Spices and Use
Spice List In Alphabetical Order - Page 1 of 2
Adobo Seasoning and uses – Adobo is the immersion of
raw food in a stock (or sauce) comprised variously of
paprika, oregano, salt, garlic, and vinegar to preserve and
enhance its flavor. A Latino spice mixture used in various
countries including Mexico. A typical "purchased" mixture
may include garlic, onion, Tellicherry black pepper,
Mexican oregano, cumin and cayenne red pepper
("rural style" contains no-salt, "city style blend" contains salt.) Use to sprinkle on fried eggs and as a rub on meats prior to grilling or frying
or use in taco meat mixtures. Add 1/2 teaspoon per pound for chicken, beef, pork chops, ribs or cutlets, burritos, or use some to spice up a salsa and guacamole.
AJI-NO-MOTO (MSG) and uses - MSG may be the most widely
used flavor enhancing ingredient after salt and pepper.
MSG helps bring out the best natural flavors in a variety
of foods such as meat, poultry, seafood and vegetables.
Soups, casseroles, gravies and sauces are examples of
dishes that can benefit from the proper use of MSG.
While MSG harmonizes well with salty and sour tastes,
it contributes little or nothing to sweet or bitter foods.
Sold in the U.S. as Accent and in Europe as E621 or A.K.A. Ajinomoto
or Vetsin. *Some Individuals may be allergic to MSG. (Monosodium glutamate.)
Allspice, Ground, uses - Add to ground beef for Swedish meatballs. Use
in spiced tea, cakes, cookies, fruit pies and French toast. Add a pinch
to asparagus, chicken or tomato soups. Use in French dressing, beets,
baked beans, squash and carrots.
Anardana and uses - The crushed seeds of the delicious pomegranate fruit, which adds a souring taste to curries (spicy dishes.) The tang adds a dimension to the flavor that is specific to Indian food. Use when making sweet and sour sauce, sour soup, use in vegetables, in Iran it goes into fesenjan, chicken in walnut-pomegranate sauce; in Armenia and Georgia, it’s used to make sauces for kebabs. When used to marinate meat, it also acts as a tenderizer because of the enzymes it contains.
Anise Seed, Ground and uses - Use on baked apples. Add to cakes, cookies, breads, candy, stewed fruits, fruit pies, beef stew, fish dishes, hot or cold spice beverages, cheese, salad dressings, sausages, and appetizers. Its flavor resembles that of liquorice, fennel, and tarragon. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India.
Arrowroot and uses - A large perennial herb found in rainforest habitats. The edible starch known as arrowroot powder is used mainly as a thickening agent. Use it for biscuits, puddings, jellies, cakes, hot sauces and also with beef tea, milk or veal broth, noodles in Korean and Vietnamese cuisine. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as Asian sweet and sour sauce. It is invaluable in cooking when you wish to have a clear, thickened sauce, for example, a fruit sauce. It will not make the sauce go cloudy, as for example will cornstarch, flour or other starchy thickening agents. The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally. Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing.
The plant is naturalized in Florida, but it is chiefly cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. It used to be very popular in British cuisine.
Bacon Bits and uses - Sprinkle over tossed salads, macaroni or potato salads or omelets. Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon. They are most often salted. Some dried bacon bits are artificially flavored to taste like bacon and are a vegetable protein to resemble bacon. Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.
Basil Leaves and uses - Use basil leaves in tomato sauces, sprinkle over salads and sliced tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish. Use as a garnish for vegetables, chicken and egg dishes. Add to hot tea to aid in digestion. Use it as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used. Basil, or Sweet Basil, is a common name for the culinary herb sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil, originally from India, is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisine’s of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often-sweet smell.
Bay Leaves and uses - Add to water when stewing chicken. Flavor increases upon standing so remove from food after cooking. Add to the liquid when preparing pot roast or stew made from beef, lamb, or venison. Use in vegetable soup, fish or seafood chowders, and tomato soup. Add to liquid when steaming or poaching fish or shellfish. Use in marinades for chicken, beef, lamb, and veal. Use to make pickled beets. Add to French or herb salad dressing and let stand several hours for flavor to develop. Use when preparing barbecue or spaghetti sauces. If eaten whole, bay leaves are pungent and have a sharp, bitter taste. Always remove bay leaves before food is served. Bay leaf (plural bay leaves) fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Black Pepper, Ground and uses - Used to flavor all types of dishes in cuisine’s worldwide. Add to meats, poultry, fish, vegetables and soups, stocks, meat sauces and pickling. Black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.
Black pepper is native to India and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Black pepper is the world's most traded spice. Black Pepper has been used as a spice in India since prehistoric times. Pepper is native to India and has been known to Indian cooking since at least 2000 BC.
Broiled Steak seasoning and uses - A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. It flavors blends well with beef as well as pork and lamb. Mix the spices to make your own.
Caraway Seed and uses - also known as meridian fennel or Persian cumin is a biennial plant native to western Asia, Europe and Northern Africa. It has a pungent, anise-like flavor and aroma that comes from essential oils Use in breads, especially rye bread. Used in desserts, liquors, casseroles and curry. Used to add flavor to cheeses such as bondost, pultost, nøkkelost and havarti.
Add to potato salad, cheese dishes, sauerkraut and pastry for meat pies. Sprinkle on green beans, squash, cucumbers, omelets, or tuna casserole. Use crushed in meat marinades, lamb stew, and poultry stuffing.
Cardamom, Ground and uses – (The ginger family.) Used in Danish pastries, Saudi Arabian, North African, Asian, and Indian cooking and in spice blends such as garam -masala, curry powder, and berbere. Throughout the Arab world, Cardamom is one of the most popular spices, with Cardamom coffee being a symbol of hospitality and prestige. The spice is also very popular in the Scandinavian countries where it is used more extensively than cinnamon. Delightfully aromatic and sweet, use in Coffee, Cheesecake, Butter Cookies, Sweet Potato Casserole, Gingerbread, Hot Cross Buns, Spiced Coconut Chiffon Pie, Spice Cake, Chicken, tea, meat sauce, soup, and boiled rice. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more Smokey, though not bitter, aroma with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent are 10 pods equals 1½ teaspoons of ground cardamom.
Cayenne Red Pepper and uses - It is generally rated at 30,000 to 50,000 Scoville units. A seasoning ground from small, red chili peppers. It has been used as a spice in the dishes of many countries and is also used as a table condiment. It's heat and spiciness varies. It is a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor. Buffalo-wing sauce contains Cayenne pepper.
Celery Seed and uses - Used in making pickles. Add to coleslaw, potato salad, macaroni salad, egg salad, meat loaf, fruit salad dressing, salmon loaf, and chicken dishes. The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus around 30 AD. Celery seeds contain a compound, 3-n-butylphthalide, that has been demonstrated to lower blood pressure in rats. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products. Celery seed is available mixed with salt. Celery Salt can be added as a seasoning on Chicago style hot dogs and in bloody marys. Use it for flavoring soups, stews and sauces, or rub it on steaks.
Chili Powder and uses - Use in chili, guacamole, tomato sauce, corn, and corn bread, Spanish rice. Mix into pinto beans, bean dip, tamale pie, and enchiladas. Season chicken-wings, hamburgers, and beef, or chicken stews. Toss with shredded Cheddar cheese and melt over tortilla chips for nachos. Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, allspice, onion, cumin, and salt. It has a dominating flavor and widely used in Mexican and other Latin American dishes.
Chipotle Chile Pepper and uses -. Use 1 teaspoon per 4 servings for chili, tortilla soup, chicken, pork barbecue sauce or marinade. Chilpoktli meaning "smoked chili pepper" is a smoke-dried jalapeno. They appear as a very wrinkled dark tobacco brown chilies with a strong smoky aroma. It is a chili used primarily in Mexican and Mexican-inspired cuisine, such as Mexican-American and Tex-Mex. Best if used in a slow-cooked dish rather than raw. Add to soup, stew or in the braising liquid for meats, use in salsa, beans and lentils.
Chinese Five Spice and uses - Ingredients; Cinnamon, Sichuan pepper, Star Anise, Fennel, Cloves, Ginger, Peppercorn and White Pepper. Five spice may be used with fatty meats such as pork and duck. Add it to stir-fries, soups, sauces and red-cooked dishes. It works well with meats and chicken. It is often used in meat marinades and as a spice in barbecuing as a spice rub for chicken, ducks pork and seafood. Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. In Hawaii, some restaurants place a shaker of the spice on each patron's table.
Chives and uses – Are he smallest species of the onion family. Use as condiment for fish, potatoes and soups. Chives are one of the "fines herbs" of French cuisine. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes are diced and used as an ingredient for fish, potatoes, soups, and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests. Chives are one of the "fines herbs" of French cuisine. Chives can be found fresh at most markets year-round, making them a readily available herb; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens
Cilantro Leaves and uses – (Coriander leaves) Are especially good in Mexican and Oriental dishes. Use in fajitas, tacos and enchiladas. Add to salsa, guacamole, gazpacho and chicken soup. Sprinkle on vegetables and beef roast. Stir into corn and corn bread batter. Add to melted butter and brush on chicken. Add to cheddar cheese and melt on tortilla chips. Use in Mexican omelets, stews, much soups, steamed fish, curries, salad dressings, relishes and tomato based sauces, and noodle dishes. Fresh Coriander leaves may commonly be known as Chinese parsley or cilantro.
Chervil and uses - is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavored dishes and is a constituent of the French mixture of fine herbs. Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelets, salads and soups, potato, add fresh leaves to white wine vinegar and use as a salad dressing. More delicate than parsley, it has a faint taste of liquorice or aniseed. Much of the delicate flavor of chervil is lost when cooked or heated to a high temperature, so it is best to add chopped chervil near the end of cooking time or add it raw to the dish before serving the meal.
Cinnamon, Ground and uses - For pie, apple crisp, or stewed apples. Add to chocolate or vanilla pudding, pancake mix, brownies, chocolate cake, and hot chocolate. Sprinkle over French toast, hot cereal, eggnog, broiled grapefruit and bananas. Use on ham, pork, yams, stews, sauces, curries, carrots, or beets. Combine with honey and softened butter to spread over biscuits or rolls.
Cinnamon is a spice obtained from the inner bark of several trees that is used in both sweet and savory foods. Cinnamon trees are native to South East Asia.
The Hebrew Bible makes specific mention of the spice many times: First when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil and in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret, which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples.
Cloves, Ground and uses - Use in applesauce cake and gingerbread. Add to baked beans, cranberry relish, sauerbraten, chili sauce, barbecue sauce, chili, gravy, cheeses, coffee, syrup, pies, green vegetables and ham sauce. Use in plum pudding, cookies, spiced nuts, stewed fruits, and dessert sauces as well as sweet or spicy dishes.
Whole Cloves; Stick cloves in ham, add to hot chocolate and tea, onions, glazed pork, beef pot roast, marinades, poached fish and soups. Use in pickling, pomander balls and fruit peels for a garnish. Cloves come from an evergreen tree.
Coriander and uses - Has a mild, distinctive taste similar to a blend of lemon and sage Coriander is used in Indian curries, gin, American cigarettes, and sausages potato salad, rice, beans, soups like lentil. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavors.
Cream of Tartar and uses - Add ½ teaspoon Cream of Tartar to egg whites and beat to stabilize the whites in angel food cake, meringue shells, meringue for pies, and 7-minute frostings. In food, cream of tartar is used for Stabilizing egg whites, increasing their heat tolerance and volume, Preventing sugar syrups from crystallizing, Reducing discoloration of boiled vegetables. Additionally it is used as a component of Baking powder, as an acid ingredient to activate baking soda. Best to use Cream of Tartar
only if a recipe mentions it.
Creole Spice and uses - Make your own Creole seasoning by combining; 2-1/2 Tbsp paprika, 2 Tbsp salt, 2 Tbsp garlic powder, 1 Tbsp freshly ground black pepper, 1 Tbsp onion powder, 1 Tbsp cayenne, 1 Tbsp dried oregano, 1 Tbsp dried thyme. Use it in Recipes such as Cajun Shrimp Soup, Gumbo, Fish Jambalaya, Cajun Kale and Rice, Cajun Crawfish and Shrimp Etouffe,
Deep-Fried Turkey Marinade, Broccoli Crawfish Cheese Soup.
Cuban Spice and uses - A blend of Organo, salt, cayenne pepper, cumin, chili powder, cinnamon, ground clove. Use it in Cuban rice and beans, meats like shredded beef dishes, sauces, soups and stews, pork, chicken, Cuban sandwiches.
Cumin, Ground and uses – Add to peas, beans, chicken soup, fajita marinade, black bean soup, lentil soup and chicken soup. Add to cabbage, tomato sauces, curry dishes, beef stew, meat loaf, Mexican-style baked eggs, marinades for shish kebab and wild game. Use to season Mexican-style rice, tacos, enchiladas, chili, tomato sauce, and beef stew. Cumin has been in use since ancient times. Seeds excavated at a Syrian site have been dated to the second millennium BC.
Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisine, central Asian Uzbek cuisine, and the western Chinese cuisine of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional bread from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Curry Powder and uses - Use with beef, chicken, lamb, shrimp and vegetables in making curries. Also, use in fruit compotes, stuffed eggs, chicken and shrimp salad, corn bread, soup and dips. Curry Powder is a blend of many spices. Ingredients: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onion powder, Red Pepper and Ginger Curry powder is available in mild or hot blends. Curry powder is usually intended to be the dominant flavor but it also may be used in small amounts simply to enhance the flavor of foods such as corn bread, stuffed eggs, soup, and sour cream dips.
Dijon Mustard and uses - There is such a flavor difference between yellow mustard and Dijon mustard that one should not substitute one for the other in cooking. Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak as it contains; One part mustard, one part vinegar, two parts oil, salt, and pepper It is also used as an ingredient in mayonnaise and vinaigrette, dressings, glazes, sauces, soups, marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping french-fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegarain and/or olive oil. Mustard is a popular accompaniment to hot dogs and Bratwurst.
Dill Weed and uses - Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.
Fennel Seed and uses - Add to mayonnaise or salad dressing for macaroni or potato salad. Crush to use in seafood salads, soups, sautéed mushrooms, marinades or cheese dishes. Use in spaghetti sauce, pickles, cakes, cookies, beans, broccoli, Brussels sprouts, pastas, vegetable dishes and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads. Fennel has a mild anise-like flavor, but is more aromatic and sweeter. Fennel is also used as a flavoring in some toothpaste.
Fenugreek and uses - has a dull, yellow color and powdery texture. It is a common ingredient in curry powders. An extract of the seeds is also used commercially in artificial flavorings such as vanilla, caramel, butterscotch and especially maple. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, so use with caution until you become familiar with it. Used and cultivated throughout the Mediterranean, India and Northern Africa, India and Morocco.
Kasuri Methi (Fenugreek) - is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India. The leaves are generally used as a condiment for flavoring and giving special delicious taste. Steaming is considered the best method of cooking leaves; in this the vitamins are retained and the vegetable become palatable. They have an aromatic odor and agreeable spicy taste. Kasoori Methi leaves is an important ingredient of curry powder and juicy and fry vegetables. Use a good brand Organic Curry Powder
Garam Masala and uses - Try some in any recipe requiring a dish to be spicy hot; it is a blend of ground spices common in the Indian and Pakistani cuisine, who’s literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. Garam Masala Powder a sweet, aromatic blend of spices delivers warm exotic flavors essential to traditional Indian cooking. In the chicken dish Murgo Kari (chicken curry) the procedure is also precise. First the chicken is fried and removed from the pan. Onion, garlic and fresh ginger are added to the pan and cooked slowly for 7 to 8 minutes. Next cumin, turmeric, ground coriander, cayenne and fennel seed are added with water and fried for a minute or so. Next tomato concassé is added with cilantro, yogurt and salt. The chicken is returned to the pan and more water is added. Finally some garam masala is sprinkled on top, the pot is tightly covered and the dish cooks another 20 minutes before serving. In Pakistan, Garam Masala is a common additive in various types of pilaf- rice, It is usually added to hot oil in which onions have been fried golden brown.
Garlic and Garlic Powder and uses – Its close relatives include the onion, shallot, leek, chive and rakkyo. Dating back over 6,000 years, garlic is native to central Asia and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes. Use for pork, lamb, beefs, tomato, barbecues spaghetti sauces, vegetables, soup, meats, chicken, fish, marinades and gravy. Fact: To numerous to mention it can be used in about anything and even used in bakery.
Ginger Root, Ground and uses - Add to sliced carrots and sweet potatoes. Use in cakes, cookies, gingerbread, fruit, or steamed puddings, oriental dishes, lamb, pork, beef, veal, chutney, salad dressings, teriyaki sauce, and chicken dishes. Ginger flavor is citrus and sweet. Ginger is available ground, whole (gingerroot) or crystallized. Use to add zest to many dishes such as gingersnaps, gingerbread, pumpkin pie and sweet breads.
Herbs De Province uses – Is a Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza.
Italian Seasoning and uses - A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Italian seasoning blends a variety of aromatic herbs to flavor pasta sauce. Also add to dips, herb breads, any tomato dish and best in marinades and rubs. Spread on toasted French bread or on top of baked potatoes. Stir into spaghetti sauce, tomato sauce, meat marinades, and cooked vegetables. Sprinkle on pizza, sub sandwiches, and fresh tomatoes. Use with beef, veal, pork, and chicken. Italian seasoning blends a variety of aromatic herbs to flavor pasta sauce, meats and vegetables
Jerk, Jamaican and uses - A style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Use as a spicy flavoring to meats and vegetables.
Jamaican Spice contains; allspice, caraway, black pepper, coriander, garlic, ginger, nutmeg and thyme.
Mace, Ground, and uses - Add to cakes, brownies, cookies, steamed pudding, and nut breads, add a dash to hot chocolate, lemon glaze, baked custard, sliced fresh fruit and fruit salad dressing, spinach, carrots, asparagus, and sweet potatoes. Sprinkle on eggnog and milk shakes. Use in pound cake, nut breads, Danish pastries, fruit pies, puddings, fish, chicken, spinach, and yellow vegetables. Mix in with creamed sauce for chicken and turkey.