Spicing up everyday dishes

December 17, 1997|By New York Daily News

When it comes to spices, it's a case of use 'em or lose 'em, because most lose potency after a year or so. Here's a list of easy-to-find spices and some dishes they can enhance, from the American Spice Trade Association.

Allspice: sausages; Jamaican stews; fruit pies; winter squash.

Anise: Fish and shellfish (put seeds in the poaching water); cottage cheese; cream-cheese dips.

Caraway seeds: cabbage; pork or veal stews; roasted potatoes; sauerkraut; potato salad.

Cardamom: cakes; pastries; fruit dishes; curries; pilafs; punches; spiced wines.

Celery seeds: tomato-juice cocktail; Southwestern chicken, meat pies; slaw.

Chervil: fish; shellfish; cream-based soups; scrambled eggs; chicken; green salads.

Coriander: lentils; curried chicken; rice pilaf; coffeecake.

Cumin: guacamole; bean soups; Mexican dishes; black beans; curries; chili; tuna salad.

Fennel: Italian tomato sauces; beef stew; seafood salad.

Ginger: Asian dishes and stir-fries; carrot soup; sweet potatoes.

Marjoram: Clam dip; split pea soup; roasted potatoes.

Saffron: rice dishes like paella, arroz co pollo, risotto; chicken.

Sage: turkey burgers; stuffed peppers; bean soup.

Savory: lentils; white beans; broiled veal; pork; poultry; cucumbers; goat cheese; tomato sauces.

Star anise: roasted chicken; rice pudding; poached fish.

Pub Date: 12/17/97

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