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English Spices – A World Of Interesting Nuances
The British are expert sailors from their earliest history. They recognized the value of spices, like curry, cardamom and mustard, traded from the East and West Indies. It isn’t surprising the English mastered the fine art of spices to flavor roasted meats. These spices create virtual English masterpieces from ordinary roasted meat dishes.

The Secrets Of The English Spice Rack
One lesser-known English spice is a tiny dried black berry that originates from the juniper tree. Juniper berries are the secret essence that adds enormous flavor to roast beef. It also enhances poultry, pork and lamb with a hint of rustic flavor. Some cooks prefer to use a mortar and pestle to extract maximum pungency from juniper berry.

Dried caraway seed is another frequently used English spice that give roasted meats more flavor. These also are pulverized with a mortar and pestle to expand the flavor. Mustard seed, although a Biblical spice, is used sparingly in roasted meat dishes to best effect. Curry adds a little sweetness to roasted pork, lamb and beef. Add a tiny whisper of cardamom to roasted meat and flavor pops out. English spices make roasted meat outstanding.

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