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As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters.
When buying herbs and spices by weight, buy only what will fit into an average-size spice jar.
Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture. When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry. Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor.
ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America.
BASIL is one of the most relished of herbs and one that has an important place in herbal lore and legend, spanning many ages and cultures. BAY LEAVES are the whole, dried leaves of the bay laurel tree and are most useful in long-simmering recipes, such as soups and stews, where their flavor has a chance to permeate. CARAWAY SEEDS, the seeds of a biennial plant native to Europe, have a sharp, distinctive taste that puts them in the category of flavorings that are either loved or intensely disliked. CAYENNE PEPPER is perhaps the hottest of ground spices, ground and dried from a very hot variety of a pepper of the capsicum genus. CHIVES are a member of the lily family, whose relatives include onions, scallions, and garlic.
CILANTRO is an herb that is never available in dried form, since its pungent flavor and aroma seem to dissipate almost entirely when dried. CLOVES are a pleasant, sweet spice like cinnamon, but have a stronger flavor and a sharp aroma. CUMIN is the golden-brown seed of a small herbal plant native to the Mediterranean, Middle East, and North Africa. CURRY POWDER is a blend of spices used in Indian cuisine with some constant ingredients and some that vary. DILL WEED and DILL SEED are both products of a tall, feathery annual plant that is a favorite kitchen-garden herb.
FENNEL SEED is a small, elongated seed that, used whole or ground, imparts a subtle anise or licorice flavor.
FENUGREEK is a less common aromatic spice and is actually a legume, something like a mung bean. FIVE-SPICE POWDER, a blend of spices used in Oriental cookery, is increasingly available in natural-food stores as well as in spice shops and Oriental groceries. MACE, the filigreed, red encasement surrounding the nutmeg kernel, is dried and ground for use as a spice.
MARJORAM is an herb so closely related to oregano that the two share the botanical name origanum, which is from the Latin meaning “joy of the mountain.” Marjoram is slightly sweeter, yet somewhat sharper than oregano, so inasmuch as the two may be used interchangeably, marjoram should be used sparingly.
MINT is the general term used for a variety of highly aromatic herbs, the most common of which, for culinary purposes, are peppermint and spearmint. MUSTARD is the tiny, round seed of an annual plant native to Asia and is the spice used to make the popular condiment of the same name. OREGANO, a close botanical relation to marjoram, has become familiar to the North America palate through its use in popular Italian dishes such a pizza and spaghetti sauces. ROSEMARY is the slender leaves of a small evergreen shrub and has a well-known legacy in folklore as the herb of remembrance. SAFFRON, by far the most expensive of all spices, is derived from the dried, brilliant-yellow stigma of the autumn crocus.
TURMERIC is the product of a dried, ground, fleshy root and is prized for its brilliant yellow color, much as is saffron, although turmeric is not nearly so expensive. For lots more features on healthy lifestyle, explore VegKitchen’s Healthy Vegan Kitchen page. I’ve been searching for a book of some sort that will give a list of herbs and spices and what foods to use them with as I just love experimenting with foods and spices and herbs . Believe it or not I have been cooking off and on for 45 years and I still don’t know how to mix spices in certain recipies. I am spice ignorant but for some time have been intrigued by them, Their uses, origination and or such.
To understand ourselves it is important to understand our ancestors, and a part of them, and their heritage, lives on in us today.
To the world the American Indians seemed like a forgotten people when the English colonists first arrived and began to occupy their lands. I want to give special thanks to my cousin, Mary Hilliard, for her assistance and encouragement in researching and preparing this book.
Wherever possible I have tried to find at least two sources for the genealogical data, but this has not always been possible. I have also found Franklin Elewatum Bearce's history, Who Our Forefathers Really Were, A True Narrative of Our White and Indian Ancestors, to be very helpful. It is certainly possible that such a record may contain errors, but it is also very fortunate that we have access to this record as it presents firsthand knowledge of some of the individuals discussed in this book. 8 Newcomba€? Cpt. Sometime before the colonial period, the Iroquoian tribes began moving from the southern plains eastward across the Mississippi River and then northeasterly between the Appalachians and the Ohio River Valley, into the Great Lakes region, then through New York and down the St. Though they were neighbors and had similar skin color, these two groups of Indians were as dissimilar as the French and the Germans in Europe. Federations, as well as the individual tribes, were fluid organizations to the extent that the sachem was supported as long as he had the strength to maintain his position. Belonging to a federation meant that an annual tribute had to be sent to support the great sachem and his household, warriors had to be sent if he called for a given number to go to war, and strictest obedience and fidelity was demanded. Some of these federations had as many as thirty member tribes supporting their Great Sachem, although many of these tribes would be counted by more than one sachem, as any tribe that was forced to pay tribute was considered as part of that Great Sachem's federation. Any member of the society who dishonored himself, in anyway, was no longer worthy of the respect of his people.
When viewing the typical Indians of America, one would describe them as having a dark brown skin. They wore relatively little clothing, especially in summer, although the women were usually somewhat more modest than the men. The English resented the fact that the Indians wouldn't convert to Christianity as soon as the missionaries came among them. The various tribes of New England spoke basically the same language and could understand each other well.
There are many words used commonly in our language today that were learned from these New England Indians: Squaw, wigwam, wampum, pow-wow, moccasin, papoose, etc. Today there is little doubt that prior to Columbus's voyage, the Norsemen sailed to the coast of North America early in the eleventh century. We do not have a record of all of the European contact and influence on the Indians in the early years of exploration because the greatest exposure came from the early European fishermen and trappers who kept no records of their adventures, as opposed to the explorers. In 1524, Giovanni da Verrazano wrote the first known description of a continuous voyage up the eastern coast of North America. As the fur trade became increasingly more important to Europeans, they relied heavily on the Indians to do the trapping for them. Another problem with which the Indians had to contend was the White man's diseases for which they had no tolerance nor immunity.
In the spring of 1606, Gorges sent Assacumet and Manida, as guides on a ship with Captain Henry Chalons, to New England to search for a site for a settlement. In 1614, Captain John Smith, who had already been involved in the colony at James Town, Virginia, was again commissioned to take two ships to New England in search of gold, whales or anything else of value.
Dermer wanted to trade with the local Indians of the Wampanoag Federation and asked Squanto if he would guide them and be their interpreter. Derner was given safe passage through Wampanoag land by Massasoit and soon returned to his ship. When the Pilgrims left England in the Mayflower, their stated intent was to establish a settlement on the mouth of the Hudson River, at the site of present day New York City. The Pilgrims returned to the Mayflower and, after many days of exploration, found a more suitable location.
On March 16, 1621 the Pilgrims were surprised by a tall Indian who walked boldly into the plantation crying out, "Welcome! The Pilgrims gestured for Massasoit to join them in their fort but, he in turn, gestured for them to come to him.
When the amenities were ended, the English brought out a treaty they had prepared in advance, which specified that the Wampanoags would be allies to the English in the event of war with any other peoples and that they would not harm one-another; and that when any Indians came to visit the plantation they would leave their weapons behind.
After the ceremonies were ended, Governor Carver escorted Massasoit to the edge of the settlement and waited there for the safe return of Winslow. Part of Massasoit's willingness to make an alliance with the English must be credited to his weakened condition after suffering from the recent epidemics which left his followers at about half of the strength of his enemies, the Narragansetts.
In June of 1621, about three months after the signing of the treaty, a young boy from the Colony was lost in the woods. When the English could not find the boy, Governor William Bradford, (who replaced John Carver, who died in April) sent to Massasoit for help in locating the boy. That summer Governor Bradford sent Edward Winslow and Stephen Hopkins, with Squanto, to Pokanoket (Massasoit's own tribe, on the peninsula where Bristol, R.I. From this trip of Winslow's, we learn more about the daily life of the Indians in this area. Massasoit urged his guests to stay longer but they insisted they must return to Plymouth before the Sabbath. Less than a month following this visit, Massasoit sent Hobomock, a high ranking member of the Wampanoag Council, to Plymouth to act as his ambassador and to aid the Pilgrims in whatever way they needed. Hobomock and Squanto were surprised at what they heard, and quietly withdrew from the camp to Squanto's wigwam but were captured there before they could get to Plymouth.
Although the Narragansetts and Wampanoags were historical enemies and continually feuding over land, they did not usually put hostages of high rank to death.
Normally, treason was punishable by death and Massasoit would certainly have been justified in executing Corbitant for his part in the plot against him but, for some reason, Massasoit complete forgave him.
Their first harvest was not a large one but the Pilgrims were.happy to have anything at all. During the winter, a rivalry developed between Squanto and Hobomock, the two Indians who now lived continually at Plymouth.

According to the treaty he had signed with Plymouth, they were to turn over to him any Indians guilty of offense.
In June and July, three ships arrived at Plymouth with occupants who expected to be taken in and cared for.
In the winter of 1622-23, Governor William Bradford made trips to the various Indian tribes around Cape Cod to buy food to keep the Pilgrims from starvation. Next, Standish went to Cummaquid (Barnstable, MA.) where Iyanough was Sachem of the Mattachee Tribe. Thinking that Massasoit was dead, they went instead to Pocasset, where they sought Corbitant who, they were sure, would succeed Massasoit as the next Great Sachem.
Winslow describes their arrival, where the Indians had gathered so closely that it took some effort to get through the crowd to the Great Sachem. Since the Pow-wow's medicine had not produced any results, Winslow asked permission to try to help the ailing Sachem.
Their second Thanksgiving was combined with the wedding celebration of Governor Bradford and Alice Southworth. Because of Massasoit's honored position, more was recorded of him than of other Indians of his time. Massasoit most likely became Sachem of the Pokanokets, and Great Sachem of the Wampanoags, between 1605-1615. The second son of Massasoit was Pometacomet, (alias Pometacom, Metacom, Metacomet, Metacomo or Philip.) Philip was born in 1640, at least 16 years younger than Alexander. The third son, Sunconewhew, was sent by his Father to learn the white man's ways and to attend school at Harvard. When his two oldest sons were old enough to marry, Massasoit made the arrangements for them to marry the two daughters of the highly regarded Corbitant, Sachem of the Pocasset tribe. The tribes of Cape Cod, Martha's Vineyard, Nantucket, as well as some of the Nipmuck tribes of central Massachusetts, looked to him for Military defense and leadership.
Following the plagues of 1617, which reduced his nation so drastically and left his greatest enemy, the Narragansetts of Rhode Island, so unaffected, Massasoit was in a weakened position.
In 1632, following a battle with the Narragansetts in which he regained the Island of Aquidneck, Massasoit changed his name to Ousamequin (Yellow feather) sometimes spelled Wassamegon, Oosamequen, Ussamequen. In 1637, the English waged an unprovoked war of extermination against the Pequot Federation of Connecticut, which shocked both the Wampanoags and the Narragansetts so much that both Nations wanted to avoid hostilities with the feared English. After hearing of the death of his good friend, Edward Winslow in 1655, Massasoit realized that his generation was passing away. As Massasoit's health began to decline, he turned more and more of the responsibilities over to Alexander who was a very capable leader and who was already leading the warriors on expedition against some of their enemies. Massasoit was succeeded, as Great Sachem, by his son Alexander, assisted by his brother, Philip.
The younger generation saw, in Alexander, a strong, new leader who could see the danger of catering to the English.
Both Philip and Weetamoo were very vocal in their condemnation of the English and word of their accusations soon reached Plymouth.
Together, Philip and Canonchet reasoned that it would take a great deal of preparation for such a war. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices), the focus here is culinary. Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. In the summer, the intoxicating scent of fresh sweet basil fills produce markets, and its brief season should be fully enjoyed.
Its warm, somewhat “woodsy” character lends itself especially well to recipes that contain tomatoes, beans, corn, and potatoes. They are best known for adding zest to rye and pumpernickel breads; try expanding their use to flavor recipes emphasizing potatoes or other root vegetables (such as parsnips or turnips) as well as cabbage varieties. A small amount goes a long way and is used to give fiery flavor to Mexican, Indian, and some Southeast Asian cuisines and is also useful in spicing Creole and Cajun specialties. The blends available in Spanish groceries, spice shops, and natural-food stores will be more robust and aromatic than those bought in supermarkets; you will also be able to choose from among milder and hotter varieties. Fresh chives are rarely seen in produce markets, but are easily grown in the kitchen garden—in fact, they proliferate like mad. Sometimes referred to as Spanish or Chinese parsley, this is the same herb whose seeds are the spice coriander.
One of the earliest spices recorded, cinnamon is also one of the most familiar and commonly used.
Cumin’s spicy and pleasantly hot flavor makes it a favorite seasoning in several ethnic cuisines; its zesty quality reduces the need for salt. Indian specialty-food stores and spice shops are good places to get fresh, aromatic curry blends with a choice of varying degrees of hotness. The seeds, less commonly used than the leaves, are used in pickling and may also be used as a milder substitute for caraway seeds in breads or as a topping for potato, cabbage, and casseroles. The same five spices are not always used, but some of the most common components are anise, fennel, cloves, black pepper, cinnamon, and ginger. A member of the lily family and related to onions, shallots, and the like, garlic has long been esteemed equally for its medicinal properties and its culinary qualities. Use marjoram in conjunction with other dried herbs to flavor vegetable dishes, Italian-style tomato sauces, bean stews, pizza sauces, soups, grain dishes, and vinaigrette salad dressings.
The fresh scent and menthol flavor of the mints are delightful, and they are popular and prolific kitchen-garden herbs.
Available in whole or ground form, the flavor of mustard seeds is subtly hot and slightly biting. The hard, nutlike nutmeg seed is optimally used freshly grated, however, the spice is more commonly sold and used in its dried, ground form. Its slightly sweet, warm flavor adds savor to tomato-based sauces, pastas, French-style salad dressing, and potato dishes.
Fortunately, fresh parsley is easy to grow on the windowsill and is also available inexpensively year-round, so there is little reason to buy this nutritious herb in dried form. Pepper is the second most commonly used seasoning after salt, not surprisingly, so its uses are too numerous, and too obvious, to enumerate here. Combining the seeds with the dried flesh of the pepper, this extremely hot spice is used in some of the incendiary dishes of India, Southeast Asia, Mexico, and in Cajun recipes from Louisiana.
You’ll certainly remember rosemary if you don’t use it sparingly, since its strong, piney flavor can be overwhelming. Summer savory, an annual plant, is more widely available and has a milder, sweeter flavor than the perennial winter savory. This spice has a unique, rather “woodsy” flavor and scent and is almost invariably one of the main components of curry mixes.
Of course it depends very much on how long they’ve been stored, and how long since they were ground. For further reading, you may find my book The Indian Kitchen useful- it gives information about 100 ingredients of the Indian Kitchen including spices and herbs. It has been so fun to watch his reaction to the newflavor each spice brings individually to a dish. At first I was very skeptical of this record as it was a family tradition passed down for many generations. She was very fond of her Grandmother, Freelove, knew all about her and stated on several occasions that Freelove's Mother was Sarah Mauwee, daughter of Joseph Mauwee, Sachem of Choosetown, and not Tabitha Rubbards (Roberts). Massasoit was the Sachem of this tribe, as well as being the Great Sachem over the entire Wampanoag Federation, which consisted of over 30 tribes in central and southeastern Massachusetts, Cape Cod, Martha's Vineyard and Nantucket. Welcome, Englishmen!" It was a cold and windy day, yet this Indian, who introduced himself as Samoset, Sachem of a tribe in Monhegan Island, Maine, wore only moccasins and a fringed loin skin. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency. It is most commonly sold in ground form, though the whole berry is available in spice shops and is used in pickling and to flavor broths and marinades. Though basil makes an excellent dried herb whose sweet-and-spicy flavor is welcome in many dishes, the result is very different when using it fresh. These aromatic seeds have a flavor that is hard to describe, but is appropriate for both sweet and savory dishes. Cayenne pepper lends itself to vegetable or bean stews, curries, chilies, spicy cold noodle dishes, and hot-and-sour dishes.
The consistent ingredients, along with chili pepper, often include cumin, oregano, and garlic, but may also contain salt and other seasonings as well.
A sweet, aromatic spice, cinnamon is often a component of curry blends and is a fixture in many baked goods, including custards, puddings, cakes, cookies, and fruit pies. Stewed fruits benefit from a handful of whole cloves while they are simmering, and fragrant pilafs are made even more so by addition of some whole cloves. It’s usually one of the three main components of curry mixes along with cumin and turmeric.
You will find cumin used extensively in curry blends and chili powder; in those spice mixes or on its own, it is an important seasoning in Indian and Mexican cuisines. Fresh dill is available for a few months out of the year, but may be hard to come by during the colder months. Fenugreek appears as an element of Indian curries and chutneys and is used as a pickling spice in the Far East.
The overall effect is sweet and slightly spicy, with a licorice undertone, since either anise or fennel is always present.
Ground ginger should generally not be considered a substitute for fresh ginger, but rather a hot-sweet, fragrant spice more appropriate to baked goods.
In Indian cuisine, fresh mint is commonly used in chutneys and in the palate-cooling relishes known as raitas, to add a refreshing note. Use dry mustard in soups, salad dressings, grain dishes, potato dishes, chilies, and curries. A sweet spice, nutmeg is a familiar flavoring in eggnog, custards, pumpkin and sweet-potato pies, and spice cakes. Its bright red color makes it an excellent garnish sprinkled on casseroles, vegetable pies, dips, and pates.

The fresh, mild herbal flavor of parsley is welcome in many culinary categories, including salads and salad dressings, soups, grain and bean dishes, casseroles, omelets, vegetable dishes, and herb breads. It is worth noting, however, that it’s preferable to buy whole black or white peppercorns and grind them as needed than to buy pre-ground pepper. Poppy seeds come in colors ranging from white to gray to black, but the best ones are the darkest. Saffron is primarily used in rice dishes, such as fruit-and-nut pilafs or the Spanish classic arroz con pollo, and is also utilized in some French and Middle and Far Eastern cookery and sometimes, but less commonly, in Indian cuisine. When preparing foods such as TVP, tempeh, or seitan, all of which can be used as meat substitutes, seasoning with sage can add to the meatlike sensation. Savory is a useful seasoning that imparts a subtle flavor that tastes like a cross between parsley and thyme. Thyme is an important seasoning in classic French and Creole recipes and is good used whenever a mixture of dried herbs is called for.
Would I have to buy them all fresh for a better taste, or are there some that taste just as potent if they’ve been stored?
But his eyes really light up when he starts being able to pick up the taste of single spices in the mixtures with food we have just made or ordered. Im also in the process of writing a food journal which friends of forever asked me to do as I create nearly all my own cooking recipes and even give guidance and instruction on cooking and uses of herbs and spices ad their benefits.Im also attempting to write a blog post on word press but my site is not fully ready.
She obtained her copy of Zerviah Newcomb's Chronical from Zerviah's original diary, in the hands of Josiah 3rd himself. The mildly spicy-sweet flavor of ground allspice enhances apple desserts, banana breads, spice cakes, cookies, chutneys, and recipes utilizing squash, pumpkin, or sweet potatoes. Fresh basil is the main component of pesto sauces and has a special affinity with tomato-based pasta sauces and fresh tomato salads (as in the classic tomato, mozzarella, and basil salad).
The whole seeds lend an aromatic quality to grain dishes, especially fruit-and-nut grain pilafs as well as curries containing potatoes or peas.
The flavor of chives is very much akin to that of scallions, yet more delicate, which makes them delightful to use raw when available fresh. Italian parsley is often recommended as a substitute for cilantro, although the effect is not the same at all.
Squash, pumpkin and sweet potatoes, whether in pies or as side dishes, always benefit from a sprinkling of cinnamon.
You may leave the cloves in the dishes you are making, but you may not enjoy biting into one, since the flavor is somewhat bitter. The most notable and constant elements of curry powders are cumin, coriander, and turmeric; the variables may be any of cayenne pepper, mustard, fenugreek, along with some sweet aromatics such as cinnamon, nutmeg, cloves, or cardamon. Five-spice powder, subtly used, is a nice addition to grilling sauces, black bean sauce, and miso sauces.
It appears extensively in the cuisines of Italy, India, Mexico, the Orient, Southeast Asia, the Middle East, and many more.
Gingerbread is one that comes to mind immediately, but it is almost as common as spice for pumpkin and squash pies. Ginseng is frequently marketed as a universal tonic for well-being, a general panacea for numerous ailments, and for its supposed powers as an aphrodisiac. It is often one of the spices used in curry mixes, and has a special affinity with winter squashes and spinach.
In dried form, it is a widely available, inexpensive herb useful in traditional Mexican, Italian, Greek, and Spanish recipes. When buying parsley, choose the Italian, flat-leafed parsley for cooking, since it’s more flavorful, and reserve the use of the curly-leafed parsley for garnishing. Their nutty flavor makes them a special addition to spice cakes and seed cakes and an excellent topping for breads and rolls. In the vegetarian realm, it may be used to flavor vegetable stews, herb breads, and tomato soups or sauces. Sage may also be used, rather sparingly, in salad dressings, grain dishes (try it on wild rice pilaf) and soups, particularly pumpkin or squash soups. Use it wherever a mixture of dried herbs is called for (in salad dressings, herb breads, soups, and sauces) or as a milder substitute for thyme, oregano, or marjoram.
Soups, vinaigrettes, grain and bean dishes, corn dishes, and tomato sauces all benefit from the distinctive flavor of thyme.
Every student is entitled for a 150 hours internship on filipino cuisine here in our school canteen.
Dried basil is good in soups, marinades and vinaigrettes, grain dishes, herb breads, and omelets.
In ground form, cardamom may be used in the same sort of baked goods in which you’d use allspice—squash, pumpkin, or sweet-potato pies, for example, or batter breads. It’s a logical addition to tomato-based enchilada sauces, but try adding it to a tomato-based pasta sauces as well to add a warm note.
Fresh chives add flavor to baked potatoes, potato salads, and in fact, most any fresh vegetable salad. Whole cinnamon sticks are nice to add to stewing fruits and simmering beverages, such as hot mulled cider. Ground cloves are often used in conjunction with cinnamon in baked goods, fruit pies, and squash, sweet-potato, and pumpkin recipes.
Almost any good Indian cookbook will give several variations of curry spice blends, which may be made at home by grinding whole spices or, even simpler, by combining good, fresh ground spices. Try green beans or root vegetables such as parsnips with a hint of the whole or ground seeds. Fresh garlic is almost always preferable, but garlic powder is an acceptable substitute in breading mixes for frying foods or in blended dips, where the flavor of raw garlic may be too strong. Ground ginger is also a pleasing enhancement for apple desserts, as well as for sweet-potato or winter-squash side dishes.
No conclusive proof is available for its claims, but the commercial value of ginseng continues to grow. In a pinch, use dried mint as a substitute for fresh in such recipes, but the effect will not be the same.
It’s also a common addition to salad dressings and does much to enhance the flavor of soups, grains, bean dishes, and pasta sauces. In addition, poppy seeds are a nice seasoning for noodle dishes, cabbage dishes, casseroles, and dishes utilizing root vegetables such as parsnips. Savory is known traditionally as the bean herb, because its flavor is thought to have a special affinity with most beans. Tarragon makes ordinary mayonnaise special and adds an unusual touch to omelets and tomato dishes.
I never gave thought to the dried herb, until you mentioned it above- always used it fresh. Im from Jamaica where spices and herbs are a must in our cooking where some of these spices are also grown, you are blessed, thanks again.
Bearce's Great-aunt, Mary Caroline, lived with Josiah III and Freelove Canfield Bearce for several years, listened to their ancestral stories, and made her own personal copy of Zerviah's diary supplement. Lawrence to what is now known as Lake Champlain where his party killed several Mohawks in a show of European strength and musketry. Chili powder is good in some Oriental-style sauces such as peanut or sesame sauce for noodles. Use dried chives in dips, dressings, soups, and sauces, where they will have a chance to reconstitute. Cloves enhance the flavors of apples and bananas in desserts and are occasionally used in curries and chutneys. Corn and cabbage recipes as well as vegetable relishes and hot-sweet chutneys are enhanced by the flavor of coriander. Aside from its obvious use in simplified Indian curry recipes (authentic Indian dishes usually combine individual curry spices in the recipe rather than using prepared curry powder), use curry powder to add zest and color to simple grain pilafs, lentil soups and stews, potato dishes, and egg recipes such as quiches or frittatas. Few summer salads are more simple or more refreshing then sliced cucumbers with coconut yogurt and chopped dill. It has been brought under cultivation both in Asia (particularly in Korea) and in North America.
There is no substitute for fresh mint in beverages or as a garnish for fresh strawberries or melons, fruit salads, and chocolate puddings. Cilantro adds an unusual zest to pinto bean stews, Spanish-style tomato sauces for enchiladas, tacos and the like, curried vegetable stews, and corn dishes such as corn-stuffed peppers.
A pinch of cumin in breads is an old European tradition, and this works particularly well in cornbread. Fresh or dried, dill is an excellent herb in hot and cold soups and is an offbeat addition to omelets.
Ginseng is now being incorporated into soft drinks marketed by natural-food companies and is also available in the form of liquids and powders (to be used in beverages or as tea) as well as in capsule form to be taken as a supplement.
Training Director Chef Rey Sotto Feliciano has created a program that will have professional, motivated and disciplined employees with great work ethic.
It is our goal to recognize the strengths, weaknesses and needs of the industry and to find solutions in these situations.A A culinary education can be expensive.
Students entering culinary schools are commonly misled about how much money they are going to make, or the level of position that can be attained coming out of school. Our mission is to provide affordable training that is task driven about the culinary industry today.
Our curriculum will not only teach students how to get the jobs, but also how to be successful at them. He further told them that Massasoit, the Great Sachem of the Wampanoags, was at Nemasket (a distance of about 15 miles) with many of his Counselors. We aim to be a competent educational source, to be respected and dedicated to the culinary industry as a whole for versatile training in the hospitality industry. They have had many years of experience in the field, and are well prepared to offer engaging and insightful instruction. Precision Cuts - Learn the basic and advanced cuts used every day in the Professional kitchen.

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