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HERB or SPICE |
FLAVOR |
USE WITH |
ALLSPICE |
Hints of clove and cinnamon | Caribbean meat stews, game, lamb, onions, cabbage, spiced vinegar, poached fruits, cakes, breads, and pies |
BASIL |
Sweet, warm, softly spicy, aromatic | White fish, veal, chicken, seafood, salad greens, eggs, tomatoes, pesto and other pasta sauces |
BAY |
Aromatic, pungent | Soups, stocks, stews, casseroles, sauces (especially white ones) |
BERGAMOT |
Fragrant and decorative | Use the young leaves in salads and in pork |
CARAWAY |
Aromatic, strong hints of fennel | Meat stews, sausages, cabbage, pork, sauerkraut, breads, cheese, rich fruit cakes |
CARDAMOM |
Pungent, lemony | Indian and Middle Eastern curries, stews, pickling brines, pastries, cakes, fruit dishes, quick breads |
CAYENNE/CHILLI POWDER |
Spicy, very hot | Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood |
CHERVIL |
Delicate, slightly anise like | Fish, chicken, omelettes, sauces |
CHIVES |
Mild, oniony | Fish, eggs, cheese, salads, creamy soups, potatoes |
CINNAMON |
Sweet, warm aromatic | Middle-Eastern dishes, curries, fruit desserts, cakes and breads, milk and rice puddings, chocolate desserts |
CLOVES |
Sweet, strong | Ham and pork, sweet potatoes, pumpkin, spiced cakes, apples and other fruits, stocks |
CORIANDER |
Intensely aromatic, spicy | Asian, Middle Eastern and Mexican dishes, carrots, salads, yoghurt |
CUMIN |
Pungent, warm, earthy | Indian and Mexican dishes, pork, chicken, lamb, cheese, bean soups, rice pilafs, yoghurt |
CURRY LEAVES |
Spicy "curry" flavor | Indian curries, casseroles, soups, seafood |
DILL |
Delicate and anise like | Salmon, soused herring, veal, carrots, cucumbers, potatoes, mayonnaise, soured cream, soft fresh cheeses |
FENNEL |
Sweet, licquorice flavoured | Fish soups, pork, seafood, grilled fish |
FENUGREEK |
Warms strong aroma. Use carefully. | Pickles, chutneys |
GINGER |
Pungent, spicy | Oriental and Indian dishes, chicken, vegetables, particularly pumpkin and carrots, fruits such as melon and rhubarb, cakes and biscuits |
HORSERADISH |
Pungent, hot | Roast beef, sauces, casseroles |
JUNIPER |
Pungent, clean, pine-scented | Sausage, pork and game dishes, pâtés and terrines, particularly venison, cabbage |
LEMON BALM |
Lemony leaves | Summer drinks, salads, pork, lamb, chicken stuffing |
LEMON GRASS |
Lemony stem, roots (use the white part) | Predominantly used in Thai dishes |
LEMON VERBENA |
Intensely lemony leaves | Fruit salads, summer drinks, and punches |
MACE |
Sweet, fragrant | Stuffed pastas, meat sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards |
MARJORAM/ OREGANO |
Strong, sweet, clean | Grilled meats, chicken, tomato sauces, eggs, cheese, flavoured oils and marinades |
MINT |
Intense minty flavor | Cucumber, potatoes, peas, cheese, melon, chilled soups, lamb, yoghurt |
MUSTARD |
Pungent, hot | Beef and pork, chicken, rabbit, vegetables, pickles and relishes, sauces and dressings |
NUTMEG |
Pungent, sweet or hot | Stuffed pastas, meat sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards |
PAPRIKA |
Sweet, fragrant | Meat and poultry, especially Eastern European dishes, eggs, vegetables, cream cheese |
PARSLEY |
Fresh, slightly spicy | Eggs, fish, soups, poultry, meat |
PEPPER |
Pungent, mild or hot | Almost every savoury dish and a few sweet ones, such as strawberries and sorbets |
POPPY SEEDS |
Nutty, sweet | Breads, cakes, pastries, salads, coleslaws, egg noodles, sauces for meat and fish |
ROSEMARY |
Pungent, oily, aromatic | Lamb, chicken, pork, bread, potatoes |
SAFFRON |
Decorative | Sparingly in special rice dishes and desserts |
SAGE |
Aromatic, slightly bitter | Pork, veal, duck, goose, turkey, pulses, eggs, ricotta, Parmesan cheese, risotto, pasta |
SALAD BURNET |
Cooling and refreshing | Salads, fruit, fruit cups, and summer drinks |
SESAME SEEDS |
Nutty and crunchy | Asian dishes. |
SORREL |
Use sparingly | Soups, salads, sauces |
STAR ANISE |
Warm, aromatic, spicy-sweet | Oriental-style dishes, especially Chinese, pork, duck and chicken, fish and shellfish dishes, marinades |
SUMMER SAVORY |
Pungent, lemony | Pulses, broad and green beans, eggs, cheese, grilled meats, tomato sauce |
TARRAGON |
Aromatic, anise-like, cooling | Chicken, eggs, tomatoes |
THYME |
Intensely aromatic | Poultry and meat roasts and casseroles, roast potatoes |
TURMERIC |
Warm, mild aroma | Adds subtle flavouring and a distinctive yellow colour, used in curry powders, rice, pulse dishes and chutneys |
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