Like other herbs and spices with the licorice note, star anise goes particularly well with high-fat meats including pork as well as goose, and duck. Chinese five spice powder — in which star anise plays a starring role — is often used in dishes containing these meats. Its flavor cuts through their fattiness. From Vietnamese pho and Chinese barbecue pork…
Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley or dhania, and in the United States the stems and leaves are usually called cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is predominantly used to flavour…
Crab boil is a spice mixture that is used to flavor the water in which crabs or other shellfish are boiled. A crab boil is also a social event where boiled crabs are eaten, a kind of seafood boil. Crab boils are known in the Ville Platte areas of Louisiana as "dome lobster boils," stemming from the local term "dome…
Fennel seeds have a recognizable long, thing shape and are pale green or brown in color. They give a sweet licorice-like taste and scent to curries, stews, bread, desserts, and beverages. In some parts of the world, people chew plain or sugar-coated fennel seeds after a meal. Below are a number of ideas on how you can use fennel seeds…
Juniper berries are the key flavoring in gin, which was originally known as jenever ("juniper") and was developed in the Netherlands. Juniper berries were used in cooking and for medicinal purposes in ancient Egypt, ancient Greece, and ancient Rome, and have been found in India and other Asian cultures as well.
Ground mustard is also called powdered mustard, mustard powder or mustard flour. It is made by grinding mustard seeds and then sifting the seed coat out to leave a fine powder behind. This powder is not as pungent or potent as whole mustard seeds. The flavor of ground mustard develops when soaked in liquid to bring out the pungent compounds.…
Sometimes labeled Asian, brown mustard seeds are commonly used for pickling and flavoring meats like corned beef. Many European mustards are made with brown mustard, and it is also used a lot in Indian cooking. Mustard seeds have long been used in Asian and European cuisines. They are used frequently Indian cooking, but are also combined with fruit and sugar…
Mustard seeds come from various mustard plants. The plants produce beautiful yellow flowers which then turn to pods that contain the seeds. These Yellow mustard seeds are generally larger than brown mustard seeds but not as pungent as black or brown seeds. The one exception is small yellow Chinese or ‘oriental’ mustard seeds, which are extremely spicy. White or yellow…
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from…
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette is also used as a pickling medium. The pickling procedure typically affects the food's texture, taste and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods…
Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods and pastries. In North America they are used in and on many food items such as poppyseed muffins, rusk, bagels, bialys, and cakes such as sponge cake. Poppy seeds can also be used like sesame seeds, added to hamburger buns or…
Our Tuxedo Sesame Seed Blend is a striking mix of white and black sesame seeds, which have a mild, nutty, slightly sweet flavor and add a delicate crunch to numerous dishes and baked goods.
