The Cooking Inn : Herbs, Spices, Oils & Flavorings H PageSelect an item from the list to go to it's site
Halaby Pepper (ground):
Also known as "Aleppo" or "Near Eastern" pepper. Moderately hot red chilies are sun-dried,
seeded, and crushed.
Uses: It is said to have a "dense" flavour, and is the preferred capsicum for the authentic Mediterranean taste.
Herbs de Provence:
A blend of herbs associated
with the South of France. The mixture often includes basil, fennel seed,
lavender, marjoram, rosemary, sage, summer savory and tyme.
Uses: Used to season dishes of meat,
poultry and vegetables.
Hoisin Sauce:
A thick brown sauce made from soybeans, garlic, spices and chili peppers.
Uses: Used mainly to flavor Chinese
dishes.
Honey:
Syrupy substance that the bees gather on the flowers.
Uses: As a sweetner, used for glazes, sweet and sour sauces, for smoking
and marinade sauces, barbeque sauces and used in desserts.
Horehound:
Traditional remedy for sore throats and coughs. Steep to a thick infusion and mix
with ordinary tea. Also used to flavour candy and (at one time) beer.
Horseradish:
A pungent perennial herb.
Uses: Cocktail sauce, horseradish sauce, or grated as a condiment.
Hyssop:
A member of the Labiatae family, this perennial is a bitter
herb, that should be used with
caution.
Uses: Was once used in medieval cuisine, and is used by Germanic cooks.
Finally chopped, it seasons potato salads, or lintels, stuffings, marinades,
and roast veal.
