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Blends: Flavors and Uses |
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Print this Recipe NAME FLAVOR AND USE Bouquet garni Savory, aromatic, pungent. Traditional components include parsley, thyme and bay leaf. Compatible with meats, fish, poultry, vegetables, soups and stews. Chili powder Mild to hot. Made with dried ground chiles plus a variety of spices. Compatible with chili con carne and other ground beef and pork dishes, cocktail and barbecue sauces, eggs, Creole and Mexican recipes and poultry. Curry powder Mild to hot. Mixtures vary from brand to brand but may include cumin, coriander, turmeric and more. Compatible with eggs, sauces, salad dressings, lamb, poultry, seafood, veal, rice, cheese and fruit. Fines herbes Delicate. Traditional French combination of minced parsley, tarragon, chervil and chives; other herbs are sometimes added. Compatible with eggs, mild fish, salad dressing; cream, white wine and butter sauces; poultry and veal. Garam masala Hot. This blend of dry-roasted, ground spices from northern India varies in combination and may contain up to 12 spices. It may include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg and other spices. Compatible with Indian cuisine. Herbes de Savory, aromatic. Combination of herbs used in southern France including basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory Provence and thyme. Compatible with meat, poultry and vegetables. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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