|
|
|
Untitled Document
|
Herbs
& Spices
Allspice -
Anise - Basil - Bay Leaves
|
|
For
Illustrated Step-By-Step Recipes Click Here
|
Herbs &
Spices
Allspice
Anise
Basil
Bay Leaves
Caraway Seed
Cardamom
Celery Seed
Chervil
Chipotle
Chile
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cumin
Dill
Fennel
Ginger
Mace
Marjoram
Mint Leaves
Mustard
Nutmeg
Oregano
Paprika
Parsley
Pepper Black
Pepper Red
Pepper White
Poppy Seed
Rosemary
Saffron
Sage
Savory
Sesame Seed
Tarragon
Thyme
Turmeric
Vanilla
Vanilla Pod
|
|
Description
|
Uses |
| Allspice
is the dried, unripened fruit of a small evergreen tree,
the Pimenta Dioica. The fruit is a pea-sized berry which
is sundried to a reddish-brown color. Pimento is called
Allspice because its flavor suggests a blend of cloves,
cinnamon and nutmeg. |
Allspice
is used in seasonings, sauces, sausages, ketchup, jams,
pumpkin, gravies, roasts, hams, baked goods, and teas. Caribbean
cooking relies on Allspice as the main ingredient in jerk
seasoning. It is used in Caribbean, Mexican, Indian, English,
and North American cooking and in seasoning blends such
as jerk seasoning and curry. |
|
Description
|
Uses |
| Anise
is the dried ripe fruit of the herb Pimpinella anisum. The
crescent shaped seeds are unmistakably identified by their
distinctive licorice-like flavor. Anise is not related to
the European plant whose roots are the source of true licorice.
|
Anise
is used whole or crushed in cookies, cakes, breads, cheese,
pickles, stews, fish, and shellfish. Roasting enhances the
flavor. Middle East, Portuguese, German, Italian, and French
cuisines use anise in seasoning blends such as curry, hoisin,
sausage, and pepperoni seasonings. |
|
Description |
Uses |
| Basil,
also called Sweet Basil, is the dried leaves of the herb
Ocimum basilicum, a member of the mint family. Basil is
a small, bushy plant that grows to about 2 feet tall. Its
botanical name is derived from the Greek "to be fragrant."
|
Basil
is used in tomato sauces, pestos, pizzas, and cheeses. It
is used in green Thai curry blend, bouquet garni, and Italian
seasonings. |
|
Description |
Uses |
| Bay
Leaves or Laurel, are the dried leaves of the evergreen
tree, Laurus nobilis. The elliptically shaped leaves are
light green in color and brittle when dried. They have a
distinctively strong, aromatic, spicy flavor. Bay Leaves
is the approved term for this spice, but the name "laurel"
is still seen frequently. |
Used
in soups, stews, stocks, pickles, marinades, tomato dishes,
and meats. Mediterranean, French, Moroccan, and Turkish
cuisines use Bay Leaves in spice blends such as bouquet
garni and curry blends.
|
Herbs & Spices Information Page 1 - Return To Top
|
|