Posted on November 27th, 2008 by admin
Tarragon’s name is derived from the French esdragon, meaning “little dragon.” The dragonlike roots may strangle the plant if it is not divided often. In medicinal lore and legend, any plant with a serpentine root system is given credit for treating snakebite, and tarragon is no exception. Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like character is particularly suited to both, but tarragon deserves a wider role in the kitchen. Tarragon has a somewhat mysterious property as well; chew on a leaf, and you may notice a numb feeling on your tongue. Although it is one of the French fines herbes, tarragon can be dominating and overshadow or fight with other flavours. Use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartare sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don’t add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.
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Posted on November 27th, 2008 by admin
It has been said that if a rosemary bush grows vigorously in a family’s garden, it means that the woman heads the household. Consider how many rosemary plants have been pruned low by humiliated husbands while being nurtured by strong willed wives. Rosemary has one of those distinctive, strong flavours that convinces the palate that herbs aren’t just delicate things reserved for dainty soups and sprinkling on baby vegetables. It takes hold of the taste buds with a woodsy flavour, somewhat piny, mintlike yet sweeter, with a slight ginger finish. It can also be used as a subtle accent, using just a hint of the flavour lightening the mood of an otherwise mundane sauce or pastry. Its flavour harmonizes with those of poultry, fish, lamb, beef, veal, pork, and game, particularly in their roasted forms. Rosemary enhances tomatoes spinach, peas, mushrooms, squash, cheese, eggs, lentils, and complements the herbs chives, thyme, chervil, parsley, and bay in recipes.
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Posted on November 27th, 2008 by admin
Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking.
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Posted on November 27th, 2008 by admin
Melegueta pepper is native to tropical West Africa and grows mainly in Ghana. The spice is practically unknown in modern Western cuisine, although it was used in Europe in the Middle Ages and Renaissance. It was a flavouring for the old wine ‘Hippocras” and is still used for the production of beer, wine and spirits, and the flavouring of vinegar. Meleguetta pepper was generally known as ‘Grains of Paradise’. In fact there are two spices, meleguetta pepper and the true Grains of Paradise, Aframomum granum paradisi, referred to by this name. Melegueta pepper may be used for culinary purposes and as a substitute for pepper in centres of local production. Its use is generally confined to West African cookery, though it may also find its way into Moroccan ras el hanout combinations. Some ancient European recipes may call for it, but pepper mixed with a little ginger may be substituted.
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Posted on November 27th, 2008 by admin
Lemon Grass is a tall tropical grass. The fresh stalks and leaves have a clean lemonlike odour because they contain an essential oil, which is also present in lemon peel. Lemon grass features in Indonesian, Malaysian, Sri Lankan and Indian cooking and is widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination.
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