Spice Guide (continued)

Mustard: Yellow seeds (also called white) are most common, but seeds grow brown and black, too. Seeds: Dry-roast seeds in a skillet until they pop. Stir into cooked leafy greens. Add to pickling brine. Add to simmering New England Dinner (corned beef, cabbage and potatoes). Add to water when poaching fish. Powder: To prevent clumping, mix to a paste with cold liquid before adding to other foods. Add to white or cheese sauces. Stir into mayonnaise or butter; use on sandwiches, fish and vegetables. Mustard Recipes

Nutmeg (& Mace): The two can be used interchangeably. Lighter-colored mace is often chosen for light-colored baked goods and foods. Freshly grated nutmeg (using a nutmeg grater or the fine holes of a metal grater) gives a more intense flavor than purchased ground nutmeg. Stir a pinch into cream soups. Substitute for cinnamon in apple pie. Add to mashed sweet potatoes and glazed carrots or parsnips. Sprinkle into creamed spinach. Stir into softened ice cream; serve on warm gingerbread or apple pie. Nutmeg Recipes

Paprika: Made from dried sweet red peppers, this spice adds color and flavor. It comes hot, mild or sweet, which isn’t hot at all. Ground: Sprinkle as a garnish on otherwise colorless food. Add to flour for dredging meat, chicken or fish before frying. Add to fat before frying potatoes. Stir with grated onion into cream cheese for a sandwich spread. Rub on poultry before roasting or baking. Paprika Recipes

Pepper: Black is most common, but add a few dried pink or green peppercorns to your mill to spice up your grind. Use milder white pepper with light foods to keep black specks from showing. Cracked or coarsely ground: Press into burgers or steaks before grilling or panfrying. Freshly ground: Sprinkle strawberries lightly with pepper and balsamic vinegar. Add to spice-cookie dough or gingerbread. Sprinkle on melon chunks. Grind over sliced tomatoes. Pepper Recipes