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Herbs commonly used in Western cuisine can be classified into several categories based on their flavor profiles and culinary uses. Here are some common classifications:
Aromatic Herbs:
Basil: Sweet and slightly peppery flavor. Commonly used in Italian cuisine, especially with tomatoes and in pesto.
Rosemary: Strong, pine-like flavor. Often used with roasted meats, potatoes, and in bread.
Thyme: Earthy and slightly minty flavor. Used in a variety of dishes, including soups, stews, and roasted meats.
Oregano: Robust and slightly bitter flavor. Commonly used in Italian and Mediterranean cuisine, particularly with tomato-based dishes.
Leafy Green Herbs:
Parsley: Fresh, mild flavor. Used as a garnish and in a wide range of dishes, including salads, sauces, and soups.
Cilantro (Coriander leaves): Citrusy and slightly pungent flavor. Commonly used in Mexican, Thai, and Indian cuisine, especially in salsas, curries, and salads.
Mint: Cool and refreshing flavor. Frequently used in desserts, beverages, and savory dishes, such as lamb or pea soups.
Dill: Fresh, tangy flavor with hints of anise. Often used in pickles, salads, and seafood dishes.
Woody Herbs:
Sage: Earthy and slightly peppery flavor. Used in stuffing, pasta dishes, and with roasted meats.
Tarragon: Sweet and slightly licorice-like flavor. Commonly used in French cuisine, particularly with chicken, fish, and egg dishes.
Marjoram: Similar to oregano but milder. Used in Mediterranean cuisine, particularly with meat, poultry, and tomato-based dishes.
Savory: Peppery and slightly spicy flavor. Used in soups, stews, and bean dishes.
Allium Herbs:
Chives: Mild onion-like flavor. Often used as a garnish and in creamy sauces, omelets, and potato dishes.
Garlic: Pungent and savory flavor. Widely used in numerous dishes across various cuisines, including sauces, marinades, and sautés.
Shallots: Mild, sweet, and slightly garlicky flavor. Used as a flavoring agent in sauces, dressings, and vinaigrettes.
These are just a few examples of herbs commonly used in Western cuisine. The selection and usage of herbs can vary based on regional cuisines and personal preferences. Experimenting with different herbs can help enhance the flavors of various dishes and add a delightful touch to your culinary creations.
vatansnj
Wiki User
∙ 10y agoMost herbs used in Western cuisine are classified as culinary herbs, and examples of these include parsley, sage, rosemary, borage, chives, dill, basil, mint, sage, marjoram, and thyme.
Wiki User
∙ 13y agoMany herbs in used in the kitchen, including basil, oregano, rosemary, thyme, marjoram, and sage.
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Can you Give you the names of some herbs used in kitchen?
dill, nutmeg, coriander
What has the author Irma Goodrich Mazza written?
Irma Goodrich Mazza has written: 'Herbs for the Kitchen' 'Herbs for the kitchen' -- subject(s): Cookery (Herbs) 'Herbs for the Kitchen' -- subject(s): Herbs, Cookery, Cookery (Herbs), Cooking, Food dishes using herbs
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