SPage Logo


HSOF Logo




APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Herbs, Spices, Oils & Flavorings S Page Select an item from the list to go to it's site


Safflower:
Orange flowers. Slightly bitter in taste.

Uses: Good in salads, cooked in rice or added to pasta as a garnish.

Safflower Oil:
A flavorless, coloerless oil expressed from safflower seeds, it is high in polysaturatesand has a high smoke point.

Uses: This is mainly used for frying.

Saffron:
Is the dried stigma, from a spcies of the purple crocus.

Uses: For spanish and Italian foods, for mild flavor and yellow coloring.

Sage:
A dried leaf of a shrub, from the mint family.

Uses:Used to season stuffings, pork, poultry,and veal dishes.

Salad Dressing:
Since this is rather lengthy is requires it's own page, Salad Dressing.

Top Icon

Salsa:
Mexicans define a salsa as a sauce, and all sauces as salsas. In Mexico sauces are a combination of fresh ingredients in which many are uncooked and served separately, to be added according to individual tastes. Salsas can be a mixture of raw or partially cooked vegetables and/or fruits, herbs, and, of course, chiles. Anything from vegetables, fruits, and nuts, to fish and meat can be used to make salsa, as long as the flavors blend well. The combined ingredients are not a puree, but are distinct pieces, and are often uncooked. This definition would also include chutneys and fruit or vegetable relishes. If the salsa is uncooked, as in "pico de gallo," it is referred to as salsa cruda or salsa fresca. If cooked it is usually called picante.

Many countries have similar dishes that are used to accent meals in tropical areas of the world: sambals in Indonesia, chakalaka in South Africa, chutneys from India, the fruit and chile mixes from the West Indies, and piccalillis of the American South.

Salt :
Or sodium chloride, has been present on earth, since it's formation. Salt is found in the ground and in the sea.

Uses: It seasons food, it preserves food and it provides sodium and chlorine, which are nutrients necessary to the body's fluid balance and muscle and nerve activity.

Salt Varities
History of Salt

Sambal:
Popular throughout Indonesia, Malaysia, Southern India and parts of Australia, a Sambal is a multipurpose condiment. It's most basic form is Sambal Oelek, a simple mixture of chilis, brown sugar and salt. Another popular blend is Sambal Bajak, which adds candlenuts, garlic, kaffir lime leaves, onion, trassi, galangal, tamarind concentrate and coconut milk

Uses: Sambals have a multitude of variations. Depending on the ingredients added, coconut, meat, seafood or vegetables. Sambals are usually served as an accompaniment to rice and curried dishes, either is a condiment or side dish. Sambal Oelek and Bajak, as well as some variations, can be found in Indonesian and some Chinese markets.


Sansho Powder:
Used in Japanese cooking, this powder is made from the dried and ground leaves of the prickly ash and has a peppery, lemon-like flavour. Must be used sparingly.

Saunders (Red Sandlewood):
This powdered East Indian wood was used to give an orangish-red colour, especially to fruit dishes. "Color hem up with sandres", as the Forme of Cury says.

Top Icon

Savory:
An herb of which their are two types, summer and winter, both related to the mint family. It has a an aroma and flavor reminiscent of a cross between thyme and mint. Summer savory is slightly milder than the winter variety but both are strongly flavored and should be used with discretion.

Uses:Savory adds a piquant flavor to many foods including pates, soups, meats, fish and bean dishes.

Scandinavia Ethmix:
4 1/2 Tsp horseradish powder (wasabi), 2 1/4 tsp caraway seeds, 3 tblsp dried parsley, 2 1/4 tsp wild mushroom powder, 2 1/4 tsp dried seaweed, 1 tsp gr. white pepper, 1/2 tsp gr. allspice, 4 1/4 tsp salt, 1/2 tsp dried dill weed.

Uses: Used for meats and stews, casseroles and veggies.

Serrano Chili:
A small, slightly pointed chili with hot, savory flavor.

Uses: Used in Mexican cooking, also an ingredient in sauces, guacamole and salsa.

Sesame Oil:
Expressed from sesame seeds.

Uses:The lighter oil is used for salad dressings and sauteing, the dark which burns easy is drizzled on Asian dishes as a flavor accent after cooking.

Sesame Seed:
Creamy white in color with the flavor of toasted almonds.

Uses: In baking of rolls, and breads. The oil is used for oriental cooking.

Top Icon
Shallots :
Fresh or freeze dried. A small onion.

Uses:Use like garlic, for flavoring, i.e., vinegarettes and sauces

Shanghai Coastline Ethmix:
7 Tblsp crushed red pepper flakes, 2 3/4 Tsp ground ginger, 2 3/4 ground anise. Grind to a fine powder.

Uses: For Asian dishes, chicken and veggie dishes.


Shrimp Spice:
A mixture of whole spices, bay leaves, peppercorns, mustard seed, and crushed red pepper.

Uses: Add to the stock of water for cooking seafood and fish.

Silver Leaf:
Garnish important dishes with these edible gossamer-thin sheets of silver. The medieval cook used them on subtleties and their most important made dishes; in India they are called 'vark' and are used on rice dishes and deserts. Don't handle the silver leaf directly, but lay it in place using the tissue sheet it comes folded in.


Sorrell:
A pleasant acid flavor herb.

Uses: Great in soups, or added to salads in place of vinegar or lemon juice.

Top Icon

Soy Sauce:
Mostly made from soy beans.

Uses: Used in many oriental dishes.

Spearmint:
Probably one of the oldest culinary herbs, this is the variety of mint needed for ancient and medieval dishes, and for mint tea. (Peppermint was not discovered until the 17th century.)

Spikenard:
This root (or more properly rhizome) has a heavy and peculiar odour, like a mixture of valerian and patchouli. The taste is bitter and aromatic. Used in India from early times in perfume and medicine, it was imported to the Greco-Roman world. It scented the precious ointment offered to Jesus. The Roman cookbook of Apicius calls for it in sauces for meat, seafood, and fowl. It is an ingredient in some medieval hypocras and clarry recipes. [n.b. -- do not confuse this with American Spikenard (Aralia racemosa), a totally different plant, which is what is usually offered as 'spikenard' in North America.]


Squash:
Orange and yellow flowers. Vegetable flavor with the mild taste of raw squash.

Uses:Great for stuffing, frying or sauteing when whole. cut into julienne for pancakes, omelets, soups and salad.

Sugar:
Once a luxury only the extremely affluent could afford, sugar was called white gold because it was so scarce and expensive. Early sugar was in the form of the sugar loaf, not the common granulated sugar we use today. Sugar cane and sugar beets are the sources of most of today's sugar.

Please visit Sugars and Sweeteners.

Top Icon

Sugar Loaf:
Until this century, most sugar came in solid conical loaves, varying in weight from a few ounces up to twenty or more pounds. When sugar was needed, it was grated off the loaf. Now you too can have a sugar loaf for a 'whatzit' conversation piece in your kitchen. (Cone 15 cm high, 6 cm diameter.)

Sumac Berries:
The tart red powder of these berries is an essential 'souring agent' in Middle Eastern cookery, used in place of vinegar or lemon. Also makes a refreshing summer drink. (N.B. - this is not the same as the North American wild sumac, some varieties of which are poisonous.)

Sunflower Oil:
A good all-purpose, bland oil, low in saturated fat and high in polyunsaturated fat.

Szechaun Bean Paste:
A spicey Chinese condiment made from fermented beans, hot chili peppers and spices

Uses: Used in mainly Chinese dishes and other Asian dishes.

Szechaun Peppercorns :
Mildly hot spice from the prickly ash tree with a distinctive flavor and fragrance.

Uses: Used in Chinese and Asian cookery.


Top Icon Home Icon


E-Mail Icon Need something, drop me a line.
 Date & Inn Image