3.02.2010

Spices

Peppercorns
Coarse sea salt 
Iodized sea salt (you need iodine and not having it is dangerous, also it is something that is relatively difficult to get in your diet, but in large amount iodized salt is bad for you.  I just cut it {about 1 part iodized to 3 parts non} with a non-iodized sea salt to cook with or sprinkle at the table.)
Cinnamon sticks ( you can tell the difference between cassia and ceylon cinnamon by the interior of the barky tube, cassia is more hollow with usually one thick layer of bark, ceylon has multiple more delicate layers seen here http://cassiacinnamon.com/images/Cassia_Cinnamon.jpg )
Ground cinnamon (This is often not cinnamon it is Cassia cinnamon, Cinnamomum cassia, but something which tastes similar to Ceylon cinnamon {true cinnamon}.) EITHER is good stick form beware of decorative sticks, powdered form beware of brands that are notorious for processing dangerous or known tainted "spices." Cassia is higher in Coumarin which led Germany to put restrictions on it, possibly other countries have followed suit since. http://en.wikipedia.org/wiki/Coumarin  
Ground and/or whole nutmeg
Ground cloves
Whole cloves
Ground turmeric
Ground allspice
Ground mace
Pickling spice (which is your own blend of spices that you've created for pickling- not prepackaged)
Mustard seed
Dry mustard
Cayenne pepper
Celery seed
Caraway seeds
Fennel seeds
Ground ginger
Ground cumin (for some reason this spice is NOTORIOUS for being processed alongside the SPICE. It is hard to find good cumin, so if you feel "weird" after a seemingly lovely and quite delicious meal this could be the culprit!)
Ground sweet paprika, there is a hot variety and a smoked variety often being associated with a country or region, but the largest difference being in the three types named no matter it's origin. (for some reason this spice is NOTORIOUS for being processed alongside the SPICE. It is hard to find good cumin, so if you feel "weird" after a seemingly lovely and quite delicious meal this could be the culprit!)

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