Kitchen Staples Chapter 17

Salt Chemical name: sodium chloride Most Americans use much more than required

Table Salt Granulated salt Small enough to flow through a shaker Dissolves quickly in liquid

Kosher Salt Slightly larger crystals than granulated salt Made for salting meats to make them fit according to Jewish dietary law Used to season clear liquids because it has no additives

Rock Salt Larger crystals- size of fine gravel Not used to season foods Baked shellfish are often served on a bed of rock salt to keep them from rocking and spilling Also keeps shellfish hot

Pepper Other half of the two most common seasonings Thought to be one of the first spices used by man and still very widely used today

Black Pepper Found on many dinning tables Berrylike fruit of a plant cultivated in tropical Asia Berries are picked underripe and dried in the sun Sharp, spicy flavor

White Pepper Come from the same plant as black pepper Berries are allowed to fully ripen The outer skins are then removed before drying Used widely because it adds flavor without the visible black specks

Herbs Green leafy parts of aromatic plants that are used to flavor foods Fresh herbs are more flavorful and often preferred to dried

Basil Delicate, pointed green leaves Sweet, aromatic flavor Essential for pesto and tomato sauces Popular in Mediterranean cuisines

Bay Leaf Laurel Stiff, green oval leaf Used to flavor stocks, soups, stews, and other savory dishes

Chervil Delicate, lacy leaves Light licorice flavor Popular as a garnish and used in sauces

Chives Long, hollow grasslike leaves Member of the onion family Delicate onion-garlic flavor Chopped chives are used as a garnish for many savory dishes

Cilantro Chinese parsley Flat green leaves with serrated edges Similar to flat parsley Strong flavor with citrus tones Commonly used in salsas Very important in Latin American and Asian cuisines

Dill Dark green, feather leaves Used in pickling and fish Very important in Scandinavian and Eastern European cuisines

Marjoram Small round leaves Flavor similar to a combination of thyme and oregano Used in meat and vegetable dishes Very important to Mediterranean cuisines

Mint Pointed leaves with serrated edges Peppermint and spearmint are commonly used Classic garnish for deserts and lamb Used in Middle Eastern cuisines

Oregano Small oval leaves Actually wild marjoram Used in tomato sauces Popular in Italian, Greek, and Mexican cuisines

Curly Parsley Tight, curly leaves Fresh, green flavor Classic garnish for fish and poultry

Flat-leaf or Italian Parsley Flat, jagged leaves Used much the same as curly parsley Commonly used in Southern European cuisines

Rosemary Stiff needles on a woody stem Pinelike aroma Excellent for poultry, pork, lamb, and game

Sage Oval leaves with a dusty green color and velvety texture Popular in stuffings and sausages Also goes well with poultry, pork, and game

Tarragon Long stems with long, narrow leaves Slight licorice flavor Used with fish, chicken, eggs, and salad dressings Essential ingredient in béarnaise sauce

Thyme Very small, oval leaves on thin, fibrous stems Basic savory flavoring for stocks, soups, and stews

Spices The woody parts of plants Includes seeds, bark, berries, buds, and roots Used to flavor foods

Allspice From the dried berries of a Caribbean tree Aka Jamaican pepper Flavor combination of nutmeg, cinnamon, and cloves Used for pickling and baking

Anise From the seeds of a small annual plant that originated in Egypt Strong licorice flavor Used in liquors and for baking

Caraway Seeds Brown crescent-shaped seeds of a plant that is widely grown in Europe and Asia Used in breads, soups, and stews Popular in Germanic and Eastern European cuisines

Cardamom Light green, pointed seeds of a plant grown in India Used in curries, breads, and pastries Common ingredients in Indian and Scandinavian cuisines

Cayenne Pepper Cayenne (red) pepper not a member of the peppercorn family Product of chile peppers Ripened to a bright red color Then dried and finely ground Very strong and adds a hot, spicy flavor to dishes Used for seasoning soups and sauces Main flavoring in hot pepper sauces

Celery Seed Small, brown seed of the celery plant Used in pickling and relishes Ground and mixed with salt to make celery salt

Chile Powder Ground red chile peppers Often combines with other spices and herbs such as cumin Vary in levels of intensity Commonly used in chilies and stews Popular in Mexican and southwestern cooking

Cinnamon Bark of a tropical tree, dried and rolled up Sweet flavor Popular in pastries and fruit dishes

Cloves Sun-dried buds of a tropical tree Have a strong sweet aroma Used for pickling, marinades, and in baked goods

Coriander Round, pale seed of the coriander plant Slight citrus aroma Used for pickling, marinades, and baking

Cumin Cumino Slender brown seed of an annual plant that originated in the Middle East Used in chilies and curries Popular in Mexican, Indian, and Middle Eastern cookery

Curry Powder Mixture of a dozen or more spices commonly used in curries and stews Blends vary in flavor and intensity according to regional and individual taste Common in Indian and south Asian cuisines

Dill Seed Light brown, oval seeds of the dill plant Used for pickling

Fennel Seed Greenish-brown pointed seeds of the fennel plant Licorice flavor Often used in sausages and pork dishes Popular in Italian cuisines

Ginger Root of a tropical plant grown in the Asia and the Caribbean Available fresh, dried powder, or preserved with sugar Powdered ginger is used in baking and pastries Fresh root is widely used in Asian cuisines

Juniper Berries Round brownish-purple berries of an evergreen tree Good with game animals and used to flavor marinades and stews

Mace Red, veiny middle layer of the same large tropical seed that produces nutmeg Has an intense spicy flavor Used in desserts and baking Some savory dishes

Nutmeg Woody inner seed of the same tropical plant that produces mace Has a wide number of uses including baking, pastries, vegetable, and potatoes

Mustard Small, round seed of the mustard plant Black, brown, and yellow varieties Harp, burning flavor Main ingredient in prepared mustards Used for pickling and sauces

Paprika Powder ground from a variety of different red chile peppers Classified as sweet or hot Used in a wide variety of soups, stews, and sauces for color and flavor Popular in Hungarian and Spanish cuisines

Poppy Seeds Small, black seeds of poppy flower Slightly nutty flavor Used in breads and pastries

Saffron The center of the crocus flower Expensive because it is handpicked Gives foods a bright yellow color and subtle flavor Used in rice dishes, sauces, and seafood Very important in Mediterranean cuisines

Sesame Seeds Pale-colored seeds of an annual plant native to India Seeds are ground to a paste or can be made into oil Commonly used in breads, pastries, and vegetable dishes Used in Middle Eastern, Asian, and African cuisines

Star Anise Star-shaped fruit of a tree grown in China Important part of Chinese cuisine

Turmeric Root of a lily native to Southeast Asia Used for the bright yellow color it gives dishes Used in rice dishes, curries, pickling, and prepared mustard

Marinades Liquid that is infused with different ingredients Foods are soaked in order to impart flavor before cooking Liquid consists of combination of different oils, wines, vinegars, or fruit juices Salt, sweeteners, herbs, spices, vegetables, or fruits may be added for additional flavors

Rubs Combination of seasonings that are massaged into a food product to impart flavor Consists of many different ingredients such as spices, herbs, salt, and sweeteners