Flavorings--?!

month's Word of the Month is Herbs and Spices!.



Spanish English
HIERBAS - HERBS / ESPECIAS - SPICES
pimienta de Jamaica allspice
anís anise
albahaca basil
una hoja de laurel a bayleaf
borraja borage
alcaravea caraway
cardamomo cardamom
pimienta de cayena cayenne pepper
perifollo chervil
chile chili
cebollinos chives
canela cinnamon
clavos cloves
cilantro, coriandro coriander
comino cumin
curry curry
eneldo dill
hinojo fennel
fenogreco, alholva fenugreek
finas hierbas fines herbes
ajo garlic
jengibre ginger
enebro juniper
melisa lemon balm
limoncillo lemon grass
macis, macia mace
mejorana marjoram
menta mint
mostaza mustard
nuez moscada nutmeg
orégano oregano
pimentón dulce, paprika paprika
perejil parsley
pimienta pepper
hierbabuena peppermint
semillas de amapola poppy seeds
romero rosemary
azafrán saffron
salvia sage
ajedrea savory
semillas de ajonjolí/sésamo
sesame seeds
menta verde spearmint
estragón tarragon
tomillo thyme
cúrcuma turmeric
vainilla vanilla
HERB WORDS

molido ground
entero whole
semillas
seeds
granos de pimienta peppercorns
polvo
chile en polvo powder
chili powder
vaina de vainilla vanilla pod
un trozo de canela en rama a cinnamon stick
hebras de azafrán saffron strands
EXPRESSIONS
?ábrete sésamo! Open sesame!
No me importa un comino!. I couldn't care less!.
ser canela fina
Este vino es de canela fina!. to be exceptional
This wine is pure nectar!.
dormirse en/sobre los laureles to rest on one's laurels
el que se pica ajos come if the cap fits, wear it
echar/soltar ajos to swear
estar metido en el ajo to be mixed up / to be involved in something
?Ajo y agua! I'll/You'll/She'll have to put up with it!.


Hope This Helps!? =)

Have Fun!.Www@FoodAQ@Com

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Flavorings can come in the form of spices and herbs, but also from which "aromatics" or other specific types of foods are often used in a particular ethnic cuisine!.

Here is some info from my files that may be helpful about common spices, etc!., used in individual ethnic cuisines:


Spanish: Almonds, Bell Peppers, Cumin Seeds, Garlic, Olives, Onions, Paprika, Parsley, Saffron

For the U!.S!., all I have in particular is Cajun cuisine: onions, celery, green bell pepper, ground red pepper
!.!.!.otherwise, generally for the U!.S!. I'd say it's mostly just salt and black pepper, plus onions and perhaps garlic that are most often used!.!.!. and a lot of fried foods

The same is true for England, though they've also adopted a lot of India's curries!.


Here are flavorings for some other cuisines as well:

EUROPEAN (more)
French: Bay Leaves, Black Pepper, Chervil, Chives, Fines Herbes, Garlic, Green and Pink Peppercorns, Marjoram, Nutmeg, Onions, Parsley, Rosemary, Shallots, Tarragon, Thyme, Wine, Butter
German: Allspice, Caraway Seeds, Cinnamon, Dill Seeds, Dillweed, Dry Mustard Powder, Ginger, Juniper Berries, Mustard Seeds, Nutmeg, Onions, Paprika, White Pepper
Scandinavian: Cardamom Seeds, Dill Seeds, Dill Weed, Lemon, Mustard Seeds, Nutmeg, White Pepper

EASTERN EUROPEAN: caraway, cardamom, celery seed, chives, cinnamon, cloves, coriander (ground), dill, ginger, mint, mustard seed, nutmeg, paprika, parsley, black pepper & white pepper, red pepper, poppyseed, rosemary, sage, savory, sesame seed, thyme

MEDITERRANEAN
Italian: Anchovies, Basil, Bay Leaves, Fennel Seeds, Garlic, Marjoram, Onions, Oregano, Parsley, Pine Nuts, Red Pepper, Rosemary
Greek: Cinnamon, Dillweed, Garlic, Lemon, Mint, Nutmeg, Olives, Oregano
Middle Eastern: cumin, cinnamon, turmeric, cardamom, nutmeg, sumac, caraway, aniseed, allspice
North African: Cilantro, Cinnamon, Coriander (seeds), Cumin, Garlic, Gingerroot, Mint, Red Pepper, Saffron, Turmeric

ASIAN
Chinese: Aniseed, Bean Paste, Chile Oil, Garlic, Ginger, Green Onions, Hot Red Peppers, Sesame Oil, Sesame Seeds, Soy Sauce, Star Anise …vinegars
Vietnamese: vinegar, soy, sugar, ginger …!.chili oil, chiles
Thai: peanut butter (+ Viet!.)
Japanese: soy-miso, sesame!?
Indian: Aniseed, Black Pepper, Cardamom Seeds, Chiles, Cilantro, Cinnamon, Cloves, Coriander Seeds, Cumin Seeds, Turmeric, Fenugreek, Garlic, Ginger, Mace, Mint, Mustard Seeds, Nutmeg, Red Pepper, Saffron, Sesame Seeds, Yogurt

CARIBBEAN
Caribbean: Allspice,Cinnamon, Cloves, Coriander, Curry, Garlic, Gingerroot, Lime, Nutmeg, Onions, Oregano, Red Pepper, Scotch bonnet peppers and hot sauce, Thyme

MEXICAN … SOUTH AMERICAN!?
Mexican: Bell Peppers, Chiles, Cilantro, Cinnamon, Cocoa, Coriander Seeds, Cumin Seeds, Garlic, Lime, Onions, Oregano, Vanilla


P!.S!. For more details and cuisines, try http://www!.about!.com/food
…!.select a cuisine from the left bar, then keep following info about it till get to herbs and spices category, or other discussion of flavorings



HTH,

Diane B!.Www@FoodAQ@Com

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