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| 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. |
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| A mixture of very finely chopped herbs. The classic combination is chervil, chives, parsley and tarragon though marjoram, savory, burnet or watercress may be included as part of the blend. Because they quickly lose their flavor, fines herbes should be added to a cooked mixture shortly before serving. Unlike Bouquet Garni they are not removed from the dish before serving. Its primary use is in egg dishes, but it is also good with lighter-flavoured fish. In dishes where you add parsley for color, this is a nice variation — you will get the same brightness with a little different flavour. Since the flavor is very light, like parsley, this blend won’t overwhelm any dish. |
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| C E R T I F I E D |
| Spice House |
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| Indian Spices |
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| Copyright © 2005 Devon Foods. All rights reserved |
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