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Culinary Herbs Spices


Using Herbs For: Culinary

Herbal Remedies for Culinary
Culinary remedies

Herbs Used for Culinary

Anise For: Baking and liqueurs
Anise Sweet and very aromatic, Anise liquorice-like taste compliments cookies, cakes, adds a great flavor to lasagna,aniseed is used in producing alcoholic beverages, such as Arak (Morocco) and Ouzo (Greece).
Asafoetida For: Worcestershire sauce
Asafoetida With a pungent aroma that is more persistent than garlic, asafoetida is still used as an ingredient in Worcestershire sauce, many cooks enjoy adding a pinch of asafoetida powder while stir-frying meats and vegetables.

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Basil For: Pesto
Basil Mediterranean and Indochinese cuisines frequently use basil, the former frequently combining it with tomato. One of the most well known uses of basil is as one of the main ingredients in pesto.
Coconut oil For: Frying Oil
Coconut oil Coconut oil can be used in to fry foods, make a healthier mayonnaise and used in baking. When you make pastries, substitute 50% coconut oil for whatever fat is recommended.
Cubeb berries For: Pepper alternative
Cubeb berries Cubeb berries are a "red" alternative to black pepper, bitter, peppery, and pungent.
Fennel For: Culinary
Fennel The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes.
Galangal root For: Thai food and Bitters
Galangal root Very popular spice in all Southease Asia and especially typical of the cuisine of Thailand. Fresh galangal has a pure and refreshing odor and an mildly spicy gingerlike flavor. The pungent aromatic oil of the galangal root is a bitters,vermouth, spice and ginger ale flavoring additive for beverages.

Ruth Winter. A Consumer's Dictionary of Food Additives. (2009), Three Rivers Pres

Lavender flowers For: Seasoning blends
Lavender flowers Lavender can be overpowering by itself. It plays better as part of a choir of tastes, combining nicely with citrus, mint, berries, ginger, figs and vanilla, or other strong Mediterranean herbs such as marjoram, oregano and fennel.
Lemon For: Culinary garnish, marinade, zest
Lemon It would be a great loss to kitchens everywhere were there no lemons. Lemons are used to make lemonade, garnish for drinks, marinate fish and tenderize meat, make marmalades, lemon zest is added to baked goods, and lemons make a liqueur called limoncello.
Oregano For: Greek and Italian cooking
Oregano Oregano an important culinary herb in Greek and Italian cuisines. Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes, notably pizza.
Paprika For: Organic Cooking
Paprika Paprika does contain capsaicin, and shares similar healthful propteris of chiles in the capsicum family, but as one of the milder chiles it is not used in a medicinal capacity, but is a healthy addition to the diet. Capsicum annuum Capsicum annuum ranges in hotness from very mild and sweet to the decidedly spicy Hungarian paprika.

. Paprika Powder Profile. (), Mountain Rose Herbs

Safflower For: Cooking and Seasoning
Safflower The orangey-red and yellow petals of the flowers are a standard substitute for saffron, and are used in the same dishes as true saffron threads. But safflower is not to be scorned as a mere substitute, it has a fine yellow color and delicate flavor of its own, which have earned it a respected place in Mexican, Middle Eastern, and Indian cooking. To use safflower to color a dish, you have to use a lot, about 5 times as much safflower as you would use saffron. Soak the petals in just enough hot water to cover and let them infuse 2 hours before cooking, or sprinkle the dry petals on a dish after cooking for a very attractive accent.

Alice Arndt. Seasoning savvy: how to cook with herbs, spices, and other flavorings. (1999),

Savory For: Seasoning for beans
Savory Savory's peppery bite is a natural for fresh and dried legumes, including chickpeas, green beans, lentils, pinto beans, and split peas. It can also flavor soups, meats and vegetables
Sunflower For: Culinary & Salad Oils
Sunflower Highly polyunsaturated oils, such as flaxseed, safflower, soy, and sunflower, are not recommended if they are going to be exposed to heat. Heat changes the chemical structures of the fatty acids and forms free radicals. These oils are best suited for salad dressings.

Michael T. Murray. The Encyclopedia of Healing Foods. (2005),

Tarragon For: Tarragon vinegar
Tarragon To make Tarragon vinegar, fill a widemouthed bottle with the freshly-gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little before the fire. Then place in a jar, cover with vinegar, allow to stand some hours, then strain through a flannel jelly bag and cork down in the bottles. The best white vinegar should be used.

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Watercress For: Digestive, Nutrition
Watercress Hippocrates described watercress as a stimulant and expectorant, and herbalists still make use of these properties in the plant to treat coughs and bronchitis. Its stimulating qualities and the minerals it contains make watercress important nutritionally, useful in convalescence and general debility. It invigorates the digestion and is diuretic, and lowers blood sugar.

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references

Medicinal Herb Chart

Herbs Alphabetical by Common Name

A_ B_ C_ D_ E_ F_ G_ H_ I_ J_ K_ L_

M_ N_ O_ P_ Q_ R_ S_ T_ U_ V_ W_ X_ Y_ Z_

See List Herbs by Botanical Name

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