Flavor Dictionary 4






Mace:
Mace is the red waxy covering that houses nutmeg.  They have similar flavors, but mace has a slightly more peppery flavor.  Another staple in Indonesian and southeast Asian cooking.
Suggested uses:  Can be used as a nutmeg substitute.  Good in sweets and baking, also on roasted meats, in curries and sauces, or in homemade pickling spice.


Nutmeg:
A  seed from a tropical evergreen.  Found mostly in pre-ground form, it will lose itís flavor quickly this way.  Used in sweet and savory dishes the world over.
Suggested uses: Good with baked goods, fruits, cheeses, and a host of veggies from broccoli to squash.  Also pairs well with eggs from eggnog to savory spinach & cheese omelets.


Onion:
Not only a flavoring agent but a vegetable in itís own right.  Dehydrated onion is milder than fresh and in powder form it is easy to hide from those picky eaters.
Suggested uses:  Good with meats from hamburger to steak.  Mixed with celery and carrot to make the base flavor (mirepoix) for many dishes.  Mixes well with most veggies.


Oregano:
Another herb with many varieties the most common being Greek oregano.  Oregano is a staple flavor in Greek, Italian, Spanish, and Mexican cooking.
Suggested uses: Goes well with tomatoes and is found in most Italian herb mixes.  Very good in marinates and rubs for meat.  Good for flavoring beans and rice dishes.


Paprika:
A  powdered mix of dried peppers (sweet, bell, etc.) Used often in Hungary and the best varieties come from there.  Can be found in a range of heat from mild to hot as well as smoked.
Suggested uses:  Can add color as a garnish or a mild heat in assorted dishes.  Good with lamb, veal, shellfish, and fish.  Used often in goulashes and paired with milder veggies like cauliflower.


Parsley:
Parsley has a delicate green flavor that you lose a lot when it is dried.  It is a very nutritious herb and can be found fresh in the grocery year round.
Suggested uses:  Adds its color and mild flavor to pesto sauces.  Good on salads, rice or grain dishes such as tabouli.  Goes well with chicken, fish, eggs, tomatoes, zucchini, and pastas.


Pickling Spice:
A  mix of several herbs and spices, there are dozens of recipes but most include peppercorns, mustard seed, bay leaf, and coriander.
Suggested uses:  Not just for pickles, pickling spice will add a depth of flavor to braised or stewed meats, beans, or rice dishes.  Corned beef from the store comes with pickling spice for flavoring.


Poppy Seed:
These tiny seeds have an ancient pedigree and were used not just for food but medicine in the ancient world.  Care should be taken not to over eat them since they have a sedative effect.
Suggested uses:  In baking as garnish or paired with almond/lemon in muffins.  Used worldwide in both sweet and savory dishes.


Rosemary:
Another popular Mediterranean herb.  It has a unique sweet woody taste that is comforting on cold days.  Also used in soaps and shampoos.
Suggested uses: Often used to flavor sauces, tomato dishes, and breads.  Goes well with roasted meats especially turkey, beef roasts, and lamb.  Good in soups and rice dishes.

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Tags: herbs  spices  flavors  uses  ingredients  cooking  stewing  eating 

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