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Eggpops Are the Perfect Solution for the Hottest Trends in Customized, Portable Protein!
EGGPOPS ARE THE PERFECT SOLUTION FOR THE HOTTEST TRENDS IN CUSTOMIZED, PORTABLE PROTEIN! See back for recipe inspiration! EGGPOPS ARE SIMPLE, FUN AND ATTENTION GRABBING — which makes them perfect for serving as an LTO item, as part of a PopUp concept or at special events. Sauce ‘em, dip ‘em, coat ‘em, pickle ‘em, dust ‘em! EggPops are an ideal canvas for exploring global flavors. MEDITERRANEAN/ GLOBAL LATIN AMERICAN/ NORTH ASIAN MIDDLE EAST/ CARIBBEAN AMERICA FOCUS NORTH AFRICAN Chili Lime Tandoori Spicy Orange Blossom Water Smoked BRINE/MARINADE/ Salsa Verde Ginger Mirin Piri Piri Dill Pickle Juice SMOKED - Submerge a Jalapeño Pineapple Miso Sauce Pepperoncini Juice Beet Juice shelled hard-boiled egg in Mojo Soy Dashi Green Olive Juice Buffalo Sauce brine or marinade for a few hours to infuse the flavors into the egg. Or trying smoking it for a unique flavor profile. (and/or) (and/or) (and/or) (and/or) Salsa Verde Crema Sriracha Aioli Tzatziki Maple Bacon Glaze Sofrito Aioli Sambal Crema Shakshuka Dip French Onion Dip Zesty Al Pastor Crema Gochujang Aioli Green Goddess Dressing Cajun Remoulade Chimichurri Sauce Thai Sweet Chili Sauce Sun-Dried Tomato Pesto Pimento Cheese Crema DIP - Create a dip/sauce Aji Amarillo Crema Szechuan Orange Sauce Harissa Yogurt Blue Cheese Dip base for the shelled Pinapple Jerk Glaze Korean BBQ Sauce Romesco Aioli South Carolina Mustard BBQ hard-boiled eggpop to Guajillo Pepper Confit Kaya Coconut Cream Balsamic Aioli Blackened Cajun Aioli rest in. (and/or) (and/or) (and/or) (and/or) Elotes Flavored Powder -
OLD BAY SEASONING Nutrition Facts
901410257 - OLD BAY SEASONING OLD BAY® Seasoning delivers authentic, legendary flavor originating right from the Chesapeake Bay area: OLD BAY Seasoning features a premium blend of 18 herbs and spices including celery salt, red and black pepper and paprika to add beloved, unmatched taste that enhances any chef-inspired recipe. OLD BAY Seasoning is Kosher with no added MSG. Born in the heart of the Chesapeake Bay area, OLD BAY has been a time-honored brand and world-famous seasoning for over 75 years. There are 12/6 oz. plastic cans per case. Our 6 oz. OLD BAY Seasoning size is perfect to have on hand for front-of-house use or as an accompaniment to bar and tabletops. OLD BAY Seasoning is the premium, all-purpose seasoning that’s exceptional on a variety of menu items from seafood and chicken to chowder, pizza, fries and so much more. To those who love its flavor, OLD BAY is more than just a seasoning—it’s a cherished pastime, a fond memory revisited again and again. Brand: Old Bay® Nutrition Facts Ingredients Serving Size 0.6g (0.6g) Ingredients: Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper And Black Pepper), And Servings Per Container: 283 Paprika. Amount Per Serving Case Specifications 0 Calories GTIN 00070328010456 Case Gross Weight 3.62 LB Pack Size 8 / 6OZ Case Net Weight 3 LB % Daily Value* Shelf Life 540 Days Case L,W,H 8.69 IN, 6.69 IN, 3.41 IN Total Fat 0 g 0% Tie x High 31 x 13 Cube 0.12 CF Saturated Fat 0 g 0% Trans Fat 0 g Preparation and Cooking 0 mg 0% Cholesterol No preparation necessary. -
Try These Olive Oil & Balsamic Vinegar Combinations
Try these Olive Oil & Balsamic Vinegar Combinations Olive Oil + Balsamic (Swirl to mix) Lemon + Honey - Ginger , Oregano or Raspberry Lemon + Comice Pear, Lavender or Passion Fruit Baklouti Green Chili + Grapefruit, Peach or Honey Ginger Lemon + Cascadian Wild Raspberry or Cranberry-Pear Baklouti Green Chili + Pineapple or Pomegranate-Quince Milanese Gremolata + Grapefruit or Neapolitan Herb Basil + Strawberry, Comice Pear or Black Mission Fig Milanese Gremolata + Lemongrass-Mint or Oregano Basil + Blackberry-Ginger, Vanilla, Lavender or Blueberry Milanese Gremolata + Sicilian Lemon or Black Mission Fig Blood Orange + Cinnamon-Pear or Dark Chocolate Wild Mushroom/Sage + Sicilian Lemon or Blenheim Apricot Blood Orange + Espresso, Maple, Blueberry or Tangerine Wild Mushroom/Sage + Cranberry-Pear or Black Cherry Blood Orange + Lavender, Peach or Black Mission Fig Persian Lime + Blackberry-Ginger or Cinnamon-Pear Butter + Maple, Lemon, Coconut or Dark Chocolate Persian Lime + Honey-Ginger, Key Lime, Lavender or Vanilla Cayenne Chili + Mango, Peach or Cara-Cara Orange/Vanilla Persian Lime + Red Apple, Coconut or Gravenstein Apple Cayenne Chili + Coconut, Cascadian Wild Rasp. or Pineapple Rosemary + Sicilian Lemon, Comice Pear or Pomegranate Chaabani Chili + Neapolitan Herb or Sicilian Lemon Rosemary + Neapolitan Herb, Cranberry-Pear or Blenheim Apricot Chaabani Chili + Comice Pear or Gravenstein Apple Rosemary + Blackberry-Ginger, Mango or Black Cherry Chipotle + Dark Chocolate, Jalapeño or Strawberry Rosemary + Cascadian Wild Raspberry Chipotle -
Savory Guide
The Herb Society of America's Essential Guide to Savory 2015 Herb of the Year 1 Introduction As with previous publications of The Herb Society of America's Essential Guides we have developed The Herb Society of America's Essential The Herb Society Guide to Savory in order to promote the knowledge, of America is use, and delight of herbs - the Society's mission. We hope that this guide will be a starting point for studies dedicated to the of savory and that you will develop an understanding and appreciation of what we, the editors, deem to be an knowledge, use underutilized herb in our modern times. and delight of In starting to put this guide together we first had to ask ourselves what it would cover. Unlike dill, herbs through horseradish, or rosemary, savory is not one distinct species. It is a general term that covers mainly the educational genus Satureja, but as time and botanists have fractured the many plants that have been called programs, savories, the title now refers to multiple genera. As research and some of the most important savories still belong to the genus Satureja our main focus will be on those plants, sharing the but we will also include some of their close cousins. The more the merrier! experience of its Savories are very historical plants and have long been utilized in their native regions of southern members with the Europe, western Asia, and parts of North America. It community. is our hope that all members of The Herb Society of America who don't already grow and use savories will grow at least one of them in the year 2015 and try cooking with it. -
Homemade Spices to Help You Save Time and Money
36 Homemade Spices to Help You Save Time and Money POULTRY SEASONING GREEK SEASONING 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. ¼ C dried oregano leaves; 2 TBS fennel seeds; 2 powdered ginger; 1 tsp. marjoram; 1 ½ tsp. thyme; 3 T TBS crushed dried lemon grass; ¾ tsp. black pepper packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken HERB MIX bouillon powder; 1 pkg. Lipton cup tomato soup mix Mix together in a mortar and pestle and then store 1 T onion powder; 1 T garlic powder; 1 T dried in an airtight container. When ready to use, mix 1 parsley flakes; 1 t. dried basil leaves; 1 t. dried tablespoon to 1 cup of flour for coating on any type thyme leaves; 1 t. dried marjoram leaves; 1 t. of pultry such as chicken, turkey, and cornish game pepper hens. HERBS DE PROVENCE CHILI POWDER 1 T dried basil leaves; 1 T dried marjoram leaves; 1 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red T dried summer savory leaves; 1 T dried thyme or cayenne pepper; ½ tsp. garlic powder leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds CINNAMON SUGAR BREAKFAST SAUSAGE SEASONING 1 c granulated sugar; 2 T ground cinnamon 1 teaspoon Celtic sea salt; 1 teaspoon chili powder CREOLE SEASONING blend; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ½ teaspoon ground ginger; ¼ teaspoon onion 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black powder; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 2 ½ t. -
Old Bay Seasoning FC (280G)
Old Bay Seasoning FC (280g) Additional Information Product Code 528557 Product Description Blend of Herbs and Spices Height (mm) 142.0000 Length (mm) 214.0000 Width (mm) 142.0000 Outer EAN 1 5000225054418 Storage Type Ambient Brand R H Amar And Co Ingredients Salt, Sugar, Paprika (16%), MUSTARD Flour (13.1%), Ground CELERY Seed (12%), Black Pepper, Cayenne Pepper, Bay Leaves, Cloves, Ingredients Coriander Seed, Thyme, Basil, Anti-Caking Agent: (Silicon Dioxide), Ground Nutmeg, Rosemary, Savory, Allspice. Dietary Information Approved for a Halal Diet No Approved for a Kosher Diet No Suitable for Coeliacs No Suitable for Lactose-Free Diet Yes Suitable for a Vegan Diet Yes Suitable for a Vegetarian Diet Yes 29/09/2021 1 https://www.henderson-foodservice.com/old-bay-seasoning-fc-6-x-280g.html Allergens Celery Yes Gluten No Crustacea No Eggs No Fish No Lupin No Milk No Molluscs No Mustard Yes Nuts No Peanuts No Sesame No SOYA No Sulphites No Nutritional Information Carbohydrate Per 100g (g) 33.5 g Carbohydrate of which Sugars per 100g (g) 23.6 g Fat per 100g (g) 10.1 g Fat of which Saturates per 100g (g) 1.16 g Energy per 100g (kcal) 311 kcal Energy per 100g (kJ) 1303 kJ Protein per 100g (g) 8.9 g Salt per 100g (g) 25.15 g Disclaimer: While we endeavour to ensure the accuracy of all product, pricing and nutritional data at all times, and that information is provided in good faith, we are not the manufacturers of these products and any such information we provide is therefore reliant on the accuracy and completeness of information provided to us by our suppliers. -
Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish. -
Picturing France
Picturing France Classroom Guide VISUAL ARTS PHOTOGRAPHY ORIENTATION ART APPRECIATION STUDIO Traveling around France SOCIAL STUDIES Seeing Time and Pl ace Introduction to Color CULTURE / HISTORY PARIS GEOGRAPHY PaintingStyles GOVERNMENT / CIVICS Paris by Night Private Inve stigation LITERATURELANGUAGE / CRITICISM ARTS Casual and Formal Composition Modernizing Paris SPEAKING / WRITING Department Stores FRENCH LANGUAGE Haute Couture FONTAINEBLEAU Focus and Mo vement Painters, Politics, an d Parks MUSIC / DANCENATURAL / DRAMA SCIENCE I y Fontainebleau MATH Into the Forest ATreebyAnyOther Nam e Photograph or Painting, M. Pa scal? ÎLE-DE-FRANCE A Fore st Outing Think L ike a Salon Juror Form Your Own Ava nt-Garde The Flo ating Studio AUVERGNE/ On the River FRANCHE-COMTÉ Stream of Con sciousness Cheese! Mountains of Fra nce Volcanoes in France? NORMANDY “I Cannot Pain tan Angel” Writing en Plein Air Culture Clash Do-It-Yourself Pointillist Painting BRITTANY Comparing Two Studie s Wish You W ere Here Synthétisme Creating a Moo d Celtic Culture PROVENCE Dressing the Part Regional Still Life Color and Emo tion Expressive Marks Color Collectio n Japanese Prin ts Legend o f the Château Noir The Mistral REVIEW Winds Worldwide Poster Puzzle Travelby Clue Picturing France Classroom Guide NATIONAL GALLERY OF ART, WASHINGTON page ii This Classroom Guide is a component of the Picturing France teaching packet. © 2008 Board of Trustees of the National Gallery of Art, Washington Prepared by the Division of Education, with contributions by Robyn Asleson, Elsa Bénard, Carla Brenner, Sarah Diallo, Rachel Goldberg, Leo Kasun, Amy Lewis, Donna Mann, Marjorie McMahon, Lisa Meyerowitz, Barbara Moore, Rachel Richards, Jennifer Riddell, and Paige Simpson. -
Printable Spice & Baking Pantry Staples Lists
SPICE PANTRY STAPLES Allspice Dried Mustard Powder Basil Crush Red Pepper Flakes Bay Leaves Hickory Liquid Smoke (Stubb's) Cayenne Low-sodium Soy Sauce Chili Powder Beef Stock Cinnamon Chicken Stock Cloves Worcestershire Sauce Cumin Balsamic Vinegar Curry Powder Apple Cider Vinegar Dill Pure Vanilla Extract Garlic Powder Pure Maple Syrup Ground Ginger Honey Nutmeg Toasted Sesame Oil Onion Powder Lemon Juice Oregano Dijon Mustard Paprika Sriracha Black pepper grinder Parmesan Rosemary Unsalted Butter Sage Minced Fresh Ginger Thyme Olive Oil Seasoned Salt Sour Cream Kosher Salt Canned Tomatoes Sea Salt Tomato Paste Tarragon Dry white and Dry Red Wine kitchenjoyblog.com BAKING PANTRY STAPLES Allspice Corn Starch Nutmeg Tapioca Starch Ground Ginger Lemon Juice Cloves Chocolate Chips Cinnamon Chocolate Bars Baking Powder Coconut Flakes Baking Soda Old-Fashioned Oats Cream of Tartar Instant Yeast Granulated Sugar Molasses Light Brown Sugar Light Corn Syrup Dark Brown Sugar Honey Kosher Salt Pure Maple Syrup Sea Salt Assorted Nuts Unsweetened Cocoa Powder Raisins Dutch Process Cocoa Powder Dried Cherries Pure Vanilla Extract Frozen Blueberries Confectioners Sugar Frozen Cherries Unsalted Butter Almond Paste Shortening Evaporated Milk Canola Oil Cornmeal Cooking Spray Peanut Butter All Purpose Flour Sour Cream Bread Flour Parchment Paper Whole Wheat Flour Muffin Liners kitchenjoyblog.com DRY GOODS PANTRY STAPLES Spaghetti Noodles Balsamic Vinegar Lasagna Noodles Rice Vinegar Elbow Macaroni Apple Cider Vinegar Cavatappi Noodles Chicken Stock Ramen -
Cooking Substitutions
COOKINGScience of Spices: Turmeric SUBSTITUTIONS General Facts The lists below are meant to help you replace ingredients with confidence. Dairy Flavor and texture are important considerations when substituting dairy products. The ingredients below are ordered from thinnest to thickest. If you don’t have the specific substitute on hand, then move up or down the list. Science of Spices: Turmeric Ingredient Substitution General Facts Half-and-half or heavy cream thinned with water, Milk evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk. Thicken milk with a little cornstarch or flour (about Half-and-half 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water. For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased Heavy Cream sweetness), or cream cheese whisked with a little water also work. Note: Alternatives won’t whip into fluffy whipped cream. If using butter to conduct heat, as in pan-frying, use olive oil or other fats. For flavor substitutions, like butter in risotto or Butter polenta, a number of creamy options like heavy cream or mascarpone will work. Tangy, textural ingredients like crema, crème fraîche, Creamy mascarpone, Neufchâtel, Quark, queso fresco, sour cream or Dairy Products yogurt of any variety can be used interchangeably. CheeseScience of Spices: Turmeric When substituting cheese, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility. -
Medicinal Plants, Aromatic Herbs and Fragrance Plants in France
> Medicinal plants, aromatic herbs and fragrance plants in France: a small www.ihc2022.org but thriving sector with a strong traditional base and a dynamic research network Annabelle Bergoënd and Joséphine Piasentin In France, medicinal and aromatic plants paced growth. This production is very diverse small areas. Many producers reserve some (MAP) or herbal, medicinal and aromat- and dynamic, leaning on strong traditional areas as a side crop for their main produc- ic plants (HMAP) industries1 traditionally skills and benefiting from new techniques tion. Many of the plants are not referenced refer to culinary herbs, medicinal plants, and high value processing. With a growing in the European common agricultural pol- and plants cultivated for the fragrance and demand for natural products and unfolding icy (CAP) nomenclature. About 75% of the perfume industries. This agricultural sector opportunities for new markets, HMAP is fac- producers cultivate HMAPs to diversify their encompasses several hundred plant species, ing exciting prospects. production. The largest amount of land is as compared with field crops, such as cereals, occupied by fragrance plants, then medici- which may include single species grains. Characteristics of French HMAP nal plants. Aromatic herbs account for less The organic production for these crops is than 10% of the HMAP cultivated area. In significantly larger than traditional crops of Farm features and production are 2018, the estimated average farm was 4 ha global French agriculture. Wild harvest of geographically diverse for MAP production and 17 ha for perfume HMAP continues and is key for a success- The complexity of the production sector for plants. -
Kruidenlijst - Liste Des Plantes
Kruidenlijst - Liste des Plantes NEDERLANDS - NEERLANDAIS Nederlands Français Latijn/Latin 5 Chinese kruiden Cinq épices Chinoises Cinq épices Chinoises Aardbeiplant Fraisier fe. Fragaria vesca Abelmos Ambrette Abelmoschus moschatus Acacia Acacia Acacia senegal Adderwortel Bistorde Polygonum bistorta Akkerhoningklaver Mélilot Melilotus officinalis Akkerpaardenstaart Prèle des champs Equisetum arvense Akkerpaardenstaart Prèle pdr. Equisetum arvense Alant Aunée Inula helenium Aloe Aloes Aloe ferox Alsem* Absinthe* Artemisia absinthium* Anijs Anis vert Pimpinella anisum Anijs poeder Anis vert pdr Pimpinella anisum Arnica* Arnica fl.* Arnica montana* Artisjok Artichaut Cynara scolymus Asperge Asperge rac. Asparagus officinalis Aswaganda Aswaganda Aswaganda Augurk en ajuin kruiden Cornichon épices Cornichon épices Bazielkruid Basilic Ocimum basilicum Benzoë hars Gomme Benjoin Gomme Benjoin Beredruif Busserole Arctostaphylos uva-ursi Bereklauw Berce Heracleum sphondylium Berk Bouleau ec. Betula alba Berk Bouleau fl Betula alba Bertram* Pyretre pdr* Pyrethrum* Bieslook Ciboulette feuille Allium schoenoprasum Bijvoet Armoise Artemisia vulgaris Bittere oranjeboom Oranger feuille Citrus auratium Bittere oranjeboom Oranger fl. Citrus auratium Bittere oranjeschil Orange ec. Citrus aurantium Bitterzoet Douce amère Solanum dulcamara Blaaswier Fucus entier Fucus vesiculosus Blaaswier Fucus pdr. Fucus vesiculosus Blauwe bosbes Myrtille Vaccinium myrtillus Blauwe knoop / schurftkruid Scabieuse Scabiosa succisa Blauwe korenbloem Bleuet Centaurea cyanus