Herbs & Spices
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HERBS & SPICES - a whole world of flavours and aromas at our fingertips.
Whithout herbs and spices our culinary world would just not be the same. They are the magical ingredients that transform food into gastronomic delights and gourmet cuisine. |
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Herbs are the more subtle sisters to the robust brothers of the spice world. They are widely available in both fresh and dried form. Fresh herbs are not as intense as the dried ones, but they have subtle aromas that are slightly lost in the dried version. Dried herbs are however very convenient as we don't allways have fresh herbs at hand, and they do a very good job of flavouring many a dish - and what would the French do without them!
When using fresh herbs they should usually be added to a sauce or dish to the very end of the cooking time to preserve their magic. Dried herbs are slightly more forgiving and can withstand longer cooking times.
Spices are those magical powders and seed that brings east to west. They are bold and courageous, some aromatic and some are the devil in diguise. They have earthy undertones, heady fragrances and bold flavours. Our culinary repertoire would be seriously lacking without them - and India would still be a very uninteresting place if not for them.
When using fresh herbs they should usually be added to a sauce or dish to the very end of the cooking time to preserve their magic. Dried herbs are slightly more forgiving and can withstand longer cooking times.
Spices are those magical powders and seed that brings east to west. They are bold and courageous, some aromatic and some are the devil in diguise. They have earthy undertones, heady fragrances and bold flavours. Our culinary repertoire would be seriously lacking without them - and India would still be a very uninteresting place if not for them.
HERBS
Coriander - Fresh coriander, also known as cilantro or dhania, is an aromatic and perfumed herb. Used widely in Eastern and Asian cooking it adds an authentic taste and freshness to curries, sambals and stir-fries.
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Dill - Fine and feathery in texture with a delicate taste, similar to fennel but without the pronounced aniseed taste. Especially good in subtle cream sauces with chicken and fish, and makes a beautifull garnish to a starter of salmon or trout.
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SPICES
Coriander - The dried seeds of the coriander plant is usually roasted and crushed, or finely ground into a powder. Used mainly in meat dishes, sausages and marsala mixes.
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Cumin - The dried
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