Cardamom



Latin name: (black cardamom) Amomum villosum,
(green cardamom) Elettaria cardamomum
Chinese name: sha ren (meaning “sand seeds” in English)
Other names: grains-of-paradise fruit



Hi, I'm a member of the ginger family.  Believe it or not I'm an expensive date since I'm considered  to be the second most valued spice in world (can you guess what spice takes first place)?  I can be found in India, Guatemala and Ceylon (now known as Sri Lanka).  Some say my flavor is intense, pungent and sweet tasting.  That's why I pair up well with the curry dishes of India.  I can cool it down in Scandanavian countries where my spice is often added to breads.  The Danish add a pinch or two of me to their coffee cakes, pastries, apple pies and specialty breads for a unique flavor.  I have a warming quality that makes me especially soothing to the stomach. Arabic countries use me in a big way for flavoring their coffees while India made me the focal point in spicing up their chai teas. Ummm, yummy. Try me out and see. My name is Cardamom.

http://www.starbucks.com/blog/chai-tea-latte-experience-a-classic-again/1074

Caraway

Botanical: Carum carvi
Family: Umbelliferae (carrot) - Apiaceae (parsley)
Other Common Names: Kummel, Caraway Fruit, 
Oleum Carvi, Oleum Cari

As far as spices go, I look good for my age. The Europeans have used me in cooking for over 5000 years. I'm indigenous to Asia as well as to northern and central Europe. It's no wonder that I'm largely grown in Germany, Russia and Morocco. These countries are famous for some of the tastiest sauerkraut, sausages, cheeses, cabbage, rye breads and soup dishes in the world. Holland is my biggest fan since they're the largest producer of my seeds. Why don't you try my sweet, tangy flavor in your cooking today. Hi, my name is Caraway.

Bay Leaf

Common name: Bay Leaf
Botanical name: Laurus nobilis
Family: Lauraceae

I was raised under the Mediterranean sun and am a standard in American cooking.  I can be found in soups, stews, meat and vegetable dishes. The French love for me to flavor their classic dishes such as bouillabaisse and bouillon.  My leaves have a heady aroma and a sharp, bitter taste.  In ancient times my leaves were a symbol of health, good fortune and honor.  Today most people think of me as useful in more hearty dishes such a bean soups, meat stews,  sauces and chilis. Be sure to remove my grand, flavorful leaves before serving your dish. Buon appetito! Bay Leaf.

Basil

Also indexed as: Common Basil, 

Ocimum basilicum, Sweet Basil

I'm a bright green, leafy plant that's associated with the mint family. You can find me in the United States, France and Mediterranean regions of the world. My herbal, sweet bouquet is often used in Thai cooking and complements meat, cheese, vegetable and egg dishes. I am loved by the Romans, hated by the Greeks and was cherished by the early Americans. The Hindus consider me such a good luck charm that they plant me in their homes to bring about happiness to their families. The next time we meet for dinner, try dishes that include me in tomato sauces and pastas. I'm also a perfect fit with baked chicken, lamb or fish especially when I team up with my friends garlic, thyme and oregano. My name is Basil.

Anise

Latin name - Pimpinella anisum
aka - Anis, Aniseed, Sweet Cumin, Sweet Fennel,
Tut-te See-Hau (native American),
Yan kok (Chinese), Saunf (Indian).

My history as a spice goes way back.  I've been used for medicinal purposes and as a flavoring since prehistoric times.  The Romans even used me to prevent indigestion.  It's been said that I'm also helpful in preventing bad dreams, treating scorpion bites and to ward off the evil eye.  Even more tasty uses have been found for me in recent times. My seeds have the aroma and taste of licorice. I'm a distant cousin of the caraway, dill, cumin and fennel families. My pedigree is native to the Middle East but I can also be found in Mexico and Spain.  The Europeans use me to flavor cookies, cakes and sweet breads while I end up in soups and stews in India and the Middle East.  My licorice-like flavor is the star of the show in candies while my oil ends up as a unique accent in liquors. I can even spice up fish and seafood dishes.  Please let me introduce myself, my name is Anise.

Allspice

Latin Name: Pimenta dioica
Common Names: Jamaica pepper, Kurundu, Myrtle pepper,
pimenta, newspice

Some people think that I'm a blend -- not true.  I'm pungent and fragrant with a personality all of my own.  Some people think of me as a tasty combination of cinnamon, cloves and nutmeg.  I hale from the island of Jamaica, Mexico and the Honduras. My warm, sweet flavor make me a perfect fit in a wide variety of both savory and sweet dishes.  I can be used in Jamaican foods as well as for a pickling spice.  I'm especially tasty in spiced tea mixes, cakes, cookies and pies.  Food producers add my multi faceted flavor to ketchups, pickles and sausages.  Hello, my name is Allspice.