Visual Test Blank 1 Flavor Fragrant and spicy almost peppery Great with Tomatoes vegetables poultry grilled pizzas salads Notes Its best used as whole leaves or torn Smaller leaves at top of bunch are the sweetest ID: 581343
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Slide1
Herb/Spice
Visual TestSlide2
BlankSlide3
1
Flavor:
Fragrant and spicy — almost peppery
Great with:
Tomatoes, vegetables, poultry, grilled pizzas, salads
Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.Slide4
2
Flavor:
fragrance is herbal, slightly floral, and somewhat similar to
oregano
and
thyme Great with: soups, stews, meat, seafood and vegetable dishes Notes:
The leaves are most often used whole (sometimes in a
bouquet garni
) and removed before serving (they can be abrasive in the digestive tract) Slide5
3
Flavor:
Subtle onion with grass-like leaves
Great with:
Egg dishes, soups, sauces, baked potatoes, fish
Notes: Snip with scissors for best results, makes a pretty garnish.Slide6
4
Flavor:
A lively flavor; soapy, some say; looks similar to flat-leaf parsley
Great with:
Asian, Mexican and Indian dishes; mix in salsas and chutneys
Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.Slide7
5
Flavor:
Fresh and grassy; feathery leaves used in pickle brine
Great with:
Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars
Notes: Use fresh or add to hot food just before serving.
Slide8
6
Flavor:
Cool; brightens up both savory and sweet dishes
Great with:
Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas
Notes: To dry, hang in a dark place with low humidity.Slide9
7
Flavor:
Earthy; balances acidic tomatoes — hence common on pizza
Great with:
Lamb, beef, eggs, beans, eggplant
Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.Slide10
8
Flavor:
Peppery and fresh;
one
is milder than
the other.Great with: Salads, vegetables (especially potatoes), pastaNotes: Either variety is a breath freshener.Slide11
9
Flavor:
Pungent aroma and pine flavor
Great with:
Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews
Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.Slide12
10
Flavor:
Very aromatic and woodsy.
Great with:
Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck.
Notes: Soft Downy leaves. Deep-fried ___ is a lovely garnish.Slide13
11
Flavor:
Reminiscent of licorice
Great with:
Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce
Notes: Two types; French is preferred over the more bitter Russian.Slide14
12
Flavor:
Minty and citrusy
Great with:
Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice
Notes: Strip leaves from stems by pulling through fork tines.Slide15
13
Flavor:
Cinnamon, nutmeg and clove.
Great with:
Braises, forcemeat, fish, pickles, dessert.
Notes: Columbus thought it was pepper.Slide16
14
Flavor:
Light citrus flavor.
Great with:
Soup, stew, sauce
Notes: imparts yellowish/orange color.Slide17
15
Flavor:
Sweet, spicy licorice.
Great with:
Southeast Asian, savory dishes, desserts, baked goods, liquor.
Notes: Similar to fennel.Slide18
16
Flavor:
Delicate, similar to, but sweeter than anise seeds.
Great with:
Austrian, German, Hungarian, rye bread, soup, stew, cheese, liqueur.
Notes: Parsley family.Slide19
17
Flavor:
Strong aroma, sweet spicy flavor.
Great with:
Curries, baked goods, pickles.
Notes: Chai tea.Slide20
18
Flavor:
Strong celery flavor.
Great with:
Salad, coleslaw, salad dressing, soup, stew, tomatoes, baked goods.
Notes: Seed of lovage.Slide21
19
Flavor:
Sweet, warm.
Great with:
Baked goods, dessert, curry, stew, beverage.
Notes: Bark. Sri Lanka/Ceylon: true. Others: Cassia. (Korintje, Pandang).Slide22
20
Flavor:
Sweet, pungent, peppery aroma.
Great with:
Saline foods, stock, sauce, curry, pickle, baked goods..
Notes: Flower of unopened tropical evergreen.Slide23
21
Flavor:
Citrus-like (seed).
Great with:
Asian, Indian, Middle Eastern, curry, forcemeat, pickles, baked goods.
Notes: Flavor very different from herb.Slide24
22
Flavor:
Spicy, lemon, nutty, with a bite.
Great with:
India, Mexican, Middle Eastern, curries, chili.
Notes: Similar chemical irritants to capsaicin.Slide25
23
Flavor:
Strong, slightly bitter, notes of anise, oregano and cedar.
Great with:
Northern and eastern European, pickle, sauerkraut, bread, salad dressing.
Notes: Parsley family.Slide26
24
Flavor:
Sweet Licorice.
Great with:
Italian, Mediterranean, Chinese, Scandinavian, sausage fish, shellfish, tomatoes, baked goods.
Notes: Not directly related to Anise.Slide27
25
Flavor:
Bitter/pungent; hay like aroma.
Great with:
Indian cuisine, curry, meat marinade, poultry, chutney.
Notes: Not directly related to Anise.Slide28
26
Flavor:
Strong nutmeg.
Great with:
Forcemeat, pork, fish, spinach, baked goods, desserts.
Notes: Membrane of nutmeg.Slide29
27
Flavor:
Sweet, peppery. Fragrance clove, mint, lavender, pine
Great with:
Dairy, sauce, soup, baked goods, desserts.
Notes: More delicate than mace.Slide30
28
Flavor:
bitter, spicy, slight citrus; sweet floral bouquet
Great with:
Paella, Bouillabaisse, Risotto Milanese, pilaf, sauce, soup, baked goods.
Notes: Most expensive spice in the world. Slide31
29
Flavor:
Mildly bitter spicy.
Great with:
Indian and Middle Eastern cuisine, curry.
Notes: Often used for color.Slide32
30
3 Tbsp. Fresh
= _____ tsp. dried leaf
= _____ tsp. dried ground