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| Herb and Spice uses | M to P
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| MINT |
| Mint sauce, jellies, new potatoes, roast lamb. |
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| NUTMEG - GROUND |
| As 'Nutmeg' -also baked custard. Useless with a catapult. |
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| PASTA & PIZZA HERBS |
| The authentic Italian blend. |
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| MIXED HERBS |
| Sauces, soups, casseroles and roast meats. |
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| OREGANO |
| Pasta and tomato sauces and particularly pizzas. |
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| PEPPER - BLACK |
| Universal condiment; marinades, stock, pepper sauce for duck and steak au poivre, salami and strangely enough - strawberries. |
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| MIXED SPICE |
| Christmas puddings and cake, mincemeat and stuffings - also in biscuits, puddings and other cakes. |
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| PAPRIKA - SPANISH |
| Goulash, vegetables, Spanish seafood stews. |
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| PEPPER - WHITE |
| White sauces and poultry; condiment. |
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| MUSTARD SEED - YELLOW |
| Indian food, pork, pickles, vegetables. Quickly fried they are sweet and nutty. |
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| PAPRIKA - NOBLE SWEET |
| The finest of the paprikas. |
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| PEPPERCORNS - BLACK |
| More subtle flavour than white, less hot. |
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| NUTMEG |
| Spinach, English pies (and puddings), stewed fruit. Try adding nutmeg to mashed potato or white cabbage. Goes with most egg and cheese dishes. Good with a catapult. |
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| PARSLEY |
| Mainly a garnish added after cooking. Parsley sauce, soups, fish pies. |
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| PEPPERCORNS - RAINBOW |
| Coloured and flavoursome selection. |
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| © Fiddes Payne 2006 |
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