Side Orders Dessert

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BBQ PORK CHOP 13 GARLIC PEPPER CALAMARI 16 Grilled pork chops marinated with Thai spices and honey Calamari sauteed with fresh garlic, pepper, onions and mushrooms ORCHID SPICY PORK 13 Wok-fried ground pork with fresh jalapeñ0 pepper, onions, GARLIC PEPPER PRAWNS 17 and sweet basil Jumbo prawns sauteed with fresh garlic, pepper, zucchini, onions and mushrooms PEANUT BEEF (Our version of Pra Rama Long Song) 14 Sauteed, sliced beef tenderloin with peanut curry sauce, GINGER SCALLOPS 17 served on a bed of spinach and cabbage Sea scallops sauteed with onions, bell pepper, mushrooms and fresh ginger JALAPEÑO BEEF 14 Sauteed, sliced beef tenderloin with onions, jalapeño peppers SPICY SEAFOOD 18 and mushrooms Combination of seafood sauteed with fresh jalapeño, onions, mushrooms and Thai basil SEAFOOD CURRY 18 Prawns, scallops and calamari cooked in green curry sauce, with eggplant, zucchini and Thai basil BASIL CHICKEN »HOT« 13 Stir-fried chicken with fresh garlic, bell pepper, bamboo shoot and Thai basil BBQ CHICKEN 13 YELLOW CURRY CHICKEN Grilled half of chicken marinated with Thai herbs Chicken, potatoes, carrots and onions simmered in mild yellow curry and honey, served with sweet garlic sauce RED CURRY (chicken or beef) GREEN BEAN CHICKEN 13 Thai-style red curry with bamboo shoot, zucchini, bell pepper and basil Sauteed chicken, green beans, bell pepper with homemade chili sauce GREEN CURRY (chicken or beef) CRISPY ROAST DUCK 14 Thai-style green curry with eggplant, zucchini, bell pepper and basil Crisp roasted duck served on a bed of sauteed spinach PANANG CURRY with special soy sauce on the side Simmered in Panang curry sauce with bell pepper and Thai basil (chicken or beef) 13 (jumbo prawns or scallops) 16 PAD THAI Wok-fried thin rice noodles with tofu, egg, bean MIXED VEGETABLES 10 sprout and ground peanut Pan-fried mixed vegetables, fresh garlic and oyster sauce SINGAPORE NOODLES PRA RAMA PAK 10 Thai vermicelli wok-fried with egg, snap pea and green onions in curry sauce Steamed mixed vegetables and tofu topped with peanut curry sauce SPICY NOODLES VEGETARIAN CURRY 10 Wok-fried wide rice noodles with fresh jalapeño, bell pepper, garlic and basil Mixed vegetables, tofu cooked in red curry sauce and sweet basil PAD SEE-EIW CASHEW NUT TOFU 10 Wok-fried wide rice noodles with broccoli and bean sauce Sauteed tofu with fresh garlic, onions, mushrooms and cashew nut THAI -STYLE FRIED RICE Wok-fried jasmine rice with egg, onions and tomatoes SPICY TOFU 10 Sauteed fresh tofu with fresh garlic, bamboo shoot, onions, ORCHID FRIED RICE mushrooms and spicy sauce Wok-fried jasmine rice with egg, onions, cashew nut, pineapple and tomatoes EGGPLANT DELIGHT 10 (chicken or beef) 13 Sauteed sliced eggplant, tofu, onions & basil (prawns or scallops) 16 Side Orders Dessert CUCUMBER SALAD 5 STEAMED JASMINE RICE 2 FRIED BANANA 5 STICKY RICE with fresh mango 7 PEANUT CURRY SAUCE 5 BROWN RICE 3 with coconut ice cream 7 .

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Thai Pepper Lunch.Pdf
THAI PEPPER Vegetables, Tofu, Chicken, Beef, Pork $7.95 Combo (Chicken, Pork, Beef) $8.95 Shrimp, Squid, Fillet Tilapia $8.95 Duck $9.95 Thai Favorite Entree Thai Noodles Served with your choice of white, brown or fried rice ($1.00 extra) PAD THAI Traditional Thai rice noodles with egg, scallion, bean GINGER PERFECT sprouts, and ground peanuts Stir fried fresh ginger, mushroom, bell pepper, onion, carrots, and scallions in brown sauce D.U.I. ( SPICY NOODLES) Pan fried flat noodles with fresh basil, onion, broccoli, bell CASHEW NUTS WITH CHILI SAUCE pepper in chili garlic sauce Stir fried cashew nuts, bell pepper, onion, carrots, and scallions in chili sauce PAD SEE EWE Pan Fried flat noodles with egg, broccoli, carrots in Thai GARLIC LOVER sweet soy sauce Stir fried with touch of garlic & black pepper on bed of steamed veggies PAD WOON SEN Stir fried glass noodles with egg, carrot, onion and scallions THAI BASIL SAUCE in light brown sauce Stir fried onions, bell pepper, and basil leaves in chili sauce LAD NAH BROCCOLI WITH BROWN SAUCE Sautéed broccoli, carrot and snow peas with soybean Stir fried broccoli with carrots and mushroom gravy sauce over BABY CORN WITH BROWN SAUCE THAI SPAGHETTI Stir fried baby corn with carrots, mushroom and scallions Small noodle With your choice of curries PAD PRIK KING PAD THAI WOON SEN Stir fried green beans, carrots, and bell pepper in prik king Stir fried glass noodles with egg, scallions, bean sprouts sauce and ground peanuts SWEET AND SOUR SAUCE SINGAPORE NOODLE Stir fried onion, cucumber,
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Dine in Menu
THAI APPETIZERS Fried Tofu $ 6.955.95 Deep fried bean curd, served with sweet & sour sauce and ground peanuts. Crab Rangoon $ 6.955.95 Crispy pastry filled with cream cheese, chopped celery and crab meat, served with sweet & sour sauce. Crispy Thai Egg Roll $ 6.955.95 Deep fried thin crepe filled with carrot, cabbage, and glass noodles served with Thai sweet & sour sauce. Fresh Spring Roll $ 6.955.95 Fresh spring roll filled with cucumber, tofu, cabbage, topped with tangy tamarind sauce. Fish Cakes $ 6.955.95 Deep fried ground fish patties with Thai spice, served with fresh chopped cucumber topped with Thai style sweet chili and roasted ground peanuts. Pot Sticker (Chicken or Vegetable) $ 6.955.95 Fried dumpling filled with chicken or vegetable, served w/ sweet soy sauce. Chive Dumpling $ 6.955.95 Pan-fried dumpling filled with Asian chives, served with sweet soy sauce. Shumai $ 6.955.95 Steamed shrimp dumpling, served with Thai sweet soy sauce. Shrimp in the Blanket $ 8.957.95 Deep fried marinated shrimp, celery, and basil leaves wrapped in spring roll skin served with homemade sweet & sour sauce. Chicken Satay $ 12.958.95 Chicken marinated and skewered, served with peanut sauce and cu- cumber salad. Ban Thai Appetizer $ 15.9514.95 2 Satays, 2 Crab Rangoons, 2 Thai Egg Roll, and 2 Pot Stickers. SOUP Choice of: Chicken/Beef/Vegetable/Tofu Shrimp/Seafood $12.95, Salmon/Soft-shell Crab $16.95 Tom Yum (Choice of meat) $ 8.957.95 Thai hot & sour soup, lemon grass, mushrooms, tomatoes, lime leaves, cilantro, scallion, lime juice with Thai sweet chili paste.
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Download Herb Seed Assortment 2019/20
Herbs Allium schoenoprasum Chives xx for salads, pizza, soups, curd cheese fine for pot culture and home gardening medium standard strain thick fast regrowth Allium tuberosum Garlic Chives, Chinese Leek xx used as substitute for chives and garlic ín autumn and winter; as well for asia dishes Allium ursinum Ramsons xx chopped leaves sparingly used as substitute for garlic; cold germinator Anethum graveolens Dill x Leaves go well with sour cream and cucumber dishes, seeds are an ingredient in pickles, sauerkraut and fruit pies. Common universal variety; but mainly for seed harvest because of early flowering Strong leaved, Tetra-Dill late flowering; especially for leaf production Mammoth very broad and big leaflets, very aromatic; late flowering; for year round production Dukat, Superdukat universal late flowered varieties, fine filigree leaflets SX-951 thick foliage with dark, silvery-blue-green leaves; extend harvest period, because of highly resistant to bolting SX-952 for openfield and pot production, because of compact growth and good leaves covering; healthy, medium-green, late-flowering and dense-leaved SX-953 for pot cultivation; dark green color; upright and compact growing SX-781 mid-early; high-yielding; for forcing and openfield production; thick foliage; medium green leaves SX-782 late-flowering, universal variety, for all types of cultivation; very dark green Anthriscus cerefolium Chervil x the dark green leaves are used in culinary dishes like (and with) parsley Common fine cut dark green leaves; late sowing will not or hardly
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Part B Other Products Referred to in Article 2(1)
Part B Other products referred to in Article 2(1) Other products References to Part A to which the same MRLs apply (1) Main product of the group or subgroup Code number Category Code number or Common names/synonyms Scientific names Name of the group or subgroup 0110010-001 Natsudaidais Citrus natsudaidai 0110010-002 Shaddocks/pomelos Citrus maxima; syn: Citrus grandis 0110010-003 Sweeties/oroblancos Citrus grandis x Citrus paradisi 0110010 Grapefruits 0110010-004 Tangelolos Citrus paradisi x tangelo 0110010-005 Tangelos (except minneolas)/Ugli® Citrus tangelo 0110010-990 Other hybrids of Citrus paradisi , not elsewhere mentioned 0110020-001 Bergamots Citrus bergamia 0110020-002 Bitter oranges/sour oranges Citrus aurantium 0110020-003 Blood oranges Citrus sinensis 0110020 Oranges 0110020-004 Cara caras Citrus sinensis 0110020-005 Chinottos Citrus myrtifolia 0110020-006 Trifoliate oranges Poncirus trifoliata 0110020-990 Other hybrids of Citrus sinensis, not elsewhere mentioned 0110030-001 Buddha's hands/Buddha's fingers Citrus medica var. sarcodactyla 0110030 Lemons 0110030-002 Citrons Citrus medica 0110040-001 Indian sweet limes/Palestine sweet limes Citrus limettioides 0110040-002 Kaffir limes Citrus hystrix 0110040 Limes 0110040-003 Sweet limes/mosambis Citrus limetta 0110040-004 Tahiti limes Citrus latifolia 0110040-005 Limequats Citrus aurantiifolia x Fortunella spp. 0110050-001 Calamondins Citrus madurensis 0110050-002 Clementines Citrus clementina 0110050-003 Cleopatra mandarins Citrus reshni 0110050-004 Minneolas Citrus tangelo 0110050 Mandarins 0110050-005 Satsumas/clausellinas Citrus unshiu 0110050-006 Tangerines/dancy mandarins Citrus tangerina 0110050-007 Tangors Citrus nobilis 0110050-990 Other hybrids of Citrus reticulata , not elsewhere mentioned 0120010-001 Apricot kernels Armeniaca vulgaris; syn: Prunus armeniaca 0120010-002 Bitter almonds Amygdalus communis var.
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Herbaceous: Six Important Flavors in Herbs 1. Anethole (the taste of anise or licorice, ouzo, pernod, sambuca): tarragon and fennel have anethole, and even basil has a mild anethole flavor. Thai basil has a strong anethole taste. The licorice herbs are the most food friendly herbs available. Use licorice herbs, and your food—especially any fish or seafood dish—will sparkle. These anise-tasting herbs are also spectacular on eggs, cheese, meat, and tomatoes. French tarragon (a different taste than Russian tarragon), is the flavor found in béarnaise sauce. http://www.epicurious.com/recipes/food/views/bearnaise-sauce- 395049 2. Lemon tasting herbs: lemongrass, lemon verbena, lemon thyme, and sorrel. It’s easy to add lemon to nearly any dish. So make sure than your herb garden contains at least one of the lemon-tasting herbs. 3. Resinous, herbs such as rosemary, thyme, and sage, have a resin, or woody, quality. The flavor of resinous herbs comes through in cooking and is a wonderful match for meats. But be careful. That taste can overpower: the longer rosemary cooks, the stronger the flavor gets. Sage and thyme are very easy to grow and will come back with vigor next year. The flavor of sage is also quite musky in taste and aroma, which is why it blends so well with beans and meats. 4. Grassy: such as dill and parsley. Don’t overlook the value of parsley. It is very herbaceous, which offers a balance to other flavors on the plate. Parsley has a very mild anethole taste. For example, Italians use a garnish called gremolati, where the heat of raw garlic is blended with the sour of lemon zest and balanced with a whole bunch of grassy parsley.
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Vegetation Analysis of Urban Ethnic Markets Shows Supermarket Generalists and Chinatown Ethnic-Specialist Vendors
Vegetation Analysis of Urban Ethnic Markets Shows Supermarket Generalists and Chinatown Ethnic-specialist Vendors Research My Lien Thi Nguyen, Julia Wieting and Katherine T. Doherty Abstract The growing cultural diversity in the United States calls est number of foreign-born residents in eight decades attention to ethnobotanical studies of urban ethnic food (Camarota 2005). This culturally rich population will un- markets. These venues illustrate dynamic interactions doubtedly have a big impact on food choices in the U.S. between people and plants. A market survey of the Chi- due to the strong link between food and ethnicity (Kalcik natown markets in Honolulu, Hawai`i was conducted to 1984). Food markets are an important venue to study the collect empirical data on this culturally rich urban area. dynamic use of plants by ethnic and immigrant commu- The objectives included: (1) To analyze the food plant nities (Nguyen 2005b, Pemberton & Lee 1996, Porter- richness of selected Chinatown markets in comparison to field Jr. 1951, Wang & Lo 2007, Whitaker & Cutler 1966). local mainstream supermarkets; and (2) To test the use The market acts to bring people of similar culinary tradi- of vegetation analysis to describe the structure of these tions together as they provide the ingredients necessary markets (e.g., “ethnic markets”). Surveys and mapping of for cuisine, which contributes to one’s sense of ethnicity food plants at three market areas in Chinatown and three (Cunningham 2001, You-Kai et al. 2004). They are also mainstream supermarkets were conducted between Feb- an area where people of similar cultural backgrounds can ruary and March 2006.
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CRISPY CALAMARI Avocado-Salsa Verde + Sweet Thai Chimichurri GUACAMOLES
CRUDOS *MARKET OYSTERS Cucumber aguachile, ponzu arriera + Lime *WHITE FISH TIRADITO Spanish olive oil, yuzu + dehydrated soy *JALAPEÑO YELLOWTAIL Citrus ponzu, jalapeño + crispy leeks *WHITE FISH CEVICHE Classic preperation + ponzu ice | GF *LOBSTER CEVICHE Coconut-lime water, mango chamoy + avocado *RAINBOW CEVICHE Tuna, salmon, hamachi, white soy, citrus juice + jalapeño OCTOPUS AGUACHILE Serrano-citrus broth, butternut squash puree + quinoa *AHI TUNA TOSTADA ”D.F. Style” chipotle aioli, citrus ponzu + crispy leeks SNACKS WOOD FIRED EDAMAME Spicy miso butter, togarachi + lime | GF V SHISHITO PEPPERS Soy caramel + bonito flakes CRISPY ROCK SHRIMP Spicy mayo, wasabi peas + jalapeño escabeche BACON + MEDJOOL DATES Queso oaxaca, chorizo + foie gras sauce CRISPY CALAMARI Avocado-salsa verde + sweet Thai chimichurri GUACAMOLES TRADITIONAL Classic preparation | V POMEGRANATE Dried fruits + fresh pomegranate | V KING CRAB Poached crab leg + citrus-butter mango salsa SOUPS & SALADS CUCUMBER + SEAWEED SALAD Cucumber-citros broth + seasame seeds | V MIXED GREENS SALAD Crispy onions + ginger dressing | V MISO SOUP Scallions, cilantro + tofu PORK BELLY POZOLE RAMEN Green broth + traditional mexican garnishes TACOS 2 TACOS PESCADO DORADO Crispy mahi mahi, jalapeno-lime ranch + sriracha LOBSTER Flour tortilla, white bean puree, garlic mojo + serrano-crema WOOD FIRED CHICKEN Red chili marinade, citrus slaw + salsa verde cremosa | GF KOREAN BEEF Braised short rib, kimchee, pickled veggies + bulgogi sauce SKIRT STEAK Escabeche + molcajete sauce | GF
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Holy Basil Scientific Names: Ocimum Sanctum / Ocimum Tenuiflorum
Holy Basil scientific names: Ocimum sanctum / Ocimum tenuiflorum Holy basil has been used for culinary and medicinal purposes for thousands of years in India and S.E. Asia. Its distinct cooling mellow “peppery” flavor distinguishes it from other varieties of basil. The aroma is a blend of peppermint, cloves, licorice and lemon. This flavor and aroma make holy basil an essential ingredient for Thai cooking. In addition to its culinary use, holy basil is a medicinal herb in the category known as “adaptogens.” Adaptogens are the precious gemstones of botanical medicine. Ancient traditions gave them spiritual significance and made amazing claims of supernormal healing abilities based on their consistent extraordinary results. The Hindu name for holy basil is “Tulsi” which means “the incomparable one.” Tulsi holds a special status in Hindu mythology where it is considered sacred. Today clinical research and scientific studies are verifying many of the medical claims of the ancient masters. The wide range and depth of healing abilities of adaptogens is due to their ability to promote homeostasis (balance) throughout the body. Chronic stress contributes to a wide spectrum of health problems. Holy basil enhances the body’s ability to function optimally in the face of physical, mental and emotional stress. The primary adaptogenic metabolic pathway taken by holy basil is to balance adrenaline, cortisol and corticostrone stress hormone levels. While a certain level of stress is healthy, chronic (on-gong) stress is damaging and requires therapeutic intervention. Balanced levels of stress hormones such as corticosteron promoted by holy basil result in improved cognitive functions such as memory and mental clarity and reduces the risk of age-related degenerative mental disorders.
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Basil-Leaf-Menu-102316.Pdf
The Basil Leaf Thai & Sushi Restaurant www.TheBasilLeafWS.com THAITHAI----LUNCHLUNCH SPECIAL MENU Weekday Lunch Special: Monday-Friday 11:00 am.-2:30 pm . (Served with a Spring Roll) Chicken, Pork, Tofu or Vegetable $7.99 *Beef $8.99 * Shrimp $10.99 * Seafood combo *12.99 1. Red Curry* (Kaeng Deang): Red curry paste with coconut milk, bell peppers, bamboo shoots and fresh basil leaves. 2. Green CurryCurry** (Kaeng Khaiw Wan): Green curry paste with coconut milk, eggplant, bell peppers, bamboo shoots and fresh basil leaves. 3. Pad Kra Prao (Thai basil): Sautéed fresh chili sauce, bell peppers, carrots, onions and fresh basil leaves. 4. Pad Mamaung (Cashew nut): Cashew nuts, bell peppers, onions, carrots, celery, water chestnuts and pineapple. 5. Pad Prik PowPow**( Chili paste): Thai special chili paste with bell peppers, onions, scallions, carrots, broccoli, zucchini and fresh basil leaves. 6. Pad Pak (Mixed Vegetables): Mixed vegetables with a delicious house sauce. 7. Pad Peaw Wan : Onion, pineapple, water chestnuts, tomatoes, cucumber, scallions and bell peppers stir fried with sweet and sour sauce. 8. House Fried RiceRice: Jasmine rice stir fried with egg, onions, carrots, snow peas, scallions and tomato. 9. Pad ThaiThai: Stir fried small rice noodles with a special tamarind sauce, egg, scallions, and bean sprouts served with ground peanuts. 10. Pad Kee MaoMao** (Drunken Noodle): Stir fried large noodles with chili, carrots, onions, broccoli, bell peppers and fresh basil leaves in special house brown sauce. 11. Thai Boat or “““ PhoPhoPho”Pho ””” (Noodle Soup): Rice noodles, onions, scallions and fried garlic. Served with fresh basil leaves, bean sprouts and lime.
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SHB-Botanical-Index.Pdf
List of botanical and common names for herbs and spices copyright Ian Hemphill 2016 INDEX OF BOTANICAL NAMES OF SPICES & HERBS in The Spice & Herb Bible Third Edition by Ian Hemphill, Published by Robert Rose Inc. Canada BOTANICAL NAME FAMILY COMMONLY USED NAMES PAGE www.herbies.com.au Carum ajowan Apiaceae ajwain, bishop's weed, carum 46 Trachyspermum ammi Apiaceae ajwain, bishop's weed, carum 46 Solanum centrale Solanaceae akudjura, kutjera, bush tomato, desert raisins 52 Solanum chippendalei Solanaceae akudjura, kutjera, bush tomato, desert raisins 52 Smyrnium olusatrum Apiaceae black lovage, horse parsley, potherb, smyrnium, wild celery 57 Pimenta dioica Myrtaceae bay rum berry, clove pepper, pimento, Jamaica pepper 61 Pimenta racemosa Myrtaceae bayberry tree 61 Calycanthus floridus Myrtaceae Carolina allspice 61 Calycanthus occidentalis Myrtaceae Californian allspice 61 Mangifera indica Anacardiaceae amchur, amchoor, green mango powder 68 Angelica archangelica Apiaceae garden angelica, great angelica, holy ghost, masterwort 73 Archangelica officinalis Apiaceae garden angelica, great angelica, holy ghost, masterwort 73 Pimpenella anisum Apiaceae aniseed, anise, anise seed, sweet cumin 78 Bixa orellana Bixaceae annatto, achiote, bija, latkhan, lipstick tree, roucou 83 Ferula asafoetida Apiaceae asafoetida, asafetida, devil's dung, hing, hingra, laser 89 Melissa officinalis Lamiaceae balm, bee balm, lemon balm, melissa, sweet balm 94 Berberis vulgaris Berberidaceae barberry, holy thorn, jaundice berry, zareshk, sowberry 100 Ocimum basilicum Lumiaceae basil, sweet basil 104 Ocimum basilicum minimum Lumiaceae bush basil 104 Ocimum cannum sims Lumiaceae Thai basil 104 Page 1 of 12 List of botanical and common names for herbs and spices copyright Ian Hemphill 2016 INDEX OF BOTANICAL NAMES OF SPICES & HERBS in The Spice & Herb Bible Third Edition by Ian Hemphill, Published by Robert Rose Inc.
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Herbs and Flowers Available at the 2021 WCG Plant Sale Jump To: Herbs, Flowers, Ground Covers and Grasses
Herbs and Flowers Available at the 2021 WCG Plant Sale Jump to: Herbs, Flowers, Ground Covers and Grasses Herbs Genus and Variety Common Name Description Easy to grow and tolerant to drought. Catnip pleasantly stimulates your cat's pheromone receptors, resulting in temporary euphoria. Can also be used by humans to make a warm, minty tea that is used to induce sleep and said to Nepeta Cataria Catnip relieve cold symptoms. Can be a very invasive, to keep it from overrunning try growing it in a container. Roman Chamomile can be used to make a fragrant pathway or a nice, aromatic surprise tucked among other garden plants. If it pushes against other plants, it can get up to a foot high with bloom. It can also be mowed to the ground to Chamomile Roman Chamomile keep it flat. However, it is an important beneficial insect plant so leaving those flowers on may be a better choice! The flat, tender leaves have a flavor midway between garlic and onion. Delicious in salads, spreads and flavored vinegars. Perennial in Zones 3-10. Include garlic chives in perennial borders, herb gardens, vegetable and containers, indoors and Allium tuberosum Garlic Chives out. Chives are cool-season, cold-tolerant perennials that are planted in early spring. Be mindful when planting this herb, as it will take over your garden if the flowers are left to ripen (the flowers scatter the seeds). However, this plant is easy to dig Allium schoenoprasum Chives up and move if it overwhelms your garden. Annual herb used in cuisines around the world.
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Dried Pepper Infographic
thomasfresh.com FOR USE IN RECIPES WEAR GLOVES REHYDRATED. Dried chilies can be re-hydrated by soaking in hot water for 20-30 minutes or more. If the seeds are to be removed, it is usually easiest to remove the stem and shake out the seeds before soaking. If liquid is called for in the recipe (for example, for a sauce or soup), then the soaking water may used as part of the liquid; however, taste it first and do not use it if the soaking liquid tastes bitter. WHOLE. Dried chilies can be used whole to season hot dishes such as a soup or stir-fry. The whole chili DRIED may be removed before serving. ROASTED. Dried chilies can be roasted before grinding into a PEPPER powder, preparing as a sauce, or rehydrating for use in a recipe. Roasting enhances the flavor and brings out the essence of a particular chili, creat- ing depth of flavor in the finished recipe. Roast GROUND. peppers by turning them with a pair of tongs in a dry skillet over medium-high heat until they are varieties Dried chilies can be ground, with or without the There are seemingly a fragrant and change color, usually just a few seeds to a coarse or fine powder. Chili powder minutes. For large amounts of peppers, place in million chile pepper can be used as a seasoning in many dishes such one layer in a roasting pan, and roast in a 350°F as dry rubs or marinades, soups, meat fillings, oven for several minutes. The color should darken varieties out there.
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