Have you ever wonder what the best usage for some herbs and mix blends are? Then read below:
Basil is a close relative to mint. There are two main types of basil: Sweet (Genoese) basil and Asian basil. In Western cuisine, basil is most often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes, but it can be used with almost every type of meat or seafood. Asian basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes.
Parsley has a light peppery flavor that complements other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf (Italian parsley) has the best texture and flavor for cooking. Curly parsley is best used only as a garnish.
Cilantro (coriander) has a smell and flavor that some people find "soapy." It's a staple of Latin and Asian cooking. The roots are used to make Thai curry pastes.
Mint is used mostly for sweet dishes, however it lends a cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa. Fresh mint is perfect for summer-fresh salads, to liven up a sauce and or to brew fragrant teas. The cooling flavor is also used to temper spicy curries.
Rosemary is a tough, woody herb with a pungent flavor, rosemary's spiky leaves can be used fresh or dried for long cooking in soups, meats, stews or sauces. Because the flavor is strong, it's best to add rosemary sparingly at first and more if needed. Fresh rosemary can be stored for about a week in the fridge either in a plastic bag or stems down in a glass of water with a plastic bag around the top.
Thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem. Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag.
Sage is mainly thought of as a holiday herb.Most people use dried sage once a year for their Thanksgiving stuffing, but sage works well in dishes with pork, beans, potatoes or cheese. Start off with a small amount and build on that.
Chives add a flavor similar to onion without the bite. Plus, their slender tube-like appearance looks great as a garnish either snipped and sprinkled or laid elegantly across a plate. They work well with potatoes, meats, sauces and dips.
Dill has feathery leaves called fronds. Dill adds a pleasant anise-like flavor to seafood, lamb, soups, salads and sauces. Its subtle taste makes an excellent compliment to foods with delicate flavors like fish and shellfish, and it is commonly used in cuisine across Europe and the Middle East. Fresh dill has a strong scent and keeps in the refrigerator for about 3 days.
Oregano is a pungent herb used in Mediterranean and Mexican cuisines. It is one of the few herbs that dries well, so it is easier to find dried oregano than fresh. Dried oregano can be substituted for fresh, but use half as much dried oregano as you would fresh since the flavor is more concentrated. Oregano can also be used as a substitute for Marjoram (it's cousin)
What about Spice Blends? What's in it?
Chili Powder is usually the smoky, spicy flavor in Mexican and Southwestern cuisine. It typically has: oregano, cumin, garlic, salt and red chiles. Chili powder should not be confused with powdered red chile peppers (usually called chile powder)= HOT.
Great for Chili, Tortilla Soup, Mexican dishes, try a little on your tilapia
Chinese Five Spice is the result of blending five of the major flavors in Chinese cooking – sweet, sour, bitter, piquant and salty. It is typically made of ground cloves, fennel seeds, Szechuan peppercorns, and star anise. (Black peppercorns can be substituted if Szcechuan are unavailable). We may sometimes see additions such as ginger, orange peel or cinnamon in the blend.
Great for Wings, Stir fry and Coconut Shrimp
Curry Powder may contain cumin, coriander, turmeric, pepper and chiles, but the list can go on to include 20 or more ingredients. Typically each household has their own curry blend. Keep your curry in an air-tight container for no more than a couple months as the spices may loose it's pungency. TURNS THINGS YELLOW BEWARE!
Great for Indian Dishes, Caribbean Dishes, Cauliflower,Some vegetables
Garam Masala is slightly sweet and mild and used in Indian cuisine. Like curry, their are several different types of Garam Masala. Garam masala means "warm spice mixture" and although the recipe varies between the different regions of India, the most common form includes cinnamon, cloves, black pepper, cardamom, nutmeg, coriander, cumin and fennel. In Indian cooking, garam masala can be added at the end of cooking, or it can be added to a hot pan at the beginning to add subtle flavors to a dish.
Great for Indian Dishes and stews
Herbes de Provences is a classic spice mixture from southern France. Using a blend of herbs from the region including rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel seeds and lavender, this mixture fits well with either Italian or French cuisine. It's most often used for roasting and long stewing or braising, but can be sprinkled on anything that would benefit from a boost of Mediterranean flavor.
Great for Roasted Potatoes and meats (anything cooked a while)
Italian Seasoning is ideal for tomato sauces and Italian dishes. It contains oregano, basil, thyme, marjoram, sage, savory and rosemary. Rub a couple of tablespoons on a roast chicken before putting it in the oven, or sprinkle some into your pizza sauce at the beginning of cooking.
Great for Italian Dishes and pizza
Jerk Seasoning includes dried onion, thyme, hot chili peppers, allspice, black pepper, nutmeg, cloves, cinnamon and ginger and other variations.It can be made into a paste or a dried blend and be spicy or sweet and spicy (I prefer Sweet and Spicy). The mixture gives an instant Caribbean flavor to meats, fish, veggies, soups and more.
Great for Caribbean dishes such as Jerk Chicken or Shrimp
Great for...Seafood dishes
source: www.foodnetwork.com
