Herbs and spices are great ways to add flavor to home-baked bread. Whether you're looking to use up extra basil or rosemary before it loses flavor or interested in bringing cloves, nutmeg, or poppy seeds into your bread baking, there are many possibilities and inspirational recipes.
When stocking your cupboard, try to only buy the items you know you will use. Not only can herbs and spices be pricey, but they'll also retain their full flavor for only a few months when stored properly. As you gain more bread baking experience and explore more flavors, you can add ingredients to your pantry and narrow it down to the ones you like the most.
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The expeditions of Christopher Columbus uncovered the indigenous use of allspice, which made its way to Europe during the early 17th century. Primarily grown in Jamaica, this spice is frequently incorporated into Caribbean and Middle Eastern cuisines, either dried and ground or fresh (leaves are chopped and cooked into recipes).
When ground, it is more often an ingredient in sweet quick-breads. You'll often find allspice alongside other spices like cinnamon, ginger, and nutmeg, as seen in recipes for pumpkin banana bread and iced cinnamon dessert bread.
For successful yeast bread, add no more than 1/4 teaspoon of allspice for every cup of flour.
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Native to the eastern Mediterranean and South East Asia, anise seed is loved for its strong licorice flavor. It's also renowned for its health benefits as a decongestant, expectorant, and calming aid for upset stomachs.
In baked goods, it typically appears ground in yeast and quick bread. Try it in traditional Christmas breads and other regional baked goods (anise seed balls from the UK, pizzelle from Italy, and pfeffernüsse from Germany). Anise is also a popular flavoring in South American bread, including Peru's pan chuta and pan de anis (an anise-flavored bread roll recipe).
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Caraway's root is consumed whole, like carrots, and the leaves are known for their fragrance and flavor. It's the dry seeds, however, that are most commonly found in recipes, including sweet and savory preparations.
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Known for its medicinal properties, cardamom made the journey to the western world from India and Indonesia, and today is a fairly common spice in many cuisines. It is best stored as a pod because it loses its flavor fairly fast once the seeds are removed and ground.Continue to 5 of 12 below.
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Cinnamon is the inner bark of a tree and is used in its ground form or as a whole stick in a variety of foods, from savory to sweet. Ground cinnamon is a popular spice in bread baking and pairs with yeast and quick breads, waffles, and pancakes. Dry cinnamon loses its flavor rapidly, so buy good quality whole sticks and grind it right before using for the best results.
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Cloves are the aromatic buds of a tree native to Indonesia. Popular in African and Eastern cuisines, they have a very pungent flavor usually found in beverages, pickling and spice mixes, and recipes that include cinnamon, vanilla, and anise. Oranges and limes decoratively punctured with cloves are a beautiful way of spreading their aroma around the house.
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This small bulb from China, where most of the world's garlic from, stars as a seasoning or condiment. Fresh or dried garlic is featured in bread preparations, savory dishes, and sometimes by itself as a side dish when roasted.
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Known for its digestive properties, ginger root is related to turmeric. It is a frequent component of many Eastern cuisines in both savory and sweet dishes. Found in the root form, dry, powdered, and candied or crystallized, ginger is a very versatile spice. Its peppery flavor goes well with all kinds of meats.
While it is sometimes an ingredient in yeast bread, it is more common in quick breads, muffins, pancakes, waffles, and coffee cakes. Try it in pumpkin tahini ginger bread and a flavorful peach bread to get a taste of its versatility.
Keep in mind that cooking tames the flavor of fresh ginger, so add more than you might think you need.Continue to 9 of 12 below.
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Ground nutmeg and mace come from the same evergreen tree, but nutmeg is more common in baking. Often added to sweet bread, nutmeg enhances quick breads, French toast, muffins, waffles, pancakes, and coffee cakes as well. You'll often find it paired with its traditional companion spices like cinnamon in recipes such as a butter pecan bread, date and apple quick bread, and zucchini bread.
Nutmeg preserves its flavor for about 4 years when stored whole and ground before using. When you buy it already ground, it keeps its properties for about 2 years if well stored in an airtight container.
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From the mint family, rosemary has needle-shaped leaves and commonly enhances Mediterranean cuisine as a fresh or dried herb. It's a favorite herb to add to meats because of its woody flavor, and it bakes well in bread without changing its aroma.
Yeast bread benefits the most from this herb, including toasted garlic, onion, cheese, white, and wheat breads. It even makes an appearance in gluten-free bread, such as rosemary walnut bread.
Be mindful that this herb, unlike others, carries a strong flavor even when dried, so overusing it can hurt the flavor of your bread. With rosemary, less is more.
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Also a member of the mint family, sage is a mild herb often appearing in bread stuffing recipes and holiday meat preparations thanks to its fresh, peppery flavor. Fresh sage can be used in cooking but because of its texture, it's a tricky herb to add without throwing off the overall texture of a dish.
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These small seeds are nutrient-dense and full of health-promoting properties, high in fiber, magnesium, and antioxidants. Like poppy seeds, sesame seeds commonly decorate the tops of white bread, wheat bread, and rolls. Many dishes—including a Thanksgiving sesame seed white bread recipe—call for them inside the preparation and not just as a final touch.
Tahini comes from sesame seeds. It can be used as a bread filler when combined with other ingredients.