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PARSLEY SAGE ROSEMARY & THYME
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ALIOLI : Combination of chives tarragon parsley & garlic !
BORAGE : Salad garnish and added to drinks
CHILLI : Pickles chutneys & meat dishes
DILL : Aniseed flavour : Fish & egg & aubergine dishes
ELDER FLOWER : Drinks (cordials & wines) & desserts
FENNEL : Excellent with fish and in stir-fry & rice dishes
GINGER : Thai & Chinese cooking : pickles jams & cakes
HORSERADISH : Beef salads eggs fish & aubergine
ITALIAN HERB SEASONING : A Regional mixture of leaf herbs !
JASMINE TEA : An infusion of jasmine flowers !
KASHMIR MIX : Ginger cayenne coriander & garlic
LEMON & LIME : Drinks sauces pickles preserves marinades & cakes
MUSTARD : Curries soups & stews pickles & sauces
NUTMEG : Soups sauces & cheese dishes & cakes
OREGANO : Mediterranean cooking : pizzas & pastas
PEPPER : Table condiment : flavouring in many savoury dishes
QUATRE EPICES : French mixture of FOUR spices !
ROSEMARY : Used in all LAMB dishes
SAFFRON : Middle Eastern & Indian cooking : adds flavour & color
THYME : Used in Meat dishes : casseroles soups & stews
URFA BIDER PEPPER :
VANILLA : Used in the ultimate Gelato Italiano !
WALNUT : Distinctive flavour in sweet & savoury dishes
XTRA STRONG CHILLI : Jalapeno used im Mexican & TexMex dishes !
YOGI TEA : Yogi Bear Country : Better than yer average Tea !
ZAATAR SPICE : Sumac : Condiment sprinkle on food & in sour cream
Thanks for visiting : comments please : Love ANGELA 🧡🧡🧡
The use of Herbs & Spices in New Zealand is similar to UK
MAORI cuisine tends to have more flavour than KIWI !
If you know a Spice beginning with X let me know
Ruth & I do a lot of our own cooking in NZ !