Herbs - Spices
Herbs and Spices are widely used in most foods around the world. Herbs usually comes from the leafy part of the aromatic plant and can be dried or fresh. Herbs can be found around the world and spices is commonly found in far east and tropical region. Using dried herbs are very convenient, they do not have the same flavor as fresh herbs. To check if dried herbs are still fresh; make sure to check if they are still green and not faded. Another way is to crush a few leaves to see if the aroma is still strong. Store dried herbs in air tight container away from light and heat. Now, fresh herbs should be stored in a plastic bag with several small holes in the plastic bag. Then place in the crisper drawer of the fridge. Also, fresh herbs can be stored frozen, if they have a high water content. Fresh herbs like basil, chives lemon balm, mint, and tarragon can be preserved by freezing them. The herbs will become limp during the process, but their flavor will stay the same. Cooking with herbs and spices, just gives the food that extra kick. Other ways to use herbs is to flavor oils, vinegars, butter, breads, and beverages. In addition, culinary herbs, both dried and fresh, have antioxidants that may help protect against diseases such as cancer and heart disease. If you are looking for information on how to plant, grow, harvest, use herbs in cooking, and using them for home remedies. There is an ebook called Herb Garden Secret that has that information for you, so Click Here! to take you to that website. Spices can be obtained from seeds, fruits, roots, or bark. Spices are available in different forms like fresh, whole dried, or pre- grounded dried. Spices should be stored in a cool and dark place. The heat, humidity, and excessive light will dry up spices more quickly. If spices are stored properly, then they will retain its flavor for a year. Now, that I gave you a little information on herbs and spices, check below the list of culinary herbs and spices:Herbs & Spices:
Allspice: An aromatic spice that smells like a combination of cloves, ginger, and nutmeg. Use in sausages, relishes, fish, breads, and cookies.
Anise Seed: A spice that comes whole or ground. A sweet licorice flavor. Use in bread, cakes, fruit sauces, and cookies.
Basil: Herb with a sweet flavor with aromatic odor. Can be stored frozen. Use whole or ground. Good with lamb, fish, roast, stews, beef, vegetables, and dressing.
Bay Leaves: A herb with a pungent flavor. Use whole leaf, but remove before serving. Good in vegetables dishes, seafood, stews, and pickles.
Borage: A herb the is fresh leaves. A faint cucumber flavor. Use in salads, teas, and vegetables.
Cardamom: A spice that has a sweet and aromatic flavor. Use in cookies, coffee cakes, and pastries.
Caraway: Herb and spice with a spicy taste and aromatic smell. Use in cakes, breads, soups, and cheese.
Celery Seed: Considered a spice with a strong taste. Can use sparingly in pickles, fish, salads, bread, marinades, and dips.
Chives: Herb with a sweet, mild flavor like that of a onion. Excellent in salads, fish, soups, and potatoes.
Cilantro: A herb that should be used fresh. Excellent in salads, fish, chicken, rice, beans, and Mexican dishes.
Cinnamon: Spice with a sweet flavor. Widely used in many sweet baked goods, chocolate dishes, cheesecakes, and hot drinks.
Clove: Spice that is ground or whole. An aromatic, pungent, and sweet flavor. Use in bake beans, fruit pies, ham, and sauces.
Chervil: Herb that comes as fresh sprigs or crumbled dried. Has a mild celery- licorice flavor. Use in eggs, chicken, fish, salads, shellfish, and tomatoes.
Coriander: A herb with a mild, sweet, orange flavor and is available as whole or ground. Common in curry powders and pickling spice. Used in meat dishes, casseroles, Greek-style dishes, apple pies, and baked goods.
Curry Powder: Spices are combined to proper proportions to give a flavor to meat, poultry, fish, and vegetables.
Dill: Herb that the seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish and vegetables.
Fennel: Sweet and hot flavor spice. Both seeds and leaves are used. 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, dried, or ground. Use in pickles, preserves, cakes, cookies, soups, and meat dishes.
Marjoram: Herb that may be used both dried or green. Use to flavor fish, poultry, lamb, stew, stuffing, and tomato juice.
Mint: Aromatic cool flavor herb that can be stored frozen. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
Nutmeg: Spice that comes whole or ground. Used in chicken and cream soups, cheese dishes, fish cakes, and veal. Excellent in custards, pies, and cakes.
Oregano: Strong aromatic odor. Use this herb as whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry, and vegetables.
Paprika: A bright red pepper spice that can be used in meat, vegetables, and soups. A garnish for potatoes, salad, or eggs.
Parsley: Herb that is best when fresh, but can be used as a garnish or as a seasoning. Use in fish, soups, meat, stuffing, and mixed greens.
Rosemary: A herb that can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread, and potatoes. Excellent in dressings.
Saffron: Aromatic, slightly bitter taste herb. Only a pinch is needed to flavor. Use in chicken soup, rice, paella, buns, and cakes.
Sage: Herb that can be used dried or fresh. The flowers are sometimes used in salads. Can use in salads, sauces, fish, poultry, stuffing, and breads.
Sorrel: A herb with a lemon taste to it. This herb looks like spinach, but has a pale green arrowhead shape leaves. Can use in soups and sauces.
Tarragon: A herb that leaves have a pungent and hot taste. Can be stored frozen Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots, and dressings.
Thyme: Herb that you can sprinkle leaves on fish or poultry before baking or broiling. Throw some sprigs directly on coals shortly before meat is finished grilling.
Turmeric: Aromatic and slightly bitter flavor spice. Should be used sparingly in curry powder and relishes and to color cakes and rice dishes.
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