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Seed Chart
Seed Chart

Seeds add texture and flavor to foods and can be stored 1 to 2 years in airtight containers away from heat and light (especially if packed in clear jars). They can also be made more fragrant by toasting before using.

Seed and Form Flavor Use
Anise seed:
(whole)

Licoricelike Baked goods, candy, sweetened warm milk
Caraway seed:
(whole)

Intense, aromatic Cabbage, cheese, dumplings, meats, pickling, rye bread, sauerkraut, soups, stews
Cardamom:
(whole pod, seeds, ground)

Pungent with slight menthol flavor Coffee, curry, custard, fruits, Scandinavian breads, sausages
Celery seed:
(whole, ground)

Concentrated celery flavor, slightly bitter Meats, pickling, salads, sauces, soups, stuffings, tomato juice-based drinks
Coriander:
(whole, ground)

Mildly fragrant, similar to a cross between lemon peel and sage Curry powder, marinades, Mexican and Spanish dishes, pastries, pickling, sausages, seafood
Cumin:
(whole, ground)

Pungent, savory, slightly bitter Cheese, chili, chili powder, curry powder, pickling, pork, sauerkraut
Dill seed:
(whole, ground)

Tangy, similar to caraway Fish, meats, pickling, processed meats, salads, sauces, soups
Fennel seed:
(whole, ground)

Aromatic, sweet, aniselike (resembles licorice) Breads, eggs, fish, Italian dishes, sauces, sausages, soups, sweet pickles
Fenugreek seed:
(whole)

Pleasant bitter flavor Chutneys, curry powder
Mustard seed:
(whole, ground)

Hot, pungent with dry aftertaste Casseroles, Chinese dishes, meats, pickling, relishes, salads, vegetables
Poppy seed:
(whole)

Nutty flavor, crunchy texture Noodles, salad dressings, breads, cakes, cookies, cabbage, carrots
Sesame seed:
(whole)

Nutty, slightly sweet flavor, high oil content Breads, dips, salad dressings, poultry, seafood