spices [3]

Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.

cayenne chile

Dried red chile powder used specifically to make Tabasco® sauce; it is so hot that one pinch is enough to season an entire dish.

crushed chiles

Dried crushed chiles that contribute flavor and spiciness to a variety of recipes; they are commonly used in pasta dishes.

garam masala

Indian spice blend of which there are countless varieties, some numbering up to 12 ingredients; it is used to season pilafs and meat dishes.

asafetida

The dried gum derived from two species of giant fennel, its unpleasant smell dissipates with cooking; it adds flavor to vegetables, fish and Indian sauces.

ajowan

Highly fragrant, it tastes like thyme; among other uses, it is added to starchy foods, legumes and Indian wafers.

paprika

Extensively used in Hungarian cooking, this somewhat hot powder combines dried sweet red pepper and red chiles; it is used to flavor and color numerous foods, such as eggs and potatoes.

jalapeño chile

Relatively mild chile, native to Mexico and sold fresh, dried or marinated; it turns red when ripe.

dried chiles

The smaller dried chiles are generally stronger than the large ones, which can be dry-roasted before use to bring out their flavor.

bird’s eye chile

Small, intensely hot chile; removing the seeds and interior membranes alleviates the fiery taste.