Article by: Taste of Home
With its mildly-sweet-to-bittersweet flavor, cinnamon is a nice addition to baked goods like coffee cake and crumbles as well as stews, curries, fruit, squash, oatmeal, pork and beef.
Available whole or ground, allspice combines the flavors of cinnamon, nutmeg and cloves. This spice complements stews, carrots, pork or poultry, squash, cakes, cookies and some breads.
Don’t have allspice on hand? Try this 1-teaspoon-sized substitution: 1/2 teaspoon ground cinnamon + 1/2 teaspoon ground clove
This warm and aromatic spice is a staple of Indian cuisine and is flavorful in baked goods like shortbread and gingerbread. Cardmom pairs well with cinnamon, cloves and chocolate.
Found both whole and ground, cloves go well with sweet breads, carrots, onions, potatoes, chocolate and fruit.
Ginger’s pungent flavor adds zest to both sweet and savory dishes. Use it in baked goods (gingerbread, anyone?) or add it to stir-fries, curries, hot tea and seafood. It pairs particularly well with garlic.
The warm, sweet and spicy flavor of nutmeg enhances baked goods like pies and custard as well as white sauces, spinach and squash. It can be bought whole or ground. Grate fresh nutmeg for the best flavor.
Pumpkin Pie Spice
Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves, allspice and mace that’s great in pumpkin dishes, squash or baked goods like cookies, muffins and bread—and of course pie.
Don’t have pumpkin pie spice on hand? Try this 1-teaspoon-sized substitution: 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground cloves or allspice
Generally sold whole, star anise is actually the fruit of an evergreen tree native to southern China. It adds a subtle licorice flavor to soups, stews, braised meats, sauces and some baked goods.
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