Caraway seed grounded
“He who controls the spice controls the universe.” – Frank Herbert
The tiny seeds of the celery plant have a concentrated bitter celery taste. They can be used for seafood, pickles, bread, or brewed as tea.
These tightly rolled quills are very soft and delicate. They feel like parchment paper that you can break apart with your fingertips. This is the preferred cinnamon in Europe and Mexico. It’s often used for pickling, spiced pears or peaches, and in the brewing of hot cocoa. The light, intricate flavor of Ceylon cinnamon makes it the cinnamon of choice for dishes which do not have a lot of conflicting flavors competing. It shines the most dishes such as custard, cinnamon ice cream, Dutch pears, stewed rhubarb, steamed puddings, dessert syrups, or mixed into whipped cream.
|Dimensions||4 x 4 x 5 in|
These quills have a delicate taste preferred in Mexico, where they are ground and used to spice pears and peaches. Use with cream, in custard, ice cream, or whole in stewed rhubarb.
|Dimensions||4 x 4 x 10 in|
Known as “flower spices” clove is rich, sweet and sultry in flavors. Although cloves are now grown around the world, originally cloves were native only to a handful of tiny islands near Indonesia with strong sweet flavors.
Cloves are the dry, unopened pink blossom of an evergreen tree native to Indonesia. They are very aromatic and warming, classic in béchamel and with orange peel, nutmeg, and rhubarb.
Coriander is a sweet spice with a lemony taste. It is commonly used in chili and curry dishes. Coriander is used in many types of ethnic cooking, such as Latino, Middle Eastern, and Indian. It is also used to flavor cookies, pastries, breads, sausages and corned beef.
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