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| Herb and Spice uses | P to Z
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| PEPPERMILL MIX |
| Attractive and aromatic mixture for grinding. |
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| SAGE |
| Pork, duck, stuffings. Best used with discretion. |
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| TANDOORI MIX |
| An Indian mixture of spices for marinating. |
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| PICKLING SPICE |
| Mixture of whole spices used to spice vinegar; for chutneys, pickled fruits and vegetables. |
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| SESAME SEED |
| Mild, nutty aroma when dried; delicious in fried potato dishes. Used in biscuits and halva. |
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| TARRAGON |
| Eggs, fish, chicken, veal and omelettes. |
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| POPPYSEED - BLUE |
| Decoration for breads, rolls, savoury noodles. |
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| SPAGHETTI SAUCE MIX |
| Makes pasta positively a la carte. |
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| THYME |
| Meat, game, stuffings, tomato sauces for pasta. |
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| ROAST CHICKEN SPICE |
| Brilliant - turns you into a world class chef! |
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| STEAK SAUCE |
| Adds that scrumptious finish touch. |
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| TURMERIC - GROUND |
| Great with fish and rice e.g. kedgeree; most curry dishes - adds colour; piccalilli. |
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| ROSEMARY |
| Lamb, stuffings, strong flavoured meats. |
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| SUMAC |
| Salad dressings, barbecue spice, kebabs. Middle Eastern origin with sour fruity taste. |
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| VANILLA PODS |
| The Aztecs got there first - wonderful in sugar, custards, creams. |
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| SAFFRON POWDER |
| Saffron Strands - The King of Spices - fish, rice dishes, cakes, 20,000 crocuses produce only 4 oz. |
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| SUN DRIED TOMATOES |
| Great in stews, casseroles, hot pots. Great nutty flavour. |
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| © Fiddes Payne 2006 |
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