Spices and Their Uses in Cooking

Spices are the various parts of the plants which are added to the dishes to enhance flavor, taste and aroma. Spices are usually added in little amounts. Any cuisine, irrespective of its nativity makes use of spices in the preparation. In many restaurants, the prices of the dishes are decided by the variety of spices included in the dishes. There are many rare and exotic species of spices which are very expensive but give a unique flavor to the dish. Different varieties of dishes require different varieties of spices. Spices are used in the preparation of dishes according to the flavor they add. The flavors given by spices are categorized as hot, mild, delicate and sweet. Hot flavored spices are mostly used in preparing spicy non vegetarian dishes. Mild flavored are used in our daily diets and confectioneries, and delicate and sweet flavors are used in preparation of desserts. Let us know about some of the spices and their usage in cooking of various delicacies.

• Cardamon: Cardamon is found to have a mild flavor and is added in sweet delicacies and breads.
• Cloves: This spice has got strong flavor and aroma. It is used in the cooking of pork, lamb and desserts. It is also used in preparation of cookies and cranberry juice.
• Dill: Dill is found to have a pungent flavor. It is used in the preparation of Veal pork Spareribs, Chicken Salad, Lamb Stew, Potatoes, Tomatoes, Egg dishes, Pickles Butter sauce, Fish dishes, etc.
• Ginger: Ginger is found to have slight warm and sweet flavor. It is used in pot roast, pickles, whipped cream, fruit salad, vegetable soups, beef casseroles, preserves, cakes, etc.
• Basil: It has a sweet and pungent flavor and used in dressing of salads and soups. It is also used in preparation of broiled and roasted meat and poultry.
• Mustard: It has a pungent and earthy flavor. It is used in preparation of food items made with pork, meat, ham and beef. It is also used in relishes, sauces, dressings and pickles.
• Pepper: It has got a very strong hot flavor and is used in preparation of meat and sea foods.
• Turmeric: Turmeric is used as a coloring agent of butter, cheese, rice and curries.