Amazing Life By Food (II)

CLOVES

 

Hard, dried flower buds. Their name comes from the Latin ‘’clavus’’ meaning ‘’nail’’. They contain an essential oil, famous for alleviating toothache.

Uses : For baking, pickling and in drinks.

CUMMIN

Resembling the caraway seed but with a more pungent, savoury taste.

Uses : In curries, meat dishes, also as pickling spices. 

Amazing Life By Food ( I )

SPICES

Spices are dried parts of aromatic plant and include flowers, seeds, leaves, bark and roots. Most of the spices come from the tropic. Their use is of great antiquity and they have played a large and important role in human history.

CARAWAY SEED

Well known in Europe. It has a pungent, characteristic taste and also used to flavor liquers.

Uses - In baking, cheese making and many savory dishes.

CINNAMON

A member of the laurel family and native to India, used for its aromatic bark as is the cassia plant. Available in stick and powder.

Uses - For baking and dessert, also flavor rice dishes, fish, chicken and curries.

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TARRAGON

Native to Europe. Pungent, aromatic, anise flavored leaves of tarragon.

Uses:

For flavoring vinegar, mustard, in marinades, soups, sauces and salad.

THYME

Aromatic leaves and stems of small garden perennial. Common in the United State and Europe. Clean, warm, slightly pungent flavor. The fresh leaves have more flavor than the dried ones.

Uses :

Sauces, especially brown sauces, soup and meat dishes.

Amazing Life By Food 5

ROSEMARY

A plant of Mediterranean origin, rosemary is found growing wild over most of Europe and in America. Its hard, spicy leaves contain oil.

Uses :

Widely used for flavoring meat dishes, chicken and fish. Seldom used in salad or soup except in powder form.

SAGE

Dried, whitish garden leaf of low growing garden herb. Common in United State.

Uses :

Meats, poultry stuffing, salad, soups and egg dishes.

Amazing Life By Food 4

MARJORAM

Leaves and flowering tops of aromatic herbs of mint family. Grown in Southern French, Chile and Northen Africa and America. Fragrant odor, delicate flavor.

Uses :

Stews, soups, pates, sausages, lamb and poultry seasoning.

MINT

Leaves of spearmint plant grown in most localities for its aromatic oil.

Uses :

Sauces, lamb, tea and pastries.

PARSLEY

Native to the Mediterranean area, there are several varieties of parsley. It is available fresh and dried.

Uses:

Parsley has many uses, not the least of which is as a garnish. It is used in bouquet garni and in fines herbs and is chopped and added to sauces and stuffing. Parsley may also be fried as an accompaniment to fish.

Amazing Life By Food 3

CHIVES

Thin, rounded short, resembling grass blade. Grow just about anywhere. Chives have a more distinctive flavor than onion.

Uses :

In soup preparations, sauces and salad. Occasionally replacing onions. Very tasty in garnishes but without having dominant flavor.

DILL

A native of Europe and Western Asia. Dill is now grown throughout the world. The seeds have a more pungent, arresting flavor.

Uses :

In the preparation of soup, egg dishes and sauces. It is available as seed or as dried leaves.

Amazing Life By Food 2

HERBS AND SPICES 2

Capers 

Consisting of the small flowers buds of the capparis-spinosa. A plant which grows about 3 feet high. A capers is about the same size as a small garden peas. The bud is picked before flowering, salted and then pickled in vinegar.


Uses : Used as garnish for fish dishes in sauces or as ingredient in mayonnaise based sauces.                                                    

Chervil

A native to Southern Russia and the Middle East. This parsley like plant with feathery leaves is considered one of the fines herbs in French cuisine.

Uses : In the preparation soups, sauces, stuffing and as an ingredients for garnish.

Amazing Life By Food 1

HERBS AND SPICES

Herbs

Herbs are non woody plants, usually annual and mostly grown from seed of which flowers, leaves, seeds, stems and roots are used as flavouring in cooking or for medicinal purpose. The name of ‘’herb’’ comes from the Latin word  ‘’herba’’ meaning grass or herbage.

Basil

A strong and pungent herb, originally grown in Western Europe. Much use of this herb made in Italy.

Uses : In the preparation of soup, sauces, salads.

Bay Leaf

Aromatic, smooth shiny green leaves of laurel  tree. Grown in Mediterranean countries  and California. An essential ingredient among those aromatic which are also good preservative.

Uses : Soups, stock, chowders, roast, stews, fish preparations, tomatoes and pickles.

Amazing Life By Food Eps 7

Lime

It is widely used as a condiment in Malay cuisine as well be drinking. Water squeezed lime can kill bacteria, cholera and typhoid. Citric acid contained in lime effectively eliminate fat and lose weight as well as launched the stomachs and digestion. It works to clean the head of dandruff, body odor and deflate the maternal body when mixed with lime.


Lime ( Kasturi)

Very tasty lime drink and it is said to be able to quench their thirst. It is used as flavoring in many dishes such as mee rebus, laksa and so on. The skin can be used to reduce some diseases, such as asthma, sore throat and headache. It would help overcome body odor.



Lemon


Sweet lemons to pickle, fruit is suitable for drinking. The vitamin content, lemons containing 5% acid Sitra Causeway and is also rich in vitamin C. Lemon fruit also contains vitamins such as riboflavin, vitamin B, calcium, protein and carbohydrates. Not only possible but also drink in dishes like cake-fueled cooking of chicken, fish or simply as decoration.