Ginger
Ginger is the rhizome of a tropical plant. It is very popular in Asian cuisine and a key ingredient of, you guessed it, ginger ale.
Horseradish
Horseradish is a root from the mustard family that has a very pungent flavor when grated. It is delicious mixed with sour cream as an accompaniment to roast beef.
Juniper
Juniper berries are the flavoring agent used to make gin and so they taste like gin. They grow wild in North America, but are not used prevalently. Juniper berrins are used to flavor soups and stews and are also nice to flavor game meats and smoked meats.
Kaffir Lime Leaves
Kaffir lime leaves taste like lime and are essential in Thai cooking.
Lovage
Lovage tastes like lemony celery and is used in soups, stews and starchy vegetables. Lovage seed is the spice we call celery seed.
Mace
Mace is made from the membrane that surrounds the nutmeg and not surprisingly, it tastes like nutmeg, but is spicier and somewhat sweeter. It is used as a substitute for nutmeg, but needs to be added at the very end of the cooking time, because it becomes stringy when cooked too long.
Marjoram
Marjoram is very similar to oregano, but is sweeter and more subtle. Marjoram is used in soups, stew, sauces, and with beans, potatoes and other vegetables.
Mustard
Mustard seed or its ground form or prepared mustard has a pungent, peppery flavor. The seeds are commonly used in pickling, in sauerkraut and salads. Ground mustard is used as a counterpoint to milder meats and seafoods. Prepared mustard is usually ground mustard mixed with vinegar; is a popular sandwich condiment and is an absolute necessity for hot dogs.
Nutmeg
Nutmeg is sweet and nutty and frequently used in baking, eggs, custards and white sauce. Nutmeg left whole lasts indefinitely and can be grated as needed. Once ground, nutmeg degrades like other ground spices.
Oregano
Oregano tastes like marjoram, only stronger and zestier. Most herbs are substituted 4 to 1 fresh to dried, but oregano is 2 to 1, it retains more of its flavor when dried.
Paprika
Paprika is made from sweet peppers dried and ground. It add color and a mild peppery bite to a variety of dishes and is famous for its Hungarian goulash. There is also a smoked variety that is delicious and popular in Mexican recipes. Smoked paprika adds both a mellow smokiness and sweet peppery flavors.
Cooking With Herbs And Spices Continued
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