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Herbs & Spices – A to Z

Nutmeg grater with nutmegs and grated nutmeg

Nutmeg

Nutmeg is used for flavouring many dishes, and nowadays is mostly found in Western supermarkets in ground or grated form. Whole nutmeg can also be ground at home using a grater specifically designed for nutmeg.

Tarragon

Tarragon

Tarragon is a culinary herb from the sunflower family that has a bittersweet taste and an aromatic quality similar to anise. It is an important herb in French cuisine, being one of the four herbs in the mixture fines herbes, and is a prime ingredient in Béarnaise sauce.

Cardamom pods as used as a spice

Cardamom

Cardamom seed is warm, pungent & highly aromatic. It’s a favourite in Indian dishes but also used to add extra flavour to pastries, cakes, biscuits and fruit desserts.

Kewra Water

Kewra

an extract distilled from the flower of the pandanus plant. It is primarily used to flavour South Asian cuisine. pandanus is native to tropical South Asia, Southeast Asia, Australasia and is used as flavouring agent through out much of these regions.

Andaliman

Andaliman

The dried fruit of andaliman has an aromatic odour that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue.

Index – Herbs and Spices

There are a number of herbs and spices we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the herbs and spices that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data.

Sorrel

Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant’s sharp taste is due to oxalic acid.

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