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