The Cooking Inn : Herbs, Spices, Oils & Flavorings P PageSelect an item from the list to go to it's site
Blue, orange and purple flowers. Mild flavor.
Uses: Great as a garnish, in salads and for candying.
A form of red pepper; Hungarian is hotter, than
the mild Spanish paprika. the method of grinding, determines the flavor.
Uses: For mild flavoring and coloring of seafood, egg dishes, sauces,
and salad dressings.
Fresh or dried.
Uses: To garnish or to season stocks, soups, sauces, eggs, and potatoe
A bland flavored oil, with 18 percent saturated fat, that does not absorb or transfer flavors. The smoking point of peanut oil,
while relatively high, is lower than that of corn or safflower oils.
Uses: Used often in Asian cooking
Pumpkin seeds with their white hull
removed. They are a medium-dark green and have a deliciously delicate flavor,
which is enhanced when the seeds are roasted and salted.
Uses:This is a popular ingredient in Mexican cookery.
This is a strongly aromatic low or erect perennial with stems cloaked in small whitish hairs. It has short stalked oval leaves which are scarcely toothed and lilac flowers
arranged in whorls appearing from June to August. The fruit is a nutlet.
Common by stream sides and on marshy ground from sea-level to 1,000 ft.
A nutritious salad can be made from fresh pennyroyal leaves dressed with vinegar and olive oil. The antiseptic properties of pennyroyal make it useful in cases of mouth infections
and chewing leaves is also a good way to rid the mouth of garlic and onion smells. It is rich in the essential oil, "olio menthae" which consists of menthols, alcohols, tannins,
picric compounds and aldehydes. Widely used in medicine of the past with similar actions to peppermint. It is a good tonic and has remarkable stimulating action particularly to
the uterine muscles and should therefore be avoided during pregnancy. It is said to act as an aphrodisiac in high doses. It can be used as an infusion, extract or raw vegetable.
This is a good bee plant yielding nectar freely.
Pepper (black and white):
Black pepper is the immature berries, white
pepper is the mature berries, with the hull removed.
Uses: Whole in stocks, and
pickling. Ground in most other dishes.