Recipes

When To Add Herbs And Spices The type of spice or herb and the type of food for which it is used influence the time to add it during food preparation: As a general rule, add fresh herbs near the end of the cooking time as prolonged heating can cause flavor and aroma losses. Note: Remove whole spices and bay leaves at the end of cooking; secure them in a tea ball for easy removal. For uncooked foods, add spices and herbs several hours before serving to allow flavors to blend.For meat, poultry and fish, try one or more of these combinations: Beef: Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme Lamb: Curry powder, garlic, rosemary, mint Pork: Garlic, onion, sage, pepper, oregano Veal: Bay leaf, curry powder, ginger, marjoram, oregano Chicken: Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme Fish: Curry powder, dill, dry mustard, marjoram, paprika, pepper For vegetables, experiment with one or more of these combinations: Carrots: Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage Corn: Cumin, curry powder, onion, paprika, parsley Green Beans: Dill, curry powder, marjoram, oregano, tarragon, thyme Greens: Onion, pepper Potatoes: Dill, garlic, onion, paprika, parsley, sage Summer Squash: Cloves, curry powder, marjoram, nutmeg, rosemary, sage Winter Squash: Cinnamon, ginger, nutmeg, onion Tomatoes: Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper ------------------------------------------------------------------------ ------------------------------------------------------------