aboriginal bread: a long tradition BAKING WITH Herbs and Spices

like the use of different varieties and percentages of shortbread, for example, sweet and delicately perfumed, chocolate. Think about the wonderful combination are at their best with fresh herbs; when processed with of lavender or rose with dark chocolate and a hint sugar, you can’t help but become intoxicated by the of crystallised ginger, instead of the more common exotic smell. And due to the addition of the herbs, the combination of raspberry, strawberry or banana and cookies will have a tint of colour to them that matches “chocolate”. Herbs open up a new pastry world. the herb; if there is a desire to have a more pronounced colour, organic food can be used. * Although herbs and spices have been used for thousands of years, in recent culinary history, the case is more so The flavour of roses has also been used in baking for in cooking than baking. With our movement towards centuries in the Middle East. Rose petals, although fresher ingredients and farm to table and with the trend of categorised more as a flower than an herb, create the restaurants having their own gardens, baking with fresh same wonderful results and are found in sweets such as herbs should be the “rage”. Generally, herbs come from nougat, gumdrops, raahat, baklava and some types of the green leaves of plants or vegetables, such as basil, Turkish delight. mint and lemongrass. Spices come from other parts of plants and trees. For example, cinnamon comes from Dried rose petals are used extensively in Persian cuisine, the inner layer of bark derived from dozens of varieties of mainly in ice-cream, jams, sweet pastries and as a BAKING WITH evergreen trees that belong to the genus Cinnamomum. cordial. In the Arab world, Pakistan and India, they are The spice, ginger, comes from the part of the ginger plant used to flavour milk and dairy-based dishes, such as rice that grows underground. Some herbs and spices are pudding. Until the 19th century, American and European valued for their taste as they help to sharpen the flavour bakers extensively used the floral flavouring of rose until of many foods while others are chosen for their smell. the introduction and use of vanilla bean products.

So which is better? Fresh or dried? Fresh herbs are Rose petals can be used to make rose petal honey, preferred to dried because they create a bolder flavour, creating different results than rose water. Imagine Herbs & Spices but if using dried herbs make sure to use a quarter of using a rose honey glaze for Donuts, Danish or Pecan BY LIZ THOMPSON what is recommended for fresh, due to their concentrated Cinnamon Rolls, or in Bread. Simply mince fresh petals CULINARY INSTRUCTOR, THE ART INSTITUTE OF CALIFORNIA-INLAND EMPIRE flavour. When using fresh herbs in baking, it is best to put and stir them into local honey, using two parts honey to them in the food processor with sugar, then the oils from one part minced rose petals. The honey will preserve the the herbs become released right into the sugar. If using rose aroma. Think about infusing a heavy cream based dried herbs, process with oil to infuse the oil, especially ice-cream with fresh rose petals and a hint of anise. if you are doing a recipe that might call for vegetable oil Although not pastry, but a great use of herbs as well, nuts instead of butter. aking with the natural flavour of More than two thousand years ago, spices provide an excellent platform for the use of herbs and herbs - fresh or dried, creates a and herbs were considered luxury goods The great thing about baking with herbs and spices is in this case, dried works best. Lightly toasted almonds, only for the wealthy; mystery surrounded that they can be added to almost any recipe based on the pecans, and other nuts are simply tossed with olive oil, unique taste experience. By taking the spice trade and spice traders, who flavour that might be desired. It all has to do with having followed by a mixture of dried herbs, sugar and sea salt. Bany basic recipe and infusing herbs wanted exclusivity and secrecy as their the base recipe and infusing a flavour without changing What would life be like without herbs and spices? No voyages were extremely lucrative. Zero the dynamics. A basic custard recipe for ice-cream or into them allows you to create vanilla bean ice-cream, no cinnamon buns, no basil back to today, and we can grow most crème brûlée can be infused with herbs by adding them pesto. And what is the definition of “spicing foods”? organically flavoured desserts and herbs in our backyards or kitchens uncrushed into the cream mixture to simmer. When using Adding flavour in small portions to impart a taste to an confections that take taste to a higher hydroponically, all year long. Herbs lemongrass, dicing them releases the most oils. overall dish. Just a “pinch” packs a punch; let herbs and level and add a more natural, organic and spices have been a part of human evolution and used first, more than five Although herbs may be used either fresh, dried or spices do their thing. twist. Herbs can be used fresh, dried thousand years ago, but have still not powdered, fresh is best when working with sugar and or powdered. infiltrated our normal baking thoughts, fat - the herbs can be infused into the ingredients. Herb

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