How many times do you see an herb or spice in a recipe and you wonder what it tastes like. Maybe you bought an herb or spice and you don’t know what to add it to when you are cooking. Below is ten spices and herbs and how to use them.
- Basil: Aromatic with a sweet, warm flavor. Use whole fresh or ground dried. Good with lamb, fish, roasts, stews, ground beef, vegetables, and dressings.
- Bay leaves: Rich savory flavor. Use whole leaf, but remove before serving. Good with soups, stews, pot roast, tomato sauce and slow cooker recipes.
- Caraway: Aromatic with a spicy flavor. Use in cakes, breads, soups, cheese, and sauerkraut.
- Chives: Sweet, mild flavor like that of onions. Excellent in salads. Use to flavor fish, soups, and potatoes.
- Cilantro: Use fresh to flavor fish, chicken, rice, beans, and Mexican dishes. Great in salads and salsa.
- Curry powder: Several pungent ground spices are combined in the proper proportions to give a distinct flavor to meat, poultry, fish, and vegetables.
- Dill: Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes, and beans. Leaves or the whole plant may be used to flavor pickles.
- Fennel: Sweet, hot flavor. 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, and meat dishes.
- Marjoram: May be used both dried and fresh. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.
Image: WP AI
Source: Ron Douglas