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Using
Herbs and Spices
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Most meats may be seasoned before, during
or after cooking. Steaks and chops can be marinated and
seasoned either before or after cooking. To get the most
flavor from roasted meat or poultry, rub its surface with
seasoning before cooking. Poultry absorbs flavors better if
the seasoning is rubbed directly into the flesh, rather than
the skin.
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Soups and stews develop their best
flavors when the herbs and spices are added during cooking.
If they are long-cooking soups or stews, wait until the last
30 minutes to add the seasonings because prolonged cooking
in liquid can dissipate the flavor. The same is true for
sauces.
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For reduction of salt intake, substitute
strong, flavorful spices such as black pepper, curry, cumin,
basil, oregano, onion and garlic.
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To develop the flavor of dried herbs,
soak them for several minutes in a liquid that can be used
in the recipe.
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To release the flavor of dried herbs,
crumble them before adding to the dish.
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When using herbs and spices in salad
dressing, allow the flavor of the combination to develop by
soaking for at least 15 minutes.
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For steamed or boiled vegetables, add the
herbs or spices to melted butter and allow to stand for 10
minutes before seasoning the vegetables.
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To intensify the flavors of whole spices,
toast then briefly in a dry heavy skillet.
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Dried and fresh herbs may be interchanged
in most recipes. Use three to five times more fresh herbs
than dried, depending on the strength of the herb.
Storing
Fresh herbs should be stored in the
refrigerator with the same care that you give other
leafy green vegetables. Wash fresh herbs gently and pat
them dry with paper towels or dry in a salad spinner. Be
sure they are as dry as possible before refrigeration as
moisture invites mold growth. Then wrap the herbs in a
cloth or paper towel, and wrap loosely in a plastic bag.
They should keep for 3–4 days.
If you have an overabundance of fresh
herbs and want to store them, snip the leaves from their
stems after you have rinsed and drained them. Place the
leaves, chopped or whole, in small plastic bags and
store them in your freezer. They can be used directly
from the freezer for cooking.
To dry fresh herbs either hang them
in a dry airy room for several days until they crumble
easily or heat them in a shallow baking pan in a 200°F
oven until completely dried (15 minutes to an hour
depending on the herb). Test the leaves often for
dryness.
Dried herbs can be stored
considerably longer than fresh herbs, although their
flavor does diminish over time. Purchase small amounts
and store them immediately in small jars or bottles with
tight fitting lids. Label and date the bottles and keep
them in a cool dry place away from direct sunlight. Do
not keep dried herbs for more than a year.
Herb & Spice found in Vietnamese Cooking
| Name |
Description |
Form |
Use |
| Basil (sweet) |
Herb: bright green leaves when fresh; brownish olive when
dried; sweetly pungent |
fresh
dried
crushed leaves |
Brings out the best in soups, marinades, salad dressings and
cheese dishes. Its special affinity for tomatoes makes it
indispensable in pizza, pasta sauces and other Italian dishes.
Also used to flavor herb butters. |
| Chive |
Herb: long, green tubular leaves; delicate onion flavor |
fresh
minced
dried
frozen |
Delicate onion flavor is delicious in eggs, cream sauces,
fish, chicken, beef, lamb and vegetable dishes. Try 1–2 TB in
cottage cheese, or in dips made with cream cheese, sour cream or
yogurt. |
| Cilantro |
Herb: short stemmed with thin, round, slightly fringed leaves;
pungent and peppery smell and taste |
fresh |
This popular Mexican seasoning imparts a mild, delicate sweet
flavor. A must for authentic salsas. In Chinese cuisine it is
known as Chinese parsley. |
| Cinnamon |
Spice: reddish brown, rolled up quill-like sticks; sweet,
mildly hot |
sticks
ground |
A favorite baking spice. Often used in combination with
cloves, nutmeg and allspice to flavor breads, cakes, cookies and
other desserts. Excellent with apples, it is essential with
apple crisps and pies. |
| Clove |
Spice: dried, unopened buds of a tropical evergreen; strong,
sweet and pungent |
whole dry buds
ground |
A traditional flavoring in gingerbread, cookies and other
baked goods. Also delicious in curries, chili and tomato sauces,
beets, squash, stewed fruits, applesauce and sweet spiced
syrups. |
| Coriander |
Aromatic seed: dried, ripe berries of cilantro plant; almost
round with straight and wavy ridges; flavor of lemon peel and
sage |
whole seeds
ground |
Used to flavor a variety of foods including baked goods, dairy
desserts, puddings, meats, curries, relishes, beverages and
candies. The whole seeds are used in sweet pickles, punch and to
flavor coffee. |
| Cumin |
Aromatic seed: long thin seed, yellow brown in color, dry
earthy taste |
whole seeds
ground |
An essential ingredient in most chili powders and is used to
flavor curries, stews, meats, tofu and vegetable dishes. |
| Dill |
Herb: small tan seeds or feathery light leaves (weed), tangy
taste resembling caraway |
whole seeds
ground
dried leaves |
Dill seed is excellent in potato and carrot salads,
sauerkraut, breads, soups, salad dressings, and egg, potato,
cabbage and meat dishes. Dill weed is great in vegetable dishes,
tofu and tamped dishes, rice dishes, fish and cottage cheese. |
| Ginger |
Spice: gnarl shaped, light brown root; sweet, piquant, peppery |
whole roots
cracked roots
ground
crystallized |
Traditionally used in gingerbread and ginger snaps. Mix with
soy sauce and scallions or crushed garlic for an excellent
dipping sauce for egg rolls or vegetables. |
| Marjoram |
Herb: gray green leaves; musky, slight oregano bouquet |
dried whole leaves
ground |
A member of the mint family that enhances vegetables, meats,
soups, sauces, salads and some cheeses. It also makes a
delicious herb butter. |
| Mint |
Herb: dark emerald leaves, cool, menthol flavor |
whole
crushed and ground leaves
fresh
oil
extract |
Bean and fish soups, candies, chilled fruits, cold beverages,
desserts, hot teas, jellies, lamb, peas. |
Paprika
(mild capsicum) |
Spice: scarlet pods, mild, slightly piquant |
ground |
Store carefully, away from heat or light, to preserve its
color and freshness. Use in Hungarian goulash, eggs, sauces,
cheese, tomato and pasta. |
| Parsley |
Herb: curly small or flat green leaves; herbal, sweet flavor |
flakes
dried leaves
fresh |
Popular as a garnish, it is also used to flavor soups,
vegetables, sauces, dressings and potato dishes. Add 1–2 TB
directly to your favorite dishes or reconstitute by soaking in
ice water for 5 to 10 minutes. |
| Pepper |
Spice: round, shriveled berries; hot, biting, pungent taste.
Black, white, pink and green available. |
whole, dried
ground |
Provides a burst of hot peppery flavor to salads and pasta. |
| Sage |
Herb: silver tipped, gray green leaves; strong, astringent,
slightly bitter flavor |
whole leaves
ground |
Excellent with pork, sausage and poultry, and often found in
stuffings, omelets, chowder and cheese dishes. |
| Tarragon |
Herb: long, thin, green leaves,; sweet, slight licorice taste |
whole dried leaves
ground |
A natural complement to fish and chicken and often found in
specialty vinegars and salad dressings. Try it on salads and
sauces. |
| Thyme |
Herb: grey-green, curly leaves, warm, pungent slight lemony
flavor |
whole dried leaves
ground |
Highly aromatic herb used to flavor soups, stews, sauces,
cheese, stuffings, salad dressings and vegetables. |
| Turmeric |
Spice: yellow orange root; similar to ginger root in shape;
musky, slightly bitter |
ground |
Indispensable in curry powders and Indian cooking. Good in
salad dressings, eggs and rice dishes. |
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| Spice Blend |
Description |
| Curry Powder |
A fine blend of turmeric, paprika, fenugreek, coriander, black
pepper, cumin, ginger, celery seed, cloves, caraway and cayenne.
Gives the characteristic flavors of Indian cookery to rice,
vegetables, meats, sauces, eggs, soups and dips. |
| Five Spice Powder |
Slightly sweet, but very pungent and aromatic blend of
cinnamon, fennel, cloves, star anise and white pepper. Use
sparingly in Oriental dishes and to season beans, poultry, meats
and fruit. |
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