Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic.

Spice Description
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.

Where to Buy Cardamom on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system. Click here to shop for cardamom.

Culinary Uses
The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes.

Cardamom is used mainly in the Near and Far East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual..

Spice Description
Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour. Measuring 12-16 mm (1/2”-5/8”) long, they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud.

Preparation and Storage
Cloves are best bought whole. As a powder flavour quickly deteriorates. Being extremely hard, it is difficult to grind cloves with a mortar and pestle so an electric grinder such as a coffee grinder is recommended. Store in an airtight container out of direct light.

Culinary Uses
Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.

Attributed Medicinal Properties
Folklore says that sucking on two whole Cloves without chewing or swallowing them helps to curb the desire for alcohol. Traditional Chinese physicians have long used cloves to treat indigestion, diarrhea, hernia, and ringworm, as well as athlete's foot and other fungal infections. India's traditional Ayurvedic healers have used Cloves since ancient times to treat respiratory and digestive ailments. The medieval German herbalists used cloves as part of anti-gout mixture. Early American Eclectic physicians used cloves to treat digestive complaints, and they added it to bitter herbal medicines to make them more palatable. They were also the first to extract clove oil from the herbal buds, which they used on the gums to relieve toothache. A few drops of the oil in water will stop vomiting, and an infusion will relieve nausea. Essential oil of clove is effective against strep, staph and pneumomocci bacterias. Contemporary herbalists recommend vloves for digestive complaints and its oil for toothache. The primary chemical constituents include eugenol, caryophyllene, and tannins. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions. Japanese researchers have discovered that like many spices, clove contains antioxidants. Antioxidants help prevent the cell damage that scientists believe eventually causes cancer. On the other hand, in laboratory tests, the chemical eugenol, has been found to be a weak tumor promoter, making clove one of many healing herbs with both pro- and anti-cancer effects. At this point, scientists aren't sure which way the balance tilts. Until they are, anyone with a history of cancer should not use medicinal amounts of clove. For otherwise healthy non-pregnant, non-nursing adults, powdered clove is considered nontoxic. Additionally, dentists have used clove oil as an oral anesthetic. They also used it to disinfect root canals. Clove oil still is an active ingredient in several mouthwash products and a number of over-the-counter toothache pain-relief preparations. Cloves kill intestinal parasites and exhibits broad anti-microbial properties against fungi and bacteria, thus supporting its traditional use as a treatment for diarrhea, intestinal worms, and other digestive ailments. Like many culinary spices, Cloves helps relax the smooth muscle lining of the digestive tract. And finally, eating cloves is said to be aphrodisiac..

Indians tend to use garam masala (another type of curry powder, of which there are also many incantations) the way people in the west use curry powder. An exception is in the south they have developed a mixture called "sambhar powder" that is quite different from garam masala.

Actually, the word curry is derived from the south Indian word curriel, which was used in the local language (Tamil) for a fish stew that had tamarind and curry leaves (which is where these leaves also get their name even in local languages). This was then picked up and transformed into the present "curry" by the British. The word "curry", in its English sense, has no direct translation into any to India's fifteen languages, and Indians do not use the term even when speaking English.

Below are a few different blends of "English memsahib" curry powders. These mixes are similar to the "curry powder" you would find in a grocery store, and can be used in any recipe that calls for "curry powder". Blending it yourself has the advantage that the mix is likely to be fresher than the store bought version, and in addition you can adapt it to your own personal taste

History
It has a sweet and aromatic taste, similar to anise and licorice. Fennel was well-known and revered among the ancient Greeks and Romans. They enjoyed chewing on its sweet stalks, appreciated its medicinal qualities and even decked their heroes with it. In the Middle Age, it was used in amulets to protect from witchcraft. The Puritans dubbed the fennel seed as their "meeting seed" and chewed it during their long church services. Fennel is now grown in India, China, Egypt, Turkey, Australia and the United States.

Cooking
Fennel nicely complements almost any kind of fish preparation. Dry stalks of fennel placed under fish or shrimp being grilled or barbecued gives them a wonderful flavor. Fennel features in several Italian recipes such as tomato sauces and sausages. It is a key ingredient in several spice and herb blends such as Indian curry powders, Chinese Five Spices and the French Herbes de Province. The seeds give a distinctive flavor to baked goodies like bread, cakes and cookies. In some countries, fennel seeds are served with sugar as an after-meal mouth freshener.

Health Benefits of Fennel
Fennel's medicinal properties were discovered long before its use as a herb. The Roman naturalist Pliny extolled its virtues as an eye-strengthener. A few sprigs of fennel can be added to tea as a remedy for indigestion. It is also known that funnel can boost the production of milk in a nursing mother. Fennel is also a good source of Vitamin C. Also, the substance that gives fennel its anise-like taste - anethole - has been scientifically proven to fight against cancer and inflammation.

Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France. It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder. Commercially, it is used in the preparation of mango chutneys and as a base for imitation maple syrup. In India it is used medicinally, and as a yellow dyestuff. It is also an oriental cattle fodder and is planted as a soil renovator. In the West, fenugreek’s therapeutic use is now largely confined to the treatment of animals, though historically. it has been used in human medicine. The name derives from the Latin ‘Greek hay” illustrating its classical use as fodder.

Spice Description
Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.

Bouquet: Warm and penetrating, becoming more pronounced when the seeds are roasted. Ground, they give off a ‘spicy’ smell, pungent, like an inferior curry powder which would probably contain too much fenugreek.

Flavour: Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.

Hotness Scale: 2

Where to Buy Fenugreek on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system. Click here to shop for fenugreek.

Preparation and Storage
Dried seeds should be lightly roasted before using (don’t overdo it though, or they will become bitter). After roasting, they are easily ground. A small amount will complement many other spices, but too much can be overpowering. If the seeds are required as part of a curry paste they can be soaked overnight to swell and soften, and be easily mixed with the other ingredients.

Culinary Uses
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing  teaspoon of seed with two cups of water for five minutes.

Attributed Medicinal Properties
Fenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for  treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. Fenugreek is also an excellent source of  selenium, an anti-radiant which helps the body utilize oxygen. Fenugreek is a natural source of iron, silicon, sodium and  thiamine. Fenugreek contains mucilagins which are known for soothing and relaxing inflamed tissues. Fenugreek stimulates the  production of mucosal fluids helping remove allergens and toxins from the respiratory tract. Acting as an expectorant,  Fenugreek alleviates coughing, stimulates perspiration to reduce fevers, and is beneficial for treating allergies, bronchitis  and congestion. In the East, beverages are made from the seed to ease stomach trouble. The chemical make-up is curiously  similar to cod liver oil, for which a decoction of the seed is sometimes used as a substitute. Many other properties are  ascribed to it in India and the East and not surprisingly include aphrodisiac. Fenugreek seeds contain alkaloids, including trigonelline, gentianine and carpaine compounds. The seeds also contain fiber,  4-hydroxyisoleucine and fenugreekine, a component that may have hypoglycemic activity. The mechanism is thought to delay  gastric emptying, slow carbohydrate absorption and inhibit glucose transport. Fenugreek may also increase the number of insulin receptors in red blood cells and improve glucose utilization in peripheral tissues, thus demonstrating potential anti-diabetes effects both in the pancreas and other sites. The amino acid 4-hydroxyisoleucine, contained in the seeds, may also directly stimulate insulin secretion.

Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off
jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.

Garlic has long been considered a medicinal food. It was used to protect against plague by monks in the Middle Ages. Hippocrates used garlic vapors to treat cervical cancer. Garlic poultices were placed on wounds during World War II as an inexpensive, and apparently quite effective replacement for antibiotics which were scarce during wartime.

Now science is beginning to prove the medicinal properties of garlic that our ancestors took for granted. Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health.

Other studies show garlic can reduce LDLs or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots which could potentially lead to heart attack or stroke.

All of this natural medicine comes at a cost of only 4 calories per clove

Now, licorice wasn't always used in candy of course, it was often put into a drink consumed by the ancient Egyptians. Often time warriors would use licorice because it could help out on long marches when a thirst needed slaking. Many wise men in many countries like Alexander the Great and the Indian prophet, Brahma, encouraged the use of licorice for its healing properties. Even today the Aveda Company makes a comforting tea using the licorice root, Glycyrrhiza Glabra. Licorice has even been used to soothe coughs and heal peptic ulcers.

In spite of all its medicinal qualities, its most popular quality is its wonderful sweetness and its use in candies. It can be found around the world: In the United States of course, and in Germany, England, the Netherlands, and Nordic countries. Its popularity knows no boundary. In 1914 theAmerican Licorice Company was founded in Chicago, Illinois. Black Vines were born that year and have remained a popular treat ever since.The chewy black goodness evolved into "yummies" such as: Black Crows, Licorice Snaps, Black Scotties, and an all time favorite, Goodand Plenty. My favorite was a product call "Allsorts." These were originally manufactured in England and looked like beautiful candy jewelswith licorice surrounded by pink, blue, and yellow confections. They were cut into squares, cylinders, and rounds; usually layered so youcould see the licorice in the center of say a pink round candy. The look was tempting and the taste magnificent. You can still buy these today.

Eventually, in 1920 the classic Raspberry Vines made their debut, and while they weren't really licorice, they became synonymous with licorice because they were produced by the same company and had the same chewy characteristics as real black licorice. However, red licorice is made with strawberry or cherry extracts; they are not made with the licorice root, therefore, they don't taste anything like black licorice, but are delicious in their own right.

Licorice has been used for kinds of purposes throughout the ages. One thing that stands true is the tastiness and the memories we get when licorice is on our palate. We reminisce a bit about when life seemed to move a bit slower, or when  grandpa would hand us a licorice morsel out of his jar. Whatever the memory is, there is no denying the history and goodness of a licorice treat!

Christopher Pratt is President of Candy Warehouse, the leading candy store for bulk candy discounts and specialty candy for specific occasions. Candy Warehouse has novelty candy for many special occasions such as licorice for all your special  holiday needs.

Spice Description
In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. As it is dried, it develops its charcteristic aroma but loses its bright red colour. Mace from the West Indies is a yellowish brown colour and with fewer holes than mace from East Indian nutmegs which are more orange when dried. The  mace from either locale can become brittle and horny, though the best quality mace will retain some pliability and release a  little oil when squeezed. It is flattened and sometimes roughly broken into ‘blades’. It is also sold ground and sometimes  still enclosing the nutmeg.

Preparation and Storage
Dried mace pieces are not easy to crush. Ready-ground mace is easier to use, but will deteriorate much more quickly. Whole mace pieces can be steeped in liquid and then the liquid can be used, or the mace pieces can be removed after cooking. One  ‘blade’ is strong enough to flavour ameal of four to six portions.

Culinary Uses
Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is a lighter colour and can be used in  light-coloured dishes where the darker flecks of nutmeg would be undesirable. A small amount will enchance many recipes,  adding fragrance without imposing too much flavour. Mace works especially well with milk dishes like custards and cream  sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed  soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting  side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches .

The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and  claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the  trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime,  which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other  islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and  when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the  French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of  Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the  cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself  the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg  in one corner.

Nutmeg has long been lauded as possessing or imparting magical powers. A sixteenth century monk is on record as advising  young men to carry vials of nutmeg oil and at the appropriate time, to anoint their genitals for virility that would see them  through several days. Tucking a nutmeg into the left armpit before attending a social event was believed to attract admirers.  Nutmegs were often used as amulets to protect against a wide variety of dangers and evils; from boils to rheumatism to broken  bones and other misfortunes. In the Middle Ages carved wooden imitations were even sold in the streets. People carried  nutmegs everywhere and many wore little graters made of silver, ivory or wood, often with a compartment for the nuts. Nutmeg is not a nut and does not pose a risk to people with nut allegies. Allergy to nutmeg does occur, but seems to be rather rare.

In the middle ages people continued to use it. Sharp spices were not common at this time. Oregano was one of the few food flavorings available to give variety to the daily fair. The people of the dark age cast about for medicinal properties in whatever form they could find. They would chew the oregano leaves as a cure for rheumatism, toothache, indigestion, and as a cough suppressant.

Oregano found its way to China probably via the spice road that wended through the Middle-East during the Medieval period. Here again it was a medicinal herb. Doctors prescribed it to relieve fever, vomiting, diarrhea, jaundice, and itchy skin. Later, the English found a use for oregano as an additive to snuff (which was generally a tobacco concoction taken through  the nose). It was also used as a perfume in sachets.  In spite of its use in England, Oregano was little known in the United States prior to the Second World War. Soldiers discovered the flavors and aromas during the Italian Campaign and brought back the spice and the desire for it.

The oregano sold on the spice racks of stores today is usually made up of several varieties. Oregano heracleoticum, also  Coridothymus capitatus (syn. Thymus capitatus) and Thymus mastichina are sometimes blended with the vulgare (common European)  sort.

It is also graded for quality, depending on the proportion of flesh to seeds and pith. In Hungary there as six classes ranging from Kulonleges (exquisite delicate) to Eros (hot and pungent). Commercial food manufacturers use paprika in cheeses,  processed meats, tomato sauces, chili powders and soups. Its main purpose is to add colour. If a food item is coloured red, orange or reddish brown and the label lists ‘Natural Colour’, it is likely paprika. Where to Buy Paprika on the Internet For online purchases we recommend buying through one of the reputable dealers associated with Amazon using their secure  online ordering system and backed by the trusted Amazon return policy. Buy paprika here.  Spice Description

Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. They may be small and
round (Spain and Morocco) or pointed and cone shaped (Hungary and California). They are larger and milder than chilli
peppers. Paprika is produces from peppers ripened to redness, sometimes called ‘pimento’, the same as used to stuff olives.
The powder can vary in colour from bright red to rusty brown.

Preparation and Storage
Paprika deteriorates quickly, so it should be purchased in small quantities and kept in airtight containers away from sunlight..

Culinary Uses
Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour. It spices and colours cheeses and cheese spreads, and is used in marinades and smoked foods. It can be incorporated  in the flour dusting for chicken and other meats. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews,  casseroles and vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic red colour. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing.