HERBS AND SPICES

NAME Angelica  ORIGIN Northern European USES Crystallised for decorative purposes. Rice dishes, mousses, cakes and bavarois. Aniseed North America European Asia Seed: Use whole or crushed, in breads, apple pies, fruit fools, biscuit and jellies.  Flower: mix with fruit salad, cheese cake, fruit compote Leaf: use as garnish, chopped in fruit salad, chestnut puree, meringue dishes. Borage European Flowers can be crystallised. Chopped in filling, crème patisserie, sweet ravioli and pastries. Lovage  (seed) European Seed are crushed and used in breads, liqueur to flavour rice dishes, stock syrups, milk puddings and custards. Bay leaf European  Place in rice storage jar to flavour rice. Elecampane     European      Roots are crystallised. Used in petit fours. Chopped in rice dishes. Lavender European Jellies, sauces, fruit fools, cheese cakes. Flower can be crystallised. Leaf use as garnish. Lemon Balm European Sauces, jellies, fruit fools, mousses, cheese cake, pies, breads, fillings and custards. Crystallised   for decorative purposes. Mint European Sauces, jellies, fruit fools, mousses, fillings, chocolates, ice cream, fruit compote and custards. Bergomet / bee Balm North America Indian Tribe’s Drink Jellies, sauces and junkets. Sweet cicely/ Myrrh North American European Seeds used in fruit salad. Chopped in ice creams and apple pies. To flavour chartreuse liqueur. Leave are chopped for fruit tarts and omelettes and to reduce the acidity when cooking rhubarb, gooseberries, blackcurrants and blueberries. Marigold European Cakes, omelettes, fruit salad and pastries. Marjoram or Oregano European Savoury dished: pizza, quiches, flans and bread rolls. Dill European Seed: apple pies, biscuit and bread rolls. HERBS                  ORIGIN                     USES            Allspice West Indies & South America Rich fruit cake, puddings, breads Star Anise Mediterranean Coast, Asia Cakes, cookies, rice puddings Caraway European Cakes, breads, biscuit Cardamon India ,  Sri Lanka Baked goods, honey cakes, boil sugar petit fours, soufflés Cinnamon Indonesia, China & Vietnam Cakes, strudel, charlotte, stock syrups, compotes, danish Cassia Sri Lanka As cinnamon Coriander Holland, Romania Apple pie, fruit cakes, sponges, biscuits, sauces Cloves Zanzibar , Island of Pemba, Asia Fruit puddings, apple dishes, poach pear, sugar syrups Ginger China, Africa Rich fruit cakes, puddings, biscuits, ginger breads, petit four Nutmeg Malaysia, Mauritius Milk puddings, junkets, fruit cakes, puddings Vanilla America, Mexico, Indonesia Cakes, puddings, custards, sauces, biscuits, fillings, brulee Place in sugar storage jars to flavour sugars Saffron Spain, India Cakes, biscuits, sauces, rice puddings Sunflower European Seeds: sprinkle on cakes, breads, dipped in caramel for petit fours, pralines Elder European Flower: bunch can be dipped in batter and served as garnish with fruit fools or served with a sauce. Fruit can be used in syrups Poppies European Breads, cakes, mousses, bavarois, biscuits Parsley European Savoury dishes, pizzas, quiches, flans, breads Rosemary European Flower can be crystallised, pounded with sugar and mixed with cream. Added to fruit purees, leaf for flavour savoury dished Roses European Flower, remove the heels, and sprinkle on fruit salad, apple and cherries pie, ice cream, sorbets. Crystallised and use for decoration Ennel European Seed –sprinkle on breads Thyme European Chopped for fruit salads, savoury dishes, bread Violet European Flower can be crystallised for decoration, fruit salads, stocks syrups