Thursday, July 9, 2009

Spices and Herbs (Engl) (DE) (IT)


(Spices World Map)

The Mistress of Spices (Engl) (Link)

Think you know the difference between caraway, turmeric, cinnamon, chillies and mustard seed? Watch on and you soon will.



The World's Spiciest Foods Slideshow (Engl) (Link)

 “The spices tell you where the particular dish is from. Spices are the ambassadors of people and culture. They have been around as long as we have.”
From zesty chicken wings so scorching you have to sign a disclaimer before eating them to a sizzling Chinese "hot pot" guaranteed to numb your tongue, we’ve gone in search of the 10 spiciest foods on the planet.

Some of the hottest cuisines come from Central and Southeast Asia, whose curries contain large amounts of spicy chili peppers, and it’s here we find the two of the top dishes. Originating from Southern India, phaal—the hottest curry in the world—combines at least 10 different peppers into a single, thick curry with its distinct spicy kick comes from a core ingredient, the Bhut jolokia chili pepper, confirmed by the Guinness World Records as the most potent pepper on earth. A widely popular Indian restaurant in New York, Brick Lane Curry House, has been running a "p'hall of fame" challenge for the last eight years that dares its customers to dig into their phaal.

Other sizzling foods from Asia include the Malaysian devil’s pork curry, and neua pad prik from Thailand, a potent stir-fry of sliced beef, shallots, garlic, basil, and red chili peppers. Both dishes share a common ingredient—birds-eye (or Thai) chili, a small red pepper grown throughout Southeast Asia.

From the Sichuan province of China hails the infamous Sichuan hot pot, the consumption of which chef and Travel Channel host Anthony Bourdain described as watching a sadomasochistic ritual. He went on to talk about witnessing the people in China sweating and clutching their stomachs in agony as they ate this dish.

The hot pot is a communal cauldron filled with boiling chicken, beef, or vegetable stock and used to cook raw ingredients such as meat and vegetables right at the table, and its searing heat comes from the fiery Sichuan “flower” pepper which produces a spicy, numbing sensation when eaten.

Heading further south to the Caribbean islands of Jamaica, Trinidad, Barbados, and a few others, the spicy-red Scotch bonnet is a key ingredient in various Caribbean jerk dishes (chicken, goat, pork), and does not disappoint when it comes to mouth-searing heat.

Link to the Slideshow and Information about these Dishes.

Nepitella (Engl)

Nepitella is a beautiful perennial for the herbal border forming a compact mound of shiny , green oregano-like leaves which become covered with lavender blue flowers.
Nepitella smells like a minty oregano and it can be used in a variety of dishes but it is mainly used together with mushrooms!

 How to cook with Spices - Ras El Hanout (Engl) (Link)

(Star Anise)

How to make Cilantro Pearls with Molecular Gastronomy (Engl)

Its a flavor explosion! Take some cilantro, add in a little Calcium Chloride and Sodium Alginate, and give some crab cakes a new twist! The pearl is one of the most useful treats of Molecular Gastronomy. Learn how to make corn cake with bbq crab and cilantro pearls.
You will need:
corn cake batter
barbecue sauce
lump crab meat
fresh cilantro
fresh parsley
sodium alginate (a food thickener)
calcium chloride (a drying agent or preservative)

Garam Masala (Indian Spice Blend) (Engl)

Kräuter aus dem Garten Eden (DE)

Weißdorn fürs Herz, Rotklee und Soja für gesunde Knochen und schönen Teint ... Pflanzensäfte, Tees und andere Reformwaren aus dem Hause SALUS zählen zu den Bestsellern auf den Bio- und Gesundheitsmärkten in Europa, Japan und den USA. Seit 62 Jahren bewirtschaftet Otto Greither diesen gigantischen "Garten Eden"....

Lavender Fields - Provence - France (Engl)

Limonade - Vinaigrette - (Engl)

Pasta With Lavender (Engl)

Garnishing with Garden Greens (Engl)

Chris Wragge spoke to chefs Clark Frasier and Mark Gaier, who demonstrated how to fresh herbs in the kitchen in salads, sauces, and vinaigrettes.

The Spices of Life - Hot Powders (Engl) (Link)

The Spices of Life - Where the Pepper Grows (Engl)

The Spices of Life - Exotic Taste (Engl)

The Magic of Turmeric (Engl)


How to Use Salsify Part 1/2 (Engl)

This weird and uncommon root is called viper's grass, black salsify or scorzonera .

How to Use Salsify Part 2/2

Hot and Spicy From "Food Science" (Engl)

Things are getting a little hot and spicy in this episode of Food Science! Why do certain plants cause our mouths such pain? "Piquant" chemicals in these foods are the results of evolutionary traits passed down through plants to protect themselves from would-be chompers.

What are Pandan Leaves? (Engl)

What is Galangal? (Engl)

(Galangal and Lemongrass)

Kaffir Lime (Engl)

What are Kaiware Sprouts? (Engl)

Kaiware sprouts are also know as radish sprouts and are used in salads, sushi or as a garnish in Asian cuisine. This highly-flavored, yet delicate sprout, has a short shelf life.

What are Bamboo Shoots? (Engl)

Malaysian Meat Curry Powder (Engl) (Link)

Raw Vanilla Extract (Engl)

Horseradish - How this Root is transformed into a zesty Sauce. (Engl) (Link)

What is Dukkah? (Engl)

Dukkah is a blend of roasted nuts, spices and sesame seeds ground into a healthy condiment. It can be used as a seasoning, to form a delicious crust, or enjoyed as a snack, Yvette Taylor guides us through the ancient history of dukkah to its present day popularity and uses.

Lemongrass (Engl)

How to prepare Lemongrass for cooking (Engl)

Lemongrass Paste Tutorial (Engl)

Spezie - Gallery - (IT) (Link)

Grains of Paradise (Engl)

Grains of Paradise is an exotic new flavor, grown on the shores of Western Africa. This intriguing spice is not common in many kitchens, but it is a very interesting spice for many uses. Here’s how to cook with grains of paradise:

•Understand what it tastes like. Grains of Paradise is compared to ginger, cardamom, and pepper. In fact, it is a relative of the ginger plant. This peppery spice can be used in many dishes where you would typically use ginger or cardamom. It can also be used in dishes that use cinnamon or black pepper.

•Learn about world cuisines. Grains of Paradise spices are used in traditional recipes in the Grain Coast, from Sierra Leone to Nigeria.
It has also been used in Europe, Asia, and other world cuisines for centuries. It is especially popular in traditional European breads and cookies that use cardamom or black pepper. Coarsely cracked seeds of the Grains of Paradise spice can be sprinkled on top of crusty artisan-inspired breads. It can also be used in curried dishes, paella, and other cuisines from North Africa, the Middle East, Morocco, or Ethiopia.

•Improvise. Grains of Paradise is not likely to be listed in any recipe you might come across, unless you go searching for one. Instead, incorporate Grains of Paradise into the other recipes you make, especially those which use ginger, cardamom, cinnamon, or black pepper. Once you try the Grains of Paradise spice once or twice, you’ll learn what it tastes like and can judge whether it would work well in a specific dish.

Sumac (Engl)

Used 2,000 years ago by the ancient Greeks as a diuretic, sumac is today a staple ingredient in many eastern cuisines. Sumac is not popular in European or North American households, but it is sometimes available in specialty and ethnic markets.

History indicates that a Roman botanist favored sumac for its medicinal qualities, but it was also used widely to make condiments or cooking oil. Sumac berries were softened in boiling water to extract their essential oils, which were then added to olive oil or vinegar.

Sumac is slightly more sour and astringent than lemon and is used to add flavor and color to food. The name sumac means �dark red� from the Aramaic �summaq�. Sumac berries grow on the small shrubby tree Rhus coriaria. The berries are dried and sold whole or ground into sumac powder. Sumac has a tart flavor, with a touch of fruit and astringency.

Today, sumac is used primarily in Middle Eastern, Central Asian and Arabic cuisines as a souring agent

The use of sumac came to Greece from the Middle East where it is more widely used. In Greek cooking, sumac is used as a rub for grilled meats, and as a flavoring most notably on meats, in stews, and in pita wraps. It is also used in rice and vegetable dishes.

Portulaca Oleracea- Porcellana (IT)

In cucina le foglie dal sapore acidulo, crude o cotte, si consumano in insalata e mescolate all’acetosa; sono utilizzate per preparare minestre saporite e rinfrescanti., si possono conservare sottaceto.


Mustard (Engl)

CLOCKWISE FROM TOP LEFT: white mustard seeds; ground white mustard; Bavarian sweet
mustard; rough French mustard mainly from black mustard seeds; Dijon mustard; simple
white table mustard with tumeric coloring.

Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning wine. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.

Caraway Seeds (Engl)

Anise Seeds (Engl)

Cumin Seeds(Engl)

Dill Seeds (Engl)

Green Cardamom Seeds (Engl)

Thai Pea Eggplant

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