Spice 101
Top-quality spices produce top-quality results. Splurge on the good stuff.
1 Nutmeg
A grape-size brown seed from a tropical tree in Indonesia and the West Indies. Whole or ground. Crack to remove shiny hard shell from seed, if necessary. Grate on a rasp or Microplane just before use. Pre-ground seeds can be musty, so check carefully before using.
2 Ginger
A fresh rhizome (root) and the dried, powdered spice. Dried and fresh can be used in sweet and savoury dishes, though not substituted directly for each other. Ground ginger should be pungent with no sign of mustiness and should have a peppery taste.
3 Cinnamon
Dried inner bark of an evergreen tree. There are many species with slightly different nuances. Sticks (called quills), chips and ground. Seek out Ceylon or Vietnamese for true cinnamon, rather than the cheaper Chinese cassia.
4 Star Anise
Eight-pointed, reddish-brown starshaped pods from trees indigenous to China and Vietnam. An aromatic floral flavour with a pronounced anise (licorice) taste. Most commonly associated with five-spice powder.