Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:172
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:17361264 - Herb and Spice Companion_146-256.indd 173 3/7/15 5:30 pm
(Text)COMMON KITCHEN SPICES- 173 –
In the Kitchen
Dishes: Braises, rice, curries, compotes
Prep: Use cassia quills to flavor long-cooked dishes and
remove before serving, or grind into a powder and add
to dish, any savory or sweet.
Serve: Unlike delicate cinnamon, cassia is pungent and
better suited to savory dishes, including rich meats, cur-
ries, and lentils. Use it in braises, curries, and rice, as
well as in sauces for meat, duck, and chicken. Cassia
also pairs well with lentils and hearty winter vegetables like pumpkin and squash. The
aromatic leaves from a related cinnamon
tree, tejpat leaves or Indian bay leaves
(Cinnamomum tamala), are used widely
in Indian cooking (see page 40).SUBSTITUTIONS
Cinnamon
- Nutmeg
- Allspice
- Indian bay leaves
(crushed)
PAIRINGS
Fruits and Vegetables:
apples, celery, cucumber, onions,
plums, prunes, pumpkin, shallots,
squash, sweet potatoes, tomatoes
Proteins: almonds, beans, beef,
chicken, duck, game, lentils, pork
Seasonings: allspice, anise,
caraway, cardamom, cayenne,
chili peppers, cloves, celery seeds,
coriander seeds, cumin, fennel,
garlic, ginger, honey, Indian bay
(tejpat) leaf, mustard, nutmeg,
paprika, pepper, sesame seeds,
Sichuan pepper, star anise,
tamarind, turmericJob:07-61264 Title:RacePoint - Herb and Spice Companion
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