Celtnet Guide to Spices Beginning with 'M'


Spice Guide — 'M'



A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Welcome to the Celtnet Spice Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available and more exotic spices becoming available from all over the world it has become evident that some kind of guide or introduction to spices is necessary. These pages are an attempt at bringing all the various culinary spices together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Spice Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the spices given here, whether common or rare, can be obtained via your local supermarket (or more often via your local Asian supermarket) or via a specialist spice distributor.

marker button  Mace marker button  Magrood marker button  Mahlab
marker button  Mahleb marker button  Mahlepi marker button  Makrut
marker button  Malagueta marker button  Mandarin Orange marker button  Mangifera indiac
marker button  Mangifera spp marker button  Mango sauvage marker button  Mangosteen
marker button  Maranta arundinacea marker button  Mastic marker button  Mbongo Spice
marker button  Melegueta pepper marker button  Molle marker button  Monk's Pepper
marker button  Monodora myristica marker button  Moor Pepper marker button  Mountain Pepper
marker button  Munguella marker button  Muscade de Calabash marker button  muskroot
marker button  Mustard Seeds marker button  Myristica argentea marker button  Myristica fragrans
marker button  Myristica malabarica marker button  Myrrhis odorata marker button  Myrtle pepper


all wordsany wordexact match

If you enjoyed this Spice Guide secton of the sebsite then you will be interested in my eBook on Cooking with Spices and Spice Recipes. This eBook is sold on behalf of my One Million People Campaign to help Liberian children forced to flee their homelands due to civil war gain an education. So, not only are you supporting a worthy cause but you're also gaining an invaluable cookery resource for yourself.





A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Example Spice Guide Entry

Below, you will find an example spice guide entry produced randomly from our database:

Spice Guide Entry For: Galingale

This is the description page for Galingale (Cyperus longus) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Galingale.

Galingale

Galingale, Cyperus longus (also known as Sweet Galingale) is a monocot perennial flowering plant and member of the Cyperaceae (sedge) family. Superficially, galingale resembles a grass or rush that prefers wet ground and is closely related to the Egyptian papyrus. It is native to Britain and the Mediterranean and grows by water and in marshy places. It quickly grows to 2m in height and has large, attractive inflorescences.

The tuberous roots are edible and have an aromatic violet-like tone. They were a critical ingredient of many Medieval recipes and were used in recipes where today we would use ginger or galangal. Sweet Galingale is one of those plants that has fallen out of culinary use in Europe; though it and its close relatives are still used in Asia. This plant is common in the wild in the UK. However, if you have a damp corner in your garden then this is a plant that's well worth growing (it has rather beautiful flowers) and you can add the tuberous roots to your repertoire of spices. Indeed, it is an essential addition to your store cupboard if you want to create authentic Medieval recipes and the roots can be dried or pickled for storage.

The roots of galingale are starchy and were dried and pounded to make a thickener rather like cornflour (cornstarch). So important was this, that it formed the base for a range of sauces known as 'galentynes'.


Recipes Utilizing Galingale

Vyne Grace
Sauce for Capon or Pheasant
Rapey (Fig Stew)
Sauce Madame
Sage Sauce
Pokerounce
Pears in Confit
Meat in White Sauce
Hypocras
Galyntine
Flaumpens
Crustardes of Flessh
Chyryse
Ras el hanout
Another Sauce for Roast Meat
Gode Powder
A Pudding of Raisins
Clarrey
To Make Hippocras
Starters, Apician Style
Roast Meats, Another Way
Lampreys in Galingale Sauce
Sops of Galingale
Sauce Madame




The Guide to Spices and their Uses eBook — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help support this site and its aims to put ancient cookery books on the web by purchasing our Kindle ebook via Amazon:



This ebook lists 86 spices an dhow to cook with them and provides over 800 recipes showing how those spices are actually used.

This eBook is sold via Amazon so you know that your purchase is safe and secure.




If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.


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Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

How Microwaves Work

By gwydion | Published 2011-07-08 12:27:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Have you ever wondered what's inside your microwave? Have you wanted to know how a microwave works? Well, this article tells you all the key bits that make up a microwave and lets you know exactly how microwave ovens cook the food place inside them.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Organic Coffee vs. Regular Coffee- What Is The Difference?

By Ray Forrest | Published 2011-11-25 20:35:44 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been much discussion amongst coffee lovers regarding the pros and cons of organic and inorganic coffee. There is actually one main aspect that sets the two apart. Organic coffee is made naturally, which limits environmental pollution. Those who make organic coffee stick to strict guidelines in order to bring you the highest quality cup of coffee.

Which Is The Better Juice Extractor, The Breville BJE510XL Or The Omega VRT330 Juicing Machine

By Thomas Christopher | Published 2011-12-08 16:45:09 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Two very popular juicers, the Breville BJE510XL and the Omega VRT330, are compared for speed, ease of use, consumer ratings, and range of produce they juice well.

Quick Smoked Salmon Recipes

By Matthew Monnette | Published 2011-11-25 13:05:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 35

There are plenty of smoked salmon recipes that you can try. The smokey flavor and its flaky pink meat can be made toppings for cold salad or it can be a replacement for bacon bits for carbonara.


Advice Articles






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