The daily grind — of spices  By JanaLee Stocks Brown  For the
Deseret News  Published: Tuesday, May 17 2011 4:43 p.m. MDT
Allspice, cardamom, cinnamon, nutmeg, coriander, fennel seed,
peppercorn are not foreign countries, but common kitchen spices
and the keys to some of the most popular dishes made in
restaurants and home kitchens alike.  Spices are generally
defined as a dried seed, root, fruit or bark that can be used in
cooking to enhance flavors, textures or color.  In "The Fanny
Farmer Cookbook" the purpose of seasoning is "to provide an
accent that enhances natural flavors."  Some spices are also
used as medicines or as natural preservatives to prevent
bacteria growth or molding. Spices are classified separate from
herbs, the leafy green parts of plants, though both herbs and
spices serve similar purposes. Dried herbs and spices are found
in the same location in most markets, though fresh herbs will
often be kept cool in the produce section.  Spices can be
purchased in several forms: whole, ground or