By Sallie Morris, Lesley Mackley
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Additional info for Choosing and using spices
The Spice Index pickles, with herrings, cakes and pastries. It also flavours Aquavit. In Arab traders became addicted to the cardamom-flavoured coffee known as gahwa, and it is still served today, with much ceremony, as a symbol of Arab hospitality. The curved spout of the coffee pot is stuffed with a few opened cardamom pods which flavour the strong coffee as it is poured: good manners dictate that you must drink at least three cups. stimulant. Cardamom features often in The Arabian Nights, where its aphrodisiac properties are extolled; that belief is still held in the Middle East today.
It is wise PREPARATION TIP to avoid planting dill and fennel near each other to prevent cross fertilization. fenneL seeds blffore using them he~ghtens the JlavoU/: AROMA AND FLAVOUR It gave new strength, and fearless mood; And gladiators, fierce and rude, Mingled it in their daily food; And he who battled and subdued, A wreath of fennel wore. CULTIVATION Fennel has a delightfully sweet and warm aroma with a flavour of mild anise. Fennel is best bough t in seed form and ground or dry-fried as required.
CooL the seeds slightly bifore grinding them. flavour than ready ground coriander. The latter loses flavour and aroma quite quickly. CULINARY USE Every Indian household uses huge quantities of ground coriander in curry powders, garam masala and other spice mixes. Coriander seeds are frequently combined with cumin seeds, the two spices being dry-fried together before being ground. This combina coriander seeds tion is common in Middle Eastern dishes too. Whole coriander may be added to chicken and pork casseroles, and it is one of the ingredients in pick ling spice.