Spices

Spices are aromatic substances obtained from the dried parts of plants such as the roots, shoots, fruits, bark, and leaves. They are sold as seeds, blends of spices, whole or ground spices, and seasonings. The aromatic substances that give a spice its particular aroma and flavor are the essential oils. The flavor of the essential oil or flavoring compound will vary depending on the quality and freshness of the spice. The aromas of ground spices are volatile. This means they lose their odor or flavoring when left exposed to the air for extended periods. They should be stored in sealed containers when not in use. Whole beans or unground seeds have a longer shelf life but should also be stored in sealed containers.

Allspice

Allspice is only one spice, yet it has a flavor resembling a blend of cloves, nutmeg, and cinnamon. At harvest time, the mature (but still green) berries from the allspice trees (a small tropical evergreen) are dried in the sun. During drying, they turn reddish-brown and become small berries. The berries are about 1/4 inches in diameter and contain dark brown seeds. Allspice is grown principally in Jamaica and to a lesser degree in Mexico. Allspice is available whole or ground. Bakers usually use ground allspice in cakes, cookies, spices, and pies.

Anise

Anise is the small, green-grey fruit or seed of a plant in the parsley family. The plant grows to a height of 18 inches and has fine leaves with clusters of small white flowers. It is native to Mexico and Spain, with the latter being the principal producer. Anise are seeds added to pastries, breads, cookies, and candies.

Caraway

Caraway is the dried fruit or seed of a biennial plant in the parsley family, harvested every second year, primarily in the Netherlands, Poland and Russia. The many-branched, hollow-stemmed herb grows up to 24 inches (60 cm) high and has small white flowers. Caraway is a small crescent-shaped brown seed with a pleasant aroma but somewhat sharp taste. Although it is most familiar in rye bread, caraway is used in cookies and cakes.

Cardamom

Native to India, Sri Lanka, and Guatemala, cardamom is the fruit or seed of a plant in the ginger family. The three-sided, creamy-white, flavorless pod holds the tiny aromatic, dark brown seeds. It is available whole or ground (pod removed). Cardamom in ground form flavors Danish pastries and coffee cakes, Christmas baking, and Easter baking such as hot cross buns.

Cinnamon

Cinnamon comes from the bark of an aromatic evergreen tree. It is native to China, Indonesia, and Indochina. Cinnamon is purchased in ground form or as cinnamon sticks. Ground cinnamon is used in pastries, breads, puddings, cakes, candy, and cookies. Cinnamon sticks are used for preserved fruits and flavoring puddings. Cinnamon sugar is made with approximately 2 oz. of cinnamon to 2.2 lb. of granulated sugar.

Cassia

Cassia, sometimes known as Chinese cinnamon, is native to Assam and Myanmar. It is similar to cinnamon but a little darker with a sharper taste. Considered better for savory rather than sweet foods. It is prized in Germany and some other countries as a flavor in chocolate.

Cloves

Cloves are the dried, unopened buds of a tropical evergreen tree, native to Indonesia. The flavor is characterized by a sweet, pungent spiciness. The nail-shaped whole cloves are mainly used in cooking, but the ground version of this spice heightens the flavor of mincemeat, baked goods, fruit pies, and plum pudding.

Ginger

Ginger is one of the few spices that grows below the ground. It is native to southern Asia and is now imported from Jamaica, India, and Africa. The usable part of the ginger plant is obtained from the root. Ground ginger is the most commonly used spice in baking — in fruitcakes, cookies, fruit pies, and gingerbread. Candied ginger is used in pastries and confectionery.

Mace

Originating in the East and West Indies, mace is the fleshy growth between the nutmeg shell and outer husk, and is yellow-orange in color. Mace is sold ground or whole. Mace is used in pound cakes, breads, puddings, and pastries.

Nutmeg

Nutmeg is the kernel or seed of the nutmeg fruit. The fruit is similar to the peach. The fleshy husk is grooved on one side, it splits, and releases the deep-brown aromatic nutmeg, and is available whole or ground. Ground nutmeg is used in custards, cream puddings, spice cakes, gingerbread, and doughnuts.

Poppy Seeds

Poppy seed comes from the Netherlands and Asia. The minute, blue-grey, kidney-shaped seeds are so small they seem to be round. Poppy seeds are used in breads and rolls, cakes and cookies, and fillings for pastries.

Sesame or Benne Seeds

Sesame or benne seeds are the seeds of the fruit of a tropical annual herb grown in India, China, and Turkey. The seeds are tiny, shiny, and creamy-white with a rich almond-like flavor and aroma. Bakers use sesame seeds in breads, buns, coffee cakes, and cookies.