Spice Guide (continued)

Cloves: These dried unopened flower buds are among the strongest aromatic spices. Use with care. Whole: Use to decorate scored ham rind. Add a few when making chili. Add to water when cooking corned beef. Add to pot when making mulled cider or wine. Ground: Add a pinch to chocolate cake batter or frosting. Stir a little into mashed sweet potatoes. Mix with honey to top pancakes and waffles. Clove Recipes

Cumin: A major ingredient in curry and chili powders. Seeds: Add to lime- or lemon-based meat and poultry marinades. Add some when cooking chili. Mix with cream cheese for a bread spread. Add a few to cooking water for rice and couscous. Ground: Add to lentil soup. Stir into guacamole. Add a pinch to oil-and-vinegar salad dressing. Mix with yogurt to serve with spicy curries. Stir into bean-and-rice dishes. Cumin Recipes

Fennel: Subtle anise-like flavor and aroma. Used in Italian sausages, baked goods and sweet pickles. Seeds: Stir into yeast dough and sprinkle on baked goods before baking. Nibble a few to freshen breath. Ground: Add to meat mixture for Italian-style meatballs. Rub on pork before roasting. Sprinkle lightly on pizza. Fennel Recipes

Ginger: Versatile, with a spicy-hot, piquant flavor. Ground: Add to meat mixture for Swedish meatballs. Mix with sugar and sprinkle on cookie dough before baking. Stir into sweetened whipped cream for a cake frosting or topping. Stir into lemonade or iced tea. Stir into applesauce. Mix with sugar and sprinkle on grapefruit halves before broiling. Add to broth when making rice pilaf. Ginger Recipes