Herbs and spices 1

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Ingredients

Quantity Ingredient

Directions

PRINCIPLES OF COOKING:

: 1. Most herbs and spices should be added toward the end of the cooking : period.

: 2. Use steel ball or cheese cloth for easy removal of herbs.

: 3. Roots, berries, seeds and spices should used fresh. Spices and herbs : that are dried can be used up to a year.

: 4. Over cooking and boiling herbs will make them bitter or dilute their : flavor.

CLOVES:

: Spicy, red, unopened bud of the clove tree. Flavor is stronger in the : head than the stem. Use in curries, stewed fruits, baked goods, : marmelades, pickles and ham. Use three to four stems stuck in an onion : for stocks, esp. for fish.

GINGER ROOT:

: Available fresh, dried, ground, or candied. Use fresh with meats and : vegetables or ground in baked goods. Used a lot in Asian and Oriental : cooking. Good in preserves, pickles and dried fruits.

SAGE:

: Member of the Mint family. Use with fatty meats, such as duck, pork, : goose, rabbit. Also sausage, cheese and chowders. Fresh is good in : omelets and fritters.

THYME:

: Member of the Mint family. Use with poultry, mutton, veal, pork, creole : cooking, brown sauces, fish, stuffing and stews. Used with vegetables : too.

SWEET BASIL:

: Best known for it's use with tomatoes and dishes like pizza, spaghetti. : Good for tossed salads, dressings, egg and cheese dishes as well as : veal and meat dishes. Good also for bread and rolls.

ROSEMARY:

: Relative of the Mint family. Extremely pungent, use sparingly in : marinades, lamb, duck, veal, on peas, spinnach and pizza.

MARJORAM and OREGANO:

: Both are pungent and similar in use. Marjoram is of the mint family. : Use in sausages, stews, tomato dishes, lamb, pork, chicken, goose, : omelets, egg dishes, pizza, cream cheese and salads.

TARRAGON:

: Related to the licorice family, used fresh or dried. Use sparingly.

: It is best known for use in seafood and chicken dishes. Good also with : salads made of crab meat, shrimp, lobster or potatoes.

ANISE:

: Small dried ripe fruit of the herb, has the flavor of licorice and used : in cakes, cookies, breads and candied items.

FENNEL:

: The stalk of the dill plant, is slightly bitter and licorice flavored. : Good with fish, fish sauces.

DILL:

: Pungent and slightly bitter; use in sour cream, pickled beans, cucumbers,

: cabbage, potato salad, new potatoes, pickles. Good with fish and fish : sauces.

CINNAMON:

: From the inner bark of the cinnamon tree. Use whole or ground in baked : goods, fruit compotes and pickles. Use sparingly in preparing fish : dishes.

ALLSPICE:

: A reddish brown berry whose flavor is a blend of cinnamon, cloves, : nutmeg and juniper berries. For candied items and baked goods.

Submitted By DIANE LAZARUS On 03-23-95

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