HERBS, SPICES AND CONDIMENTS

Herbs: Any of large group of aromatic plants whose leaves, stems or flowers are used for
flavoring; either dry or fresh.

Spices: any of the large group of aromatic plant whose barks, roots, seeds, buds or berries
are used as flavoring; usually used in dried form, either whole or ground.

Condiments: traditionally any items added to a dish flavor including herbs, spices and
vinegar; now also refers to cooked or prepared flavoring such as mustard, relishes,
bottled sauces and pickles.

HERBS
Basil: One of the most important of the culinary herbs. There are many types of basil,
which vary in size, colour and flavour, and all can be used for culinary purposes. Basil
goes with almost everything, but it has a special affinity with tomatoes. Perhaps the
greatest basil dish is pesto – an Italian basil, garlic, cheese and pine nut sauce – which
turns spaghetti into a feast. Italian cooks preserve their prolific basil crops by filling a jar
with leaves, lightly salting them, topping up the jar with olive oil, closing it tightly and
storing it in the refrigerator.

Bay leaves: The bay tree may have come originally from Asia Minor but it has been in
the Mediterranean region for so long that it is thought of as a native. A small tree with
glossy dark leaves, it can reach a considerable height, but is often grown in tubs. It has
waxy, creamy blossoms much loved by bees. In the kitchen, the bay leaf is indispensable.
It seems to go in with almost everything; from savoury meat and fish dishes, to pasta
sauces, and even sweet dishes. Bay is one of the vital ingredients of a bouquet garni and,
at a pinch, a single bay leaf is flavourful enough to act as a substitute for the whole
bundle.

Chervil: Grows wild in southern Russia and was introduced to the rest of Europe by the
Romans. An annual herb and among the first to appear in spring, it is easy to grow. One
of the finest herbs essential in French cooking, often supplanting parsley, which it does
resemble through the leaves are more feathery, and the flavour is reminiscent of anise. It
is very delicate; so long cooking or high temperatures should be avoided. Chervil
should be used like parsley, but its best when sprinkled over salads just before serving.

Chives: Rich in Vitamin A and C, chives are a member of the onion family. Indeed, the
flavour is reminiscent of onion, but more delicate because they contain less sulphur.
When finely snipped, their bright green colour makes them an attractive as well as
flavoursome addition to dishes. They marry well with egg dishes like, omelettes, and with
egg based sauces. Long cooking will diminish their flavour so it’s best to add them to
dishes at the last minute.

Dill: For the ancient Romans, dill was a symbol of vitality. For the Greeks, it was a
remedy for hiccups. Dill was an ingredient in many magic potions. Dill is prized both for
its seeds and its leaves and each have their own distinctive taste. In addition to its
culinary use, dill seeds are also known for their soothing, digestive properties.

Fennel: This hardy perennial, native to Southern Europe, has been used as an herb, spice
and vegetable for thousands of years. Several varieties exit but the wild or common
fennel grown has the bitterest taste. Florence fennel, an annual plant, is grown for its
bulbous stalk bases, and also for the young stalks, which are cooked and eaten as a
vegetable. Florence fennel leaves taste of anise and is not bitter, making them a pleasing
addition to dishes both raw and cooked. Florence fennel is smaller than common fennel,
though both forms have blue-green feathery leaves and bear attractive bright yellow
flowers.

Coriander: Native to southern Europe and Middle East, this ancient annual herb is a
member of the carrot family, and one of the most popular herbs used in cuisines around
the world. Coriander is a pretty plant a little like flat-leaf parsley. Bunches of the
fresh herb are available in greengrocers, and the seeds are always on the spice shelves.
All the parts of the plant are used and each has its distinctive flavour. The root is widely
used in Thai curries and it tastes like an intensified version of the leaves.

Marjoram and Oregano: These two perennial herbs are so closely related that they need
not be classified separately. The name oregano is derived from the Greek for “joy of the
mountains”, which is where the wild varieties of this herb thrive. They are similar in
appearance, with small, soft, sometimes mottled green leaves and small white or pink
flowers that form clusters. Marjoram has a more delicate flavour and is a gentler
herb than oregano, which is actually wild variety of marjoram, and has more potent
flavour. These herbs are native to Mediterranean region, appearing in many French and
Italian dishes, especially tomato-based sauces. The more robust flavour of oregano is
quintessential pizza flavouring.

Mint: The many varieties of mint can be used in both sweet and savoury dishes, and
there are many recipes, which feature mints of all kinds. Spearmint is the preferred type
for mint sauce or mint jelly to accompany lamb, and it is equally good with new
potatoes, peas and carrots. With more than 600 varieties of mint, there are quite a number
with distinct flavours and scents. The two most common flavourings used in cookery are
spearmint and peppermint. Its strong aroma always easily recognizes peppermint; it is
most often used in the form of peppermint oil, it has a very pleasant lemon scent, and is
delicious when stirred into cake or biscuit batters.

Parsley: This popular herb, originally from southern Europe, is now grown in all of the
world’s temperate regions. There are two main types of parsley - curly and flat. Both
are good sources of vitamins and minerals. Flat leaf parsley, with its dark green foliage,
is best for cooking as it is more flavourful and stands up better to heat. The curly variety
is ideal for garnishing a wide variety of dishes. Although less flavoursome, it does
keep well when refrigerated. A sprinkling of finely chopped parsley, added just before
serving, provides colour and gives a fresh flavour to sauces, salads or buttered potatoes.
The stems and leaves should be used for bouquet garni.

Rosemary: The name of this lovely aromatic herb, with its needle-like leaves and
delicate light blue flowers, is derived from Latin and means “dew of the sea”. This is
most appropriate as the plant is indigenous to the Mediterranean region. It has a strong
flavour that is pungent but undeniably pleasant. In Italy, it is the preferred herb with veal,
poultry or lamb dishes. It should always be paired with lamb; a sprig placed on a
roasting joint lends the meat an incomparable flavour.

Sage: A universal flavouring herb is a native of the North Mediterranean coast. A

medium sized perennial shrub, it is very aromatic with blue or lilac flowers that appear at
the end of spring. The Italians use it in meat dishes, particularly with calves liver and
veal. It is one of the few herbs whose flavour strengthens when it is dried and, since it has
a powerful flavour, the dried and ground versions should be added discreetly.

Tarragon: Has a subtle and delicate flavour, native to Siberia. Derived from the Latin
term “little dragon”, it was believed to be an antidote for the bites of venomous animals.
Tarragon leaves preserved in vinegar is delicious. There are two tarragons varieties
one being the Russian tarragon and the other French tarragon. French tarragon is
preferable type, though it is harder to cultivate as it seldom sets viable seeds. Russian
tarragon grows easily from seed and has a slightly bitter, more pungent flavour.

Thyme: There are believed to be 100 species of thyme, but for most culinary purposes
three are sufficient. Thyme is an herb that aids the digestion of fatty foods and it is
therefore useful in dishes like mutton, pork duck or goose. Wild French thyme, serpolet,
grows profusely in Provence, and gives the cooking of that region much of its distinctive
flavour. Lemon thyme has an attractive citrus perfume and makes an excellent herb tea.
All the thymes are wonderfully aromatic.

Herbs are fragrant plants that are used for seasoning dishes, were probably cultivated
thousand years of years ago, records suggest which testify to very early knowledge of
their cultivation and use in Egypt, China, India, Arabia, Persia and Greece and the
culinary use of herbs remains a firm rooted tradition
Today they are more important then ever and are increasingly sold fresh, which is best,
and dried herbs happily return their flavors and aromas. Are attractive in the garden and
on the plate, they improve the flavor of our food and are also good for us.

GROWING HERBS
Most culinary herbs are ideally suited to container growing, both indoors in pots on the
windows-sill and outside in tubs, window boxes and hanging baskets. Not only does this
result in extremely attractive additions to the garden environment, but it put herbs
immediately at hand for cooking.
HOW TO PLANT
If multiple plants are to be grown together the good quality compost has to be used, for
e.g. some herbs like tarragon parsley, chives basil grow well together.
In all instances the larger the deeper the plant the more leaves the plant will be able to
produce

HERBS INDOOR
Treat your herbs as you would wish to be treated, they will thrive in a comfortable
environment- a stable temperature between 16-21c,free from draughts. Herbs such as
marjoram, oregano, thyme and basil require full sun to thrive. Chives, parsley, chervil
and mint prefer less direct heat

HERBS OUTDOORS
Sturdy herbs such as various thyme, parsley and rosemary are most suitable for outdoor
growing and also add eye appeal and beauty.

HARVESTING HERBS
Leaves ---this can be picked throughout the year, particularly from herbs such as
rosemary thyme, chervil and chives
Flowers and bulbs---herb flowers-chives, marigolds, borage and chamomile-should be
picked carefully. Lavender is best e.g. for the flowers
Seeds---seed heads and pods are stored in the tight containers

DRYING HERBS
This is one of the most popular methods of preservation, and in some cases it actually
improves the flavor of the herb, it actually improves the flavor of the herb, especially
with bay leaves.
Brush off any loose oil from the leaves and dust with a soft pastry brush or similar
implement; washing is only necessary if they are very gritty. The easiest way to produce
is to hang the herbs in small loose bunches from a rack in a warm room. The temperature
should not exceed 30cor the essential oils will evaporate. Also, despite the attractive
appearance of herbs hanging in bunches try to avoid drying them in the kitchen. To avoid
dust settling on the bunches, place them a paper bag over the herbs, leaving the bottom of
the bag open to the air
Drying herbs in the oven is dangerous as this might diminish their flavors

PRESERVING AND STORING

Dried herbs should be stored in airtight dark glass or pottery jars. Light and exposure to
air and moisture makes the herb detoriate more quickly, which is why it is important to
use well-sealed containers and keep in a dark place.
Freezing is another important effective means to extend the availability of herbs,
especially dill, fennel, basil and parsley,
To regain the summer herbs in winter, oils, vinegar and butter as a means of preserving.
Bruising the herbs slightly makes herb- infused vinegars; placing in a clean glass jar and
poring over warmed vinegar. Good quality wine and sherry vinegar’s work best for
flavors,
Some flavorsome vinegar and herb combination includes cider vinegar with apple mint,
red wine vinegar with garlic and rosemary, or white wine vinegar with tarragon, summer
savory and thyme.

SPICES

TURMERIC:
Turmeric is a member of the Ginger family. Lending a bright yellow color to food, it
makes a good cheap alternative to Saffron.
Producers
India is the primary producer of Turmeric, and is available fresh, whole dried, and
ground.
Aromatics and Flavors
Fresh Turmeric is lightly aromatic and slightly peppery, the flavor is pungent and bitter.
Culinary Uses
Turmeric is a primary ingredient of Curry Powder. Used heavily in Indian Cuisine such
as legumes, beans, and vegetable dishes. That wonderful ballpark mustard also contains
turmeric as a coloring.

SESAME SEEDS:
Sesame Seeds come in three different varieties, White, Brown, and Black. The black
seeds having a stronger taste than the others. The primary uses of sesame is for it's oil.
Oil extracted from sesame has been used in cooking for several thousand years. The
seeds themselves make a nice garnish or paste. Considered a confectionary, Halva is
made with black and white sesame seeds.
Producers
Sesame seeds are currently produced throughout the India and in China.
Aromatics and Flavors
Sesame Seeds have no aroma, they contain no essential oils. The flavor on the other hand
is sweet and nutty. The flavor intensifies after roasting.
Culinary Uses
Sesame Seeds are usually used as a food decoration. Used in breads, cakes and sweets.
Mix them into breadcrumbs before frying foods such as shrimp or chicken, they add a
nice texture and flavor. Use the oil itself for cooking. Replace salad oil with sesame oil to
add intense sesame flavor. Use sesame oil and rice wine vinegar for a marinade.
STARANISE
Star Anise is the primary component in Chinese Five Spice Powder. Each and every Star
Anise has 8 points in the star. It can be used whole, broken or ground.
Producers
Star Anise is native to China and to this day it is primarily grown and distributed from
there.
Aromatics and Flavors
The smell and flavor of Star Anise is close to Anise Seeds and Fennel.
Culinary Uses
The easiest use of Star Anise is in the ground form. This way it can be used with other
ground spices and blends easily. Grind whole Star Anise into a powder in a coffee bean
grinder and mix with other spices such as Cinnamon, Coriander, or Cumin. Use blends
such as this to flavor Roast Chicken and Game Birds, Slow Roasted Pork Dishes. Star
Anise can also be used to make sweet dishes such as Pumpkin Pie. The Oils extracted
from Star Anise is also used to make Anisette.

SAFFRON
The world’s most expensive spice. Saffron is the stigma of the Saffron crocus, taking
roughly 5000 stigmas to yield one ounce. To this day Saffron is harvested by hand which
accounts for the cost per ounce anywhere from $30 to $60 depending on the distributor
and time of year.
Producers
Saffron is native to Asia, but has traveled throughout Europe. Today, the best saffron is
cultivated in Spain. Other countries that harvest this wonderful spice are Greece, France,
and Turkey.
Aromatics and Flavors
Highly pungent and bitter, Saffron is quite aromatic.
Culinary Uses
The primary use of Saffron has been used for a coloring agent. It will turn a white dish
into a golden yellow. Paella is most famous for including Saffron in its mise en place.
Other classic dishes include Bouillabaisse and Zarzuela.

POPPY SEED
Poppy seeds are the ripened seeds of the opium poppy, which flourishes in Middle East
and India.
Producers
Poppy Seeds are harvested in temperate climates from the far east to Europe. France,
Holland, and India are the primary distributors.
Aromatics and Flavors
A bit hard to detect aroma but a nice sweet and nutty flavor.
Culinary Uses
Poppy Seeds are good for use in Sweet applications but can be used in Savory foods as
well.

PEPPERCORN
Pepper corns are the berries of a vine plant native to tropical Asia. Pink, White, and
Green, Peppercorns are all the same plant, just the berries are harvested at different stages
of ripeness. Black Peppercorns are really green when harvested, but turn black when
dried.
Producers
With all that history, pepper you may think comes from all over the world. In fact, most
of the pepper used today comes from India and Malaysia. Over here in the west, Brazil
supplies the United States with our favorite spice.
Aromatics and Flavors
Pepper is probably the most agreeable pungent spice on the planet. The different colors
have slightly different tastes and aromas. Green Peppercorns are a bit sweeter, White is
hot and spicy, and Red is not very hot but highly aromatic. Black is pungent and spicy.
Culinary Uses
Used as seasoning. The Flavor and Aroma of all Peppercorns will dissipate after
grinding. It is best to grind it fresh with a peppermill for each use.

NUTMEG
Producers
Nutmeg has been produced for over a thousand years for medicinal purposes. Thanks in
part to the Portuguese, Dutch, and English, Nutmeg along with it's outer membrane Mace
have made their way around the world. Malaysia and the West Indies.

Aromatics and Flavors

The aroma of Nutmeg is very fresh, best after grating it from the whole seed. The flavors
from Nutmeg are very pronounced, adding a warm sweetness to sweet and savory dishes.
Culinary Uses
Nutmeg is a highly useful spice. From Sweet to Savory foods, Nutmeg is particularly
good in Creams, Soups, Cheese and Roast Game Meats. With a bit of sugar, it can be
added to cream desserts. I use Nutmeg almost every day in oat cereal and mashed
potatoes

MACE
Mace is the outer covering of the seed nutmeg. The membrane called an aril is bright red
in color until it is removed from the seed. After drying it becomes yellowish in color.
Producers
Mace and Nutmeg have been produced for over a thousand years for medicinal purposes.
Aromatics and Flavors
The aroma of Mace is very similar to that of Nutmeg. Just a bit more Pungent and Bitter
than nutmeg.
Culinary Uses
Mace can be used in every application that Nutmeg might be used in. Mace is particularly
good in Creams, Soups, Cheese and Roast Meats.

MUSTARD SEED
It is available in black, brown and yellow. Mustard seeds are small, hardspheres.
Producers
Mustard Seeds are cultivated in temperate climates all over the world. Black and Brown
mustard is native to India and Asia where it is primarily cultivated to this day. White
mustard, which is more of a tan color, is grown throughout Europe and America.
Aromatics and Flavors
There is no smell or aroma from mustard seeds. The flavor on the other hand is highly
pungent. The taste goes from slightly sweet to a nice pungent heat.
Culinary Uses
Mustard Seeds not only make the infamous table condiment, the ground powder can be
used in several spice blends such as BBQ spice. Mustard Seeds prepared and dry powder
also act as an emulsifier for vinaigrettes.

DRY MANGO POWDER

Mango Powder or Amchoor can not be called a spice, but in every way, can be used like
one. It is the sun dried fruit from an unripe mango, pulverized into a powder.
Producers
Generally mango powder is produced solely in countries that use it in cooking such as
India. Other countries harvest Mango when it close to being ripe and very sweet.
Aromatics and Flavors
The aroma of mango powder is nothing close to what you may think, bitter citrus smells
and flavor. This spice will be in my cabinet for a while. Although I do have a plan for it..
Culinary Uses
Highly Prized for Indian cooking, the primary use of Mango Powder is for Chutneys. The
powder lends quite a bitter or sour bite to something that started out as a sweet
condiment. It can be used in soups, pastries, and in vegetarian dishes as a souring
additive.

JUNIPER BERRIES
The best known and the least known spice. Juniper berries are used to flavor Gin and
hardly anything else in the United States. The dark purple berries come from the Juniper
tree of the Cypress family, which grows all over the Northern Hemisphere. Juniper is
used widely in European Countries to season game meats. American Chefs are just
beginning to use this wonderful spice.
Producers
All over Europe and America.
Aromatics and Flavors
Smells and tastes like GIN. The berries are sweet and yield a ton of flavor when crushed.
Culinary Uses
Use Juniper for marinades in pork, game meats, and fowl. Mix with strong aromatic
herbs like rosemary and thyme and rub into roasts.

GALANGAL
Best known as Thai Ginger, Galangal is a rhizome similar to ginger in appearance, but
not in flavor or texture. There are two primary types, Greater and Lesser, much the same
as ginger.
Producers
Although Galangal is used in many cuisines, India produces the vast majority of supply.
Other countries in Asia produce a relative amount.
Aromatics and Flavors
Lemon pepper aroma and a gingery vinegar like taste.
Culinary Uses
Indian and Thai Curries make primary use of Galangal. The popular Bitters used in
mixed drinks is made with bitters. Use ground Galangal with other spices such as Cumin,
Coriander, and Thai chiles to season almost any food including soups, sauces, meats and
fish, legumes, and dry seasoning blends.

FENUGREEK
Native to the Mediterranean, Fenugreek has been used for thousands of years, primarily
as a medicine to help with digestion.
Producers
Fenugreek is primarily grown in the Mediterranean. Other countries such as France, and
North African Countries also contribute to supply
Aromatics and Flavors
Fresh Fenugreek smells like wet celery, but the aroma dissipates after sitting. Fenugreek
tastes terrible, bitter and chemical, this is the trick with this spice.
Culinary Uses
Curry Powder and Sambhar Powder are the two spice blends that contain Fenugreek.
There are a few other blends that utilize Fenugreek such as Turkish Cemen, (fenugreek,
garlic, and chiles) used alone it will retard the flavors of food. Be careful with this spice,
start with small amounts and try mixing it with other spices that make up curry powder

FENNEL SEEDS
Fennel seeds have been used for thousands of years in the Mediterranean. The whole
plant including the bulb, stalks, leafy greens, and seeds can be used for culinary
applications and has found it's way into many cultures.
Producers
Fennel can be grown in temperate climates and is cultivated heavily in Germany, Italy,
France and the Middle East
Aromatics and Flavors
The whole plant bares similar aroma and flavor and reminds me of anise. The taste is
similar and is a bit spicy sweet.
Culinary Uses
Use any part of fennel with seafood and pork dishes. Fennel pairs nicely with Shellfish
like Lobster and Shrimp. Mix ground fennel seeds with cumin to make a nice crust on
flaky white fish..

CUMIN
Cumin is one of my favorite spices. Considered an ancient spice that dates back to 300bc.
Cumin is the seed or dried fruit of herbs in the parsley family. Cumin is used in several
cultural cuisines: Middle Eastern, Asian, Mediterranean, Spanish, and Mexican foods are
just a few.
Producers
Cumin favors a hot climate, and is cultivated all over the world. The Middle East and
North Africa, Spain, Mexico, America, and China all produce comparable amounts.
Aromatics and Flavors
Cumin bares a heavy sweet aroma that lingers for some time, almost numbing in the
nose. The flavor is a little bitter and very pungent.
Culinary Uses
Use Cumin in savory dishes with other spices such as Coriander, Cinnamon, Chile and
Crushed Red Pepper, and Peppercorn.

CLOVES
Cloves are the unopened buds of an evergreen tree native to Indonesia. Cloves can be
used in sweet, savory, and bitter applications, and have an interesting range of other than
culinary applications. A breath freshener, cigarettes, and can help numb the gums around
a sore tooth to name a few.
Producers
Indonesia and Madagascar is the world’s primary supplier of cloves. They are also grown
in other parts of the world with similar latitudes.
Aromatics and Flavors
The aroma of cloves is summery and fresh. Cloves have a strong and bitter taste that
becomes mellow when cooked with other ingredients.
Culinary Uses
One of the ingredients in the Indian spice mix Garam Masala, it is also used heavily in all
culinary applications. Stocks and sauces to breads and pastries. Studding food with cloves
is a common practice. Ground Cloves can be mixed with other spices such as Cinnamon
and Nutmeg.

CARDOMOM
Considered one of the most expensive spices next to saffron, Cardamom is highly valued.
Coming in many forms form green, and white, to brown. The outer shell or pod contains
within the 20 to 40 seeds depending on the color of the pod. The seeds themselves
constitute Cardamom. Cardamom is used primarily in Indian Cuisine, spice mixes such as
Garam Masala and Curry Powders.
Producers
Native to India, Cardamom is produced in other Rainforest countries such as Guatemala
and Sri Lanka.
Aromatics and Flavors
The initial aroma of Cardamom is quite pleasant. The flavor on the other hand is bitter.
With an aftertaste will stay with you for a while. This is one reason it has been used as a
breath freshener as well as a spice in cuisine.
Culinary Uses
Cardamom is used in both sweet and savory applications. Use with Cinnamon and
Nutmeg to enhance the flavor of pastries and cream dishes. Cardamom can also be used
to flavor coffee.

CINAMMON
Cinnamon is indigenous to Sri Lanka. Just like Cassia it comes from the bark of a laurel
evergreen tree. The cinnamon laurel tree likes a tropical environment and is grown in
such regions as India, the West Indies, Brazil, and in some parts of the Caribbean.
Producers
Sri Lanka is supposed to be the best cinnamon on the market.
Aromatics and Flavors
Cinnamon smells like sugared wood with intense delicate flavor.
Culinary Uses
Spiced breads, fruit compotes and desserts are the most common uses of Cinnamon. It
can be used in savory applications like Braised and Slow Cooked Meats, Stewed Lentils
and Rice Dishes. Cinnamon goes very well with other spices such as Star Anise that can
be used in both sweet and savory dishes.

CORIANDER
Coriander is perhaps my favorite spice. Both the fruit (seed) and leaf of the plant can add
tremendous flavor to any dish. The leaf, commonly known as Cilantro is used in several
cultural dishes. The Seed has been used for centuries as medicine and as a seasoning.
3500 years ago it was documented as being used for indigestion and head aches.
Aromatics and Flavors
It has sweet spicy flavor and strong aroma.
Culinary Uses
Coriander is one spice that can be used in both savory and sweet applications. Coriander
is a primary component of Curry Powder and Pickling Spice. It can also be used with
Cinnamon for a sweet dish such as stewed apples.

CASSIA
Cassia is simply the bark of a laurel tree, a tropical evergreen. Nearly the same as
cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used
interchangeably. Cassia is a bit coarser and the taste is not quite as delicate
Producers
Cassia is grown in China, Burma, and Indonesia.
Aromatics and Flavors
In all appearances, cassia looks and nearly smells the same as cinnamon. Not quite as
sweet as cinnamon, it is used more in savory dishes in China. Cassia is also a component
in Chinese Five Spice Powder
Culinary Uses
Cassia can be used ground or whole, much the same as cinnamon. Cassia Buds are also
used much the same as cinnamon, ground or whole. Use this spice in the same manner as
Cinnamon. In India, it is used to season Curried dishes, grains, and lentils.

CARRAWAY
Caraway has been cultivated in Europe for centuries. Related to parsley, it grows quite
well in many different climates. It's many uses as a culinary ingredient as well as a
flavoring in the liquor Kummel. Medicinally Caraway has been used to relieve gas and
indigestion.
Producers
Holland, and Germany are the worlds major producers of Caraway. It is also grown in the
United States and other parts of Europe.
Aromatics and Flavors
Caraway has a very pungent aroma. It has a bit of bitterness and can be slightly spicy.
The aroma can be most noted when the seeds are toasted and ground. This process can
eliminate some of the bitterness, and can add a bit of warmth to any vegetable dish.
Culinary Uses
Caraway is used heavily in Germany and France for Breads, Sausage, Soups and Sauces.
Traditionally, sauerkraut is flavored with Caraway and served with sausage dishes
seasoned with the same spices.

AJOWAN
Producers
Ajowan is produced heavily in India. It is related to Cumin but tastes more like dried
thyme. For flavoring purposes, use thyme as a substitute. Ajowan is used for indigestion
and gas relief in Middle Eastern countries like Iran and Egypt. This may be the primary
use in those countries, as it is grown there as well.
Aromatics and Flavors
Ajowan smells and tastes of thyme. It is quite hot is used alone, trust me I found out the
hard way.
Culinary Uses
Mix crushed Ajowan with other spices such as Cumin and Coriander to season chicken
and fish. It also goes well with lentils, beans, and root vegetables.

ALLSPICE

It is also known as Jamaican pepper. It is dried berry of a tree flourishes in Jamaica. It

looks like large brown peppercorn.
Producers
Even though it has been cultivated elsewhere in the Caribbean, Jamaica remains the
primary producer of Allspice.
Aromatics and Flavors
Fragrant Aroma and Pungent taste, being quite peppery it resembles cloves and nutmeg.
Culinary Uses
Allspice is the primary ingredient in Jamaican Jerk. Used heavily in native cuisine, Jerk
spice is used in soups, breads, and as a generic blend in America. Allspice is also used in
pickling spice and teas.
 CONDIMENTS
Condiments are assertive sauce like creations typically served on the side and added to
dishes at the diner’s discretion. However, condiments can also be found as spreads or
dips adding an extra little to sandwiches, dressings and salads.

MUSTARDS – Plain and flavoured mustards have a wonderful aroma and a complex
flavour that pairs beautifully with meats, cheeses and poultry. Mustard can even be
served as a dip. It is frequently added to vinaigrettes and other dressing and used to glaze
meats as they roast. Special mustards from around the world each have their own unique
qualities. Some are very hot, other is mild, and some are very smooth others are grainy.

CHUTNEY – Chutneys are sweet and sour condiments, often fruit based, though
vegetable based versions exist as well, and generally highly spiced, favoured in Indian
cuisines. Chutneys may be cooked, similar to a pickle or relish or they may be raw.
Mango chutney is probably most familiar worldwide, but tomatoes, eggplant, melons,
apples and pineapples are also commonly used to prepare chutneys.

RELISH – A relish may be as simple as a mound of sliced cucumbers or radishes or as

complex as a curried onion relish, cooked in a pickle or brine.

COMPOTE – Compotes are often made by cooking fruits in syrup. For the
Gardemanger savoury compotes can be used to accompany galantines or pates.

PICKLES –
The term pickle encompasses any food that has been brined. Pickles can be made from
vegetables, fruit, seafood, meat or eggs. The brine often contains vinegar, though salt
brine can also be used. Pickles may be extremely tart, like cornichons, or sweet like the
sweet pickle chips.

CHIPS & CRISPS –

Crackers and other breads may be eaten alone or as a support item that adds flavour and a
textural counter point. They are served to accompany dips and spreads or with a salad or
appetizer to add a bit of crunch to a plate.

FRIED & BAKED CHIPS – We are all familiar with potato chips made by slicing
potatoes very thin and frying them in oil until crisp. Other vegetables can also be made
into chips, sweet potatoes, beets, and artichokes are all excellent choices. Baked chips are
wonderful additions to salads and composed appetizers or on their own as snack food.
Pears, apples, bananas, and other fruits can be sliced thin and then baked until they are
dry and crisp. If they are sliced a little thicker and baked at a lower temperature they take
on an appealing chewy texture.