How to Use Herbs and Spices Herbs should be used with discretion. More is never better! A good rule of thumb is to use 1/4 teaspoon of a dried herb for a recipe that serves 4. You can then increase this amount according to your taste. Sea Salt I switched to sea salt about 2 years ago and have used nothing other since. You need to be aware, however, that some sea salt does not contain iodine. Once you try sea salt, you will never go back! HAINS seal salt has 590MGs of sodium in a 1/4 teaspoon of salt. It is also Iodized. You can get sea salt in a health food store or in the regular grocery store. There are different brands of sea salt. Some are expensive, some are not. A good brand is "Bal Maire" from France (spelling may be off) About the only thing I use regular salt now is for melting ice on the walk and using it for cleaning my cast iron pans! Try to use fresh herbs whenever possible. They are loaded with antioxidants! Dried Herbs are good, but fresh is better! Recipe for Fresh Mint Jelly Bay Leaves-Flavor particularly good in practically all meat cooking; also in vegetable and meat soups and sauces. Mint- May be used fresh in salads, fruit beverages, jellies, conserves, ices, iced tea, sauces for meats, and added minced to carrots and peas. Good with apple combinations. Parsley- One of the most popular herbs, which may be used in many ways. A favorite garnish. May be used in fruit and vegetable salads, in sandwiches, in all soups and gravies, in meat sauces, minced and added just before serving to practically all vegetables, minced and added to white sauce. Sage- Used fresh and dried. May be used in poultry and meat stuffing; in sausage and practically all meat combinations; also in cheese and vegetable combinations, vegetable loaf, patties, etc. The flowers are sometimes used in salads. Savory (Summer)- Agreeable flavor, blends well with other flavors; may be used in stuffing for meat, in vegetable soups, in sausage, with meats and with horseradish. Savory (Winter)- May be used in the same way as Summer savory. Tarragon- Leaves have a hot, pungent taste. Valuable to use in all salads and sauces. Excellent in Tartar Sauce. Leaves are pickled with gherkins. Used to flavor vinegar. Thyme- Leaves, green or dried, valuable for use in stuffing, sauces, soups and meat.Did you know that thyme is pronounced like time? More How to Use Spices Allspice- Sold whole or ground. Strong flavor-therefore better combined with other spices in fruit, cakes, pies, pickles, etc. Caraway- Seeds have a spicy smell and aromatic taste. Used in baked fruit, cakes, breads, soups, cheese and sauerkraut. Cardamom- Flavor especially good in honey combination. Use for some baked goods. Cayenne Pepper- Usually obtained from small fruited varieties of capsicum. It should be of dull red color. May be used in very small amounts in vegetables and in some salad dressing and in cheese dishes. It must be used with care, however, and paprika, a milder form of red pepper, is successfully substituted. Cloves- Should be dark brown in color. Usually used in combination with other spices, which gives a better flavor when used alone. Too much gives an undesirable color as well as a bitter flavor. Curry Powder- A number of spices combined in proper proportion to give a distinct flavor to such savory dishes as meat, poultry, fish and vegetables. Mace- The inner envelope of nutmegs. May be used in "blade" or ground. Mustard- Sold whole or ground. Gives good flavor; used alone in small amount in various soups, meat dishes, pastry and in such dough mixtures as fancy breads, dumplings and in some puddings. Also in combination with other spices for pickles. Nutmeg- Is useful in many dishes and adds a nice touch to: Eggnog, Apple Pie, green beans, creamed onions, sweet potatoes, creamed fish and chicken dishes, pork chops, and in stuffing. You can also use in fruit compote, custards and ice creams! Try buying your nutmegs who and using a nutmeg grater for the best flavor! Paprika- A Hungarian sweet pepper. Bright red in color. May be used in all meat and vegetable salads. In soups, both cream and stock. As a garnish for potatoes, cream cheese, fruit salads and eggs. Pepper (Black)- Reduced to proper fineness by grinding and sifting. Used in all meat and vegetable dishes where the color does not affect the product. Peppercorn- The whole berry of the pepper plant. |
Herbs & Spices: The Cook's Reference The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking. What's on the Menu Today? Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday CookingCulinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Wine and Beer Information The Complete Book of Herbs and Spices A beautifully illustrated and researched exploration of herbs and spices: their history, cultivation and uses, both familiar and forgotten. The comprehensive modern herbal lists nearly 300 plants and is complemented by delicate botanical watercolours. Instructions on growing and harvesting herbs, whether in a garden or a window box, are supplemented with practical applications: herbs in cooking, natural cosmetics, herbal remedies and other household uses - dyes, soaps, potpourris and pomanders. The book is illustrated throughout with more than 300 specially commissioned color photographs and step-by-step diagrams. Sarah Garland's original approach and familiarity with the plants she describes make this a book to be used, enjoyed and treasured. Indoor Culinary Herb Garden Starter Kit- Start Growing Fresh Cooking Herbs & Spices- Great Gift Idea!- Seeds: Parsley, Thyme, Cilantro, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage Cool indoor herb gardening kit. Grow your own fresh cooking herbs indoors year round. Add zest and flavor to your cooking, and enjoy the fun and benefits of indoor gardening. Nothing improves your cooking like fresh herbs. Herb Kits make fantastic gifts. Contents: Tray, Dome, 50 Peat Pellets, 12 packages Culinary Herbs: Parsley, Thyme, Cilantro, Lemon Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage, Instructions. More Herbs and Spices Back to Home Page Email Me! Copyright 1999-2012 Privacy Policy |
Food Fun and Facts has over 900 pages. Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy! Field Guide to Herbs & Spices Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide, including full color photographs of more than 200 different herbs, spices, and spice mixtures, you will never again be intimidated or confused by the vast array of spices available. Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook. Meals will never be the same again! HERBS De PROVANCE FRESHLY PACKED IN LARGE JARS Welcome to MARSHALLS CREEK SPICES, a division of Pure And Natural Spices, where we pack and sell a large selection of spices, herbs and blends, in attractive, clear, almost quart size, wide mouth jars, with tamper proof seals. Marshalls Creek Spices stock over 150 different varieties. All packed weekly, unlike what you buy in the store. The stores carry spices that are packed somewhere, then shipped and stored somewhere else, and then months later, end up on your stores shelf. Where it may sit for another few weeks. For freshness, quality and economy, Marshalls Creek Spices can't be beat. Great company to order your herbs and spices from! You will be happy you did! Good Quality Herbs and Very Economical! Great for the money! HERBS De PROVANCE FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings 
Gardening with Charlie - Growing Food Indoors Here are some tips for growing herbs inside in winter. Bringing Herbs Indoors
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