EC72-954 Spice Chart

Authors

Date of this Version

1972

Document Type

Article

Comments

© 1972, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

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.