Here are all the spice histories that I have.
Enjoy them. Sharon Stevens.
ALLSPICE.....(Pimento officinalis); also called Pimento, Jamaica
Pepper, ar Jamaica Pimento; native to Western Hemisphere and the
only major spice produced exclusively in this area; discovered by
Columbus in 1494, but not recognized as a spice at that time;
introduced in Europe in early 17th century; the nearly ripe fruit
of evergreen tree of myrtle family; fruit or berries are sun-dried
until dark reddish-brown in color; available both whole and
ground; flavor resembles a blend of Cloves, Cinnamon and Nutmeg and
intensifies in food on standing.
USES.........Allspice has versatility in its uses. Whole Allspice
may be used in soups, stews, pot roasts, sauerbraten, sauces,
marinades, beverages, pickled beets, pickles, preserves, stewed
fruit and in poaching, boiling or steaming fish or shellfish. Use
ground Allspice in cakes, cookies, candy, frostings, plum
pudding, fruit pies, mincemeat, fruit, meat loaf, pot roast, chili
sauce, catchup (yes, that's the way it was spelled),tomato sauce,
spaghetti sauce, barbecue sauce, French dressing, soups, pickled
eggs, sweet potatoes and squash.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
GROUND: 1/4 - 1 teaspoon in angel food cake mix or other cakes.
1/8 - 1/4 teaspoon in 2 cups sweet potatoes.
1 - 1 1/2 to 2 Cups graham cracker crumb pie crusts.
1/4 - 1/2 teaspoon to 1 pound powdered sugar for frosting
1/2 teaspoon to 1 Cup coconut, toasted.
1/2 teaspoon to 1-inch slice ham.
2 teaspoons to 2 Cups waffle mix
2 teaspoons in recipe calling for 2 Cups flour.
1/8 teaspoon to 1 pound ground beef.
WHOLE: 3 for 2 - 3 cups of pea soup.
4 - 6 for each 2 pounds of fish when poaching.
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ANISE SEED (Pimpinella anisum)..native for Mediterranean area,
also grown in Mexico; one of the commodities taxed by Edward I for
revenue to repair London Bridge; green-grey fruit or seed of plant
of parsley family; available whole and in extract; unmistakable
strong licorice flavor.
USES....Anise Seed may be used whole or crushed in cookies, cakes,
breads, candy, cheese, applesauce, sausage, beverages, fruit pies,
pickles, beef stew, fruit salads, salad dressings, appetizer,
baked apples, stewed fruits, sauces and in fish and shellfish
cookery.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1/2 teaspoon, crushed, in 8 inch coffee cake recipe or mix.
1 Tablespoon sprinkled over tops of 2 dozen cup cakes.
1/2 - 1 teaspoon, crushed, to 6 apples-baked or stewed.
1-1/2 - 2 teaspoons in cookie recipe yielding about 5 dozen
1/4 - 1/2 tsp crushed, in 2 tbsp butter for basting 1 pound fish.
1/4 - 1/2 tsp in 8 ounce package cream cheese for spread.
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BASIL (Ocimum basilicum); also called Sweet Basil; native to
India, also comes from North Mediterranean countries; called "Herb
of Kings" by ancient Greeks and worshiped in India; leaf of plant
of mint family; available as dried leaf; has aromatic clove-like
aroma.
USES........Basil is sometimes called the "tomato herb" and may be
used in most tomato recipes. Also widely used when preparing
stuffings, noodles, rice, beef stew, venison, pork, hamburger,
meat loaf, duck, lobster, shrimp, fish, veal, lamb, pizza, green
or vegetable salads, French dressing, soups, eggplant, potatoes,
carrots, spinach, peas, eggs, cheese, jelly, barbecue sauce and
blends well with other herbs in seasoning foods.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 3/4 tsp in 1/2 C butter for spreads on bread.
1/4 - 1/2 tsp in 2-1/2 C tomato or vegetable soup.
1/4 - 1/2 tsp in 2 C green vegetables.
3/4 - 1-1/2 tsp to 1-1/2 lbs pork chops or roasts.
1/2 - 3/4 tsp to 1 head cauliflower
1/8 - 1/4 tsp in 2 Tbsp butter for basting 1 lb fish or 1-1/2 lbs
chicken.
1/4 - 1/2 tsp to 6 eggs--scrambled, egg salad, or eggs a la
goldenrod.
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BAY LEAVES (Laurus nobilis); also called Laurel Leaves; native
to Mediterranean area; ancient Greeks gave bay or laurel wreaths
to winners of Olympic Games, poets and heroes; aromatic dried
green leaf of evergreen tree; has a distinct, strong, pungent
flavor, almost bitter; strength of flavor increases with amount
used and cooking time; usually removed from food when cooking in
completed.
USES..........Bay Leaves are used in soups; chowders; pickling;
steaming, boiling or poaching fish and shellfish; tomato juice;
custard sauce; French dressing; marinades; water for cooking
vegetables; and when preparing aspics, pot roast, sauerbraten,
game, variety meats and stews.
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BEEF FLAVOR BASE... is an excellent base for soup and gravy. It
may also be used in sauces; sour cream and onion dips; casseroles;
vegetables; stew; beef pot pie; noodles; certain molded salads;
spreads; dumplings; beef hash; hamburgers; meat loaf; meat balls;
wild or brown rice; fried rice; liquid for simmering meat balls,
swiss or country fried stead and pot roast; spaghetti sauce and in
butter or liquids for stuffings.
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BON APPETIT....a blend of seasonings which has a celery note; used
to enhance most foods with the exception of sweets; decrease salt
in recipe when using. It is a very versatile seasoning.
USES.... In all types of meat cookery, chicken and other poultry,
soups, some breads, sauces, gravies, vegetables, appetizers, eggs,
cheese dishes, fish and sea food, salads, salad dressings, dips,
spreads, sandwich fillings, stuffings, tomato juice, cocktail
sauce and seasoned butter. May also be used at the table to
sprinkle over food to taste, as salt and pepper.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 1-1/2 tsp to 1 lb ground beef
3/4 - 1-1/2 tsp to 2 cups vegetables
3/4 - 1-1/2 tsp to 1-1/2 lbs beef, veal or other meats.
1-1/2 - 2 tsp to 1 lb dried beans or lentils
1/4 - 1/2 tsp to each 1 cup white sauce
1/2 - 1-1/2 to 2 cups oyster stew
Sprinkle to taste over baked potatoes, French fries, cottage
cheese, tossed salads or sliced tomatoes.
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CARAWAY SEED..(Carum carvi); native to Europe; imported chiefly
from the Netherlands; recorded in 1552 B.C. in medical papyrus to
Thebes; used by ancient Greeks and Romans in cooking; the fruit or
seed of plant of parsley family; small, brown, crescent-shaped
seed; distinctive pleasant flavor with sweet undertone; use
sparingly.
USES...Caraway Seed gives rye bread its distinctive flavor. Also
use in sauerkraut; cabbage; corn bread; biscuits; waffles; rice;
cheese dips; cottage cheese; noodles; cheese straws; potatoes;
cookies; baked or stewed apples; seasoned butters; cake; beef or
lamb stew; marinades for meats; potato, cram of pea and corn soup
and chowders; turnips; cauliflower; coleslaw; marinated cucumbers;
beets; green beans; carrots; zucchini; cabbage rolls; and in
preparing pork, lamb, spareribs, roast goose and guinea hen.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 tsp - 1 tbsp to 2 cups corn bread, waffle or biscuit mix.
1 tsp in 1/4 cup melted butter for vegetables
1/2 - 3/4 tsp, crushed to 1-1/2 lbs pork
1/4 - 1 tsp to 8 oz package of noodles
1 - 2 tbsp to 1-1/2 cups cheese dip
1/4 - 1 tsp for each pound sauerkraut
1/2 - 1 tsp in one crust pastry for cheese, onion, meat or veggie
pies.
1 - 2 teaspoons to 3 cups potato salad
1/2 - 1 tsp mixed in batter of pound cake, spice cake, or sprinkle
over top before baking.
1/2 tsp in vinegar or cream dressings for 2 cups sliced cucumbers
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CARDAMOM (Elletaria cardamomum)..native to India; also come from
Guatemala and Ceylon; grown in the garden of King of Babylon in
721 B.C.; used in perfumes in ancient Greece and Rome and in
cosmetic industry today; fruit or seed of plant of ginger family;
small three-sided, creamy white, pithy pod, having no flavor and
containing aromatic dark brown seed; available both whole and
ground (decorticated - pod removed); aromatic, pungent, sweet
flavor; use with discretion and is good to freshen breath.
USES...Cardamom is a principal spice in Danish pastry. Also use
in coffee cake, sweet breads, fruit salad dressings, pickles,
pickling spice, ginger bread, punch, grape jelly, custards,
puddings sweet potatoes, squash, fruit soups, hot spiced wines,
barbecue sauce, rice pudding and honey.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
Ground:
dash - 1/4 tsp in blueberry muffin mix or recipe that makes 12.
dash - 1/8 tsp in 4 C crushed strawberries, peaches or raspberry.
1/8 - 1/2 tsp to 8 egg whites for meringue shells.
dash in 2 cups baked beans
dash in 1 cup coconut, toasted.
1/8 - 1/4 to 2 cups sweet potatoes.
Whole:
2 - 4 to a 4 pound roast for sauerbraten
2 - 3 in 1 qrt mulled wine
4 - 6 in 6 cups Glogg (?????)
4 - 6 in frozen fruit ring (1 - 1-1/2 quart mold) for punch
6 - 8 in 2 gallons fruit punch
2 - 4 in 2-1/2 cups fruit for compote
4 - 6 in 2 cups scalded mild for custards.
Ten whole Cardamom, pods removed and brown seeds crushed, equals
1/2 tsp ground Cardamom.
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CELERY SEED, SALT AND FLAKES..(Apium graveolens); native to
Mediterranean area and Central Asia; history says very little
about use of Celery Seed in cooking; Celery Seed is imported fro
India and France; is the dried fruit or seed of celery plant;
aromatic with slight bitterness; aroma characteristic of celery;
Celery Salt is a blend of ground celery seed and salt; Celery
Flakes are dried leaves and some stalk of the American celery
plant.
USES.....Celery seed in widely used in pickling. Also use in
canapes, dips, bread and rolls, pastries, tomato juice, tomato
sauce, egg dishes, meat loaf and hamburger, stews, soups and
chowders, salad dressings, tuna or salmon salad, stewed tomatoes,
coleslaw, potato salad, tomato aspic, fruit salad, sandwich
spreads vegetables, croquettes, sauerkraut, clam juice, relishes,
stuffings and butters. Celery Salt may also be used in any of the
above dishes; however, since it contains salt, reduce the salt in
the recipe. Celery Flakes may be used in soups, stews, tomato
juice cocktail, sauces, pot pie, stuffings; or in preparing pot
roast, roast duck or goose.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
CELERY SEED
1/8 - 1/4 tsp in 4 cups potato salad
1 - 2 tsp in 2 tblsp butter for hot breads and rolls.
1/2 - 2 tsp in 1 C coleslaw dressing
1/2 - 2 tsp to each pint pickles or relish
1 tsp in 1-1/2 cups salad dressing for fruits or vegetables.
CELERY SALT
1-1/4 tsp - 1 tblsp to 1 pound liver
1/2 - 1 tsp to 6 eggs...stuffed, creamed or in salad.
dash to 1/4 tsp in 1 Cup spread for sandwiches....deviled ham,
tuna or American, Cheddar or cream cheese.
CELERY FLAKES
2 tblsp to 1/4 C in 2 Cups white sauce for cream of celery soup
1 - 3 tblsp in 4 cups tomato juice for making aspic
1 - 2 tblsp to 3 lbs meat for stew or pot roast, or 3 lbs chicken
2 - 3 tblsp in 4 cups vegetable soup
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CHILI POWDER: blend of spices; Aztecs used similar blend but Chili
Powder is truly from United States; Hot Mexican-Style chili powder
is available in some sections; flavor earthy and slightly sweet;
flavor usually intended to dominate food rather than enhance.
USES...Chili Powder is a major ingredient in many Mexican or
Mexican-style dishes such as chili con carne, tamale pie,
enchiladas and tamales. It may also be used in cocktail, cream,
tomato and barbecue sauces; dips; egg dishes; gravy; stews;
hamburgers and meat loaf; salad dressings; venison dishes; corn
and corn meal dishes; some skillet dishes; chicken dishes; cheese
dishes; marinades for meats and poultry; seasoned, toasted bread
slices; guacamole; bean casseroles; eggplant and spanish rice.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1/2 tsp in 2 cups cream style corn
1/8 - 1/2 tsp to 1 large avocado when making guacamole
1 - 2 tbsp for ground beef, noodle or rice dishes (about 8 cups)
2 - 3 tbsp in 6 cups chili con carne
1/4 tsp in 1-1/2 cups French dressing
1 - 2 tablespoons to 4 pound roast.
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CHICKEN SEASONED STOCK BASE;.. gives rich flavor to foods; serves
as a base for chicken soup or stock; decrease salt in recipe when
using; is a very versatile seasoning.
USES...Chicken Seasoned Stock Base may be used in preparing
certain molded salads, dips, spreads, vegetables, soups, pilaf,
poultry dishes, stuffed eggs, rice, noodles, creamed dishes,
biscuits, dumplings, gravy, sauces, poached eggs and fish,
curries, chicken pie, skillet dishes, casseroles, in butter or
liquid for stuffings and in water for boiling corn.
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CINNAMON .. [Cinnamomum zeylanicum (C. loureirii) (C. cassia)];
term "cinnamon" refers to several CINNAMOMUM species grown in
Southeast Asia and Indonesia, sometimes called cassia, and to
another CINNAMOMUM species grown in Ceylon which is mild in
flavor, rarely sold in this country, and is always called
cinnamon; in 1500 B.C. Egyptian Queen Hatshepsut used Cinnamon in
perfumes; Moses was told by God to use Cinnamon in preparing holy
anointing oil; was one of the principal spices monopolized by the
Dutch in 17th Century; is the dried inner bark of evergreen tree
of laurel family; reddish-brown in color; the bark is peeled from
young shoots of tree biannually; available whole, (call sticks or
quills) ground and as Cinnamon Sugar which is ground cinnamon
mixed with sugar; is the most important baking spice;
distinctively sweet, mildly pungent and spicy.
USES...Cinnamon is one of the best known and most versatile of all
spices. Whole cinnamon is used in pickling and preserving;
beverages; certain apple dishes; stewed prunes, apricots and other
dried fruits; cooking some vegetables; hot chocolate; mulled wine;
fruit compotes and as stirrers for beverages. Ground cinnamon is
used in preparing cinnamon toast, sweet breads, fruit soup, some
vegetable and meat soups, hot chocolate, fruit punches, plum
pudding, fruit cake, spice cake, apple pie, apple dumplings,
applesauce, apple butter, baked apples, fruit salads, puddings,
custards, sweet potatoes, squash, pumpkin pie, cookies, ice cream,
French toast, doughnuts, cinnamon rolls, jams, preserves, ham
glaze, ham, pork, lamb roast, lamb or beef stews, creamed chicken,
spiced nuts, chocolate fudge and dessert sauces. Sprinkle over
cakes; cookies; hot cereals; eggnog; milk shakes; custards;
broiled grapefruit and rice, bread or tapioca puddings.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
GROUND
1 - 4 tsp in 2-layer chocolate cake recipe or mix.
1/2 - 1 tsp in chocolate pudding recipe or mix using 2 C milk.
1/8 - 3/4 tsp in vanilla pudding recipe or mix using 2 C milk.
1 tsp in 1 quart vanilla ice cream
1 tsp in 2-1/2 - 3 cups apples for pie, apple crisp or stewed
apples.
1/4 - 1 tsp in 2 C sweet potatoes
dash to 1/8 tsp in 1 quart chicken, tomato or fruit soup.
WHOLE
1 3 inch piece to 4 cups rhubarb
1 - 2 3 inch pieces to 3 C stewed fruit or fruit compotes
1 - 2 3 inch pieces in 1 qrt hot beverage, eg. cider, tea, wine.
1 - 2 3 inch pieces to 1 qrt cranberries for pies, sauces,
relish, or salad.
1 3 inch piece in making 2 cups custard sauce
1 3 inch piece in each quart spiced peaches
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CLOVES (Eugenia caryophyllata); name comes from "clou" (french)
meaning nail; native to Molucca Islands, also from Zanzibar and the
Malagasy Republic; courtiers required to hold Cloves in mouth when
addressing emperor during Chines Han Dynasty 206 B.C. to 220 A.D.;
Constantine presented Cloves to Bishop of Rome; seed of the clove
tree were stolen from the Dutch in 18th century in an attempt to
bread Dutch monopoly on the spice trade; is the dried, unopened
bud of evergreen tree of myrtle family; available whole and
ground; whole cloves resemble nails; reddish-brown in color;
flavor is penetrating, sweet and pungent--almost hot; use
cautiously; flavor intensifies upon standing.
USES...Whole Cloves are used widely for garnishes as well as
flavor. Use to stud ham, fruit, fruit peels, onions or glazed pork
or beef. Use in beverages, pot roast, marinades, sauces,
pickling, soups, tomato juice, spiced tongue and in making
pomander balls. Ground cloves is used in spice cakes, fruit
cakes, gingerbread, plum pudding, cookies, some breads, fruit
salads, chili sauce, catchup, pickling, frostings, cooked fruits,
beef stew, pot roast, tomatoes, sweet potatoes, squash, green
vegetables, spiced nuts, meringues, glazes, mincemeat, fruit pies,
beverages, soups and in combination with other spices.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
GROUND
1/8 - 1/4 tsp in 4 cups rhubarb
3/4 tsp to 6 pound pork roast.
dash to 1/4 tsp in mincemeat or fruit pies.
1/4 - 1/2 tsp in 8 C blueberry, cherry, grape jams or jelly.
1/8 tsp in 2 cups green vegetables, squash, carrots or sweet
potatoes.
1/2 tsp in cookie recipe yielding about 7 dozen cookies.
1/2 - 1 tsp in recipe yielding 12 -14 pounds fruit cake.
WHOLE
4 - 12 when cooking 1 cup rice.
1 - 2 for each cup hot or iced tea or mulled wine.
2 - 3 for each peach in making spiced pickled peaches.
6 - 8 in marinade for 4 pounds meat.
1 in each Kaurabiedes (Greek Easter Cookies.)
1/2 - 1 tsp in 2 cups spices cherries.
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CORIANDER (Coriandrum sativum); native to Southern Europe and
Mediterranean region; recorded in 1552 B.C. in medical papyrus of
Thebes; Moses compared color of manna with Coriander Seed; ancient
Greeks and Romans used it in love potions; is the dried fruit or
seed of plant belonging to parsley family and has slight lemon
flavor.
USES....Use the whole coriander seed in punch, sweet pickles,
after-dinner coffee and wassail bowl. The crushed seeds are used
in preparing candies; cookies; gingerbread; Danish pastry;
poaching, broiling or baking fish; chicken; curry sauces; sausage;
meat loaf and hamburgers; bean, pea, lentil and vegetable-beef
soups and Scotch broth; apple pie; coffee cake; sweet buns;
muffins; waffles; rice pudding; bread pudding; tapioca; custards;
cream cheese (especially good for filling for date bread);
applesauce; stewed fruits; fruit sauces; beef or lamb stew; roast
pork; pork chops; ham; stuffing for poultry and game and meat
sauces.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
2 tsp, crushed, to 3 pound chicken
3/4 tsp crushed, in 9 - 10 inch apple pie.
1/2 - 1 tsp, crushed, to 1 pound fish.
1/4 tsp, crushed, in 2 cups biscuit mix or recipe for 12 biscuit
or muffins.
1 tsp, crushed, to 2 pounds ground beef
1/4 tsp, crushed, in 1 qrt vegetable-beef soup.
1/4 tsp, crushed, in 1/4 cup butter for 2 cups vegetables.
1 whole seed in each cup demitasse coffee
6 - 10 whole seeds in marinade for 2 pounds meat.
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CUMIN ( Cuminum cyminum); also Comino and Cummin; native to
Mediterranean region; imported from Iran and Morocco; Babylonian
and Assyrian doctors used it in drugs; used as food preservative
by early Greeks and Romans; is the dried, yellowish-brown fruit or
seed of plant of parsley family; available whole and ground; has
an earthy and strong flavor; use sparingly.
USES...Cumin is used commercially as a principal ingredient in
both Chili Powder and Curry Powder. Cumin Seed are sometimes
substituted for Caraway Seed. May be used either whole or ground
in cheese and cheese dishes, rice, chili con carne, tamales,
tamale pie, eggs, meat loaf and hamburgers, soup, stew, salad
dressings, tomato sauce, barbecue sauce, sauerkraut, cookies,
bread, marinades for shish kebab, potatoes, lentils, cabbage,
dried beans of all kinds and in cooking game, wild fowl and
spareribs.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/8 - 1/4 tsp in cooking 1 cup rice.
dash - 1/4 tsp to 6 eggs--stuffed or baked Mexican style.
1/4 - 1/2 tsp in marinade for 1-1/2 pounds lamb or beef.
Dash - 1/8 tsp in 1 cup salad dressing or mayonnaise.
dash - 1/8 tsp in 4 cups chowders, bisques and lentil, bean, pea
or chicken soup.
dash - 1/2 tsp to 3 pounds beef for pot roast or stew
Ground Cumin and Cumin See, whole or crushed, may be used
interchangeably in many recipes.
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CURRY POWDER; not a single spice but a blend of many spices which
will vary according to the type of Curry powder, as well as to the
manufacturer; basic ingredient for all curried dishes; available
as Indian Curry Powder, mild, and Madras Curry Powder, hot; is
golden yellow to yellow-brown in color; use sparingly at first;
may be used to enhance the flavor of food as well as to dominate;
has an exotic aroma; is one of the oldest spice blends; originated
in India where the Indians mixed their own spices to taste, and
probably varied from time to time or meal to meal. Curry in India
is usually very hot.
USES...Both Indian and Madras Curry powder are used to make
curried beef, lamb, fish, shrimp, lobster, rice, chicken, meat
pastries, meat balls, eggs, fruit, pork, veal, duck, sauce, soup,
casseroles, dips and as a seasoning in salad dressings, some
vegetables, dried beans, breads and marinades.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 3 tblsp to 1 pound cubed lamb.
1/2 - 1 tsp in corn bread recipe or mix making 12 muffins.
1 - 2 tblspn in 6 cups mixed fruit for compote
1/4 - 1/2 tsp for 6 stuffed eggs.
1 - 3 tsp for 2 cups creamy curry sauce.
1 tsp in 1 cup mayonnaise, cream cheese, commercial sour cream or
a combination of these for a dip.
1/2 - 1 tsp in 2 cups sea food salad.
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DILL (Anethum graveolens); native to Europe; Dill Seed imported
from India; Dill Weed grown in California; was used in drugs by
Babylonian and Assyrian doctors; the dried fruit or seed and
leaves of plant of parsley family; is available as seed and weed
(leaves); Dill seed are flat, oval and light brown; Dill weed is
bright green; the flavor of Dill weed is delicate, more subtle
than Dill seed and imparts a pleasing flavor to mild or bland
foods; Dill Seed have a pungent, aromatic and characteristic
flavor.
USES...Dill seed are used in dill pickles, Kosher dill pickles,
salads, sauerkraut, green beans, egg dishes, tomato juice, soups,
sauces, cottage and cream cheese, stews, pickled beets, salad
dressings, breads, butters and in preparing fish, shellfish and
chicken. Dill Weed is used in salads, sauces, egg dishes, tomato
juice, vegetables, breads, fish and shellfish recipes, cottage or
cram cheese, salad dressing, noodles, rice and may be used as a
garnish.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
DILL SEED
1/4 - 1 tsp to 1 head cauliflower
1/8 - 1/2 tsp in 2 cups green vegetables.
1/2 - 3/4 tsp, crushed, to 1 pound ground beef.
3 - 5 tblspn in each quart dill pickles.
1/4 - 1/2 tsp, crushed, in 2 tblspn butter for seasoning fish,
vegetables or bread.
DILL WEED
1/8 - 1 tsp in 1-1/2 cups cottage cheese
1/4 - 1/2 tsp in 1 cup white sauce.
1/4 - 1/2 tsp to 6 stuffed eggs.
1/4 - 3/4 tsp in 2 cups green vegetables.
1/2 - 1 tsp in 8 ounce package noodles
1/4 - 1/2 tsp to 3 pound chicken
1/2 tsp in 1 cup commercial sour cream.
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FENNEL SEED (Foeniculum vulgare); native to Mediterranean region;
imported from India; was used in drugs by Babylonian and Assyrian
doctors; grew in gardens of Charlemagne; Puritans nibbled the seed
in church and called it "meetin' seed"; is the aromatic dried fruit
or seed of plant of parsley family; oval and yellowish-brown; and
has slight flavor of licorice.
USES....Fennel Seed are used in egg dishes, fish cookery, stews,
breads, sea food salads, salad dressing, vegetables, cheese
dishes, baked or stewed apples, pickles, soups, sauerkraut,
spaghetti sauce, marinades, sauteed mushrooms, boiling shellfish,
cakes, cookies and oyster dishes.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 2 tsp, crushed, to 1 pound fish.
A few seeds - 1/8 tsp in water when cooking artichokes, broccoli,
Brussel sprouts, cauliflower, beans and lentils.
1/4 3/4 tsp for 4 pound pork roast
1/8 tsp, crushed in 3 cups potato salad.
5 - 10 seeds in 1/2 cup sauteed mushrooms
1/8 - 1/2 tsp in water when boiling 1 pound shrimp.
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GARLIC (Allium sativum); probably native to Southern Europe or
Central Asia; grown world over; famous in history and various
parts of the world since earliest recorded days; prized as a food
by ancient Greeks and Romans; was an important food in the diet of
Egyptian slaves who built the Pyramids and among the legions of
ancient Rome; was considered valuable as a remedy; Hippocrates
warned that it was bad for the eyes but good for the body; the
ancients thought the smell of garlic drove away serpents and
scorpions; is a bulbous annual of the lily family; edible part is
the bulbous root made of small sections called "cloves" covered by
a thin white skin; is available in a number of convenient forms -
Garlic Powder, Garlic Salt, Garlic Chips, Instant Minced Garlic,
Garlic Juice and Liquid Garlic - which eliminate peeling and
mincing of fresh garlic; dehydrated products release flavor only
after they are moistened; flavor is strong and pungent; one of the
most popular seasonings; a favorite seasoning in many French and
Italian foods. Garlic Powder and Instant Minced Garlic may be
used in any recipe calling for fresh garlic; Garlic Chips may be
used in any recipe where small pieces of garlic are desirable;
decrease the amount of salt called for in recipe when using Garlic
Salt.
EQUIVALENTS
1/8 tsp powder, minced or chips, is equal to 1 average clove
of fresh.
1/2 tsp salt is equal to 1 average clove of fresh.
USES....Any of the garlic products may be increased or decreased to
suit individual taste. Garlic products are excellent in tomato
dishes; soups; dips; sauces; butters; gravies; salads; salad
dressings; dill pickles; some vegetables; meat, poultry, or fish
cookery; some cheese dishes; stews; marinades and for making
garlic bread. Garlic may be used in combination with onion.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
GARLIC POWDER
1/8 - 1/4 tsp to 2 pounds pork, beef, lamb, or other meats.
1/8 - 1/2 tsp in 1/2 cup butter for bread, vegetables and grilled
meats.
1/8 - 1/4 tsp in 3 cups tomato, barbecue or other sauces.
dash - 1/8 tsp in 3 cups tomato or meat stock soups.
When using garlic powder in a recipe with a high acid content, a
more distinctive garlic flavor may be obtained by moistening the
garlic powder in water before adding. Use 2 parts water to 1 part
garlic powder.
GARLIC SALT
1 - 1-1/4 tsp to 1 pound ground beef or lamb.
dash - 1/2 tsp to 6 eggs, stuffed or for omelettes.
May be sprinkled to taste on broiled foods such as chicken, chops,
fish, steaks and tomatoes.
GARLIC CHIPS
1/8 - 1/4 tsp in each quart Kosher dill pickles or in each pint
dilled green beans.
1/8 - 1/2 tsp to 3 pound chicken for stewing.
Use in place of fresh garlic in soups, stews, marinades and
pickling.
May be inserted into meats before roasting.
INSTANT MINCED GARLIC
1-1/2 tsp in 1 cup vinegar-oil salad dressing
dash - 1/8 tsp in making 2 pints chutney or relish
1/8 - 1/2 tsp in each quart Kosher dill pickles or in each pint
dilled green beans.
LIQUID GARLIC
Concentrated in flavor. Use sparingly - one drop or more - to
suit individual taste. Excellent for dips, spreads, and salads.
GARLIC JUICE
Use garlic juice when a mild flavor or garlic is desired. It
combines well with other ingredients, giving an even over-all hint
of garlic.
1/2 - 1 tsp in 2 cups tomato, pizza or spaghetti sauce.
1 - 2 tsp in 1/2 cup butter for garlic butter.
1/2 - 1 tsp combined with 1 tblspn oil or melted butter for
basting broiled fish, chops, chicken or steak.
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GINGER (Zingiber officinale); native to Southeast Asia; also comes
from Jamaica; one of the first Oriental spices known in Europe;
Marco Polo wrote of finding Ginger in China; is the dried and
peeled rhizomes (roots) of ginger plant; available whole and
ground; is light buff in color and has a hot, spicy, sweet flavor;
crystallized ginger is fresh root cooked in syrup and is used as a
confection or condiment, not a spice.
USES...Whole ginger is used in pickling, syrups, beverages,
marinades, stewed fruit, teriyaki sauce, preserves, tea and ginger
beer. Some recipes refer to "bruised" ginger. To bruise ginger,
pound to break skin but not root. Ground ginger is one of the
most versatile of all spices. Use in preparing cakes; cookies;
gingerbread; ginger toast; bread; rice, bread, fruit or steamed
puddings; custards; whipped cream; sauces; soups; appetizers;
oriental dishes; lamb; pork; beef; veal; venison; nearly all
vegetables, particularly good in sweet potatoes and carrots;
pickles; chutney; preserves; conserves; baked or stewed fruits;
fruit pies and salads; salad dressings; punch; chicken and other
poultry; and ice cream. It is excellent in combination with other
spices.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 2 tsp for 1-1/2 pounds pork
dash - 1/4 tsp to 2 cups sliced carrots
1/4 tsp to 3 cups mixed fruit
1/4 tsp to 1 cup coconut, toasted
1/4 - 1 tsp in 2 cups sweet potatoes
dash to 1/4 tsp in bread puddings and rice puddings yielding 4 - 6
servings.
1 - 1-1/2 tsp in cookie recipe (2 cups flour)
1/8 - 1/4 tsp to 2 egg whites for meringues
Ground ginger may be used in many recipes in place of whole ginger
--1 tsp ground ginger may be substituteed for 10 - 12 pieces whole
ginger about the size of shelled peanuts.
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HERB SEASONING; a unique blend of a number of herbs and spices in
proportions that impart a well-rounded, smooth flavor to foods;
designed primarily as an all-purpose seasoning; for those who
desire a warm, full-bodied flavor without and onion or garlic
note.
USES...Herb seasoning is a convenient seasoning to use in the
preparation of meats, vegetables, breads, gravies, poultry, game,
meat spreads, croutons, cheese spreads, fish, sauces, stuffings and
herb butters.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 3/4 tsp in 2 cups tomatoes
1/2 - 1 tsp in 2 cups biscuit mix or recipe making 12 biscuits
1/4 - 1-1/4 tsp in 2 cups green vegetables
3/4 - 1-1/2 tsp for 1-1/2 pounds beef.
1 tsp in 2 cups waffle mix or recipe using 2 cups flour.
dash - 1/4 tsp to 1 cup bread cubes for herb croutons.
1/2 - 1-1/2 tsp in corn bread mix or recipe making 12 muffins or
corn sticks.
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LEMON PEEL (citrus limon) and ORANGE PEEL (Citrus sinenis); lemon
tree probably native to Northern India; today is grown in
subtropics and tropics for commercial purpose; toward the end of
the 1st Century, lemon trees were grown in Mediterranean region.
Orange tree probably native to Southern China and Burma; the sweet
orange is grown in every subtropical region of the world; was
apparently unknown to Europeans prior to the 15th century; there
are many familiar varieties of the sweet orange. Both Lemon and
Orange Peel are the dried natural rind of the fresh fruits used
for juice extraction; dried rinds are processed by milling; small
particles are sifted out; flavor of oil is restored to peel since
some oil is lost in processing; the flavor of the dehydrated peels
is very similar to that of the grated fresh peel.
EQUIVALENTS...
It is difficult to give exact equivalents in relation to the fresh
peel. This is due to the great variance in fresh lemons and
oranges as to type of fruit, source, size, ripeness, peel
thickness, how grated, size of grate used and how measured
(loosely or packed down). Use slightly less or equal amounts of
Lemon Peel and Orange Peel to grated fresh peel as called for in
recipes.
USES...Lemon Peel and Orange Peel may be used in the preparation
of bread or rice puddings, breads, meringue shells and tortes,
short cakes, cakes, cookies, frostings, fillings,custard, dessert
souffles, fruit pies, pastry, pork, chicken, duckling, glazes for
ham, dessert and meat sauces, stuffings and most vegetables.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
LEMON PEEL OR ORANGE PEEL
1 - 3 tsp to 2 cups dried prunes or other fruits
4 tsp in 2 cups waffle mix or recipe using 2 cups flour
1/2 - 1 tsp Lemon peel to 1 pound fish.
1/4 - 1-1/2 tsp in vanilla pudding recipe or mix using 2 cups milk
1-1/2 - 3 tsp in 2 layer cake or 8 inch coffee cake.
1/2 - 1-1/2 tsp in 2 cups peas or carrots
1 - 2 tsp for 3 pounds pork, ham, chicken or duckling.
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MACE (Myristica fragrans);native to Molucca Islands; imported
from Indonesia and West Indies; at end of 12th century Mace was
mentioned in Denmark and Europe and may have been used earlier but
historians are not sure; the Dutch tried to destroy half the nutmeg
trees in the Moluccas but birds carried seed to other islands; a
part of the fruit of the evergreen nutmeg tree; is the bright red
aril or skin covering the shell of the Nutmeg and turns brownish-
orange when dried; whole Mace is called blades of Mace; available
ground; flavor similar to Nutmeg but more delicate; Mace and
Nutmeg are the only two spices found naturally on same plant.
USES...Mace has a variety of uses and can be substituted for
Nutmeg in recipes. Use Mace in preparing pound cake; spice cake;
devil's food cake; gingerbread; frostings; hot chocolate;
puddings; custards; fruit, chiffon, custard or refrigerator pies;
breads; soups; punches; pork; beef; lamb; chicken; fish; apple
dishes; sauces; creamed dishes; waffles; pancakes; doughnuts;
coffee cakes; Danish pastries; glazes; muffins; vegetables; fruit
salads; fruit salad dressings; cream cheese spreads for fruit and
nut breads and candy.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
dash - 1/2 tsp in recipe or mix making 12 muffins
1/8 - 1/4 tsp in chocolate pudding mix or recipe using about 2
cups milk or in 2 layer chocolate cake recipe or mix.
1/4 tsp in stewing 2 cups dried apricots
1/8 - 1/4 tsp in 8-inch coffee cake recipe or mix
1 tsp in 2 cups waffle mix or recipe using 2 cups flour
dash in 1 package frozen spinach or about 1 cup cooked, fresh
spinach
dash - 1/8 tsp in 4 cups creamed chicken or tuna
dash - 1/8 tsp in 2 cups white sauce
1/8 - 1/4 tsp in 2 cups powdered sugar for glaze
1/8 - 1/4 tsp in a pound cake recipe or mix.
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MARJORAM (Majorana hortensis); native to Mediterranean region;
probably used by ancient Egyptians; used as medicine by
Hippocrates; symbol of happiness in ancient Greece; was used in
medicines in Middle Ages; is the dried, grey-green leaves of plant
of mint family; available as dried leaves and ground; has a
distinctively aromatic and pleasant flavor with bitter undertone;
use sparingly at first and increase to taste.
USES....Marjoram may be used in almost any dish except sweet
foods. Use it in the preparation of lamb; pork; beef; veal;
venison and other game; chicken; broiled or baked fish; shellfish;
practically all tomato dishes; other vegetables such as carrots,
cauliflower, peas, spinach, squash, mushrooms, beans, broccoli and
brussel sprouts, pizza; spaghetti and brown sauces; stuffings;
egg dishes; breads; tossed green salads; salad dressings; soups
such as onion, turtle, vegetable, spinach, scotch broth and
minestrone; oyster and clam chowder; and jelly.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/2 - 1 tsp in 2 cups green vegetables
1/4 - 1/2 tsp to 3 pound chicken
1/8 - 1/2 tsp for 1-1/2 pounds pork
1/4 - 1/2 tsp for 1 pound beef or veal
dash - 1/4 tsp to 4 eggs -- scrambled, stuffed or for omelettes
1/2 tsp in 2 cups carrots
dash - 1/4 tsp in 2 cups tomato sauce
1/4 tsp for each 3 cups bread cubes for stuffing
1/2 tsp in 2 cups biscuit, waffle or corn bread mix.
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MINT (Mentha spicata); also called spearmint; native to Europe and
Asia; was used by ancient Assyrians in rituals to the Fire-God;
mentioned in New Testament; named by Greeks after mythical
character Minthe; is the dried leaf of spearmint plant; available
as flakes or in extract form; has an aromatic, sweet flavor with
cool aftertaste.
USES...Use in punches, tea, sauces for desserts, sauces for lamb,
mint jelly, syrups, fruit compotes, fruit soup, split pea soup,
devil's food cake, frostings, ice cream and sherbet, chocolate
desserts, custards, candies, hot chocolate, vegetables, lamb stew
and on lamb roast.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
MINT FLAKES
1/4 - 1/2 tsp, crushed, in chocolate pudding mix, or recipe using
about 2 cups of milk.
1/4 - 1 tsp, crushed, in 2 layer white cake recipe, or mix.
1/2 - 1-1/2 tsp, crushed, in 2 layer chocolate cake recipe or mix.
1/4 - 1 tsp, crushed, in 2 cups peas
1/4 tsp in lamb stew (1 - 1-1/2 pounds meat)
1/4 - 1 tsp in 3 to 4 cups fruit
1/2 tsp in 1 quart tea or fruit beverages.
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MUSTARD (Brassica hirta - yellow or white; Brassica juncea - brown
or black); native to Europe and Southwestern Asia; grown in
temperate regions, especially California and Monatana; well known
since days of ancient Greece as a condiment and for medicinal
uses; frequently referred to in the New Testament and in Greek and
Roman writings; is an annual herb plant bearing small seed; two
varieties are utilized, yellow seed and brown seed; the yellow
often referred to as white and the brown as black; dry Mustard is
a mixture of the two varieties; letters DSF of label, meaning
"Double Super Fine", indicate very fine grind and high quality;
the yellow variety is used for the whole mustard seed; both
varieties are pungent in flavor; is available as mustard seed and
dry mustard, often referred to as mustard flour.
USES.......Mustard seed are used in preparing cucumber pickles,
vegetable relishes, corned beef, boiled beef, coleslaw, potato
salad, boiled cabbage and sauerkraut. Dry mustard adds zip to egg
and cheese dishes, salad dressings, appetizers, meats, poultry,
sauces and vegetables.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES.
DRY MUSTARD
1/4 - 1/2 tsp in 6 eggs --stuffed, scrambled or for omelettes.
1/4 - 1/2 tsp in 1 pound ground beef
1/4 - 3/4 tsp to 1 pound ham
1/2 - 1 tsp in 1 tsp vinegar and dash turmeric to make about 2 tsp
mustard sauce (hotter than commercial prepared mustard)
MUSTARD SEED
2 tbsp for 8 pints bread and butter pickles
1/4 - 2/3 cup for 6 pints tomato or vegetable relish.
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NUTMEG (Myristiaca fragrans); native to Molucca Islands; now grown
in hot moist climates of the tropics. (Indonesia or the West
Indies); reached Europe by 12th century; the Portuguese, and then
the Dutch, monopolized nutmeg trade for centuries; Yankee traders,
making and selling wooden Nutmegs for real Nutmegs, caused
Connecticut to be known as "The Nutmeg State"; is the oval shaped,
dried seed of an apricot like fruit of an evergreen tree which
bears for more than fifty years; scarlet aril covering the shell
of the Nutmeg is Mace; after separation, both are dried; Nutmeg is
available whole and ground; flavor sweet, warm and highly spicy;
commercially used to season sausage and luncheon meats.
USES....Nutmeg is not only appetizing in sweet foods but enhances
flavor of meats and vegetables. Ground Nutmeg or the freshly
grated whole Nutmeg may be sprinkled over hot and cold milk
drinks, eggnog, fruits, puddings, soups and used to season meats,
poultry, see food, vegetables and sauces. Use in making cakes,
cookies, doughnuts, pies, pastries, muffings, waffles, and coffee
cake.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1/2 tsp in 2 layer white or yellow cake recipe or mix.
1/2 - 1 tsp for 2-crust pastry
dash - 1/4 tsp in 2 cups spinach, mixed vegetables, sliced carrots
and most other vegetables
1/8 - 3/4 tsp in vanilla pudding mix or recipe using about 2 cups
milk
1/4 tsp in about 2 cups batter for muffings, coffee cakes and
waffles.
1/2 tsp in chocolate frosting for 2 cake layers.
1/8 - 1/4 in 1 cup heavy cream, whipped, or 1 cup of powdered sugar
for a glaze
dash - 1/8 tsp in 4 cups creamed chicken or tuna
1/8 tsp for 1 pound beef
1/4 - 1/2 tsp in a pound cake recipe or mix
One whole Nutmeg, grated, equals 2 - 3 tsp ground nutmeg.
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ONION (Allium cepa); native to Western Asia; known to history for
more than 4,000 years; was cultivated by ancient Babylonians; also
part of diet of slaves who built the Pyramids in Egypt; available
as Onion Powder, Onion Salt, Instant Minced Onion, Onion Flakes,
Chopped Instant Onions, Shredded Green Onions and Onion Juice; the
bulb of onion plant which is member of lily family; bottled Onion
juice is processed from juice squeezed from fresh onion; Shredded
green onion obtained from green top; all other products are
obtained from dehydrated onion bulb; onion salt, a mixture of
salt and onion powder - decrease salt in recipe when using;
Instant minced onion;, onion flakes and chopped instant onions
differ only in size of particle.
USES...Onion products may be used in the preparation of appetizers
and dips, soups and chowders, stews, all meats, game, fish,
shellfish, poultry, salads, and salad dressings, sauces,
vegetables, gravies, stuffings, cheese dishes, egg dishes, breads,
casseroles, croquettes and rice dishes.
EQUIVALENTS...
1 tbsp onion powder = 1 medium fresh onion
1 tbsp instant minced = 1/4 minced raw onion
1 tbsp onion flakes = 1/4 chopped raw onion
1/4 cup chopped instant = 1 cup chopped raw onion
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
ONION POWDER
1/4 - 1 tsp in 2 cups green, yellow or white vegetables.
1 tsp to 1 pound cooked meat for spreads
When using onion powder in a recipe with an extremely high acid
content, a more distinctive onion flavor may be obtained by
moistening onion powder in water before adding to the recipe; use
2 parts water to 1 part onion powder.
ONION SALT
1 - 2 tsp in 2 cups green, yellow or white vegetables
1/4 - 1 tsp to 1 pound chicken, stew meat, ground meat, veal,
variety meats, game, roasts, steaks or chops.
INSTANT MINCED ONION
1/2 - 1-1/2 tsp in 1 cup vinegar-oil salad dressing
1 - 2 tbsp for 1 pound dried beans
1 - 2 tsp in 2 cups green, yellow or white vegetables
2 - 3 tsp to 1 pound ground beef, lamb or veal
1 - 3 tsp to a 7 ounce can tuna for salad or spreads.
ONION FLAKES
1 - 2 tbsp in 4 cups soup
1 - 2 tbsp in 2 cups barbecued beef
2 tsp - 2 tbsp in 2 cups sauces and gravies
CHOPPED INSTANT ONIONS
1 - 3 tbsp, plain or toasted in 1 cup sour cream for dip.
1/4 cup in 6 cups chowder or chicken or vegetable soup
Particularly good as sauteed onion for french onion soup or with
liver or hamburger. Reconstitute in ice water for use in salads.
SHREDDED GREEN ONIONS
1/2 - 1 tsp to 6 eggs - creamed, scrambled or for omelettes
1 - 2 tsp for 2 cups corn, sauteed or in casserole.
1 tbsp in cooking 1 cup rice or noodles.
ONION JUICE
Use onion juice when a mild flavor of onion is desired. It
combines well with other ingredients giving an even over-all hint
of onion.
1 - 2 tsp in 1/2 cup sour cream to use as dip or topping for
vegetables or soup.
1 tsp in 1-1/2 cups oil-vinegar salad dressing.
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OREGANO (species of Lippia, Origanum and sometimes other genera);
native to Mediterranean region; another strain of Oregano is
common to Mexico; has been used since early days of ancient Rome;
the dried leaves of a perennial plant; available as leaves and
ground; flavor strong and aromatic with pleasant bitter undertone;
sometimes referred to as "Wild Marjoram"; flavor similar to sweet
Marjoram but stronger; an essential ingredient of Chili Powder;
practically unknown in the United States until after World War
II; the increased popularity of pizza has stimulated the use of
Oregano.
USES......Oregano goes well with tomatoes and is a natural
seasoning with any tomato dish. Use to season pasta sauces,
tomato juice, pizza, chili con carne, barbecue sauce and vegetable
soup. It is excellent in egg and cheese dishes, onions, sea food
salads, stuffings for meat or poultry, sauce for fish, and on pork,
lamb, chicken and fish.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
GROUND
1/4 - 3/4 tsp in 1 pound ground beef
1/4 - 1/2 tsp for 1 pound pork
LEAVES
1/4 - 3/4 to 4 eggs for egg salad
1/4 - 1/2 tsp in 1/2 cup butter for baked potatoes, bread or
basting fish
1/4 - 1/2 tsp in 2 cups spinach, green beans or 3 cups tomatoes
1 tsp to 3 cups flour in making yeast bread
1 tsp sprinkled over top of 12 - 14 inch pizza
1/8 - 1/4 tsp in 2 cups tomato, spaghetti or barbecue sauce
(ground Oregano may also be used)
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PAPRIKA (Capsicum annuum); native to Central America; early
Spanish explorers took plants back to Europe, but the plant is
grown commercially in California as well; Hungarian scientist won
Novel Prize for research in vitamin content of Paprika; a richer
source of Vitamin C than citrus fruits; valuable vitamins in
Paprika, principally C and A; the dried, stemless pod of a sweet
red pepper; available ground; most Paprika consumed in the United
States is mild and slightly sweet in flavor; agreeably aromatic
and bright red in color; another type, pungent and of lighter
color, is Hungarian Paprika.
USES...Paprika is one of the three most popular seasonings. Use
as a colorful garnish for any light colored food. Sprinkle on
fish, meats, canapes, soups, potatoes, eggs and sauces. Used in
generous quantities, Paprika is the principal seasoning in such
dishes as Hungarian goulash and chicken or veal paprika and is
often used in making French Dressing.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/2 tsp - 2 tbsp in flour for dredging 3 pounds chicken or meat.
1/4 - 3/4 tsp in 1 cup vinegar-oil for French dressing
1/2 tsp in 1/4 cup butter for sauteing potatoes or to season white
vegetables
1/2 - 1 tsp in 1 cup Welsh rabbit
1 tsp - 1 tbsp to 3 pounds beef in Hungarian goulash
1 tsp - 1 tbsp to 2 pounds veal in veal paprika
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PARSLEY (Petroselinum crispum); native to rocky shores of the
Mediterranean; the curly leaf variety, chiefly grown in
California, is the main source of dehydrated parsley flakes; plain
leaf parsley is naturalized both in the United States and several
European countries; used generously to flavor and garnish foods as
early as the 3rd century B.C.; the colonists introduced it to
America; the dried leaves of a biennial plant; available as
dehydrated flakes; excellent source of Vitamin C and several
minerals; pleasant mild odor and agreeable taste; blends well with
all other herbs; is used both for eye and taste appeal in most
food except sweets.
USES....This mild flavored herb is often used both in and on food.
Garnish and flavor canapes, soups, tossed green salads, coleslaw,
breads, herb sauces and butters, tomato and meat sauces, stuffings
for fish and meats, broiled or fried fish, meats, and poultry.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
2 - 4 tsp in 8 ounce package noodles or 3 cups cooked rice
1 - 2 tsp in 2 cups waffle mix or recipe using 2 cups flour
1 - 2 tsp in 2-3 cups tomato sauce
1 - 2 tsp to 1 pound crab meat for crab cakes; 1 pint oysters for
scalloped oysters; or 2 cups tuna, salmon or chicken for
croquettes
1/2 - 1 tsp in 1/2 cup butter for vegetables, fish or meats
1/4 - 1 tsp to 2 eggs --scrambled or for omelette
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PEPPER (piper nigrum); native to East Indies; imported from India,
Indonesia, Borneo and Malaysia; is the world's most popular spice;
ancient Greeks and Romans used both White and Black pepper for
cooking; in early 5th century, 3,000 pounds pepper was demanded
for ransom of Rome; in 1179 A.D Guild of Pepperers was founded in
London; Marco Polo wrote of great quantities of pepper used in
China; the dried fruit or berry of climbing vine which grows on
spikes like currants; available as whole Black Pepper
(peppercorns), ground white pepper, ground black pepper, coarse
grind black pepper, and cracked black pepper; to obtain black
pepper, berries are picked before fully ripe and they turn black
and shrivel when dried; to obtain white pepper, berries are
allowed to ripen before harvesting and the outer shell is removed,
leaving greyish-white kernel; has a hot, biting and very pungent
taste; white pepper is milder in flavor than black pepper; has
slight musty flavor.
USES...Peppercorns or whole black peppers are used in pepper
mills. Grind the pepper over foods at the table or when food is
being prepared. Peppercorns are also used in some salad dressings,
marinades, pickling, poaching fish, soups, sauces, and stews.
Ground white pepper is especially popular in white or light
colored foods where the dark specks of black pepper do not add to
the aesthetic appearance. White pepper may be substituted for
black pepper in any recipe.
Black pepper comes in three different grinds - fine, coarse
and cracked. Black pepper may be used in any dish except sweets.
However, it is sometimes used in cake and is a characteristic
ingredient in the German Christmas cookie, pfeffernusse.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
PEPPERCORNS
10 - 12 in marinade for sauerbraten, 4 pounds beef
4 - 6 in liquid for poaching 1 - 2 pounds fish
8 - 10 in liquid when boiling chicken, shrimp, pot roast and
variety meats such as tongue
GROUND BLACK PEPPER
1/8 - 1/2 tsp in spice cake mix
1/8 - 1/2 tsp to a 7 ounce can tuna for salad
1/4 - 1/2 tsp in pfeffernusse recipe making 6 dozen cookies.
COARSE GRIND BLACK PEPPER
1/4 - 1/2 tsp in 1-1/2 cups French or other salad dressings
1/8 - 1 tsp in 2 cups marinade for meats
1/8 - 1/4 tsp sprinkled over 1 pound steak, chops, fish, chicken
or liver before broiling.
CRACKED BLACK PEPPER
1 - 2 tsp to 1 pound stead for peppered steak
1/2 - 1 tsp in 2 cups marinade for meats
1/8 tsp to each individual salad bowl of chef's or tossed salad
GROUND WHITE PEPPER
dash - 1/8 tsp to 6 eggs - stuffed, scrambled, creamed or for
omelettes
1/8 - 1/4 tsp in 2 cups mashed potatoes.
1/4 tsp in 2 cups white or light colored sauce
1/8 - 1/4 tsp in 2 cups vichyssoise or other light-colored soups
1/8 - 1/4 tsp for 1 pound fish
1/8 - 1/4 tsp for 1 head cauliflower
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PEPPER, RED (Capsicum frutescens {C.annuum}); Red Pepper and
Cayenne; native to tropical America and West Indies; known in pre-
Inca days; Columbus found hot red peppers in Cuba and introduced
them to Europe; fruit of pepper plant; has no relation to Black
and White pepper; red pepper available crushed and ground; Cayenne
available ground; ground red pepper and cayenne are available as a
blend; orange-red to deep red in color; has a hot, pungent flavor;
use with caution; in some sections of the United States whole red
pepper may be purchased as Chili Tepines.
USES....Both Cayenne and Red pepper are widely used in Mexican and
Italian dishes. Use to season meats, sea food, deviled eggs,
appetizers, soups and chowders, tomato aspic, cottage and cream
cheese, cheese dishes, sauces, gravy, salad dressing, pickles,
poultry, game, vegetables, spaghetti sauce, tamales, curried
dishes, creamed dishes, ceviche, cheese straws or wafers, dips,
spreads for canapes, sauces for sea food appetizers, tomato juice
cocktail, bloody marys, omelettes, souffles, croquettes, tamale
pie, guacamole, barbecued beef and pork. Crushed Red Pepper is
particularly important in pickling, chowders, gumbos, spaghetti
sauce, pizza sauce and in making sausage.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
CAYENNE AND RED PEPPER
dash - 1/4tsp to 1 pounds shrimp
dash - 1/8 tsp to 6 eggs - stuffed, scrambled or for omelettes.
dash - 1/8 tsp in 1/2 cup butter for basting chicken or fish or
to use over vegetables.
CRUSHED RED PEPPERS
1/8 - 1 tsp to 1 pound ground beef
1/8 - 1/4 tsp in 2 cups pizza or spaghetti sauce
1 - 2 tsp to 4 pints tomato relish, mixed pickles or dilled
green beans.
A GOOD RULE TO FOLLOW IS TO USE A DASH TO 1/8 TSP IN MOST RECIPES
FOR 4 SERVING UNLESS EXTREMELY HOT FOOD IS DESIRED. INCREASE TO
SUIT INDIVIDUAL TASTE.
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PICKLING SPICE; blend of whole and broken spices, herbs and
seeds; designed primarily for use in pickling but may be used in
other food preparation; tie Pickling Spice in a cheesecloth bag
for easy removal when used in such dishes as pot roast, spiced
fruits and vegetables.
USES...Pickling Spice may be used in pickles, stewed prunes,
pickled beets, pickled eggs, marinades, sauerbraten, spiced
fruits, boiled shrimp, pot roast and game cookery.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 2 tsp to 2 cups prunes for stewing
1 tsp - 1 tbsp to 2 cups whole beets.
1 tbsp in 4 cups mixed fruits or fruit cocktail
2 - 4 tbsp in 1 quart water for boiling 1 - 2 pounds shrimp
1 - 2 tbsp to 4 pound pot roast of beef or venison
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POPPY SEED (Papaver somniferum); native to Southwestern Asia;
imported mainly from the Netherlands, Poland and Iran; was
cultivated as a source of cooking oil by Egyptians as early as
1500 B.C.; seed comes from the opium poppy but contains no
narcotic properties; the Dutch cultivate the best quality seed; is
a uniform slate-blue color; seed comes from the pod of an annual
plant which belongs to the poppy family; appears round to the eye
but is actually kidney-shaped; the tiny dried seed have a pleasant,
crunch, nut-like flavor and add eye appeal and texture as well as
flavor to foods; is of culinary importance especially in Slavic
and Hungarian baked goods.
USES.....Poppy Seed may be used as an ingredient in a recipe,
sprinkled over the top of food before cooking or as a garnish.
Use in cottage cheese, cream cheese, scrambled eggs, pie crust,
cheese sticks, fruit compotes, fruit salad dressings, cookies,
cakes, breads and noodles. Sprinkle over top of fruit salads,
vegetables, breads, cookies, cakes and casseroles.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 3 tsp in recipe or mix making 12 corn bread or plain muffins
2 - 4 tsp in a two-crust pastry
1/2 - 1 tsp in 1/2 cup butter and stir into 8 ounce package
noodles, cooked
2 tsp in 8 ounce package cream cheese.
1 tsp in 1 cup fruit salad dressing
1/4 - 1/3 cup in 2 layer white cake recipe or mix.
2 - 4 tbsp in cookie recipe using about 3 cups flour.
*NOTE* I had heard that in the "olden" days, rumor had it that if
you sprinkled poppy seeds in your shoes, then your creditors could
not find you. I tried it.........didn't work for me....he he he..
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POULTRY SEASONING; a blend of herbs; was created primarily for
seasoning stuffings but may be used in many other dishes.
USES...Poultry seasoning may be used in stuffings; roasting,
broiling or frying chicken; roasting turkey; veal dishes; waffles;
biscuits; meat loaf and hamburgers; gravy; creamed chicken;
chicken, turkey or salmon croquettes; sauteed chicken liver; liver
pate; chicken soups; chicken and dumplings; chicken pot pie and
pastry for meat pies.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 3/4 tsp for 3 pound frying chicken
1/2 tsp in about 4 cups creamed chicken or turkey
1/2 - 2 tsp to 4 cups bread cubes for stuffing
1/8 - 1/4 tsp for 1 pound veal
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PUMPKIN PIE SPICE; a blend of Cinnamon, Ginger, Allspice, Nutmeg
and Cloves; a certain percentage of each is blended to bring out
the finest flavor of each spice; the whole spices are placed on
high speed mills and ground together; this welding of the spice
particles assure a permanent smoothness of flavor not possible by
merely mixing after grinding; as with all blends of spices,
manufacturers have their own secret formulas.
USES...Pumpkin Pie Spice is a mouth-watering blend with just the
right flavor note for seasoning pumpkin pie. Excellent used in
gingerbread, cookies, fruits, squash, sweet potatoes, applesauce
and other apple dishes, sweet rolls, frostings, waffles, muffins,
whipped cream, glazes, cakes, puddings, dessert sauces and for
making toast.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1 tsp in pound cake recipe or mix
1/4 - 1 tsp in 1 cup flake or shredded coconut, toasted
2 - 3 tsp in 1-1/2 cups mashed pumpkin for pie
1/2 tsp - 1/2 cup uncooked rice for rice pudding
1/2 - 1 tsp for 2 cups sweet potatoes, mashed or candied
1/2 - 1 tsp for 2 cups apricots for stewing, tarts or pie.
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ROSEMARY (Rosmarinus officinalis); native to the Mediterranean
area; present sources are Yugoslavia, France, Spain, Portugal and,
to an extent, the moist climate of North Carolina, Virginia, and
California; an herb used extensively as early as 500 B.C.;
prominent in folklore; one legend says that Rosemary will grow
only in the gardens of the righteous; in Hamlet, Ophelia said,
"There's Rosemary, that's for remembrance".; even today in
England, Rosemary is placed on graves of English heroes; used by
the colonists to scent soap; is the dried leaves from small
perennial evergreen shrub of the mint family; the slender,
slightly curved leaves are greyish-green in color, resembling
miniature curved pine needles; distinctive, fresh, sweet pinewoods
flavor; is used to great extent in perfumery.
USES...Rosemary, a sweet, fragrant herb, is excellent in lamb
dishes, soups, stews, marinades, poached or boiled fish or sea
food, Italian tomato sauce for fish, liver pate, boiled potatoes,
cauliflower, spinach, mushrooms, turnips, fruits, fruit juices,
breads; and is used in preparing poultry, veal, beef, pork, wild
fowl and venison. Sprinkle Rosemary over coals when barbecuing
meats.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/2 - 1 tsp, crushed, in 1 package corn bread mix, 2 cups biscuit
mix, or recipe making 12 muffins or biscuits
1/4 tsp - 1 tbsp for a 3 pound chicken
1/4 tsp in 4 cups mixed fruit or 2 cups fruit juice.
1/4 - 1/2 tsp in 2 cups potatoes, cauliflower or tomatoes.
1/4 tsp - 1 tbsp in 6 cups barbecue sauce
1/2 tsp, crushed, for 3 - 4 pound lamb roast or use in combination
with Thyme and Sage.
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SAFFRON (Crocu sativus); native to Mediterranean area; imported
primarily from Spain; ancient Assyrians used Saffron for medicinal
purposes; listed in medical papyrus of Thebes (1552 B.C.);
Constantine presented gift of spices, including Saffron, to the
Bishop of Rome; is the dried stigmas of the saffron crocus; most
expensive spice in the world; requires 75,000 blossoms or 225,000
stigmas to make 1 pound; available whole; is orange-yellow in
color; used as much in cooking for color as for flavor; has a
pleasantly bitter flavor; use sparingly -- a little goes a long
way.
USES...Saffron is widely used in French, Spanish and South
American dishes. An essential ingredient in arroz con pollo,
bouillabaisse, paella and risotto. May also be used in yeast
breads, rice, chicken dishes, soups, cakes, sauces and sea food
dishes. The individual pieces of Saffron may be used in recipes;
however, it is usually crushed before using.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
dash - 1/4 tsp, crushed, for 1 cup uncooked rice
dash to 1/8 tsp, crushed, for 3 pound chicken
8 - 10 individual pieces, crushed, in 8 - 9 inch layer cake
1/8 - 1 tsp in 4 cup flour recipe for bread or buns or in a
package hot roll mix
dash - 1/8 tsp, crushed, for 2 pounds veal.
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SAGE (Salvia officinalis); native to Mediterranean area; imported
primarily from Dalmatian region of Yugoslavia; do not confuse with
sagebrush of American West; was used for medicinal purposes during
Middle Ages; the dried leaf of a plant of mint family; is grey-
green in color; available as dried leaves, ground and rubbed; very
aromatic and slightly bitter; use sparingly.
USES...Sage is well known for its use in stuffings for poultry,
fish, game and other meats. Thousands of pounds go into the
commercial making of sausage each ear. Sage may also be used in
soups, chowders, waffles, biscuits, lima beans, saltimbocca,
onion, eggplant, sauces, tomatoes, cheese, marinades, potatoes and
in preparing poultry, fish, beef, pork and veal.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1/2 tsp in 2 cups green vegetables
1/4 - 3/4 tsp to 1 quart bread cubes for stuffing for poultry,
fish, pork chops, breast of veal and crown roasts.
1/4 tsp - 1 tbsp in 6 cups barbecue sauce in combination with
Rosemary and Thyme.
2 tsp in 2 cups waffle mix or recipe using 2 cups flour
1/2 tsp to 3 pounds pork, veal, lamb, beef and other meats
1/4 - 1/2 tsp in 1 pound ground lamb
dash - 1/4 tsp in 3 cups soup--cream, chowder, vegetable, tomato
or sea food.
1/2 tsp to 1/4 cup flour for dredging meats
dash - 1/4 tsp in 1/4 cup butter for basting 1 pound fish when
baking or broiling
dash - 1/4 tsp in 3 cups tomatoes
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SAVORY (Saturega hortensis); sometimes called Summer Savory;
native to Mediterranean countries; Hippocrates speaks of its
medicinal properties; used for seasoning cakes, pies and puddings
in Middle Ages; is the dried, brownish-green leaves of plant of
mint family; has aromatic, piquant flavor; available ground.
USES...Savory blends well with other herbs. It may be used alone
or in combination with other herbs in stuffings for meat, fish or
poultry; egg dishes; sauces; soups; meat loaf and hamburgers;
stews; beans; cabbage; peas and tomato juice.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1/2 tsp in 2 cups green beans, brussell sprouts, lima beans,
peas or other green vegetables
1/4 - 1/2 tsp in 1 pound ground beef
dash - 1/4 tsp in 3 cups consomme, fish chowder or bean, split
pea, tomato or vegetable soup
1/4 tsp to 3 cups bread cubes for stuffing
1/8 tsp to 6 stuffed eggs
1/4 - 1/2 tsp for 3 pound chicken
1/4 tsp for 1 pound of fish
dash - 1/4 tsp in 1-1/2 cups brown sauce or gravy
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SEASON-ALL; blend of seasonings; an extremely versatile seasoning
used to enhance flavor of most food except sweets; adds color to
light-colored foods; reduce salt in recipe when using season-all;
may also be used as a garnish or at the table as one would use
salt and pepper.
USES...Use season-all in preparing vegetables; cheese dishes such
as cheese souffles, Welsh rabbit, cheese sauce and grilled cheese
sandwiches; tomato, mushroom, barbecue and cream sauces; soups;
beef; lamb; veal; variety meats; pork; poultry; game; fish; sea
foods; seasoned butter; salad dressings; coleslaw and potato,
chicken, tuna, salmon, shrimp, crab and macaroni salads. Sprinkle
over broiled or fresh sliced tomatoes; cottage cheese; fried
potatoes; corn on the cob; cheese cubes for appetizers; dips;
canapes; spreads; omelettes; scrambled, fried, poached, stuffed or
creamed eggs and on raw vegetables such as celery, carrot sticks,
cauliflower and radishes.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
2 tsp in 1/2 cup butter for breads and vegetables or to brush over
fish or meat when broiling.
1 tbsp for 3 pound pork or beef roast
1/2 - 1 tsp to 1-1/2 cups cottage cheese
1 - 1-1/2 tsp in 1 pound ground beef
3/4 - 1 tsp in 2 cups fresh, frozen or canned vegetables
2 tsp to 1 tbsp for 3 pound chicken
1/2 - 1 tsp for 6 eggs --scrambled, stuffed or for omelettes.
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SESAME SEED (Sesamum indicum); also known as "Benne Seed"; native
to Asia; cultivated extensively in China, India and Central
America; a food of the ancient Egyptians and Persians; regarded
highly by Orientals as a staple food, as valuable as the soy bean;
Sesame Seed signifies immortality to Brahmins; Negro slaves
brought Sesame seed to America; early Assyrians, several thousand
years before Christ, believed their gods drank Sesame Wine at
their conference prior to creating the earth; Sesame seed is the
dried, hulled fruit of a tropical annual herb; creamy white,
smooth and slippery oval-shaped seed; rich nut-like flavor; tons
of seed are utilized every year to make a rich Middle Eastern
candy, Halvah; the seed is a source of a fine cooking oil and
paste.
USES...Sesame seed is one of the most versatile seeds. The flavor
of toasted sesame seed resembles that of toasted almonds. Use,
toasted or untoasted, in many of the same ways nuts are used.
Sprinkle canapes, breads, cookies, casserole, salads, noodles,
soups and vegetables with sesame seed. Add to pie crust, pie
fillings, candy, cakes, cookies, dumplings, cheese spreads and
dips and stuffings. When recipe calls for "toasted" seed -- toast
sesame seed in 350 oven 15 minutes or until lightly browned before
using.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 2 tsp, toasted, in 1-1/2 cups flour for dumplings
1 - 4 tbsp, toasted, in 1 pound ground beef
1 tsp - 1 tbsp, toasted, in 2 tbsp melted butter for vegetables
2 - 4 tbsp, toasted, for two-crust pastry
1/3 cup, toasted, to 3 cups stuffing for poultry or pork chops
1/4 cup, toasted, in pecan pie filling.
Sprinkle over waffles, biscuits, muffins and rolls before baking
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TARRAGON (Artemisia dracunculus); native to Western and Southern
Asia; is cultivated in southern Europe, especially France, and
the temperate zones of the United States; one of the most aromatic
herbs and a favorite of connoisseurs for its intriguing flavor; a
festive herb, often used as garnish by the French on aspic-coated
meats; slender dark green leaves of a shrub-like perennial;
available as dried leaves; has a somewhat astringent flavor,
reminiscent of Anise; best known as the flavoring for tarragon
vinegar; the flavor of Tarragon, being very aromatic, stands alone
well and should be used sparingly.
USES...Tarragon is the distinctive flavor in Bearnaise sauce. May
be used in mayonnaise; tartar, mustard and sour cream sauces;
pickles; turtle soup; tuna salads and casseroles; marinades;
ragouts and pot roasts. Us in preparing veal, lamb, venison and
other game, chicken, duck, Cornish hens, squab, pheasant, fish,
shellfish and egg dishes. Excellent sprinkled over salad greens.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1/4 - 1/2 tsp in 2 cups peas or spinach
1/4 tsp in 2 cups soup -- turtle, tomato, mushroom or fish chowder
1/2 - 1 tsp in 1/2 cup butter for sauteing shellfish or as a sauce
for fish
1/4 - 1/2 tsp for 2 pounds veal
1/4 - 1/2 tsp in 2 cups white sauce for creamed eggs or fish
dishes
1/4 tsp for 1 pound broiled or baked fish
1 tbsp in 3 cups mayonnaise for green goddess salad dressing
1 tsp for 3 pound chicken
1-1/2 tsp in Bearnaise sauce recipe using 3 egg yolks.
1/2 - 1 tsp in 1/2 cup butter for topping steaks and chops
1 tbsp in 1 pint white wine vinegar to make tarragon vinegar (let
stand before using)
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THYME (Thymus vulgaris); native to the Mediterranean area;
cultivated in Southern Europe and United States; France is the
leading producer of Thyme; French Thyme and Lemon Thyme are the
two varieties that are commercially important; Assyrian doctors
and chemists recognized the medicinal properties of Thyme; used as
a fumigant, as well as to flavor cheese and liquor by the ancient
Greeks and Romans; is still used to flavor certain Scandinavian
cheeses; in ancient times it was thought that Thyme would not grow
well unless grown within the range of sea breezes; has a pale
lavender blossom which is a favorite of the honey bee; is the
greyish-green leaves of a perennial plant of the mint family;
available as dried leaves and ground; has a distinctively warm
aromatic and slightly pungent flavor; commercially used to flavor
Benedictine liqueur.
USES...Thyme, one of the most popular herbs, is used to season
meat, poultry and fish. Combine Thyme with melted butter and
serve over vegetables or broiled sea food or use in stuffing for
fish and meats. Add to dishes made with tomato or cheese.
Seasoning clam chowder with Thyme is a must. Thyme is one of the
popular herbs used in making a bouquet garni.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
GROUND
1/4 - 1/2 tsp in flour for dredging 3 pound chicken
dash - 1/2 tsp in 3 cups clam chowder
1/2 - 1-1/4 tsp to 4 pound leg of lamb -- use alone or in
combination with Sage and Rosemary
1/4 - 1/2 tsp in biscuit mix or recipe making 12 biscuits
1/4 tsp - 1 tbsp in 6 cups barbecue sauce
LEAVES
1/4 - 1/2 tsp for 1 pound liver
1/4 - 1/2 tsp for 5 pound stewing chicken
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TURMERIC (Curcuma longa); native to Cochin China; imported from
India, Haiti, Jamaica and Peru; Turmeric is mentioned in writings
of Greek physician Dioscorides (ca A.D. 40 - 90); was used as a
dye; today used to color butter, cheese and pickles; extensively
used in East Indian cookery; rhizome or root or plant of ginger
family; is washed, cleaned and sun-dried; available ground; golden
yellow color; musky odor and slightly bitter flavor; small amounts
adds color to foods; a major ingredient in Curry powder and
prepared mustard.
USES...Turmeric is used in egg dishes, pickles, chow-chow, rice
dishes, cream sauces, salad dressings, breads, relish, mayonnaise,
soups, noodles, and in preparing chicken and fish.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
dash - 1/8 tsp in 6 stuffed or scrambled eggs
dash - 1/4 tsp for 1 cup uncooked rice or 8 ounce package noodles
dash - 1/4 tsp in 2 cups white sauce or cheese sauce
1/8 - 1/4 tsp in 1/2 cup butter for basting chicken and sea food
when broiling or baking
1/4 - 1/2 tsp in 1 cup mayonnaise or commercial sour cream for
dressing or dunk for shrimp, lobster and other sea food.
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VANILLA (Vanilla planifolia); is native to Central America and
Mexico. Mexico monopolized the profitable Vanilla trade for three
centuries. It is now produced mainly in the Malagasy Republic
(Madagascar) and neighboring islands of Reunion and Comores.
Lesser amounts come from Java, Tahiti, and Mexico. Long before
Columbus discovered America, the Aztecs enjoyed a drink call
"Xoco-Latl" made from cocoa and vanilla beans. This was
discovered by Cortez, and Vanilla was taken back to Spain from
where its use soon spread to other parts of Europe. Vanilla is
the fruit of an orchid plant; each hand-pollinated flower becomes
a long slender pod or bean which is picked while still green. It
undergoes a curing and drying process during which aroma and
flavor are developed.
Pure Vanilla Extract, a delicate, subtle flavoring, is a
complex mixture of natural ingredients, many of which are unknown.
Imitation vanilla extract is a mixture of color and synthetic
flavors, mainly vanillin. Pure vanilla has a pleasant "bouquet"
and a full, well-rounded flavor that is not present in an
imitation vanilla extract. For the protection of consumers,
Federal standards have now been issued to define the name Vanilla
Extract and provide that no imitation flavors may be used in
making pure Vanilla Extract.
USES...Use Vanilla to flavor most sweet foods such as eggnog, milk
shakes, hot chocolate and other milk beverages; ice cream; rice,
bread and other puddings; cakes; cookies; dessert or fruit sauces;
custards; stewed fruits, fruit compotes; candies; glazes;
frostings; whipped cream; pies; coffee; tortes; meringue shells;
cheesecake; dessert souffles; sundae toppings; cream puff and
pastry fillings; muffins; coffee cakes and cream cheese filling
for fruit bread.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 2 tsp in 2 layer cake recipe or mix
1/4 - 1/2 tsp in 1 cup heavy cream, whipped
1 - 1-1/2 tsp in 2 cups custard sauce
1 - 1-1/2 tsp in frostings for 2 cake layers
2 - 3 tsp in cookie recipe making about 5 dozen
1/ - 1 tsp in candy recipe using 2 cups sugar
2 tsp in about 4 cups custard for making ice cream
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The items previously discussed are merely a sampling of the
many, many spices, herbs and blends available to you. After
reading this section and trying the suggestions it contains, we
hope you will be encouraged by the evident ease of spice and herb
cookery to experiment with the many other seasonings, equally
popular and useful in food preparation, which have not been
mentioned here because of space limitations. Some of these are;
Gumbo File, Hickory Smoked Salt, Italian Seasoning, Meat
Tenderizer, Seasoned Meat Tenderizer, Powdered Mushrooms, Charcoal
Seasoning, Salad Herbs, Seafood Seasoning, Bell Pepper Flakes,
Vegetable Flakes, Barbecue Spice, Chives, Apple Pie spice,
Arrowroot and Salad Salt.
To add even greater variety in flavor, color and eye appeal,
you will wish to make use of the wide variety of extracts, food
colors and attractive and colorful decors.
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