Celtnet Guide to Spices Beginning with 'O'


Spice Guide — 'O'



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  Obedience Plant marker button  Odika marker button  Ogbono
marker button  Okhuen marker button  Onion Seeds marker button  Osakirisa
marker button  Oshosho marker button  Osmundea pinnatifida   


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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: Amchoor

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

Amchoor

Amchoor (also sometimes spelled Amchur) is a south-east Asian spice formed from dried unripe mangoes (the word derives from Hindi am [mango]). The mango itself (Mangifera spp) is a genus of almost 35 tropical fruiting trees native to India and south-east Asia of which the Indian Mangifera indica is by far the most important commercially. All belong to the Anacardiaceae (cashew) family. Mango trees themselves are large, reaching almost 40m in height with a radius of about 10m. The fruit itself is a 'dop fruit' or 'droupe' which hands from the tree on long stems and ripens in sunlight. When ripe the fruit can be almost 15% sugar, hence its sweet taste. However, in its unripe form the fruit has a distinctive mix of sweet and acidic flavours — the same flavours that predominate in Amchoor.

Amchoor has a sour and fruity taste that makes it an excellent flavouring for sauces and stews (which is why it is used in Indian curries). It also marries well with vegetables and lifts their flavour. Amchoor powder can also be added to desserts, particularly those based on yoghurts or mixed fruit.

The spice is used quite extensively in south Asian cooking and makes a tasty (and authentic) addition to Thai fish curries.


Recipes Utilizing Amchoor

Chaat Masala
North Indian Stuffed Okra
Rasam
Chicken with Lentils
Aloo Anardana
Pomegranate-flavoured Prawns
Green Chutney with Pomegranate Seeds
Vegetable Samosas
Beef Samosas




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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