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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. |
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.
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Below, you will find an example spice guide entry produced randomly from our database:
Spice Guide Entry For: LiquoriceThis is the description page for Liquorice (Glycyrrhiza glabra) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Liquorice.  Liquorice (also Licorice) is the dried root of Glycyrrhiza glabra, a leguminous plant of the family Fabaceae which is native to southern Europe and parts of Asia. It is a herbaceous perennial, growing to 1 metre in height, with pinnate leaves about 7–15 centimetres long, with 9–17 leaflets. Liquorice has a very strong aroma, reminiscent of anise and fennel (though much stronger) which is overlaid by extreme sweetness. It is mainly grown as a root crop in southern Europe where the extract is prepared by boiling liquorice root and subsequently evaporating most of the water (in fact, the word 'liquorice' is derived from the Ancient Greek words glukos 'sweet' and riza for 'root'). The Romans pronounced the Greek word Gliquiricia (which was influenced by the Latin liquere 'to flow', which liquorice juice does), and then Liquiritia. By the 1300s, the word was further simplified to Lycorys in Old French, and then arriving at 'liquorice' in English.). Its active ingredient is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. In Europe liquorice tends to be used as a flavouring for sweets (candies) where the flavour is bolstered by aniseed oil. In Chinese cuisine liquiorice is used as a culinary spice for savory foods where it is often used as a flavouring for broths and other foods that are simmered in soy sauce (particularly for Master Sauce dishes), though it is more cultivated as a medicine rather than for its culinary uses. Recipes Utilizing Liquorice Course Ginger Bread |
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Below you will find links to other pages dealing with the various Spices described on this site
The Spice Trade
List of Spices 'A' List of Spices 'B' List of Spices 'C' List of Spices 'D' List of Spices 'E' List of Spices 'F' List of Spices 'G' List of Spices 'H' List of Spices 'I' List of Spices 'J' List of Spices 'K' List of Spices 'L' List of Spices 'M' List of Spices 'N' List of Spices 'O' List of Spices 'P' List of Spices 'Q' List of Spices 'R' List of Spices 'S' List of Spices 'T' List of Spices 'U' List of Spices 'V' List of Spices 'W' List of Spices 'X' List of Spices 'Y' List of Spices 'Z' 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: |
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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Recipe Information: 114
K cups are a quick and easy way to get a fresh cup of coffee. They have many great features.
Recipe Information: 56
Tea blends are very popular today. Tazo Tea produces many great flavors.
Recipe Information: 114
The keurig b70 coffee maker is the top of the line model. Learn more about its features.
Recipe Information: 35
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Recipe Information: 35
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Recipe Information: 113
Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.
Recipe Information: 56
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Recipe Information: 115
Well you do not have to use a breather, but if you do you'll wonder why you hadn't started making use of one sooner! This may possibly sound overly dramatic plus a little unbelievable, but when you have tried your wine breather for the first time you will see how distinct a specific wine can taste.
Recipe Information: 5
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Recipe Information: 35
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
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