A TO Z OF SPICES (PART 2)

Published: October 7, 2007, 1:47 am

IngredientsDirections:fenugreek: These small, yellow-brown seeds have a slight bitter flavorwhich, when added in small quantities, is very good in curries, chutneysand pickles, soups, fish and shellfish dishes.ginger: Available in many forms. Invaluable for adding to many savory andsweet dishes and for baking gingerbread and brandy snaps. Fresh ginger rootlooks like a knobby stem. It should be peeled and finely chopped or slicedbefore use. Dreid ginger root is very hard and light beige in color. Torelease flavor, 'bruise' with a spoon or soak in hot water before using.This dried type is more often used in pickling, jam making and preserving.Also available in ground form, preserved stem ginger and crystallizedginger.MACE & NUTMEG: Both are found on the same plant. The nutmeg is the innerkernel of the fruit. When ripe, the fruit splits open to reveal bright redarils which lie around the shell of the nutmeg - and once dried are knownas mace blades. The flavor of both spices is very

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