What are theses seasonings and what do they flavor?

Question

What are the following used to flavor? (PLEASE NAME ONE)
Is the Following a Herb, spice, or blend?


1. ground sage
2.Crushed Red pepper
3.Garlic seasoning
4.whole celery seed
5. whole Basil.
6.ginger
7.nutmeg
8.Dill weed
9.Cumin seed
10.Whole black peppercorns
11.mustard seed
12.pepper
13.salt
14.chille powder
15.onion powder
16.cream of Tarter
17.Italion seasoning
18.cavenders
19.cinnamon
20.seasoned salt

Answer 1

Cream of tartar is not a seasoning.

It's a dry acid that is used in baked good to help leaven the product. Usually it's mixed with baking soda to produce carbon dioxide from an acid-base reaction. Baking powder is essentially baking soda mixed with cream of tartar.

Cream of tartar was orginally scraped out of the bottom of wine barrels and was a residue from the wine making process.

Answer 2

Because of how extensive your list is I would suggest a few minutes (Or more) looking at
www.allrecipes.com
www.recipegoldmine.com
www.foodnetwork.com
www.recipeczar.com
www.cooks.com
There is a mixture within your list of herbs (sage & Basil) spices (chili powder, italian seasonings,pepper) and salt is a mineral I believe.
Personally the best way to experiment with the varied flavors IMO would be to try them over plain white rice. Should help you to determine if you like them or not.

Answer 3

Sage is used for poultry dishes, italian seasoning can be used for just about anything, so can red pepper flakes and garlic powder, Chili powder is used in chili, Cavenders is a greek seasoning.

Answer 4

I don't get it.........you aren't familiar with any of the items in your listing? Have you ever cooked or paid any attention to what you've eaten before?

Answer 5

SAGE -
A Mediterranean herb with fuzzy, oval, gray-green leaves that are pungent and slightly bitter with a musty mint taste and aroma. Sage is a primary herb in poultry seasoning. Fresh sage is less bitter than dried sage, but both forms should be used lightly as it can easily overpower a recipe. Sage pairs especially well with fat-rich recipes and is believed to aid in their digestion. There is also a variety called pineapple sage, with an intensely sweet pineapple scent. Pineapple sage flowers can also be used as an edible garnish..ingedients.

CRUSHED RED PEPPER - Our Crushed Red Pepper Flakes are medium hot, but not overwhelming, and add a nice chile flavor to any dish.

Approximately 20,000 heat units, these are the variety you will see on the tables of Italian pizzerias (hence the nickname "pizza peppers"). This is the pepper you want to use when a recipe calls for "red pepper flakes". Try them with pasta, spaghetti, Asian stir-fry, salads, sauces, casseroles, eggs, marinades.

GARLIC SEASONING - AJI-SHIO Garlic Seasoning Mix is a multi-purpose powdered mix that can be used to any type of dish that requires the distinct taste of garlic. Has the aroma and flavor of natural garlic less hassle of peeling and mincing blended with the right amount of salt and seasonings. AJI-SHIO Pepper Seasoning Mix is a multi-purpose powdered mix that can be used to any type of dish that requires peppery taste. Has the aroma and zest of natural pepper with the perfect blend of salt and seasonings.

WHOLE CELERY SEED - Celery seed's most popular usage is in coleslaw and potato salads.

Celery seed is a small, somewhat bitter, seed often found as an ingredient in cold vegetable salads, sauerkraut and pickling.

The Spice House offers it in both whole seed form or ground fresh weekly. The ground seed imparts a stronger flavor and is suited for those people

WHOLE BASIL - A dried leaf of the basil plant, this product is one of the most popular culinary herbs. It has a rich grayish-green color and is similar in size to parsley flakes. The flavor is rich with sweet, minty notes with a touch of anise like flavor.

GINGER - The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols. The latter are formed from the former when ginger is dried or cooked. Zingerone is also produced from gingerols during this process, and it is less pungent and has a spicy-sweet aroma.

NUTMEG - is commonly used in sweet dishes, but also in a mixture of spices called garam masala. Nutmeg is also an ingredient in Japanese curries. In Western Europe, nutmeg more often appears in savory dishes, including cheese sauces, soups, and potato and meat dishes. Mulled wine or cider also.

DILL WEED - flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor.

CUMIN SEED - be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos.

WHOLE BLACK PEPPPECON - whole black peppercorns are left on the vine longer so they develop a deep, rich flavor. Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India.

Black peppercorns are picked from the vine just before they ripen and turn red. As they dry, the berries turn black. This particularly large, more mature, berry has a full, robust flavor described as almost fruity.

MUSTARD SEED - are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).

In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.


CHILI POWDER - is not always hot. It is usually used to dominate the flavor of a food but can be used as a background flavor. Chili powder has an earthly and slightly sweet flavor-imparting mild heat with the earthiness of cumin.

ONION POWDER - is made by grinding dehydrated onion into a powder. It isn't as pungent as fresh onions, but it's a great time-saver.

CEAM OF TARTAR - is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

ITALIAN SEASONING - "Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!"

INGREDIENTS
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried cilantro
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons red pepper flakes




DIRECTIONS
In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

CINNAMON - is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.
Cinnamon has a sweet, woody fragrance in both ground and stick forms

SEASONED SALT
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in
1 quart mayonnaise jar with tight fitting lid, shaking until well
blended Keep at room temperature. Use within 3 months . Makes about
1 cup.