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Description |
Uses |
Black
and White Pepper are both obtained from the small dried
berry of the vine Piper nigrum. For White Pepper, the
berry is picked when fully ripe. The outer layer of shunken
skin is removed, leaving the dried, grayish-white kernel.
It has a milder, more delicate flavor than Black Pepper.
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White
Pepper is used whole in pickling spices and marinades. Ground
White Pepper is used in light colored foods such as sauces
and soups. It is especially popular in European cuisine.
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Description |
Uses |
Poppy
is the dried, kidney-shaped seed of the annual Papaver somniferum.
The seeds are very small in size, slate blue in color and
are nut-like in flavor.
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Poppy
Seed is used topically on breads and rolls, and added to
vegetables and salad dressings. Turkish cuisine uses toasted
Poppy Seeds, while Indian and Turkish spice blends rely
on crushed Poppy Seeds for flavor and texture. |
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Description |
Uses |
Rosemary
is the dried leaves of the evergreen Rosmarinus officinalis.
The slender, slightly curved leaves resemble miniature curved
pine needles. Normally hand harvested, the Rosemary plant
grows about 2 to 3 feet tall and is very hardy as it grows
under harsh mountainous conditions. |
Rosemary
is found in bouquet garni, herbes de Provence, and seasoning
blends for lamb and Mediterranean cuisines. |
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Description |
Uses |
Saffron
is the dried yellow stigmas of the violet flowers of Crocus
sativus, a member of the Iris family. The stigmas must be
harvested by hand and it takes 225,000 of them to make one
pound of saffron. |
Saffron
is mainly used as a colorant and flavoring for cheeses,
pastry, rice, and seafood dishes. Saffron is used in spice
blends for paella, curry, kheer, and bouillabaisse.
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