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Allspice

administrator — Mon, 10 Nov 2008 05:42:39 -0700

The pea−size berry of the evergreen pimiento tree, native to the West Indies and South America, though Jamaica provides most of the world's supply (allspice is also known as Jamaica pepper ). The dried berries are dark brown and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. As with other spices, it should be stored in a cool, dark place for no more than 6 months. Allspice is used in both savory and sweet cooking.

Anise

administrator — Mon, 10 Nov 2008 05:41:53 -0700

Known as far back as at least 1500 b.c., this small annual plant is a member of the parsley family. Both the leaves and seed have a distinctive, sweet licorice flavor. The greenish brown, comma−shaped anise seed perfumes and flavors a variety of confections as well as savory dishes. It's also used to flavor drinks such as Pastis, Arrack, Anisette and Ouzo. Anise seed plays an important role in the cooking of Southeast Asia. Chinese cooks are more likely to use Star Anise than anise seed.

Appetizers

administrator — Mon, 10 Nov 2008 07:33:31 -0700

food served before the main courses of a meal.