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Untitled Document
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Herbs
& Spices
Fennel - Ginger - Mace - Marjoram
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For
Illustrated Step-By-Step Recipes Click Here
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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
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Description |
Uses |
Fennel
is the dried, ripe fruit of the perennial Foeniculum vulgare.
Tall and hardy, this plant has finely divided, feathery, green
foliage and golden yellow flowers. Oval seeds form in clusters
after the flowers have died and are harvested when they harden.
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Fennel
seeds are an important ingredient in seasoning blends of
the Mediterranean, Italy, China, and Scandinavia. Fennel
seeds may be roasted prior to incorporation into seasoning
blends to intensify their flavor. Fennel is used in curry
blends, Chinese five spice, mirepoix, and herbes de Provence.
Fennel is also used to flavor fish, sausages, baked goods,
and liquors. |
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Description |
Uses |
| Ginger
is the dried knobby shaped root of the perennial herb Zingiber
officinale. The plant grows two to three feet tall. Once the
leaves of the plant die, the thick roots, about 6 inches long,
are dug up. Crystallized Ginger is fresh gingerroot cooked
in syrup and dried. |
Ginger
is used in Indian curries, and Chinese, Japanese, and European
spice blends.
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Description |
Uses |
| Both
Mace and Nutmeg are derived from the fruit of the same tree,
Myristica fragrans. Mace is the thin, bright red aril or lace-like
covering over the shell of the Nutmeg. Its flavor is similar
to Nutmeg but more delicate. |
Mace
is used in soups, cream sauces, lamb, chicken, potted meats,
cheeses, stuffing, sausages, puddings, ketchup, baked goods,
and donuts. It is used in French, English, Asian, West Indian,
and Indian cuisines, and the spice blends garam masala, curry,
and rendang. |
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Description |
Uses |
| Marjoram
is the dried leaves and floral parts of the herb Origanium
hortensis. Most scientists consider Marjoram to be a species
of Oregano. The light grayish-green leaves of Marjoram have
a sweeter and more delicate flavor than Oregano. |
Marjoram
may be used in sausages, lamb, beef, pork, chicken, fish,
tomato dishes, stuffings, breads, salad dressings, and chowders.
Marjoram is used in Italian, French, North African, Middle
Eastern, and American cuisines and spice blends such as bouquet
garni, fines herbes, and sausage and pickle blends. |
Herbs & Spices Information Page 5 - Return To Top
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