What are all those spices in the cupboard? Here's a quick run-down

(Nov. 6, 2009) Cooking instructions of variable degrees proliferate on the shelves of culinary interest. However, without a solid background, advancement can be put on the back burner.

Of all our passions, food is the only one that comforts us throughout life. But how familiar is one with the numerous selections in the spice rack?

Following are the ABCs of spices and herbs that include brief descriptions of each.

Allspice is the "dried unripe berry" of the Pimenta dioca. As its name suggests, allspice's flavor is a combination of cloves, cinnamon, nutmeg and pepper. Think not only in terms of sweet, but also savory dishes.

Anise, also called aniseed, is native to the Eastern Mediterranean. Anise seeds have a delicate, sweet licorice flavor similar to fennel. Anise is a popular component of rye bread, candies and liqueurs. Many Indian restaurants serve the seeds after dinner as a breath freshener.

Basil, a tender, leafy member of the mint family, is often paired with tomatoes. Pesto, basil's most famous incarnation, is a great way to freeze the herb. Dried basil can be substituted for fresh basil in hot dishes.

Bay leaf comes from the bay laurel tree, native to the Mediterranean. Bay leaves are used to season stews, sauces and soups. Bay leaves are very stiff and prickly and must be removed before serving. Use whole bay leaves when possible because they are easier to locate for removal.

Cardamom (frequently misspelled and mispronounced "cardamon") has a sweet, lemony essence with a hint of eucalyptus undertones. Used extensively in Scandinavian and Indian cuisine, cardamom is a popular ingredient in both sweet and savory dishes.

Chinese Five-Spice Powder is equal parts of star anise, Szechwan peppercorns, cinnamon, cloves and fennel seeds. It's mild and fragrant and a great way to add an extra kick to cookies, cakes and holiday dips.

Cilantro, also known as fresh coriander or Chinese parsley, is indicative of Latin American and Asian cuisine. Cilantro looks similar to Italian parsley but has a distinctive aroma. Cilantro is a key ingredient in guacamole. I adore cilantro and have several plants in my home. Providing lots of sunshine and daily water is the secret to healthy vines.

Cream of tartar is a natural ingredient left behind after grape juice has been fermented into wine. It is a major ingredient in baking powder and is used to stabilize egg foams. Cream of tartar has no aroma and its roots date back to ancient times.

Cumin is a member of the parsley family and has a distinctive, slightly bitter flavor. Cumin is one of the ancient spices and is mentioned in the Old Testament. The next time you make chili, pay attention to its characteristics and get more familiar with a spice that was a favorite among the Romans.

Fenugreek is a member of the pea family. Fenugreek was among the medicinal drugs used by the Egyptians for mummification. Ground fenugreek seeds are a traditional ingredient in Indian curry and are used for pickling.

Lemon Verbena, aloysia triphylla, is native to South America and was introduced to North America in the 1800s. It has a clean, sharp lemon scent. In fact, it was mentioned in "Gone with the Wind" as Scarlet O'Hara's mother's favorite plant. Lemon verbena can be used to brighten up teas, fish, pastas, salad dressing, etc.

This is another herb that is planted in my indoor garden. No home should be without the queen of lemon herbs.

Marjoram is the leaf of majorana hortensis, a low-growing member of the mint family. It has a delicate flavor and is very versatile. The Greeks and Romans believed that if marjoram grew on a grave, the deceased would enjoy eternal bliss.

Rosemary is an herb in the mint family. An aromatic herb that is perfect for chicken, pork and potatoes. Rosemary was introduced to the Alps in the Middle Ages and was believed to ward off sickness. It was also used for baptisms, marriages and funerals.

Turmeric is a spice made from grinding the roots of the curcuma longa plant. It is a prime component of curry powder and is used in mustard blends and relishes. Turmeric has a mild hint of orange or ginger, but is notorious for its bright yellow dying properties.

Temperatures are dropping and daylight is getting shorter. Homemade soups are always a favorite. Expanding your repertoire is always encouraged in any kitchen. Hot, creamy carrot soup is bursting with flavors.

Homework assignment: let go of preconceived recipes. Review the list of spices and herbs and see how you can adjust the ingredients of the soup for personalization of your palate.

Cream of Carrot Soup
3 pounds carrots, peeled and coarsely
chopped
4 cups chicken stock
2 cups vegetable stock
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 tablespoons canola oil
1 tablespoon each thyme, Herbs de
Province
couple pinches fresh grated nutmeg
kosher salt and fresh ground pepper
to taste
1 cup half and half

1. Cook carrots in stock until tender. Time will depend on size of carrots. Remove from broth and cool.

2. Sauté onions, garlic and herbs in canola oil until soft and translucent.

3. Combine broth, carrots, onion mixture, nutmeg, salt and pepper in food processor. Depending on size of food processor, you may have to puree in two batches.

4. In a clean pot, add cream to carrot soup and heat over medium high heat. Serve immediately.

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