Saturday, November 29, 2008


Herbs and spices give different,subtle and unusual flavours to many dishes. You can use them fresh- you can even grow them on the kitchen windowsill-or dried. Fresh are nicer in raw,salad type dishes are not too old and keep them in an airtight will make them go stale more quicky. Dried herbs are a good deal stronger than fresh ones ,so do not overdo when using them your flvouring . You can use both herbs and spices singley or in combinations. The following list in a guide only: you will need to experiment to find out the combination that you like best.

- Basil,oregano and marjarom are all excellent both fresh and dried for salads and any casserole dish,especially Italian dishes.

- Mint is lovely fresh and adds greatly to salads.

- Dill weed and caraway seeds are also strong-flavoured and are very popular in northern European cooking- excellent with cabbage and fish dishes.

- Parsley- whether the usual curly variety or the flat- leafed French-has a deliciously robust flavour either cooked or raw. Parsley can be added to almost anything , and it is useful not only for flavour but also colour and garnishers.

- Thyme ,rosemary,sage and bay leaf, either fresh or dried,are excellent with lamb.

- Fennel,like coriander,has a distinct flavour of its own, which people either love or hate. It is reminiscentb of aniseed and is an excellent herb to use with fish.

1 comment:

Sri Vijaya said...

Assalamulaikom Chef Sabri,Saya memang amat minat dengan rempah ratus tetapi apa yang chef taip di sini dalam Bahasa Inggeris yang saya langsung sya tidak faham atau ketahui.

Yang benar,