Spice up for baking

Tue, 02/14/2006 - 3:45pm
By: The Citizen

The specialists at The Spice Hunter offer their top 10 “must-haves” for baking, as a guide to cooks whose resolution was to have a fantastically stocked pantry this year.

Ground Saigon cinnamon: One of the best, a key ingredient for both sweet and savory dishes.

Ground Madagascar cloves: Pair with cinnamon in chocolate chip cookies for a sweet and exotic flavor.

Ground Moroccan coriander: With hints of orange, anise and cumin, this spice lends depth to savory and sweet recipes.

Whole Indian fennel: Adds just a hint of licorice to sweet and savory treats.

Cream of tartar: A must-have for snowy-white sweets like divinity.

Ground Chinese ginger: This hot, sweet spice enhances sweet and savory dishes and is an essential for gingerbread and gingersnaps, two favorites.

Ground nutmeg: A must-have for spiced cookies, eggnog and more.

Dutch poppy seeds: Give baked goods added crunch enhanced with tiny flavor bursts.

Pumpkin pie spice: For pie and more, including carrot cakes, pumpkin breads and puddings.

Ground East Indies mace: Adds a touch of spice to sweet breads and pound cakes.

Source: The Spice Hunter. Information and recipes on the Web: www.spicehunter.com

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