The "R" Spices

Red Pepper Flakes

(China, Africa, India, Mexico, Pakistan)
These crushed dried red chiles, mostly from
cayenne-related varieties, are the famous table
seasoning in pizzerias. Because they include the
seeds, they are very hot. Highly versatile, and
used in most cuisines throughout the world.
Use in pickling, chowders, gumbos, pizza and
spaghetti sauces, and in making sausage; also
excellent for meats, seafood, eggs and egg dishes,
soups, cheese dishes, sauces and gravies, vegetables
and vegetable juices, curries, creamed dishes,
souffles and croquettes.

Rosemary


(France, Spain, North Africa)
The name “rosemary,” derived from Latin, means
“dew of the sea”—appropriate because the herb
thrives in the dry climate and salty sea spray of
the Mediterranean shores. Its pungent minty/evergreen
flavor is a favorite in Italy and Provence,
especially in dishes simmered with wine, olive oil
and garlic.
At its best with roasted or grilled lamb, pork,
poultry and game; also excellent with potatoes
and vegetables, stews, marinades and breads. Lends
a surprising twist to apple jelly and poached pears.