spices [2]![click to hear](/images/speaker.jpg)
Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
cinnamon ![click to hear](/images/speaker.jpg)
Dried bark of the cinnamon tree, sold in sticks, ground or as an essential oil; it is often associated with candy, sweet dishes and hot drinks.
curry ![click to hear](/images/speaker.jpg)
A staple of Indian cooking, the pungency of this blend of spices varies, depending on how much pepper or chile is used.
saffron ![click to hear](/images/speaker.jpg)
The most expensive spice, actually derived from the handpicked and dried stigmata of the crocus flower; it is an essential ingredient in paella and bouillabaisse.
cumin ![click to hear](/images/speaker.jpg)
Extensively used in traditional Arab, Indian and Mexican dishes, it has a strong smell and a warm, slightly bitter flavor.
cardamom ![click to hear](/images/speaker.jpg)
The pod is green, brown or white, depending on whether it was sun- or oven-dried, or bleached; its delicate peppery flavor characterizes Indian curry.
caraway ![click to hear](/images/speaker.jpg)
Its sharp bitter flavor enhances the flavor of stewed dishes; it is used primarily in Eastern Europe, India and Arab countries.
nutmeg ![click to hear](/images/speaker.jpg)
Its flavor complements milk products but quickly decreases once the nut is ground; its red membrane, known as mace, is also used as a spice.
fenugreek ![click to hear](/images/speaker.jpg)
Once roasted, the seeds have a bittersweet aftertaste; they are used in Indian cooking or, when sprouted, added to salads.
turmeric ![click to hear](/images/speaker.jpg)
Similar to ginger, it is cooked and ground into powder; among other uses, it is added to Indian curries and chutneys and provides the color for American mustard.