Herbs Spices and Seasonings

I found that it goes for $3.50 an ounce.

You can take as much as you want...because cinnamon is used in food as ingredients that can be in taste or smell....it also helps in reducing belly fat...no side effects yet....

Magreth O'Brien from Tanzania

Bewitcherobby@yahoo.com

Yes, but it may take more powder to receive the same affect of its liquid cousin. You will want to make sure that the all of the powder dissolves, so add it to the eggs, oil, or butter called for in the recipe. It is also a great hot beverage flavoring.

basil, savory, garlic, parsley, oregano* (or marjoram), all can be used in generic "Italian Seasoning" mixes among other herbs or spices. It depends on the manufacturer and use.

*Note: marjoram (mexican oregano) is often substituted for true oregano. I once had a jar of "Oregano" from a major spice manufacturer that listed the ingredients on the label. It was one word, Marjoram.

Yes, and when you want to have one simply put it in the microwave and it will taste almost as good as when they were fresh

i dont know pis amont maybe

According to Emeril, you can store a cilantro bunch upright in a glass with some water at the bottom, in your fridge. I'd imagine it would work for parsley as well. And like any fresh herb, make sure it is dry before storing it in your fridge.

Wash cilantro in clean water to remove any sand or dirt, and discard any roots and old or bruised leaves. Store fresh cilantro in the refrigerator in a sealed container or wrapped in a slightly damp towel. Use it as early as possible, because it loses flavor and nutrients quickly if kept for longer periods.

Celery can be used as an alternative to fennel root if the dish will be cooked. If the dish is to be eaten raw, celery can be used, but a licorice-flavored herb or seed (fennel seed, anise, or tarragon) could be added to enhance the flavor.

Fennel has a taste more like black licorice. If you are familiar with the liquor world, Fennel is more like Sambuca. Anise is more like Jagermiester.

It depends on what the replacement is in. If making a dressing, ranch for example, use all fresh herbs and add a little (1/2 teaspoon to a quart) anchovy paste. Now I know this may seem strange, but isn't MSG strange? Try it in varying amounts, it works.

"It probably depends on the size and state of the leaf. (fresh vs. dried, vs crumbled and the humidity in the air)

Anyways...A classified source tells me the weight of a dry medium-sized leaf is about 0.2635 oz"

No way is this true! There are about 12 medium size Bay leaves per gram.

12x28=336per oz

This is only an average and by no means exact.

A head of garlic is the whole bulb, covered in the papery layers of skin, containing maybe 12 cloves of garlic, which are the individual 'segments' of garlic, with pinkish, waxier skin.

Each clove is about a centimeter long and is shaped like a 'fat' segment of an orange.

Generally the required spices are dried chiles (Ancho chiles are most common, but some mixes contain mild paprika, other mixes use dried chiles hotter than Anchos), oregano, garlic powder, cumin and salt. It may include a number of other spices depending upon who is doing the blending, though these are all optional.

Japanese food tends to be sweet and mild. Miso (bean paste), soy sauce, wasabi (Japanese horseradish) and Hot Pepper flakes are spicing ingredients. Rice vinegar and rice wine are used to cook also.

The yellow color in mustard comes from the rootstock of a plant called tumeric.

I dont care about this at all so yes im guessing... j, man

If I buy a beef brisket with a packet of spices inside the meat tray, I use that packet of spices. Most of the time they appear to be what I put together from scratch. That is, when I am seasoning a beef brisket on my own, I use whole peppercorns, whole cloves, whole bay leaves, garlic cloves, and salt. It is best to rub the brisket down with the salt and garlic cloves, dot the whole cloves and peppercorns all over the meat (pressing the garlic into the meat itself), turn the fat side up, cover it with water, top it with the bay leaves, cover the roasting pan with a lid, then cook it at a moderate heat (about 350 degrees) for 3-4 hours. It must not run out of water during cooking time! The moist heat is the reason it will be tenderized and delicious. I always cook a cabbage in the roasting pan with the brisket after the first 2 or 3 hours of cooking time. That's my St. Patrick's Day favorite!

Lemon balm can be used to produce an herbal tea, drunk as a beverage. It has a pleasing, lemony flavor, and makes an outstanding iced tea.

As a medicinal herb, lemon balm has many uses, including as a relaxing herb, and an anti-microbial agent (antiviral, antibacterial, and antifungal).

For rosemary, the ratio is three to one, fresh chopped to dried. So if your recipe calls for 2 tsp. of dried rosemary and you would rather use fresh, you will need three times as much, or two tablespoons of fresh chopped rosemary leaves.

Saffron is the the spice I like to add to rice. It adds a great taste to the rice and also turns the rice red or yellow. It is one of the rarest spices in the world.

You have to add sea salt to it before you use it or it won't have much flavor

Peppercorns do not grow in a standard size , but an equivalent amount would be approx. 1/4 tsp. per 10 peppercorns.

Traditionally most spices such as nutmeg, saffron etc come dried, so freezing offers little extra preservation. You'll just have frozen dried powders.

Fresher ingredients for flavouring like herbs can be frozen.