Herbs and Spices
HERBS
The name herb comes from the Latin word herba. Culinary uses of herbs defer from culture to culture. Every cuisine has its favorite herbs. Mint and dill are used in Middle Eastern cooking, lemon grass and coriander in Thai cooking. Sage is a favorite in British pork while the French favor tarragon chicken and fennel with fish.
1) Parsley
Parsley is a native to the Mediterranean regions. It is used to make parsley butter and sauce. Chopped and sprinkled over every savory dishes as well as being indispensable in bouquet garni.
2) Marjoram
Sweet marjoram may be used to flavor meat dishes, especially sausages and Italian dishes. Pizzas, salads eggs and vegetable dishes.
3) Rosemary
Rosemary is seldom used in soups or salads. It is widely used for flavouring meat dishes such as lamb and pork, fish dishes are no exception.
4) Mint
Mint has been highly esteemed for its scent. The spearmint is native to southern Europe. It is regarded as a common garden mint. It is used for mint sauce, mint jelly, stuffings, salads and flavor agent.
5) Bay leaf
Bay leaf is included in bouquet garni for soups, stews and sauces. It is added to marinades, pate , game and stocks. Crumbled leaves are added to potpourri.
6) Curry plant
The flowers may be dried to add colour topotpourri while the leaf sprigs may be added to soups and stew in vegetable dishes.
7) Fennel
Sauces and bread may be flavoured with fennel. The seed may be chewed to sweeten breath.
8) Coriander
This herb may be used in tomato, ratatouille, frankfurters and curries. It may be used as potpourri.
9) Tarragon
Tarragon is popularly used in béarnaise and hollandaise sauce, poulet a l’ estragon, compound butter, soups, fish dish and meals.
10) Chervil
Chervil is used to flavour soups, salads and stuffings, sauces, vegetables,
The name herb comes from the Latin word herba. Culinary uses of herbs defer from culture to culture. Every cuisine has its favorite herbs. Mint and dill are used in Middle Eastern cooking, lemon grass and coriander in Thai cooking. Sage is a favorite in British pork while the French favor tarragon chicken and fennel with fish.
1) Parsley
Parsley is a native to the Mediterranean regions. It is used to make parsley butter and sauce. Chopped and sprinkled over every savory dishes as well as being indispensable in bouquet garni.
2) Marjoram
Sweet marjoram may be used to flavor meat dishes, especially sausages and Italian dishes. Pizzas, salads eggs and vegetable dishes.
3) Rosemary
Rosemary is seldom used in soups or salads. It is widely used for flavouring meat dishes such as lamb and pork, fish dishes are no exception.
4) Mint
Mint has been highly esteemed for its scent. The spearmint is native to southern Europe. It is regarded as a common garden mint. It is used for mint sauce, mint jelly, stuffings, salads and flavor agent.
5) Bay leaf
Bay leaf is included in bouquet garni for soups, stews and sauces. It is added to marinades, pate , game and stocks. Crumbled leaves are added to potpourri.
6) Curry plant
The flowers may be dried to add colour topotpourri while the leaf sprigs may be added to soups and stew in vegetable dishes.
7) Fennel
Sauces and bread may be flavoured with fennel. The seed may be chewed to sweeten breath.
8) Coriander
This herb may be used in tomato, ratatouille, frankfurters and curries. It may be used as potpourri.
9) Tarragon
Tarragon is popularly used in béarnaise and hollandaise sauce, poulet a l’ estragon, compound butter, soups, fish dish and meals.
10) Chervil
Chervil is used to flavour soups, salads and stuffings, sauces, vegetables,