Basil is a great addition to soups, salads, and tomato sauces. It's also a great addition to fish, chicken, and cheese dishes.
Add flavor to soups, stews, sauces, gravies, and stocks, and the leaves can be easily removed before serving. Crumbled or ground bay leaves work well in seafood, meat, or poultry dishes, and in bread stuffing.
Using it to encrust steak, salmon, or goat cheese, or use it generously in vinaigrettes. For best flavor, skip the pre-ground pepper, and invest in apepper grinder.
A touch of cardamom is great in carrot dishes, in spice rubs for salmon, and in vanilla or chocolate cakes, cookies, and puddings.
Chamomile is prized as a sleep aid and skin soother. Chamomile is said to help aid digestion, and many find it effective against nausea, heartburn, and indigestion.
Dried, ground chiles, chile flakes, or fresh chiles to heat up soups, curries, stews, pasta dishes, vegetables, beans, stir fries, or cheese dishes. Fresh chiles are also great additions to salsa. Take care when handling fresh chiles - the seeds and inner membranes carry volatile oils that can burn eyes or skin, so avoid touching them, or wear rubber gloves while cutting the chiles.
Cinnamon most often in sweets, baked goods, teas, hot cocoa and coffees.
Coriander is used in the Indian spice blend called garam masala, and is often used in chutneys and curries.
9. Cumin
Available as whole seeds or ground spice, cumin lends a distinct flavor to curries, hummus, and falafel. Cumin is a good addition to grilled meats, bean dishes, and vegetables.
10. Curry Powder
Curry powder most familiar to Westerners is generally a mix of turmeric,paprika, fenugreek, coriander, pepper, cumin, ginger, celery seed, cloves, caraway, and red pepper.
11. Fresh Dill
Its flavor brightens creamy or salt cured foods, such as cheeses or smoked fish. Both the dried seeds and fresh herb are integral in pickling. Try dill in omelets, with potatoes, baked into quick breads or tossed in salads.
12. Mint
Savory dishes helps offset spicy notes. Mint's cooling properties are also appreciated in hot climates, both in food and as tea.
13. Fresh Rosemary
The herb pairs well with roasted vegetables, meats, and poultry, grilled fish, and cheese. It is also an excellent enhancement in rustic breads.
14. Juniper Berries
A few juniper berries reduce the wild flavor of these meats, and add the pleasant tartness associated with Germanic dishes such as sauerbraten, stuffed goose, and beef stews. Juniper tea is a century old hangover remedy. Along the Baltic coast, the dried berries are ground by peppermill to add flavor to meats.
15. Parsley
There are two popular varieties of the herb, curly parsley which is what we often see used as garnishes and flat parsley, also called Italian parsley. Although both can be used in Italian meals and recipes, the flat parsley has a slightly more bitter taste.
No comments:
Post a Comment
Don't forget to drop your comment.. Thanks ya!