 |
 |
| Herb and Spice uses | F to M |
|
|
|
| FENNEL SEED |
| Sauces, pork, salads. |
|
| GARLIC SALT |
| As above, also salad dressing. Not so good for vampires. |
|
| ITALIAN SEASONING |
| Salad dressing, pasta, fish. |
|
| FENUGREEK - GROUND |
| Curries, pulses (with fennel seed); gives a delicious tangy taste. Used in halva, the sesame-based sweetmeats. |
|
| GINGER - GROUND |
| Sauces, pancakes, pudding spice, melon. Essential in gingerbread men, ginger beer etc. |
|
| JERK |
| Fiery seasoning from the Caribbean. Sensational on fish or on barbecue foods. |
|
| GARAM MASALA |
| Essential spice for kormas, tandooris and samosas. Blends well with yoghurt - garnish for raitas. |
|
| GINGER ROOT |
| Puddings, ginger cake, stewed fruit; most Chinese savoury dishes. |
|
| JUNIPER BERRIES |
| Marinades, stuffings for game, pork, poultry; spiced salt beef, pates and terrines. |
|
| GARLIC GRANULES |
| Good for stews, roast meats; salad dressing etc. |
|
| HERBS DE PROVENCE |
| Classic French collection for fish. |
|
| MACE BLADE |
| Outer 'skin' of nutmeg - stronger than nutmeg. Soups, chowder, savoury pies. |
|
| GARLIC POWDER |
| Lamb, steak; pungent spices like Aioli; garlic butter - you name it. Also good to ward off vampires! |
|
| HORSERADISH |
| Condiment for roast beef. With mustard for fish and chicken. |
|
| MARJORAM |
| Tomatoes, pizzas, Greek salads, pasta sauces - combines well with marrow and potatoes. |
|
|
|
|
|
|
| © Fiddes Payne 2006 |
 |
|
|
|