home > Kitchenware Ingredients Herbs and Spices - Information about Herbs and Spices from Start2Cook.co.uk         1) Cooking Ingredients 2) Information about Herbs and Spices 3) Information about Meat 4) Information about Vegetables 5) Information about Fruit 6) Cooking Techniques 7) Great Recipes 8) Cookware Kits 9) Cooking Utensils 10) Strainers And Colanders 11) Kitchen Gadgets and Gizmos 12) Whisks 13) Splatter Screens 14) Graters 15) Wooden Spoons 16) Can Openers 17) Peelers 18) Paring Knives 19) Pointed Knives 20) Bread Knives 21) Chefs Knives 22) Filleting Knifes 23) Cheese Knives 24) Vegetable Cutters 25) Corkscrews 26) Ice Cube Trays 27) Salt Pots and Pepper Pots 28) Serving Spoons 29) Serving Ladels 30) Slotted Food Turner 31) Fish Slices 32) Measuring Jugs 33) Egg Pancake Rings 34) Pastry Brushes 35) Slotted Spoons 36) Potato Mashers 37) Garlic Presses 38) Vegetable Peelers 39) Egg Slicers 40) Cutting Chopping Boards 41) Ice Cream Scoops 42) Fridge Freezer Thermometers 43) Meat Thermometers 44) Food Safety Covers 45) Corn Cob Holders 46) Food Handling Tongs 47) Cooling Racks 48) Spaghetti Servers 49) Apple Corers 50) Pizza Cutters 51) Spatulas 52) Measuring Spoons 53) Gas Lighters 54) Fizz Keeper Caps 55) Wine Saver Systems 56) Cookie Cutters 57) Timers 58) Skewers 59) Basting Stock Pots 60) Kitchen Weighing Scales 61) Silicon Bakeware 62) Pan Sets 63) Iced Lolly Moulds 64) Oven Trays 65) Cutlery Sets 66) Stock Pots 67) Baking Trays 68) Pressure Cookers 69) Roasting Racks 70) Grill Pans 71) Sandwich Tins 72) Bun Cake Baking Trays 73) Griddles 74) Pizza Crispers 75) POTS AND PANS 76) CUTTING CHOPPING PREPARING 77) STIRING AND SERVING 78) SUPER FAST COOKING 79) ROASTING IN THE OVEN 80) WEIGHING AND MEASURING 81) OVEN BAKING 82) FRIDGE AND FREEZER TOOLS 83) DRINKING AND WINE TOOLS 84) ANTONY WORRALL THOMPSON 85) Food Storage 86) Potato Ricer 87) Popular Products > Angelica This sweet 'herb of the angels' is a member of the parsley family and was once thought to be a remedy against witchcraft, poison and plague. Its pale green, celery-like stalks stimulate production of digestive juices, improves the flow of bile into the digestive tract, and combats digestive spasms. Angelica is also used to flavor gin and sweet wines.     > Basil Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the herb basil has a sweet, strong aroma and flavour. There are three main Mediterranean types: sweet, with large green leaves; Greek, with smaller leaves and a peppery undertone; and purple, whose dark leaves have a milder flavour. Asian varieties include lemon basil, which has a citrus note and smaller leaves; Thai, like sweet basil, but stronger; and holy basil, spicy and intense, and unusual in that it's best when cooked, rather than raw.     > Chervil Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more delicate, almost wilting leaves. It has a faint aniseed flavour and is one of the herbs used to make up the French herb mixture fines herbes. It is also reputed to aid digestion when turned into a tea.     > Chilli Part of the capsicum family, chillies come in scores of varieties and colours (from green through to yellow, orange and red) and are one of the most popular spices in the world. Chillies can be used fresh, dried or powdered, and the level of heat varies from type to type, from sweet and mellow to blisteringly hot - as a general rule, the smaller the chilli, the hotter the taste. The substance that generates the heat is called capsaicin, which is found mainly in the pith and, to a lesser extent, the seeds. But it's not all about heat - each type has its own distinct flavour. To cool down the mouth-burn from a too-hot chilli dish, try milk or yoghurt; they're much more effective than water.     > Cinnamon A fragrant spice which comes from the inner bark of a tropical tree that, when dried, curls into quills used to add a warm, distinctive flavour and aroma to usually sweet dishes.     > Clove The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety of sweet and savoury dishes. Cloves can be used whole or ground to impart a strong sweet but spicy and peppery flavour so should be used in moderation to avoid over seasoning. Insert whole cloves into baked hams or oranges, apples or onions to add flavour or add ground cloves to curries.     > Allspice Allspice, also called Jamaica pepper, Kurundu, Myrtle pepper, pimenta, or newspice, is a spice which is the dried unripe fruit ("berries") of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now cultivated in many warm parts of the world.     > Coriander Seed The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes.     > Cumin An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes. White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour.     > Fennel Leaf Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. The seeds from which the herb is grown (fennel seed) can also be used in cooking. It's related to, but different from the vegetable, fennel bulb. A bronze variety, with a milder flavour, is also available.     > Dill Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke. It grows to 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.     > Fennel Seeds A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran.     > Fenugreek Herb A staple of Indian food (the herb's Indian name is methi), fenugreek has a very distinctive, curry-powder aroma and a three-leafed, clover-like shape. The dried seed (see fenugreek seed) is also available.     > Fenugreek Seed A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour. The herb of the same name (see fenugreek herb) is grown from it and is also used in Middle Eastern cooking.     > Garlic Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most indispensible ingredients around, and plays a central role in Mediterranean and Asian cookery. A bulb composed of many individual cloves enclosed in a thin white, mauve or purple skin, it's quite fiery, pungent and crunchy when raw. As it cooks it becomes more mellow and creamy. It's mainly available dried, but fresh (also known as 'wet' or 'green') garlic, which has a mild flavour, can also be found in some stores in season. Dried garlic is sold either loose, in bunches or plaited into strings; generally speaking, the smaller the bulb, the stronger the flavour. Solo garlic (just one large clove) and the large-bulbed elephant garlic are also available, though the latter is, in fact, more closely related to the leek, and has a very mild flavour and soft texture.     > Ginger Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It has an unmistakable shape - bulbous little joints, from which grow small, knobbly bumps, and its skin is light brown with a slight silvery quality. The flesh can range from ivory through to a pale, greeny yellow. Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for baking; pickled; preserved in syrup (also called stem ginger); candied; or crystallised.     > Lemon Grass Although lemon grass is central to Asian cuisine, especially Thai, it works well in Western dishes, too. This mixing of flavours is sometimes called 'fusion'. Also called citronella or sereh, it grows in dense clumps, from which the individual stems are cut. Lemongrass look a little like fat spring onions, with the same swollen base, but the stalk is woodier, and composed of tightly packed grey-green leaves. The fragrance and flavour is unique - lemony, but sweet - and is quite subtle until the stalk is cut or bashed. The stalks are available freeze-dried, too.     > Mint There are several types of mint, each with its own subtle difference in flavour and appearance. The most popular type is spearmint, with its pointed, serrated leaves and a familiar refreshing flavour. It is commonly used to make mint sauce or jelly and in tea. Peppermint has longer, darker leaves and a stronger flavour and is popular in sweets and confectionary. Another popular variety is apple mint, which has a subtle, fruit-tinged flavour and is popular in summer drinks.     > Mustard A condiment made by mixing the ground seeds of the mustard plant with a combination of ingredients usually including water, vinegar and flour. There are three varieties of mustard plant: black, brown and white or yellow - all of which release a hot, tangy flavour when mixed with liquid. The most popular blends of mustards include English, American and French which contrast widely in strength and flavour.     > Oregano Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma. Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.     > Paprika A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of sweet pepper, then grinding them to a fine, rich red powder. Its flavour varies from mild to pretty robust, but it's never as hot as chilli or cayenne - unlike those fiery spices, its main purpose is to add flavour and colour, more than heat. Paprika is also used in Austrian, Spanish, Indian and Moroccan food.     > Parsley One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat leaved (Continental) parsley is also widely available. The flavour is fresh and grassy, and works well with most other ingredients.     > Rocket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It has a strong, peppery flavour, and the leaves have a slight 'bite' to them. If you see 'rucola' or 'arugula' for sale or on a restaurant menu - it's the same thing.     > Rosemary Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside. Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship.     > Saffron The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour - slightly bitter, a little musty, and with a suggestion of something floral. It's a labour-intensive crop, which means that saffron commands a high price; each crocus produces just three stigmas, which are hand-picked and then dried, and it takes thousands of stigmas to make just one ounce of the spice. Happily, the flavour is better if you use just a little - too much, and it tastes too bitter. The main saffron-growing countries are India, Iran, Spain, Greece and Italy, although it was once grown in Saffron Waldon, Essex, hence the town's name.     > Sage Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it's used to flavour sausages and as a stuffing for fatty meats such as pork and goose. A little goes a long way - and it's never used raw.     > Sorrel Sorrel has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads. In the summer, sorrel is put to tastier use when made into sauce or soup.     > Soy Sauce An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to dark, and thick to light. It is made from soya beans and involves a lengthy process that can take years: soya beans are cleaned and soaked, then steamed, mixed with a yeast culture and wheat flour before being fermented for up to two years and then filtered and bottled.     > Star Anise Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with a liquorice-like aroma. The dominant flavour in Chinese five-spice powder, star anise is also used to flavour alcoholic drinks such as pastis. The whole spice is an attractive eight-pointed star, but star anise is more often found ground to a powder.     > Tamarind A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian cooking to flavour curries, chutneys and bean dishes. Tamarind has a unique sweet and sour flavour and comes in seeded and paste form and most commonly in a block form.     > Tarragon A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.     > Thyme This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint family. Very aromatic, it has small, grey-green leaves, and a sweetly earthy flavour. There are many different varieties, but the most readily available in the UK are the common or 'garden' thyme, and lemon thyme, which has slightly larger leaves and a flavour that is overlaid with a lemony tang. Both types work well with Mediterranean vegetables, eggs, pork, lamb, fish and game. It's quite hardy, so can withstand long cooking times.     > Vanilla The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet fragrance and flavour. The labour-intensive process involved in hand-pollinating and nurturing the flowers, together with the long drying time necessary makes it a highly prized - and highly priced - ingredient. The rich, sweet Bourbon-Madagascar vanilla, from Madagascar, accounts for 75 per cent of the vanilla on the market. Vanilla from Tahiti and Mexico makes up the remainder, but is much harder to get hold of. Long, black, thin and wrinkled, vanilla pods contain thousands of tiny black seeds, which are used to flavour mainly sweet dishes, and go particularly well with chocolate. The presence of tiny black specks in a vanilla-flavoured dish is confirmation that real vanilla has been used.     Start2Cook.co.uk is a Start2Cook Limited online store based in Warwickshire, UK. Start2Cook are experienced suppliers of quality Cookware and Cookware Sets including Kitchenware Ingredients Herbs and Spices and more. | SITEMAP | webdesign © bryshell.com 2010 copyright reserved Registered in England No. 6424957. | VAT Reg. No. 925 0738 25