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Ginger A distant cousin to bamboo and in the turmeric/cardamom family, ginger’s appeal has made it a component of cuisines and cultures around the world. Ginger’s knobby root, the rhizome, grows underground and is juicy and fleshy with lemon/citrus, soapy, musty/earthy notes. Ginger produces a warming, fragrant, multi-use spice and is widely used in folk medicine. Young ginger rhizomes are often pickled in vinegar or sherry and eaten as a snack, cooked as an ingredient in many dishes, and steeped in boiling water to make ginger herb tea. Ginger is also made into candy and ginger wine. The juice from mature, fibrous rhizomes is used as a seasoning in Indian curries and is a common ingredient in Chinese, Korean, Japanese,...

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Allspice The taste and smell of allspice are what led to its name. Pungent and fragrant, allspice is not a blend of spices, but its taste and aroma are reminiscent of cloves, cinnamon and nutmeg. The warm, sweet flavor lends itself to a variety of food and it is commonly used in both savory and sweet recipes. Allspice is the dried, unripe berry of the Pimenta dioca evergreen tree. After drying, the berries are small, brown balls just larger than peppercorns. Christopher Columbus discovered allspice in the Caribbean, although he was seeking pepper. Back in Spain it was given the name “pimienta,” which is Spanish for pepper. In today’s spice trade, allspice is sometimes referred to as pimento. Folklore suggest...

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