The Cooking Inn : Herbs, Spices, Oils & Flavorings M PageSelect an item from the list to go to it's site
Mace:
The covering of the inner shell that holds
nutmeg.
Uses: Whole in pickling or ground in baked goods.
Mahlab (whole):
Also "mahleb", "mahlep". Small tan kernels of a species of wild cherry, with an almondy
and slightly bitter taste (but no prussic acid), used to flavour breads and pastries in Turkey
and the Middle East. Try ˝ to 1 tsp per cup of flour in your recipe. Keep whole and grind fresh
as needed.
Marigold:
Yellow, orange and gold flowers. Mild peppery taste. Some varieties less intense and bitter.
Others citrusy and milder. Goes well with mushroom salad.
Mastic Gum:
The resin of the lentisk tree of the Greek islands. Powdered, it delicately flavours
and perfumes Mediterranean puddings and sweet dishes; it is also used as a sort of chewing gum.
Marjoram Leaves:
Belonging to the mint family, it's flavor is potent.
Uses: Poultry stuffings, sausage, stews, sauces, soups, veal dishes,
meat dishes, potatoe dishes, and a lot of Italian dishes, especially the
sauces.
Mexican Oregano:
Known as 'té de pais' ('country tea') in Mexico. It is the commonly used 'oregano'
in Mexico, and may be used in European recipes as well. It is described as having a "dusky
lemon-and-camphor" flavour.
Mint (Leaves or Flakes):
Cool pungent flavored herb.
Uses: As a garnish, used in
middle eastern dishes, and lamb dishes.
Mirin:
A low-alcohol, sweet, golden wine made from glutinous rice.
Uses: Essential to the Japanese cook, Mirin adds sweetness and flavor to a variety
of dishes, sauces and glazes. Mirin is also reffered to simply a Rice Wine
Miso:
A salty paste made from cooked, aged soybeans and
sometimes grains.
Uses: Mainly used for soup flavoring, it is also thick and spreadable for other dishes, most being Japanese.
Mixed Pickling Spice:
A mixture of whole spices.
Uses: Pickling. Also good in stews and soups.
Mixed Vegetable Flakes:
Dehydrated vegetable flakes containing celery,
onion, carrot, green and sweet red pepper.
Uses: Soups, sauces, and stuffings.
Mole:
A rich, dark, smooth,
reddish-brown Mexican sauce made with onions, garlic, several types of chilies,
ground sesame or pumpkin seeds and Mexican chocolate.
Uses: Used in poultry, also contributes
to richness to sauces without adding overt sweetness.
Mono Sodium Glutamate (M.S.G.):
Made from sugar beets and wheat protein.
Uses: Used to heighten flavor. ( Caution - M.S.G. thins blood.)
Seed of the the mustard plant. Ground seed mixed with
vinegar and other spices, makes prepared mustard.
Uses: Pickling, sauces, and gravies.
Myrtle Leaf:
In ancient times the myrtle was a fertility symbol, and wreaths of the leaves were
worn at various Greek festivals. The Romans used the leaves culinarily and to flavour wine.
They are still used today as an alternative to bay leaves in marinades and stews, particularly in Sardinia.
