What are spices? - スパイスって何だろう？
イギリスの高校生程度の人達向けのスパイスの説明です。
よくいうスパイスって日本料理とは結構縁遠かったりしますね。
古典的な日本男児、例えば私の父のようなニンゲンはスパイス的なアロマを敢えて嫌ったりします。
コリャンダだって、チュウゴク語名は香菜（中国語：シアンツァイ）、とてもいいにおいがしそうな名前なのにニホンゴ名はカメムシ草だもんな。
暇をみてリクエストがあればざっと訳を後日載せます。
Spices come from plants and trees most of which grow in tropical countries. They can be berries, butds, pods, seeds or roots.
Most of the spices we buy have been dried and ground to a fine powder.
This makes it impossible to tell which part of a plant they come from.
Coriander
A mildly citrus flavour, an essential ingredient in curry powder.
Turmeric
A hard yellow root which when ground gives a golden colour to curries.
Poppy seed
A nutty spice which releases its full gragrance when roasted or fried.
Celery seed
A powerful spices which enhances the sweetness of many vegetable dishes
Onion
Powdered sun-dried onions add a savoury note to indian sauces.
Garlic
In powdered form this spice gives a mello deep flavour.
Cummin
The most indian of spices. Instantly evokes the atmosphere of the orient.
Kalonji
These pretty black seeds make an ideal crunchy savoury garnishing spice.
Fenugreek
A lingering bitter spice which deepens the effect of the lighter spices.
Paprika
A sweet spice used for its colour and mild eastern flavour
Nutmeg
Said to precipitate exotic daydreams! This is the traditional pudding spice.
Cardamom
Called grains of paradise. A powerful seed with a pine-trees fragrance.
Clove
A most pexpensive spice. Fortunately a little goes long way.
Dill
Both seed and weed have an affinity with vevgetables especially salads.
Fennel
The flavouring in liquorice;
Intensely sweet and good with rich meat.
Mace
The lacy covering of the nutmeg.
Especially good with green vegetables.
Cinnamon
Its woody sweetness is excellent with both savoury and dessert dishes.
Bay leaves
When crushed their floral scent adds an exotic note to a dish.
Saffron
Rare crocus stamens which bestow a yellow colour and light fragrance.
White and black pepper
The universal pungent spice. Gives a dish its warm ferewell.
White and black mustard
A throaty pungency which suits robust meat or potato dishes especially well.
Chilli
In a thousand different strengths, gives immediate heat to a dish.
Ginger
The warmest spice. Gives a lingering pungency and a unique aroma.
イギリスの高校生程度の人達向けのスパイスの説明です。
よくいうスパイスって日本料理とは結構縁遠かったりしますね。
古典的な日本男児、例えば私の父のようなニンゲンはスパイス的なアロマを敢えて嫌ったりします。
コリャンダだって、チュウゴク語名は香菜（中国語：シアンツァイ）、とてもいいにおいがしそうな名前なのにニホンゴ名はカメムシ草だもんな。
暇をみてリクエストがあればざっと訳を後日載せます。
Spices come from plants and trees most of which grow in tropical countries. They can be berries, butds, pods, seeds or roots.
Most of the spices we buy have been dried and ground to a fine powder.
This makes it impossible to tell which part of a plant they come from.
Coriander
A mildly citrus flavour, an essential ingredient in curry powder.
Turmeric
A hard yellow root which when ground gives a golden colour to curries.
Poppy seed
A nutty spice which releases its full gragrance when roasted or fried.
Celery seed
A powerful spices which enhances the sweetness of many vegetable dishes
Onion
Powdered sun-dried onions add a savoury note to indian sauces.
Garlic
In powdered form this spice gives a mello deep flavour.
Cummin
The most indian of spices. Instantly evokes the atmosphere of the orient.
Kalonji
These pretty black seeds make an ideal crunchy savoury garnishing spice.
Fenugreek
A lingering bitter spice which deepens the effect of the lighter spices.
Paprika
A sweet spice used for its colour and mild eastern flavour
Nutmeg
Said to precipitate exotic daydreams! This is the traditional pudding spice.
Cardamom
Called grains of paradise. A powerful seed with a pine-trees fragrance.
Clove
A most pexpensive spice. Fortunately a little goes long way.
Dill
Both seed and weed have an affinity with vevgetables especially salads.
Fennel
The flavouring in liquorice;
Intensely sweet and good with rich meat.
Mace
The lacy covering of the nutmeg.
Especially good with green vegetables.
Cinnamon
Its woody sweetness is excellent with both savoury and dessert dishes.
Bay leaves
When crushed their floral scent adds an exotic note to a dish.
Saffron
Rare crocus stamens which bestow a yellow colour and light fragrance.
White and black pepper
The universal pungent spice. Gives a dish its warm ferewell.
White and black mustard
A throaty pungency which suits robust meat or potato dishes especially well.
Chilli
In a thousand different strengths, gives immediate heat to a dish.
Ginger
The warmest spice. Gives a lingering pungency and a unique aroma.