Hot
Tip: Spices should be bought in small
quantities and stored in airtight containers, as they
lose their aroma and flavour quickly.
Mixed
Spice: A blend of finely ground spices
such as caraway, allspice, coriander, cumin, nutmeg
and ginger, but other spices such as cinnamon can be
included. Use in cakes, puddings, and with fruit.
Ground
Ginger: Ginger has a hot, sweet taste.
It adds fragrance, and spice when used in cakes,
biscuits, puddings and baked fruit desserts.
Whole
and Ground Nutmeg: This has a
bittersweet flavour. One nutmeg will produce 3
teaspoonfuls when grated but, for full flavour, grate
only as much as is needed at the time, then store
remainder of nut until required. Although generally
included in sweet recipes, nutmeg is also used with
meats and chicken, and in sauces.
Whole
and Ground Cloves: These have a
penetrating aromatic flavour. Generally, two or three
whole cloves are sufficient for most dishes. Add to
pickles, chutneys, curries, stuffings, cakes and
desserts.
Ground
Cinnamon and Cinnamon Sticks: With a
slightly sweet, mellow flavour, ground cinnamon is
used in cakes, milk and fruit puddings, or with
grilled or stewed meats. Cinnamon sticks can be added
to hot drinks, such as mulled wine, use in pickles
and chutneys, and when stewing fresh or dried fruit.
Discard cinnamon sticks before serving.