Extension
Date of this Version
1972
Abstract
This chart covers some spices that are used in your day-to-day cooking for appetizers, seafood, egg and cheese dishes, meats, poultry, vegetables, salads, and desserts. It includes allspice, cardamom, cayenne, chili powder, cinnamon, cloves, curry powder, ginger, mace, mustard, nutmeg, paprika, turmeric.
Comments
© 1972, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.