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(Text)SPICE GUIDE- 151 –
A mortar and pestle is ideal for smaller quantities. Pounding the spice with your
own hands gives you total control over its texture: Crush into coarse bits or grind to
a powder.
A rolling pin is a great alternative to a mortar and pestle. Spread the spices over a
rimmed baking sheet to keep them contained, or place them in a zip-tight plastic bag.
Then roll over them to crush.
A microplane grater will come in handy when grating nutmeg, cinnamon sticks,
lemon and lime zests, and rhizomes like ginger and turmeric.FLAVOR CHEAT SHEET
Looking for a particular flavor? Use this list to find a spice that fits the bill.- Licorice-y: anise, fennel seeds, licorice, star anise
- Bitter: ajwain, capers, celery seeds, fenugreek seeds, mastic
- Earthy or warm: annatto seeds , cardamom, black cardamom, caraway, cumin,
nutmeg, saffron, turmeric - Fruity, tart, or citrus: amchoor, barberry, makrut lime, sumac, tamarind
- Nutty: mahlab, nigella, poppy seeds, sesame seeds
- Pungent: allspice, asafetida, chili peppers, cloves, galangal, ginger, grains of
paradise, mustard, pepper, Sichuan pepper - Sweet: cassia, cinnamon, coriander seeds, juniper berries, paprika, rose, vanilla
Job:07-61264 Title:RacePoint - Herb and Spice Companion
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