Green, leafy herb resembling flat leaf (Italian) parsley with a sharp, aromatic, somewhat astringent flavor. Also called fresh coriander and commonly referred to as Chinese parsley.
Popular sweet spice for flavoring baked goods. The aromatic bark of types of laurel trees, it is sold as sticks or ground.
Chervil, fresh or dried, has a delicate flavor, and the fresh leaves look a bit like parsley. It's good when subtle seasoning is desired.
Rich and aromatic East African spice used ground in baked goods and whole in pickling brines and as a seasoning for baked hams. Provides flavor to both sweet and savory recipes.
A Middle Eastern spice with a strong, dusky, aromatic flavor. Use in chili, marinades, and basting sauces, and add to huevos rancheros or other egg dishes.
Granular flour, ground from the dried kernels of yellow or white corn, with a sweet, robust flavor. Sometimes known by the Italian term pollenta. Available in fine or coarser grinds.
Fine, powdery flour ground from the endosperm of corn-
CREAM OF TARTAR:
Acidic powder used as an additive to meringue to stabilize egg whites and for heat tolerance. Used as leavening agent most commonly with baking soda to make baking powder and an ingredient in syrups to prevent crystallization.
Generic term for a blend of spices commonly used to flavor East Indian-
Fine, feathery leaves with a sweet aromatic flavor sold fresh or dry.