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Indigenous to the Eastern Mediterranian it is now widely cultlivated in Europe and Central America. Its mild, liquorice flavour is used in Middle Eastern cooking, particularly vegetable based dishes. The seeds are often chewed after a meal to freshen the breath.
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Allspice was named by early European visitors because the warm flavour seemed to combine the flavours of cumin, cloves and nutmeg. It is used in Caribbean regional cooking, as an ingredient in pickling vinegar and as an essential ingredient in the mix of spices for mulling wine and ale.
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Also known as : Turmeric Powder
Turmeric has a characteristic brilliant yellow colour and for this is tis widely used in Indian cooking, pickle manufacture and prepared mustard. It has a mild, aromatic, lemon flavour and features in many Indian and Middle Eastern dishes. For colouring it is sometimes used as a cheaper alternative to saffron.
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Sesame seed has a fresh, nutty flavour and is widely used as a bread topping. It also makes an interesting garnish to salad and vegetable dishes. Ground sesame seed is the principal ingredient in tahini.
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The sweet, aromatic flavour of nutmeg has been highly prized since Roman times and together with pepper, ginger and cinnamon was one of the principle commodities of the early spice trade. Nutmeg is widely used in Mediterranean, Middle Eastern and Indian cooking. It is used in baking and to flavour milk based desserts and sauces as well as in savoury dishes. It is usually used finely ground and occasionally in a kibbled form.
It is used in making prepared mustard and as a component in pickling Spice (see separate entry). Fried black mustard seeds are used extensively as a garnish in Indian cooking, particularly in vegetable dishes. Ground mustard seed can be particularly hot and is often used as the basis for marinades and glazes used with beef and pork.