Spices

Tarragon, unlike many other herbs, was not used by ancient peoples. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. It was brought to the United States in the early 19th century. Tarragon has a slightly bittersweet flavor and an aroma similar to anise.

In 1902 German born William Gebhardt created a blend of spices in Texas known as chili powder and it's been used in dishes ever since. Thankfully, cooks realized it had far more potential than just adding it to a big ole' pot of chili. We use chili powder in corn bread, quesadillas, tortilla chips, BBQ sauces, vinegars, marinades, rubs, soups, stews and yes...chili. Chili powder usually contains about 80 percent ground chilies with garlic powder, oregano, and ground cumin. Usually the deeper the color, the more ground chili.

Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.The peppers used in Paprika are grown in Hungary, Spain, South America, and California. Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. In Morocco, Paprika is used in tomato dishes and salads.