Caraway seed can be used whole or ground. It is widely used in Eastern european cooking, particularly in vegetable dishes and baking. The mild aniseed flavour has been revered since ancient times.
They are used in Indian cooking, both in the whole state as well as crushed or ground (see entry for Chilli Ground). If used whole, the Chilli is usually removed before eating. Chilli is included in Pickling Spice
Cinnamon is one of the most widely used spices and its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking. Use a 5 inch piece in meat, vegetable, fish or rice dishes. It can also be used to flavour rice pudding or other mil based dishes.
Use sparingly instead of whole cloves when the clove bodies would detract from the dish. Use with stewed or baked fruit, fruit puddings, Christmas pudding and sweet sauces.
Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so. It is an indispensible ingredient in most Curry Powder.
After pepper, coriander is probably the most widely used spice. The seeds have a warm, aromatic flavour but because of the indigestible husk they are usually used in the ground form (see Coriander Ground). Coriander is one of the essential ingredients of Indian cooking. The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.
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