Common Herbs and Spices along the Danube
Herbs differ from spices in that herbs are the leaves of certain plants. Spices are the buds, fruits, flowers, bark, seeds and roots of plants and trees. The distinction can be confusing. What's more important is knowing how to use them and which ingredients they pair well with.
Store spices in a cool place, tightly covered, away from heat, light and moisture. Whole spices keep longer than ground, but both lose flavor after about six months. Fresh herbs should be stored either standing in water in the refrigerator, or refrigerated without water in a zip-top plastic bag.
Garlic is one of the most popular of the herbs and spices for many reasons, one is the flavour
it adds to dishes and the other is the myriad of health benefits it offers. Garlic has a strong,
spicy flavour that mellows and sweetens considerably with cooking.
Paprika
Ground form of a dried sweet or hot red pepper. Spanish is brighter but milder.
Hungarian is darker and more pungent. Used in goulash, braised meats
and poultry, sauces, cheese, salad dressings, dips, as garnish.
Ground form of a dried sweet or hot red pepper. Spanish is brighter but milder.
Hungarian is darker and more pungent. Used in goulash, braised meats
and poultry, sauces, cheese, salad dressings, dips, as garnish.
Herb. Fresh, dried, ground. Aromatic, cool flavor in peppermint and spearmint
varieties. Used in lamb, fruits, tea and other beverages, peas, carrots, potatoes,
jelly, sauces, relishes, as garnish.
varieties. Used in lamb, fruits, tea and other beverages, peas, carrots, potatoes,
jelly, sauces, relishes, as garnish.
Marjoram
Herb. Fresh, dried, flakes. Pleasant aroma, slightly minty flavor, similar to oregano
but milder. Used in ground meats, lamb, poultry, fish, sauces, cheese, eggs, vegetables.
Nutmeg
but milder. Used in ground meats, lamb, poultry, fish, sauces, cheese, eggs, vegetables.
Parsley
Herb. Fresh leaves or stems, dried flakes. This is the most widely used herb.
Delicate, sweet flavor. Used in almost all foods and as garnish.
Delicate, sweet flavor. Used in almost all foods and as garnish.
Juniper Berries
Spice. Whole, ground. Warm, sweet, aromatic flavor. Used in soups, sauces,
chicken, vegetables, desserts, custards, breads, pastries, as garnish for beverages.
chicken, vegetables, desserts, custards, breads, pastries, as garnish for beverages.
Spice. Whole. Tiny blue-black seeds with faint but distinctive flavor.
Used in breads, rolls, noodles, salad dressings, snack foods, ground in pastries.
Used in breads, rolls, noodles, salad dressings, snack foods, ground in pastries.
Cloves
Spice. They are renowned for providing their uniquely sweet and aromatic
taste to ginger bread and pumpkin pie, but they can also make a wonderful
addition to split pea and bean soups, baked beans and chili.
taste to ginger bread and pumpkin pie, but they can also make a wonderful
addition to split pea and bean soups, baked beans and chili.
Mustard Seed
Spice. Whole, ground. Pungent in yellow and brown varieties. Used in pickles and relishes,
salad dressings, egg and cheese dishes, dips, spreads, meats, sauces and gravies.
salad dressings, egg and cheese dishes, dips, spreads, meats, sauces and gravies.
Pepper, Black
Spice. Whole, cracked, ground. This is the most widely used spice. Pungent flavor and aroma.
Used in most main dishes, sauces, salads, salad dressings, snacks, appetizers, pickles.
Used in most main dishes, sauces, salads, salad dressings, snacks, appetizers, pickles.
Ground form of hot red peppers. Very spicy. Used in main dishes, sauces, gravies, salads,
salad dressings, snacks, appetizers, pickles, soups, meat, fish, egg, cheese dishes.
salad dressings, snacks, appetizers, pickles, soups, meat, fish, egg, cheese dishes.
Spice. Whole, cracked, ground. The core of the pepperberry. More pronounced
flavor than black pepper and must be used with a light hand.
flavor than black pepper and must be used with a light hand.
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