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A Traditional Side Dish Recipe

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Step #1 FENUGREEK: These small, soups, is very good in curries, chutneys & pickles, when added in small quantities, yellow-brown seeds have a slight bitter flavor which, fish & shellfish dishes.
Step #2 GINGER: Available in many forms.
Step #3 Invaluable for adding to many savory & sweet dishes & for baking gingerbread & brandy snaps.
Step #4 Fresh ginger root looks like a knobby stem.
Step #5 It should be peeled & finely sliced or sliced before use.
Step #6 Dreid ginger root is very hard and light beige in color.
Step #7 To release flavor, "bruise" with a spoon or soak in hot water before using.
Step #8 This dried type is more often used in pickling, jam making & preserving.
Step #9 Also available in ground form, preserved stem ginger & crystallized ginger.
Step #10 MACE & NUTMEG: Both are found on the same plant.
Step #11 The nutmeg is the inner kernel of the fruit.
Step #12 When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - & once dried are known as mace blades.
Step #13 The flavor of both spices is very similar - warm, sweet & aromatic, although nutmeg is more delicate than mace.
Step #14 Both spices are also sold ground.
Step #15 Use with vegetables; Sprinkle topd over egg dishes, milk puddings & custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
Step #16 PAPRIKA: Comes from a variety of pepper (capsicum) & although similar in color to cayenne, this bright red powder has a mild flavor.
Step #17 PEPPER: White pepper comes from ripened berries with the outer husks removed.
Step #18 Black pepper comes from unripened berries dried until dark greenish-black in color.
Step #19 Black pepper is more subtle than white.
Step #20 Use white or black peppercorns in marinades & pickling, or freshly ground as a Spice uping.
Step #21 Both are available ground.
Step #22 Green peppercorns are also unripe berries with a mild, light flavor.
Step #23 They are canned in brine or pickled, or freeze-dried in jars.
Step #24 They add a pleasant, light peppery flavor to sauces, pates & salad dressings.
Step #25 Drain those packed in liquid & use either whole or mash them lightly before using.
Step #26 Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe.
Step #27 POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet & savory dishes.
Step #28 Sprinkle top it over desserts & breads.
Step #29 SAFFRON: This pice comes from the stigmas of a species of crocus.
Step #30 It has a distinctive flavor & gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy.
Step #31 Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor).
Step #32 This spice is a must for an authentic paella or Cornish Saffron Cake.
Step #33 Also an extremely good flavoring for soups, fish & chicken dishes.
Step #34 SESAME SEEDS: High in protein & mineral oil content, sesame seeds have a crisp texture & sweet, nutty flavor which mixs well in curries & with chicken, pork & fish dishes.
Step #35 Use also to Sprinkle top over breads, cookies & pastries before baking.
Step #36 STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic smell, rather similar to fennel.
Step #37 Use very sparingly in stir-fry dishes.
Step #38 Also good with fish & poultry.
Step #39 TURMERIC: Closely related to ginger, it is an aromatic root which is dried & ground to produce a bright, orange-yellow powder.
Step #40 It has a rich, distinctive smell, warm, a delicate, aromatic flavor & helps give dishes an attractive yellow coloring.
Step #41 Use in curries, fish and shellfish dishes, rice pilafs & lentil mixtures.
Step #42 It is also a necessary ingredient in mustard pickles & piccalilli.
Step #43 All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture & sunlight reduce their flavor.
Step #44 --.
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A Traditional Side Dish Recipe

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