Herbs and spices 2

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Ingredients

Quantity Ingredient

Directions

NUTMEG and MACE:

: From the tough, husked fruit. The outer portion is mace, the milder of : the two. The harad, inner kernel is nutmeg which is stronger. Use mace : in pickling and preserves- lightly in fish sauces. Good in baked goods : and desserts. Use nutmeg in sausage, cakes, doughnuts, puddings and : eggnog.

CARAWAY:

: The leaves can be used sparingly in soups and stews. The seeds are : similar in flavor to cumin. Add to rye breads, cheeses, stews, : marinades, cabbage, sourkraut, turnips and onions. Good for pickling. : Over cooking : will make it bitter.

BAY LEAVES:

: Use with discretion, rather pungent. Use in stuffings, stocks, sauces, : marinades, vegetables, meats. The leaves release their flavor best in : oil. Great in stews, Middle Eastern cooking.

CUMIN SEED:

: A principle ingredient in curry. Use in cheese, saurkraut, unleavened : bread, marinades. Goes with chilies, salsas. Good in chili, bean soups : etc. Best known for it's use in Mexican cookery.

PAPRIKA:

: Dried, ripe red pepper. Use to season shell fish, salads, dressings. : Adds color to deviled eggs. Good in stews, esp. Eastern European : cooking.

CORIANDER:

: Often referred to as "Chinese Parsley". An ingredient of curries.

Cook : with chicken, pea soups, stews, roasts, and clams. Use in apple pie and : fruit preserves.

CILANTRO:

: Leaf of the coriander plant. Pungent leaves can be used with fish, : chicken, Middle Eastern, Thai, Mexican cooking such as salsas.

SESAME OIL and SEED:

: Small, flat, oily seed of the sesame plant. Use in cookies, candies, : rolls, bread. Oil can be used in Eastern cooking for its nutty pungent : flavor. Used also in Oriental chicken and pork dishes.

CURRY:

: Usually a blend of ginger, coriander, cardamom, cayanne, cumin, and : turmeric. Flavor varies from hot to mild. Developes its flavor well when : exposed to butter or olive oil. Use in Middle Eastern, i.e. Indian : cooking. Used with a variety of meats and vegetables, especially lamb. : Note: Turmeric gives curry its yellow color, is bitter and is good : with fish.

CARDAMOM:

: A lovely, strong scented spice that resembles cloves. It's good in soups : and pea soup particularly when used with coriander and cumin. Used in : Middle Eastern cooking.

LEMON GRASS:

: Highly aromatic, fiberous plant stalk. Used in rice, marinades, usually : in Eastern and Middle Eastern cooking.

CHERVIL:

: Similar to parsley, except that it is sweeter and hase a slight anise : flavor. Especially good with corn and potatoe soups. Brings out flavor : of other herbs when used with them. Great with dishes topped with baked : cheese.

FENUGREEK:

: Mostly used in tea. Oil of fenugreek has a maple flavor and can be used : in cookies and cakes for a true maple flavor. It's a healthfull herb and : is sometimes added to curries for variation of flavor.

SAVORY:

: Savory is to beans as eggs is to ham. Can also be used with meats and : poultry stuffing. Great for potato salads.

Submitted By DIANE LAZARUS On 03-23-95

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