249 results found for “herbs culinary”

Fenugreek leaves, also known as kasuri methi leaves is an herb with a bitter taste and used in Indian curries, parathas and spicy roti. Fenugreek or methi has a distinctive flavour that fascinates the taste buds.

French for “garnished bouquet”, bouquet Garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. Our Bouquet Garni blend consists of parsley, thyme, bay leaves, rosemary, chives, and savory

Known since ancient times, it is being reputed to have properties that promote health and well being. Its flavor is peppery, warm and pine like. Crush dried rosemary gently in the palms of your hands to release flavor. It goes especially well with lamb...

Oregano is known as wild marjoram and is also native to the Mediterranean. It has a sharp, peppery flavor and is more pungent than marjoram. Use oregano with tomatoes, Greek salads, on top of feta cheese and olives. Traditionally, oregano can be used in...

Dried mint is used in chutneys, pesto, curries, stews and a popular ingredient for rubs on lamb. Sprinkle dried mint over soups, salads, cooked vegetables and some fresh fruit and yogurt. Dried mint can be made into a tea and as a digestive aid...

The flavor of basil has hints of cloves, allspice, mint and pepper. It is Indian in origin and comes in several varieties. Use basil in tomato sauces, cold or warm salads and pastas. Basil can be used along with oregano and thyme and can...

This tangy, aromatic and licorice like herb is extremely popular in French cuisine. Tarragon is used with fish, chicken and found in salad dressing, béarnaise sauce, fines herbs and stuffing. Tarragon should be added at the end of cooking as a finishing spice.

Sage is extremely fragrant and has a savory, peppery taste that flavors meat and poultry dishes. Dried sage is pungent and cutting and used as an ingredient in poultry seasoning. Sage is also used in mashed potatoes or squash for a more earthy flavor....

Thyme has a warm, spicy, pungent taste and was introduced to Britain by the Romans who learned about it from the Egyptians. Thyme is used with beef, poultry, tomatoes, green beans, and lamb. It can tolerate long cooking and is an ingredient of Bouquet...

Horehound also spelled hoarhound is a bitter perennial herb from the mint family. The leaves and flowering tops are used as flavoring for beverages and candies, and infusions or extracts of horehound in the form of syrups, teas, or lozenges are sometimes used in...

Chervil is native to Eastern Europe and tastes somewhat like licorice. It is a delicate herbed should be used only at the end of cooking as a finishing herb. Chervil is used in Bearnaise sauce, sprinkled on poached eggs, carrots and fish.

Bay leaves is an ancient herb and was used to symbolize wisdom and glory in the Roman Empire. Bay leaves are a fragrant leaf from the laurel tree and dried. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews and...

The flavor of basil has hints of cloves, allspice, mint and pepper. It is Indian in origin and comes in several varieties. Use basil in tomato sauces, cold or warm salads and pastas. Basil can be used along with oregano and thyme and can...

Whole savory is a dried herb that adds flavor to many dishes, including soups, stews, and meat. It's related to mint and thyme and has a similar taste

This tangy, aromatic and licorice like herb is extremely popular in French cuisine. Tarragon is used with fish, chicken and found in salad dressing, béarnaise sauce, fines herbs and stuffing. Tarragon should be added at the end of cooking as a finishing spice.