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- Spices, which originate from the bark, buds, fruit, roots, seeds or stems of a variety of plants, have aromatic odors and pungent flavors. They are used to add flavor to baked products.
- Popular spices to use in baking include allspice, cardamom, cinnamon, cloves, ginger, mace and nutmeg.
- Many spices are available in the whole as well as the ground form. Use the form of spice listed in recipe.
- When a recipe calls for a dash, use about 1/16 teaspoon.
- Store whole and ground spices in airtight containers in a cool, dark place. Heat, light, and moisture cause spices to lose their flavor faster.
- Do not store spices above the range or oven.
- Whole spices such as cinnamon sticks, cloves and nutmeg will stay fresh for up to 2 years.
- Ground spices will stay fresh for up to 1 year.
- Substitute for 1 teaspoon ground allspice: 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg, mixed together.
- Substitute for 1 teaspoon ground cinnamon: 1/2 teaspoon ground allspice or 1 teaspoon ground cardamom.
- Substitute for 1 teaspoon ground ginger: 1/2 teaspoon ground mace + 1/2 teaspoon grated lemon peel.
- Substitute for 1 teaspoon ground nutmeg: 1 teaspoon ground allspice or 1 teaspoon ground cloves or 1 teaspoon ground mace.
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