The flavor is a mixture of nutmeg, cinnamon and clove. Used worldwide in pickles; stews and casseroles; broths for meat and fish; in cakes, puddings, relishes and chutneys.
Herbs, spices, condiments, and flavorings: A complete dossier with an introduction to all about aromatic herbs, spices and other natural flavorings and condiments. Always natural cooking, using natural ingredients, flavors, condiments, herbs and spices.
Fiery, piquant flavor with some notes of citrus. Widely used in Chinese cuisine, especially Sechuan, in pork or duck dishes or their spiced salts, or to add spiciness to soups, noodles and rice.
Hint of mild licorice. Used in cakes, baking and confectionery and to flavor alcoholic drinks.
Subtle anise flavor with a hint of green tea, ideal for infusions and seasoning; used as anise or licorice flavoring.
The information you need about aromatic herbs, what they are, how to recognize them, preserve them, and how to handle them, including sample recipes. Discover herbs and use them in your everyday cooking. You see how you achieve the best flavor while you use less salt and you can completely ignore other flavor enhancers and artificial flavorings.
Tastes much better than what its unpleasant smell suggests. Once cooked the flavor is a blend of garlic and onions. Used in Indian cuisine, mainly in vegetarian curries or lentil dishes.
Basil counts among the few herb with a deeper flavor when cooked. Basil combines well with oregano, as used in Italian cuisine. Consider it a perfect match for tomato sauce.
Bay leaf tastes like slightly bitter pepper, with a resinous note. Use in stews, broths, marinades, pickles and in your bouquet garni. Matches well with lentils or beans.
Acid taste not unlike that of goat's cheese. Used particularly in Mediterranean cuisines in sauces, salads, pizza, and fish.
Strong licorice flavor. Known to man since pre-historic times. Used in rye bread, pickles, sauerkraut, pork and duck dishes.