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| 2011/02/09 23:24:51瀏覽294｜回應0｜推薦1 | |
Article source: http://healthrecipes.com/spices.htm  Anise: Seed Whole and GroundColor-brown with tan stripes Flavor-delightful sweet licorice aroma and taste Coffee cake, sweet breads, rolls, cookies; fruit compote, stewed apples, preserved fruits, all fruit pie fillings; licorice candies, sweet pickles; beef and veal stew; cottage cheese.  Basil: HerbAvailable as dried crushed leaves and stems. Color-light green Flavor-pleasant, mild, sweet, distinctive All tomato dishes, peas, squash, string beans, potatoes, spinach; French and Russian dressing or sprinkle over salads; bean soup, pea soup, beef soup, Manhattan clam chowder; broiled lamb chops, venison, beef, lamb and veal stews, veal roasts; shrimp, shrimp Creole, boiled and steamed lobster; spaghetti sauce; scrambled eggs; soufflés. Bay Leaves: Herb Available as dried whole leaves. Color-light green Flavor-very mild, sweet, distinctive Pickled beets, beets, boiled carrots, boiled artichokes, boiled potatoes vegetable soup, fish chowders; lamb, beef, veal, venison, poultry, fish stews; boiled or steamed shrimp and lobster; chicken casserole, boiled chicken; pickled meats; brine for smoked meats; pot roast; boiled pork; meat gravies; marinades.  Cinnamon: SpiceWhole Color-light brown Flavor-distinctive, sweet, spicy Ground Color-light brown Flavor-similar to above, sweeter and slightly stronger Buns, coffee cake, muffins, spice cake, molasses cookies, butter cookies, cinnamon toast; custards, tapioca, chocolate pudding, rice pudding; fruit pies, broiled grapefruit, apples in any form, stewed fruits, pickled fruits; heated spiced beverages, hot cocoa and chocolate drinks; sweet gherkins; sweet potatoes, pumpkin, squash. Cloves: SpiceWhole Color-dark brown Flavor-distinctive, spicy, sweet, penetrating Ground Color-rich brown Flavor-sharp, spicy, pungent Ham, boiled tongue, pork roast; pickled fruits; preserved fruits; stewed fruits; apple, mince and pumpkin pies; beets, baked beans, candied sweet potatoes, squash; hot spiced wines, hot tea; spice cake; sweet gherkins; rice pudding, chocolate pudding, tapioca; bean soup, beef soup, cream of pea soup, cream of tomato soup. Crushed Red Pepper: SpiceColor-bright red to orange Flavor-hot Pizzas; sausages; Italian specialties; wherever heat and spot color are desired.  Garlic Powder: Vegetable SeasoningColor-white Flavor-garlic (product is result of dehydrating and grinding garlic). Contains no salt. Granulated garlic is similar product but more coarsely ground. Wherever garlic is used. Garlic Salt: Vegetable SeasoningColor-white Flavor-similar to garlic powder but much milder because of addiction of salt Wherever slight garlic flavor is desired.  Mint: HerbWhole Color-green Flavor-distinctive, sweet aroma Flaked Color-green Flavor-same as above Jelly, ice cream, custard, fruit salad, fruit compote; frostings; split pea soup; lamb and veal roast sauces; cottage cheese salad; white potatoes, cabbage, carrots, celery, snap beans; tea; mint sauce. Nutmeg: Spice Ground Color-copper Flavor-distinctive, exotic, sweet Doughnuts; eggnog, custards, puddings; whipped cream, ice cream; fried bananas, stewed fruits; spice cake, coffee cake, cookies, pumpkin pie; steamed and glazed carrots, cabbage, spinach, snap beans, squash, onions, sweet potatoes; meat loaf. Onion Powder: Vegetable SeasoningColor-white Flavor-onion (product is result of dehydrating and grinding onion.) Contains no salt. Granulated onion is similar product but more coarsely ground. Wherever onion flavor is desired. Onion Salt: Vegetable SeasoningColor-cream Flavor-similar to onion powder but much milder because of addition of salt Wherever slight onion flavor is desired. Oregano: Herb Whole Color-green Flavor-distinctive, strong Ground Color-olive green Flavor-same as above Pizza pie, spaghetti sauce, meat sauce; Swiss steak, beef stew, broiled and roast lamb, pork and veal, poultry; gravies; stuffed fish; cheese spreads; beef soup, bean soup, tomato soup; butter sauce for shell fish; cream and tomato sauces; vegetable juice cocktail; onions, peas, white potatoes, spinach, string beans. Paprika: Spice Ground Color-red Flavor-distinctive, very mild Poultry, ham, goulash, fish, shellfish; salad dressings; vegetables; gravies; cheese, Welsh rabbit; canapés; deviled eggs; stuffed celery, cream soups, chicken soup, chowders. Parsley Flakes: Herb Color-green Flavor-distinctive, mild Soups; salads; coleslaw; meat, stews, fish, poultry; sauces; all vegetables; omelets; potatoes. Black Pepper: Spice Whole Color-dark brown Flavor-distinctive, pleasant spicy bouquet with palate-tingling flavor and enduring after-taste. Ground Color-varies from cream to black Flavor-same as above Almost all foods, except those with sweet flavors. If you are preparing a non-sweet dish that “needs something” try a little pepper first. It is used universally to add sparkle to foods, including: Pickles; soups; poultry, meats; fish; shellfish, game; sauces, gravies, marinades; salads; eggs; cheese spreads; vegetables; spiced vinegar.  Rosemary: HerbWhole Color-green (looks like a pine needle) Flavor-distinctive, delicate, sweetish Roast and broiled lamb, beef, pork, veal, game, poultry; salmon; deviled eggs; cheese sauces; sautéed mushrooms; boiled potatoes, green peas, squash; creamed seafood; chicken soup, split pea soup.  Sage: HerbWhole Color-olive green Flavor-distinctive, positive All pork dishes; meat, fish and poultry stuffing; brown sauces; cheese spreads; consommé, cream soups, fish chowders; salad greens, French dressing; Brussels sprouts, onions, lima beans, peas, tomatoes.  Saffron: SpiceWhole and Ground Color-predominantly maroon Flavor-distinctive, exotic, concentrated (not strong, yet a little goes a long way) Rice; rolls, breads, buns; fish stew; bouillabaisse chicken; chicken soup; cakes.  Tarragon: HerbWhole and Ground Color-green Flavor-distinctive, fresh, pleasant Marinades for meat, butter sauce for steaks; poultry; salads; omelets; fish and shellfish; vegetable juice cocktail; chicken soup, consommé, fish chowder, tomato soup; vinegar; broccoli, asparagus, beans, cabbage, cauliflower.  Thyme: HerbWhole Color-gray-green Flavor-distinctive, pleasantly penetrating Ground Color-light olive green Flavor-slightly stronger than above Fresh tomatoes, tomato spice, salads; poultry stuffing, croquettes, fricassees; fish chowders, gumbo, vegetable soup; shirred eggs; all meats; seafood sauces; artichokes, beans, beets, carrots, mushrooms, onions, potatoes. Turmeric: Spice Whole and Ground Color-orange (used mostly for its color) Flavor-mild, slightly bitter Pickles, relishes, prepared mustards, salad dressings; creamed eggs, fish, seafood; to color rice dishes where saffron is not used. other info about herbs: http://www.altnature.com/gallery/ http://www.examiner.com/gardening-in-lexington/collecting-your-own-herb-seeds images sources: http://www.gifandgif.eu/animated_gif/Food/Animated%20Gif%20Food%20%2848%29.gif http://clipart.coolclips.com/AGifm/tf05242/CoolClips_wb028636.gifhttp://www.freeclipartnow.com |
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