The Cooking Inn : Herbs, Spices, Oils & Flavorings F PageSelect an item from the list to go to it's site
Resembling dill and
anise, this aromatic herb of the carrot family has a flavor all it's own.
Uses: In rye bread, tomato sauces, bean, and lintil soups.
Native to Asia and southern Europe, this aromatic plant is known for it's
pleasantly bitter, slightly sweet seeds. Can be found in leaves, seeds and powder form.
Fenugreek seeds should be stored in a cool, dark place for no more than 6 months.
Uses: The fresh leaves are used in salads. Ground Fenugreek or whole seeds, are used to
flavor many foods including curry powders, spice blends and teas.
Sasafras leaves made into a powder.
Uses: In chowders, gumbos, and
creole cooking, for it's flavors and thickening agents.
A blend of parsley, chervil, tarragon,
and chives. Very mild and very French.
Uses: Used in
salads, soups and stews.
A salty fermented fish sauce, this is common throughout southeast Asia under a variety of names.
It is made in much the same fashion as the ancient Roman 'Liquamen' or 'Garum' sauces; this will serve
admirably as a replacement for them.
GALINGALE (or galangal or galanga). Two quite different roots were imported to medieval Europe
under this name. Both are still used in Asian cookery. Galingale is a tough dried root; probably the
easiest way to powder it is to grate it on a nutmeg grater or the small side of a box grater.
Tiny, oval-shaped brown
seeds, also known as linseeds. Bland in flavor, they are rich in Omega-3 fatty
acids. Very high in fiber.
Uses:Ground flaxseeds and water
is used as a substitute for eggs in