The Spice of Pi - Blog Doug 11

27 Mar 2018

This project is about spices and we have 25 jars to fill with our favorite spices. Here are my picks from Martha Stewart's Spice Rack: It is going to take time and money to acquire a full set, but we now have a place to store them.

Spice	Notes
Ground allspice	This ground dried berry of a Caribbean evergreen tree has a scent and taste similar to clove, cinnamon, and nutmeg. It was first brought to Europe by Christopher Columbus, who mistakenly thought it was a pepper; this is why allspice is known as "pimento" outside the United States. Allspice is the main ingredient in Jamaican jerk seasoning; it is best used in marinades, meat stews, fruit compotes and pies, barbecue sauces, and baked goods. Allspice is one of the flavorings found in ketchup.
Basil	Basil is a member of the mint family; there are more than 150 varieties grown. Its name may have been derived from the Greek basileus, meaning "king." Basil is versatile and very good in combination with thyme, garlic, oregano, and lemon. It is a natural in Italian food, and is also good in egg, potato, or rice dishes, and tomato sauces.
Caraway seed	This Dutch seed is related to dill and cumin, and has been cultivated for thousands of years. It is often used in Northern European baking, and cabbage and noodle dishes. Caraway seed is delicious with pork; it is great for rye bread and homemade crackers. Add caraway seed to cooking water for cabbage to reduce odor.
Cardamom	This sweetly pungent, hand-picked seedpod comes from Central America and India. Cardamom pods have been traditionally used as a breath freshener. Uncracked whole pods ensure the freshness of the aromatic black seeds inside. Use sparingly; only a small amount is needed to add flavor. Use cardamom in stews, curries, sweet sauces, and Scandinavian pastries and breads.
Cayenne pepper	Like hot paprika, cayenne pepper is a finely ground blend of pungent red peppers and chiles. The blend is named after a pepper native to Cayenne Island, the capital of French Guiana. Cayenne pepper is used more for flavoring than heat in Mexican and Italian cooking. It is tasty with poultry, meat, stews, eggs, hors d'oeuvres, and barbecue. Its bright color makes it a flavorful garnish for foods.
Celery seed	This very small seed is from a wild variety of the celery plant. The seed is so tiny, it takes 750,000 to make a pound. Celery seed is used whole or ground in Indian cooking. It can be used for pickling, and adds flavor when sprinkled on cold-cut sandwiches. Add celery seed to clam chowder, creamy soups, potato salad, and coleslaw.
Chile seasoning	A 100-year-old Southwestern seasoning, this blend includes 80 percent dried chile powder, plus cayenne, oregano, and other spices. Use the chile seasoning in traditional chili, or try it as a flavoring in rice or as a dry rub for grilling meats. Sprinkle chile seasoning on breakfast eggs for a dash of flavor.
Cinnamon	One of the world's oldest seasonings, cinnamon has a sweet musty flavor. It is actually stripped evergreen bark rolled into "quills" or sticks. Cinnamon flavors savory and meat dishes in the East, and cakes and desserts in the West. It deliciously complements fruits such as apples.
Clove	Cloves are the dried, unopened myrtle-flower buds of an evergreen tree native to the Molucca islands of Indonesia. Cloves have long been valued for their aromatic fragrance and flavor; up to 7,000 cloves make a pound of the ground spice. The word comes from the French "clou," meaning nail. Use sparingly; cloves are very strong. The flavor is wonderful with sweet potatoes and winter squash.
Coriander	Coriander is the seed of the cilantro (Chinese parsley) plant; it has a sweet lemon-sage flavor. Coriander was one of the first spices to arrive in America and has probably been used since about 5000 B.C. It is often added to curries and Indian food.
Cumin	The pale-brown cumin seed is harvested from a member of the parsley family; its flavor is earthy and musty. Cumin was used as a food preservative by early Greeks and Romans. It is the dominant taste in Latin American cooking and is also used in Indian cooking.
Curry	This powdered Indian blend combines coriander, turmeric, ginger, garlic, and other spices. Curry powder should be cooked briefly in a little butter or oil to enhance its flavor before it is added to foods. Depending on how much heat you like, both mild and hot curries are delicious with poultry, meat, and stews. Try adding it to yogurt sauces or deviled eggs; mix curry powder with mayonnaise for a tasty chicken salad with apples.
Dill weed	The flavor of dill weed contains hints of celery and anise. It is common in German, Russian, and Scandinavian dishes. Dill weed goes particularly well with veal, cucumbers, and carrots; also use it to flavor chicken soup and homemade bread. It is good in grains, winter vegetables, soups, fish, shellfish, and poultry; try mixing it into sour cream and yogurt. Dill weed should be added at the end of cooking.
Ginger	This spice is from a strong-flavored knobby root; its flavor is pungent and sweet. Ginger is thought to be native to Southeast Asia; it was one of the first Asian spices in Europe.
Marjoram	This relative of the mint family tastes like a sweeter, gentler oregano. Throughout history, marjoram has been thought to have medicinal properties. Crush the herb in your hand before using to release its flavor. Add marjoram at the end of cooking to fish, poultry, eggs, tomato dishes, sauces, soups, stews, pasta, frittatas, and vegetables. It enhances the flavor of meat dishes and is especially good with lamb.
Mexican chile powder	Anaheim peppers give this powder its flavor. The peppers are milder than most red chiles; they are dried while still green. Use this powder in chili and Mexican sauces; try it as a milder alternative to cayenne pepper.
Nutmeg	This large seed comes from a West Indian evergreen. Use it sparingly, and grate it fresh onto food before serving as a garnish. Nutmeg adds flavor to white sauces, spinach, baked goods, beef, chicken, and pork. It is good in warm beverages like brandy Alexander, hot chocolate, and cider; sprinkle it over eggnog.
Oregano	This variety is milder than Italian oregano and has a slightly bitter, minty taste. Though essential in Italian, Greek, and Mexican cooking, oregano did not gain popularity in the United States until after World War II. Crush the herb in your hand or with a mortar and pestle before using. Oregano is a natural in tomato and pasta sauces and on pizza; use it with eggplant, beans, marinades, roasted and broiled meats, and chicken. Heat oregano with butter and lemon juice, and drizzle onto chicken or fish as it grills.
Paprika	The dried, ground pod of the sweet red pepper produces this spice; the hot variety adds red capsicum pepper for heat. Paprika has a higher vitamin-C content than citrus fruits; it's wonderful sprinkled over roasting chicken, and is often used as a garnish. Mix paprika with breadcrumbs, and serve over vegetables.
Peppercorns	This soft, unripe berry has a mild, fresh taste. It is the pepper used in cooking the French classic steak au poivre. Do not grind the peppercorns; instead, crush them or leave them whole to add bursts of flavor in brown sauces and mayonnaise or with pork chops, duck, and vegetables.
Rosemary	This multitalented herb has the look and smell of pine needles. It has been used extensively for cooking and medicinal purposes since 500 B.C. Crush rosemary in your hand or with a mortar and pestle before using to release its flavor. It is often paired with garlic, and it gives a pungent Mediterranean flavor to marinades, grilled fish, roasts, soups, beans, sauces, organ meats, game, vegetables, and bread. It is the perfect herb for lamb or rabbit and is tasty baked in focaccia.
Toasted sesame seeds	These seeds have a rich, nutty flavor. With 25 percent protein by weight, they are one of the most nutritious seeds. They make a tasty addition to salad dressing, baked goods, crackers, chicken, fish, vegetables, and pastas. Sprinkle them over salads, noodles, and stir-fried foods.
Tarragon	This versatile herb is a member of the sunflower family. Essential to French cooking, it has a mild, aniselike taste. Heat intensifies the taste of tarragon, so use it sparingly. It is often used in egg, cheese, or tomato dishes; it is good with poultry, fish, vegetables, and sauces. Tarragon brings a distinctive flavor to bearnaise sauce, marinades, and seafood in Cajun recipes. Try basting chicken with tarragon, butter, and lemon.
Thyme	There are more than 100 varieties of this member of the mint family. Native to the Mediterranean region, thyme has had many uses other than cooking throughout history: Egyptians embalmed with it, Greeks bathed with it, and it was used as perfume during the Renaissance. Thyme gives depth to poultry, fish, vegetables, soups and chowders, stews, sauces, stuffings, meat, and game. It is often paired with tomatoes, and it goes well with eggs and custards.
Turmeric	Marco Polo mentioned the use of turmeric, a ginger-related root from India with a pungent, biting flavor. More commonly used for its bright yellow-orange color than for its flavor in curry blends and mustards, it is sometimes substituted for saffron. Add turmeric to meats, poultry, fish, soup, lentils, relishes, and chutneys.

The speaker pair I ordered came in and I've installed them in matching cabinets. These speakers have clear plastic speaker cones and fit the original speaker cabinet exactly - perhaps they are more immune to liquid spills in the kitchen: