolves easily in
baking. If
a recipe calls for table salt you can use roughly 2 times the amount
of Kosher salt or substitute the exact amount of sea salt. |
|
KOSHER SALT |
A
coarse flake salt with free flowing agent used by many gourmet cooks
of those preparing kosher meals.
Also called "coarse salt". Use coarse
pickling salt which contains no additives and is roughly the same
texture. You can also use non-iodized table salt but use half as
much as the recipe calls for (table salt is more dense). Kosher salt
adheres to the food better than table salt.
If you want to use kosher salt for table salt, multiply the table
salt quantity by 1.5.
|
| 1 teaspoon table salt = 1 1/2 teaspoons
kosher salt |
|
|
| 1 1/2 teaspoon table salt = 2 1/4 teaspoons
kosher salt |
|
|
| 2 teaspoons table salt = 3 teaspoons kosher
salt |
|
If you want to use table salt for kosher salt,
multiply the kosher salt quantity by 2/3
|
| 1 teaspoon kosher salt = 2/3 teaspoon table
salt |
|
|
| 1 1/2 teaspoon kosher salt = 1 teaspoon
table salt |
|
|
| 2 teaspoon kosher salt = 1 1/3 teaspoon
table salt |
|
|
|
SEA SALT
Harvested from the ocean |
Of the brands available in the
marketplace,
"Hain" brand, is a fine grain, best for
general cooking and baking because it dissolves easily;
"LaBaleine" brand is coarser
grained with a softer taste; "Maldon" brand is more
expensive and great for
seasoning at the table.
The most expensive, and considered
the best sea salt, comes from Brittany, France,
"Fleur de Sel" brand
(French) Translated - flower of the salt. It
is
top-of-the-line and hand-harvested
by hand in Brittany, France and available only
in limited quantities. Composed of the natural crystal formations
found on the surface of a salt marsh. The crystals are sun-dried
only, thereby maintaining many of the nutrients not found in typical
prepared salts. Fleur de Sel's unrefined nature lends itself to be
served as a condiment, rather than a seasoning, adding both texture
and flavor to a meal.
Sel Marin,
also known as Celtic gray salt, has a smooth and mild flavor.
Hawaiian sea salt
is produced from
the Hawaiian waters. A natural mineral called "Alaea" (a red
clay from Kauai rich in iron oxide) is added to the salt to add
beneficial trace elements to the product. This natural
additive is what gives the salt it's distinctive pink color.
It has a more mellow flavor than regular sea salt. |
|
GREY SALT / ROCK SALT
Mined from dried-up seas |
May contain impurities. Has
a grayish cast because it's not as refined as other salts, which
means it retains more minerals and harmless impurities. It comes in
chunky crystals and is used predominantly by combining with ice to
make ice cream in crank-style ice-cream makers. It is not
recommended for cooking and table use. |
|
PICKLING SALT: |
Is a fine-grained salt used to make
brines for pickles, sauerkraut, etc. It contains no additives,
preservatives or free flowing agents which would cloud the brine. A
pure granulated salt. Use in cooking, canning and pickling. |
|
SOUR SALT: |
Also called
citric salt, is extracted from acidic fruits, such as lemons and
limes. It's used to add tartness to traditional dishes like Borscht. |
|
SEASONED SALT: |
Is regular salt combined with other
flavoring ingredients, examples being onion salt, garlic salt and
celery salt. |
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SALT SUBSTITUTES: |
A potassium
chloride product designed for persons on a doctor-recommended sodium
restricted diet. |
|
POPCORN SALT: |
A
super-fine salt designed especially to adhere to popcorn and other
snack items. Can also be used for french fries and corn-on-the-cob. |
|
COCKTAIL GLASS SALT: |
Cocktails such as Margaritas and
Bloody Mary's are traditionally served in a glass with a salted rim.
Sprinkle Kosher salt on a plate. Moisten the rim of the glass with
lime or lemon and dip the glass rim into the salt using a slight
twisting motion. Lightly shake off excess salt. |
|
LITE SALT: |
Is a mixture of salt and
another substance such as potassium chloride. Read the label.
Don't bother using these products unless you have a medical reason
to do so. |
|
PRETZEL SALT: |
A large-grained salt that does not
melt quickly. The preferred salt for pretzels, salted bread
sticks. Kosher salt is a good substitute or coarse sea salt. |
|
SEASONED SALT: |
is regular table salt
blended with other herbs such as celery, onion, and garlic. |
|
SOUR SALT: |
is not salt at all but
it is citric acid. It is used to add an extra tart flavor to sour
dough and rye breads and even vegetable-type soups. It may be used
in canning to prevent fruit from turning dark. |
|
SALT USES:
(from the Salt Institute)
|
| Boiling Water - Salt added
to water makes the water boil at a higher temperature, thus reducing
cooking time. (It does not make the water boil faster.) |
|
|
| Peeling eggs - Boiling eggs in salted water will
make eggs peel easily. |
|
|
| Poaching eggs - Poaching eggs over salted water
helps set the egg whites. |
|
|
| Testing egg freshness - Place the egg in a cup
of water to which two teaspoonfuls of salt has been added. A fresh egg
sinks; a doubter will float. |
|
|
| Preventing browning - Apples, pears and potatoes
dropped in cold, lightly salted water as they are peeled will retain their
color. |
|
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| Shelling pecans - Soaking pecans in salt water
for several hours before shelling will make nut meats easier to remove.
|
|
|
| Washing spinach - If spinach is washed in salted
water, repeated cleanings will not be necessary. |
|
|
| Preventing sugaring - A little salt added to
cake icings prevents them from sugaring. |
|
|
| Crisping salads - Salting salads immediately
before serving will keep them crisp. |
|
|
| Improving boiled potatoes - Boiled potatoes will
be given a fine, mealy texture by sprinkling with salt after draining,
then returning them to the pan and shaking them back and forth quickly to
get rid of the excess moisture. |
|
|
| Cleaning greasy pans - The greasiest iron pan
will wash easily if you put a little salt in it and wipe with paper.
|
|
|
| Cleaning stained cups - Rubbing with salt will
remove stubborn tea or coffee stains from cups. |
|
|
| Cleaning ovens - Salt and cinnamon take the
"burned food" odor away from ovens and stove burners. Sprinkle spills
while oven and burners are still hot; when dry, remove the salted spots
with a stiff brush or cloth. |
|
|
| Cleaning refrigerators - Salt and soda water
will clean and sweeten the inside of your refrigerator. It won't scratch
enamel either. |
|
|
| Extinguishing grease fires - Salt tossed on a
grease fire on the stove or in the oven will smother flames. Never use
water; it will only spatter the burning grease. |
|
|
| Improving coffee - A pinch of salt in coffee
will enhance the flavor and remove the bitterness of over-cooked coffee.
|
|
|
| Improving poultry - To improve the flavor of
poultry, rub the fowl inside and out with salt before roasting.
|
|
|
| Removing pinfeathers - To remove pinfeathers
easily from a chicken, rub the chicken skin with salt first. |
|
|
| Cleaning tarnished silverware - Rub tarnish with
salt before washing. |
|
|
| Cleaning copper pans - Remove stains on copper
pans by salting area and scouring with a cloth soaked in vinegar.
|
|
|
| Cleaning coffee pots - Remove bitterness from
percolators and other coffee pots by filling with water, adding four
tablespoons of salt and percolating or boiling as usual. |
|
|
| Removing onion odors from hands - Rub fingers
with salt moistened with vinegar. |
|
|
| "Sweetening" containers - Salt can "sweeten" and
deodorize thermos bottles and jugs, decanters and other closed containers.
|
|
|
| Cleaning sink drains - Pour a strong salt brine
down the kitchen sink drain regularly to eliminate odors and keep grease
from building up. |
|
|
| Brightening cutting boards - After washing them
with soap and water, rub bread and cutting boards with a damp cloth dipped
in salt; the boards will be lighter and brighter. |
|
|
| Fixing oversalted soups - If soup has been
oversalted, cut up a raw potato or two and drop into the soup. The potato
will absorb the salt. |
|
|
| Cleaning dried-on egg - Salt not only makes eggs
taste better, but it makes "eggy" dishes clean easier. Sprinkle salt on
dishes right after breakfast; it makes them a whiz to clean when you have
time. |
|
|
| Preventing food from sticking - Rub a pancake
griddle with a small bag of salt to prevent sticking and smoking. Sprinkle
a little salt in the skillet before frying fish to prevent the fish from
sticking. Sprinkle salt on washed skillets, waffle iron plates or
griddles, heat in a warm oven, dust off salt; when they are next used,
foods will not stick. |
|
|
| Preventing mold - To prevent mold on cheese,
wrap it in a cloth dampened with saltwater before refrigerating.
|
|
|
| Whipping cream and beating egg whites - By
adding a pinch of salt, cream will whip better and egg whites will beat
faster and higher. |
|
|
| Keeping milk fresh - Adding a pinch of salt to
milk will keep it fresh longer. |
|
|
| Setting gelatin - To set gelatin salads and
desserts quickly, place over ice that has been sprinkled with salt.
|
|
SAVORY: (SAY-vuh-ree) -
There are two types of savory, summer and winter, both of which are closely
related to the mint family. It has an aroma and flavor reminiscent to a cross
between mint and thyme. Summer savory is slightly milder, but both are strongly
flavored so use this herb with discretion. Dried savory is available in the
spice section of your supermarket. Savory is a piquant herb that is great for
soups, salads, most fish, poultry, and meats and is used to flavor all kinds of
vegetables as well.
TUMERIC: (Indian) A
rhizome that is dried and ground, then utilized to spice and color dishes bright
yellow. Primarily used in Indian and Southeast Asian cooking.
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