If you are a food lover then it must be an obvious fact that you love tasting as well as cooking new foods for your loved once and yourself from time to time. A brief knowledge about spices will help you in many respects and in many recipes - whatsoever it is. If you are cooking Japanese recipes, then the knowledge of shichimi togarshi, a special Japanese spice will help you over extensive dishes. It is a wonderful combination of white sesame seeds, sansho, small amount of dried laver (called nori in Japan), than tangerine peel, chili powder, black sesame seeds and poppy seeds. All you need to do is ground them and bled them and you can use it for three to four months.

In the Italian recipes, all spice is an important ingredient, which is actually a dried berry of an evergreen tree. The other commonly used spices in Italian foods are the anise seed, arrow root, basil sweet, bay leaves, caraway seed, cardamom, cayenne pepper, celery seeds, chervil, chives, cilantro, cinnamon, cloves, coriander, cream of tartar, cumin, curry powder, fennel seed, garlic, ginger, nutmeg, mint, onion, oregano, paprika, pepper, poppy, red chilies, rosemary and etc.

When it comes to India, it does not differ much from that of the Italian. The difference could be felt genuinely on the way of preparation. Indians prefer spicy food. Red chilies, pepper, coriander, turmeric, cinnamon, cumin, ginger, fennel, nutmeg, fenugreek, cloves, cardamom, mustard, aniceed, and mace is a regular in Indian recipes.

Posted: July 18th, 2008 under Uncategorized.
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