Ginger is one of the most widely used spices in the world. It is used for both sweet and savory recipes and sold in many different forms, most commonly dried and ground. Fresh ginger is also very easy to find in grocery stores, as well as crystallized or preserved variants.
There are many dishes that use ginger in its different forms. Bakers who are on a holiday kick use this for gingerbread, gingersnaps, snickerdoodles, and many more. Cooks who specialize in Indian or Chinese cooking use a lot of ginger in their recipes. This spice is versatile and common enough that it would be easy to have some on hand at all times.
Allspice is an unripe berry that is dried. It has a mildly sweet flavor and is akin to other spices such as cinnamon and nutmeg. This spice works very well in meat and vegetable dishes. It is most effective when used as a substitute for dried and ground ginger. Use it as a 1:1 replacement, but when using in place of fresh ginger, use ¼ teaspoon in place of every tablespoon of fresh ginger.
Mace is a spice that many have heard of, but not really sure what it is. This spice is made from the lacy coating found on the seed of a nutmeg. The flavor of this spice is described as a mixture of cinnamon and pepper and gives off a warm and aromatic flavor to the dishes it’s used on. It’s useful as a substitute when used in baked goods and other sweets. This is a 1:1 substitute.
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