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Ingredients

• What spices To Use from the website 3 men
• spices are the basis for flavoring your barbecue. They are many and are everywhere in the world. In days of old they were a sign of wealth. They were traded, and the quest for them has spawned new nations and caused wars. Once you learn how to work with spices, you can make your own spice mixtures, to season your barbecue, and even serve at the table instead of or in addition to, salt and pepper.
• spice Properties
• arrowroot An edible starch known as arrowroot Powder. Used mainly as a thickening agent.
• basil Also called sweet basil. With an aroma that is like mint and tea. basil is available in leaf form. It is used as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used
• bay leaves They have a woody, astringent flavor with a pleasant, slightly minty aroma. bay leaves should always be removed before food is served. Works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts.
• black pepper black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.
• Broiled steak seasoning A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well as pork and lamb.
• Caraway (Seed) With a tangy flavor similar to dill. It is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is available as the whole seed.
• cayenne (Red ) pepper 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.
• celery Seed (salt) celery seed tastes like celery and is aromatic with a slight bitterness which enhances other flavors. celery seed is available whole, ground, or mixed with salt. celery salt is a blend of ground celery seed and fine salt. It is used primarily as a flavoring in salads (especially potato), sauces, pickling, soup, tomato juice, and meat. It is also an integral part of the flavoring of traditionally prepared crabs and other seafood.
• chervil An essential spice in French cuisine, it used like parsley and provides an herbal taste with the slight flavor of anise. chervil is used much like parsley, but is more delicate. It is most commonly used on fish, egg dishes, salads and as a glaze on vegetables such as carrots.
• chili powder Made from dried chilies, usually blended with garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor. This spice blend usually dominates food rather than enhancing it. Mexican and other Latin American dishes depend on chili powder for their characteristic flavor.
• Chinese 5 spice Powder A blend of star anise, fagara (szechwan pepper), cassia (cinnamon), fennel and clove. It is heavily used in Chinese and Vietnamese cuisine.
• cilantro cilantro has a bold flavor often described as a mixture of sage, parsley, and citrus. In Mexican dishes and salsas, cilantro is the "indescribable" flavor note that sets them apart. cilantro adds pungent flavor to many Latin American and Asian dishes such as stews, soup, steamed fish, curries, vegetables, , salads, relishes and tomato based sauces, and noodle dishes. It is often called "Chinese parsley."
• cinnamon cinnamon has a characteristic woody, musty, earthy, and sweet flavor. It is warming to taste. It is available whole, as cinnamon sticks, and ground. Used in spiced vegetable dishes, also in sweet dishes such as baking, pies, compotes, and also with meats, stews, vegetables and curries.
• cloves The flavor of cloves is strong, fruity, and sweet almost hot. cloves are available both whole and ground. Used for flavoring ham, pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake, gingerbread, chili sauce, ketchup, and in combination with many other spices.
• coriander coriander has a sweet, slightly lemony flavor. (coriander leaves are called cilantro.) coriander is available as whole seed and ground and is a principal ingredient in curry powder. Middle Eastern, Indian, Russian, North African, and Mexican recipes include coriander for its distinctive flavor. coriander seed is a pleasant addition to potato salad, rice's, bean, vegetable dishes, hot dogs, apple pie, poached fish, or bean, pea, and lentil soup.
• Creole spice A blend of garlic, onion, cayenne, black pepper, thyme, oregano, paprika.
• Cuban spice A blend of cumin, chili powder, cinnamon
• cumin cumin has a penetrating musty, earthy flavor with some green, grassy nuances. cumin is available as whole seed and ground. It is a principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican Indian, and North African recipes often include cumin. Also used in curries, stews, and chili.
• curry powder Not a single spice but a blend of many spices. Usually contains turmeric, ginger, black pepper, coriander, cumin, chilies and fenugreek and can also contain cinnamon and clove. Flavors vary according to the use or the creator of the blend. All curry blends have a rich, warm, earthy, and pungent flavor with a great many overtones. The characteristic golden color comes from turmeric. 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.
• dill 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.
• English pickling spice A blend of mustard seed, coriander, allspice, red chilies, bay leaves, ginger.
• Fenugreek Has a bitter, maple-like flavor. It is primarily used in Indian cuisine and is also used with curry, as a pickling spice and as imitation maple.
• Fil'e Gumbo A blend of dried ground sassafras leaves and thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.
• Four-pepper Mix A blend of black pepper, white pepper, rose pepper and green peppercorns, coarsely crushed.
• garam masala A Northern Indian blend of cumin, coriander, cardamom, black peppercorn, clove, mace, bay leaf and cinnamon.
• garlic (Powder, salt) It has a strong, pungent green flavor and is one of the most popular seasonings used today. garlic can be conveniently purchased as fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to almost any dish. garlic is especially popular in Italian cuisine and throughout the Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak, chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or cream cheese for dips. Sprinkle on stuffed eggs. Use it sparingly to begin with and add small amounts until it suits your taste.
• ginger The flavor of ginger is pungent, lemon/citrus, warm, and sweet. ginger is available ground, whole (gingerroot), and crystallized. Used to add zest to many dishes such as gingersnaps, gingerbread, in Asian dishes and in sweets such as cakes, cookies, puddings, pumpkin pie and sweet breads.
• herbs De Province A Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza.
• italian seasoning A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Add to dip, herb breads, any tomato dish, good in marinades and rubs.
• Jamaican Jerk Ground chilies, accented heavily with thyme and allspice. Used as a spicy flavoring to meats and vegetables.
• Jamaican spice allspice, caraway, black pepper, coriander, garlic, ginger, nutmeg, thyme.
• juniper berries Aromatic and spicy with the slight flavor of pine. It is mostly used a spice for meats in marinades, on roasts and in sausage mixes.
• kosher salt A course ground salt, with no chemicals added. Used in brines, rubs, and marinades. Also used to coat the rim of the glass for Margaritas!

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The Cook's Quick Reference To Spices

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