|
|
|
|
| |
| Spice, the aroma that gets your senses tingling, is an important ingredient in Indian cuisine. The very word conjures up visions of exotic taste. Spices are not only known for their savor but also for their highly medicinal values. |
|
| There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the U.S. It has a broad, bulbous base that’s treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sautéing or in soups. The greens can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. When cooked, its anise-like flavour becomes lighter than in its raw state. Common fennel is the variety from which the greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods and drinks. |
|
|
|
| C E R T I F I E D |
| Spice House |
|
| Indian Spices |
 |
|
|
|
|
| Copyright © 2005 Devon Foods. All rights reserved |
|
