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Spices, Herbs and Seasonings
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• Strength, flavor and color are indicative of quality. Always insist upon rich, fresh color whenpurchasing spices, particularly when purchasing herbs and paprika. The aroma should be bold,
nearly pungent in its strength, but always fresh. Mustard, sesame and poppy are non-aromatic seeds.
• Spices enhance the natural flavor of food and a delicate hand is a good rule. When trying a new
recipe or flavor combination, a general guideline is 1 ⁄ 4 teaspoon of spice to each pound of meat,
fish or poultry or to each pint of sauce or soup.
• Health-conscious cooking often demands the elimination or reduction of salt, fat and sugar, and can con-
sequently reduce palatability. A reduction in salt may call for the use of a stronger spice such as
garlic or pepper.
• When reducing sugar in fruit dishes, simply increase the use of sweet spices such as cinnamon,
nutmeg, allspice, cloves or ginger. Fat enriches food and the lack of it can be difficult to compensate for.
Experiment with an increase in the use of spices just prior to cooking and again at the end of cooking.
• Ground spices give up their flavor quickly and should be used at the end of the cooking period.
Salad dressings, fruit juices and uncooked cold foods will do well to have spices added early
and then left for a period of time to absorb the flavor. Whole spices are best suited
to longer cooking recipes.
• Store spices in a cool, dark place away from sources of heat or
moisture. Most spices and seasonings have a shelf life of at
least six months.
We admire your passion for creating foods that regale the senses with aroma, color and above all, flavor.
As the world’s most dedicated producers of fine herbs and spices, we’ve compiled a guide to help you explore
new ways to inspire your patrons.
INSPIRATION IN
E V E R Y B OT T L E. A FLAVOR GUIDE FOR PROFESSIONAL CHEFS.
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SPICE APPETIZERS SOUPS MEAT SEAFOOD POULTRY VEGETABLES F
ALLSPICESteamed Shrimp,
Liver PatéCream Soups, Split Pea,
Oyster BisqueHam, Pork, Gravy,
Marinade, Spiced Beef Oyster Stew, Shellfish,
Poached FishQuail, Duck, Goose,
PheasantSquash, Sweet Potatoes,
CarrotsPrese
Fig
ANISE Oysters Rockefeller Fish Chowder, Chicken SoupVeal, Hungarian Goulash,
Beef MarinadeRed Snapper, Lobster Chicken, Duck, Quail
Cabbage, Leeks,Sweet Peppers
Baked
BASIL
Cheese, Seafood,
Buffalo MozzarellaMinestrone, Clam Chowder
Beef Stew, Lamb Spareribs,
Beef Marinade
Lobster, Shrimp, Squid,
Swordfish
Chicken, Turkey,
Stuffing, Quiche
Eggplant, Potatoes, Zucchini,
Tomatoes, Pickled Vegetables
BAY LEAF Paté de Foie GrasOnion, Bean, Vegetable,
Lobster BisqueBeef Stew, Broth,
Beef MarinadeSeafood Stew, Poached
Fish, BouillabaisseChicken Pot Pie,Gravy, Marinade
Ratatouille, Green BeansDrieRa
LACK PEPPER Paté Gazpacho, Lentil, MinestroneSteak, Hamburger, Gravy,
Pork, Beef MarinadePoached Fish,
Marinade, CalamariFried Chicken Batter, Duck All Vegetables
CARAWAY Cheese Spreads Borscht, Cream Soups Pork, Meatloaf, Sauerbraten Shrimp, Crab Duck, GooseCabbage, Carrots,
Potatoes, French Fries A
CARDAMOM Pickled Herring Chicken Soup, Fish Soup Lamb, Meatloaf, Hamburger Trout, Mussels Roast Chicken Sweet Potatoes, Fried Eggplant
CELERY SEEDCanapés, Cheese Dips,
Shrimp CocktailChicken, Potato, Vegetable,
Lentil, Fish Chowder Beef Stew, Pot Roast,
Ham, Grilled Beef Tuna, Shrimp, Oyster Stew Eggs, Omelettes, Stuffing
Potatoes, Cauliflower,Corn Relish
CHIVESCream Cheese, Canapés,
Stuffed MushroomsChicken Soup, Vichyssoise Pork, Gravy, Lamb Salmon, Oysters Omelettes, Quiche
Cucumbers, Baked Potatoes,Potato Pancakes
CILANTROCeviche, Guacamole,
SalsaHot & Sour Soup
Chili con Carne, Beef Stew,Thai Stir-Fry
Poached Fish, SteamedFish
Chicken Onion, Tomatoes, Chili Peppers
CINNAMON Fresh Fruit Lamb Soup Pork, Ham, Beef Stew, Lamb Fruit Stuffing for Game DuckSweet Potatoes,Carrots, Squash
StewedF
CLOVES Spiced Fruit
Beef Noodle, Beef Vegetable,
Cream of Tomato Ham Glaze, Beef Stew, Gravy
Cornish Hen, Duck,
Gravy Stock
Boiled Onions,
Sweet Potatoes, Carrots
Preser
S
CORIANDER Corn PuddingCream of Chicken, Hot & Sour
Soup, ConsomméPork, Ham, Spareribs,
MarinadePoached Fish, Steamed
FishChicken, Duck
Sweet Potatoes, ScallopedPotatoes, Braised Celery
A
CUMIN Nachos, Cheese, Salsa Seafood Gumbo, Chili-BeanChili, Sausage,
Pork Stew, CurryFried Shrimp Batter,
Deviled CrabChicken Stew, Chicken
CroquettesSauerkraut,
Chili Peppers, Beans
DILLSour Cream Dips,
Deviled Eggs, Shrimp PatéBorscht, Lobster Bisque,
TomatoVeal, Grilled Lamb, Pork All Seafood Chicken, Omelettes
Cucumbers, Potatoes, GreenBeans, Braised Cabbage
FENNELShrimp Cocktail, Oysters
Rockefeller Creamed Fish Soup,
Fish Chowder Italian Sausage, Pork,
Ham, Meatloaf All Seafood (Especially
Grilled)Stuffing, Chicken Stew
Sautéed Mushrooms,Spinach, Cabbage
F
GARLIC Dips, Escargot Vegetable, Oxtail Beef, Roast Lamb, Meatballs All Seafood Marinade Chicken, Quail, PheasantGreen Beans, Zucchini,
Potatoes
GINGER Shrimp, CheeseBeef Vegetable, Beef Noodle,
Hot & Sour SoupSpareribs, Pork, Marinade Stir Fries, All Seafood Duck, Poultry Glaze
Sweet Potatoes, Carrots,Stir-Fry Vegetables
Chutn Ap
MACE Liver Paté, Cheese Vichyssoise SausagePotted Shrimp, Oyster
StewCreamed Chicken,
Cornish HensRutabaga, Spinach, Asparagus,
Sweet Potatoes
MARJORAMFried Cheese, Paté,
AnchoviesConsommé, Bean,
Corn, Split PeaLamb, Hamburger, Pork, Veal
Baked Fish, SeafoodBreading
Chicken, Stuffing, EggsZucchini, Tomatoes, Carrots,
Peas, Lima Beans
MINT Cucumber-Yogurt Dip Fruit Soup, Split Pea Lamb Stew, Venison Marinade Peas, Potatoes, CucumbersPinea
Compo
MUSTARDDeviled Eggs, Meatballs,
Ham SpreadCreamed Seafood
Ham Glaze, Beef, Sausage,Cold Meat
Baked Fish, CrabBaked, Mashed Potatoes,
Cabbage, Sauerkraut
NUTMEG Chopped Liver, Fruit Mushroom Soup, Bisques Pot Roast, Meatloaf, HamFried Chicken, Batter,
Turkey StuffingSpinach, Carrots, Sweet
Potatoes, Braised Cabbage Apple
OREGANOFried Cheese, Paté,
Salsa, MeatballsCorn Soup, Vegetable Soup,
ConsomméPork, Veal, Lamb, Hamburger
Seafood Breading, BakedFish
Chicken, StuffingZucchini, Tomatoes, Carrots,
Green Beans
PAPRIKADeviled Eggs,
Nachos, Potted CheeseMinestrone, Seafood Soup,
Chowder, BisquesGoulash, Veal, Sausage,
Meatloaf Seafood Breading,
Baked Fish, ShellfishChicken, Stuffing
Potatoes, Cabbage,Mushrooms, Cucumbers
PARSLEY Canapés, Deviled EggsVegetable Soup, Chicken
SoupMeatballs, Hamburger, Veal Shellfish, Baked Fish Chicken
Zucchini, Potatoes, Tomatoes,Green Beans
POPPY SEED CheeseBroiled Fish, Tuna
CasseroleTurkey Stuffing
Green Beans, Onions,Tomatoes
RED PEPPER Deviled Eggs Hot & Sour Soup Sausage, PizzaBlackened Fish,
Crab Cakes, ShrimpOmelettes, Chicken Thai Stir-Fry
ROSEMARY ConsomméLamb, Pork, Venison,Meatballs, Marinade
Baked Fish, ShrimpChicken, Quail, Pheasant,
Goose, Cornish HenEggplant, Turnips, Squash,
Potatoes
SAFFRON Chicken Soup, Fish Soup Lamb All Seafood Chicken Stew,Scrambled Eggs
SAGE Cheese, Country Paté Consommé , MinestroneSausage, Ham,
Lamb, Veal, VenisonSeafood Stuffing, Trout
Stuffing, Quail, Duck,Goose, Pheasant
Acorn Squash
SAVORY Goat Cheese Lentil, Bean, Split PeaStuffing, Veal, Gravy,Hamburger, Meatloaf
Baked Fish, Sea BassStuffing, Chicken, Turkey,
EggsOnions, Peas,
Green Beans, Navy BeansF
SESAME Hummus Dip Beef, Pork, Hamburger, LambBaked Fish, Shrimp,
ScallopsChicken
Vegetable Stir-Fry,Green Beans
TARRAGON Mushroom Caps Turt le Soup, Fish Chowder Steak, Beef Stew, Marinade Lobster, Shr impCornish Hens, Marinade,Chicken, Eggs, Omelettes
Mushrooms, Stuffed Tomatoes
THYME OxtailSauerbraten, Pork, Lamb,
MarinadeBaked Fish, Seafood
StuffingStuffing, Chicken,
Fried Chicken Batter Potatoes, Tomatoes, Zucchini
TURMERIC Deviled Eggs Chicken Noodle, Lentil Curry Shrimp, Scallops Chicken, Eggs
WHITE PEPPER Veal Paté Consommé, Vichyssoise Baked Fish Chicken, Turkey Potatoes, Chutney
MAY WE SUGGEST…ENHANCING ON
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SAUCES SALADS DRESSINGS BREADS PASTAS &GRAINS
DESSERTS BEVERAGES
arbecue, Sweet Cream,Creole
Fruit Salad Fruit Dressing Pancakes, Waffles, Muffins Rice Angel Food Cake, PiesMulled Wine, Tea,
Rum Drinks
Tomato Orange VinaigretteHoney Buns, Sweet Rolls,
FrittersWild Rice
Spice Cake, Cookies,Candy
Lemonade, Cordials,Espresso, Hot Milk Punch
arbecue, Pesto, TomatoVegetable Salad,
Seafood Salad, Tomato SaladItalian, Russian, Vinaigrette
Pesto Bread, Zucchini
Muffins, Focaccia
Rotini, Rice, Linguini,
SpaghettiIce Cream Carro t Juice, Tomato Ju ice
Béchamel, Creole,Tomato, Barbecue
Vinaigrette
omato, Barbecue, Curry Green Salad Mayonnaise, Vinaigrette Carbonara, Fried Rice, Pasta Mango Purée Tomato Juice
Lemon, But ter, Cream Coleslaw, Potato Salad Mayonnaise, Vina igre tteBiscuits, Rye Bread,
Corn MuffinsRisotto Cookies, Seed Cakes Kümmel
Curry, Spiced Yogurt Fruit Salad Oriental Dressing Risotto, Rice Pilaf Ice Cream, Cakes,Pastries, Apple Pie
Coffee, Tea, Glögg,Spiced Wine
Cream, Creole, TomatoTuna Salad, Potato Salad,
Pasta SaladMayonnaise Biscuits, Breads, Rolls Pasta Pastries, Cookies Tomato Juice
mato, Cream, HollandaiseGreen Salad, Potato Salad,
Pasta SaladGreen Goddess,Thousand Island
Buttermilk Bread, BreadSpreads, Potato Rolls
Pasta
urt Sauce, Tomato, Curry Tomato Mexican Dressing Herb BreadLentils, Mexican Green Rice,
Chinese Noodles
tard Sauce, Yogurt Sauce,Sweet & Sour
Fruit Salad Fruit Dressing Rolls, French Toast, Breads Curried Rice, Risotto Apple Pie, Chocolate,
Cakes, CookiesCoffee, Cider, Mulled Wine,
Hot Chocolate
échamel, Raisin Sauce,
Curry Fruit Dressing Cinnamon Bread
Chocolate, Gingerbread,
Mincemeat Fruit Punch, Mulled Wine
Curry, Cream Potato SaladHoney-Wheat Bread,
Corn BreadOrzo Pastries, Cookies, Cakes
Pineapple Juice,Grapefruit Juice
arbecue, Spiced Yogurt,Mustard Sauce
Bean Salad Spanish Dressing Jalapeño Bread, Corn Bread Rice Texas Bread Kümmel
ream, Cucumber SaucePasta Salad, Potato Salad,
Shrimp SaladDill Cream, Mayonnaise,
VinaigretteRye, Pumpernickel,
Bread SpreadsRice, Pasta
Cream, Curry Potato Salad, Shrimp SaladMayonnaise, Vinaigrette,
MustardCracker, Rol ls , Bread St icks Risot to, Rice
Apple Pie, Candy, PoundCake
Tomato, Garlic Butter Roasted Potato, Green Salad Mayonnaise, Vinaigrette, ItalianGarlic Bread, BreadSpreads, Focaccia
Linguini, Spaghetti
Curry, Soy Sauce,Sweet & Sour
Pastries Couscous, RiceGingerbread, Pudding,
Apple PieMulled Wine, Tea, Ginger
Beer
hicken Cream, BéchamelChocolate, Vanilla
Pudding, GingerbreadWassail, Chocolate Drinks
arbecue, Tomato, Butter Cucumber-Yogurt Salad Oil & Vinegar, French, ItalianBread Sticks, Pizza,
Herb BreadSpaghetti, Pasta, Orzo
eet Sauce, Yogurt Sauce,Mint Sauce Cucumber Salad, Green Salad
Fruit Dressing, Yogurt Dressing,Cranberry Dressing Minted Yogurt Bread Bulgar, Orzo Candy, Chocolate
Iced Tea, Mint Julep,Hot Chocolate
ese, Sour Cream, Lemon-Mustard, Yogurt Sauce
ColeslawMayonnaise, Vinaigrette,
Rémoulade
eam, Mushroom Sauce,Béchamel
Creamy Dressing Cinnamon Rolls Tortellini, RavioliRice Pudding, Custard,
Cakes, SoufflésEgg Nog,
Brandy Alexander, Punch
arbecue, Tomato, Butter Tomato & Onion,Seafood Salad
Oil & Vinegar, French, ItalianCheese Bread,
Pizza, Bread SticksPasta, Rice, Ravioli
arbecue, Cream, Yogurt French, Russian Garlic Bread, Muffins Lasagna, Rice, Orzo
Tartar Sauce,Béarnaise, Tomato
Tuna or Egg Salad, MacaroniSalad, Green Salad
Mayonnaise, Italian, Ranch,Vinaigrette
Garlic Bread Pasta, Orzo
Curry, Butter Fruit Salad Oil & Vinegar, Blue Cheese Rolls, Breads, Crackers Egg Noodles, RiceCakes, Cookies, Pastry
Filling, Apple Strudel
rbecue, Tomato-Anchovy Mayonnaise, Thousand Island Pizza, Corn Muffins Rice, Tabbouleh Tomato Juice, Bloody Mary
Tomato, Cheese Cold Beef Salad VinaigretteSpoon Bread,
Herb Bread, PizzaPasta, Lentils
Seafood Saffron,egetable Cream, Tomato Rolls, Biscuits, Sweet Breads Rice, Risotto, Orzo Cakes, Rice Pudding,Cookies
Tomato Green Salad Herb Dressing Sage Bread, Rolls Risotto, Fettuccine
Tomato, Horseradish Savory Rolls, Herb Bread Lentils, Egg Noodles
sin Sauce, Peanut Sauce,Rémoulade
Green Salad Mayonnaise, Tahini Dressing Buns, Rol ls, Waffles, Breads Egg Noodles, Rice, Bulgar Cookies, Pie Pastry,
Pecan Pie
Béarnaise, Tartar,Mustard Sauce
Shrimp Salad, Tomato SaladMayonnaise, Vinaigrette,
Green GoddessHerb Bread Pasta, Orzo Rhubarb Compote
Tomato, Thyme Pesto,Cream, Yogurt
Tuna Salad VinaigretteBread Spreads,
Herb Rolls, FocacciaPasta, Rice Mulled Wine
Caper Sauce, Satay Egg SaladMayonnaise,
Creamy DressingsBreads Rice, Egg Noodles
rbecue, Béchamel Cream Salads with Mayonnaise Mayonnaise, VinaigretteRice, Egg Noodles,
Spice CakeVegetable Juice
ND DISHES WITH HERBS AND SPICES
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A GLOSSARY OF SPICES, HERBS & SEASONINGS
LLSPICE, so named for its flavor, resembling aend of cloves, cinnamon and nutmeg, impartsrich, warm flavor to most long-cooking dishes.maican soups and stews require a few berries for ditional flavor. The Germans adore its subtletysauerbraten and the English use it to flavor ditional spiced beef and plum pudding. Try it inked goods and mulled drinks.
ANISE,with its warm licorice and mildly fennel-liketaste, was once thought to be a charm against baddreams and the evil-eye. Popular in liqueurs andcandies, it is also a known digestive aid. The Frenchsweeten their eclairs with its extract and Italianbakers know it to be the secret ingredient in biscotti(purchase only seeds and extract as the ground formquickly loses flavor).
BASIL, also the Greek word for king, has longbeen known as the king of herbs. This versatileherb has a special affinity for tomatoes and ismuch loved by Italian cooks. Delicious in chickencacciatore. Also popular in Greek seafood dishes.Try in marinades for meats, fish and vegetables.Basil blends well with oregano, parsley, rosemary,thyme, sage and saffron.
BAY LEAF, is also known as laurel.In Greece and Rome, bay leaves were a symbolof honor and used to crown the heads of victors inbattle, Olympic champions, poets and scholars.It’s most popular in Mediterranean dishes. Excellentsimmered in a wine-based sausage and pepper stew, as well as tomato-meat sauces combined withcloves and cinnamon.
BLACK PEPPER, is obtained from berries thatgrow in clusters and are picked while still green.Its flavor is much stronger than that of white pepper.In ground form, it releases flavor quickly. Wholepeppercorns are found in a number of spicemixtures including the french mixture Quatre-Épices.It’s one of the most popular spices in the UnitedStates and can be used to enliven nearly every dish.
CARAWAY, with dill and anise-like flavoalways been popular in English baked gosuch as cookies and seed cakes, and givbread its distinctive acrid-warm flavor. Movegetables are enhanced by a sprinkle oin ground form, and it has a particular afpotato dishes. Try it in German potato dufor authentic flavor.
ARDAMOM, with its pungent lemony flavor,hances both sweet and savory dishes. It’s essentialIndian cookery, from pilafs and curries to creamyssert dishes, and is one of several spices found ine traditional Indian spice mixture known as Garamasala. Cardamom is delicious in mulled drinks,pecially Swedish glögg, and often flavors Middlestern coffees.
CELERY SEED, is the fruit of wild celery and is notderived from traditional cultivated celery. The seedsare slightly bitter with a concentrated celery-likeflavor. A favorite Northern Italian dish uses celeryseeds, raisins and apples to stuff a breast of veal.Celery seed flavors the traditional beef for Germansauerbraten. It has a natural affinity for tomatoes.
CHIVES, reminiscent of onion, but much moredelicate in flavor, have a distinctive taste best suitedto mild cheese, egg and cream dishes. Always addto food just prior to serving, as heat will cause theflavor to quickly expire. Chives are essential to theFrench herb mixture Fines Herbes, consisting of chervil, parsley and tarragon, a mixture particularlywell-suited to poached chicken and fish.
CILANTRO,also known as Chinese Parsley, comesfrom the leaves of the coriander plant, but has avery different flavor from coriander seeds. It addspungent flavor to Tex-Mex cuisine and Asian dishes.Cilantro has a nice affinity for mint and cumin, andblends well with garlic and chilies. Try it in stir-fries,soups and stews, and Indian chutneys, relishesand curries.
CINNAMON, always popular in European sweetsand baked goods, is surprisingly versatile. In theMiddle East it’s commonly added to meat stews,especially lamb. Cinnamon is an essential ingredientin curry spice blends, Chinese Five-Spice Powder,and European spice mixtures such as Pudding Spice.Try cinnamon in fruit stuffings and keep in mind itsaffinity for apples and chocolate.
CLOVES, or clavus,the Latin word for nastrong and aromatic spice suitable, whenfor deep, rich broth. Use a clove-studdedin the liquid of cooking meats, poultry anCloves are commonly found in many spiincluding curry and the French blends Qand Bouquet Garni.
ORIANDER, is a seed with a faintly citrus-likeoma and a mild mint taste. An essential ingredientcurry, Garam Masala and pickling spice, it’stremely popular in Indian dishes where it seasonsutneys and relishes. Coriander has a nice affinityr mint and cumin and blends well with fruit juices,pecially lemons, for use in marinades.
CUMIN, one of the chief ingredients in chilipowder and curry powder, has a potent, spicy flavor which tends to dominate food. It’s extremely popular in Mexican dishes, North African dishes such ascouscous and Indian meat stews. Roasting the seedsjust prior to use will bring out their unique flavor.For a more immediate flavor release, use theground variety of cumin.
DILL, long favored as a pickling spice for cucumbers, was once believed to be a protectionagainst witchcraft. Dill is an excellent flavoringingredient in vinegar and is delicious in sauces for meat and fish. Dill, in combination with tarragon,lemon and melted butter, will delicately seasonseafood. Use it generously in soups, salads anddips, and use the seeds in long-cooking recipes.
FENNEL, gives Italian sausage its traditional flavor and adds flavoring to both red wine vinegar andolive oils. The seasoning of choice for fish, try it inmelted butter brushed on before baking or sprinkleon seafood before grilling. The Russians enjoy asavory stew of chicken, rice, celery and pumpkinflavored with fennel seeds. Fennel has an affinity for parsley, oregano, sage, thyme and chilies.
GARLIC, has a history steeped in witchcraftand religious lore. From repelling vampires andevil spirits, to curing boils and asthma, manypowers have been attributed to garlic. It’s popular in Chinese dishes and is used quite lavishly inMediterranean dishes. Much of its popularity canbe attributed to the ease and availability of theprepared garlics, including powders, salts and oil.
GINGER, the most popular spice in Asiais hot, spicy and pungent. Its affinity for frinspires European baked goods, while Ascookery takes advantage of its ability to ea wide variety of meat, fish and vegetablthrough stir-frying. For quick-cooking dishpowdered ginger to release flavor quicklyin marinades of citrus fruit, garlic, soy sauonion for use in meat and poultry.
APRIKA, is used to add color and sweetpsicum flavor to cream soups and sauces.prika is handy for microwaved food because
gives a nice broiled or baked appearance toeats. Spanish paella recipes get much of their lor and rich flavor from pungent Spanish paprika.
ungarian paprika is a hotter paprika. Use thisce generously and often, as it has a short shelf
e. Discard if it turns brown.
PARSLEY, a popular herb, is widely used inWestern cookery. Its applications are virtuallylimitless. Use it in marinades, dressings, sauces,soups, eggs, herb butters, meats and fish. Parsleyflakes rehydrate quickly and add attractive color tocreamed food. Use often, as it blends well with mostother herbs and enhances their flavor.
POPPY SEED, coming from the same plant thatproduces opium, but absolutely non-narcotic, isbest when toasted or baked before use. The slightlysweet-nut flavor is excellent in noodle casserolesand cheese or butter sauces. Try it on soft fruits,like melon or strawberry, or in yogurt toppings. A favorite Austrian dish consists of baked noodles withpoppy seeds and cheddar cheese.
RED PEPPER, also known as cayenne, is a veryhot pepper product and the spice most widelyused in all ethnic cuisines. Use it to fire flavor intomeat stuffings for green peppers or tortillas. Cajunjambalaya, a fabulous fiery blend of seafood,sausage, rice and seasonings, gets its hot spicyflavor from red pepper. Begin adding red pepper insmall quantities to build heat in a dish.
ROSEMARY, a potent spice, is excellent with allgame including rabbit, venison and quail. It hasa nice affinity with garlic and wine, and makes anexcellent addition to marinades for grilled meats.It’s superb in all potato dishes. Italian cooks favor rosemary as a savory addition to lasagna and pizza.
SAFFRON, the world’s most expensive sflavors and colors cheese, butters, pastrieconfections. When using it to impart a goto breads, make a saffron tea by soakingpinch of whole saffron in warm water andthe tea to the dough. Saffron is especiallySpanish rice dishes such as arroz con poand rice) and paella. Saffron is also a keyin Indian cooking. Try it in garlic and fish
THYME, blends well with many spices and ispopular in a number of seasoning blends for meat,fish and poultry. Thyme enriches vegetables andseafood when mixed with melted butter and brushedon after baking or sautéing. The French makeexcellent use of this herb in beef burgundy,veal fricassee and roast lamb.
TURMERIC, is most often used in small amountsto add a saffron-like color to foods. It is one of theprimary ingredients in curry powder and preparedmustard. Turmeric flavors African dishes such asa peppery beef in sauce, and also Afghani dishessuch as Mahi Laqa, a savory catfish stew of onions,garlic and tomatoes served over rice.
WHITE PEPPER,comes from the sameshaped pod as black pepper, but the outis naturally removed. It’s picked when fuland has a milder, more delicate flavor thpepper. White pepper is used in combinablack pepper in most Cajun dishes wherepeppers release their heat in a staggeredwith varying intensity. It’s a good choice fcream dishes where it blends colorlessly
SAGE, a strong-flavored herb with a camphor-like taste, should be used in small quantities. It’sextremely popular in stuffings for poultry and fish,especially when mixed with onion. Sage has an
unusual affinity for animal fats and is the perfectaddition to sausage dishes, pork, game, gooseand oil-rich fish. It blends well with rosemary,thyme, parsley, oregano and bay leaf.
SAVORY, flavors stuffings—particularly sausagestuffings—for meat, poultry and fish. It blendsextremely well with onions sautéed in butter for use in stuffings and with lemon and butter sauces
for vegetable and fish dishes. Try it in a poultryseasoning mixture, and keep in mind its affinityfor nearly all peas and beans. Trout is especiallydelicious when seasoned with savory.
SESAME, is an oil-rich seed popular on breadsand rolls. Its flavor can be somewhat bland inuncooked food. Consider toasting the seeds beforeadding to noodles, dips or dressings. Middle
Eastern cookery uses sesame seeds in sweet disheslike halvah, a confection sold in blocks. Sesameseeds are a pleasant and tasty surprise in chicken,vegetables and meat stir-fries.
TARRAGON, means “little dragon” andreputed to cure a snake bite. It’s essentiaFrench cooking and is adored in a Fines mixture of tarragon, parsley, chives and c
Tarragon flavors Béarnaise sauce and a other rich sauces for fish, chicken and egin small amounts to mayonnaise, salad dvinegar and butters.
ACE, is the lacy covering of the nutmeg seed,t its flavor is unique and much more delicate thantmeg. Always purchase from a reliable source,this expensive spice is easily adulterated. Mace
delicious when sprinkled on cooked spinach. Theglish use it liberally in potted meats and cheeses,d the French enjoy it in stuffings. Mace is alwaysod in delicate cream sauces.
MARJORAM, much like its minty-sweet cousinoregano, but with a milder flavor, gives pizza itspizzazz and is essential to Italian seasonings. Mixedwith oregano, savory, thyme and rosemary, it’sknown in Southern France as Herbes de Provence—especially good on roasted chicken. Marjoram isconsidered an enduring symbol of romantic love.
MINT, has always been the classic seasoning for all lamb dishes and also has a nice affinity for cucumbers and yogurt. Try it in a cold sour creamand shallot sauce for fish. Mint is popular in MiddleEastern dishes where it is a primary ingredient insuch foods as tabbouleh—a parsley, mint andcracked wheat salad.
MUSTARD, is an excellent spice base for developing custom flavors. Pungent and slightlybitter, it takes on a unique flavor when mixed withlemon for seafood sauce, or horseradish for coldmeats. Experiment with dry mustard blends usingchili powder, chives, basil or mint. To make amustard paste, allow mustard mixed with cold water to stand 10-30 minutes to achieve full flavor.
NUTMEG, with its warm flavor, is the perfectaddition to cakes, custards and puddings. It alsoenhances vegetables, especially spinach, and givespasta stuffings a subtle richness. Nutmeg blendswell with mace, cardamom, cinnamon, cloves andginger. It should always be added at the end of cooking time, as heat diminishes the flavor.
OREGANO, much like marjoram but stflavor, gives zest to Italian seasonings. It bwith basil and tomato sauces and is espewhen simmered in stews with a blend of gonions and red wine. Because it retains itwell, oregano is an excellent seasoning fcooking stews and sauces.
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