Without herbs and spices, food would be bland and boring. Herbs enhance a food’s natural flavors and provide extra zest. When in doubt, add just a pinch of the chosen seasoning at a time, near the end of the cooking process (so the flavor does not boil away).
Great Food Flavors
Explore the different types of fresh herbs available. With a little imagination, you’ll soon be creating your exciting combinations. Select a garnish based on the dish’s ingredients. Use lots of fresh chopped herbs like chives, Italian parsley, mint, or cilantro; they add flavor and color to a dish.
When preparing a dish that requires a lengthy cooking period, it is best to use a small, tied bunch of fresh herb sprigs. This bundle is referred to as a bouquet garni and customarily contains parsley, bay leaf, and thyme. Herbal combinations can also be minced and added to a meal immediately upon completing cooking or as a garnish added just before serving. This French practice is referred to as fines herbs.
Great food can be very simply prepared, but add a few fresh herbs, and you have created a work of art. Once you achieve the art of seasoning with fresh herbs, you will be astounding your guest with your incredible culinary talents.
Herbs make great garnishes, as well. Here are some of the best types:
- Basil: Opal basil, lemon basil, anise basil, clove basil, and cinnamon basil.
- Chives: Common.
- Mint: Peppermint, spearmint, chocolate, and pineapple.
- Parsley: Curly or flat.
- Thyme: Common, creeping, and lemon.
- Lavender: Munstead.
- Oregano: Greek.
- Sage: Broadleaf, golden, tri Color, and pineapple
- Tarragon: French.
- Lemon Grass: East India.
- Dill: Mammoth and fern leaf.
- Rosemary: Common.
- Cilantro/Coriander: Santos, long-standing, slo bolt, and leisure.
- Cumin: Common.
- Bay Leaves: Turkish and Californian.
- Chervil: Flat-leaf and curly-leafed.
- Fennel: Bronze and common.
- Marjoram: Wild, winter, or common.
- Sage: Garden, pineapple, Russian, purple, golden, and berggarten.
- Sorrel: Garden and French.
This is a list of some of the herbs and spices that are said to have special powers.
- Almond: Money, prosperity, and insight.
- Basil: Love, exorcism, prosperity, flying, and shield.
- Cinnamon: Psychic awareness and shelter.
- Curry: Creates a safeguard.
- Fennel: Fennel confers protection.
- Garlic: When eaten, garlic acts as a lust-inducer.
- Ginger: It is mainly true to find irresistible spells.
- Ginseng: A potent lust-inducing drink, whether alone or mixed with other like herbs.
- Lavender: Ancient scent used for security, relaxation, and curing.
- Mint: Money, adore, desire, curing, exorcism, journey, and armor.
- Nutmeg: Brings visions and magnetizes prosperity and vigor.
- Parsley: When eaten, parsley arouses lust and promotes fruitfulness.
- Sesame: Riches and hunger for.
- Tarragon: Inhibits exhaustion and stimulates the desire.
- Thyme: Daring, Self-belief, and helps restlessness and despair.
- Vanilla: Passion, craving, and mental energy.
Fresh Fragrances and Flavors
To preserve the bold flavors and colors of your fresh herbs, place the herbs in a deep bowl of chilled water. If a small amount of water is used, the water will grow dirty rather than dilute the dirt. Once the herbs are submerged, swish them around and leave them to soak for a moment. As the water settles, the dirt will sink to the bottom of the bowl, which is when you can remove the herbs by pulling them up and out of the water (be careful not to disturb the dirt!). Rinse the bowl or sink free of dirt and repeat this process until the herbs are cleaned to your satisfaction.
Some of the most common spices are:
“Ajowan, Allspice, Amchur, Angelica, Anise, Annatto, Asafoetida, Barberry, Basil, Bay Leaf, Black Cumin, Bergamot, Black Lime, Boldo, Borage, Bush Tomato, Calamus, Candlenut, Capers, Caraway, Cardamom, Cassia, Cayenne, Celery, Chicory, Chiles, Chervil, Chives, Cilantro, Cinnamon, Clove, Coriander, Cubeb, Cumin, Curry Leaf, Dill, Elder, Epazote, Fennel, Fenugreek, Galangal, Garlic, Ginger, Hoja Santa, Horseradish, Hyssop, Jamaican Sorrel, Juniper, Kaffir Lime, Kokum, Lavender, Lemon Grass, Lemon Balm, Lemon Myrtle, Lemon Verbena, Licorice, Lovage, Mace, Mahlab, Marjoram, Mastic, Melegueta Pepper, Mint, Mustard, Nigella, Nutmeg, Onion, Oregano, Orris Root, Paprika, Parsley, Poppy, Pepper, Rosemary, Saffron, Sage, Sassafras, Savory, Scented Geranium, Srew Pine, Sesame, Soapwort, Sorrel, Star Anise, Sumac, Szechwan Pepper, Tamarind, Tarragon, Tasmanian Pepper, Thyme, Turmeric, Vanilla, Wasabi, Watercress, Wattleseed, Zedoary.”
Some of the most common herb and spice blends are:
- African and Middle Eastern Herbs and Spices Blends: Baharat, Berbere, Chermoula, Dukkah, Harissa, La Kama, Ras el Hanout, Tsire, Za’atar (Zahtar).
- American Spice Blends: Apple Pie Spice, Cajun Blackening Spice, Chili Powder, Old Bay Seasoning, Pumpkin Pie Spice.
- Asian Blends: Chinese 5-spice, Chinese Seasoned Salt, Shichimi-togarashi
- British Blends: Mixed Spice (Pudding Spice), Pickling Spice.
- Classic French Herbs and Spices Blends: Bouquet Garni, Fines Herbes, Herbes de Provence, Quatre Epice.
- Indian Masalas: Chaat Masala, Garam Masala, Green Masala, Madrasi Masala, Panch Phoron, Sambar.
Provide Flavor to Romance
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