Johnny Ciao Spice Glossary
Arrowroot
Used as a thickening agent in puddings and sauces. It has about twice the thickening power of flour and is tasteless and clear when cooked.
Adobo
This is an all purpose seasoning used in Caribbean cooking. Usually added to oil and either lemon juice or vinegar to make a marinade.
Ajowan
A native to southern India, ajowan is also grown in Afghanistan, Pakistan, Iran and Egypt and is related to caraway and cumin, even though its taste is quite different. Referred to sometimes as "lovage","ajwain" or "carom" in India. Use in recipes for savory dishes; goes especially well with fish. The seeds are also added to curries and breads.
Asafetida
Native to south-western Asia, i.e., Iran, Afghanistan, India and Pakistan, asafetida is a dried resin-like substance obtained from the rhizomes of several species of ferula, or giant fennel. The entire plant emits a distinctive smell. In powder form, asafetida has a strong, unpleasant smell, similar to pickled garlic, but is used in Indian and Arab cuisines to enhance the flavor of some dishes.
African Bird Pepper
This is a wild, very hot, North African chili. It derives its name from the fact that the plant seeds are dispersed through the intestinal track of birds. Use sparingly, as a substitute for cayenne pepper.
Allspice, Ground
The only spice originating in the New World and probably introduced to Europe by Columbus, has a flavor suggesting a blend of cloves, cinnamon and nutmeg. Our allspice comes from Jamaica known for its superior quality and plentiful crop. Allspice is used in soups, stews, pot roasts, meat marinades, and pickling. It gives a warm flavor to cakes, cookies, jams and fruit pies.
Amchoor Powder
Amchoor is made from tart, unripe mangoes, which are sliced and sun-dried, then ground to a powder and used as a souring agent. Most commonly used in Northern Indian vegetarian cooking and gives a tangy, sour taste to stir fried vegetables, stuffings for breads and pastries, and soups.
Aleppo Pepper
The City of Aleppo, located in Northern Syria, is considered by many as the Mecca of Middle Eastern cooking. The ground red pepper from Aleppo is coarse, gritty, dark red, earthy, robust, and mildly hot. This pepper is used in most Syrian dishes, especially soups, salads, and fish.
Apple Pie Spice
A blend including cinnamon, nutmeg, and mace. It's used on French toast, hot or cold cereal, and of course apple pies!
Anise Star
The aroma of this seductive spice, with its scents of licorice and fennel, caramel and vanilla, evokes exotic images of sailing ships and caravan routes winding through mysterious foreign lands. The Chinese use star anise as they do cinnamon, not ground in sweet desserts, but whole in braised meat and poultry dishes. When the spice is ground, it's one of the distinctive flavors that makes up five-spice powder. And in Europe, the pungent French liqueurs Pernod and Pastis capture their characteristic licorice essence from this spice.
Anise Seed
a native of the Middle East, this sweet spice is a favorite in Europe, especially Germany and the Scandinavian countries. Our anise is primarily from Spain, where the flavor is superior and volatile oil content higher. Anise, with its sweet, aromatic, licorice-like flavor, is commonly used to flavor cookies, cakes, bread and soups. It is often found in sausages and salad dressings.
Annatto Seed
Grows throughout Central and South America, Mexico, and the Caribbean. It is used primarily as a coloring, as well as a gentle flavoring in such items as butter and margarine. It is also used in Europe in many cheeses. Annatto is used with legumes, grains, rice, poultry, fish, pork, beef and lamb stews, soups, okra, pumpkin, bell peppers, curries, chili sauces and sweet potatoes.
Anise Seed, Ground
A native of the Middle East, this sweet spice is a favorite in Europe, especially Germany and the Scandinavian countries. Our anise is primarily from Spain, where the flavor is superior and volatile oil content higher. Anise, with its sweet, aromatic, licorice-like flavor, is commonly used to flavor cookies, cakes, bread and soups. It is often found in sausages and salad dressings.
Allspice, Whole
Although the Jamaican allspice is smaller than others grown in different parts of the world, the flavor is richer. Used in soups, stews, pot roasts, meat marinades, and pickling. It gives a warm flavor to cakes, cookies, jams and fruit pies.
Basil Leaves
Basil should have a rich sweet taste with a fragrant aroma. Usually we buy from Egypt, however, a better crop can sometimes be found in other parts of the Mediterranean and we always buy the best. Like grapes, the climate affects basil's taste and aroma. It is amazing to me that the same variety of basil will have different flavors, depending upon which part of the world it is grown. I grow basil in my backyard, but when dried it has no flavor. There are over 40 different types of basil from which to choose. Sweet basil is the main variety used for culinary purposes and has the finest flavor. Basil is a natural accompaniment to tomato recipes, and in preparing soups, vegetables, eggs, cheese, sauces, meats, fish and pizzas. It is the primary ingredient in pesto sauce, and a must for all cooking enthusiasts.
Bay Leaves
Our Bay leaves are one of the things that separate us from other spice companies. U.S. spice companies have switched to an American Bay Laurel, which has a prettier, slimmer leaf and is easier to bottle. However, it has a marked phenolic odor and little flavor. We buys genuine Turkish bay which is fragrantly sweet with a lemon clove like taste. To obtain that deep rich flavor found in European food, our bay leaves are a must. Bay is used in soups, stews, pickles, seafood, pot roasts, game, and in water when cooking vegetables. The flavor is strengthened with the length of cooking time.
Bay Leaves, Ground
Our genuine Turkish bay, ground. Fragrantly sweet with a lemon clove like taste. To obtain that deep rich flavor found in European food, our bay leaves are a must. Bay is used in soups, stews, pickles, seafood, pot roasts, game, and in water when cooking vegetables. The flavor is strengthened with the length of cooking time.
Beijing Rub
One of my favorite marinades. It's wonderful on chicken and pork. It looks wonderful too, since it creates its own glaze. It can also be added to sherry and soy sauce to create teriyaki, to soy sauce and vinegar to create the flavors found in Korean food, and Hoisin sauce for grand Chinese barbecue. The blend contains the spice most often found in Chinese seasonings - sichuan pepper, star anise, and sweet spices.
Berber Spice
This salt-free exotic blend of paprika, garlic, onion, chili pepper and other spices was inspired by the aromatic and fiery cuisine of the nomadic Berbers of Morocco. This blend can be used at the table or in cooking on anything from eggs, potatoes, pasta, to sandwiches, soups, stews, and dressings. Great for grilling or broiling.
Blackened Seasoning
Our supplier sold Blackened Seasoning several years before any other spice company. It was one of their original blends introduced in 1982. This blend is similar to a recipe in Paul Prudhomme's book the man who made Blackened Seasoning popular. Blackened Seasoning was originally used on cheaper fish to make a wonderfully hot flavorful coating. It also helps to retain the moisture. Blackened Seasoning is equally good on lamb chops, steaks, and pork.
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