Angelica - This bitter and aromatic herb has a taste resembling juniper berries, but is hardly used in this country. Use in fish, vegetables, meat stews or sparingly in poultry stuffing. The stalk may be eaten like celery or cooked as a vegetable or used like rhubarb.

A La Mode - Pie with ice cream on it.

Cinnamon-No matter the variety of cinnamon, it is one of the most popular (if not the most popular) spices in the world, for cinnamon is the flavor treat for breads, cakes, and candies throughout the world. It is also an amazing flavor when added to tomato sauces or meat dishes. Used heavily, cinnamon is hot, but used lightly it's sweet flavor brings a smile to the face. Cinnamon is also used in the perfume, soap and candle making industry and is often added to potpourries. It is often used in combination with cloves, as the two compliment each other well in dishes.

Nutmeg-The Arabs were the discoverers of this fine spice and first traded them to the Near East. Apparently in the Middle Ages they were used to flavor Ale, according to Chaucer and it was one of the spices that Columbus sought when he came to the New World. They were a barter trade during Colonial America and were peddled after having been dipped in slacked lime to prevent the buyer from growing them. When they were sold without the lime, housewives in Connecticut refused to buy them fearing they were imitations made out of wood. Nutmegs, because of their distinctive shape were once sold as charms at country fairs. They have a warm sweet flavor, which is used when grated or ground off the nut and add the characteristic flavor to eggnog, as well as being delicious in egg custards. We have found them to bring out the flavor of cheese, when we were a little short of the amount required for the recipe or wanted to cut the amount down.

Scald - To heat milk or cream to a temperature just before it boils.

Beignet - A deep-fried pastry, dusted with confectioner's sugar, made popular in New Orleans.

Steep - Soak in a liquid at a temperature just under the boiling point to soften or extract a flavor

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