Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 > > > herbs and spices > > > > I found this at mayoclinic.com and thought some people here might > > appreciate it. XXXMarge > > You'll be amazed at the many clever ways you can enhance the flavor > of > > food without adding fat, salt or sugar. Herbs and spices add bright > > color, savory taste and sensational aroma. Try a new one every day! > > Here's a close look at some useful herbs and spices. > > > > Basil. This is an herb with a sweet, clovelike taste. There are > > several varieties, including sweet basil, small-leaved bush basil, > > lemon basil and dark opal. Use basil with Italian foods, especially > > tomatoes, pasta, chicken, fish and shellfish. > > > > Bay leaf. This is a pungent, woodsy herb with a slight cinnamon > taste. > > It's good with bean or meat stews. You can grow bay leaf indoors or > > outdoors. > > > > Caraway. These seeds have a nutty, licorice flavor. Use caraway with > > cooked vegetables such as beets, cabbage, carrots, potatoes, turnips > > and winter squash. > > > > Chervil. This herb has a subtle celery-licorice taste. It is > excellent > > in green salads and good with fish, shellfish, chicken, peas, green > > beans and tomatoes. > > > > Chili powder. This is a commercial mix of ground chili peppers, > cumin, > > oregano and other herbs and spices. Use it in bean or meat stews and > > soups. > > > > Coriander, cilantro. Cilantro is the herb, and its nutty-tasting > seeds > > are called coriander. Use ground seeds for baking. Use cilantro in > > Mexican, Latin American and Asian cooking. Add it to rice, beans, > > fish, shellfish, poultry, vegetables, salsas and salads. Add cilantro > > at the last minute before serving. > > > > Cumin. This is a small, hot, bitter seed. Use it with curried > > vegetables, poultry, fish and beans, as well as with yogurt dip. You > > cannot grow cumin in an average garden. > > > > Dill. The herb as well as the seeds has a light caraway taste. Seeds > > are excellent with rice and fish dishes. Use fresh dill leaves with > > seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes > > and beets. > > > > Ginger. This versatile spice adds both bite and aroma. Use ground > > dried ginger in rice and marinades. Use fresh sliced or grated ginger > > in marinades and with fish, poultry, pork and vegetables. > > > > Hyssop. This is a pungent herb with a minty taste. Use hyssop flowers > > for garnish and young leaves in both green and fruit salads. > > > > Mace. This spice is the lacy outer covering of nutmeg and has a mild, > > sweet, nutty taste. Add it to carrots, broccoli, Brussels sprouts and > > cauliflower. > > > > Marjoram. This herb is a first cousin to oregano. Use it in almost > any > > fish, meat, poultry, egg or vegetable dish, as well as in tomato > > sauce. > > > > Mint. Peppermint and spearmint are the best known, but there are more > > than 30 varieties of this refreshing, cool-tasting herb. Lemon, > orange > > and apple mint have distinct fruity tastes. Use mint in Middle > Eastern > > yogurt and grain (tabbouleh) dishes, salads, and with peas, beans, > > corn and potatoes. > > > > Rosemary. This herb has a piney scent and flavor. It's excellent with > > poultry and meats, especially grilled. Add it to mushrooms, roasted > > potatoes, stuffing and ripe melon. > > > > > > Saffron. This is a fragrant spice that you should use sparingly. Use > > it with seafood and in paella, risotto, tomato soup and couscous. > > > > Sage. This herb has a musky flavor. It's excellent in poultry > > stuffing. Use it with chicken, duck, pork, eggplant and bean stews > and > > soups. > > > > Tarragon. This herb has a mild licorice flavor. It is excellent with > > chicken, veal, fish, shellfish and eggs, in salad dressings, and with > > tomatoes, mushrooms and carrots. > > > > Thyme. This herb has tiny leaves and a minty, tealike flavor. Many > > varieties exist, including lemon, orange, English and French. It's > > excellent with fish, shellfish, poultry, tomatoes, beans, eggplant, > > mushrooms, potatoes and summer squash. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 > Subject: > > > > herbs and spices > > > > I found this at mayoclinic.com and thought some people here might > > appreciate it. XXXMarge > > You'll be amazed at the many clever ways you can enhance the flavor > of > > food without adding fat, salt or sugar. Herbs and spices add bright > > color, savory taste and sensational aroma. Try a new one every day! > > Here's a close look at some useful herbs and spices. > > > > Basil. This is an herb with a sweet, clovelike taste. There are > > several varieties, including sweet basil, small-leaved bush basil, > > lemon basil and dark opal. Use basil with Italian foods, especially > > tomatoes, pasta, chicken, fish and shellfish. > > > > Bay leaf. This is a pungent, woodsy herb with a slight cinnamon > taste. > > It's good with bean or meat stews. You can grow bay leaf indoors or > > outdoors. > > > > Caraway. These seeds have a nutty, licorice flavor. Use caraway with > > cooked vegetables such as beets, cabbage, carrots, potatoes, turnips > > and winter squash. > > > > Chervil. This herb has a subtle celery-licorice taste. It is > excellent > > in green salads and good with fish, shellfish, chicken, peas, green > > beans and tomatoes. > > > > Chili powder. This is a commercial mix of ground chili peppers, > cumin, > > oregano and other herbs and spices. Use it in bean or meat stews and > > soups. > > > > Coriander, cilantro. Cilantro is the herb, and its nutty-tasting > seeds > > are called coriander. Use ground seeds for baking. Use cilantro in > > Mexican, Latin American and Asian cooking. Add it to rice, beans, > > fish, shellfish, poultry, vegetables, salsas and salads. Add cilantro > > at the last minute before serving. > > > > Cumin. This is a small, hot, bitter seed. Use it with curried > > vegetables, poultry, fish and beans, as well as with yogurt dip. You > > cannot grow cumin in an average garden. > > > > Dill. The herb as well as the seeds has a light caraway taste. Seeds > > are excellent with rice and fish dishes. Use fresh dill leaves with > > seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes > > and beets. > > > > Ginger. This versatile spice adds both bite and aroma. Use ground > > dried ginger in rice and marinades. Use fresh sliced or grated ginger > > in marinades and with fish, poultry, pork and vegetables. > > > > Hyssop. This is a pungent herb with a minty taste. Use hyssop flowers > > for garnish and young leaves in both green and fruit salads. > > > > Mace. This spice is the lacy outer covering of nutmeg and has a mild, > > sweet, nutty taste. Add it to carrots, broccoli, Brussels sprouts and > > cauliflower. > > > > Marjoram. This herb is a first cousin to oregano. Use it in almost > any > > fish, meat, poultry, egg or vegetable dish, as well as in tomato > > sauce. > > > > Mint. Peppermint and spearmint are the best known, but there are more > > than 30 varieties of this refreshing, cool-tasting herb. Lemon, > orange > > and apple mint have distinct fruity tastes. Use mint in Middle > Eastern > > yogurt and grain (tabbouleh) dishes, salads, and with peas, beans, > > corn and potatoes. > > > > Rosemary. This herb has a piney scent and flavor. It's excellent with > > poultry and meats, especially grilled. Add it to mushrooms, roasted > > potatoes, stuffing and ripe melon. > > > > > > Saffron. This is a fragrant spice that you should use sparingly. Use > > it with seafood and in paella, risotto, tomato soup and couscous. > > > > Sage. This herb has a musky flavor. It's excellent in poultry > > stuffing. Use it with chicken, duck, pork, eggplant and bean stews > and > > soups. > > > > Tarragon. This herb has a mild licorice flavor. It is excellent with > > chicken, veal, fish, shellfish and eggs, in salad dressings, and with > > tomatoes, mushrooms and carrots. > > > > Thyme. This herb has tiny leaves and a minty, tealike flavor. Many > > varieties exist, including lemon, orange, English and French. It's > > excellent with fish, shellfish, poultry, tomatoes, beans, eggplant, > > mushrooms, potatoes and summer squash. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2004 Report Share Posted January 2, 2004 > > > > > herbs and spices > > > > I found this at mayoclinic.com and thought some people here might > > appreciate it. XXXMarge > > You'll be amazed at the many clever ways you can enhance the flavor > of > > food without adding fat, salt or sugar. Herbs and spices add bright > > color, savory taste and sensational aroma. Try a new one every day! > > Here's a close look at some useful herbs and spices. > > > > Basil. This is an herb with a sweet, clovelike taste. There are > > several varieties, including sweet basil, small-leaved bush basil, > > lemon basil and dark opal. Use basil with Italian foods, especially > > tomatoes, pasta, chicken, fish and shellfish. > > > > Bay leaf. This is a pungent, woodsy herb with a slight cinnamon > taste. > > It's good with bean or meat stews. You can grow bay leaf indoors or > > outdoors. > > > > Caraway. These seeds have a nutty, licorice flavor. Use caraway with > > cooked vegetables such as beets, cabbage, carrots, potatoes, turnips > > and winter squash. > > > > Chervil. This herb has a subtle celery-licorice taste. It is > excellent > > in green salads and good with fish, shellfish, chicken, peas, green > > beans and tomatoes. > > > > Chili powder. This is a commercial mix of ground chili peppers, > cumin, > > oregano and other herbs and spices. Use it in bean or meat stews and > > soups. > > > > Coriander, cilantro. Cilantro is the herb, and its nutty-tasting > seeds > > are called coriander. Use ground seeds for baking. Use cilantro in > > Mexican, Latin American and Asian cooking. Add it to rice, beans, > > fish, shellfish, poultry, vegetables, salsas and salads. Add cilantro > > at the last minute before serving. > > > > Cumin. This is a small, hot, bitter seed. Use it with curried > > vegetables, poultry, fish and beans, as well as with yogurt dip. You > > cannot grow cumin in an average garden. > > > > Dill. The herb as well as the seeds has a light caraway taste. Seeds > > are excellent with rice and fish dishes. Use fresh dill leaves with > > seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes > > and beets. > > > > Ginger. This versatile spice adds both bite and aroma. Use ground > > dried ginger in rice and marinades. Use fresh sliced or grated ginger > > in marinades and with fish, poultry, pork and vegetables. > > > > Hyssop. This is a pungent herb with a minty taste. Use hyssop flowers > > for garnish and young leaves in both green and fruit salads. > > > > Mace. This spice is the lacy outer covering of nutmeg and has a mild, > > sweet, nutty taste. Add it to carrots, broccoli, Brussels sprouts and > > cauliflower. > > > > Marjoram. This herb is a first cousin to oregano. Use it in almost > any > > fish, meat, poultry, egg or vegetable dish, as well as in tomato > > sauce. > > > > Mint. Peppermint and spearmint are the best known, but there are more > > than 30 varieties of this refreshing, cool-tasting herb. Lemon, > orange > > and apple mint have distinct fruity tastes. Use mint in Middle > Eastern > > yogurt and grain (tabbouleh) dishes, salads, and with peas, beans, > > corn and potatoes. > > > > Rosemary. This herb has a piney scent and flavor. It's excellent with > > poultry and meats, especially grilled. Add it to mushrooms, roasted > > potatoes, stuffing and ripe melon. > > > > > > Saffron. This is a fragrant spice that you should use sparingly. Use > > it with seafood and in paella, risotto, tomato soup and couscous. > > > > Sage. This herb has a musky flavor. It's excellent in poultry > > stuffing. Use it with chicken, duck, pork, eggplant and bean stews > and > > soups. > > > > Tarragon. This herb has a mild licorice flavor. It is excellent with > > chicken, veal, fish, shellfish and eggs, in salad dressings, and with > > tomatoes, mushrooms and carrots. > > > > Thyme. This herb has tiny leaves and a minty, tealike flavor. Many > > varieties exist, including lemon, orange, English and French. It's > > excellent with fish, shellfish, poultry, tomatoes, beans, eggplant, > > mushrooms, potatoes and summer squash. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2004 Report Share Posted January 2, 2004 > > > > > herbs and spices > > > > I found this at mayoclinic.com and thought some people here might > > appreciate it. XXXMarge > > You'll be amazed at the many clever ways you can enhance the flavor > of > > food without adding fat, salt or sugar. Herbs and spices add bright > > color, savory taste and sensational aroma. Try a new one every day! > > Here's a close look at some useful herbs and spices. > > > > Basil. This is an herb with a sweet, clovelike taste. There are > > several varieties, including sweet basil, small-leaved bush basil, > > lemon basil and dark opal. Use basil with Italian foods, especially > > tomatoes, pasta, chicken, fish and shellfish. > > > > Bay leaf. This is a pungent, woodsy herb with a slight cinnamon > taste. > > It's good with bean or meat stews. You can grow bay leaf indoors or > > outdoors. > > > > Caraway. These seeds have a nutty, licorice flavor. Use caraway with > > cooked vegetables such as beets, cabbage, carrots, potatoes, turnips > > and winter squash. > > > > Chervil. This herb has a subtle celery-licorice taste. It is > excellent > > in green salads and good with fish, shellfish, chicken, peas, green > > beans and tomatoes. > > > > Chili powder. This is a commercial mix of ground chili peppers, > cumin, > > oregano and other herbs and spices. Use it in bean or meat stews and > > soups. > > > > Coriander, cilantro. Cilantro is the herb, and its nutty-tasting > seeds > > are called coriander. Use ground seeds for baking. Use cilantro in > > Mexican, Latin American and Asian cooking. Add it to rice, beans, > > fish, shellfish, poultry, vegetables, salsas and salads. Add cilantro > > at the last minute before serving. > > > > Cumin. This is a small, hot, bitter seed. Use it with curried > > vegetables, poultry, fish and beans, as well as with yogurt dip. You > > cannot grow cumin in an average garden. > > > > Dill. The herb as well as the seeds has a light caraway taste. Seeds > > are excellent with rice and fish dishes. Use fresh dill leaves with > > seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes > > and beets. > > > > Ginger. This versatile spice adds both bite and aroma. Use ground > > dried ginger in rice and marinades. Use fresh sliced or grated ginger > > in marinades and with fish, poultry, pork and vegetables. > > > > Hyssop. This is a pungent herb with a minty taste. Use hyssop flowers > > for garnish and young leaves in both green and fruit salads. > > > > Mace. This spice is the lacy outer covering of nutmeg and has a mild, > > sweet, nutty taste. Add it to carrots, broccoli, Brussels sprouts and > > cauliflower. > > > > Marjoram. This herb is a first cousin to oregano. Use it in almost > any > > fish, meat, poultry, egg or vegetable dish, as well as in tomato > > sauce. > > > > Mint. Peppermint and spearmint are the best known, but there are more > > than 30 varieties of this refreshing, cool-tasting herb. Lemon, > orange > > and apple mint have distinct fruity tastes. Use mint in Middle > Eastern > > yogurt and grain (tabbouleh) dishes, salads, and with peas, beans, > > corn and potatoes. > > > > Rosemary. This herb has a piney scent and flavor. It's excellent with > > poultry and meats, especially grilled. Add it to mushrooms, roasted > > potatoes, stuffing and ripe melon. > > > > > > Saffron. This is a fragrant spice that you should use sparingly. Use > > it with seafood and in paella, risotto, tomato soup and couscous. > > > > Sage. This herb has a musky flavor. It's excellent in poultry > > stuffing. Use it with chicken, duck, pork, eggplant and bean stews > and > > soups. > > > > Tarragon. This herb has a mild licorice flavor. It is excellent with > > chicken, veal, fish, shellfish and eggs, in salad dressings, and with > > tomatoes, mushrooms and carrots. > > > > Thyme. This herb has tiny leaves and a minty, tealike flavor. Many > > varieties exist, including lemon, orange, English and French. It's > > excellent with fish, shellfish, poultry, tomatoes, beans, eggplant, > > mushrooms, potatoes and summer squash. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2004 Report Share Posted January 2, 2004 > > > > > herbs and spices > > > > I found this at mayoclinic.com and thought some people here might > > appreciate it. XXXMarge > > You'll be amazed at the many clever ways you can enhance the flavor > of > > food without adding fat, salt or sugar. Herbs and spices add bright > > color, savory taste and sensational aroma. Try a new one every day! > > Here's a close look at some useful herbs and spices. > > > > Basil. This is an herb with a sweet, clovelike taste. There are > > several varieties, including sweet basil, small-leaved bush basil, > > lemon basil and dark opal. Use basil with Italian foods, especially > > tomatoes, pasta, chicken, fish and shellfish. > > > > Bay leaf. This is a pungent, woodsy herb with a slight cinnamon > taste. > > It's good with bean or meat stews. You can grow bay leaf indoors or > > outdoors. > > > > Caraway. These seeds have a nutty, licorice flavor. Use caraway with > > cooked vegetables such as beets, cabbage, carrots, potatoes, turnips > > and winter squash. > > > > Chervil. This herb has a subtle celery-licorice taste. It is > excellent > > in green salads and good with fish, shellfish, chicken, peas, green > > beans and tomatoes. > > > > Chili powder. This is a commercial mix of ground chili peppers, > cumin, > > oregano and other herbs and spices. Use it in bean or meat stews and > > soups. > > > > Coriander, cilantro. Cilantro is the herb, and its nutty-tasting > seeds > > are called coriander. Use ground seeds for baking. Use cilantro in > > Mexican, Latin American and Asian cooking. Add it to rice, beans, > > fish, shellfish, poultry, vegetables, salsas and salads. Add cilantro > > at the last minute before serving. > > > > Cumin. This is a small, hot, bitter seed. Use it with curried > > vegetables, poultry, fish and beans, as well as with yogurt dip. You > > cannot grow cumin in an average garden. > > > > Dill. The herb as well as the seeds has a light caraway taste. Seeds > > are excellent with rice and fish dishes. Use fresh dill leaves with > > seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes > > and beets. > > > > Ginger. This versatile spice adds both bite and aroma. Use ground > > dried ginger in rice and marinades. Use fresh sliced or grated ginger > > in marinades and with fish, poultry, pork and vegetables. > > > > Hyssop. This is a pungent herb with a minty taste. Use hyssop flowers > > for garnish and young leaves in both green and fruit salads. > > > > Mace. This spice is the lacy outer covering of nutmeg and has a mild, > > sweet, nutty taste. Add it to carrots, broccoli, Brussels sprouts and > > cauliflower. > > > > Marjoram. This herb is a first cousin to oregano. Use it in almost > any > > fish, meat, poultry, egg or vegetable dish, as well as in tomato > > sauce. > > > > Mint. Peppermint and spearmint are the best known, but there are more > > than 30 varieties of this refreshing, cool-tasting herb. Lemon, > orange > > and apple mint have distinct fruity tastes. Use mint in Middle > Eastern > > yogurt and grain (tabbouleh) dishes, salads, and with peas, beans, > > corn and potatoes. > > > > Rosemary. This herb has a piney scent and flavor. It's excellent with > > poultry and meats, especially grilled. Add it to mushrooms, roasted > > potatoes, stuffing and ripe melon. > > > > > > Saffron. This is a fragrant spice that you should use sparingly. Use > > it with seafood and in paella, risotto, tomato soup and couscous. > > > > Sage. This herb has a musky flavor. It's excellent in poultry > > stuffing. Use it with chicken, duck, pork, eggplant and bean stews > and > > soups. > > > > Tarragon. This herb has a mild licorice flavor. It is excellent with > > chicken, veal, fish, shellfish and eggs, in salad dressings, and with > > tomatoes, mushrooms and carrots. > > > > Thyme. This herb has tiny leaves and a minty, tealike flavor. Many > > varieties exist, including lemon, orange, English and French. It's > > excellent with fish, shellfish, poultry, tomatoes, beans, eggplant, > > mushrooms, potatoes and summer squash. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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