Spice it up!
Most households have herbs and spices in their pantry or spice rack. Some do use them and some other seem to forget they're even there... except for the classic salt and pepper, that is.
Among the people who use herbs and spices, few know what they are doing. Many just like to add them to their cooking for flavor and better taste.
But since there is currently a lot of herbs and spices available, do you know which ones work best with a particular dish?
As stated on its title, this lens is a simple guide to cooking with herbs and spices.
Furthermore, relevant information about my favorite herbs will be added, as well as a few recipes from my kitchen and others'.
Here's what we're talking about:
Take a look
Blooming chives
Oregano
Flat leaf parsley
Saffran
Nutmeg
Ginger roots
Onions, garlic, rosemary
Rosemary
dots the sidewalk with rosemary
Flowering dill
Broiled Chicken atop an Orzo Salad with Spinach, Black Olives, Dill and Feta Cheese
Curry powder
3 pepper soup with beans and corn
Red pepper
Notice the chili peppers
Which herbs and spices to use?
some other not so well. Here is a simple guide to help you get it right.
Basil:
pasta, tomato dishes, pesto, eggs, cheese, salads, italian dishes, Thai dishes.
Caraway seeds:
stir-fries
Cardamom:
rice, rice cakes, cookies
Cinnamon:
cakes, pies, cookies, ice cream, toasts, rice pudding. Can also be infused into tea, soups, stews and sauces.
Coriander seeds:
poultry, fish
Chili:
spicy dishes
Chives:
potatoes, sauces, salads, eggs, savory pancakes
Cilantro:
Asian soups, salads, pesto, chicken, dips and sauces
Cloves:
baked hams, fruit salads, Oriental chicken dish, mulled drinks
Dried herbs:
meat, poultry, fish
Dill:
fish especially salmon and shrimp, mayonnaise or thick dressing, potatoes, tartar sauce
Garlic:
sauces, most vegetable dishes, meat and poultry, spreads
Ginger:
ice cream, Chinese dishes, tea, cookies
Lemon Grass:
tea
Mint:
eggs, lamb, fruit salad, iced tea , chocolate sauces and garnish on deserts such as: cakes, ice cream
Mustard Seeds:
meat and poultry
Oregano:
fish, tomato sauce, pizzas
Paprika:
chicken, rice
Parsley:
cucumber salad, green salad, potato, rice, pasta, egg, garnish on fish dishes, broiled meats and vegetables, seafood, soup, stew, gratins
Rosemary:
roast chicken, lamb, pork, potato, beans, polenta, quesadillas
Salt and Pepper:
most savory dishes.
Saffron:
rice, stews and soups
Sage:
bread, cheese, stuffing, sausage, turkey
Tarragon:
lamb, chicken, fish, mayonnaise
Thyme:
poultry, soups, and stuffing
Tumeric:
Rice
Recommended reading
The Herb Society of America's Essential Guide to Growing and Cooking With Herbs
Amazon Price: $19.77 (as of 08/08/2008)
List Price: $29.95
Usually ships in 24 hours
The Herbal Kitchen: Cooking with Fragrance and Flavor
Amazon Price: $23.07 (as of 08/08/2008)
List Price: $34.95
Usually ships in 24 hours
Famous mixed herbs
Fines herbes: chervil, chives and tarragon. Mostly used with omelettes to make the famous "Omelette aux fines herbes."
Herbes de Provence: Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram. Some recipes call for orange zest and/or lavender. Good on rotisseries.
Parsley and garlic: main ingredient in persillade, which is a French sauce. Great with meats and vegetables.
Best herbs and spices recipes ever
Bay leaf recipes
Chives recipes
Cilantro recipes
Cinnamon recipes
Dill recipes
Garlic recipes
Mint recipes
Oregano recipes
Parsley recipes
Rosemary recipes
Sage recipes
Tarragon recipes
Thyme recipes
Also:
Herb dressing, vinaigrette and sauce recipes
Herbal marinade recipes
Herbs with meat and poultry recipes
Herbs with salmon, and other seafood recipes
Herbs with vegetarian recipes
Herbs in salad recipes
Herbs with cold drink recipes
More herbs and spices photos
Parsley
Garden on the patio
Herbs and spices
Potted herbs
Herbs
Flat leaf parsley
Garnish
Curly leaf parsley
Chives
Thai green curry with tofu and greens
Did you know?
parsley, basil, thyme, cumin, mint, rosemary, cilantro, oregano, ginger, lemon grass, garlic.
2. Best when dried:
bay leaves, tarragon, black pepper, cayenne pepper, paprika.
3. Growing herbs indoors is easier than you might think. Basil, especially, loves a sunny window sill.
4. Prolonged cooking causes fresh herbs to lose their flavor.
5. Fresh herbs are great in breads including cornbreads, biscuits, dumplings, savory pancakes and waffles.
6. Fresh herbs can be stored in the refrigerator with their stems in water.
7. Dried herbs are good to store for approximately four to six months. Kept too long, dried herbs will loose their flavor and spices will taste stale.
You might need...
R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife, Black Fibrox Handle
Amazon Price: $26.90 (as of 08/08/2008)
Totally Bamboo Congo Parquet End Grain Cutting Board
Amazon Price: $39.99 (as of 08/08/2008)
Norpro Nutmeg/Ginger Grater
Amazon Price: $13.99 (as of 08/08/2008)
Kuhn Rikon Epicurean Garlic Press
Amazon Price: $30.41 (as of 08/08/2008)
Kuhn Rikon Vase Seasoning Grinder, Black
Amazon Price: $29.95 (as of 08/08/2008)
My favorite herbs
1. Parsley: the king of herbs
Parsley, or carum petroselinum (bot.) belongs to the Petroselinum crispum species. It is used for its leaves but also for its roots. There are two varieties of parsley used as herb: the curly leaf and the flat leaf which is also known as Italian leaf parsley.Parsley is packed with Vitamin C but it is also rich in iron and B vitamins, especially B9 or Folate.
Many people use parsley as garnish but you can also chew it raw for fresh breath or brew it like tea or tisane .
Parsley is associated with better digestive and cardiovascular activity. It also promotes elimination due to its high enzyme content.
- Nutrition facts
- Here is what you get in one tablespoon of raw parsley.
- How to use parsley in your recipes
- Find out which dishes go best with parsley and enjoy a recipe from Linda Gilbert.
- Cultivation
- How and when to grow parsley
- Parsley in different civilizations
- Learn the role of parsley in Roman, Greek and Egyptian civilizations.
- What about Hamburg parsley?
- If you are more into parsley root, this is for you:
cultivars, planting, timing, bed, growing... - Neapolitan parsley: the persley grown for its stalks
- Very limited information is available about Neapolitan parsley. You will find a good source here.
Roast chicken and parsley
Try this easy recipe
You will need:1 whole chicken
1 quarter cup of good Dijon mustard
2 tablespoons of freshly squeezed lemon juice
1 teaspoon of finely chopped parsley
1 teaspoon of crushed dried thyme
1 bunch parsley
Salt and pepper to taste
Cooking time: 1 hour and 15 minutes
Preheat oven to 350 degrees.
Combine the Dijon mustard, lemon juice, chopped parsley,crushed thyme, salt and pepper.
Rub the chicken with the above dressing.
Stuff the bird loosely with the bunch of parsley
Bake, uncovered, in a preheated oven for about 1 1/4 hours.
Serve hot and enjoy with julienned beets and minced garlic salad.
For he above salad, you will only need: julienned beets, minced garlic, lemon juice, red wine vinegar, salt and pepper.
2. Basil
Basil or Ocimum basilicum is native to three Asian countries: India, Pakistan and Thailand despite its current association with Italian cuisine.The sweet basil as we now it nowadays has a strong and pleasant fragrance. It is best when used fresh. It compliments very well pasta and tomato dishes.
If using basil in your cooking, it should be added at the end of the cooking time and should be cooked for only a couple of minutes for maximum flavor.
Dried basil does not keep much of the flavor so if at all possible, use fresh one.
How to use and store basil
Basil is full of nutrition and flavor. It can be a powerful part of a healthy diet -- full of flavor and reducing the need for salt. In this video, Rita Heikenfeld shows you how to use, chop and store basil.
Runtime: 1:48
1850 views
5 Comments:
3. Chives
Chives or Allium schoenoprasum originated in northern Europe and Asia. They are known to be the smallest species of the onion family. They have a mild onion-like flavor.There are two known types of chives as herb: the common chives and the Chinese chives, also called garlic chives which has a garlic flavor. Both can be used in cooking.
Chive nutrition facts
Cultivation and harvesting
My favorite omelet
Try it!
3 beaten eggs
1 tablespoon finely chopped chives
1/2 cup chopped tomatoes
1/4 cup shredded cheddar
salt and pepper to taste
Cooking spray such as Pam
Warm a non-stick omelet pan that has been lightly coated with Pam cooking spray over medium-high heat.
Pour in eggs, swirling around pan to distribute evenly.
Let cook for a minute, lifting sides of omelet to let uncooked egg flow underneath.
When the egg whites have actually turned white, add the chopped tomatoes and chives.
Season with salt and pepper.
Let cook for a few more minutes until completely set.
Quickly sprinkle cheese over the omelet, fold and cook for an additional 20 seconds.
Enjoy.
What is your favorite herb/spice? Want to share any tips?
Comments always welcome!
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sara08852
I just learned today that saffron is also great in soups, stews, sauces and even cakes. Posted May 21, 2008 |
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Piksychick
Nothing beats the fragrance of freshly picked herbs! There is a lot of African Saffron where I live but besides using it in paella (which I never cook)and rice I don't know what else to pair it with. I just like the colour. This is a great guide! Posted May 20, 2008 |
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OrganicGiftsByDiana
I grow and use organic herbs/flowers/veggies/fruits in my home/shop garden and I love being to go out and pick a snack or just the right herbs for dinner. Posted May 20, 2008 |
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KimGiancaterino
Nice lens! I love using fresh herbs. Welcome to Culinary Favorites From A to Z. Posted May 18, 2008 |
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rms
This fabulous lens is now being featured at Cabaret Squidoo! Posted May 12, 2008 |
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