How to blend herbs and spices
May 4, 2014
Spices and herbs
MILD
Paprika
Parsley
(use freely).
MEDIUM
Basil
Chervil
Chives
Dill
Marjoram
Oregano
Sage
(use for intensity of flavour).
STRONG
Aniseed
Bay leaf
Coriander
Cumin
Fennel
Juniper berries
Rosemary
Saffron
Savoury
Tarragon
Thyme
Turmeric
(use small quantities of these aromatic condiments, because they may mask other flavours).
STRONG TO VERY STRONG
Cayenne pepper
Cloves
Garlic
Ginger
Ground or crushed chillies
Horseradish
White, black or green pepper
(use in small quantities because they will completely mask other flavours and develop a bitter taste of their own).
VEGETABLES
NEUTRAL
Iceberg lettuce
(very flat taste)
MILD TO MEDIUM
Carrot
Mushroom
Parsnip
Potato
Boston lettuce
Curly lettuce
Romaine lettuce
(fairly flat taste)
MEDIUM
Turnip
Lamb’s lettuce
(Corn salad)
Red curly lettuce
(slightly bitter)
MEDIUM STRONG
Asparagus
Beet
Broccoli
Brussels sprouts
Cauliflower
Celery
Corn {cob}
Fennel
Fiddlehead greens
Leek
Snow peas
Sweet pepper
Tomato
Yellow or green beans
(flavour concentration medium to strong depending on freshness and season
VERY STRONG
Garlic
Horseradish
Hot pepper
Onion
Radish
Shallot
(very distinctive and slightly bitter taste, highly concentrated, often used to liven up food).
Chicory
Curled endive
Endive
Radicchio
Watercress
(bitter to very bitter)
Sorrel
Spinach
(distinctive flavour)
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