Spice M - P

Mixed spice is a classic English sweet spice blend for baking. Beautifully fragrant but with an essential depth and 'body'. Use for a fruit cake, biscuits, crumble, fruit pies or even poached fruit. Add a pinch to a fruit smoothie. Use in cakes, or general baking. Add the warm spicy notes to fruit cakes, buns and biscuits. Give extra flavour to apple pies, fruit crumbles and stewed fruit. Season pork, gammon and Oriental stir-fries

Mulled Wine Spice is a blend of crushed warm, aromatic spices to add a great flavour to your party drinks. Use with wine, or fruit juice for a non-alcoholic option. To spice one standard bottle of red wine (750 ml.) or brandy, first simmer 1 tablespoon mulled wine spice in water for 20 minutes to release the flavours. For convenience, contain the spices in a teaball. Remove spices from the water Discard the water and add the spices to the wine. Gently heat until wine is warm. Remove spices from the wine and serve. For a non-alcoholic treat, try making spiced apple cider using 3 tablespoons spices per gallon. Use a teaball, for the spices to save the hassle of straining before serving. A festive holiday house is enhanced by simmering mulled wine spices on your stove; the same spices can be simmered repeatedly, their rich aroma lingers.

Mustard Seed is used in pickling spices for vegetables and meats. Dry Mustard is used in egg and cheese dishes, salad dressings, and meats. Mustard is used in French, German, Scandinavian, and Irish cuisines. Mustard can be considered one of our most ancient spices. Its medicinal properties were written about 5 centuries before Christ and it is believed to have been used in Africa and China centuries before that. It was immortalized in the Bible when Jesus spoke of the power of faith "even if it were no larger than a Mustard Seed". The modern era for Mustard Seed began in 1720 when a Mrs. Clements of Durham, England, found a way to mill the heart of the seed to a fine flour. This became the standard method of processing the seed for use as a spice, both in cooking and in prepared mustards but wholegrain is better for you.

Mustard Seed is used in pickling spices for vegetables and meats. Dry Mustard is used in egg and cheese dishes, salad dressings, and meats. Mustard is used in French, German, Scandinavian, and Irish cuisines. Mustard can be considered one of our most ancient spices. Its medicinal properties were written about 5 centuries before Christ and it is believed to have been used in Africa and China centuries before that. It was immortalized in the Bible when Jesus spoke of the power of faith "even if it were no larger than a Mustard Seed". The modern era for Mustard Seed began in 1720 when a Mrs. Clements of Durham, England, found a way to mill the heart of the seed to a fine flour. This became the standard method of processing the seed for use as a spice, both in cooking and in prepared mustards but wholegrain is better for you.

Hungarian Paprika has a mild, sweet and delicate flavour, more subtle than many Spanish paprika’s but also with a stunning bright red colour and no hint of the bitterness often tasted in lower quality paprikas. The fine powder is useful in many dishes but as paprika only releases its flavour and true sweetness on heating, fry gently in oil before adding other ingredients being very careful not to brown the spice as this will turn it bitter. Fry in a little oil then stir into a mayonnaise or dressing for a sensational sweet, subtle flavour. Use to make a goulash or vegetable soup.