Make Losing Weight a Dash Tastier with Our Herb and Spice Guide
Okay.....the new year is almost here. You have decided to embark on a healthy eating program. You are even going to do more cooking at home. However, you are not really a gourmet cook and are worried about the bland dishes that may throw you off your game plan. You don’t want to be bored with eating but you have no idea where to start in making your dishes interesting yet healthy. Of course, you can invest in some good cookbooks and that will certainly be a big help. But, the good recipes call for lots of herbs and spices. If you are not a ‘real’ cook, chances are you discover a new recipe, buy the ingredients which include herbs and spices, use them one time and then they are relegated to the back of the spice rack behind the salt and pepper, which is about all you know how to use anyway. You can stand in front of the grocery store spice section until you are blue in the face and still not know what spice tastes like what or know in which dishes they taste the best.
Well, we are going to share a very simple list with you that may make the process a little easier. By reading the list and noting what types of food they are used in and what flavor is achieved, it may help you when you are looking up recipes. It may keep you from over purchasing any particular herb or spice and decide, beforehand, whether you will use it again or not.
Herbs may be purchased ground in most supermarkets but usually the larger chain and speciality stores will carry fresh as well. If you are new to the world of experimenting with herbs, you should probably stick with the dried form until you can decide which flavors appeal to you and the cost will be must less than the fresh.
Herbs:
Basil: Sweet and aromatic with a faint licorice flavor, basil is found most in Italian, Mediterranean and Thai cooking. It is usually added to tomato sauces, soups and stews. Basil can be purchased fresh or dried.
Bay Leaves: Bay leaves are also called bay laurel and sweet bay. They are slightly spicy and very aromatic. They are usually added to stews. Bay leaves are usually sold dried.
Chervil: Adds a light anise flavor and is used in cream soups, dressings and sauces. Chervil is sold both dried and fresh.
Chives: Are a member of the onion family and adds onion flavor to salads, chilled soups, dips and spreads. Freeze-dried chives are not as flavorful as fresh.
Cilantro/Fresh Coriander: Cilantro is used in Mexican, Indian, Asian, North African and Caribbean dishes. It has a distinctive, pungent flavor that is very discernable in salsa. It is stronger when not cooked. Cilantro has more flavor when used fresh than dried.
Dill Weed: Fragrant with a sharp lemon flavor. Dill weed is used in German, Scandinavian and Middle Eastern cooking with fish or lamb. Dill weed has the same flavor whether fresh or dried.
Lemongrass: Has a lovely lemon flavor. It is used in Thai and Vietnamese cooking.
Lemon Thyme: Has a lemon scent and flavor. It is used with meat, fish and in salads. Lemon Thyme is only available fresh.
Marjoram: The flavor resembles oregano and can be used to replace oregano in recipes. Marjoram can be purchased both fresh and dried.
Mint: The cooked, fresh flavor is probably the most recognizable herb. It adds cool, fresh flavor to lemonade , iced tea, mint juleps, desserts, chocolate and lamb dishes. It is also used as a garnish. Mint is easy to buy fresh, but spearmint is sold dried.
Oregano: Is usually associated with Greek and Mexican cooking. It blends well with meat, vegetables and legumes. It has a pungent flavor and aroma. Oregano is available both fresh and dried.
Parsley: This is the most common herb. Parsley is best when used fresh but is sold dried.
Rosemary: Is found characteristically in Mediterranean cooking. It has a spicy flavor and is found in roast chicken and lamb dishes. It is sold both fresh and dried.
Sage: Has a slightly musty flavor. It is easy to recognize in pork sausage. It is widely used in stuffing and other meat and poultry dishes. It is sold both fresh and dried.
Tarragon: Is very aromatic and tasting of licorice. It is used extensively in French cooking. Tarragon is available both fresh and dried.
Thyme: Is used to flavor soups, stews and stocks. It has a strong pungent taste and spicy aroma and is frequently used to flavor chicken and other poultry dishes. It is used in stuffing. It is available both fresh and dried.
Spices:
Allspice: The flavor is a combination of cinnamon, cloves and nutmeg. It is used in fruit desserts, chutneys and pickles.
Anise Seeds: The taste is similar to licorice. It is used to flavor cookies, cakes, fruit desserts, breads, stews and meat dishes. It is sold whole and ground.
Annatto Seeds: Have a musky flavor. They are used mainly in Mexican and Southwestern cooking and are available whole or ground.
Caraway Seeds: Are sweet and nutty. They are used to flavor breads, cheeses, coleslaw, sauerkraut, sausages and vegetables dishes. They are available whole or ground.
Cayenne: Also known as red pepper, cayenne adds a noticeably spicy flavor to dishes such as chilies and curries. It is also used in spice rubs for meats to be grilled. Use it sparingly at first. It is only available ground.
Celery Seeds: Provide celery flavor to soups, breads, sauces, stuffings, eggs and vegetables. A hint of nutmeg and parsley are detected in dishes seasoned with celery seeds. They are usually sold whole but can be purchased ground.
Chili Powder: Combines chilies, spices, herbs, garlic and salt. It can be mild, slightly hot or fiery hot. Chili powder is used to flavor chilies and other Mexican and Southwestern dishes.
Cinnamon: Used to flavor desserts, baked goods and some meat dishes. It has a warm sweet flavor. It is sold in rolled sticks or ground.
Cloves: Used to stud ham, flavoring for cookies, tomato ketchup and Worcestershire sauce. Used extensively in Chinese and German cooking.
Coriander Seeds: Aromatic and sweet, they are used in North African, Mediterranean, Mexican, Indian and Southeast Asian dishes. It is available both whole and ground.
Cumin: Imparts a strong, aromatic, bitter flavor to food. It is in most chili powders and can also be found in curries, vegetable dishes, breads, soups and pickles. It is available whole or ground.
Curry Powder: Is a blend of several spices and is used widely in Indian cooking. Most curry powder include ginger, cumin, turmeric, black pepper, cayenne and coriander.
Dill Seed: Is used most often as a pickling spice but is also used in breads and potato and vegetable dishes. Dill seeds are sold whole or ground.
Fennel Seeds: Taste of licorice and are used to flavor breads, fish dishes, soups and sweet pickles. They are the dominant flavor in Italian sausage and are available whole or ground.
Ginger: Is used to flavor both savory and sweet dishes, including meat, poultry, fish, curries, winter squash, carrots and sweet potatoes. It is sold fresh or ground.
Juniper Berries: Their strong flavor blends well with game and game birds. They are available both dried and fresh. The dried berries are the most commonly used.
Mace: Has a nutmeg-cinnamon flavor. It is used to flavor poultry and fish dishes, pickles, cakes, custard and puddings. It is usually ground but may be found whole.
Mustard Seeds: Are used to flavor coleslaw, curry, dressings, pickles and yellow mustard. They are sold whole or ground.
Nutmeg: Used in bakes goods, sauces, fruit desserts and puddings. It is the popular topping for eggnog. It is sold ground or whole.
Paprika: It is used in seasoning blends for barbecue and chili. It is essential to the cooking of India, Morocco and the Middle East. It is sold in powder form.
Pepper: Comes from the peppercorn and lends a spicy taste to just about any dish.
Poppy Seeds: A sweet and nutty topping for breads and bagels and are found in cookies and poundcakes. They are used in Jewish, German and Slavic cooking. Also found in the filling of strudel and Danish pastries. They are available whole and canned as a pastry filling.
Saffron: Imparts a strong aroma and distinctive bitter honey-like taste to food. It is sold whole and ground.
Sesame Seeds: Used widely in African, Asian and Indian cooking. Their nutty flavor is used in baked goods in the United States.
Turmeric: Gives food a pleasantly mild bitter flavor. The ginger flavor is used flavor curries, vegetables, egg and fish dishes. It is essential in curry powder and prepared mustard. Comes ground.
Vanilla: Used in many desserts, confections, bakes good and beverages.
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