The Cooking Inn : Herbs, Spices, Oils & Flavorings G PageSelect an item from the list to go to it's site
Galangal:
A rhizome with a hot, ginger-peppery
flavor. The greater galangal also called Laos ginger ( powdered form), Siamese
ginger and Thai ginger which are used as a substitute for ginger are creamy white-fleshed
rhizome. Lesser galangal has an orangish flesh and
a much stronger, hotter flavor. Galangal are available at Asian markets.
Uses: Galangal is used primarily as a
seasoning, in Southeast Asian cooking, especially Thai cuisine.
Garam Masala:
From the colder climbs northern India, is is a blend of dry-roasted ground spices. This can include black pepper, cinnamon,
cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg and other spices. .
Uses: For Indian dishes. Is either added to a dish toward the end of cooking or sprinkled over the dish just
before serving. Used to add spicey heat to dishes.
Garlic:
Flavored bulb of the onion family. (this is available as a
powder, salt, minced, chopped or whole.).
Uses: Used in almost any type of sauce for meats, seafood, or poultry.
Great for pastas, soups, sandwiches, etc.
Geraniums (Scented):
Pink, red, white or purple flowers.
Flavored leaves (rose, lemon, mint, apple and nutmeg). May be
slightly sour or bitter. A nice addition to cake batter.
Uses: A nice addition to cake batter.
Ginger:
Dried or fresh pungent root.
Uses: In pickles, chutney, and preserves. Also used in many oriental dishes.
Grains Of Paridise:
Very pungent seeds of a west African plant related to cardamom, these taste like a spicy pepper.
Also known as 'malagueta pepper' or 'Guinea grains'. They were often included along with cloves and mace
in spice mixes such as 'powdor fort'. Chaucer's amorous clerk Absolon chewed them along with licorice as a breath freshener.
Greater Or Java Galingale:
This was known in medieval times as 'light galangal'. Grown in southeast Asia, it is a mild spice whose flavour might be compared to a mixture of ginger and cardamom.
Gum Arabic:
The exuded gum of African A34,m/cacia trees, this is a 'thickener' in pastry and confectionery ('gum drops', for example).
Uses:In Morocco it is used to perfume drinking water. It is also used as an adhesive ingredient in such artists' materials as gilders' size and painters' colours.
