Spices VI

Cinnamon
Definition:

1. Cinnamon Verum...true Cinnamon
2. Cinnamon Zeylanicum...derived from the original name Ceylon (now Sri Lanka) Cinnamon.
3. Saigon Cinnamon...a different species of Evergreen tree and the bark that when dried, rolls up cylinder like, and when ground becomes the Cinnamon we are accustomed to. This variety contains a higher essential oil content than true Cinnamon.

Uses:
Primarily a garnish for such foods as fruit salad and some soups and Broth. But where it really shines is in Baked goods, and who hasn't had their mouth watered by the mere smell of a hot Cinnamon sticky bun.

Sassafras 
Definition:

1. A species of tree which is a variety of the Laurel family.
2. The leaves and root of this tree.

Uses:
The leaves, when dried and finely ground, are used as a thickener with flavor, unlike corn starch which also thickens but has no flavor of its own. In Louisiana, the Creole dish, Gumbo, uses the spice as both thickener and flavoring.

The other, and far more popular use of Sassafras is its root. The root is used to make Root Beer, up to 1960 that is. At that time it was banned by the FDA due to tests done on Lab rats who when given large dosages of Sassafras Tea or Sassafras oil developed liver damage. In the late 1970's the FDA banned the tea as well. But that ban was overturned in 1994.

The current making of Root Beer and it's distinct flavor, is obtained by a mix of Wintergreen and Black Birch bark.

Savory
Definition:

1. Pleasant in taste and smell.
2. A plant related to Thyme and Rosemary with aromatic flowers and leaves. The dried leaves of the plant are used as flavorings.

Uses:
The dried leaves are used to flavor beans, stews and in Romanian cooking it is used to flavor their Stuffed Cabbage dish. The plant can be very useful as an ornament plant in the garden. Plucking a small amount of leaves, drying and then chopping them fine and used for flavoring in addition to leaving the bulk of the plant decorating the garden. The plucked leaves will grow back.

A small pinch of the dried leaves steeped in hot water with black tea will give the tea an unique flavor.

Tarragon
Definition

1. Also know as Estragon, is a species of plant in the Sunflower family native to Eurasia and North America.

Uses
It is used in both foods and Medicines.

There are a few species of Tarragon  but the preferred is French Tarragon. The aroma and taste has a hint of anise to it.

The chopped and dried leaves are used as a rub on Chicken and Fish, but my favorite use is as an oil and vinegar mix: Fill a small jar with white vinegar; add a few fresh and slightly bruised leaves and let sit overnight in the frig. When you are ready to add to a salad pour about an inch in the bottom of a cup and add about 3 inches of oil, shake well and voila... a delicious oil and vinegar dressing. Keep the vinegar bottle in the frig for future use. It lasts a very long time due to the preservative properties of the vinegar.

Thyme
Definition

1. A leafy plant of the Mint family with uses in Foods, Medicine, and in Ornamental Gardens.

Uses (Culinary):
Native to Southern Europe, North Africa and North America, especially upstate New York. Although Native to Southern Europe, it was the Romans who spread it throughout Europe and England. They used it to flavor cheese and some liquors and also to deodorize rooms.

It is the one spice used in the making of stuffing for the Turkey that reminds me, wherever or whenever I am of the Holidays, and especially Thanksgiving. and Christmas.

Turmeric

Definition

1. A species of herb of the Ginger family, Native to Asia. It is the root of this plant used in cooking.              

Uses       
The root is of the creeping root variety, as are asparagus, ginger, hops, and in flowers such as Lily of the Valley and the Iris to name two.

                  
An interesting observation is that when the root of the plant is cut in half, the inside resembles the cylinder of a Revolver.
        
The root is dried, ground powdery fine and is then ready for use as a flavoring spice. The aroma of this spice us unlike any other that I could compare it to, but reminds me of a slightly earthy but fresh flower garden.
       
It is one of the primary ingredients in Indian Curry for the flavor and more obvious, the color it gives the dish.

It is also used in soda's, baking, some dairy products including ice cream and when you run across yellow popcorn--that yellow color is the Turmeric. And guess where yellow mustard gets it's yellow color.

And of course, in curry powder.

Caramelizing onions, turmeric and oil gives you the starter ingredients for Beef stews and soups, and as a rub on steaks.

Another interesting use is that in Europe the Turmeric is used as  a substitute for the wildly expensive Saffron.

There are many other uses for this herb, including folk medicine remedies, Religious Ceremonies and Rituals and is even a part of a Hindu Wedding Ceremony. Very, very old and interesting spice.

Dad