>>> Part 2 of 8...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbs In Cooking: Part 2 Of 5
 Categories: Herb/spice, Info
      Yield: 4 Servings
 
           -;text
 
  ...continued from part 1
  
  CHILES, RED PEPPERS or CAPSICUM
    Chiles are an excellent source of Vitamin C. They are
    indespensible in hot and tropical countries. Used in pickles,
    sauces, chilli con carne, tamales, ginger ale, and with other
    spices to form cayenne pepper.
  
  CHIVES
    Ideal decoration for cottage and cream cheeses, new potatoes,
    salads, soups, stews and omelettes. It has a mild onion
    flavour.
  
  CILANTRO *
    The fronds or leaves of the Coriander plant. Used to garnish
    curries, rice, and other Mediteranean, Oriental or Indian
    dishes.
  
  CINNAMON
    Used in mulled wine, cider, milk drinks, and spiced punch.
    Garnish French Toast, waffles, doughnuts, fruit breads,
    puddings and many fruits. Use a pinch with pumpkin, beans,
    ham glaze, pork roast and Hungarian chicken.
  
  CLARY SAGE
    Not as strong as sage. The minced fresh leaves are used in
    soup in France. Fresh leaves can be dipped in milk then fried
    in butter and served as a delicate salad.
  
  CLOVES
    An odd clove in the pepper mill adds zip. Add to breads,
    cakes, gingerbread, plum pudding, icings and sauces. try a
    pinch with beans, tomatoes, pumpkin. Add to beef casseroles,
    gravies, sauces and essential in glazes, wine, and used as
    part of the blend in spiced tea.
  
  CORIANDER
    Used to flavour bread, pastries, lollies, green salads, cream
    soup and cheeses. Pickling, curries, poultry dressing, roast
    pork and hot dogs. Flavour in liqueurs, gin and cordials.
  
  COSTMARY
    The French use fresh leaves in soups and salads.
  
  CUMIN SEED
    Flavour of seeds is improved by roasting just before using.
    Indians use much in Garam Masalas and chappaties. Part of the
    character of Mexican cookery. Use in biscuits, bread, rice
    dishes, cottage and cream cheeses.
  
  CURRY
    Blended spices or garam masala should be roasted with glazed
    onion before main ingredient of the dish is added. Spices
    used in blending curries are black pepper, chiles, cloves,
    cinnamon, cardomom, coriander, cumin, curry leaves,
    fenugreek, ginger, mace, nutmeg, allspice, mustard seed,
    poppy seed, tumeric and lentils. When blending, it is best to
    record names and amounts for future reference. Blends vary
    with traditions, cooks, and type of dish; e.g. beef generally
    "chile" hot and more pungent compared to a fish dish that may
    have "ginger" hotness or a less pronounced flavour. Green or
    fresh herb curry sauces used in fish dishes as well.
  ... continued in part 3
  
  From  "HAPPY HERBING IN AUSTRALIAN KITCHENS: A Cookbook
  Prepared By The Herb Society Of Victoria"
  
  * CILANTRO, DILL FRONDS, and FENNEL FRONDS & BULBS, and SAGE
  notes adapted from "Hemphill's Book Of Herbs" (C. John &
  Rosemary Hemphill, 1990)
  
  Typed by Greg Mayman, 07-13-98.
 
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