Spice Bingo Terms
Spices—dried parts of aromatic plants—seeds, flowers, leaves, bark or roots
Herbs—aromatic leaves and sometimes flowers of plants
Blend---mixture of spices, herbs, seeds or other flavoring materials (ground or whole)
Condiment---any spice, herb or seed, most frequently a prepared mixture (ie, catsup, Worcestershire sauce
Start small—How to best use seasonings
Basil---Ancient Greeks called it the king of herbs
Black pepper—Also known as the master spice
Oregano—popular in Italian and Greek cooking—member of the mint family
Nutmeg—used in baked goods, but also found in small amounts in sauces and meats
Cinnamon-from the bark of a tree
Cloves—major player in the spice-trade wars of the 16th century
Temperate region—herbs (usually)
Tropical region—spices (usually)
Valuable gifts from Bible times—frankincense and myrrh
Most expensive spice in the world—saffron
Nomadic peoples who first began the trade routes—Arabs
Peppercorns—once so highly valued it was used as currency to pay taxes and rent
Marco Polo—Italian that took 25 years to return with new and exotic spices from China
Christopher Columbus—bumped into the American West Indies when he was actually looking for India
Up to 2 years- ground spices and leafy herb shelf life
2-5 years-Whole spice shelf life
1 year (2 if refrigerated)—red pepper family shelf life
Fennel—gives Italian sausage it’s distinctive taste
Cardamom—queen of spices found in baked goods and India cooking
Turmeric-makes mustard yellow and pickles yellow-green
Curry powder—a blend of ginger, cumin, turmeric, coriander, cayenne, fennel, and lime juice used in Indian cooking
Ginger-thick root that is used fresh, preserved and crystallized or ground
Herbs—aromatic leaves and sometimes flowers of plants
Blend---mixture of spices, herbs, seeds or other flavoring materials (ground or whole)
Condiment---any spice, herb or seed, most frequently a prepared mixture (ie, catsup, Worcestershire sauce
Start small—How to best use seasonings
Basil---Ancient Greeks called it the king of herbs
Black pepper—Also known as the master spice
Oregano—popular in Italian and Greek cooking—member of the mint family
Nutmeg—used in baked goods, but also found in small amounts in sauces and meats
Cinnamon-from the bark of a tree
Cloves—major player in the spice-trade wars of the 16th century
Temperate region—herbs (usually)
Tropical region—spices (usually)
Valuable gifts from Bible times—frankincense and myrrh
Most expensive spice in the world—saffron
Nomadic peoples who first began the trade routes—Arabs
Peppercorns—once so highly valued it was used as currency to pay taxes and rent
Marco Polo—Italian that took 25 years to return with new and exotic spices from China
Christopher Columbus—bumped into the American West Indies when he was actually looking for India
Up to 2 years- ground spices and leafy herb shelf life
2-5 years-Whole spice shelf life
1 year (2 if refrigerated)—red pepper family shelf life
Fennel—gives Italian sausage it’s distinctive taste
Cardamom—queen of spices found in baked goods and India cooking
Turmeric-makes mustard yellow and pickles yellow-green
Curry powder—a blend of ginger, cumin, turmeric, coriander, cayenne, fennel, and lime juice used in Indian cooking
Ginger-thick root that is used fresh, preserved and crystallized or ground