Over the years, through all of my cooking, I keep coming back to one basic truth – the spices and extracts are what make the difference between an ordinary meal and an extraordinary meal.
Cardamom – Cardamom, called the "Queen of Spices," has a sweet, refreshing flavor. Imported from India, it is important in curries and many Scandinavian dishes.
Coriander – Used in soups, sauces, bean dishes, puddings, breads, and muffins. Works well with cumin and chili powder; also works with vanilla and lemon in sweet recipes.
Ginger – Ground ginger is used in cakes, breads, steamed puddings, sauces, fruits, and vegetables such as sweet potatoes and carrots. Delicious in combination with cinnamon; also combines well with garlic in Asian dishes.
Celery Seed – The light brown to brown seeds have a characteristic aroma and warm, bitter taste.
Anise Seed – The whole anise seed is harvested from the fruit of an annual herb of the parsley family.
Turmeric – Used to add color and flavor to soups, pickles, sauces, and salads, and many Indian dishes. Often used with cumin and curry powder.