spices [4]![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.
chili powder ![click to hear](/images/speaker.jpg)
Spice blend composed mainly of dried ground chiles, whose strength varies depending on the chiles used; it is widely used to flavor and color rice and pasta.
sumac ![click to hear](/images/speaker.jpg)
Dried berries, sometimes ground, with a slightly acidic, lemony taste; it is very popular in the Middle East, especially in salads and fish dishes.
ras el hanout ![click to hear](/images/speaker.jpg)
Very fragrant Moroccan spice blend with dried flowers among its up to 50 ingredients; it is used to flavor game, couscous, rice and stews called tajines.
ground pepper ![click to hear](/images/speaker.jpg)
Although one of the most widely used cooking spices, it loses its flavor faster than peppercorns, from which it is derived.
marinade spices ![click to hear](/images/speaker.jpg)
A mixture of spices added to fruit and vegetable preserves, chutney and vinegar; its composition varies.
cajun spice seasoning ![click to hear](/images/speaker.jpg)
Its spiciness enhances the flavor of ragouts and Cajun dishes; it is also sprinkled on meat and fish before they are barbecued or roasted.
five spice powder ![click to hear](/images/speaker.jpg)
A blend of five ground spices used in Chinese cooking; it includes star anise, cloves, fennel seeds, cinnamon and pepper.
poppy seeds ![click to hear](/images/speaker.jpg)
Their nutty flavor, which intensifies with cooking, works especially well in bread, cakes and pastries; it also yields a cooking oil.
ginger ![click to hear](/images/speaker.jpg)
A staple of Asian cooking and a classic garnish for sushi; it is also used ground, especially in breads and cookies.