Pickling spices have other culinary applications.
As the name implies, pickling spices are part of the pickling process, adding flavor to vegetables, fruits or meat. Some pickle recipes call for removing the spices before canning, while others recommend leaving the spices in the jar for a stronger, finished taste. Exactly what comprises pickling spices depends heavily on the final product. However, the most common pickling spices include clove, mustard seed, bay leaves, coriander and red pepper flakes. You can use each of these spices in a variety of other culinary applications besides pickling.
Coriander
You may know corriander by the more common term cilantro.
Coriander (Coriandrum sativum) also goes by the name Cilantro. This strong aromatic herb grows 1 to 3 feet tall and is native to the Mediterranean. For culinary applications, coriander appears in salsa recipes and chutneys. The spice is a staple in Central American, Mexican and Asian cuisine. Try pairing it with beans for rice. Coriander leaves and seeds are both edible but have different flavor profiles. Cilantro seeds taste spicy and lemony while the leaves release much more pungent flavors.
Mustard Seed
Mustard Seed grows on two types of bushes, one bearing brown seeds (Brassica juncea) and the other bearing white seeds (Brassica hirta). Brown mustard bears a stronger aroma than white. In the kitchen, mustard seed adds flavor to sauces, dressing, meats and fish particularly in Indian cuisine. Prepared mustard, made by mixing seed with vinegar, wine or beer and salt, began appearing on the streets of Paris in the 13th century as a savory sauce.
Cloves
Cloves are aromatic herbs with a bright, spicy smell. The plant thrives best in tropical regions where flower buds produce the edible clove. Chefs use whole cloves for flavoring meat like ham, while bakers grind the clove and use it sparingly in cakes and other sweets, often in combination with ginger, nutmeg and allspice.
Bay Leaf
Native to the Mediterranean and a frequent part of dishes throughout that region, bay leaf appears in a variety of soup and stew recipes. Also known as sweet bay or bay laurel, bay also serves as a flavoring in traditional French dishes like bouillabaisse.
Peppercorns
Peppercorns make excellent additions to sauces, barbecue rubs and marinades. Different colors of peppercorn have similarly different flavors. Green peppercorn comes across as fresh and blends well with pork. Pink peppercorn is hard to find but the flavor is almost sweet. Try it as part of a dressing for a strawberry spinach salad. Use white peppercorns on food where you don't want the spice seen. Always wait to grind peppercorn just prior to adding to a recipe, because whole peppercorns retain their flavor better than ground ones.
Tags: culinary applications, other culinary, other culinary applications, seeds Brassica