03 Jul Tue 2018
Ask Arlene about herbs©
Ask Arlene about herbs©
By Arlene Wright-Correll
A recent email question asks, “Can you tell me a little about dried herbs and what they are used for?”
Dried Herbs we grow at Home Farm Herbery and spices we do not, but have access to because we need them in our blends. Here is a short list of both of them that may help you.
Asafoetida (Asafetida) is used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote Paste and Powder is a reddish-brown paste or powder ground from annatto seeds with an earthy flavor and is used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales. Allspice is similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
Annatto Seeds is a very tough reddish-brown seed with a woodsy aroma and an earthy flavor and is called Achiote Paste and when ground, this is used to flavor many Mexican dishes. Bay Leaf (also: Indian Bay Leaf) adds a woodsy background note to soups and sauces. Caraway Seed are anise-tasting seeds are which are essential for soda bread, sauerkraut, and potato salad. Cardamom is a warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.
Cayenne Pepper is made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes. Chia Seeds and no these seeds aren't just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute. Vietnamese Cassia Cinnamon is found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.
Cloves are a sweet and warming spice and it is used most often in baking, but is also good with braised meat. Coriander Seed is an earthy, lemony flavor and is used in a lot of Mexican and Indian dishes.
Cumin is smoky and earthy and is used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
Fennel Seed is a lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid! Fenugreek, although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
Garlic Powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor. Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.
Gochugaru and this Korean red pepper spice are hot, sweet, and ever-so-slightly smoky. Grains of Paradise taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes. Kaffir Lime Leaves are use to flavor curries and many Thai dishes and it can be sold fresh, dry, or frozen. Loomi is also called black lime, this is ground from dried limes and it adds a sour kick to many Middle Eastern dishes.
Mace is from the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages. Mahlab is ground from sour cherry pits; this spice has a nutty and somewhat sour flavor. It's used in a lot of sweet breads throughout the Middle East. Nutmeg is sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Nutritional Yeast is very different from bread yeast and this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor. Oregano is robust with a somewhat lemony flavor and is used in a lot of Mexican and Mediterranean dishes. Paprika adds a sweet note and a red color and is used in stews and spice blends. There is also a spicy version labeled hot paprika.
Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat. Rosemary is strong and piney and is great with eggs, beans, and potatoes, as well as grilled meats. Saffron has a subtle but distinct floral flavor and aroma and it also gives foods a bright yellow color. Sage is a pine-like flavor with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Smoked Paprika adds sweet smokiness to dishes, as well as a red color. Whole star anise can be used to add a sweet licorice flavor to sauces and soups. Sumac is zingy and lemony and sumac is a Middle Eastern spice that's great in marinades and spice rubs.
Turmeric is sometimes used more for its yellow color than its flavor; turmeric has a mild woodsy flavor and can be used in place of saffron in a pinch or for those of us on a budget. Thyme adds a pungent, woodsy flavor. It is a great as an all-purpose seasoning. Vietnamese Cassia Cinnamon (also Cinnamon) is sweet and spicy and can be used in both sweet baked goods and to add depth to savory dishes.
May the Creative Force be with you!
Arlene Wright-Correll