Post by Allan on Aug 11, 2007 17:58:44 GMT -5
Herbs & Spices
Basil Sweet warm flavor with an aromatic odor,
used whole or ground. Good with Lamb,
Fish, Roast, Stews, Ground Beef,
Vegetables, Dressing and Omelets.
Bay Leaves A pungent flavor, use whole leaf, but
remove before serving. Good in Vegetable
dishes, Fish, Sea food, Stews, & Pickles.
Caraway Has a spicy smell and aromatic taste. Use
in cakes, breads, soups, cheese &
saurekraut.
Chives Sweet mild flavor of onion, this herb is
excellent in salads, fish, soups, & potatoes.
Curry Powder A number of spices combined to proper
porportions to give a distinct flavor to such
dishes as meat, poultry, fish, & vegetables.
Dill Both seeds abd leaves of dill are flavorful.
Leaves may be used to garnish or cook
with fish, soup, dressings, potatoes, &
beans. Leaves or the whole plant may be
used to spice dill pickles.
Fennel Both seeds and leaves are used. It has a
sweet hot flavor. Use in small quantities in
pies and baked goods. Leaves can be
boiled with fish.
Ginger A pungent root, this aromatic spice is sold
fresh, dries, or ground. Used in pickles,
preserves, cakes, soups, & meat dishes.
Majoram May be used both dry or green. Used to
flavor fish, poultry, omelets, lamb, stew,
stuffing, tomato, & juice.
Mint Leaves are aromatic with a cool flavor.
Excellent in beverages, fish, cheese, lamb,
soup, peas, carrots, and fruit desserts.
Oregano Strong aromatic odor, use whole or ground
to spice tomato juice, fish, eggs, pizza,
omelets, chili, stew, gravy, poultry, &
vegetables.
Paprika A bright red pepper, this spice is used in
meat, vegetables, & soups. Can be used
as a garnish for potatoes, salads, or eggs.
Parsley Best when used fresh but can be used
dry. Use as a garnish or seasoning. Try in
fish, omletes, soup, meat, stuffing, and
mixed greens.
Rosemary Very aromatic, used fresh or dried.
Season fish, stuffing, beef, lamb, poultry,
onions, eggs, and bread.
Saffron Orange yellow in color, this spice is used to
flavor or color foods. Use in soup, chicken,
rice, and fancy breads.
Sage Use fresh or dried. The flowers are
sometimes used in salads. May be used in
tomato juice, fish, fondue, omletes, beef,
poultry, stuffing, cheese spreads,
cornbread, and biscuits.
Tarragon Leaves have a pungent, hot taste. Use to
flavor sauces, salads, meat, poultry,
tomatoes, and dressings.
Basil Sweet warm flavor with an aromatic odor,
used whole or ground. Good with Lamb,
Fish, Roast, Stews, Ground Beef,
Vegetables, Dressing and Omelets.
Bay Leaves A pungent flavor, use whole leaf, but
remove before serving. Good in Vegetable
dishes, Fish, Sea food, Stews, & Pickles.
Caraway Has a spicy smell and aromatic taste. Use
in cakes, breads, soups, cheese &
saurekraut.
Chives Sweet mild flavor of onion, this herb is
excellent in salads, fish, soups, & potatoes.
Curry Powder A number of spices combined to proper
porportions to give a distinct flavor to such
dishes as meat, poultry, fish, & vegetables.
Dill Both seeds abd leaves of dill are flavorful.
Leaves may be used to garnish or cook
with fish, soup, dressings, potatoes, &
beans. Leaves or the whole plant may be
used to spice dill pickles.
Fennel Both seeds and leaves are used. It has a
sweet hot flavor. Use in small quantities in
pies and baked goods. Leaves can be
boiled with fish.
Ginger A pungent root, this aromatic spice is sold
fresh, dries, or ground. Used in pickles,
preserves, cakes, soups, & meat dishes.
Majoram May be used both dry or green. Used to
flavor fish, poultry, omelets, lamb, stew,
stuffing, tomato, & juice.
Mint Leaves are aromatic with a cool flavor.
Excellent in beverages, fish, cheese, lamb,
soup, peas, carrots, and fruit desserts.
Oregano Strong aromatic odor, use whole or ground
to spice tomato juice, fish, eggs, pizza,
omelets, chili, stew, gravy, poultry, &
vegetables.
Paprika A bright red pepper, this spice is used in
meat, vegetables, & soups. Can be used
as a garnish for potatoes, salads, or eggs.
Parsley Best when used fresh but can be used
dry. Use as a garnish or seasoning. Try in
fish, omletes, soup, meat, stuffing, and
mixed greens.
Rosemary Very aromatic, used fresh or dried.
Season fish, stuffing, beef, lamb, poultry,
onions, eggs, and bread.
Saffron Orange yellow in color, this spice is used to
flavor or color foods. Use in soup, chicken,
rice, and fancy breads.
Sage Use fresh or dried. The flowers are
sometimes used in salads. May be used in
tomato juice, fish, fondue, omletes, beef,
poultry, stuffing, cheese spreads,
cornbread, and biscuits.
Tarragon Leaves have a pungent, hot taste. Use to
flavor sauces, salads, meat, poultry,
tomatoes, and dressings.