This is a primer on spices and herbs for your use. Of course - this is not complete and I will be adding to it from time to time - so please stop back and check!

All will be listed (and added) alphabetically so that you can find what you are looking for easily!

Spice up your life!!! (and your cooking!)

Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones.

Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees.

Herbs and Spices should be stored in air tight glass jars. They should be stored in a cool, dark place for no more than six months.

Alkenet Root comes from a wild plant with yellow flowers; really has no taste and is basically used as a food coloring. Used ground in dishes which need a deep red color.

Allspice comes from the dark brown (pea-size) berries of the allspice tree (the evergreen pimento tree - also called Jamaica pepper). It’s flavor is pungent; a mix of nutmeg, cloves and cinnamon. Used whole and freshly ground, allspice can be used in just about any dish from breads to salads to desserts and fruit sauces.

Amchoor is made from sour, green mangoes which have been sliced and sun-dried. Has a sour, pungent flavor; used ground as a souring agent in Indian food.

Anise seeds are small green-brown, comma-shaped seeds from the anise plant, having a sweet taste - very similar to licorice. From the parsley family. Used whole or ground as a flavoring in cookies, candies, pastries, fruit sauces, Southeast Asian recipes and also in poultry dishes.

Basil leaves and stems come from the basil plant. It’s flavoring is pungent, somewhat sweet - a sort of clove-like flavor, pungent. Use fresh, or dried and crumbled in tomato dishes, with eggplant, for pesto, in Thai and Vietnamese foods, Mediterranean cooking, and as an addition to salads and many cooked vegetables, chicken, eggs, fish, pasta, Italian cooking.

Bay or bay leaves come from the bay tree (evergreen bay laurel tree - also called bay laurel or laurel leaf), has a mild flavor - woodsy, pungent - and is used dried in meat dishes, soups, stews, tomato sauces, and in shellfish boils. Always remove the leaf before serving.

Black pepper comes from the berries of the pepper tree - not to be confused with the species of plants that include bell peppers or other types of peppers. Black pepper is pungent and somewhat hot. Used dried and freshly ground as a condiment, and in any dish you wish to make mildly hot.

Borage leaves and flowers come from the borage plant; a European herb with hairy leaves. Their flavor is mild - a faint cucumber flavor and they are used fresh. The flowers are used as a garnish or in salads, while the leaves are used in salads or in herbal tea mixtures. Both leaves and flowers can be candied.

Bouquet Garni is a small bundle of herbs - usually consisting of parsley, thyme and bay leaves for a classic combination) tied together and wrapped in a cheesecloth bag and place in soups and stews to add flavor, with the bag being removed when the cooking is done. Additional herbs can be added.

Capers are the unopened flower buds from the caper bush. Their flavor is pungent and they come pickled in brine. Usually used in sauces, as a garnish and as a flavoring when pickling other foods.

Caraway are the seeds of the caraway plant; having a sweet, nutty - licorice flavor. Used dried, whole in Hungarian goulash, cookies and cakes, breads, cheese spreads, apple sauce, German, Austrian and Hungarian recipes, herbal vinegars and pickling.

Cardamom are the seeds from the cardamom tree (part of the ginger family) whose flavor is sweetly spicy with a pungent aroma; used whole pods (the size of a cranberry), seeds or ground in stews, curries, cakes, cookies, fruits, Indian recipes, Scandinavian breads, etc. Use sparingly, as is has a strong taste!

Cayenne pepper is the ground dried fruit or seeds from the cayenne pepper plant; fiery hot! Also called red pepper. Can also be made from a variety of tropical chiles, including red cayenne peppers. Use dried and ground or fresh and finely chopped in anything you want to taste hot including, but not limited to eggs, cheese, Cajun recipes. Use sparingly - it’s very hot. WARNING: As in all hot peppers, the seeds are extremely hot, so wash your hands thoroughly after handling or wear plastic gloves.

Celery seed are the seeds from the celery plant and have a strong, pungent celery flavor - slightly bitter. Used dried whole seed or ground as a replacement for celery stalks in cooking, as a flavoring in tomato juice, sauces, salads, coleslaw, stuffings, pickling and soups.

Chervil comes from the leaves and stems of the chervil plant and have a light taste, similar to parsley (member of the parsley family) with a mild celery-licorice flavor. Use fresh or frozen springs, or dried and crumbled as a flavoring in soups, casseroles, salads, and in omelets. as well as chicken, fish, shellfish and tomato dishes. The main ingredient in fines herbes blend.

Chile powder comes from dried, ground chili peppers and is spicy and hot (the heat will depend on the type of chili pepper used); usually a blend of ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. From mild to hot and used ground in chili or other spicy dishes; eggs, cheese, soups, stews, etc.

Chives comes from the leaves of the chive plant with a sharp, onion or garlic flavor. Used fresh (stalks - yellow or green, slender and hollow) or frozen (if fresh is not available) Related to the onion and leek. Use as a garnish, blended in soft cheeses, and added to salads, fish sauces, shellfish, appetizers and also part of fines herbes blend.

Cilantro comes from the bright green stems and leaves of the coriander plant; also known as coriander and Chinese parsley; spicy, sweet or hot to the taste - pungent, soapy fragrance and used fresh in Middle Eastern, southeast Asian, Chinese, Latin American and Spanish cuisines; common ingredient in Mexican salsas, rice, fish, salads, etc.

Cinnamon is the dried bark from the cinnamon tree (Ceylone - buff colored or Cassia dark reddish brown in color) and has a pungently sweet flavor - aromatic. Used as dried sticks (which are added during the cooking process for flavor and not meant to be eaten) or ground powder in sweet dishes, cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes, etc.) or in curries or stews.

Cloves are the reddish-brown, nail-shaped dried flower bud of the clove tree (tropical evergreen clove tree) having a sweet or bittersweet flavor - pungent, aromatic. Used dried or ground in sweet dishes or as a contrast in stews and curries, baked beans, ham, fruit pies, picking, sauces, spice cakes and cookies. Should be used with care as the flavor can become overpowering.

Coriander comes from the seeds of the coriander plant (related to the parsley family); spicy, sweet and hot - sort of a mixture of lemon, sage and caraway flavors - soapy. Used ground or whole in cakes, cookies, breads, as a pickling spice or in curry mixtures and Mexican and Spanish dishes.

Cumin comes from the seed of the cumin plant (from the parsley family) and has a peppery flavor - slightly bitter, pungent, nutty, hot. Used whole or ground in soups, stews, and sauces and in chili and curry blends, fish, lamb, pickling, sausages, Middle Eastern, Asian and Mediterranean recipes. Use sparingly.

Curry Powder is a combination of several ground spices and is usually hot in taste. Use sparingly and taste the dish in which you are using to gauge heat level. Used in curries.

Dill comes from the leaves and seeds of the dill plant and has a mild, somewhat sour flavor. Leaves are best used fresh; seeds as whole. Use in fish, eggs, potatoes, meats breads, salads, sauces; dill seed used in pickling and to make dill-flavored vinegar. Seeds of sowa, or Indian dill, used in curry.

Dill seed are used whole or ground - tangy, caraway flavor good for meats, salads, sauces and vegetables.

Dill weed used whole or dried (feathery green leaves from the dill plant); pungent, tangy and good for breads, fish, pickling, salads, sauces and vegetables.

Fennel is the oval, greenish-brown seeds that come from the leaves and stems of the fennel plant. Taste similar to anise, but sweeter and lighter; aromatic. Use raw or cooked in salads (raw), in soups or stews (cooked), fish, sauces, sausage, Italian recipes.

Fenugreek comes from the seeds of the fenugreek plant and its taste is sweet, somewhat like burnt honey. Used whole or ground seed in pastries, as a flavoring for meat dishes and beverages, and to make syrups.

File powder comes from the dried leaves of the sassafras tree; with a woodsy, rootbeer flavor; used dried or ground in Creole recipes.

Fines herbes is an herb blend of crumbled dried leaves or chopped herbs consisting basically of chervil, chives, parsley and tarragon. Used in cheese, eggs, fish and poultry.

I will devote a bit to GARLIC - one of my favorites for just about anything!

Garlic, Garlic, Garlic

Place a garlic clove on a work surface. Cover it with a flat side of a Chef's knife blade and press down on it hard with your fist. The clove will pop out of it's skin.

PREPARING GARLIC

You should remove all of your garlic cloves from the head before starting.

Crushing garlic is recommended if you want a stronger garlic flavor--this releases more of the pungent flavor and natural juices of garlic. Marinades and foods such as Caesar salad and shrimp scampi demand crushed garlic.

Garlic chopped into slices or larger pieces will usually add a light flavor to your dish. It's less likely to dissolve or soften, so you won't get as strong a garlic flavor as you will with crushed garlic.

Minced garlic which is less pungent than crushed garlic, but still adds great flavor for recipes that require stir-frying or sauteing. Since minced garlic is very finely chopped into small cubical pieces, it will dissolve more easily when cooking. In stir-fry dishes especially, minced garlic adds a great deal of flavor to the cooking oil used in the frying pan.

Garlic comes from the bulb of the garlic plant. Pungent, onion-like, mildly hot to very hot; used fresh, dried and granulated in roasted dishes, pasta sauces, pork roasts, herb butter, stuffing and marinades.

General Descriptions of Garlic Types

Rocambole, serpent, or Bavarian garlic, sandleek, Spanish shallot and top-setting garlic. Their distinctive flower stalks form a coil after they emerge. Blotchy-purple coloration on wrapper leaves, cloves brownish sometimes reddish. Cloves arranged in a circle around the flower stalk and are full flavored.

Roja: Symmetrical, attractive, uniformly colored brownish-red, medium-sized bulbs. Commonly grown by gardeners.

Continental: Purple-striped, symmetrical bulbs. Some purple coloration of cloves.

Porcelain: Tight, paper-white, shiny wrappers. Plump, large cloves.

Asiatic: Uncommon in the northwest. Cloves plump and well defined. Bulbs usually well colored.

Skins often very thick.

Bulbels often dark purple.

Softneck types:

California Early and California Late. The most common commercial garlic grown in the Pacific Northwest and California. Many selections and strains developed by dehydration companies for their own use in dehydration. Some also used for fresh market. Synonymous with "artichoke" garlic.

"Silverskin" types: Similar to California types above except bulbs have more but smaller cloves. Adapted to colder areas of the Northwest. Numerous strains grown by gardeners.

AND.........................

Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.

Equivalents:

A head or bulb of garlic usually contains about 10 cloves.

1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Substitutes:

* granulated garlic (provides flavor, but not texture) OR

dehydrated minced garlic See garlic flakes.

dried garlic flakes - see garlic flakes

elephant garlic = great-headed garlic = Oriental garlic

Notes: This looks like an overgrown garlic, but it's more closely related to a leek. It's much milder than ordinary garlic, so it's a good choice if you want to impart the flavor of garlic to a delicately flavored dish. It's often sold in a mesh stocking to keep the cloves together.

Substitutes: garlic (smaller and more potent)

garlic flakes = dehydrated minced garlic = dried garlic flakes

Notes: When rehydrated in water, garlic flakes provide much of the flavor and texture of fresh garlic.

Substitutes: garlic (1 clove of garlic = 1/2 teaspoon of garlic flakes) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes)

garlic greens = garlic sprouts

Substitutes: greens onions + minced garlic

garlic juice

Notes: These are sold in spray bottles or in small jars. Look for them in the spice section of larger supermarkets.

To make your own:

Strain the juice from a jar of minced or pressed garlic.

Substitutes: granulated garlic (1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice)

infused garlic oil

To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. Use immediately or refrigerate and use within 24 hours.

OR Combine one cup vegetable oil and one teaspoon minced garlic. Use immediately or refrigerate and use within 24 hours.

garlic powder = powdered garlic

Notes: Garlic powder provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it's a good choice for marinades.

Substitutes:

fresh garlic (Substitute 1 clove for every 1/8 teaspoon garlic powder.)

OR garlic salt (Substitute 4 teaspoons garlic salt for every teaspoon garlic powder, then reduce salt in recipe by 3 teaspoons.)

OR garlic juice (1/8 teaspoon garlic powder = 1/2 teaspoon garlic juice

OR garlic flakes (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes)

granulated garlic (1/8 teaspoon garlic powder = 1/4 teaspoon granulated garlic )

To make your own: Combine 3 parts salt and 1 part garlic powder.

Notes: Like garlic powder, granulated garlic provides the flavor, but not the texture, of fresh garlic. It disperses well in liquids.

Substitutes: garlic powder (1 teaspoon granulated garlic = 1/2 teaspoon garlic powder)

Garam Masala is an herb blend consisting mostly of bay leaves, cardamom, cinnamon, black cumin, cloves, black peppercorns and nutmeg. Very aromatic; use sparingly near the end of cooking Indian dishes.

Ginger comes from the gnarled and bumpy root of the ginger plant and has a flavor that is a mix of pepper and sweetness; pungent and has a spicy aroma. Used dried or freshly grated from the root, or crystallized or ground in cakes, breads, cookies, marinades, as well as in German, Asian (Chinese and Japanese) dishes. DO NOT substitute dry ginger powder for recipes specifying fresh ginger.

Green peppercorns are the immature berries of the pepper tree having a mild, slightly sweet flavor and comes preserved in brine or water-packed. Good for herbal vinegars and in sauces.

Horseradish comes from the roots of the horseradish plant with a very sharp flavor, similar to mustard. Used jarred or fresh as a condiment, or to flavor fish, beef, sausages, and potato salads.

Juniper berries are dried whole berries resembling the size and color of blueberries. Pungent and bitter when raw; used for flavoring gin and marinades.

Laurel Leaves - see bay leaves

Lemon balm is mint-like leaves (known as balm) with a sweet, lemon flavor and a citrus scent; used in jams, jellies, salads, soups and teas.

Lemon grass is usually fresh, dried stalks or ground - long, thin gray-green leaves with a lemon flavor and fragrance used in fish, chicken, shellfish, soups, Thai and Indonesian recipes.

Lemon peel is a spice used fresh, dried or grated - the outer yellow skin of the lemon - also called lemon zest, with a lemon flavor and fragrance; used in spreads, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, desserts, sauces, etc.

Lovage comes from the dark green celery-like leaves of the lovage plant and has a flavor similar to celery, but stronger. (The seeds are called celery seed). Use as you would celery - in soups, stews, sauces, meat, fish or salads.

Mace comes from the bright red outer covering of the nutmeg seed that turns yellow-orange when dried. The flavor is similar to nutmeg, but stronger in both taste and smell. Used dried or ground in custards, vegetables, spice cakes and fruit desserts.

Marjoram comes from the leaves of the marjoram plant and has a delicate flavor. Member of the mint/oregano family. Aromatic and slightly bitter. Used fresh or dried in fish, meat, poultry, sausages, stuffings, vegetables, soups, stews, marinades. Add at the end of cooking to conserve flavor.

Mint comes from the leaves of the mint plant. There are various flavors with more than 30 species of mint. Peppermint and spearmint are two of the most popular kinds of mint. Strong, sweet, with a cool aftertaste. Use fresh leaves or use flakes in salads and with vegetables, beverages, lamb, sauces, soups.

Mustard seed comes white (or yellow) and brown (Asian) which are the two major types. Both hot and pungent; use whole or ground in meats, pickling, relishes - with powdered used in many sauces.

Mustard, brown comes from the seeds of the mustard plant (also known as Oriental mustard) with a pungent, biting, hotter than yellow mustard taste. Use whole seed in pickling, as a seasoning, or in preparing Oriental mustard sauces.

Mustard, yellow comes from the seeds of the mustard plant. Hot, tangy and less of a bite than brown mustard. Used powdered or whole seeds; ground as the primary ingredient in American-style prepared mustard; the whole seeds may be used boiled with cabbage, or as a garnish for salads.

Nutmeg comes from the seeds of the nutmeg plant with a warm, spicy, nutty and sweet taste. Mace is the spice obtained from the membrane of the seeds. Used freshly ground in cakes and cookies, sauces, beverages and in sweet potatoes.

Orange peel comes from the outer rind of the orange which is grated; also called orange zest and has an orange flavor and fragrance. Used in stuffings, marinades, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, desserts and sauces.

Oregano comes from the leaves of the oregano plant; a member of the mint family and related to thyme and marjoram. Similar to marjoram, but not as sweet; pungent marjoram flavor, strong and aromatic. Use fresh or dried and crumbled in Italian, Greek and Mexican dishes, chili, fish, meat, poultry, tomatoes, with vegetables, soups, etc.

Paprika is the fruit from a sweet pepper plant and varies from sweet to hot and somewhat bitter, ground into a fine powder with a slightly bitter, ranging from hot to sweet flavor. Used dried or ground in Hungarian dishes including goulash, in soups, in potato or egg salad, fish, dips, poultry, salads, soups.

Parsley comes from the leaves of the parsley plant with a mildly, peppery flavor. Curly leaf and flat leaf are two of the most popular varieties that exist. Used fresh is best; dried is a very poor substitute. Used as a garnish, in sauces, soups, salads, meat dishes, etc. Sprigs are used for garnish, in herb mixtures such as fines herbes and bouquet garni.

Peppercorn comes from the berries of the pepper plant that grow in grape-like clusters. Black, white and green peppercorns are the three kinds of processed from the berries. Hot and peppery; enhances flavor of most meats, oultry and sweet dishes.

I’d like to talk a bit more on peppercorns/pepper:

We all cook with black pepper. Pepper is used in preparing everything from appetizers all the way to desserts and fruits.

You're probably like me - with a pepper mill or two in your kitchen. I don't purchase ground black pepper - to me there is no flavor to it and it doesn't do anything to compliment a dish. I prefer to grind my own - fine grind to coarse grind and even cracked - cast iron skillets come in handy for that!

Here's a bit about pepper:

Types of pepper:

Aleppo Pepper (also called Halab Pepper, Halaby Pepper, Near Eastern Pepper, Syrian Red Pepper Flakes). From Turkey and Northern Syria (the town of Aleppo, a famous food mecca, is located in Syria near the Turkish border), this spice is used to add heat and pungency to Middle Eastern dishes. This pepper does not come from berries; it is a red hot chile that is sun-dried, seeded and crushed. It’s high oil content provides a deep, rich aroma, somewhere between coffee and smoke and many compare it to the ancho chile. It has a moderate heat level and fruit undertones with mild, cumin-like undertones. For those that use crushed red pepper, Aleppo pepper has more flavor and is not as harsh. Great on roast chicken, any grilled meats, kabobs, eggs, potatoes, chicken, tuna and pasta salads; also give a good kick to green salads. Used in Mediterranean and Middle Eastern dishes. Also good to use to infuse olive oil for vinaigrettes, marinades, rubs, etc.

Black peppercorns are the most popular and come from different origins. Some are more potent. Some are more delicate having notes of pine - some cinnamon spice. The most popular that is used in our country comes from the berries that are picked before they fully mature, when the green berries have turned to gold but have not yet ripened to red. Boiled briefly in hot water (to clean and to prepare for drying), allowed to ferment and dry naturally in the sun until the fruit shrinks and darkens to a thin wrinkled black layer around the seed. Once dried they are called peppercorns.

Cubeb Berries (or Tailed Pepper or Java Pepper). These are the peppercorns with the stems (tails) attached grown in Indonesia. Pleasantly aromatic and have a pepper-like taste with a refreshing anise quality. Used in Morocco and North African dishes as well as Indonesian curries, stews and marinades. Pairs well with cheese, meat and vegetable dishes; also used in spice mixes for pates, sausages, gingerbreads and cookies in place of allspice. Some use this in fruit dishes and sorbets.

Green Peppercorns. These are immature black peppercorns, picked long before maturity while still unripe and actually green in color. They are then steamed and quickly dehydrated, freeze-dried or pickled in brine to prevent fermentation. Because of the extra processing and the smaller yield, they tend to be more expensive; the freeze-dried version, which has superior appearance and flavor, is the most expensive. They go especially well with very fresh or fruity-tasting foods and are frequently used in French, Creole, Thai and other Asian cuisines; they are the peppercorn used in a traditional pepper steak sauce. Try them ground on salads, steamed vegetables, salsas and in sauces. Use them in steak au poivre instead of the traditional black pepper, and mixed with black, white and pink peppercorns as a coating for seared tuna.

Grains Of Paradise (or Melegueta Pepper or Paradise Nuts or True Grains Of Paradise). Native to Ghana and Liberia in West Africa, Grains Of Paradise are related to cardamom; the seeds, or grains, of the plant are hot and spicy.

Jamaica Pepper (or Allspice or Kababchini or Myrtle Pepper or Pimento). Jamaica Pepper is the dried, unripe berry of a bushy evergreen tree. Sometimes added to peppercorn blends with a flavor of black pepper, cinnamon, cloves and nutmeg all rolled into one. Used in northern Indian cuisine; goes well on venison/game, used whole in marinades and braises, on barbecues and rotisserie seasonings and jerk seasonings. The Aztecs used it to flavor their chocolate beverage.

Long Pepper (or Indian Long Pepper or Roman Long Pepper) Once ground, roasted or snapped in two, the peppers release a complex floral bouquet with earthy nuances and hints of cinnamon and celery seed. Has sweet hints of cardamom and nutmeg and a slight fruitiness. More pungent than black pepper, it adds a greater depth of spiciness and it appreciated by those that love the flavor of fresh-ground pepper. Since these are too large to be ground in a traditional peppermill, a mortar and pestle or an electric spice grinder work well for it. Use in any recipes that call for black peppercorns.

Malagueta Pepper or Malaguetta Pepper. One needs to pay careful attention here: Malagueta pepper (spelled with an “a”), used in Brazilian cooking, is a member of the capsicum family (Capsicum frutescens, a member of the Solanaceae family). A small red chile, about two inches long at maturity, it is found in the Bahia area of Brazil, it is a hot chile scoring 9.5 on a scale of 10. It is similar to the birdseye chile in both appearance and flavor. The malagueta chile apparently got its name from the unrelated melegueta pepper (spelled with an “e”—see the next listing), a West African spice, because the Brazilian state of Bahia was a center of slave trade: The Portuguese name for the African spice was transferred to the local capsicum. Malagueta is served throughout Brazil, typically minced with oil in a salsa, as a very hot table condiment or to season dishes. It is totally unrelated to the melegueta pepper of Africa.

Melegueta Pepper (Alligator Pepper or Grains Of Paradise or Guinea Grains or Meleguetta Pepper). Also popularly known as Grains of Paradise. It was named by the Portuguese traders in the fifteenth century, who encountered it along the stretch of West African coast they called the Malagueta (now Liberia). The melegueta pepper was soon overshadowed by chiles from the Americas, and dwindled in importance in both Africa and Europe. Aromatic, spicy bouquet and a pungent, hot and peppery taste that is slightly fruity, tasting strongly of ginger and cardamom. Grains of Paradise complement root vegetables, lamb and poultry, and combine well with allspice, cinnamon, cloves, cumin and nutmeg. They are generally confined to West African cookery, though sometimes may be found in Moroccan ras el hanout blends. The seeds are used in Scandinavia to flavor aquavit.

Moula (or Chasteberries or Monk’s Berries). From Hungary, moula is the tart and slightly peppery fruit of the chaste tree. The small, taupe-colored dried berries are very hard, with a musty earth taste reminiscent of old wine. They don’t give off the same level of heat as most of the other berries, but are attractive as a garnish. Use in vegetable and meat dishes.

Pickled Pepper. The more fragile green and pink peppercorns are often pickled (packed in brine or vinegar) after picking. Pickled peppercorns should be rinsed thoroughly before use.

Pink Peppercorns (Rose Pepper or Red Peppercorns). Pink peppercorns are often found for sale in mixes with black, white and green peppercorns. They’re berries from the Baies Rose Plant. The berries have a beautiful rose color and a delicate, fruity, slightly tart/citrus zest flavor with a mild pepperiness. They are also available pickled (rinse well before adding to food). They have a delicate bouquet and a sweet and spicy flavor, reminiscent of berries with undertones of citrus zest. Pink peppercorns go well in fruit sauces, vinaigrettes and desserts (sorbet and ice cream, puddings, baked goods) and are wonderful in vegetable, chicken and seafood dishes, especially in cream sauces.

Red Peppercorns. See “Pink Pepper,” above. Any recipe calling for “Red Peppercorns” is referring to pink pepper, and not to “red pepper,” which refers to finely ground cayenne, a chile pepper.

Szechuan Peppercorns (or Chinese Pepper, Japanese Pepper, Prickly Ash, Sichuan Pepper and Szechwan Pepper). These are berries from a prickly ash tree that is native to the Szechuan province of China. Szechuan pepper is stronger and more pungent than most black pepper, with a peppery bouquet and a woodsy (some find anise, clove, cumin, ginger and lavender, based on provenance) and resinous flavor, moderate heat and a long finish. The berries are a key ingredient in many Chinese and Japanese dishes. The peppercorns are often lightly roasted before crushing in a mortar and pestle. Szechuan peppercorns are an ingredient in Chinese Five Spice Powder, Shichimi Togarashi (Japanese 7-spice powder, a blend that typically includes ginger, red pepper, roasted orange peel, the peppercorns, yellow and black sesame seeds, and seaweed), and and Szechuan Peppered Salt, a combination of toasted and finely ground peppercorns and sea salt. It is usually used to flavor soups or noodles as well as yakitori. Use with fish and poultry, in soups and stews, in any dish where spicy heat is desired, and of course, with Asian cooking.

Urfa Biber (or Smoky Turkish Pepper). This spice, like Aleppo Pepper, comes from Turkey, near the border of Syria and the Aleppo Valley, and is made from a ground chile pepper. It is deep purple in color with an arresting scent and a smoky, raisin-like flavor (raisin is a note found in ancho and pasilla chiles). Traditionally it is used to flavor meat dishes, but it also complements vegetables beautifully.

White Peppercorns. Actually beige in color, white pepper is hotter, but less pungent and aromatic, than black pepper. Commonly used for aesthetic reasons: to avoid black flecks interfering with the look of light-colored sauces, soups, beverages, potatoes, fish and chicken dishes. To make white pepper, berries are allowed to fully ripen before picking. They then are soaked in water for 48 hours so that the fruit softens and decomposes; any remainder is rubbed off and the naked seed is dried. (Due to the extra processing involved, white pepper is slightly more expensive than black varieties from the same location.) Because the outer layer of dried fruit left on the black peppercorn contains volatile oils, the perfume—the citrusy, woodsy and floral notes of black pepper—is mostly missing in white pepper. However, white pepper can acquire scent from its longer fermentation stage. It is the reduction in aromatics that focuses attention on the flavor and makes the white pepper seems hotter.

And if you are interested in reading a bit about the different types of salts - check my blog on Spices and Herbs for a list of the different salts used in cooking, preserving, etc.

Poppy seed comes from the seeds from the poppy flower with a deep, nutty flavor and crunchy texture. Used dried, whole in breads, cakes, pastries, muffins and vegetables, meat sauces, or in salad dressings.

Red pepper is a ground spice made from a variety of tropical chiles, including red cayenne peppers. Also called cayenne pepper with a hot, pungent flavor. Used in many dishes and Cajun cooking.

Rosemary comes from the leaves of the rosemary plant - a member of the mint family. Very aromatic, sweet and faintly lemony and piney. Used fresh or dried in meat (especially lamb) or fish dishes, casseroles, fruit salads, lamb, soups, stuffings, sauces and potatoes.

Saffron comes from the dried stigmas and upper styles of the saffron crocus. Pungent and aromatic; use dried for flavoring and coloring in rice, stews (bouillabaisse), curries, Spanish dishes (paella), Swedish cakes and fish. This is the world’s most expensive spice.

Sage comes from the leaves of the sage plant with a musty, minty, slightly bitter taste. Use fresh or dried in beef, fish, duck, poultry dishes, stews, stuffings; common sausage flavoring.

Salt comes from salt mines and seawater; salty tasting (of course!). Used granular in baking, preserving, curing, as a condiment.

Let's check out the different types of salt:

TABLE SALT:

This is by far the most widely known type of salt. It comes in two varieties; iodized and non-iodized. Iodized table salt has added iodine (sodium iodide) — particularly important in areas that lack natural iodine, an important preventative for hypothyroidism. There is an ingredient added to it to adsorb moisture so it will stay free flowing in damp weather. This non-caking agent does not dissolve in water and can cause cloudiness in solutions if sufficiently large quantities are used. In canning it won't cause a problem since there is very little per jar. For pickling, though, it would be noticeable. If you are storing salt for this purpose, you should be sure to choose plain pickling salt, or other food grade pure salt such as kosher salt. In the iodized varieties, the iodine can cause discoloration or darkening of pickled foods so be certain not to use it for that purpose. For folks who come from areas that are historically iodine deficient a store of iodized salt for table consumption is of real importance.

CANNING SALT:

This is pure salt and nothing but salt. It can usually be found in the canning supplies section of most stores. This is the preferred salt for most food preservation or storage uses. It is generally about the same grain size as table salt.

KOSHER SALT:

This salt is not really, in itself, kosher, but is used in "kashering" meat to make the flesh kosher for eating. This involves first soaking the meat then rubbing it with the salt to draw out the blood which is not-kosher and is subsequently washed off along with the salt. The cleansed meat is then kosher. What makes it of interest for food storage and preservation is that it is generally pure salt suitable for canning, pickling and meat curing. It is of a larger grain size than table or canning salt, and usually rolled to make the grains flaked for easier dissolving. Frequently it is slightly cheaper than canning salt and usually easier to find in urban/suburban areas.

NOTE: Not all brands of kosher salt are exactly alike. Diamond Crystal Kosher Salt is the only brand that I'm aware of that is not flaked, but still in its unaltered crystal form. The Morton brand of Coarse Kosher Salt has "yellow prussiate of soda" added as an anti-caking agent but unlike other anti-caking agents it does not cause cloudiness in solution. Morton even gives a kosher dill recipe on the box.

Whether flaked or in its unaltered crystal form, kosher salt takes up more volume for an equivalent amount of mass than does canning salt. If it is important to get a very precise amount of salt in your pickling or curing recipe you may want to weigh the salt to get the correct amount.

SEA SALT:

This type of salt comes in about as many different varieties as coffee and from many different places around the world. The "gourmet" versions can be rather expensive. In general, the types sold in grocery stores, natural food markets and gourmet shops have been purified enough to use in food. It's not suitable for food preservation, though, because the mineral content it contains (other than the sodium chloride) may cause discoloration of the food.

Sea salt has been used down through the ages and is the result of the evaporation of sea water — the more costly of the two processes. It comes in fine-grained or larger crystals and has qualities that are the same as table salt but flavors vary depending on from what part of the ocean it was extracted.

ROCK or ICE CREAM SALT:

This type of salt comes in large chunky crystals and is intended primarily for use in home ice cream churns to lower the temperature of the ice filled water in which the churn sits. It's also sometimes used in icing down beer kegs or watermelons. It is used in food preservation by some, but none of the brands I have been able to find label it as food grade nor do they specifically mention its use in foods so I would not use it for this purpose.

SOLAR SALT:

This is also sometimes confusingly called "sea salt". It is not, however, the same thing as the sea salt found in food stores. Most importantly, it is not food grade. It's main purpose is for use in water softeners. The reason it is called "solar" and sometimes "sea salt" is that it is produced by evaporation of sea water in large ponds in various arid areas of the world. This salt type is not purified and still contains the desiccated remains of whatever aquatic life might have been trapped in it. Those organic remains might react with the proteins in the foods you are attempting to preserve and cause it to spoil. Known as “sel gris” this solar-evaporated salt comes from the northern Atlantic coast of France. It is quite hard, and has moist gray crystals; briny; sweet; delicate and dissolves slowly.

FLEUR DE SEL:

Also solar-evaporated from the northern Atlantic coast of France; hard, slightly moist white crystals; briny; sweet; delicate; dissolves slowly.

HALITE:

For those of us fortunate enough to live in areas warm enough not need it, halite is the salt that is used on roads to melt snow and ice. It, too, is not food grade and should not be used in food preservation. This form of salt is also frequently called rock salt, like the rock salt above, but neither are suitable for food use.

SALT SUBSTITUTES:

These are various other kinds of metal salts such as potassium chloride used to substitute for the ordinary sodium chloride (NaCl) salt we are familiar with. They have their uses, but should not be used in foods undergoing a heated preservation processing, as they can cause the product to taste bad. Even the heat from normal cooking is sometimes sufficient to cause this. Frequently used by those on low-salt diets; these contain little or no sodium.

PICKLING OR CANNING SALT:

This is a fine grain salt used in making brines for pickles, sauerkraut, etc. It contains no additives which would cloud the brine.

HAWAIIAN ALAE:

Has pale-orange crystals; hard; dry; slight taste of iron; silky from natural clay.

BLACK SALT (KALA NAMAK):

These are large rocks or fine powder; pale violet to purple-black; strong sulfuric aroma; earthy.

SOUR SALT:

Also called “citric salt”; extracted from acidic fruits, such as lemons and limes.

SEASONED SALT:

This is regular salt combined with other flavoring ingredients such as onion salt, garlic salt and celery salt.

CURING SALT:

This is also known as Prague Powder #1. Curing salt was developed as a cure for meat, poultry, game, and fish. Actual ingredients may vary from brand to brand but typically contain a combination of high grade salt, sugar, both sodium nitrate and sodium nitrite, curing agents and propylene glycol to keep the mixture uniform. It is generally dyed a pink color so that it can be easily recognized from regular salts.

Cure #1 contains 6.25% Sodium nitrite; 93.75% Salt (for fresh and cooked sausages)

Cure #2 contains 6.25% Sodium nitrite; 4% Sodium nitrate and 89.75% Salt (for dry-cured sausages)

Tender Quick contains 0.5% Sodium nitrite, 0.5% Sodium nitrate, Salt, Sugar, and Propylene glycol (for brined meats)

Saltpeter is 100% Potassium nitrate (not recommended...to difficult to measure in the small quantities needed)

I hope this helps with your questions about salt!!

SIXTY USES FOR TABLE SALT


1. Soak stained hankies in salt water before washing.

2. Sprinkle salt on your shelves to keep ants away.

3. Soak fish in salt water before descaling; the scales will come off easier.

4. Put a few grains of rice in your salt shaker for easier pouring.

5. Add salt to green salads to prevent wilting.

6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad
ones float.

7. Add a little salt to your boiling water when cooking eggs; a cracked egg
will stay in its shell this way.

8. A tiny pinch of salt with egg whites makes them beat up fluffier.

9. Soak wrinkled apples in a mildly salted water solution to perk them up.

10. Rub salt on your pancake griddle and your flapjacks won't stick.

11. Soak toothbrushes in salt water before you first use them; they will last longer.

12. Use salt to clean your discolored coffee pot.

13. Mix salt with turpentine to whiten you bathtub and toilet bowl.

14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.

15. Boil clothespins in salt water before using them and they will last longer.

16. Clean brass, copper and pewter with paste made of salt and vinegar,
thickened with flour

17. Add a little salt to the water your cut flowers will stand in for a longer life.

18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up
the stain.

19. Clean your iron by rubbing some salt on the damp cloth on the ironing
surface.

20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster.

21. Use a mixture of salt and lemon juice to clean piano keys.

22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty.

23. Rinse a sore eye with a little salt water.

24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle.

25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.
26. Use salt for killing weeds in your lawn.

27. Eliminate excess suds with a sprinkle of salt.

28. A dash of salt in warm milk makes a more relaxing beverage.

29. Before using new glasses, soak them in warm salty water for awhile.

30. A dash of salt enhances the taste of tea.

31. Salt improves the taste of cooking apples.

32. Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing.

33. Rub any wicker furniture you may have with salt water to prevent
yellowing.

34. Freshen sponges by soaking them in salt water.

35. Add raw potatoes to stews and soups that are too salty.

36. Soak enamel pans in salt water overnight and boil salt water in them
next day to remove burned-on stains.

37. Clean your greens in salt water for easier removal of dirt.

38. Gelatin sets more quickly when a dash of salt is added.

39. Fruits put in mildly salted water after peeling will not discolor.

40. Fabric colors hold fast in salty water wash.

41. Milk stays fresh longer when a little salt is added.

42. Use equal parts of salt and soda for brushing your teeth.

43. Sprinkle salt in your oven before scrubbing clean.

44. Soaked discolored glass in a salt and vinegar solution to remove stains.

45. Clean greasy pans with a paper towel and salt.

46. Salty water boils faster when cooking eggs.

47. Add a pinch of salt to whipping cream to make it whip more quickly.

48. Sprinkle salt in milk-scorched pans to remove odor.

49. A dash of salt improves the taste of coffee.

50. Boil mismatched hose in salty water and they will come out matched.

51. Salt and soda will sweeten the odor of your refrigerator.

52. Cover wine-stained fabric with salt; rinse in cool water later.

53. Remove offensive odors from stove with salt and cinnamon.

54. A pinch of salt improves the flavor of cocoa.

55. To remove grease stains in clothing, mix one part salt to four parts
rubbing alcohol.

56. Salt and lemon juice removes mildew.

57. Sprinkle salt between sidewalk bricks where you don't want grass
growing.

58. Polish your old kerosene lamp with salt for a brighter look.

59. Remove odors from sink drainpipes with a strong, hot solution of salt
water.

60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.

Savory see Summer savory and Winter savory. Closely related to the mint family - both strongly flavored and should be used sparingly. Used in beans (lima, string and lentils), meats, sauces, soups, stuffings, vegetables.

Sesame seed comes from the sesame plant and has a nutty, slightly sweet flavor. Tiny, flat seeds pale grayish-ivory (most common), brown, red or black. Used whole in breads, cakes and cookies, dips, poultry, seafood and in salad dressing.

Star Anise are the star-shaped fruit of a tree native to China. Very similar to anise. Used whole in herbal tea mixtures, in chicken or casserole dishes, or as you would anise.

Summer Savory comes from the leaves of the summer savory plant; with a flavor that is a cross between thyme and mint, a bit milder than winter savory. Used fresh or dried in pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.

Tarragon comes from the leaves of the French tarragon plant; anise-like with a mild licorice flavor. Used fresh or frozen. Russian tarragon is considered of culinary value. Used in tartar sauce, as a flavoring for cream sauces, in egg dishes, meats, pickling, poultry, salads, sauces and to flavor vinegar. Also found in the fines herbes blend.

Thyme comes from the leaves of the thyme plant with a pungent, minty, lemony tea-like flavor. From the mint family. Used fresh or dried in fish, meats, poultry, vegetables, omelets, stews, bland soups, stuffings, or as a flavoring for green salads and is also found in bouquet garni.

Turmeric comes from the root of the turmeric plant - related to ginger - with a pungent, somewhat bitter, earthy flavor. Used dried or ground in curries, East Indian recipes. Also the primary ingredient in American-style (“ballpark”) mustard. Also used in curries and East Indian recipes. This stains so be careful in using it!

Vanilla comes from the beans of the vanilla orchid and is sweet, highly aromatic. Remove the seeds from whole, dried beans; or, in extract. Use for coffee, in desserts, ice creams, puddings, etc.

White pepper comes from the peeled and dried green peppercorns from the pepper tree. Similar to black peppercorns but milder. Use freshly ground as a condiment.

Winter savory comes from the leaves of the winter savory plant with a combination of flavor of thyme and mint. Used dried or fresh in pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.