BREWERS BEST SPICES - FLAVORINGS

Coriandrum sativum Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years.

Thick slcies of white meat of fresh and mature coconut full fat that is toasted to the desired color.

Sambucus nigra Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine.

Elettaria cardamomum Cardamom is a distinctive spice from the same family as ginger. Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin and orange, and often all are used together in specialty Belgian and Holiday S

Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.

Zingiber officinale The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked.

Aurantium amarae pericarpium Also called "Curaçau orange peel", these green-gray peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles that put Belgium on the brewing