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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Save Time and Space Freeze It Flat Joanne shows us how to store fresh ingredients in the freezer so you can use as much or as little of things like bell pepper, onion, berries, etc., whenever you need them. Release Date: 1/26/2022 | |
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