What Herbs Are Used in Pizza Seasoning? | eHow What Herbs Are Used in Pizza Seasoning? gbh007/iStock/Getty Images Purists tend to think of pizza as an artisanal flatbread that happens to have toppings, while for many aficionados toppings are the stars and the crust is an afterthought. Both camps place the sauce in a secondary position, but your sauce -- and the herbs that flavor it -- can make or break your pizza. Most pizzas employ a relatively small handful of herbs and other seasonings, but their proportions make each pizza different. The Dominant Herbs The cornerstones of pizza seasoning consist of basil and oregano, both members of the extended mint family. Basil's sweetly fragrant flavor brings out the sweetness and fruity notes in your tomatoes, while oregano's sharper, peppery pungency complements the spiciness of your toppings. Pizza makers generally rely on the dried versions of the herbs for making sauce, partially for convenience and partially because both retain their flavors admirably when dried. They're most flavorful when heated and softened in a small quantity of butter or oil before you add them to the sauce.

Oregano is far stronger than basil, so add it sparingly until you're happy with the balance. The Secondary Flavors Pizza cooks add subtlety to those basic flavors by adding smaller quantities of other herbs common to Italian cooking. The woodsy flavor of rosemary, the sharp camphor notes of sage, fennel's gentle hint of licorice and thyme's peppery complexity can all contribute to a well-rounded sauce. Add them in small quantities -- especially sage and rosemary -- and taste frequently, until you arrive at a combination that pleases your palate. These are present in most commercial "Italian seasoning" mixtures, so you might opt to add a pinch of that rather than each herb separately. Then, round out your flavors by adding either fresh or dried garlic and onion, as well as salt, pepper or hot pepper flakes as desired. Fresh Additions While the sauce is typically made with dried herbs, you can also choose to add color or fresher, brighter flavors with a sprinkling of fresh herbs. This is an especially useful technique when you're attempting to spike up a bland prepared sauce, rather than making your own.

Whole, torn or minced leaves of fresh basil provide an obvious choice, with basil serving as the green portion of the patriotically tri-colored Margherita pizza. Leaves of arugula or spinach also work well on pizza, lending a vivid color and -- in the case of arugula -- a peppery flavor. Chopped chives or green onions add a mild and pleasant onion flavor. Pizza Bianca Herbs play an important role in conventional pizza, but they're front and center on pizza bianca, or "white pizza." For this variant, you skip the heavy tomato sauce, simply brushing the crust with olive oil and then adding herbs and a modest set of toppings. In the absence of tomatoes, pizza bianca can showcase more subtle herb flavors and show the herbs to great aesthetic advantage. Substitute sweet marjoram for its cousin, oregano, for a milder flavor and faint citrus notes. Delicate feathery fronds of fennel add a muted licorice flavor and a beautiful visual, while parsley -- not assertive in its own right -- adds a bold green color and enhances the flavor of other herbs. Spice and Herb Guide Below are the names, origins and suggested uses for many herbs & spices.

I will add more herbs and spices to this list as time allows. If you have any additional information or requests for information, please email me and I will answer you as soon as possible. Spice & Herb Guide Allspice Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. Allspice comes from Jamaica, Mexico, and Honduras. Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Aniseed Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food.

Since aniseed is native to the Mediterranean, you�ll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a distinctive aniseed flavor, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savory dishes like Indian curries, mole, and a variety of fish and meat dishes, pickles, stews, seafood, beets, cauliflower and pasta sauces. Basil The dried leaves and stems of an herb grown in the United States and North Mediterranean countries. Has an aromatic, leafy flavor. The flavor and aroma of basil is most intense during the summer months, when it is abundant. For flavoring tomato dishes and tomato paste, turtle soup; also use in cooking peas, squash, snap beans; sprinkle chopped over lamb chops and poultry. Since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor.

There are two varieties: Turkish (1 to 2 inch long oval) and California (2 to 3 inch long narrow) leaves. The Turkish is said to have the better flavor. Bay Leaves The dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and fish. They are used as a spice in breads, especially rye bread. Rye bread is denser because the limonene from the caraway fruits has yeast-killing properties. Caraway Seeds These small dark seeds of a plant grown in the Netherlands. Flavor that combines the tastes of Anise and Dill. For the cordial emmel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver and canned asparagus. It is also used to add flavor to cheeses such as havarti. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.

Cardamom In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee. A small amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads, and apple pie. Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten and top with cream. Cardamom comes from India, Guatemala, and Ceylon. Cayenne Pepper The Cayenne, or Guinea pepper, or Bird pepper is a hot, red chili pepper used to flavor dishes and for medicinal purposes. The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper. Hot and spicy, cayenne pepper is available year round adding zest to flavorful dishes around the world and health to those brave enough to risk its fiery heat. It is excellent added to cheese dishes and creamy sauces and soups.

The common name "cayenne" was actually given to this pepper because of its cultivation in a town that bears the same name in French Guiana on the northeast coast of South America. Cayenne pepper is an excellent source of vitamin A. It is also a good source of vitamin B6, vitamin C, vitamin K, manganese and dietary fiber. Cayenne pepper should be kept in a tightly sealed glass jar, away from direct sunlight. Chervil Available as fresh leaves or dried and crushed. Fresh has a hint of anise and dry has a hint of parsley flavor. That subtle, tender flavor-part anise, part parsley-that you've been trying to identify in the fish sauce, will almost certainly turn out to be chervil. Subtlety is key when using chervil in cooking. Although chervil will never dominate a dish, many cooks use it to enhance the flavors of other herbs accompanying it in recipes. Chervil is an important inclusion in the traditional French fine herbs blend of tarragon, parsley, chives and chervil. Chervil complements scrambled eggs and omelets, fish, poultry, cream cheese and herb sandwiches, salads and even mashed potatoes.

Chili Flakes Chili flakes are the dried seeds of chili pods. The seeds and membranes are the hottest parts of a chili. The amount of heat in chili flakes depends on the variety of chili pepper and where it was grown. Crushed dried red chilies can be added to or sprinkled over all kinds of dishes. You can easily make your own by drying fresh red chilies on a radiator and then crumbling them with your fingers. To preserve full flavor, always store in the refrigerator. For a spicy oil, combine 1-2 tablespoons of chili flakes with a cup of your favorite vegetable oil. Lightly simmer for about 10 minutes, allow to cool completely, then strain. Stored in the refrigerator, this oil will keep for about 6 months and can be used in salad dressings, marinades and to spice up your favorite saut�. Chinese five-spice powder This is a mixture of ground spices, including anise pepper, cassia, fennel seeds, star anise and cloves. It is a powerful mixture, so use sparingly. When you try this seasoning you will be surprised at how beautifully the flavors -- sweet, warm, cool and spicy -- blend.

This is an extremely versatile mixture suited to rice, vegetables, pork and virtually any type of stir fry. A pinch can add new excitement to muffins, nut breads, or even waffle batter. Chives An herb which resembles hollow blades of grass, and the smallest member of the onion family. Chives have a mild onion flavor. Available as fresh or freeze-dried hollow stems. Delicate and peppery, mild onion flavor. Often snipped and sprinkled on food just before serving for seasoning. Use for potatoes, eggs, sauces, seafood and salads. Cilantro An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.) All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.

Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine. Use for salsa, tomatoes, chicken, pork and seafood. Cinnamon Cinnamon is the inner bark of a tropical evergreen tree. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes and in flavoring lamb. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea. This warm spice is available in sticks and ground into powder, and has many uses. Cinnamon is also reported to be useful in regulating blood-sugar levels in diabetics. Cloves Available in whole or ground, these dried flower buds are used in savory and sweet dishes. Ground cloves are strong so use sparingly. The word �clove� is from the Latin word for �nail� � clavus.

The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba. Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to �stud� hams and pork, pushing the tapered end into the meat like a nail. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves. Cloves are often used to enhance the flavor of game, especially venison, wild boar and hare. Coriander Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. The Romans spread it throughout Europe and it was one of the first spices to arrive in America. Coriander is not interchangeable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins.

Add it to stews and marinades for a Mediterranean flavor. Available whole or ground, this warm, aromatic spice is delicious with most meats, particularly lamb. Cumin This warm, pungent spice works well with meats and a variety of vegetables. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it's sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder. Goes well with beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs.

Curry Powder Curry powder is a blend of up to 20 different herbs and spices, including the commonly used: cardamom, chilies, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color). In Indian cooking curry is freshly ground each day (making it far more flavorful and pungent than the mixes sold in the store), and comes in "standard" and "Madras" (hot) versions. For all Indian curry recipes such as lamb, chicken and rice, eggs, vegetables and curry puffs. Dill The small dark seed of the dill plant grown in India, having a clean, aromatic taste. Dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used).

Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie. Fennel Seeds These little green seeds have a sweet, aniseed-like flavor that pairs well with chicken and fish. Fennel goes well with fish and is used in Italian sausages and some curry powder mixes. Toasting Fennel Seeds accentuates their flavor. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce. Refreshing fennel can be added raw to salads, blanched and char-grilled on a barbecue or tossed into stir-fries. Garam masala This mixture of ground roasted spices is made from cumin, coriander, cardamom and black pepper and is used in many Asian dishes. Ready-mixed garam masala is widely available, although the flavor is better when the spices are freshly roasted and ground.

Garlic Fresh, dried and powdered garlic are available in markets throughout the year, however, fresh varieties from California are in season from June through December. Garlic is arranged in a head, called the "bulb," averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish. Although garlic cloves have a firm texture, they can be easily cut or crushed. The taste of garlic is like no other-it hits the palate with a hot pungency that is shadowed by a very subtle background sweetness. While elephant garlic has larger cloves, it is more closely related to the leek and therefore does not offer the full health benefits of regular garlic. Mild and aromatic, the first of the new season's garlic can be eaten raw in dips or marinades, or blanched and roasted for a creamy accompaniment to roast chicken. Ginger Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the underground stem of the ginger plant, Zingiber officinale.

The ginger plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean. Its actual name is Root Ginger. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale�a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean. Fresh ginger should be peeled before being eaten. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer. Mace Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is a lighter color and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish.

Some beverages improve with a little mace, especially chocolate drinks and tropical punches. Marjoram What�s the difference between marjoram and oregano? Oregano was long considered �wild marjoram� but the plants do not look particularly similar. To confuse matters further, marjoram is a member of the mint family and considered the twin of thyme. Marjoram has a more mild, sweet flavor than oregano with perhaps a hint of balsam. It is said to be �the� meat herb but compliments all foods except sweets. Common to Mediterranean and Middle Eastern foods, marjoram is grown domestically and imported mostly from Egypt. Dried, the herb holds that lovely fragrance and its flavor much better than other herbs do when dried. Marjoram combines well with other seasonings and will enhance so many different dishes. Consider it a natural for meat dishes but don't hesitate to use marjoram to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese. It is especially good along with other herbs in beef stew. Mint Mints are aromatic herbs. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem.

The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of Peppermint, and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone. Methyl salicylate, commonly called "oil of wintergreen", is often used as a mint flavoring for foods and candies due to its mint-like flavor. Mustard Seed Available ground or as seeds, Mustard seeds are the small seeds of the various mustard plants. Pungent, sharp, hot flavor. The seeds are about 2 mm in diameter, and may be colored from yellowish white to black.

They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba). It is often referred to as "eye of newt. Use for meats, vinaigrettes, seafood and sauces. MSG (Monosodium Glutamate) Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavor enhancer. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent. It used to be predominantly made from wheat gluten, but is now mostly made from bacterial fermentation; it is acceptable for celiacs following a gluten-free diet.

A report from the Federation of American Societies for Experimental Biology (FASEB) compiled in 1995 on behalf of the FDA concluded that MSG was safe for most people when "eaten at customary levels." However, it also said that, based on anecdotal reports, some people may have an MSG intolerance which causes "MSG symptom complex" � commonly referred to as Chinese restaurant syndrome � and/or a worsening of asthmatic symptoms. Subsequent research found that while large doses of MSG given without food may elicit more symptoms than a placebo in individuals who believe that they react adversely to MSG, the frequency of the responses was low and the responses reported were inconsistent, not reproducible, and were not observed when MSG was given with food. While many people believe that MSG is the cause of these symptoms, a statistical association has not been demonstrated under controlled conditions, even in studies with people who were convinced that they were sensitive to it.

In the 2004 version of his book, On Food and Cooking, food scientist Harold McGee states that "[after many studies], toxicologists have concluded that MSG is a harmless ingredient for most people, even in large amounts." Although once associated with foods in Chinese restaurants, MSG is now used by most fast food chains and in many foodstuffs, particularly processed foods. Nutmeg Nutmeg or Myristica fragrans is an evergreen tree from the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid 19th century this was the world's only source. Nutmeg is the actual seed of the tree. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. Oregano Oregano is an important culinary herb. It is particularly widely used in Greek, Spanish and in Italian cuisine.

It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh. Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. The dish most commonly associated with oregano is pizza. Its variations have probably been eaten in Southern Italy for centuries. Oregano became popular in the US when returning WWII soldiers brought back with them a taste for the �pizza herb. Paprika Paprika is a spice made from the grinding of dried Capsicum (e.g. bell pepper).

Paprika is principally used to season and color rice, stews, and soups, such as goulash and in the preparation of sausages as an ingredient that is mixed with meats and other spices. It is often smoked to draw additional flavors. In Spain, paprika is known as piment�n, and is quite different in taste; piment�n has a distinct, smoky flavor and aroma, and is a key ingredient in several sausage products, such as chorizo or sobrasada, as well as much Spanish cooking. Parsley Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). Available as fresh leaves, curly or Italian (flat leaf), or dried and flaked. Fresh, slightly peppery flavor. Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp. Just like with other dried herbs, if you choose to purchase dried parsley flakes, try to select organically grown parsley since this will give you more assurance that the herbs have not been irradiated.

If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing. Use for poultry, seafood, tomatoes, pasta, soups, and vegetables. Pepper Pepper is the world's most popular spice ; a berry grown in grapelike clusters on the pepper plant. The berry is processed to produce three basic types: black, white, and green. Black is the strongest (slightly hot with a hint of sweetness) flavor of the three. White peppercorn is less pungent. Black and white are available whole, cracked, and ground. Green peppercorns are packed in brine and are available in jars and cans. Whole peppercorns freshly ground with a pepper mill deliver more flavor than pre-ground.

Goes well with cheese, eggs, fish, game, lamb, pork, poultry, salad, sausages, soup, steaks, strawberries, tomatoes, veal. Poppy Seeds The seed of a flower, grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. The white poppy seeds form part of the Indian spices. They are added for thickness, texture and also give added flavor to the recipe. The sugared, milled mature seeds are eaten with pasta, or they are boiled with milk and used as filling or topping on various kinds of sweet pastry. Milling of mature seeds is carried out either industrially or at home, where it is generally done with a manual poppy seed mill. Poppy seeds are widely used in Karnataka cuisine, Turkish cuisine, Andhra cuisine, Bengali cuisine, Oriya cuisine, German cuisine, Slovak cuisine, Czech cuisine. Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noodles. Rosemary Rosemary is a woody herb with fragrant evergreen needle-like leaves. The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste, which complements a wide variety of foods.

A tisane can also be made from them. When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing. Rosemary is extremely high in iron, calcium, and Vitamin B6. Avoid consuming large quantities of rosemary if pregnant or breastfeeding. Delicious in lamb dishes, in soups, stews and to sprinkle on beef before roasting. Saffron Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world�s most expensive spice. Available as threads (whole stigmas) or powder. Pungent, bitter flavor. Most specialty food shops carry saffron, though if it has sat on the shelves for too long it may have lost flavor, so look for bright color. Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to color rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavor make it the most famous of Italian rice dishes.

It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake. Because of its expense, intense flavor, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. Use for bouillabaisse, curries, fish, poultry and rice. Salt Salt can be used in moderation to add flavor and to bring out the taste of other foods. It also acts as a preservative when it is used in pickling and chutney-making, or when curing meats and fish since it draws out the moisture and prevents decomposition. Table salt can be purchased with or without iodine. Sea salt has a slightly stronger taste than table salt. Sage Peppery-tasting safe has large, slightly furry leaves when fresh. In Western cooking, it is used for flavoring fatty meats (especially as a marinade), cheeses (Sage Derby), and some drinks.

In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavoring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is saut�ed in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia). In the Balkans and the Middle East, it is used when roasting mutton. Dried sage goes particularly well with pork or in pasta sauces and in stuffings. It has a very strong flavor, so use in moderation or it will overpower the dish. Great for meat and poultry stuffing, sausages, meat loaf, hamburgers, stews and salads. Savory Savory: an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods. Available as fresh leaves, dried and crushed or ground. Piquant blend of mint and thyme.

Because the leaves are so tender they can be added fresh to salads or used as a toothsome garnish. One efficient way to preserve that fresh, summery flavor is to bottle the herb in vinegar at the height of the season. The ancient Romans were reported to have used savory vinegar as one of their main condiments as well as using savory liberally in their sauces. Savory also dries well. Once dried and chopped, it is an integral part of many herb mixtures, such as Herbs de Provence. This blend of Mediterranean herbs brings out the best in stews, vegetable dishes, pizza toppings, and shines as a seasoning for roasting meats and fish. Also use for beans, lentils, lamb and poultry. Sesame Seeds Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year. Add sesame seeds into the batter the next time you make homemade bread, muffins or cookies. Sesame seeds add a great touch to steamed broccoli that has been sprinkled with lemon juice.

For healthy saut�ed chicken with sesame seeds, tamari, garlic, ginger and your favorite vegetables for a healthy, but quick, Asian-inspired dinner. Also use for breads, chicken, seafood, noodles, chickpeas. Tarragon This fragrant herb has a strong aniseed flavor and is most often paired with fish and chicken dishes. Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces. Tarragon adds flavor to egg and cheese dishes, light soups and fresh fruits. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon. Thyme The leaves are stems of a shrub grown in France and Spain. Has a strong, distinctive flavor. A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes. Both fresh and dried thyme is available in your local supermarket throughout the year.

Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel. Dried thyme should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months. Thyme, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor. Add thyme to your favorite pasta sauce recipe. Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs. Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme. When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid. Season soups and stocks by adding fresh thyme. Turmeric A root of the ginger family, grown in India, Haiti, Jamaica and Peru. Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color. Turmeric powder should kept in a tightly sealed container in a cool, dark and dry place.

Fresh turmeric rhizome should be kept in the refrigerator. If you are able to find turmeric rhizomes in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency. Add turmeric to egg salad to give it an even bolder yellow color. Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander. Turmeric is a great spice to complement recipes that feature lentils. Give salad dressings an orange-yellow hue by adding some turmeric powder to them. As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings and salads. Vanilla Dried vanilla pods (beans) are long and black, encasing hundreds of tiny black seeds. Natural vanilla extract is distilled from vanilla pods and is a useful alternative to pods. Vanilla extract is the most common form of vanilla used today. When choosing pure vanilla, check to make sure the color is clear, it is pure, synthetic vanillin, and is also called crystal vanilla. A dark, murky color is also synthetic vanillin, probably ethyl vanillin derived from coal tar.

The dark color may be due to a red dye that has been banned in the US or a caramel coloring. A true amber color is an indication of natural vanilla. Also check the alcohol content: Synthetic products have either no alcohol or up to 2% alcohol. Some vanilla-vanillin blends may have 25% alcohol. Price: Vanilla is extremely labor intensive to produce. If you paid $20.00 for a big bottle (even in Mexico), is not pure vanilla extract. How to store: Extracts can be stored indefinitely in a sealed airtight container kept in a cool dark place. Do not refrigerate vanilla extract. Goes well with apples, apricots, chocolate, custards, fish, fruit, ice cream, plums, shellfish. Pizza Herbs Spices Pizza Delivery A herb (pronounced "urb" in American English and "hurb" in most varieties of Commonwealth English) is a plant grown for culinary or medicinal value. The green, leafy part of the plant is typically used. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant.

By contrast, spices are the seeds, berries, bark, root, or other parts of the plant, even leaves in some cases. Culinary herbs are distinguished from vegetables in that they are used in small amounts and provide flavor rather than substance to food. Oregano is a conditio sine qua non in Italian cuisine, where it is used for tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character of Italian dishes; see parsley on Italian variants of bouquet garni. Oregano can effectively combined with pickled olives and capers or lovage leaves; other than most Italian herbs, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. The cuisines of other Mediterranean countries make less use of it, but it is of some importance for Spanish, French and Greek cooking. The dish most associated with oregano is pizza, a kind of open pie: Bread dough topped with tasty stuff and baked. Bread of this kind was probably eaten in Southern Italy for centuries; according to the legend, pizza came into existence in 1889, when King Umberto and his wife Margherita sojourned in Napoli (Naples).

Pizza, at this time not more than white bread flavoured with tomato paste, was then a popular food for the poor masses. To honour the Queen, a local baker devised a richer kind of pizza: In addition to the red tomato paste, white mozzarella cheese and green basil leaves were employed, thus reflecting the colours of the Italian flag. This invention became known as pizza Margherita and spread all over Italy and, with some delay, over the rest of the world. Today's pizza relies more on oregano than on basil, and use a multitude of further ingredients: Ham, sausage, fish, shellfish, mushrooms, artichokes, onion, garlic, olives, capers, anchovies and more make pizza a sophisticated delicacy, although it had once been the poor man's sandwich. Basil is most commonly used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. Place fresh leaves in a dry jar with a pinch of salt, and cover with olive oil.

The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay. Pizza Information It has been said that the name "mozzarella", which is clearly derived from southern Italian dialects, was the diminuitive form of mozza (cut), or mozzare (to cut off). Other theories describe its origins as a minor preparation of "scamozza" (Scamorza cheese), which in its turn probably derives from "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese. Using fresh herbs | Vegetarian Pizza Using fresh herbs Using fresh herbs Fresh vegetables and herbs play an important role in creating top quality vegetarian pizzas. We recommend following the Italian cook’s example and insisting on using only the freshest produce on your pizzas. Local farmers markets are a wonderful way of sourcing cheap, fresh produce that’s usually locally grown and often organic. However, what’s even more satisfying than purchasing from local farmers markets is being able to grow some of this produce yourself at home, and the wonderful thing about growing herbs is that it’s actually very easy to do.

Nothing beats being able to step out onto your patio or back yard, or simply reach over to your kitchen window sill, and pluck some fresh basil or parsley to add to your pizza. A surprising number of herbs are straightforward to grow in window boxes or in pots inside. Some recipes include dried herbs, but fresh herbs are almost always preferred. This is due not only to taste but also nutritional value. Herbs can provide rich sources of minerals and vitamins, and fresh, organically grown herbs are best able to offer these benefits. Below we’ve listed the main herbs used in the creation of vegetarian pizza, although of course there are many more. Most of these herbs are well loved in Italy – the home of pizza. Along with the main culinary uses and nutritional benefits, we’ve also included a few notes on the medicinal uses of some of these remarkable plants. Basil Basil is one of the most popular herbs used in Italian cooking, pizza included. Famously used in pesto, basil also compliments tomatoes perfectly and therefore is the perfect herb for use in a number of pasta and pizza recipes that use a tomato base or tomato sauce. Ideally, the leaves should be torn rather than chopped.

Basil is easy to grow and can be kept indoors or out; if you don’t have a garden it’s great to know that basil can be very happy living inside on a sunny kitchen window sill. Oregano and Marjoram These herbs are for the most part natives to the Mediterranean region, however they have adapted to many other regions, and a native form can now be found in a number of countries around the world (under different names). The oreganos prefer to live outside, but generally do very well in containers. Marjoram and oregano aid the digestion and act as an antiseptic and as a preservative. These herbs have a wide range of culinary uses, and combine exceptionally well with most pizzas and with just about any tomato-based recipe. Parsley Italians favor flat leaf parsley, but the common variety (also known as Rock parsley and Garden parsley) is also an excellent choice for many pizza toppings. Valued for its taste as well as its nutritional content, parsley is a widely used culinary herb. Parsley is a rich source of vitamins including vitamin C. It is also high in iron. Parsley is also a breath freshener, diuretic, antiseptic, and promotes healthy skin.

Parsley is an ideal herb to grow in containers, and also likes living inside on the kitchen windowsill, as long as it is watered frequently, fed and cut. Rosemary This shrub is a native to the Mediterranean area but is now found in many temperate regions of the world. A key ingredient in a number of pizza recipes, this herb has a wide range of culinary uses such as infusing roasted vegetables, or adding flavor to barbecues (a twig is simply placed on the grill along with the items being barbecued). Rosemary does well in containers, and likes being kept in a warm, sunny spot outside. Rosemary oil has antibacterial and anti-fungal qualities. It provides an excellent remedy for headaches when applied directly to the skin on the head. Eating small amounts of rosemary and drinking rosemary tea in small quantities is also beneficial for digestion. Note that the essential oil extracted from the rosemary plant should NOT be taken internally. Also, please note that extremely large doses of the leaf are toxic. Sage Sage can be a wonderful addition to vegetarian pizza. There is a wide variety of sage species scattered throughout the world. All sage grow well in containers and the plants prefer a well drained, sunny position.

For centuries sage has been esteemed for its remarkable healing powers. It has powerful antiseptic properties and preservative qualities. The flavor is quite strong so it is best used sparingly and with discretion. Used appropriately, sage adds a wonderful flavor as well as aiding digestion of fatty foods. Because it is an antiseptic it also kills of any bugs in the food as it cooks. Thyme This is a versatile herb that compliments a huge variety of vegetarian pizza. Its culinary uses are broad; it’s one of the main ingredients of bouquet garni and is brilliant in stocks, marinades, stews and stuffings. Thyme aids the digestion and helps to break down fatty foods. Thyme grows well in containers and likes a sunny position. Water sparingly. Thyme is esteemed for its strong antiseptic qualities. The oil is anti-fungal and anti-bacterial. A few drops can be added to the bath to ease muscle pain. Note that the essential oil that is extracted from the thyme plant should ONLY be used externally. 8 Herbal Pizza Combinations - Cook - The Herb Companion Print Email Turn the tables on traditional pizza by serving up healthier homemade pizza combinations seasoned with a delicious array of antioxidant-rich herbs.

That’s how the ancient Greeks made their pizza; by topping their flatbreads with olive oil and tasty native herbs and spices. Pizza took a culinary quantum leap in the late 1800s with the introduction of “pizza margherita,” a creative concoction of tomatoes, mozzarella cheese and fresh basil. Today’s takeout and store-bought pizzas continue to feature herbs in pizza sauce and as a shaker mix for seasoning pizzas. Throughout the years, the constant for great pizza is timeless herbs. By using herbs on pizza, you can highlight or complement the flavor of seasonal vegetables and other toppings. Think outside the pizza box—think beyond your basic mozzarella, tomato-based pizza sauce and artery-clogging pepperoni. Make Fast Pizza Dough • Peach Pizza with Blueberry Sauce How To Make Homemade Pizza Dough Any pizza worth making begins with a great crust. A prepared crust will do fine in a pinch. But you can easily take pizza to a tasty new level by making your own dough. Homemade dough gives you the option of making it whole-grain or adding in a few mixed herbs—such as basil, oregano and rosemary—for a tasty alternative.

The thickness of the crust depends on the amount of dough and how much you stretch or roll out the dough. Keep these other tips in mind when making pizza dough: • Use unbleached flour rather than all-purpose flour. The higher gluten content makes for a crispier, more authentic crust. • Don’t over-knead the dough. Doing so can overdevelop the gluten and result in a tougher crust. • Keep dough slightly moist when kneading. Adding too much flour during this process can result in a heavy, chewy crust. • A good pizza dough should always be smooth and elastic. That said, always roll out dough slightly larger than the pan to allow for the slight shrinkage that will occur before you put your dough in the pan. • No need to roll out dough when making a deep-dish pizza. Simply brush the pan with olive oil and press your homemade dough into place. • Prebake a deep-dish pizza crust before adding toppings. Just bake in a 450-degree oven for 8 to 10 minutes or until dough puffs and begins to color, remove, and then add your sauce, cheese, and toppings. • Forget the cookie sheet and buy a pizza screen or pizza stone instead.

Both absorb moisture as the pizza is baking, resulting in a crisper bottom crust. Experiment with Herbal Pizza Sauces Sure, a tomato-based sauce always makes for a great-tasting pizza, but why stop there? There are many different types of sauces you can use, such as enchilada or tomatillo sauce, fresh salsa, alfredo sauce infused with tarragon, garlic-rich hummus, curry sauce, chutney, or even pesto sauce made with tomatoes, artichokes, or arugula. Go sauceless instead and create your own seasoned oil by mixing your favorite herb or herb blend with extra virgin olive oil. Add balsamic vinegar to the seasoned oil for even more pizzazz. As for cheese, mozzarella may be the standard, but that doesn’t mean you can’t try other cheeses or create your own gourmet pizza blend, such as two parts mozzarella, two parts monterey jack and one part provolone. Whether used alone or in tasty combinations, other cheese options to consider include blue cheese, cheddar (white cheddar is a personal favorite), cream cheese, goat, gorgonzola, gruyére, fontina, feta, Parmesan and Swiss.

The key is to choose a cheese that complements the topping ingredients. Pizza Topping Ideas There’s more to topping off a pizza than pepperoni, olives and peppers. Just about any vegetable, fruit, fresh herb or nut can be used. Whether using fresh herbs or dried, a rule of thumb is that one teaspoon of dried herbs is equal to one tablespoon of fresh herbs. Roasting your veggies or caramelizing onions and other veggies on the stove before topping off the pizza often lends more flavor. As for moist toppings—such as sautéed spinach, olives, canned artichoke hearts or crushed pineapple—be sure to drain any liquids before putting the topping on the pizza. For a great finish, keep these other tips in mind: • Always construct your pizza in the following order: crust, sauce, cheese, toppings. Feta and gorgonzola cheese are the exception and should follow the toppings. • Cooking temperatures and times will vary depending on the pizza dough, toppings and depth of the pizza. A general guideline is 10 to 20 minutes in a 450- or 475-degree oven.

• Cool a hot-from-the-oven pizza on a wire rack for several minutes before cutting with a pizza wheel.

Consider these Food and Herb Combinations BROCCOLI: basil, dill, lemon verbena, marjoram, oregano, rosemary, tarragon, thyme CABBAGE: basil, caraway, dill, fennel, marjoram, sage, savory, thyme CARROTS: basil, chives, dill, marjoram, mint, parsley, sage, savory, tarragon, thyme CORN: basil, chervil, chives, lemon verbena, parsley, sage, thyme EGGPLANT: basil, dill, marjoram, mint, oregano, parsley, sage, savory, thyme GREEN BEANS: basil, chives, dill, parsley, oregano, rosemary, sage, savory, thyme FRUIT: cinnamon basil, lemon balm, lemon basil, lemon thyme, lemon verbena, mint, rosemary POTATO: just about any herb SPINACH: basil, caraway, chives, dill, lemon verbena, rosemary, thyme SUMMER SQUASH/ZUCCHINI: basil, chives, dill, marjoram, oregano, rosemary,

 sage, savory TOMATOES: just about any herb that comes to mind, but especially basil, chives, dill, oregano, parsley, rosemary, savory, thyme Try These Pizza Products Gluten-Free: Gluten-Free Pizza Crust Mix by Bob’s Red Mill, $4.22.

Herbal: Tomato Basil organic pasta sauce by Organicville, $4.99. Organic: Naturally White Unbleached Flour by Hodgson Mill, $4.57. Whole Wheat: Whole Wheat Flour by King Arthur Flour, $4.99. Pre-Made: Pesto pizza by Amy’s Kitchen, $7.99. Kris Wetherbee is a contributing editor who wrangles her herb garden in western Oregon. Italian Seasoning For Pizza - The Home Pizzeria Italian Seasoning For Pizza Share on Tumblr Proper seasoning is crucial to cooking, and pizza is no exception. With no hard fast rules seasoning and herbs allow you to be creative with exactly how your pizza and its sauce and toppings taste. Below are the essentials for making pizza. Always remember that seasoning and herbs can increase in strength of flavor overnight such as when used in a sauce. Salt & Pepper The corner stone of seasoning for any dish; salt and pepper. Fresh cracked peppercorns are preferable for their more complex flavor. Salt is essential at some place on a pizza; in the dough, perhaps with sautéed vegetables and in tomato sauce along with pepper.

A light amount of fresh cracked peppercorns as a finishing addition adds a complex and mild spicy flavor on some pizzas. Oregano Oregano adds the traditional and essential pizza flavor to a tomato based sauce. Oregano’s complex juxtaposition of bitterness and slight hint of sweetness pairs well with tomatoes, olives, capers and meats. Unlike other Italian herbs oregano pairs well with hot and spicy foods as well. The flavor of the oregano leaves becomes more pungent and flavorful when dried. Fresh Basil The taste of basil offers a natural sweetness with hints of pepper and mint. Fresh basil makes it a perfect main flavor ingredient or a secondary flavor. Cooking basil destroys the flavor thus should be used at the very end or as a garnish. As a dried herb basil loses most of its flavor and what remains is more similar to hay than the original fresh basil leaf. If you need to store basil, blanch for a few seconds in boiling water and freeze. For the best basil try growing your own basil plants and trim leaves from the top to use. Trimming from the top promotes bushy full growth. Garlic A versatile seasoning and key ingredient in many cuisines around the world.

Garlic is a species of the onion genus, Allium, and can be used raw, sautéed or roasted to create a variety of flavors. Garlic compliments many foods and flavors with its pungent and spicy flavor which mellows and sweetens considerably when cooked. Garlic grows in bulbs which contains many sections called cloves on the inside of the bulb. Dried, ground or chopped, garlic is also available and has a slightly more sweet and harsh flavor than fresh garlic. One interesting health benefit of garlic is it has the highest anti-inflammatory effect per gram of any food. Thyme A small leafed, woody stemmed herb; thyme has a sweet and mild pungent flavors and is highly aromatic. Thyme can be used fresh as whole sprigs or just the leaves as well as a dried herb. The fresh has slightly more intense flavor but retains most of its flavor dried better than many other herbs. It pairs well with meats and many vegetables and can be combined with rosemary marjoram, oregano, Italian parsley and bay leaves. Rosemary Rosemary’s needle like leaves are sweet and pungent with a piney scent and combines well with meats, potatoes and onions.

Rosemary can be used in fresh and dried form and using the needles however fresh can easily overpower a food, use sparingly. Dried rosemary rarely softens back and may be best used chopped or partially ground from its needle form unless submersed in a liquid for a long amount of time. Share this post Complete guide to fresh herbs. By Michelle Southan - How To Guides - Ingredients - Pumpkin and pine nut ravioli with sage-butter sauce Gone are the days when the only fresh herb you were likely to see on Australian dinner plates was a garnish of curly parsley. Now we count coriander as a trolley favourite and parsley is used in dishes rather than just on them. With bountiful bunches of herbs such as basil, thyme, sage and dill on the supermarket shelves, the only issue now is what to do with them all. This spring, let flavoursome fresh herbs inspire your cooking. Used widely in many cuisines, herbs add interest to dishes as simple as scrambled eggs or as complex as curries and restaurant-style sauces. Use them to create depth of flavour in everyday meals. Here's a complete guide to fresh herbs and how to use them.

Basil Blend the slightly spicy aromatic leaves with olive oil, pine nuts and parmesan to make pesto. Use whole basil leaves to top a tomato bruschetta, or tear and add to tomato-based pasta sauces. Purple basil Tear the pretty, spicy-flavoured purple leaves and add to Mediterranean-style salads. Add whole purple basil leaves to dishes that feature rice and pasta to add extra colour and flavour. Thai basil Add the slightly peppery flavoured leaves to noodles for an Asian-inspired salad or use them as a garnish for curries. Team it with beef or lamb in South-East Asian dishes. Chives Chop, then sprinkle this mild onion-flavoured herb over dips, fish, chicken and salads. Add chopped chives to omelettes and scrambled eggs. This herb is best added at the end of cooking. Continental parsley Also called flat-leaf or Italian parsley, it's milder than curly parsley. Chop leaves and use in tabouli, gremolata or salsa verde. Use the strong-tasting stems to add great flavour to stocks. Curly parsley Combine with mayonnaise, then stir through a potato salad. Finely chop, then add to a lemon butter sauce. Drizzle over fish or chicken.

Use as a retro garnish, especially for dishes that feature eggs. Coriander Use the stems and leaves of this herb in Asian and Middle Eastern inspired dishes. Chop the stems and add to Thai-style curry pastes. Sprinkle the leaves over spicy chicken and seafood dishes. Curry leaves Fry the spicy-flavoured leaves with Indian spices and add to curries. Grind the leaves and add to curry pastes. Team the leaves with prawns, lentils, potatoes and fish. Dill Add the feathery leaves, with a subtle anise aroma, to a New York style smoked salmon and cream cheese bagel. Use dill to add flavour to dishes that feature egg, potato and fish, such as gravlax. Oregano Chop this mild-flavoured herb, with a slight lemony aroma, and use in tomato-based sauces. Sprinkle over Mediterranean vegies before roasting, or use in moussaka and Greek-style dishes featuring feta, chicken or fish. Mint Try this refreshing herb in both sweet and savoury dishes. Add chopped mint to a bowl of berries or mix it with ice-cream. Combine mint leaves, lemon rind and ginger to make a herbal tea.

Team with chicken, fish or lamb. Marjoram This herb looks similar to oregano, but it has a slightly sweeter taste. Pick the leaves and add to Mediterranean-style salads. Use in dishes featuring mild cheese, such as bocconcini. Rosemary This woody herb with a slight camphor aroma is best when added to a dish and cooked. Add sprigs to dough for making scones, biscuits or focaccia. Use in dishes featuring parmesan, chicken and tomato. Sage Add this herb to stuffings for roast meats, such as lamb, but don't use too much as the flavour is strong. Sage also works well with pork and rich dishes that feature onion and butter. Tarragon Use this slightly tart tasting herb to flavour bearnaise sauce (see related recipe). It works well in French-style cuisine, especially in soups and sauces, but the best flavour matches are chicken and fish. Thyme Use this robust-flavoured herb in slow-cooked dishes. Add the whole sprigs to a beef or lamb casserole. Use the leaves in wine-based dishes, such as sauces, marinades or French onion soup.

Taste.com.au — November 2011 , Page 169 Author Dried Mixed Herbs Glossary | Recipes with Dried Mixed Herbs | Tarladalal.com Dried Mixed Herbs Glossary | Recipes with Dried Mixed Herbs | Tarladalal.com Viewed 58347 times ગુજરાતી માં વાંચો Description Dried herbs, as the name suggests are herbs that have been cleaned, sorted and dried in the sun. Dried herbs are more convenient and less expensive than fresh ones. However, one must remember that most herbs take on a different flavour after drying. Also, they have a more concentrated flavour than fresh herbs - 1 tsp dried herbs is equivalent to 1 tbsp chopped fresh herbs. Apart from individual dried herbs, a variety of herb mixes are also readily available in the market. These offer a quick and convenient way of adding several flavours to a recipe at one go. A mix of marjoram, sage, thyme, basil, mint and savoury is ideal for seasoning.

How to Select • Dried whole herbs, i.e., where the leaves are still attached to their stalk tend to be fresher and have a stronger flavour than loose leaves sold in packets/bottles. However, you might have to go to specialty stores to procure such whole herbs, as most stores stock only the loose leaves variety. • When buying dried herbs, check the seal of the package and the use-by date. • Choose a reliable brand to avoid contamination or adulteration with other ordinary leaves. Culinary Uses • Mixed herbs is just right for boosting the flavour of pasta sauces, soups, stews, stuffing, breads, marinades, butter, salad dressings, stocks, vinegars, vinaigrettes, and even some desserts, drinks and confectionaries. • Dried herbs are also suitable for use as a garnish. Mixed herbs work well with vegetables such as tomatoes, peppers and aubergines. • Mixed herbs combine well with pizza toppings too. • Mixed herbs can also be used to flavour omelettes and cheese dishes. • When making foods like herbed butter, you might want to soften the dried herbs by soaking for a few hours in a suitable liquid.

• Sometimes it is better to crush the herbs before using in recipes to draw out their full flavour. You can do this by simply rubbing the dried herbs between your fingers and hands. • If you find that low fat or low salt foods taste bland, you can use herbs to enhance their flavour. • Generally, herbs are delicately flavoured, so add them to your cooking in the last few minutes. How to Store • Store dried mixed herbs in an airtight container, in a cool and dry place, away from direct sunlight and moisture as well. • Dried herbs stay good for up to a year from when they were dried and packaged. • To check for freshness, smell the herbs. If the aroma has gone, the flavour will have diminished too and the herbs should be discarded. Health benefits • A jar of mixed herbs typically comprises basil, marjoram, oregano and thyme, each of which has high levels of healthy antioxidants. • Most herbs, especially rosemary, sage, oregano, thyme have significant amounts of flavonoids, which can act as antioxidants to protect LDL cholesterol from being oxidised, inhibit the formation of blood clots, and provide anti-inflammatory and anti-tumour activity.

• Herbs are rich in vitamins, and in minerals, chlorophyll and natural antibiotics. • Many herbs have valuable alkalising benefits. • Herbs may also contain pain-relieving properties, aid in digestion, and strengthen the immune system. • When using herbs for flavouring, we can reduce the need for salt, sugar and artificial flavourings, which will lead to great health benefits in the long run. Try Recipes using Dried Mixed Herbs 50 Easy Pizzas : Recipes and Cooking : Food Network Photos (9) Page 2 of 5 11. Meat-Olive Make Meatball Pizza (No. 10); add 2 crumbled raw Italian sausages and 1/3 cup chopped Kalamata olives with the mozzarella. 12. Eggplant Make Meatball Pizza (No. 10); top with breaded and fried eggplant slices and ricotta instead of the meatballs. 13. Sicilian Press dough into an oiled rimmed baking sheet. Cover and set aside until doubled. Top with 3/4 cup tomato sauce and 2 cups shredded mozzarella; drizzle with olive oil and bake. 14. Pepperoni Make Sicilian Pizza (No.

13) with only 1 1/2 cups cheese; bake until just crisp. Top with 6 ounces sliced pepperoni and 4 ounces bocconcini, then bake until bubbly. Garnish with basil and pecorino. 15. Herb Stretch dough into a 15-inch round. Top with olive oil, salt and chopped thyme and oregano. Bake until crisp, then brush with more olive oil. 16. Fennel-Taleggio Make Herb Pizza (No. 15); top with sauteed fennel, 6 ounces sliced taleggio, 2 tablespoons chopped hazelnuts and grated pecorino before baking. 17. Baked Ziti Make New York-Style Pizza (No. 6); top with leftover ziti and more cheese before baking. 18. Smoked Mozzarella Make Herb Pizza (No. 15); top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated Parmesan; bake until melted. 19. Squash-Pepper Stretch dough into a 15-by-9-inch rectangle.

Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp. 20. Zucchini Stretch dough into a 15-by-9-inch rectangle. Top with minced garlic, thinly sliced zucchini, olive oil and red pepper flakes. Bake until crisp.

Question: Which herb is commonly used to flavour the tomato on pizza toppings?
Answer: Oregano