Home of The Spice Rack Spice History Spice Book:   A to Z Which to Use Seasoning Mixes Storing Spices Shelf Life Preserving Herbs Spicy Tips & FAQs Spicy Wedding? Spice Links	Spice Book Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z   Sources Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet. Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.
Fennel Seeds	F Fajita Seasoning: A tasty Mexican-style marinade for tacos or fajitas. Flake salt, black and red pepper, oregano, garlic, basil, celery, marjoram, rosemary, thyme, nutmeg and cumin. Fennel (Foeniculum vulgare): Fennel seeds have been grown for cooking at least since the time of the Romans, who introduced the plant to England. They have a mild, licorice-or anise-like flavor. In Italy, the seed is used whole to spice sausages, ground for tomato sauces of all kinds (especially pizza sauce), and also used for pork roast. Photo to the left. The English use fennel in almost all fish dishes, especially court bouillon for poaching fish and shellfish. Fennel has an even longer history as a medicinal. The toasted seeds are often chewed as a digestive aid. Fennel seed can be made into a weak tea to relieve colicky babies: try 2 - 3 teaspoons seeds and 1 teaspoon sugar per cup boiling water, let cool to room temperature.	Back to Index   Mix 1 tablespoon Fajita Seasoning with 1/2 cup oil and 1/3 cup lime juice or vinegar. Marinate thin strips of beef or chicken. Grill or cook over high heat.
Fenugreek Seeds	Fenugreek: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes. Photo to the left. Fenugreek is best known in America as an indispensable ingredient in the curry dishes of Southern India. Very difficult to grind, fenugreek is commonly used powdered. From India. Fines Herbes: This light, sweet blend is wonderful for baked chicken or fish, use about 1 rounded teaspoon per pound. Excellent for soup, and perfect on eggs. Sweet, with the flavor of French tarragon, very good for salads and sautéed vegetables. Season to taste. Since this blend can quickly lose its flavor, it's best to add it to your dishes as soon before serving as possible. Chervil, minced parsley, chopped chives and tarragon.
	Fish Sauce: Popular in Southeast Asia. In Vietnam it is known as nuoc nam; in Thailand, Nam pla; in the Philippines, patis; in Japan, shottsuru. Fish sauce can also be referred to as fish gravy. It is prepared using salted, fermented fish -- commonly anchovies. It is a thin, salty and highly flavored liquid that can range in color from tan to dark brown. Florida Seasoned Pepper: Coarse-grained citrus and pepper with a zesty tang. Excellent for low-sodium diets, as the tartness enhances the perception of the naturally occurring salts in foods. Great for roast turkey or sautéed turkey breast cutlets. Tellicherry black pepper, lemon peel, orange peel, citric acid, garlic and onion. Rub Seasoned Pepper on boneless, skinless chicken breasts, veal or pork cutlets, or fish fillets, 1 - 2 teaspoon per pound. Dust with a little flour and saute in a hot pan coated with vegetable oil spray or olive oil.
	Fox Point Seasoning: Bursts with rich flavor of freeze-dried shallots and chives. The rich flavor makes it perfect for poultry, eggs and vegetables. Salt, shallots, chives, garlic, onion and green peppercorns. This is a very popular blend, but because we do not use any anti-caking agents in this (or any other) blend, it tends to clump somewhat, especially during hot humid months. To keep it free-flowing, store in the refrigerator. French Four Spice: French Four Spice Is traditionally used for pork, beef and red wine stews. White pepper, nutmeg, ginger and cloves.	Use 1 teaspoon Fox Point Seasoning per pound to season veal, baked chicken, steamed vegetables, fish and scrambled eggs. For a tasty vegetable or chip dip use 2 teaspoon in 1 cup fresh sour cream or yogurt.
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