作者: alexdiixit

 

 

 

 

 

Feature:
Oregano leaf is a perennial herb. Its leaves are usually oval in shape and may have smooth or slightly serrated edges.

Taste and Smell:
Oregano leaves have a unique aroma that is slightly bitter, spicy, and slightly sweet.
It has a strong smell and taste and is often used as a seasoning in cooking.

Origin:
Türkiye. Oregano leaves are native to temperate regions of Europe and Asia, but are now cultivated around the world.
It is especially loved in the Mediterranean region and often appears in local dishes.

Cooking dishes:
Pizza and Pasta: Oregano is one of the main spices used in pizza sauce and various pasta sauces.
Meat and Seafood: It is also commonly used to cook a variety of meats and seafood, especially in Mediterranean cuisine.
Marinades and Sauces: Oregano is often used in a variety of marinades and sauces to add flavor.
Salads: It can also be sprinkled on salads to provide extra aroma.

Applicable dishes:
Pizza, shrimp sautéed with oregano mushrooms, grilled lamb with herbs, meat sauce, chimichurri, beef stew, barbecue

**When using oregano leaves, it is recommended to use them in moderation due to their strong flavor. In addition to fresh oregano leaves, dried oregano leaves are also a common form on the market. The dried oregano leaves have a stronger flavor.

 

 

 

 

 

Feature:
Rosemary is a perennial woody plant with needle-like leaves and small blue or purple flowers.

Taste and smell:
Has a very unique and intense aroma with hints of pine and citrus.
The flavor is often described as slightly bitter and resinous, and very persistent.

Origin:
Morocco

Cooking dishes:
Rosemary is a commonly used herb in Western cuisine, especially Italian and French cuisine.
It pairs well with lamb, beef, chicken and many types of seafood.
Use in roasts, stews, soups and sauces.
Rosemary leaves are also commonly used to make spice oils and vinegars.
Due to the strong flavor, caution in dosage is generally recommended.

Applicable dishes:
Pan-fried rosemary chicken legs, rosemary beef skewers with chocolate sauce, steak, Italian cuisine, pan-fried salmon, grilled lamb short ribs, fried potatoes, stew, served with cheese

 

 

 

 

 

Bay leaf is a commonly used herb that is widely used in various cuisines to add flavor.

Feature:
Appearance: Usually oval in shape with smooth edges and dark green in color.
Texture: Drier and firmer, usually needs to be removed after cooking as it is too hard to eat directly.

Taste and Smell:
Taste: Slightly bitter, but with a subtle sweetness.
Smell: Deep and aromatic, a bit like pine, with a hint of spiciness.

Origin:
Türkiye. Bay leaf is native to the Mediterranean region, but over time it has been cultivated in many temperate climate regions around the world.

Cooking dishes:
Soups and Stews: Bay leaves are often added to soups or stews to add flavor. After cooking, they are usually fished out and discarded.
Spice bag: It is often placed in a gauze bag together with other spices (such as peppercorns, cloves, etc.) and used as a spice bag for seasoning.
Pickling: Bay leaves can be used to pickle a variety of foods, such as pickled vegetables or pickled meats.
Meat and Poultry: Bay leaves add deep flavor when roasting or cooking meat and poultry.
Rice and grains: Adding a bay leaf can add extra flavor when cooking certain grains, such as rice or porridge.

Applicable dishes:
Beef stew in red wine, German pig’s feet, Provence stew, bouillabaisse, borscht, pate, pickled vegetables

**When cooking with bay leaves, only one or two are enough as it has a very strong aroma. Storing dried bay leaves in an airtight container in a cool, dry place will ensure they retain their best flavor.

 

 

 

 

 

Feature:
Sage is a perennial shrub-like plant with gray-green leaves and purple flowers.

Taste and smell:
Sage has a complex flavor that includes notes of bitter, lemony, and pine.
Its smell is often described as slightly spicy, with notes of resin and lemon.

Origin:
Egypt

Cooking dishes:
In cooking, sage is commonly used to season pork, poultry, and beans.
It is used in many traditional European dishes and is often used in stews and soups, especially bean and vegetable soup and pumpkin soup.

Applicable dishes:
Lemon honey grilled chicken wings, barbecued meat, pan-fried fish fillet with pineapple and sage, creamy sage zucchini noodles, pumpkin soup, stewed vegetables, sage bread

 

 

 

 

 

Feature:
Ma Yulan is a perennial herbaceous plant belonging to the Lamiaceae family.
Its leaves and flowers are often used in cooking.

 

Taste and smell:
Ma Yulan has a mild, sweet and slightly citrus flavor.
Its aroma is quite sweet, somewhat like Oregano but milder.

Origin:
Egypt

Cooking dishes:
Very common in Mediterranean and European cuisine.
Often used to flavor roasts, soups, stews and sauces.
Since the flavor is mild, it is usually recommended to add it when the cooking is almost done.
It can also be used to make oil-soaked and pickled foods.

Applicable dishes:
Pan-fried lamb chops, omelette, assorted stews, tomato and beans stew, pizza, seafood, German sausages, lettuce salad

**Malaysia is a versatile and flavorful herb used in a wide variety of cuisines. Because of its unique but not overpowering flavor, it can be used on its own or paired with other herbs and spices.

 

 

 

 

 

Feature:
Coriander leaves are a kind of herb with dark green leaves that come in two types: smooth and feathery.
Italian parsley has larger leaves and a stronger flavor, while Curly parsley has smaller leaves and a lighter flavor.

Taste and Smell:
Coriander leaves have a unique, fresh and slightly bitter flavor.
Fresh coriander leaves have a light herbal aroma.

Origin:
Poland. Coriander leaves are native to the Mediterranean region, but are now widely grown in various parts of the world.

Cooking dishes:
Garnish: Often used as a garnish for dishes.
Eaten raw: Commonly found in salads to add a refreshing flavor.
Seasoning: Coriander leaves are often used in various meats, fish or soups to add flavor.
Sauces and condiments: Like Spanish green sauce Mojo Verde.
European cuisine: French beef stew, chicken stew, etc. all use parsley as one of the important ingredients.
Like other fresh herbs, parsley is usually added last in cooking to maintain its tenderness and best flavor. Excessive heating will cause it to lose its original aroma and color.

Applicable dishes:
French cuisine, herb cream, potato salad, barbecue chicken, omelets, salad dressings, stews, vegetable purees, stews

 

 

 

 

 

Feature:
Kelly’s Fennel Powder is a product made by grinding Kelly’s Fennel seeds into a powder. Its unique properties are similar to Kelly’s Fennel Seeds but more concentrated.
Easy to use and store, suitable for situations where you need to add spices quickly.

Taste and smell:
The flavor is more concentrated, with spicy, slightly sweet and citrus characteristics.
The aroma is fresh and slightly sweet, and the grinding process makes it easier to release the aroma.

Origin:
Finland

Cooking dishes:
Because it is in powder form, it is easier to mix with other ingredients and is suitable for making sauces, curries and soups.
It can be used to flavor stews and stews, and can also be sprinkled on bread and biscuits.
It is also used in some beverages and desserts. For example, in some Middle Eastern beverages, kelly fennel powder is used as a flavor enhancer.

Applicable dishes:
Tomato goulash, stews, pastries, apple pie, sauerkraut, rye bread, sausages, Indian rice seasonings

**Kelly Fennel Powder is a useful spice in fast-paced cooking environments due to its highly concentrated flavor and ease of use. It can be used in a variety of cooking applications, providing a quick and effective way to add unique flavor and aroma.

 

 

 

 

 

Feature:
Sweet basil is a variety of basil distinguished by its bright green color and larger leaves.
This basil is commonly used in Western cuisine, especially Mediterranean and Italian cuisine.
The leaves are oval in shape with smooth edges.

Taste and smell:
Sweet basil leaves have a sweeter flavor and are more aromatic than other varieties of basil.
The smell is very fragrant, with a hint of mint and sweetness.

Origin:
Egypt

Cooking dishes:
In Italian cuisine, sweet basil leaves are often used to make pesto.
It can also be used as a flavoring for pizza, salads and stews.
This basil leaf is also often used with tomatoes, especially in Caprese salads.

Applicable dishes:
Pasta with pesto sauce, pizza Margherita, Thai fried pork, stir-fried chicken, steak, tomato salad, pumpkin soup, toast

**Sweet basil leaves are a versatile and highly popular herb. Its sweet and fragrant flavor makes it ideal for many classic Western dishes. It is especially suitable for summer cooking, providing fresh flavors and beautiful colours. Sweet basil leaves are an essential ingredient in everything from Italian herb dressings to Mediterranean salads.

 

 

 

 

 

Feature:
Kelly’s fennel is a spice often used in European and Asian cuisine, usually in the shape of small, curved seeds.

Taste and smell:
The flavor is typically spicy, with hints of citrus and pepper.
Has a fresh, slightly sweet aroma.

Origin:
Finland

Cooking dishes:
Commonly used in baked goods such as rye bread, cakes and cookies.
In Europe, especially in Germany and northern Europe, it is often used to flavor stews, soups and boiled dishes.
In Middle Eastern cuisine, it is often used in risotto and meat.
Also used in making liquid condiments such as curries and sauces.

Applicable dishes:
Tomato goulash, stews, pastries, apple pie, sauerkraut, rye bread, sausages, Indian rice seasonings

**Kelly Fennel is one of the spices of choice for many chefs and home cooks due to its versatile uses and unique flavor. It adds special flavor and aroma to various dishes, making them richer and more layered.

 

 

 

 

 

Feature:
Dill seeds are the seeds of the dill plant (Anethum graveolens) and are usually harvested when the plant is mature.
Most people are familiar with dill, but dill seeds are also useful as a spice.
The seeds are flat, oval, yellowish or brown in color.

Taste and smell:
Dill seeds have a citrus flavor, a slight sweetness, and a slight bitterness.
Their aroma is slightly “herbaceous”, slightly like fennel or celery.

Origin:
India

Cooking dishes:
In Nordic and Russian cuisine, dill seeds are often used to marinate fish.
In Middle Eastern cuisine, they are commonly used in curries and stews.
In Indian cuisine, dill seeds are used along with other spices to flavor curries and baked goods.
It can also be used to make soups and sauces, especially with seafood.

Applicable dishes:
Pickles, Indian Bean Chowder, French Dressing, Vinaigrette Herring, Yogurt Dill Cucumber Sauce, Roasted Vegetable Collection, Honey Mustard, Creamy Braised Chicken, Curry

**Dill seeds are a versatile spice that can be used not only for cooking but also for pickling and preserving foods. It has a unique taste and smell that adds depth and complexity to dishes. Dill seeds are a spice worth trying in both traditional and modern cuisine.