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Baking Spices and Flavorings
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Clove
Intensely warm, sweetly pungent, Use with apples, ham, and spice cakes
Saffron
Complex, earthy, with grassy and floral notes, Enhances seafood dishes, risottos, and paella
Orange Blossom Water
Floral, citrusy, subtly sweet and bitter, Used in Middle Eastern pastries, such as baklava, and in French madeleines
Lemon Zest
Bright, tangy, citrus-flavor, Added to pastries, muffins, and various desserts
Fennel Seeds
Sweet, anise-flavored, Used in breads, sausage, and Italian cooking
Cinnamon
Warm, sweet with a woody note, Commonly paired with apples, in cinnamon rolls, and snickerdoodle cookies
Vanilla
Sweet, rich, and creamy flavor, Used in cakes, cookies, and ice cream
Anise
Sweet, aromatic, licorice flavor, Pairs with citrus, berries, and in pizzelle cookies
Mace
Warm, spicy, and more delicate than nutmeg, Compliments savory dishes, spice blends, and baked goods
Poppy Seeds
Nutty, slightly sweet, Commonly sprinkled on breads, rolls, and used in fillings
Nutmeg
Warm, nutty, slightly sweet, Pairs with cream-based sauces, spinach, and pumpkin pie
Almond Extract
Sweet, nutty, strong fragrant smell, Used in macarons, marzipan, and biscotti
Caraway Seeds
Slightly sweet, anise-like, peppery flavor, Common in rye bread, sauerkraut, and cheese
Mint Extract
Cool, refreshing, slightly sweet, Used in chocolates, candies, and some cakes or cookies
Rose Water
Floral, slightly sweet, Used in Middle Eastern desserts, rice pudding, and marzipan
Cardamom
Citrusy, sweet, eucalyptus flavor, Complements coffee, chai, and Scandinavian breads
Ginger
Pungent, spicy, slightly sweet, Common pairings include lemon, pear, and pumpkin desserts
Coriander (Seed)
Warm, spicy, citrus flavor, Used in spice rubs, baked goods, and Indian dishes
Allspice
Combines flavors of cinnamon, nutmeg, and cloves, Ideal for Jamaican jerk seasoning, desserts, and chutneys
Cocoa Powder
Rich, bitter chocolate flavor, Essential in brownies, chocolate cakes, and mole
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