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    1. Home
    2. Spice Trade
    3. Spice cheat sheet: Your one stop spice resource

    Spice cheat sheet: Your one stop spice resource

    June 12, 2014

    Spice cheat sheet: Your one stop spice resource

    SpiceCheatSheet

    SPICE 
    (click to see more info)
    BIRTHPLACE USED COMMONLY IN
    Bay Leaves Turkey Curries, stews, soups, and generally all sauces with a long cooking time
    Black Pepper India All cuisines as seasoning, chinese sauces, tea
    Caraway Finland Beef, chicken, vegetable dishes, breads
    Cardamom India Tea, curries, soups, rubs, desserts
    Cassia China Desserts, spice rubs, tea, soup, sauces, baked goods, grilled dishes
    Chilli Worldwide Almost all dishes, also marinades, salsas
    Cinnamon Sri Lanka Baked goods, desserts
    Clove Tanzania Tea, soups, french sauces, noodles, pork, beef, vegetable dishes
    Cubeb Indonesia In place of pepper in Asian cuisine
    Cumin India Bread, vegetable, curry, fish, poultry and beef dishes, dips
    Curry Leaves India Soups, chicken, vegetable and rice dishes
    Fenugreek India Bread, vegetable and pork dishes
    Long Pepper Indonesia Stir fries, rubs, sauces, grilled dishes
    Mace Indonesia / India Baked goods, sauces, soups, can be used as a more delicate form of nutmeg
    Mustard Seeds India Vegetable and meat dishes, marinades
    Nutmeg Indonesia / India Baked goods, sauces, egg dishes
    Saffron Persia / Spain Tea, milk-based desserts, rice, chicken, vegetable dishes
    Sichuan Pepper China Chinese stir fries, soups, marinades
    Star Anise China Chinese, Vietnamese and other South-East Asian cuisine. Noodles, soups, curries, marinades, rubs
    Turmeric India Vegetable, beef, lamb dishes, curries, Indian cheeses, stews, thai curries
    Vanilla Madagascar Desserts, baked goods, marinades
    White Pepper India / Malaysia In place of black pepper when colour is needed

    Can’t see the image above?

    SPICE:

    an aromatic or pungent vegetable substance used to flavour food.

    Storage:

    Away from light and heat.
    Store in an airtight container.
    Cool dry place: 10-18°C / 50-65°F.
    Some need to be stored frozen.

    Buying Tips:

     

    Buy whole whenever possible.
    Replace spices every 12-18 months.
    Buy spices from their original origin
    where they grow best (Indian spices
    grown in India). Read more.

    June 12, 2014
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