| # | TextInfo,A,78
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| 1 | ALLSPICE |
| 2 | Available ground or whole; one spice, it |
| 3 | resembles a blend of cloves, cinnamon and |
| 4 | nutmeg. |
| 5 | |
| 6 | ANISE SEED |
| 7 | Seed or ground; aroma and flavor resemble |
| 8 | licorice. |
| 9 | |
| 10 | BASIL |
| 11 | Broken leaves or ground; sweet, faintly |
| 12 | anise-like flavor and aroma. |
| 13 | |
| 14 | BAY LEAVES |
| 15 | Leaves up to 3 inches long, or ground. |
| 16 | |
| 17 | CARAWAY SEED |
| 18 | Seeds up to 1/4 inch long; have character- |
| 19 | istic aroma and slightly sharp taste. |
| 20 | |
| 21 | CARDAMOM SEED |
| 22 | Whole pods with seeds; ground (seeds and |
| 23 | pod ) or decorticated ( seeds only ) and |
| 24 | ground. Has pleasant aroma, slightly sharp |
| 25 | taste. |
| 26 | |
| 27 | CELERY SEED |
| 28 | Seeds; ground and combined with salt |
| 29 | (celery salt); slightly bitter, fresh-celery |
| 30 | flavor. |
| 31 | |
| 32 | CHERVIL |
| 33 | Leaves resembling parsley; has pleasant |
| 34 | aroma and flavor resembling tarragon. |
| 35 | |
| 36 | CHILI POWDER |
| 37 | Red to very dark red powder, with charac- |
| 38 | teristic aroma and varying degrees of |
| 39 | pungency. Refrigerate. |
| 40 | |
| 41 | CHIVES |
| 42 | Fresh, thin tubular leaves; freeze-dried and |
| 43 | chopped; flavor mild, onion-like. |
| 44 | |
| 45 | CINNAMON |
| 46 | Sticks of rolled bark in various lengths, or |
| 47 | ground. Flavor and aroma are sweet and |
| 48 | pungent. Short sticks (about 3 inches) are |
| 49 | most available. |
| 50 | |
| 51 | CLOVES |
| 52 | Whole or ground; flavor and aroma are |
| 53 | strong, pungent and sweet. |
| 54 | |
| 55 | CORIANDER SEED |
| 56 | Whole or ground; flavor and aroma are dis- |
| 57 | tinctively lemon-like. |
| 58 | |
| 59 | CUMIN SEED |
| 60 | Whole or ground; flavor and aroma are |
| 61 | strong and slightly bitter. |
| 62 | |
| 63 | CURRY POWDER |
| 64 | A blend of many ground spices; golden in |
| 65 | color, has distinctive flavor characteristic |
| 66 | of cooking of India. |
| 67 | |
| 68 | DILL |
| 69 | Leaves and stems (weed) and seeds; flavor |
| 70 | and aroma slightly sharp. |
| 71 | |
| 72 | FENNEL SEED |
| 73 | Whole or ground; flavor and aroma are |
| 74 | sweet, anise-like. |
| 75 | |
| 76 | GINGER |
| 77 | Whole, ground or cracked ( in small |
| 78 | pieces). Crystallized or candied ginger is a |
| 79 | confection but may be added to chutneys, |
| 80 | baked goods, used as a garnish. Flavor and |
| 81 | aroma are pungent, sweet, taste is "hot." |
| 82 | |
| 83 | MACE |
| 84 | Whole or ground; flavor and aroma of |
| 85 | nutmeg but stronger, less delicate. |
| 86 | |
| 87 | MARJORAM |
| 88 | Leaves or ground; distinctive aroma similar |
| 89 | to oregano, flavor slightly bitter. |
| 90 | |
| 91 | MINT |
| 92 | Fresh or dried leaves, or flakes; flavor and |
| 93 | aroma strong and sweet; provides cool |
| 94 | after-taste. |
| 95 | |
| 96 | MUSTARD SEED |
| 97 | Whole or powdered; yellow seeds have no |
| 98 | odor but sharp, pungent taste when com- |
| 99 | bined with water; brown seeds combined |
| 100 | with water have sharp, irritating odor and |
| 101 | pungent taste. |
| 102 | |
| 103 | NUTMEG |
| 104 | Whole seed up to I l/4 inches long, or |
| 105 | ground; flavor and aroma are sweet, charac- |
| 106 | teristic. |
| 107 | |
| 108 | OREGANO |
| 109 | Leaves or ground; flavor and aroma similar |
| 110 | to marjoram and thyme but stronger. |
| 111 | |
| 112 | PAPRIKA |
| 113 | Powder, varying in color from rich bright |
| 114 | red to brick red; flavor and aroma slightly |
| 115 | sweet, may have slight"bite." Refrigerate. |
| 116 | |
| 117 | PARSLEY |
| 118 | Leaves and stems; dried flakes; flavor and |
| 119 | aroma mild, characteristic. |
| 120 | |
| 121 | PEPPER |
| 122 | Black pepper is available as whole pepper- |
| 123 | corns and cracked, coarsely ground or |
| 124 | ground; white pepper comes whole and |
| 125 | ground; red pepper comes as whole pods |
| 126 | ranging from 3/8 inch to 12 inches long, and |
| 127 | ground or crushed. All have hot biting taste |
| 128 | and characteristic odor. White pepper is |
| 129 | mildest; red pepper varies from mild to |
| 130 | intense; cayenne pepper is the "hottest" |
| 131 | spice. Refrigerate red and cayenne pepper. |
| 132 | |
| 133 | Green peppercorns are also available. |
| 134 | |
| 135 | POPPY SEED |
| 136 | Whole; flavor and aroma are sweet, mild, |
| 137 | nut-like. |
| 138 | |
| 139 | ROSEMARY |
| 140 | Needle-like leaves; flavor and aroma are |
| 141 | distinctive, tea-like, bittersweet. |
| 142 | |
| 143 | SAFFRON |
| 144 | Strands 1/2 inch to 3/4 inch long, or ground; |
| 145 | aroma is strong, medicinal; flavor pleas- |
| 146 | antly bitter. |
| 147 | |
| 148 | SAGE |
| 149 | Leaves about 3 inches long, rubbed or |
| 150 | ground; flavor and aroma slightly bitter. |
| 151 | |
| 152 | SAVORY |
| 153 | Leaves or ground; aroma is pine-like. |
| 154 | |
| 155 | SESAME SEED |
| 156 | Whole; flavor and aroma slightly nut-like. |
| 157 | |
| 158 | TARRAGON |
| 159 | Leaves; flavor and aroma are sweet, anise- |
| 160 | like. |
| 161 | |
| 162 | THYME |
| 163 | Leaves or ground; flavor is pungent, aroma |
| 164 | distinctive. |
| 165 | |
| 166 | TURMERIC |
| 167 | Ground; brilliant-yellow in color; flavor |
| 168 | slightly bitter, aroma pepper like.
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