The Cooking Inn : Herbs, Spices, Oils & Flavorings T PageSelect a name from the list to go to it's site
Trade name for
hot mexican peppers;salted and cured for 3 years, then blended with vinegar
and drained. Is considered the "King of All Pepper
Sauces." Available worldwide, and made in Avery Island, Louisiana by the
McIlhenny family since the 1880s.
Uses: soups, sauces, salad dressings, marinades, as a condiment.
A thick, smooth paste made of ground sesame
Uses: Used in Middle Eastern cuisine.
Also known as Faludo Seeds. Are tiny black seeds which swell when soaked in water. They are added to serbert and used in Indian milkshakes.
A naturally brewed soy sauce, that
contains no sugar and is availeable wheat free.
Uses: Use enstead of regular soy
Also known as Indian date, the
tamarind is the fruit of a tall shade tree native to Asia and northern Africa
and widely grown in India.The large pods contain small seeds and a sour-pulp
that, when dried, becomes extremley sour.
Uses: Tamarind pulp concentrate is
popular as a flavoring in east Indian and middle eastern cuisine. It's used to
season full flavored foods such as chutney, curry dishes and pickled fish..
Tamarind is also used to make a sweet syrup flavoring for soft drinks. It's also
an integral ingredient in Worcestershire sauce. Tamarind in various forms can be
found in Dutch, Indonesian and East India markets.
Aromatic, with a bitter flavor.
Uses: Bearnaise sauce, egg,
seafood, and poultry dishes.
A rich flavored herb.
Uses: Seafood chowders,sauces,stocks and meat
Thousand Island Dressing:
It is made from bits of green olives, peppers, pickles, onions, hard-boiled eggs and other
finely chopped ingredients.
The history of Thousand Island Dressing dates back to the early days of the 20th century and centers in the small
resort village of Clayton, New York. A fishing guide named George LaLonde,
Jr. guided visiting fishermen for Black Bass and Northern Pike through the
waters of the 1000 Islands. After a day of fishing, he and his wife,
Sophia LaLonde, would serve what they called “shore dinners” with a
different and unusual salad dressing.
Truffle oil is extra-virgin olive oil that is
infused with the essence of gourmet mushrooms. It is the most economical
way to enjoy the flavor of truffles – a drop or two of this oil will
enhance sauces, pastas, and salads.
Mustard flavor, a root plant of the ginger family.
Uses: In curry powder, food coloring, meat and egg dishes.