Encyclopedia of Spice Terms
Allspice The allspice berry is the fruit of Pimenta dioica commonly found in Mexico, Central America, and the Carribean countries. It is a member of the sweet spice family and commonly used to season fruits, pies, and pickled meats. It is also used in catsups as well as jerk dishes, Cajun cuisine, Mexican moles, and South American dishes. If you like allspice, you'll like our Holiday Sweet SpiceTM.
Aji Chile Pepper A South American chili varying in color from orange-red to yellow or brown. With a heat level of 8, this pepper packs a big punch. The flavor is similar to that of the Habanero and is commonly used in ceviche as well as extremely hot salsa.
Ancho/Poblano Chile Pepper The term “ancho” means wide and is therefore a fitting name for this broad flat chili pepper. It can be found in a variety of colors including brown, black, red, and green. The brown and black varieties are known to Mexico, while the red and green varieties are known to Baja California. The green variety is the well-known Poblano chili. The heat level for these chilies is ranked as a 3; thus, giving to connesiuer a dash of heat. Chilies Rellenos calls for stuffing Poblano peppers with Mexican cheeses, breading them, then deep-frying them to a golden brown. The Ancho chili is a relatively dark and mild flavored chili used in southwestern cuisine.
Basil This aromatic leaf comes from the herb Ocimum basilicum which is commonly found in France, Italy, Spain, Hungary, Bulgaria, Yugoslavia, Morocco, and the western U.S. coast. It’s sweet aroma is familiar to Italian and French cuisine. It is an excellent flavoring for vegetables and poultry. If you like basil, try our Italiano ParmegianoTM or Heart SmartTM.
Bay The large bay leaf is from the Laurel nobilis tree which is found in the Mediterranean countries, Eastern Asia, and Central America . Sometimes simmered and soups then removed before serving, bay has a strong aromatic characteristic. This spice is used to season vegetables, meats and fish, and is a common ingredient in Cajun cuisine. Bay is also one of the components of the French bouquet garni often used to season soup stocks and broths.
Celery Seed This spice comes from Apium graveloens , found in the Mediterranean countries. Commonly found in the local grocery store as celery salt, celery seed is used to season cole slaws, soups, meat dishes. If you like celery seed, try our Roast Pork & Poultry Seasoning or Roast Turkey Gravy Mix.
Cherry Chile Pepper The orange-to-red pod of this mild-to-medium hot chili pepper can be found throughout the U.S. Named for its shape, this pepper is common in salads, pickled, or even served on the side with a sandwich. They make an excellent marinated side dish.
Chili Peppers( Blended ) Producers of chili peppers will often create blends of chili peppers to provide a specified level of heat, color, and bitterness. Further combination of these blends yields a taste unique experience everytime. If you like chili peppers, try our Sabor Sabrosa!TM.
Cayenne Chile Pepper Most know the Cayenne to be a hot red chili pepper used to inflict fire upon a dish, with its heat level of 8. This long and skinny pepper named after the Cayenne river in French Guiana is now widely grown in the southwestern region of the U.S. and used in all sorts of cuisine including Cajun seafood dishes, and southwestern salsas and chutneys.
Cilantro Also known as coriander leaves, cilantro comes from the Coriandrum sativum plant which also produces coriander seed. This herb has its roots in Spain. The fringe-edged green leaves known as cilantro impart a fresh aromatic flavor to Indian, Pacific Rim, and Mexican dishes. Cilantro is popular in salsa, Spanish rice, curries, and spring rolls. If you like cilantro, try our Sabor Sabrosa!TM.
Cinnamon This aromatic spice and its close relative, Cassia, come from the bark of the Cinnamomum genre. Each individual species of Cinnamomum posess their own unique flavor. If you like cinnamon, try our Holiday Sweet SpiceTM or Sabor Sabrosa!TM.
Clove Dentists once used clove to numb the patient’s gums as a routine practice. Today people still use clove for relieving toothaches and mouth sores. This spice comes from the Syzyygium aromaticum plant found in countries such as Malaysia, Madagascar, and West Indies. The dried premature flowers buds are commonly used to garnish the holiday ham. Ground clove is often used in pumpkin pie spice, barbeque sauces, and ham glazes. If you like clove, try our Holiday Sweet SpiceTM and Classic Honey BBQ.
Coriander Coriandrum sativum, which first produces the cilantro leaf, yields the coriander seed in the fall. The seeds can be used whole in pickling spice and various luncheon meats, or ground in lavash cuisines such as Moroccan, Mexican, and Brazilian. An easy herb to grow in your backyard, coriander is primarily cultivated in the Mediterranean countries.
Cumin Cuminum cyminum produces the oval-shaped cumin seed we commonly used in Mexican cuisine. This spice can be found prominently in places like Turkey, India, China, and Mexico. Foods such as tacos, chutneys and salsas, curries, and the like will have a strong presence of cumin.
De Arbol Chile Pepper Another long, skinny, red chili pepper, this one packs a big punch with a heat level of 8. Common to Mexico, chili de Arbol is widely used in chili sauces and hot sauces.
Dillweed The seeds and leaves of Anethum graveolens are both used to add flavor to a variety of dishes. The dillweed (leaves) is a compliment to any fish or seafood dish as well as many salads such as potato salad or pasta salad. The seeds will be found in foods like dill pickles, pastrami and corned beef to enhance flavor. Another excellent home-grown herb, this plant is generally cultivated in the Mediterranean region and southern Russia.
Fennel This versatile herb grown in southern Europe and the British Isles, can be used in three forms. The seeds, whole or ground, are commonly used in pepperoni, pizza sauces, and is other Italian cuisines. The whole fennel bulb is growing in popularity as a roasted food served on the side with dishes such as fish or chicken. And lastly, the leaves, though a bit bitter, are an excellent accompaniment to fishes such as tuna and salmon. All of these versatile uses from one plant, Foeniculum vulgare.
Fenugreek The seed of the Trigonella foenumgraecum plant can be found inside the plant’s pod. The flavor of this spice resembles that of maple syrup, sweet, brown, warm. It can be used to enhance the maple or vanilla flavor of a dish. It is also used in certain chutneys, curries and even cheeses. The plant is now cultivated in France, Argentina, Egypt, and Morocco.
Galangal A flavor cousin to ginger, this tuberous herb is common to cuisines of the Far East. Langus galanga and Cyperus longus have evolved over the years and throughout different countries including Britain. Today you may find it in the Asian markets named as laos or kencur or kha or languas. It can be used whole, chopped, or ground.
Garlic A widely popular flavoring in many types of cuisine, Allium sativum L. is predominant in the state of California today. This plant has its roots in ancient Egypt, where garlic was worshipped as a god. The bulb of this plant contains several cloves which are used in a variety of ways. Roasting the bulb whole, slicing individual cloves, and mincing the clove are all common practice in today’s kitchens. Dehydrated and powdered forms are also commonly used. Garlic imparts a warm, savory background flavor to any dish and can be the focal point of flavor in others. If you like garlic, try our Italiano ParmegianoTM, Heart SmartTM, or Sabor Sabrosa!TM.
Ginger Gingerroot is said to come to us from Greek and Roman times. It’s introduction was through gingerbread, created by a Greek baker. Singiber officinale Roscoe is now grown in India, China, and Jamaica primarily. The root of the plant can be used whole or ground in baked goods, condiments such as teriyaki sauce, and pickling spice. If you like ginger, try our Teriyaki SensationTM.
Habanero Chile Pepper Well-known to many as the hottest chili pepper ever grown, the Habanero ranks a 10 on the heat scale. They make beautiful ornamental peppers in the garden and have a tendency to ward off certain garden pests. They range in color from yellow to orange and have a Chinese lantern shape. They are used to spice up the spiciest of cuisine including barbeque and hot sauces.
Jalapeno Chile Pepper The small conical green pod of this pepper can be found in select parts of Mexico, Texas, and New Mexico. Their heat level is ranked at 5, making them a medium-hot chili. Used to make “poppers” stuffed with cheese and deep-fried, these peppers has an acidic flavor to them. Smoking these chilies gives way to another chili pepper variety known as Chipotle. This variety is smoky to the taste and slightly bitter, lending itself to more culinary experimentation.
Lavender The Lavandula genus provides the culinary palette with this fragrant herb. While it’s flowers and fragrance are treasured by many, the ground herb also adds a curious note to a variety of dishes. It is a common addition to Herbs de Provence, and is a trendy compliment to beef, chicken, sauces and chutneys.
Mace This spice comes from Myristica fragrans, the same plant that gives us nutmeg. The seed of this plant is brownish nut-shaped in nature and enrobed in an orange-to-red coating. This coating is known as mace. Common to the East and West Indies, mace has a slightly sweeter taste than nutmeg and is used in Caribbean and Indian cuisine. The traditional frankfurter can contain some nutmeg and mace as flavoring.
Marjoram Sweet marjoram, Marjorana hortensis, is a close cousin to common oregano. It is native to North Africa and southwestern Asia. Once used in the preservation of Egyptian mummies, marjoram is now a common cooking herb used in Mediterranean cuisine.
Mirasol Chile Pepper Native to Mexico, this slender long bright red chili has a heat level ranking of 5. The woody taste of this pepper is complimentary to various sauces, meats and stews. The dried pods are usually crumbled and sprinkled into the dish.
Mustard Mustard seed, Sinapis alba and Brassica nigra, can be found in yellow and black varieties, respectively. This spice is common to Europe and has a sharp, musty and even bitter taste. When combined with vinegar, sugar, salt and other spices, mustard seed can be made into table mustard as we know it. Djion mustard comes from the town of Dijon on France. Folklore tells us that mustard seed has the ability to ward off evil. Keeping mustard plants around your home will keep evil spirits away. A person with a cold personality may be fed mustard to change their disposition. If you like mustard, try our Classic Honey BBQ.
New Mexican/Anaheim Chile Pepper This is a special variety developed for the climates of New Mexico and later transported to California. They are now grown primarily in New Mexico with several sub-species like Espanola Improved, NuMex Big Jim, Sandia, and Fresno. The pod is green with a shape resembling a short and fat Cayenne pepper. Their heat ranges from 1-6 and they offer a mild chili profile.
Nutmeg This spice is harvested from the mace-enrobed seed of Myristica fragrans. Its taste is sweet, though not as sweet as mace. Commonly combined with other sweet spices such as allspice, cinnamon, and clove to be used in scrumptious treats such as pumpkin pie and apple cider. Folklore has it that nutmeg was used as an aphrodisiac to attract a mate. Medicinal uses have ranged from curing bad breath and preventing memory loss to preserving one’s social acceptance on special occasions. If you like nutmeg, try our Holiday Sweet SpiceTM.
Onion Often grouped with garlic, chive, and leek, Allium cepa is known as the common onion. Originiating in southwest Asia, onions can be found domestically as well as many other countries including Egypt and Hungary. Used as offerings to the gods in ancient Egypt, later Greek priests would be forbidden to partake of the flavorful spice as it may make them thirsty and they would drink too much wine. Today onions flavor almost any dish we serve. Used in its chopped, minced or powdered form, onion gives a sharp savory flavor to any cuisine. If you like onion, try our Heart SmartTM, Italiano ParmegianoTM, Classic Honey BBQ, or Teriyaki SensationTM.
Oregano A kin to sweet marjoram, Origanum vulgare is harvested in Europe, Mexico, and the US. Oregano is known to have anti-oxidant properties, and is widely used in processed food products to guard against spoilage of fats and oils. Mediterranean oregano is the common herb used in American and European cuisine. Its fragrant yet bitter flavor is complimentary to Italian dishes such as pizza. Mexican oregano has a distinctly different taste that will give any Spanish dish more authentic flair. IF you like oregano, try our Sabor Sabrosa!TM and Italiano ParmegianoTM.
Paprika This mild spice comes from the dried pod of Capsicum annum L. which finds itself grouped with the sweet bell peppers as well as the hottest of chilies. Found in Chile, Zimbabwe, South Africa, Israel, Morocco, and Mexico, paprika plants are bread for their color varieties. Not only do they impart vivid red color to foods of spicy nature, but they also add a subtle bitter pepper flavor to these foods. Paprika color is also commonly extracted and used in this form to color foods. This extract or oleoresin is common in pepperoni and other dry sausages as well as barbeque snack foods.
Pasilla Chile Pepper The Pasilla, which means little raisin, has a brown pod and gives off a raisin-like scent. It has a heat value of 3 making it a rather mild pepper, and is common in the production of mole sauces.
Peppercorns These spices come in a variety of flavors and colors ranging from white to pink to green to black. The plant Piper nigrum gives us all these peppers. The colors are inherent to the ripeness of the peppercorn berry; though, the flavors would lead to you to think otherwise! White pepper with its distinct musty flavor is commonly used in luncheon meats and frankfurters as well as fine white sauces. Well-known tableside black pepper has a sharper heat and mellow peppercorn flavor. The fruity flavor of green peppercorn is complimentary to ground meat dishes such as fresh pork sausage. Pink peppercorns have a pleasant sharpness and are somewhat new to the culinary palette. You can find combinations of the peppercorns in crab boil recipes and pickling spices.
Peppers, Chile All of the Capsicum genus, chili peppers are available in a large variety of types. Some are cultivated as these unique species and others are the result of smoking, cooking or combining different varieties.
Piquin Chile Pepper These tiny red peppers produce an 8 on the heat scale! IT is said to be a firey rush that diminishes quickly. Grown in Mexico, these chilies are used in rushed form to season soups, stews and bean dishes.
Rosemary Fragrant Rosmarinus officinalis originated in the Mediterranean region, and is therefore common to many dishes from this area. An excellent accompaniment to broccoli, mushrooms, potatoes and poultry, rosemary’s needlelike leaves can be used cracked or ground. Rosemary wreaths have long been a symbol of beauty and strong mind. If you like rosemary, try our Heart SmartTM and Roast Pork & Poultry SeasoningTM.
Saffron One of the most prized of spices, Crocus sativus produces a stigma within its flower that we have come to know as Saffron. Because each flower produces only 3 stigmas each, this spice is quite expensive. Sold in “threads”, saffron gives a savory, flavor to dishes. Saffron has been used as a clothing dye, as an aphrodisiac, as a perfume, and in Indian medicine. It is know for its use in rice, paella, and bouillabaisse.
Salt While salt is not in itself a spice, but merely a chemical compound found in nature, it is often used to flavor foods; therefore, it has been included here. Salt, sodium chloride, produces one of the basic tastes that we perceive. It is harvested from salt beds in California, the Mediterranean, and northern Europe. In ancient times, salt was the only preservative known for safely saving meats throughout the winter. Today salt is still used for its preservative affects in processed foods.
Savory Satureia hortensis is the summer savory plant which differs from the winter savory plant, Satureia montana. Summer savory has a flavor similar to thyme, woody, savory, fragrant, while winter savory is more similar to rosemary, fragrant and pungent. Both are commonly used in preparing stuffings, soups, and poultry dishes. Medicinal purposes include relief of flatulence, and increased labito. If you like savory, try our Roast Pork & Poultry Seasoning and Roast Turkey Gravy Mix.
Serrano Chile Pepper The short, red cylindrical pod reaches a 6-7 on the heat scale, and is grown in select areas of Mexico. Serrano, meaning “from the mountains”, was first found in the mountains of northern Puebla and Hidalgo. These chlies are used fresh to season salsa, seafood, and meat dishes.
Tabasco Chile Pepper The popular hot sauce pepper ranks an 8 on the heat scale. Known to many in its fermented state, this pepper packs an acidic punch. Used as a condiment or in hot wing recipes and Cajun delicousies, the Tabasco pepper has made its way into mainstream cooking.
Tarragon A powerful herb, Artemisia dracunculus is a common crop in the Western world. Tarragon is an essential herb for béarnaise sauce and is a compliment to other vegetable dishes, soups, and beef. Use sparingly!
Thai Chile Pepper Don’t get caught without water on hand for this pepper! The heat level hangs in around 8 or 9 for this thin red pepper. You will find it sliced or whole in Thai cuisine, so watch out for the seeds. For those of us who are not gifted with a strong tolerance for heat, we cannot taste anything more than the fire and sweat this little pepper brings on.
Thyme A woody herb, Thymus vulgaris is a Mediterranean herb used in traditional bouquet garni, a bundle of herbs used to season soup stocks and sauces. Thyme is also common in Cajun cuisine such as Creole.
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