Native of East India, Cinnamon is made from the reddish brown aromatic bark from cinnamon or cassia tree. To mention a few, cinnamon is used to flavor many foods such as preserved, stewed fruits (think apple pie), breads, pastries, desserts, ham, cobblers, spice cakes, and hot beverages.
Cassia is the tree from which Chinese Cinnamon is made.
Cardamom is available in whole white or green pods or ground tiny brown seeds. It has a sweet taste, is very aromatic and also quite expesive. Cardamom is native to India and Guatemala.
Ginger is especially popular in Chinese, Caribbean, and Japanese cuisine. It comes in fresh whole, candied crystallized, pickled, and dried powder. Ginger comes from a light brown knobby root of a tropical plant and is used in baked goods, desserts, fruits, curry dishes, chutney, and pickling.
Turmeric is a ground spice that comes from the Intense yellow root of the ginger family. It has a mild but peppery flavor. Turmeric is used in Curry powder, pickles, relish, salads, eggs, and rice.
Spices such as cinnamon, cassia, cardamom, ginger, and turmeric.
Spices were brought to britain by the Romans. Which ones they brought is unclear. The Romans imported many spices from Asia. Imports from China and Southeast Asia included cassia, ginger, nutmeg, and turmeric. Imports from India included cardamom, cinnamon, sesame, turmeric, and pepper.
Europe didn't trade spices to Asia, Asia traded spices to Europe. Europe sometimes gave Asia cloth or food and water for asia's spices. Some of the spices were even sometimes gold and valuble rocks.
There are several different spice crops. Some of theses spice crops are ginger, cardamom, black pepper, turmeric, mustard, fennel, fenugreek, coriander, paprika, vanilla, garlic, nutmeg, clove, cinnamon, and allspice.
most recipes involve some or all of the following: Those starred are essential ingredients coriander, * Cumin * turmeric, * Cayenne pepper * white pepper, black pepper, ginger, cinnamon, anise, saffron, piment fort, cardamom, * rose petals, nutmeg, mace, fennel,
Some spices used include: Mixed Pepper, Cloves, Allspice, Ginger, Rosebuds, Cardamom, Cinnamon, Nutmeg, etc.
Cardamom, Large Cardamom, Pepper, Chilies, Ginger, Turmeric, Coriander, cumin, Fennel, Fenugreek, Mustard, Nutmeg, Mace, Vanilla, Alspice, Poppy seed, Tamarind, Cambodgo, Cinnamon, Cassia, Garlic, Star anise, Sweet flag, Greater Galangal, Clove, Pomegranate, Aniseed, Bishops weed, Caraway, Dill, Saffron, Juniper berry, Asafoetida, Caper, Kokam, Tejpat, Celery, curry leaf, mint, parsley, Horse radish, Thyme, Pepper long, Sage, Lovage, Bay leaf, Hyssop, Basil, Rose mary, Savory, Marjoram, Tarragon,
Turmeric and ginger are both used as spices in many dishes.
Nothing, black cardamom has a distinct flavor all its own. I was in the process of making my very first chicken biryani and discovered I forgot to pick it up. I too went on line and discovered this website stating not to substitute this for another kind. so now I am off to get my black cardamom. Cut and paste the link below for more info. http://www.islandfoodie.com/cardamom.htm
One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. (Copied from http://en.wikipedia.org/wiki/Five-spice_powder - a very interesting article!)
Indian Spices ( Indian Masala ) like Red Chilli Powde, coriander, cumin seeds, ginger powder, turmeric, Fennel, Fenugreek, Cloves, Cinnamon, Anise, Cardamom, Black Cardamom, Curry Leaves and many spices products you can buy form India. Vichare Masla is one of the branded spices exporters from India. For more information about spices, spices products then please visit vicharemasala.com, adanispices.com. I hope you get your answer
Turmeric is a ground form of the Intense yellow root of the ginger family.