Herbs & Spices (click links for images)
- Chili Pepper
Dried red chili peppers sold either ground or in flakes, red pepper works well either added early to dishes that are going to cook for a while or simply shaken on near the very end. Because they can vary greatly in terms of heat, taste your red pepper to see just how hot it is - and make sure to replace it every six months. source & image: thefoodnetwork
- Cinnamon
Bark from various trees of the cinnamon family. Used ground for bake goods and whole for pickles, hot drinks, and preserves. It is available powdered or in sticks, one of the most aromatic spices.
- Coriander Leaves
It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves. Leaves are sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries. Both seeds and leaves can be used in salads. image source
- Coriander Seeds
Use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground to give a crunchy texture. The flavors of the seeds and leaves bear absolutely no resemblance to each other. They are mildly fragrant and have an aromatic flavor akin to a combination of lemon, sage and caraway.
- Mint
Although more commonly associated with sweet treats, mint lends its cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa. Perfect for summer-fresh salads or to liven up a sauce, leftover fresh mint can also be used to brew a fragrant tea which is equally tasty served hot or cold. source & image: thefoodnetwork
- Parsley Leaves
Slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. There are more than 30 varieties of this herb but the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. The image on the link is the flat-leaf parsley.image source
- Star Anise
As the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Available whole, or ground to a red-brown powder. Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. Chinese stocks and soups very often contain the spice..In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as “Chinese Five Spices”.
source:www.theepicentre.com
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- still looking around
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