The Cooking Inn : Herbs, Spices, Oils & Flavorings H Page
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|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.
|A thick brown sauce made from soybeans, garlic, spices and chili peppers. |
Uses: Used mainly to flavor Chinese
|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.
| 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.
| A pungent perennial herb.|
Uses: Cocktail sauce, horseradish sauce, or grated as a condiment.
|A member of the Labiatae family, this perennial is a bitter
herb, that should be used with
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.
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