Pepper is a Latin word meaning “hot, red or black.” Depending on the variety of pepper, it may have various names such as Cayenne, annatto, capicola, jalapeno, peppermint and Serrano. Each pepper has its own distinctive set of characteristics.
Hot: Most commonly found in South America, hot peppers are classified into four: red chilies, black pepper, white chilies and cinnamon mace. Allspice: Hot, aromatic, sweet-smelling, with a somewhat peppery flavor. Ancho chili powder: Hot, mildly spicy, flavor similar to cloves. Commonly found in Latin American and Mediterranean cruises, this spice is used in dishes such as pizza and enchiladas.
Earthy: These are allspice spices that bring out the earthy and spicy flavors in food. Earthy spices include black pepper, cardamom, cumin, chili powder, garlic powder, turmeric and red chili flakes. Earthy is very versatile, frequently used to season stews, beans, rice and vegetables. It has a smoky, fresh, fruit-sweet and earthy flavor, perfect for Mexican and Caribbean cuisine.
Spice blends with cinnamon include Cloves cinnamon, Ginger a hot and powerful spice, and Cayenne a slightly more subtle spice blended with cloves. Cloves have an earthy flavor, with a hint of nutmeg and clove. They are very common in Mexican dishes where they are usually roasted before adding to the cooking. Ginger adds a fresh and powerful flavor and is often added to hot tequila or other drinks. Cayenne is a flavorful and spicy spice, sometimes used as a digestive aid.
Mint leaves extract: Allspice has a unique and interesting taste as a spice, but its primary flavor comes from the powerful aroma of mint leaves and the strong but pleasant aftertaste of coriander. Coriander is the dried out leaves of the Coriander plant, used both in India and Pakistan as a digestive aid. When roasted coriander extracts lend the unique flavor of this spice. Mint leaves and coriander makes a very delightful tea.
Star anise a combination of black pepper and anise seeds, which give this star anise tangy, spicy flavor. It is one of the most popular spices used for cough syrup and is also often used as a herbal cough suppressant. This herb is very bitter tasting, but you can roast and chew on its stem to get a much sweeter taste. You can add this spice to teas, as it is a mild and gentle flavor, not nearly as strong as its coriander cousin.