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| HERBS AND SPICES |
| The word spices, refers to all forms of seasonings including herbs, sweeteners, barks, seeds and vegetables. Picking the right spices for each meal and using them correctly greatly enhances the taste and nutritional benefits of even the plainest dish. Be generous with herbs and frugal with spices, as herbs benefit the body and enhance the flavour, while spice can be harder to digest and overwhelm the taste of a meal. |
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Spice, herb or condiment is categorized as follows:
- Salty ( miso, kelp, tamari, soy sauce)
- Sour (lemon, lime, vinegar)
- Spicy ( pepper, cayenne)
- Sweet ( cardamom, cinnamon)
- Subtle ( coriander, parsley)
- Pungent ( garlic, horse radish)
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| YOU CAN BUY FROM OUR STORE: |
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Anise |
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Mace |
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Bay leaves |
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Marjoram |
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Basil |
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Mint |
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Celery |
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Nutmeg |
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Cinnamon |
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Oregano |
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Cloves |
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Paprika |
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Coriander |
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Peppercorns (red, green, white and black) |
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Cumin |
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Red chillies |
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Caraway |
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Rosemary |
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Cayenne pepper |
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Sage |
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Cardamom |
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Turmeric |
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Fenugreek |
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Tarragon |
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Five spice |
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Fennel |
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Ginger |
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Garlic |
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Galangal |
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Lime/kefir leaves |
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Lavender |
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| Our floor staff are able to advice you on how to use the product, and help you with recipes wherever possible. |
RECIPE: THAI GLASS NOODLES WITH ASIAN PUNCH
Serves 4 for main course
150g very thin glass noodles
1 medium red onion, finely diced, ginger root, and 1 carrot cut into julienne strips
HERBS:1 large handful of basil (fresh) or 2 tbsp dried. 1 handful coriander (fresh), Mint herb (dried)
Dressing:1 garlic clove crushed, red chillies de-seeded and chopped
2 tsp lime juice, salt , soy or tamari sauce, 1 tbsp olive oil. Mix well.
How to:
- Soak noodles in hot water for 5 mins, drain, rinse and dry on a towel. Cut into 6’ lengths.
- Place all the herbs in a bowl, with the noodles, pour dressing and garnish with cashews and serve. Garnish with 2 tbsp cashew nuts, chopped.
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