Chumley Stella's Spice 'N Easy Spice Information Spice Encyclopedia Medicinal Spices Spice Dictionary

Mace (Myristica fragrans)
Mace is a bright red net-like structure that grows over the nutmeg nut. It has a
delicate flavor similar to nutmeg but not as sweet. An acre of trees will produce
500 lbs of nutmeg but only 75 lbs of mace making mace the more valuable spice
of the two. In Trinidad and Africa it was thought to have aphrodisiac qualities.
Because the yield of mace is much less than nutmeg’s it has had greater value. A
pile of fruit large enough to make one hundred pounds of nutmeg produces a
single pound of mace.
Aroma: Sweet and fragrant, similar to nutmeg, but stronger.
Character: Warm, sharp and aromatic, more intense and slightly sweeter than
nutmeg.
Heat Level: 1

Marjoram (Majorana hortensis)
This member of the mint family is often mistaken for oregano. Most scientists
consider Marjoram to be a species of Oregano. It is a Mediterranean herb that
was thought by Greeks and Romans to bring happiness and was grown at grave
sites to provide eternal bliss. The ancient Greeks believed that if Marjoram grew
on one's grave, the deceased would enjoy eternal peace and happiness. The
word "Oregano" is Greek, derived and translated means "Joy of the Mountain".
Curative Qualities: Marjoram has digestive, antispasmodic, carminative,
diaphoretic and diuretic qualities. Marjoram tea aids digestion, increases
sweating and encourages menstruation. The herb has been shown to inhibit
viruses such as herpes 1 and is an antioxidant that helps preserve foods
containing it. Used as a steam inhalant, marjoram clears the sinuses and helps
relieve laryngitis. An infusion of weak marjoram tea is helpful for children's colic.
Aroma: Minty, aromatic and slightly bitter.
Character: Pleasant with a distinctive minty-sweet flavor and slight bitter
undertones.
Heat Level: 0

Melegueta Pepper (Aframomum melegueta)
A dried seed, also known as Grains of Paradise, from a cardamom-like plant that
was very popular in 15th Century Europe. An exotic spice that is grown mainly in
Ghana and is used in West African cuisine, Moroccan
ras el hanout and Tunisian galat dagga. These are difficult to obtain, but are still
an ingredient in old recipes.
Curative Properties: Stimulant, carminative and diuretic, the seeds are mainly used
in some veterinary medicines. They appear in old pharmacopoeias. Gerard (1597)
says: ‘The graines chewed in the mouth draw forth from the head and stocke
waterish pituitous homors...They also comfort and warme the weake, cold and
feeble stomacke, helpe the ague, and rid the shaking fits, being drunke with
Sacke’. The seeds and rhizomes are used in West African herbal medicines.
Aroma: Aromatic and spicy.
Character: Pungent and peppery, tasting strongly of ginger and cardamom.
Heat Level: 5

Mint (Mentha spicata)
Mints, plants belonging to the mentha family, have been used for centuries. Pliny
wrote: “The very smell of it re-animates the spirit.” It was spread across the
floors of ancient synagogues so, when crushed by the feet, released its
fragrance. Mint leaves were bruised and placed in bath water. Tables were
rubbed down before the arrival of guests. Southern Belles would place the leaves
under their rocking chairs. And of course they had a sprig in their julep! It is very
widely used in Middle Eastern dishes.
Curative Qualities: Mint is carminative, stimulative, stomachic, diaphoretic and
antispasmodic. Peppermint has the highest concentrations of menthol, while
preparations of spearmint are often given to children. Mint is a general pick-me-
up, good for colds, flu and fevers. Herbalists tell us it helps digestion,
rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus
ailments. There are also claims that a glass of creme de menthe helps with
motion sickness.
Aroma: Aromatic and fresh.
Character: Spearmint is generally a sweet flavour imparting a cool sensation to
the mouth. Peppermint has a stronger menthol taste.
Heat Level: 0-2

Mustards
Curative Qualities: Historically, mustard has always held an important place in
medicine. The ancient Greeks believed it had been created by Asclepious, the god
of healing, as a gift to mankind. Although the volatile oil of mustard is a powerful
irritant capable of blistering skin, in dilution as a liniment or poultice it soothes,
creating a warm sensation. Mustard plasters are still used today as counter-
irritants. Over the years mustard has been prescribed for scorpion stings and
snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and
respiratory troubles. It is a strong emetic (used to induce vomiting) and
rubefacient (an irritant) that draws the blood to the surface of the skin to warm
and comfort stiff muscles. It is useful in bath water or as a foot bath, as “It
helpeth the Sciatica, or ache in the hip or huckle bone”.(Gerard, 1579).
Aroma: The seed itself has no aroma.
Character: Sharp and fiery.
Heat Level: 3-8

Black (Brassica nigra)
A small dried seed, varying from brown to black, from a plant in the cabbage
family more pungent than white mustard. It is also known as Grocer's Mustard. It
is commonly used to make the top-end "deli" style mustards.

Yellow or White (Brassica hirta)
A round hard seed, beige or straw coloured. Its light outer skin is removed before
sale. With its milder flavour and good preservative qualities, this is the one that
is most commonly used in ballpark mustard and in pickling.

Brown (Brassica juncea)
Blame it on all those hot-dogs. Americans are the world's largest consumers of
this ancient spice. It is similar in size to the black variety and their color varies
from light to dark brown. It is more pungent than the white, less than the black
and an important flavor in Indian dishes.

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