Herbs & Spices A To Z Part 2 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 1 **
** CORIANDER or CILANTRO **
Scald coriander seeds before drying to protect against insects. Uproot
the entire plant, scald and bag dry. Although coriander and cilantro are
used interchangably, coriander is the dried seeds or fruits of the plant
and cilantro is the leaves.
Coriander is extremely fragrant and will dominate other flavors if not
used with restraint. It is popular in Mexican, Chinese and Mediterranean
cooking. Use it prudently in fruit or vegetable dishes and in highly spiced
foods. The crushed seeds are flavorful in sausage, pickling spices,
gingerbread and cookies. Add coriander seed to apples, pears or dried fruit
while cooking.
** CUMIN **
Cumin seed, whole or ground, has a warm robust flavor and is used in
spicy dishes throughout much of the world. It is a popular ingredient in
curries and chili.
** DILL **
Drying diminishes the pleasant dill flavor so to preserve as much of it
as possible, package well and store in a cool dark place. All parts of the
umbrella-leaved dill plant are flavorful. The mildly flavored leaves are a
pleasant addition to many salads, vegetable dishes, potatoes or fish. The
seeds are stronger and are frequently used in making pickles, salad
dressing and strong-flavored vegetable or meat dishes. Occasionally they
may be substituted for caraway seeds in some breads such as rye.
** FENNEL **
Although fennel is grown primarily for its licorice-flavored seed, the
delicate leaves may be used in salads, vegetables, soups or stews and
seafood. The strong-flavored seeds are used in cookies, cakes, breads,
cheese or spicy meat dishes.
** GARLIC **
See Vegetables A to Z Part 4
** GINGER **
Most ginger root is imported from tropical places and is frequently
available fresh in supermarkets or produce departments specializing in
Oriental foods. Ginger tubers should be firm and appear fresh. The small
new sprouts that appear on the sides of the ginger root have a delicate
flavor and may also be used. Fresh ginger freezes well and can be grated
without thawing.
Ginger can be easily rooted and grown indoors from small pieces. Set the
top just below the surface of the dirt and keep the soil moist. Leave the
pot in a dark place until shoots appear. Then give it plenty of light.
To dry ginger, slice it thinly or grate it. Keep it as cool as possible
to retain the best flavor. If you are using dried powdered ginger, 1/8 tsp
is equivalent to 1 Tbsp grated or shredded fresh ginger root.
Its fresh spicy flavor improves many meat, vegetable and dessert dishes.
The tender aromatic ginger leaves are delicious in soups.
** HORSERADISH **
See Vegetables A to Z Part 5
** MARJORAM **
Marjoram is a variety of the mint family and is slightly milder and
sweeter than oregano. It grows well indoors. Cut the leaves just as the
first buds begin to appear. Marjoram may be clipped 2 to 3 times a summer.
Use Marjoram in Italian dishes as well as other meat, fish, poultry or
egg dishes. It goes well with various vegetables, particularly tomatoes,
onions and mushrooms. Use sparingly until you become familiar with its
flavor; it can overpower if used too generously. Marjoram blends well with
basil, chives, parsley and thyme.
** Continued in Part 3 **
** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN =
1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
** CORIANDER or CILANTRO **
Scald coriander seeds before drying to protect against insects. Uproot
the entire plant, scald and bag dry. Although coriander and cilantro are
used interchangably, coriander is the dried seeds or fruits of the plant
and cilantro is the leaves.
Coriander is extremely fragrant and will dominate other flavors if not
used with restraint. It is popular in Mexican, Chinese and Mediterranean
cooking. Use it prudently in fruit or vegetable dishes and in highly spiced
foods. The crushed seeds are flavorful in sausage, pickling spices,
gingerbread and cookies. Add coriander seed to apples, pears or dried fruit
while cooking.
** CUMIN **
Cumin seed, whole or ground, has a warm robust flavor and is used in
spicy dishes throughout much of the world. It is a popular ingredient in
curries and chili.
** DILL **
Drying diminishes the pleasant dill flavor so to preserve as much of it
as possible, package well and store in a cool dark place. All parts of the
umbrella-leaved dill plant are flavorful. The mildly flavored leaves are a
pleasant addition to many salads, vegetable dishes, potatoes or fish. The
seeds are stronger and are frequently used in making pickles, salad
dressing and strong-flavored vegetable or meat dishes. Occasionally they
may be substituted for caraway seeds in some breads such as rye.
** FENNEL **
Although fennel is grown primarily for its licorice-flavored seed, the
delicate leaves may be used in salads, vegetables, soups or stews and
seafood. The strong-flavored seeds are used in cookies, cakes, breads,
cheese or spicy meat dishes.
** GARLIC **
See Vegetables A to Z Part 4
** GINGER **
Most ginger root is imported from tropical places and is frequently
available fresh in supermarkets or produce departments specializing in
Oriental foods. Ginger tubers should be firm and appear fresh. The small
new sprouts that appear on the sides of the ginger root have a delicate
flavor and may also be used. Fresh ginger freezes well and can be grated
without thawing.
Ginger can be easily rooted and grown indoors from small pieces. Set the
top just below the surface of the dirt and keep the soil moist. Leave the
pot in a dark place until shoots appear. Then give it plenty of light.
To dry ginger, slice it thinly or grate it. Keep it as cool as possible
to retain the best flavor. If you are using dried powdered ginger, 1/8 tsp
is equivalent to 1 Tbsp grated or shredded fresh ginger root.
Its fresh spicy flavor improves many meat, vegetable and dessert dishes.
The tender aromatic ginger leaves are delicious in soups.
** HORSERADISH **
See Vegetables A to Z Part 5
** MARJORAM **
Marjoram is a variety of the mint family and is slightly milder and
sweeter than oregano. It grows well indoors. Cut the leaves just as the
first buds begin to appear. Marjoram may be clipped 2 to 3 times a summer.
Use Marjoram in Italian dishes as well as other meat, fish, poultry or
egg dishes. It goes well with various vegetables, particularly tomatoes,
onions and mushrooms. Use sparingly until you become familiar with its
flavor; it can overpower if used too generously. Marjoram blends well with
basil, chives, parsley and thyme.
** Continued in Part 3 **
** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN =
1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp