European Spices

European Spices
caraway seed
caraway seed
These are widely used in Eastern Europe, especially for flavoring rye bread, cheeses, and sauerkraut. Toast them first over low heat in a frying pan for a few minutes to bring out the aroma.
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celery seed
celery seed
Celery seed is used to impart a celery flavor to stews, pickles, and other dishes. Use it sparingly--a little goes a long way. Ground celery seed is sometimes called celery powder.
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ginger ground
ginger ground
Recipes for baked goods often call for ground ginger. Don't confuse this with fresh ginger root, which is used mostly in Asian dishes.
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juniper berries
juniper berries
This dark blue spice is used to make gin, and to flavor game and sauerkraut. Crush the berries before using.
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nutmeg
nutmeg
Freshly grated whole nutmeg tastes far better than packaged ground nutmeg, and has a much longer shelf life.
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paprika
paprika
Paprika is made from special kinds of sweet red peppers, which are dried and ground. Varieties include the highly regarded and sweet Hungarian paprika = rose paprika = sweet paprika = Hungarian pepper and the cheaper and more pungent Spanish paprika = Spanish pepper = pimentón = pimenton. Cookbooks that call for paprika are usually referring to Hungarian paprika.
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