Ground Cumin

Cumin is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savoury spice mixtures, and is used: In stews, grills especially lamb - and chicken dishes. It gives bite to plain rice,...
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Ground Coriander

The commonest use of coriander seed is : In curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be like wise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding...
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Ground Cloves

Cloves can easily overpower a dish, particularly when ground, so only a few need be used. They are used in a number of spice mixtures including ras el hanout, Lebanese 7 spice curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce.
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Ground Caraway

Ground Caraway has a sweet warm aroma with a flavour similar to aniseed and fennel. It figures prominently in the cuisines of Germany, Austria, eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages.The spice seems to counter act the fattiness of pork, duck and goose. It...
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Ground Aniseed

Aniseed is primarily associated with: Cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes.
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