Herbs and spices give culinary dishes varying flavours depending on the region from which the spices hail. The Asiatic origins of ginger lend its flavour to a wide range of Oriental recipes. Knowing about some of the different herbs and spices and how they're used gives you the ability to experiment with your own kitchen endeavours.
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Caraway seed goes by numerous names such as bishop's weed, caron seeds and ajwain. It hails from India and nearby regions and is often used in a wide range of recipes, from beverages and soups to salads and meats. One popular food that contains caraway seed is rye bread, which varies in texture, colour and flavour depending on how its made. Caraway is also believed by natural health enthusiasts to aide in relieving upset stomachs and digestive problems. In ayurvedic practices, caraway is used to sweeten the breath.
A member of the mint family, the bergamot herb possesses a fruity flavour. The leaves of the herb, when dried, can be made into a citrus-like tea reminiscent of Earl Grey. In addition to making stimulating and crisp beverages with bergamot, the leaves serve as flavourful additions to fresh springtime salads and dessert recipes, such as cookies and cupcakes. It's also used by natural health enthusiasts to ease the symptoms of colds and influenza.
Also known as buckrams or wood garlic, ramsons are wild garlic that thrive throughout parts of Europe, Asia and North America. The leaves, flowers and bulbs of the ramson plant are delicate in flavour and sometimes serve as fancy replacements for chives, true garlic and even basil. In Switzerland during the 19th century, cows that were fed ramsons produced milk that created a highly sought-after, ramsons-flavoured cheese.
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