Bread Baking Spices
There was a time when
the wealth of kings and the fate of nations
revolved around spices. Who knows when
Europeans would have found the Americas,
for example, if not for Columbus’ quest
to find a sea-route to the valuable eastern
spice markets? The way spice shaped the
history of the world may not matter much
in your kitchen today, of course, but
it’s fun to think about while baking with
some of these common spices.
- Allspice: a fragrant
member of the pepper family that tastes
of cinnamon, cloves and nutmeg; it is
often used in biscuits.
- Anise Seed: this sweet
licorice flavored spice is used in breads
and is thought to aid digestion.
- Cinnamon: a ubiquitous
spice that enhances the appetite and
has a warm, spicy flavor.
- Cloves: these only
grow near the seas and are hot and spicy
tasting; once used to alleviate toothache.
- Mace: made from the
dried aril of nutmeg, its soft, sweet
flavor is used for doughnuts and other
baked goods.
- Nutmeg: spicy yet sweet,
it is a common ingredient in sweet breads,
among other things.
- Poppy Seed: poppy seeds
are used for breads and have a sweet
and nut-like flavor.
- Sesame Seed: the white
seeds are used in breads and have a
nut-like flavor when roasted.
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