Posted on December 2nd, 2008 by admin
It is believed Angelica originated in northern Europe and was not used until the fifteenth century. It was associated with early Nordic magic as protection against plagues and evil. It was used in many pagan and Christian festivals. All parts of Angelica are used, roots, seeds stems and leaves. The roots and stems contain an essential oil that has a licorice flavour used to flavour Benedictine, Chartreuse and Vermouth. The oil is also used in perfumery. The leafstalks which resemble celery are sometimes used as a vegetable. The seeds are used in biscuits and sweets.
Filed under: 1 Herbs, 1 Spices | No Comments »
Posted on December 2nd, 2008 by admin
Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes.
Filed under: 1 Spices | No Comments »
Posted on November 12th, 2008 by admin
A spice is a dried seed, fruit, root, bark or other vegetable substance used in very small quantities as a food additive for the purpose of flavouring, and sometimes as a preservative by killing or preventing the growth of harmful bacteria. Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or even eating as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable.
In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Filed under: 1 Spices | No Comments »
