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Nigella seeds work well with other earthy spices like cumin, fennel seed and turmeric. Nutmeg - Nutmeg is the seed of a yellow brownish edible fruit that grows on an evergreen tree. When picked, the nutmeg seed is covered in mace which is scraped off and sold as a separate spice. Nutmeg is typically solid all the way through and is most commonly used in its ground form. Nutmeg works well with hearty dishes such as lamb and mutton recipes, tomato sauces and vegetable stews.

List of ingredients

Nutmeg is always a popular flavor in baking and cold weather beverages. Onion - The onion is also known as the onion bulb or common onion. When used fresh onion is considered a vegetable and in its dried, ground form is considered a spice. Onion is very popular inside of the United States, but also outside of this country with Libyans eating an average of Paprika- Paprika is a mild chile powder used frequently in South American, Hungarian and Spanish cuisine, with the popularity in the US rising consistently in the past 10 years.

It has complex flavor undertones including a smoky flavor from smoked paprika and a slightly sweet, earthy flavor from domestic paprika. Peppercorns - Peppercorns come in a variety of colors. Black, green and white peppercorns all come from the Piper nigrum plant. The color differences depend on the maturity of the berry as well as the drying process. Pink peppercorns are not peppercorns at all, instead they are berries from the Peruvian peppertree. Peppercorns are similar to wine in the way that the flavor nuances of the peppercorn will be determined by the area in which it is grown.

It takes , of these seeds to make up a single pound of weight. Poppy seeds are popular in salad dressings, vegetable dishes, muffins and rolls. They give food a little crunch and have a nutty flavor profile. Porcini Powder - Porcini Powder is made from ground dehydrated Porcini mushrooms, and has a much more intense and concentrated flavor compared to their fresh counterparts.

Porcini Powder can be used to add depth and umami to a dish with an even flavor distribution, and without the texture of whole mushrooms.

herbs and spices chives herbs and spices series book 2 Manual

Saffron - Saffron is the most expensive and most counterfeited spice in the world. The production of saffron is extremely labor intensive, as saffron is the pistil of a flower that must be picked by hand, with an average of only three to five pistils being produced per plant.

Saffron is used in a variety of applications including being a seasoning, fragrance, dye and medicine. Sesame Seed - Sesame Seeds come in a variety of colors including white, yellow, black and red. They are popular in Chinese stir fry and Middle Eastern spice blends. Sesame Seeds can also be used on baked goods such as breads, hamburger buns and pastries. Shallots - Shallots have a flavor profile somewhere between onions and garlic.

They are a delightful replacement for either in a dish that you want to give a little extra flavor. Shallots are often used in Indian curries and different types of lentil dishes. Star Anise - Not to be confused with anise seed, star anise is a spice that has a shape similar to a star and typically has 8 points, but can have more or less. In the United States star anise is used similarly to cloves in application. The whole pods are used as mulling spices and the ground pod is used in baking and cold weather beverages. Sumac - Sumac is a ground berry that is native to the Mediterranean region.

At a Glance

It has an astringent, tart but fruity taste and a very faint aroma. Sumac is extremely popular in Middle Eastern dishes where you can find it in salads, meat and fish dishes and rice. Sweeteners - Sweeteners encompass much more than just sugar these days. From dehydrated molasses to dried agave powder there is a wide selection of sweeteners for everyone whether you want a secret ingredient for your BBQ sauce or you are trying to make more health-conscious decisions in your eating habits.

Turmeric - Most likely known for its health benefits, turmeric is a powder ground from the plants rhizome.

Turmeric is a main ingredient in masalas, Ras el Hanout and curry powders and pastes. Vanilla - Vanilla is the second most expensive spice in the world after saffron, but even with a high price tag it is extremely popular for its heavenly flavor. The most popular types of vanilla beans are grown in Madagascar, Mexico and Tahiti, and they each have their own unique flavor nuances. Vanilla beans are also grown in Papua New Guinea and Uganda, although these types are lesser known.

Vanilla is commonly used for making desserts, beverages and liquors.


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Basil - There are more than 50 species of basil, but almost all basil used in the United States is one species that comes from either California, Egypt or France. Basil has a better flavor when dried, as opposed to fresh. Dried basil has anise, pepper and minty undertones and it somehow sweet yet savory at the same time.

Bay Leaves - Bay leaves are the whole dried leaves of a tree in the laurel family. Bay leaves have a much more pleasant flavor when dried, with has a higher volatile oil content. Bay leaves are used in their whole form in soups and stews and are removed before serving. Ground bay leaves are added to seasoning blends and dishes to give an earthy flavor with undertones of nutmeg and clove. Celery Flakes - Celery Flakes add a great authentic celery taste, though rehydrate they do not accurately mimic the texture of fresh celery.

With a bright and fresh flavor, they can also be used as a garnish. Chervil - Chervil is not very popular in the United States on its own but is used to make the blend Fines Herbs. Even in France Chervil is not very popular, most likely because it is related to an infamous English weed called Cow Parsley. Cilantro Leaves - Many people know cilantro as the herb that people love or hate, saying it either has a delicious flavor or tastes like soap. Cilantro is a key ingredient in authentic Mexican, Caribbean and Asian dishes.

In the United States cilantro is used in beans, salsas, soups and dips. They are used in a similar way to bay leaves, but unlike bay leaves they do not need to be removed before serving because they are much softer.

Curry leaves are used in curry, fish, lamb, lentil and vegetable dishes. Besides pickles, dill is used to give fish a recognizable crisp flavor.

Herbs and Spices

In Europe, dill weed has a much wider range of uses. It is considered a key herb in dishes such as salads, sauces, spreads, soups and fish. Visually it is similar to rosemary, but it is a more vibrant green color. Dried Chives - Chives are the smallest member of the onion family, and instead of eating the bulb it is the scapes the long flowering stems that rise from the bulb that are utilized.

Additional information

They can be used in any recipe that calls for green onion and work well in cream-based products. Some of the most popular uses for chives are flavoring butters, cream cheese and sauces or dressings. Dried Fenugreek Leaves - Dried Fenugreek Leaves are extremely aromatic, with a strangely addictive bitterness. Though they are often used as a garnish, they are very flavorful and it can be easy to overwhelm a dish. Dried Rose Petals - There are two different types of roses, with the most common being the deeply colored flowers that come in a bouquet.

The second type of roses are culinary roses which have been developed to have a much more pleasing flavor and less of an aesthetically pleasing color. Culinary rose petals are most popular for their use in rose water and are also used in desserts or jams. Epazote - Epazote is a Mexican herb that gets similar reactions to cilantro when smelled and eaten. Those who enjoy epazote describe the aroma and flavor as earthy and bitter with hints of mint and citrus. Those who do not enjoy epazote describe the flavor and aroma as similar to gasoline, perfume and turpentine.

Epazote is used in a number of traditional Mexican recipes including papadzules, bean dishes, enchiladas and moles. File Powder - Pronounced fee-lay, File Powder is a spice made from dried, ground sassafras leaves. File powder is most notably used in gumbo as a flavoring and thickener all in one. File powder can also be used to season shrimp, scallops and other seafood with rice. Kaffir Lime - Kaffir lime leaves are the leaves of a bitter lime tree in which the limes are only used for their zest and not their juice. These leaves are popular in Cambodian, Balinese, Malaysian and Thai cuisines and are removed before serving.

Kaffir lime leaves are used in the popular Thai dish tom yum and they work well with chicken and snails. Lavender - Also known as culinary lavender, lavender has an intense floral flavor with a hint of bitterness that can quickly overpower dishes. The aroma of lavender is spicy and slightly floral with undertones of mint and lemon. Lavender is delicious when used in desserts, but it can also be used in savory applications such as chicken, lamb and rabbit dishes.

Lemongrass - Lemongrass is part of the grass family and is popular in Thai and Southeast Asian cuisine. It is best when used fresh, but if using dried it should be soaked before use when the dish does not have a large liquid component. Lemongrass provides a light fresh citrus and floral flavor to foods and can even be used to make tea. Marjoram - Marjoram has a minty, sharp and bitter flavor profile and is popular in European cuisine. It can be used in almost any dish that you would include basil, oregano or thyme in and is an extremely versatile herb.

In the United States marjoram is used commercially in salad dressings, soups, cheeses, bologna and poultry seasonings. Mint - Spearmint is the most called for of the two mints, with peppermint being the lesser called for. Spearmint has a refreshing and mellow pure flavor that is popular in Greek, Middle Eastern and Turkish cuisines. It is popular in baking, chocolate sauces and liquors.

Oregano - Oregano is commonly associated with Italy and pizza, but there are two main types of oregano, Mediterranean oregano and Mexican oregano. Mediterranean oregano is the type used in Americanized Italian dishes and Mexican oregano is more like marjoram and has citrusy, lime-like undertones. Parsley - Parsley is a popular garnish because of its bright green color, but it can be eaten too! Parsley has a vegetable aroma and flavor that is prominent in Middle Eastern recipes for hummus, baba ganoush and tabbouleh.