spices
to stock a traditional spice cupboard or rack you need ...
bay leaves
cardamom, cayenne pepper, chillies, cinnamon, cloves
corinader, cumin seeds, curry powder
fennel, fenugreek
garlic, ginger
lemon leaves, lemon grass
masala, mustard seed
nutmeg
saffron, star fennel
tamarind, turmeric - savings £, you can ofter substituted for saffron
and allspice
that's so simple to make - in a small jar,
add ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg,
shake well to blend together
allspice is the pea-sized berry of an evergreen tree
native to the Caribbean and Central America,
with a flavour that evokes a blend of nutmeg, cloves and cinnamon
and can be used in place of any of those spices in:
* a variety of sweet recipes such as cookies, pumpkin pie, spice cake
* to add seasonal spicy fragrance to Christmas treats
* savoury spicing for sausage and glazes for ham
* Greek cuisine as it is used
with cumin to season tomato sauce and
marinades
* Caribbean cuisine including meat and sweet potato stews, and it's a key flavour in Jamaican jerk seasoning, with the fiery blend of herbs and spices that turns chicken or pork into an instant party
the whole berries are less intense than ground allspice, so perfect to use
* for slow-cooked stews, braises, mulling, pickles
* set the tone for hot rum toddies,
spiced red wine or mulled apple cider by simply simmering it gently in a drink, and for a festive twist, add cinnamon sticks and fresh orange
slices
similar to whole berries, you can use the more intense ground allspice when wanting to add a fragrant, somewhat peppery note to desserts, such as egg custard ... it's delicious sprinkled on the the 'top' surface as soon as you take the dish from the oven and it will look, smells and tastes irresistible .
similar to whole berries, you can use the more intense ground allspice when adding a fragrant, somewhat peppery note to:
similar to whole berries, you can use the more intense ground allspice when wanting to add a fragrant, somewhat peppery note to desserts, such as egg custard ... it's delicious sprinkled on the the 'top' surface as soon as you take the dish from the oven and it will look, smells and tastes irresistible .
similar to whole berries, you can use the more intense ground allspice when adding a fragrant, somewhat peppery note to:
* savory dishes
* sweet treats such as cookies, fruit cakes, gingerbread, rice pudding
* balance fruit’s sweetness with zesty warmth to make it a perfect addition to fruit and pumpkin pies
* add just a hint of it to homemade jam for the fragrance, as well as the taste
* sprinkle a little allspice and cinnamon on hot buttered toast
* lend a seasonal spicy fragance to Christmas pudding, Christmas cake, sweet
mincemeat, winter gingerbread, and eggnog!
and finally to give extra flavour to meals add allspice and ...
* cumin to give a warm flavour and earthy color to everyday soups, stews, meats and vegetables
* thyme works too
* a pinch of nutmeg to scalloped potatoes, creamed spinach or béchamel sauce
* ginger, an essential ingredient in all kinds of sweet and savory dishes
* and cinnamon for a warm, sweet aroma to everything from morning toast to cookies, and it also has a savory side, with earthy, mahogany-colored flavors and mixes well with ground allspice