Preparation Techniques For Cooking
Eight Interesting Variation for Pepper Steak

How to blend herbs and spices

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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