Spice reference

Anything added to the meat to make it mo better.

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Spice reference

Postby DATsBBQ » Thu Oct 28, 2010 4:01 pm

Any one own a copy of this?
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If so, is it worth the denars?
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Re: Spice reference

Postby ChileFarmer » Thu Oct 28, 2010 6:09 pm

I don't have that book, the cover looks interesting. Do you know anything about it ? CF :D
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Re: Spice reference

Postby DATsBBQ » Fri Oct 29, 2010 8:29 am

The description is that spices are "sorted" the same way wines are sorted, what spices work well together, what doesn't etc. It had mostly good reviews on Amazon but who knows the background of the reviewers?
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Re: Spice reference

Postby n2dabluebbq » Fri Oct 29, 2010 4:47 pm

how many pesos?(i'm outta denars haha)
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Re: Spice reference

Postby Papa Tom » Fri Oct 29, 2010 9:40 pm

Hmmmm looks good to me. I have a couple similar books but not this one.
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Re: Spice reference

Postby DATsBBQ » Sun Oct 31, 2010 9:23 am

n2dabluebbq wrote:how many pesos?(i'm outta denars haha)

The list price 923 rubles or about 30 US dollars.
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Re: Spice reference

Postby GeekSmoke » Wed Aug 31, 2011 9:06 pm

Just bought the book off Amazon. $20 with shipping. The first half is herbs, and the second half is spices. They are broken down into flavor categories. Each herb and spice lists the foods they are used with, and the different herbs and spices they work best with. It also has a ton of good pictures.
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Re: Spice reference

Postby DATsBBQ » Wed Aug 31, 2011 9:15 pm

GeekSmoke wrote:Just bought the book off Amazon. $20 with shipping. The first half is herbs, and the second half is spices. They are broken down into flavor categories. Each herb and spice lists the foods they are used with, and the different herbs and spices they work best with. It also has a ton of good pictures.


Its on my wish list now. Thanks for the review.
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Re: Spice reference

Postby n2dabluebbq » Sun Sep 04, 2011 8:16 pm

hey dave, i'm going to try and email you something. let me know if you get it.



edit, ok i can't send it from here, so everyone have a look at this. hope it helps y'all!

ok again, never mind. can't load a word doc :violent: :violent: :violent: :banghead: :banghead: :banghead:
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Re: Spice reference

Postby n2dabluebbq » Sun Sep 04, 2011 8:24 pm

since i can't put it on here in a word doc, i'll copy and paste then.

this is which spice to use

Which to Use
The correct spice or herb for any food is the one that tastes right for you. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it. When you're at a loss about what to add to a dish, try something from the list below.

Beans - avocado leaves, cumin, cayenne, chili, epazote, mexican oregano, oregano, parsley, pepper, sage, savory, thyme
Beef - Aleppo pepper, basil, bay, black pepper, chili, cilantro, curry, cumin, garlic, kebsa spices, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme, zatar

Cheese - basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken - Aleppo pepper, allspice, basil, bay, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, pepper, ras el hanout, rosemary, saffron, sage, savory, star anise, sumac, tarragon, thyme

Eggs - basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish - anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, star anise, tarragon, marjoram, zatar

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Lamb - Aleppo pepper, basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, kebsa spice, marjoram, mint, mustard, oregano, parsley, ras el hanout, rosemary, savory, tarragon, thyme

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and Salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme
Soups - Aleppo pepper, basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

Tomatoes - basil, bay leaf, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo filé, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme
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Re: Spice reference

Postby n2dabluebbq » Sun Sep 04, 2011 8:25 pm

this one is herbs....

Herbs:
A herb is a plant that is valued for flavor, or scent. Our use of herbs goes back a long time, A 60,000-year-old burial site in Iraq contained evidence of eight different medicinal plants, probably intended to be taken along in the afterlife. By 3500 B.C., the Ancient Egyptians began to associate less magic with the treatment of disease, and by 2700 B.C., the Chinese started to use herbs in a more scientific sense. Borrowing from the Egyptians and Mesopotamians, Greek physician Hippocrates (460 - 377 B.C.), founder of the Hippocratic oath, developed a system of diagnosis and prognosis using herbs. He considered illness a natural, not supernatural, phenomenon and maintained that medicine should be given without magic. In 77 A.D., Pliny the Elder wrote 37 volumes on natural history, and devoted seven of them to the medicinal uses of plants. In 1652, Nicholas Culpeper published a comprehensive herbal, The English Physician. In it, he systematically cataloged all the known herbal remedies of England. Dedicating his efforts to the common people, Culpeper showed them how they could rely on their own herbal remedies rather than the expensive concoctions of doctors. Needless to say, some doctors of his day didn't admire him for this

Culinary herbs are fresh or dried leaves used as a food flavoring. There are literally hundreds of
plants that can be grown for this purpose. Some of the more popular commercially grown herbs
include basil, cilantro, chives, dill, mint, oregano, parsley, rosemary, sage, and thyme.

Take a clean leaf of the herb and chew but don't swallow. Experience your herbs like you would a fine wine; check the fragrant bouquet, let the leaf meet the tongue and chew thoughtfully. It is not necessary to swallow. Learning about the flavor of the herb this way will help you to decide if it will make the perfect pot roast or sorbet. Add fresh chopped herbs (one at a time) to something bland yet familiar, like butter or sour cream or potatoes. This allows the intensity of the herb to stand on its own and helps you to know how much of the herb to add
Growing herbs indoors is a great way in insure that you always have fresh herbs on hand. All you need is a window. I grow my own herbs at home, and dry what I don’t use, my dried herbs after 1 year in the jar smell and taste better than anything the store sells. Growing your own herbs, is easy.

























Herb or Spice Use to Season Facts About
Allspice Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin and squash The taste of allspice resembles a blend or spices
Anise Used in candies, baked goods and pork. Has a licorice-like flavor
Basil Used in sauces, vegetables, salads, meat, seafood, egg dishes Leaves are used fresh or dried
Bay Leaves Used to season meats, fish, potatoes, sauces, soups & stews Leaves are usually used whole and removed before serving.
Caraway Seeds Used on breads, especially rye bread; cheeses Has a flavor similar to dill
Cardamom Used in curries, cookies & other pastries, breads, pickles Common in Scandinavian and Middle Eastern dishes; Has a sweet, lemony flavor.
Cayenne Pepper Used in meats, soups, sauces, chili, seafood, Mexican & Cajun dishes Thin, red & yellow very hot peppers used whole, or dried and ground.
Celery Seed Used in salads, pickles and relishes, sauces, soups & stews, beef Seeds are sold as whole or ground; Also combined with salt for celery salt
Chervil Used in egg & cheese dishes, vegetables, soups and stews, salads, creamy sauces Looks similar to parsley; common in French cuisine.
Chili Powder Used in chili, sauces, curries, Mexican foods A combination of chili peppers plus other spices, including cumin.
Chives Used in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes Long hollow green leaves have a mild onion flavor; Best when used fresh, but are also used dried
Cinnamon Used in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages. A highly aromatic spice available as cinnamon sticks and as a ground powder.
Cilantro A leafy green herb used in many Middle Eastern, Indian, and Oriental, Spanish and Caribbean dishes. The seeds of cilantro are finely ground to make the spice known as coriander.
Cloves Used in cakes, cookies, and candies, ham, sauces, pickles & relishes Have a strong, spicy-sweet flavor; Used whole or ground; If used whole, they are usually removed before serving.
Coriander Seeds Used in curry, pickles, breads, cakes, cookies. Small fragrant seeds are used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro
Cumin Added to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili Small fragrant seeds; a main ingredient in chili powder.
Curry Powder Used in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices.
Dill Used mainly in pickles , but can also be used in breads, soups, meats, and salads. Also known as dill weed; Both the leaves and seeds of this flavorful herb are used to season foods.
File' powder Used to thicken and add flavor to Gumbo and other Creole dishes. Heat has an adverse affect on File, so add it after a pot of food has been removed from the oven or stove. File' powder is made dried, ground sassafras leaves. It has a root beer like flavor. Cornstarch can be used as a substitute thickener.
Fennel Seed Use in pickles, pizza and spaghetti sauces, breads, cakes, cookies A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise.
Garlic Used in meats, chicken, seafood, stews, sauces, marinade, salad dressings; used in many Italian and Chinese dishes. An herb related to the onion; Its bulb, which is composed of several small cloves; used fresh or dried; also has many health benefits and medicinal uses.
Ginger Used in Oriental dishes, meat, poultry, seafood; Also in squash & pumpkin recipes, cookies, cakes, and breads. Ginger root is used fresh or dried, whole, ground, or cracked; Has a strong spicy-sweet flavor.
Mace `Used in cakes, doughnuts and other baked goods, fish, meat stuffings, and in pickles. Made from the coating of the nutmeg seed; Used both whole and ground; Has a flavor similar to nutmeg, but with a touch of cinnamon.
Marjoram Used as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables and in beverages and jellies. Also called sweet marjoram; Its leaves are used whole or ground;has a sweet, minty flavor.
MSG (monosodium glutamate) Used mainly as a seasoning for meat and seafood, frequently in Chinese and other Asian dishes. It´s added to other foods to enhance flavor. MSG is a vegetable protein, a fine white powder, produced through the fermentation of foods such as molasses.
Mint Used in fruits, desserts, jellies, candies, beverages, and as a garnish. Mint leaves have a distinctive flavor and smell; Used fresh or dried, whole or chopped.
Mustard Used as ground mustard in salad dressings, sauces, cheese and egg dishes. Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. Mustard is sold as whole seeds or as a finely ground yellow powder; Has a strong, hot flavor
Nutmeg Used in breads, cookies, cakes, custard, pies, desserts, vegetables Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor.
Oregano Used in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes. Ground oregano is an ingredient in many types of Italian food; Has a flavor and aroma similar to marjoram, but stronger.
Paprika Used as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. A mild red spice, always used ground; used not only for its flavor, but for its red color.
Parsley Used in soups or salads as a seasoning. Goes well with almost any meat as a garnish. Parsley sprigs are used mainly as a garnish for foods and are often left untouched; Used fresh or dried as a seasoning.
Black Pepper Used to strengthen the flavor of meats, poultry, fish, eggs, cheese, vegetables and more. Black Pepper can be purchased as ground or as whole peppercorns; Best when fresh ground.
Poppy Seeds Used as a topping for rolls, breads, cookies, butters,pastas Poppy seeds have a crunchy nut-like flavor; Used as whole seeds, or they can also be used crushed or ground.
Rosemary Used to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia. Small needle-like leaves are used dried or fresh, whole or ground; Has a sweet but bold aroma and flavor,
Saffron Used in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes Saffron is sold as a ground powder; Has a yellow color and a slightly bitter taste.
Sage Used to season sausage, poultry stuffings, veal, pork, meat loaf, stews, and salads An herb grown for its leaves, used as rubbed or ground; has a slightly lemony taste.
Savory Used with lamb, beef, poultry, egg dishes, squash, beans and lentils. Leaves are used fresh, and dried as whole leaves or dried; Has a flavor similar to thyme.
Sesame Seeds Used on bread, rolls, bagels, salads, and in stir fry Sesame seeds are always used as whole oil seeds; most used on hamburger buns.
Tarragon Used to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus Leaves are used fresh or dried, whole or ground; strong spicy smell & taste; If using dried tarragon leaves, remove them after cooking, since once dried they will not soften again when cooked. .
Thyme Used in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces. An herb used both fresh and dried, whole or ground; Has a strong, but pleasant flavor, resembling a blend of cloves and sage
Turmeric Used in curries, poultry, relishes, pickles, eggs, rice. A member of the ginger family; an orange-yellow powder with a mild flavor
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Re: Spice reference

Postby n2dabluebbq » Sun Sep 04, 2011 8:26 pm

i have other things that are covered to include cheeses wines and chocolates.

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