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| Herb and Spice uses | A to C |
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| ALLSPICE |
| Smoked and pickled foods, pork, game pies, marinades - also cakes, puddings and mulled wine. |
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| BASIL |
| Garnish - add to hot dishes at end of cooking. Wonderful with tomatoes, pasta, soups. |
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| CARDAMOM GREEN - GROUND |
| Essential spice for Indian food; cakes, mulling etc. Main ingredient of garam masala. |
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| ALLSPICE - GROUND |
| Pies, cakes and puddings and mulled wine. |
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| BAY LEAVES |
| Half a leaf flavours casseroles, stocks - key ingredient of bouquet garni. Fish stocks, soups. |
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| CASSEROLE HERBS |
| A scrumptious blend of herbs and juniper berries. |
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| ANISEED CHINA STAR |
| In Chinese cookery, marinades and sauces; Malaysian curries. Great with fish, Chinese Five Spice contains it. |
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| BOUQUET GARNI |
| Classic French flavouring for stocks, soups and stews. Remove after cooking. |
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| CASSIA |
| First cousin to cinnamon but stronger flavour. Stews, casseroles, pastries, cakes, stewed fruit. |
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| ANISEED - GROUND |
| Desserts, cakes, breads; Indian marinades. |
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| CAJUN |
| Zingy flavour from Louisiana. Tangy and tasty when rubbed into fish and stead to be grilled or barbecued. |
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| CAYENNE |
| Affinity with sea food - paella - Mmmm!! Also cheese, eggs, sauces and quiches. |
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| BARBECUE SEASONING |
| An American blend of goodies to make that barbecue even more mouth-watering. |
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| CARAWAY SEEDS |
| Bridges the gap between sweet and savoury. Breads, cakes, dumplings, soups, coleslaw etc. |
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| CELERY SEED |
| Soups, sauces, and stuffings. Wonderful with tomatoes in pasta sauces; rice dishes - in Bloody Mary mix. |
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| © Fiddes Payne 2006 |
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