Plant Magazine of Botanical-online September 2017

Natural remedies

PROPERTIES OF AROMATIC PLANTS

Medicinal and culinary properties of aromatic plants


Main spices and aromatic herbs in the kitchen

Although there are many spices or herbs most people use a limited number of them. The table below shows the main ones, as well as some of their uses and properties.

Many of these aromatic herbs or spices are explained in more detail in the particular study of each of them. If you want to deepen your knowledge on them, go to the appropriate link.

Aromatic spices or herbs Characteristics and uses
Garlic (Allium sativum)
Flavor and aroma characteristics
Sharp flavor and intense aroma.

Used parts and main uses

Fresh or dry bulb and dehydrated and shoots
. Fish, meat soups, rice, salads, sauces, potatoes, mushrooms, cheese

Some typical dishes or uses
Cabbage fried with garlic, soup of garlic, "ajoaceite". Gazpacho.

Main cuisines where it is used
Mediterranean, Mexican kitchen and South America.

Recommended amount
Use with moderation. Form leaves of "ajoaceite" or "Andalusian gazpacho".

Main producing countries
China, India and Spain.
Basil (Ocimum basilicum) Flavor and aroma characteristics
Very aromatic and sweet flavor

Used parts and main uses
Fresh or dry Leaves. Vegetables, soups pizzas, cheese, sauces, tomato sauce, pesto

Some typical dishes or uses
Roquefort with basil, tomatoes with basil, eggplants with basil, pasta with basil.

Main cuisines where it is used
Mediterranean, Thai, Chinese and Vietnamese cuisine
It is part of "bouquet garni" and Thai curry.

Main producing countries
Egypt and the United States
Anise (Pimpinella anisum)
Flavor and aroma characteristics
Sweet flavor similar to liquorice. Sweeter than fennel.

Used parts and main uses
Fruits and fresh leaves. Pies, cakes, meats, cheeses, stews, fish, seafood, curry sauce.

Main cuisines where it is used
Mediterranean, Middle East and German cuisine.

Some typical dishes or uses
Doughnuts of anise
Recipes with anise, anise bread
.
Recommended amount
Moderate use

Main producing countries

Spain, Turkey and Egypt
Saffron (Crocus sativus) Flavor and aroma characteristics
Aroma strong and smooth flavor, colouring yellow.

Used parts and main uses
Stigmata. Rice, soups, purees, vegetables, cheeses seafood

Main cuisines where it is used
Mediterranean and Indian cuisine

Some typical dishes or uses
Paella, couscous, risotto, spaghetti, bouillabaisse

Recommended amount
Very small. It is included in curry.

Main producing countries
Spain, France Portugal, Italy and India
Cinnamon (Cinnamomum Zeylanicum) Flavor and aroma characteristics
Sweet and sharp flavor

Used parts and main uses
Dry Crust. Pastries, cakes, jams, rice, meat, fruit salads and vegetables, stewed and grilled fruits.

Main cuisines where it is used
Indian, Mexican,
Chinese, South of US, Central America and Southeast Asia.

Some typical dishes or uses
Apple cake. Rice with milk and cinnamon Baked apple with cinnamon Chocolate ice cream with cinnamon and cream Green tea with cinnamon Chicken with cinnamon

Recommended amount
Moderate. It combines well with anise, vanilla, ginger, cardamom and fennel.

Main producing countries
Sri Lanka (Cinnamomum zeylanicum) Vietnan (Cinnamomun loureirii) and Indonesia (Cinnamomum burmannii)
Onion (Allium stock) Flavor and aroma characteristics
Sharp flavor and intense aroma.

Used parts and main uses
Fresh or dry bulb and dehydrated and shoots. Baked fish, meats, soups, rice, salads, sauces, poultry, stews potatoes, eggs, mushrooms, cheese

Main cuisines where it is used
Mediterranean, German, Mexican, United States, South America and Chinese cuisine

Some typical dishes or uses
Liver with onion, calf with onion,
Onion "tortilla"

Recommended amount
Use with moderation.

Main producing countries
China, India the United States,


Cloves (Cariophylis aromaticus) Flavor and aroma characteristics
Intense aroma and flavor

Used parts and main uses
Immature Flowers. Pies, cakes, sauces, legumes purees, meats

Main cuisines where it is used
Cuisines of India, the United States, China and Germany.

Some typical dishes or uses
Bechamel sauce, ketchup

Recommended amount
Very small

Main producing countries
Zanzibar and Madagascar
Coriander = Coriander (Chinese Parsley) (Coriandrum sativum) Flavor and aroma characteristics
Vegetal aroma, waxy, somewhat orange.

Used parts and main uses
Ground Seeds and fresh leaves. Salads, soups, beans, sausage, rye bread, chutney, guacamole

Main cuisines where it is used
Asian, Arab, Caribbean, Mexican, Texan and Ethiopian cuisines.

Some typical dishes or uses
Coffee with seeds of coriander, rice with coriander, salad with coriander, fennel with coriander, potatoes with coriander.

Form leaves from many sauces and condiments (masala, curry)

Main producing countries
Countries of the south of Europe, Mexico and the United States.
Dill (Anethum graveolens) Flavor and aroma characteristics
Flavor similar to fennel. Aromatic and fresh.

Used parts and main uses
Dry and fresh Leaves, seeds and stems. Fish, soups, rice, salads, sauces, vegetables, eggs, pickles, bread of rye, conserves of salmon and herring, potatoes

Main cuisines where it is used
Scandinavian countries, Poland and Russia.

Some typical dishes or uses
Gazpacho, marinated salmon, carpaccio of codfish, cucumber salads with dill. Cabbage with dill.

Recommended amount
Use with moderation. It is part of many dressings and sour cream.

Main producing countries
Scandinavian countries
Tarragon (Artemisia dracunculus) Flavor and aroma characteristics
Flavor similar to anise. Aromatic

Used parts and main uses
Frozen, dry or fresh leaves. Meat, fish, seafood, pickles, mushrooms, broth, vegetables, bread, herbs

Main cuisines where it is used
Mediterranean cuisine, especially the French. Kitchen of Russia and Armenia.

Some typical dishes or uses
Gazpacho. Salad of mushrooms with tarragon, scrambled eggs with tarragon, roast chicken with tarragon, prawns salad with tarragon.

Recommended amount
Use with moderation. It is part of tarragon vinegar, "fine herbs", "Dijon mustard," the "tartar sauce or "bearnaise sauce."

Main producing countries

United States and France.

More information on spices in the listing above

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

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