A

Allspice is Caribbean in origin and available at your grocer's as whole allspice berries or as ground, which most people are more familiar with. Allspice has a sweet flavor that's reminiscent of cloves, cinnamon and nutmeg. If you use whole berries, crushing them will release more flavor.

Almond extract is made by dissolving almond essential oil in an alcohol base. I prefer those that are labeled "pure" or "natural." A little of this will go a long way, so use sparingly!

Alum is actually potassium aluminum sulfate, a highly astringent crystal traditionally used in canning to make pickles crisper. It can cause some minor digestive problems, however, so it is used less often these days.

Aniseeds are small crescent-shaped seeds from a member of the parsley family that grows in the Mediterranean origin. You can find them whole at your grocer's, and I recommend a mortar and pestle to crush them prior to adding to any recipe.

Arrowroot is made from the pulverized root of a tropical tuber, and was once thought to be an effective antidote to arrow poison, from whence it got its name. It is much more effective as a thickener in puddings, custards and sauces. This fine, white powder has about twice the thickening power of flour unlike cornstarch will not give a chalky taste if undercooked. When you use it, be sure to mix it well with cold water before adding it to your recipe.

B

Baking powder is not the same as baking soda! It's more. Baking powder contains baking soda, an acid, such as cream of tartar, calcium acid phosphate or sodium aluminum sulphate and a starch such as cornstarch or flour. When combined with a liquid, the ingredients in baking powder create a chemical reaction that helps breads and cakes to rise.

Baking soda-also known as bicarbonate of soda or sodium bicarbonate, supplies the carbon dioxide gas that helps batters and dough's to rise. It is commonly used when acidic ingredients such as buttermilk, yogurt, or citrus juices are present.

Basil has become a very popular flavor in recent years! This aromatic, green herb makes frequent appearances in both Italian and French cooking, as well as salads. It has a sweet/spicy flavor that is perfectly suited to tomato-based dishes and is the main ingredient in pesto. Fresh basil is easily found in supermarkets and neighborhood gardens during the summer. To store it, simply place the stems in a glass of water and cover the leaves loosely with a plastic bag. Dried basil, though not as flavorful as the fresh, is available in supermarkets year 'round. Crush dried basil in the palm of your hand to release its flavor.

Bay leaf is also known as bay laurel, and comes from the Bay tree which is native to the Mediterranean. In ancient times, branches from this tree were used to decorate the heads of heroes, which is where we get the phrase "to earn your laurels." Today, however, this 2-3 inch-long leaf is most often used in soups, stocks, vegetables and meat for a pungent, spicy flavor. Too much will give a bitter flavor, so use wisely. no more than one or two leaves at most. Discard before serving, or leave the leaf in and let the bowl that ends up with it be considered "lucky." Store bay leaves in an airtight container in a cool, dark place and use within one year.

Borage is a little-known herb with a mild, cucumber-like taste. Chop the fresh leaves and use the violet flowers as a garnish. Fresh borage belongs in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.

Bouillon cubes are a concentrated form of broth or stock. Beef, chicken and vegetable cubes are commonly available in grocery stores.

Bouquet garni literally means "garnished bouquet" in French. This mixture of herbs is generally tied in a piece of cheesecloth and tossed into a pot of stock, soup or another simmered dish. A bouquet garni usually includes dried bay leaves and fresh parsley and thyme.

C

Capers are the small buds of a bush native to the Mediterranean. They're generally pickled and used as a piquant flavoring or garnish. Nonpareil - the tiniest type of caper - are considered the finest. Since they are often salty, capers should be rinsed before adding to your dish. Capers are sold in small jars, and can be found at your grocers near the pickles, olives, ketchup and mustard. Store an opened jar in the refrigerator.

Caraway seeds are small, crescent-shaped and dried before being bottled. You may use them whole or ground to add a subtle, licorice-like flavor to baked recipes and savory dishes.

Cardamom seeds lend a sweet, exotic taste to foods. These small, round seeds grow in a husk, and are most flavorful when purchased whole. Grind before using, either with a spice grinder or a mortar and pestle.

Cayenne pepper is red hot! It is made from ground cayenne chili peppers. Some love this fiery spice - others should use with a bit of caution!

Celery salt is a blend of ground celery seeds and salt. You may use this spice blend wherever you would use celery seeds and want more of a salty taste. Here in Chicago, celery salt is sprinkled on top of a hot dog with tomatoes, onions and mustard to make "Chicago style" hot dogs.

Celery seeds taste similar to the vegetable they're named after. These tiny, round seeds can be used whole or crushed.

Chervil resembles flat-leaf parsley, and has a flavor similar to parsley and licorice. Fresh chervil belongs in the refrigerator, wrapped in paper towels and covered in a plastic bag. Store dried chervil with your other spices - away from light, heat and moisture. Use within a year.

Chili oil is made by infusing hot red chilies in vegetable or sesame oil. The result is a red, fragrant and fiery oil. You can find chili oil in Asian and ethnic markets, as well as larger grocery stores.

Chili paste with garlic is a seasoning of Asian origin. It is made by combining red chilies and fresh garlic. It can be used as a condiment wherever a spicy, garlicky taste is desired - but if you're a first-timer use a light touch! You'll find chili paste in Asian markets and larger grocery stores.

Chili powder is any one of several spice blends including varying amounts of dried chilies, cumin, oregano, cloves, coriander, pepper and salt. It is best purchased in small quantities, because the flavor tends to fade as soon as the container is opened.

Chili sauce is a blend of hot and mild chilies, vinegar, sugar, and other flavorings that is sold in bottles. You may use it as an ingredient or a condiment on already prepared dishes. Some varieties are tomato-based, some are hotter than others.

Chinese five-spice powder is popular in Chinese dishes. This reddish-brown powder is a combination of star anise, fennel or anise, cloves, cinnamon and Sichuan pepper. You can find it in Asian markets as well as larger grocery stores.

Chives are long, thin green shoots that resemble large blades of grass and have a delightful, oniony flavor. Chives are available dried, but fresh are really the best. Store fresh chives in your refrigerator, wrapped in paper towels and covered with a plastic bag.

Cilantro is a leafy green herb that looks very similar to flat-leaf parsley. It is also known as Chinese parsley and fresh coriander. Cilantro has become very popular in recent years because its sharp, citrusy flavor is great in salsa. Cilantro is used in both Latin American and Asian dishes. Buy cilantro fresh, and store in your refrigerator, wrapped in paper towels and covered with a plastic bag.

Cinnamon is one of the most popular and well-known spices in the rack. This aromatic powder is the ground bark of an evergreen tree. You can find it ground or in "sticks" which are actually the dried strips of bark. You may use cinnamon in both sweet and savory dishes.

Cloves are a rich, aromatic spice whose origin is East Africa. You can find whole and ground cloves at your grocer, and can use them in either form in sweet and savory recipes.

Coriander seeds are small seeds of the coriander plant, which is also called Chinese parsley or cilantro. They have a flavor that is both spicy and sweet, and can be used ground or whole in spicy or sweet dishes. particularly Middle Eastern and Indian recipes.

Cream of tartar is a powder that is extracted during the wine making process. Its main use is in egg whites, to stabilize them and increase their tolerance to heat. Cream of tarter is also useful to help prevent sugar syrups from crystallizing. Cream of tarter is one of the ingredients found in commercial baking powder.

Crystallized ginger is also known as candied ginger. It's made from small pieces of fresh ginger - which comes from the underground stem of the ginger plant - which are preserved and then coated in sugar. Crystallized ginger imparts an unusual hot-sweet flavor to baked goods and desserts. Store in a cool, dry place for up to six months.

Cumin is a dusky, aromatic Middle Eastern spice with a strong, distinctive flavor. Cumin is popular in Mexican foods, and is sold ground or whole.

Curry powder is not one spice, but a combination of coriander, cumin, ground dried chili, fenugreek, turmeric and cloves. Curry is one of the predominant flavors in East Indian cooking. Blends which are labeled "Madras" are often hotter than other commercial products.

D

Dill has fine leaves that lend a bright and piquant flavor. Think of pickles! You can find it at your grocer's both fresh and dried. Fresh dill goes into your refrigerator, wrapped in a paper towel and covered with a plastic bag. Dried dill can be stored with your other spices - away from heat, moisture and light - for up to one year. Crush dried dill in the palm of your hand or in a mortar and pestle before using for the best flavor.

E

Epazote also goes by the names of wormseed, Mexican tea and stinkweed. As you might guess, this herb has a strong, pungent flavor and is a bit of an acquired taste. Popular in Mexican food (particularly bean dishes because it also reduces gas), you can find epazote dried and occasionally fresh in Latin markets. You can also grow your own quite easily

F

Fennel seeds are small, tan, oval-shaped seeds from a relative of the bulb vegetable of the same name. They have a mild, licorice- or anise-like flavor.

Fenugreek is available in both seeds and powder. It has a singular, nearly bitter flavor. Ground fenugreek seeds are also used to flavor curries.

Fines herbs is the name given to a traditional French blend of herbs which can include parsley, basil, chives, dill, tarragon, marjoram, rosemary, savory, watercress and chervil. Since this blend can quickly lose its flavor, it's best to add it to your dishes as soon before serving as possible.

Fish sauce is popular in Southeast Asia. In Vietnam it is known as nuoc nam; in Thailand, Nam pla; in the Philippines, patis; in Japan, shottsuru. Fish sauce can also be referred to as fish gravy. It is prepared using salted, fermented fish - commonly anchovies. It is a thin, salty and highly flavored liquid that can range in color from tan to dark brown.

G

Galangal is related to and resembles ginger. Unlike ginger, it has a hot, mustardy, somewhat medicinal flavor that is commonly found in Southeast Asian dishes. It is also known as galanga root and galingale. You can find it fresh and as dried slices in larger grocery stores and Asian markets. (If using dried, cut the quantity called for in half.) To use dried galangal, first soak the slices in warm water until pliable.

Garam masala is common in Indian households. This seasoning blend can differ from region to region, and may include cloves, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, ginger, mace, nutmeg and turmeric. Whatever the mix, garam masala adds a warm and spicy flavor to dishes. (The word "garam" is Indian for warm or hot.) Because the flavor of garam masala can fade quickly, it is traditionally added to dishes just before serving or sprinkled on top.

Garlic is among the most popular of spices. There's simply no substitute for its distinctive flavor, and almost any dish can benefit from the addition of a little garlic. Fresh garlic comes in a bulb, which contains several small cloves within its papery exterior. Though it is oniony, hot and bitter when raw, garlic takes on a sweet and delicate flavor when cooked. Buy it fresh and look for plumb, firm bulbs. Don't pick up more than you will use in one or two weeks, and store in a cool, dry and dark place.

Garlic chives resemble regular chives, but true to their name, have an added garlic taste. They are also known as Chinese chives Buy them fresh in larger supermarkets, and store in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.

Garlic salt combined powdered garlic and regular table salt. Use it like salt on top of your favorite foods if you wish, but select raw garlic otherwise.

Ginger comes from the underground stem of a tropical plant. Fresh ginger has a strong, peppery flavor and aroma. Ground ginger has a sweeter and more gentle flavor. You can find both fresh and ground ginger at your grocer's. Store the fresh variety in your refrigerator wrapped in a paper towel and peel the "root" before using. Ground ginger belongs with your other spices - in a cool, dry, dark place for up to six months.

Ground dried chili ranges from mild to hot varieties, depending on the type and quality of peppers used in its preparation. You can find it in jars, tins or small cellophane packets in most grocery stores.

H

Herbes de Provence is a blend of dried herbs which originated in the Provence region of southern France. It may include rosemary, thyme, savory, oregano, basil, sage, marjoram, fennel, mint, and lavender blossoms. Before using, crush the dried herbs in the palm of the hand or a mortar and pestle to release the flavor.

Hoisin sauce is a thick, red-brown sauce made from fermented soybeans or wheat, plus chiles, garlic, vinegar, sesame seeds and other Asian spices. You can find it in larger grocery stores and Asian markets, where it is sold in bottles. Hoisin sauce will keep indefinitely stored in your refrigerator or with other spices.

Horseradish is a member of the mustard family. As such, it has a pungent and hot flavor that can really open your sinuses! You can find horseradish fresh and whole, grated, or bottled in prepared sauces. The best is grated in bottled in vinegar.

Hot bean paste is Asian in origin and is made from fermented soybeans and crushed chiles. It is used to both season foods during preparation and as a condiment. You can find hot bean paste in larger groceries and Asian markets. It can be stored indefinitely in your refrigerator.

Hot pepper sauce is available in an increasing number of varieties. The best known is Tabasco. All are made from some combination of fresh or dried chili peppers, vinegar, salt and other ingredients. used as an ingredient and as a seasoning, is made from hot fresh or dried red chilies, vinegar, and salt. It may be used as an ingredient or as a condiment at the table.

L

Lemongrass is a stiff grass that grows 8-10 inches high and has a sharp flavor reminiscent of lemons. Popular in Asian cuisine, lemongrass can be found in Asian markets and larger grocery stores. Chop or crush the stalk before using to release its aromatic oils.

M

Mace is made from the red skin of a nutmeg. It can be found in most grocery stores. Flakes of mace, called blades, are available in some Asian and Caribbean markets.

Marjoram is an aromatic herb which can be used fresh or dried. It is most often added to meats, particularly lamb. Store fresh marjoram in your refrigerator, wrapped in paper towels and covered with a plastic bag. Dried marjoram can be found with other seasonings in all supermarkets, and should be stored away from light, heat, and moisture for up to one year. Before using, crush dried marjoram in the palm of your hand to release its flavor.

Minced onion is finely chopped and dehydrated onion. Reconstitute with water before using. It can be stored indefinitely in a cool, dark and dry place.

Mint has a fresh taste that should be familiar to everyone because it is so common. It comes in many varieties, though peppermint and spearmint are the most common. You can find mint in both fresh and dried forms in almost all grocery stores. Fresh mint can be stored in your refrigerator, wrapped in paper towels and covered with a plastic bag. Leaves should be chopped before adding to recipes. Dried mint belongs with your other spices - away from heat, light and moisture. For best flavor, use within one year and crush in the palm of your hand to release its flavor.

Monosodium glutamate, or MSG, is a white powder derived from glutamic acid, an amino acid. Though it has no flavor of its own, MSG will intensify the flavor of foods. It is often used in Chinese cooking. Some people have adverse reactions to MSG, so its popularity is waning for this reason. You can find it at your grocery store labeled as monosodium glutamate, MSG, hydrolyzed vegetable protein or under brand names like Accent.

Mustard can be purchase as seeds, ground (also referred to as powdered or dry) and many different varieties of prepared such as Dijon, yellow and deli. All types feature a pungent, hot flavor that should be familiar to everyone.

N

Nutmeg is one of the most popular of baking spices due to its warm, sweet taste. Nutmeg is harvested from a type of evergreen tree, and its seeds are available in groceries both whole and ground. For the best flavor, buy whole nutmeg and grate just before adding to your recipe.

O

Oregano is sometimes called wild marjoram. This green-tasting herb is Mediterranean in origin. Though it is very popular in Italian foods and tomato-based dishes, oregano is now used to flavor a wide variety of dishes. You can find oregano already dried and chopped in your grocer's spice area, and many stores also carry the fresh sprigs. Fresh oregano should be stored in your refrigerator, wrapped in paper towels and covered with a plastic bag. The dried variety belongs with your other spices --away from heat, light and moisture. Use within one year, and crush in your hand just before adding to a recipe for the best flavor.

P

Paprika is actually a type of pepper that is dried and ground into a find powder. Paprika can be found in sweet, mild and hot forms. Sweet or hot Hungarian paprika has more pungency than the milder Spanish type.

Parsley adds a bright green color and a clean, gardeny taste to a large number of dishes. Two types are available: curly, which has a mild flavor, and flat (or Italian) which has a slightly more pronounced taste. Fresh parsley is now available in almost all supermarkets. Look for fresh, bright-green bunches. Rinse and shake gently before storing in your refrigerator, wrapped in paper towels and covered with a plastic bag. Dried parsley is also available in your grocer's spice area, but fresh is preferred.

Pepper is one of the world's most popular seasonings, second only to salt. It adds a smoky bite to foods and tastes best when it is freshly ground from whole peppercorns. You can find whole peppercorns in your grocer's spice area, where already ground pepper, black or white, is also sold.

Poppy seeds are small, round blue-black seeds of a form of poppy. In strong enough concentrations they have a rich, nutlike flavor. Most often you will find them used as "decoration" - sprinkled on top of a bagel or inside a lemon poppy seed muffin.

Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, and cloves. Though it is often used in the preparation of pumpkin pie, this spice blend can be used any time you want to add a warm, cinnamony flavor to your baked goods.

R

Red pepper flakes are coarsely ground flakes of dried red chilies, including seeds, that have a moderately hot flavor and are used as a seasoning.

Rosemary is an herb originally from the Mediterranean. It has a strong, aromatic flavor and you'll often find it in meat, poultry, and vegetable dishes. You can find it fresh or dried at your local grocery store. Fresh rosemary belongs in your refrigerator, wrapped in a paper towel and covered with a plastic bag. Store dried rosemary with your other spices - away from away from light, heat, and moisture. For best flavor, use within a year and crush in the palm of the hand to release its flavor.

S

Saffron is a rare and strongly flavored spice made from the dried stigmas of a crocus flower. It is the world's costliest spice, and is used to both flavor and color dishes in which it is used. Saffron is sold in "threads" (the dried stigmas) or powdered. The threads are preferred, because they stay stay flavorful longer than the powder. The best saffron is Spanish in origin and will be labeled "pure." For the best flavor, saffron threads or powder should be steeped in hot liquid.

Sage leaves are a gray-green color and have a slightly bitter flavor and a sharp, woodsy aroma. Sage is often found in lamb, poultry, pork, and veal dishes, and is a staple seasoning for sausage and stuffing. You can find sage as either fresh sprigs or dried leaves at your grocer's. Fresh sage belongs in your refrigerator, wrapped in paper towels and covered with a plastic bag. Store dried sage with your other spices - away from light, heat, and moisture. For best flavor, use within one year and crush in the palm of the hand before adding to recipes.

Salt is by far the most common food seasoning. In addition to table salt, it is also available in kosher and sea salt forms. Kosher salt has larger grains and fewer additives than table salt. It is slightly less salty tasting than table salt. Sea salt is extracted from sea water and is available in coarse and fine grinds. It has a slightly strongly salt flavor than table salt.

Seasoned salt comes in many different varieties and is sold under a number of brand names. Each is different, but most are a combination of salt and other seasonings such as red and/or black pepper, garlic, onion, chili powder, cumin and MSG.

Sesame seeds are most often found decorating the tops of buns and breads. When used in larger quantities these small, teardrop-shaped seed impart a nutty flavor. Black sesame seeds are also available.

Star anise is a small, brown seedpod that resembles an eight-pointed star. It has a licorice-like flavor and can be used whole or broken into pieces.

Sumac is a purplish powder which is made from the dried berries of a non-poisonous species of the sumac shrub. Sumac has a sour taste, with hints of lemon and pepper.

Summer savory complements the flavors of vegetables, seafood, and poultry. For the best flavor, look for the fresh form. This should be stored in your refrigerator, wrapped in a paper towel and covered with a plastic bag. Dried summer savory can be found in your grocer's spice display. Store dried summer savory with your other spices - away from light, heat, and moisture. For best flavor, use within one year and crush in the palm of the hand before adding to recipes.

T

Tamarind pulp is the dried pulp of pods from the tamarind tree. It adds sweet-tart flavor to foods and is commonly used in Southeast Asian recipes. It should first be dissolved in boiling water, and the resulting solution strained before adding to recipes. You can find fresh tamarind pods in Asian and Latin markets - remove the seeds before grinding the remainder of the pod into a paste. Jars of prepared paste are also sold.

Tarragon has a sweet flavor that enhances the flavor of salads, seafood, chicken and other light meats, eggs and vegetables. Both fresh sprigs and dried tarragon are available in most grocery stores. Fresh tarragon belongs in your refrigerator, wrapped in a paper towel and covered with a plastic bag. Store dried tarragon with your other spices - away from light, heat, and moisture. For best flavor, use within one year and crush in the palm of the hand before adding to recipes.

Thyme has small leaves that give a clean, herbal taste to poultry, seafood, lamb and vegetables. It is used commonly in Italian cuisine, but also appears in many other foods. clean-tasting, small-leafed herb used to season poultry, lamb, seafood, and vegetables. Both fresh sprigs and dried thyme are available in most grocery stores. Fresh thyme belongs in your refrigerator, wrapped in a paper towel and covered with a plastic bag. Store dried thyme with your other spices-away from light, heat, and moisture. For best flavor, use within one year and crush in the palm of the hand before adding to recipes.

Turmeric is a pungent ground spice that adds an earthy flavor to foods. Like saffron, it also imparts a brilliant yellow hue to dishes in which it is used.

U

V

Vanilla in all its forms begins with the seed pod of an orchid. The pods - or beans - are long, thin and black, and have a deliciously sweet aroma and taste. Vanilla beans are used to make vanilla extract, but can also be used on their own. You can find vanilla beans in well-stocked grocery stores as well as specialty and gourmet food shops. They should be stored wrapped in a plastic bag in your refrigerator. Vanilla extract belongs with your other spices - away from light, heat, and moisture. (Hint: For delicious flavor and scent, place a whole vanilla bean in your sugar canister.)

W

Worcestershire sauce is a traditional English condiment with an intense flavor made up of molasses, soy sauce, garlic, onion and anchovies. It makes a fine marinade - alone or with other ingredients - and an excellent table sauce.