Spice Learning Center
Pickling Spice |
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Origin: | Varied |
| Description: | Cassia bark, yellow mustard seeds, black mustard seeds, coriander seeds, allspice berries, black peppercorns, dill seeds, fennel seeds, whole cloves, celery seeds, crushed mace blades, crushed bay leaves, dried ginger, dried hot red pepper. |
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| Applications: | Used for pickling meats, such as corned beef and sauerbraten, vegetables, and fish. |
| Cook’s Corner | Madagascar Diary | Rodelle Vanilla | ||
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