Allspice is a member of the myrtle family, grown primarily in Jamaica. The berry is a sort of reddish-greenish-brown, and is about the size of a pea. Allspice was brought back to Europe by none other than Christopher Columbus, who mistakenly thought it was pepper (hence the latin name). The allspice tree grows about 30 feet tall (9 meters), and is an evergreen with dark green shiny leaves and clusters of small white flowers. Allspice is the only spice of any major consequence that is still grown almost entirely on the Carribean islands. It's used in catsup, pickles, baking, and in men's spice-type colognes. Allspice tastes like a combination of spices -- cloves, cinnamon, and nutmeg -- which is why it got its common name.
a licorice-like flavor (in seed or powder) which should be used very sparingly.
Excellent in fresh vegetable salads and in flavoring cookies.
Arrowroot is not used for flavoring, but rather for thickening sauces. We've included a description of it here because it's normally found in the spice rack at the supermarket, and because it fits the same criteria as do herbs and spices: a little is generally all it takes. Arrowroot should only be used at the very end of cooking, since unlike other thickeners (such as corn starch or tapioca) it will break down after about 10 minutes -- which means that your nice thick sauce will become un-thick. Also, it doesn't thicken up again if re-heated.
an aromatic herb, in the mint family, and should always be used fresh. Never wash, but clean with a cloth, or the perfume will be diminished Other Information:An annual herb (Ocimum basilicum) of the mint family, this is the distinguishing ingredient of the Ligurian specialty pesto, its glossy, aromatic leaves are used to add tangy flavor and a mildly spicy bouquet to many dishes and sauces, especially preparations in which tomatoes play a prominent role. This is one of those herbs that tends to be over-used in restaurants, I think. It has a sweetish taste, almost lemony if fresh, when it is especially good in salads. You can make a lot of pasta dishes without it, but sometimes if you do, you'll think there is something missing and you won't know what it is until the magic word BASIL pops into your head.
a leaf with a woodsy flavor. Use a half leaf when using dry version, or a whole leaf when fresh, but always use sparingly. Good with soups, sauces and stews. Other Information:The bitter, spicy, pungent leaves of Laurus nobilis, bay leaves are always dried before use. Extensively used as a flavoring agent for vinegars, and in pickling and marinating mixtures, they enhance stocks, soups, sauces, and almost any poached, braised or stewed dishes. This herb is very versatile - it gives a subtle earthiness to almost anything, like soups (especially soups and stocks!), stews, roasted meats, cous cous, anything that is simmered or slow-cooked. If you just want to add a homey aroma to the house, toss a couple of bay leaves in a pot of boiling water and let it simmer on the stove for an hour or two, or add a couple to your pot pourri.
BOUQUET GARNI
This is a French herb mixture used in slow cooking, such as with soups or stews. Take a bay leaf, a sprig of fresh thyme, and two or three stalks of parsely, and tie them together with kitchen string. You can build from this and add celery, fennel, garlic, onion, or any other herb you wish to use. Remove before serving of course.
The pickled or salted flower buds of the spiny, trailing Mediterranean shrub Capparis spinosa, capers add a tart flavor and mild astringency to uncooked sauces and cold dishes such as vitello tonnato.
The scientific name is satureja calamintha. It belongs to the family of labiate, the seme family as mint. It grows wild, and is commonly used in salads, to flavor white meats or roasts. The aroma is similar to mint with scents of sage. It should not be confused with wild mint.
The scientific name is Apimeu graveoleus. It is an aromatic plant with various varieties. The two most common types are celery with stalks (pascal) and celery root. Its characteristic is a large stem that resembles a tuber. The green type is used to lend aroma, the white for cooking. Only the stems are used; the leaves and filaments are removed. Both types may be used for cooking to add flavor to soups and broths, or may be sautèed, marinated and used as a salad.
The scientific name is cerofelium, and it is a very aromatic plant. Chervil has been used since the Roman empire and is still widely used today. There are various varieties, the most common being the curly type used to decorate dishes. Chervil has a very pleasant aroma and should always be used fresh.
made by drying long hot peppers, which when dry turn red and become brittle. The crushed pepper is used in soups or sauces Other Information:Peperoncino's generic Latin name is capsicum. Widely used, especially in the South of Italy, peperoncino can be green or red, round or long, and more or less hot. Fresh peppers are used to add character to many dishes, soups and sauces, marinades or pickles. To preserve them for long periods, they should be dried. They can then be kept whole, finely chopped, ground or placed in a jar and covered with oil. Often they are threaded on a string by their stalks and hung. This process is called "diavolicchio", a term used in Abbruzzese dialect, referring to the heat associated with the devil in the popular imagination.
A perennial plant (Allium Schoenoprasum) of grass-like appearance and a mild onion flavor, chives are usually finely minced and used to flavor salads and some sauces.
This popular spice is from thc family of cinnamomum zeylanicom and it is the center part of a tree called cinnamomo. More precisely, it is the layer between the outer part, and the wood of the tree. Cinnamon has a pleasant, aromatic taste and can be bought in both sticks and powder. Cinnamon is employed to flavor various sa vory dishes as well as desserts.
Cloves (Eugenia caryophillata are stalks, petals and centers of a flower that grow on a plant native to the Moluccan Islands in the East Indies and Philippine Islands. It is used to flavor stews, fish preparations, sauces, desserts, cooked fruit, marinades and brines.
Coriander seeds come from an Old World herb (Coriandrum Sativum), originating in the Middle East. The seeds are small and spheric, and have a strong, aromatic flavor. Coriander has many uses; it may be coated with sugar in confectionary or may be used in the preparation of salame and sauces. This is a great spice for all kinds of things. Usually you buy it already ground, but if you get it whole, you will see it looks like brown seeds, shaped like peppercorns. I use it in salad dressings and when I want a sweet spice to go with apples, cauliflower, cabbage or in a curry.
A low plant (Cuminum cyminum), long cultivated for its aromatic seeds. A classic flavoring used for sweets and to make the famous Kummel liqueur
Pungent and slightly bitter, dill seeds come from an aromatic herb (Anethun graveolens) with feathery foliage. In addition to being used to flavor salads, stuffings and sauces, they may also be used to flavor desserts and vinegars.
This is a stalk vegetable, similar to celery. It has a strong anise flavour (ie black licorice), but with hints of lemon. Raw, it goes well in salads or by itself as a dipping vegetable. You can also use it like celery in cooking, except that you should use less than you would of celery, unless you LOVE black licorice. I use it in coq au vin, or other stews.
These are the seeds of a wild plant; they are yellowish in color and very fragrant. Also known as "Alpine Fennel", the scientific name is menne athamanticum. Fennel grows spontaneously in the highland of Italy. The seeds are used to flavor roasts of meat and fish in the popular cuisine. I use them in stews if I don't have any fresh fennel, and they are also used in an herbes de provence mixture.
use sparingly for subtle flavor in sauces and make sure garlic is fresh and plump. Other Information:The pungent, segmented bulb of the perennial plant Allium sativum, a member of the Lily family, closely related to the onion. Among the oldest known cultivated plants and most universally popular cooking herbs, garlic appears extensively, both raw and cooked in the cuisines of southern Europe and is considered essential to many dishes in Italy. The peeled cloves can be preserved for short periods in jars of oil.
These are the classic herbs of Provence, in Southern France - savory, thyme, fennel seeds, and marjoram. These are often blended together to have a ready-made seasoning. Coriander and lavender buds can also be part of the mixture.
A large fleshy root, nasturtium armoracia is pungent in fragrance as well as in taste. It stimulates the eyes to tears and is used grated to prepare sauces or cut straw-like and served with cocktail sauce to be added at will. It is also known as cren or barbaforte.
Juniper is an evergreen shrub or tree that grows in wooded areas. Juniperus communis in Latin, its berries are fleshy, very aromatic, blue-black in color and used to flavor or marinate various kinds of meat, especially game. It is also used as the base for the production of gin.
Lavender is an essential component of the Provençal experience - its perfume is everywhere. The buds can be used in cooking, anytime you want a flowery, sweet sort of taste.
Lemon peel, like most citrus peels, gives you a lot of flavour with only a small amount. Wash a fresh lemon, pare the rind off, and trim away the white pith on the inside - you only want the yellow stuff. A very small amount makes itself known, ie, less than a teaspoon, so use it sparingly. It is great in soups or sauces, especially fruity ones like cranberry sauce. It will also spark your salad dressing.
The lacy fiber that grows on the outside of the nutmeg. It is used to flavor fruite and desserts.
These seeds come in three varieties: dark ones (Brassiga nigra), white ones (Sinapsis alba), and the Indian variety called Brassica Juncea; the strongest is the dark type and the mildest the white. Thc characteristic pungent flavor is released when the powdered seeds come in contact with water, which must be cold in order to promote a good mustard. Commercially prepared mustard sauce is used to season meat and as a flavoring for other sauces. Warm water would give the substance a bitter taste.
Orange peel is wonderful thing to cook with because you only need a bit to add flavour. If you are using fresh oranges, pare the rind off and trim away the white pith on the inside - you only want the orange stuff. A very small amount makes itself known, ie, less than a teaspoon, so use it sparingly. It is great in soups or sauces, especially fruity ones like cranberry sauce. It will also spark your salad dressing. You can also make dried orange peel if you have some oranges lying around. Just peel them, trim the pith, cut into smallish pieces (2-3 cm across), and leave to dry on the counter for a week or so. They keep for a long time in jar when dry - don't worry if they turn brown or blackish - that's normal.
Oregano is another Mediterranean herb that finds its way into all kinds of things - pasta sauces, soups, stews, meats, and so on. Use it fresh or dried - if you buy a bunch fresh, you can hang leftover stalks to dry - they will keep for months once dry, and can be used stalks-and-all in your dishes.
this healthy herb gives a wonderful flavor to just about anything and can also be used as a garnish. Other Information:Scientifically known as petroselium sativum, there are many varieties. Parsley is an aromatic, herbaceous garden plant, with smooth leaves. The curly type is less common and is particularly suitable for garnishing. Parsley is excellent as a countereffect to garlic's odor.
A small and spheric fruit of the Orient, piper nigrum kernels are first green, then become red as it matures. Eventually it turns black as it dries. The white pepper is the kernel picked as it is maturing, still red, bathed in salted water and peeled, it is then dried. Pepper can be considered to be one of the oldest spices known to man. It is best when used freshly ground.
Also called pinoli, pine nuts are the edible kernels of several varieties of pine. Pinus pinea is used in sweet as well as in stuffings for various dishes. They are a traditional ingredient in pesto and commonly used in dessert cookery.
Greenish, edible seeds of a small tree (Pistacia vera) of the sumac family. Used in sweets and gelati, as well as in galantines and mortadella di Bologna.
similar to the mint available in America, but smaller and with a stronger taste and perfume. Other Information:Scientifically known as melissa officinalis, wild mint looks and smells similar to lemon leaves, but unlike the latter grows wild in meadows. It is used in the Roman specialty Carciofi alla romana and for marinades.
used dry or fresh, this spicy herb's flavor comes out once it is crumbled between the fingers. Other Information:Scientifically known as rosmarinus officinalis, rosemary is a bushy plant with needle-like leaves and a fresh piney fragrance. It is used to flavor various grilled roast meat, as well as sauces. It may also be used to prepare aromatic vinegar in Tuscany and is also known as ramerino. This herb is an easy one to grow at home. It has a piney, resinous flavour that compliments lamb and chicken especially well. If you have fresh rosemary, chuck the leaves-and-stalks into the pot, and remove the stalks later. You can also use small pieces to decorate your servings.
usually found in powdered form. Use sparingly as besides being strong, is expensive. Other Information:Crocus sativus is the stamen of a flower, originally from Asia Minor. In Italy it grows in the region of Abruzzo. It comes either powdered or in threads and is used in various dishes, both to flavor and color the food, for example, risotto alla Milanese. It should be used in very small quantities, because if too much saffron is used it gives a medicinal taste. Generally, one gram can flavor five kilos of rice. Saffron is one of the most expensive food ingrediente in the world.
the fresh leaves make a pleasant seasoning, but use sparingly as can be bitter. Do not freeze. Other Information:Salvia officinalis has rough, silver-green leaves that are extremely fragrant. It is often mixed with rosemary to flavor roasts. It is also used to flavor sautèed fish and particular cuts of meat, such as veal, pork and liver. Butter and sage is a particularly good condiment for fresh stuffed pasta such as ravioli and cappelletti, and it is an essential herb for saltimbocca alla Romana. The broader leaves are often dipped in a light batter, fried in oil and served as an antipasto or side dish. It can also be used to prepare aromatic oils and vinegar.
sage-like leaf, but less bitter and used in stuffings and salads. This herb goes great with lamb, sausage, or potatoes. I use it in stews or soups quite often, and through it into a omelettes once in a while just to keep my wife guessing.
Sesamo is a plant that grows spontaneously in Africa and in India. The scientific name is sesamum indicum. In Italy it grows in small quantities in Calabria and Sicily. The major producer is China. Sesame seeds are used in the preparation of bread and biscuits. In the kitchen they may also be used as sesame seed oil, many times it is cut with olive oil.
The scientific name is marjorana hortensis and origanum majorana. It is a variety of oregano. Its leaves, with white flowers and tiny kernels, are stronger than oregano and more distinctive. They are used to flavor various dishes and in marinades for game. This herb is great fresh or dried. I often buy it fresh, then hang it to dry on the stalks. Then when I need some, I chuck the whole stalk into the pot - it has a lot of flavour, and the leaves just cook off it and end up on the plate - you take out the stalk before serving if you want to impress your guests.
Artenisia dracunculus is an herbaceous plant used to flavor salads and various sauces. Its leaves are thin, tapered and very fragrant; they are also used to flavor oils and vinegar. In Siena, where tarragon is very popular, it is also coated in batter, deep-fried and served as a side dish with fried meat entrees.
pungent in flavor and excellent in soups, stuffing and seafood recipes. To be used with restraint. Other Information:Thymus vulgaris grows spontaneously in the aria areas of the Mediterranean. It can also be grown organically and is widely used in cooking. Thyme has very small leaves. The leaves are used dried to flavor sauces, marinades, certain roasts and varieties of fish. This herb is the quintessential Mediterranean flavour, since it grows wild in the hills all around the Sea. My memories of Greece are of driving along with the windows down just to smell it in the air, and the sheep eat it in the wild, so their meat is flavoured with it from the inside - wonderful stuff. Use it in anything you want to be Mediterranean in style, like cous cous, greek salads, lamb, omelettes, and on and on.
The vanilla bean is the fruit of a tropical climbing orchid plant. Dried, the fruit of this plant forms a pod, dark brown in color, about 12 cm. long. It has a very pleasant flavor that blends easily with any ingredient to which it is added. It is used mainly in desserts, such as custards and ice cream.
licorice-like herb, as well as a bulbous green, much like celery but with a licorice taste. A fine garnish for salads. Other Information:Known as wild fennel (foeniculum vulgare) this is the seed of a wild flower that grows spontaneously in Italy. The flower is combed, and the seeds are then dried and peeled. They are dark yellow in color and trave an intense, fennel-like aroma. The whole plant is used in cooking. For example, a broiled fish on a bed of wild fennel leaves gives the fish an exceptional flavor. The tips are used in Sicilian cookery. The seeds, highly aromatic, are used for baking, roasting and in chestnut boil.