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| Herb and Spice uses | C to D
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| CHERVIL |
| Good in bland dishes after cooking. e.g. scrambled eggs, into butter for grilled fish, salads etc. |
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| CINNAMON STICKS |
| Mulled wine, cinnamon sugar. Pot pourri decor, stewed fruit. |
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| CUMIN - GROUND |
| Essential in garam masala and panchphoran. Gives a distinctive warm flavour to a range of savoury dishes from India, Mexico etc. |
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| CHILLI POWDER |
| Chilli con carne, Latin American. Adds bite to bland diets. |
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| CLOVES |
| Soups, bread sauce. To stud honey roast ham; apple pies and crumbles, mulling spices. |
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| CUMIN SEED |
| Chilli con carne, Indian and Thai curries and sates, pickles. |
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| CHILLIES - SMALL BIRDSEYE |
| A spicy fiery flavouring - use sparingly in sauces, minced meat, poultry dishes, and roast duck. |
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| CORIANDER SEED |
| Curries, pickling spice, smoked meat, game. |
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| CURRY POWDER MADRAS |
| Hot flavoursome curry. |
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| CHIVE FLAKES |
| Vichyssoise, scrambled eggs, salads, cream cheese. |
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| CORIANDER SEED - GROUND |
| Ingredient in garam masala and other spice dishes. |
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| DILL SEED |
| Pickles, sauerkraut, potato salads. |
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| CINNAMON - GROUND |
| Cakes, puddings, baked apples. Key ingredient in curry. |
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| CREOLE |
| A right little burner from south-east USA. Clam stews, hot pots. |
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| DILL WEED |
| Garnish, marinadees, gravad lax - with potatoes and pickles. |
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| © Fiddes Payne 2006 |
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