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Flavor Dictionary 3

Garlic:
Strong and heady, similar to onion but greener in flavor.  Garlic is a health booster like no other; it helps the heart, the blood and can help prevent diabetes.  It has anti-biotic qualities and is a powerful anti-fungal plant.
Suggested uses: Use, along with onion and salt to flavor any and every savory dish.


Ginger:
Fresh and ground ginger have different flavors.  The fresh ginger is stronger and spicier with a slight heat and fruity flavor.  Dried is nuttier and mellower.  Used in Asian dishes from India to Japan.
Suggested uses: Dried ginger is used in baked dishes like cookies and cakes, can also be used in most stir-fries and marsalas as well as warm beverages to aid digestion and add vitamin C.


Marjoram:
Marjoram has an oregano-like flavor that is milder and sweeter than oregano.  It goes well with thyme, bay leaves and black pepper.  Used in cosmetics, dyes, soaps, and perfumes. 
Suggested uses: the flavor of marjoram is great with red meats, with fish, chicken, seasonal veggies and eggs or cheese dishes.


Mint:
There are many varieties all with subtle differences in flavor.  It is widely used in toothpastes, perfumes, candles, candies, teas, and medicines. 
Suggested uses: Use fresh as a garnish is both hot and cold drinks.  Adds wonderful flavor to teas, cookies, brownies, and cakes.  Traditionally eaten with Lamb in the UK. 


Mustard Seed:
A hot and pungent seed that has an ancient pedigree.  Yellow mustard seeds are milder than brown mustard seeds. 
Suggested uses: Found often in salads, pickling mixes, meat dishes, and stir-fries.  A little ground mustard makes cheddar cheese sauce fantastic.

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