Colonial spicesColonial spices

SpiceSpice

A spice is a dried seed, fruit, root, bark, or A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours. In the flavour a dish or to hide other flavours. In the kitchen, spices are distinguished from herbs, which kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring or as are leafy, green plant parts used for flavoring or as garnish.garnish.

Advieh Advieh

Advieh is a spice mixture used in Persian cuisine. Advieh is a spice mixture used in Persian cuisine. It is used in rice dishes, as well as in chicken and It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, varies from the Persian Gulf to the Caspian Sea, common ingredients include cardamom, cloves, common ingredients include cardamom, cloves, cinnamon, rose petals or rose buds, cumin, and cinnamon, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or nutmeg, black pepper, mace, coriander, or sesame.sesame.

BaharatBaharat

Baharats a spice mixture or blend used in Arab Baharats a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Baharat is the in Turkish and Iranian cuisine. Baharat is the Arabic word for 'spices'. The mixture of finely Arabic word for 'spices'. The mixture of finely ground spices is often used to season lamb, fish, ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a chicken, beef, and soups and may be used as a condiment.condiment.

BerbereBerbere

Berbere is a spice mixture whose ingredients Berbere is a spice mixture whose ingredients usually include chile peppers, garlic, ginger, dried usually include chile peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and basil, korarima, rue, white and black pepper, and fenugreek. It is a key ingredient in the cuisines of fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.Ethiopia and Eritrea.

Chaat masalaChaat masala

Chaat masala is spice mix, used in Indian and Chaat masala is spice mix, used in Indian and Pakistani Cuisine. It typically consists of dried Pakistani Cuisine. It typically consists of dried mango powder, cumin, coriander, dried ginger, mango powder, cumin, coriander, dried ginger, salt, black pepper and chili powder. The salt, black pepper and chili powder. The ingredients are combined and served on a small ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts dried and formed into a bowl, at chaat carts especially iespecially inn Northern India, Pakistan and even Northern India, Pakistan and even Southern India.Southern India.

Chili powderChili powder

Chili powder is the ground, dried fruit of Chili powder is the ground, dried fruit of one or more varieties of chili pepper, one or more varieties of chili pepper, sometimes with the addition of other sometimes with the addition of other spices. It is used as a spice to add spices. It is used as a spice to add piquance and flavor to dishes. In piquance and flavor to dishes. In American English the name is usually American English the name is usually spelled "chili", or "chile". spelled "chili", or "chile".

Jerk spiceJerk spice

Jerk is a style of cooking native to Jamaica in Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Ingredients include cloves, cinnamon, tofu. Ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.scallions, nutmeg, thyme, garlic, and salt.

By: Orhan and Kostantin VIBy: Orhan and Kostantin VIвв