Herbs Cooking For Sale In International

But that's by itself. It's hard to pin down the flavor of a bay leaf. Indeed, for one of the most widely used herbs in sauces, soups, and stews you might be hard pressed to accurately describe the flavor since the leaves release it so slowly.

In fact, Medieval knights often tucked it in their armor as a charm when they went to war. This practice was understandable as the Greek word “thymus”, for which the herb was named after, means courage.

Lemongrass is too fibrous to be edible unless minced very finely, but mincing can be rather tedious when it comes to these sturdy stalks. A dainty olive-colored powder with a deep hue that might cause it to be mistaken for a couture and invigoratingly...

The leaves possess flavors of anise, celery, and parsley with a hint of mint. Add it at the end of cooking to soups, grilled lamb, breads, or pasta dishes. Chervil is a finishing herb as cooking it causes it to lose its flavor and intensity (of which...

Nearly arctic in taste as it chills the mouth and soothes the senses with its sweet but strong flavor. This particular mint is still used in modern and home medicine, as it has been since civilization began.

However, when grown in colder climates the flavor is less robust. Used primarily in Greek, Italian, Spanish, Mexican and Tex-mex cuisine, oregano lends a peppery, herbal bite to foods.

In fact, this sage comes from Dalmatia, an Adriatic region of Croatia. Dalmatian Sage has a quirky seat in the American kitchen. The popular dog breed actually received its name from this region, as did this particularly potent strain of sage.

Add 1 cup of dried hibiscus flowers. The fibrous stems are used to make burlap. From Iran to Mexico to Tobago this crimson blossom has a serious fan following. Hibiscus flowers are sort of a miracle plant.

You'll be blown away by their Thai-flavored intensity when they hit the searing metal of the grill. The secret weapon for the Grill Master and mysterious tome for the Sister of the Soup Spoon.

It's used as a souring agent in food and has a natural sweetness to it. Oddly, this plant is best known in two cuisines: Canadian and Creole. The resulting texture is robust and silky.

Thyme can be used in nearly all forms of cooking and baking. Thyme has long been thought to bring courage and good health. A must for developing bouquet garni. This French dried thyme has a robust, piney flavor with hints of camphor and bitterness.

When raw the fenugreek seed has a fresh, clean smell of curry powder and celery. When the seeds are toasted they begin to smell and taste like maple syrup. Indeed, this has led fenugreek to become used in sweet breads and as a source of artificial maple...

Ground, chives take on a unique aroma that reminds you of loaded baked potato and deep fried onion rings. Add them to any number of spice blends to get a greener, mellower onion flavor as opposed to using onions flakes that can be papery and brusque.

Instant aqua de jamaica. For a more confectionary application roll homemade chocolate truffles in hibiscus powder as opposed to cocoa powder for sweet-tart treats with a broody pink complexion.

The grandmother of the oregano family – sweet smiles, tied apron, and poking you in the arm with a fork when your elbows are on the table. Mediterranean oregano is used traditionally in Italian and Greek cooking and occasionally Moroccan.

But for things like home fries or fried chicken you have to go with dried to get the right flavor. Dried chive flakes make for an intriguing building block to other dishes. The daintiest member of the allium (onion) family, the chive is a wispy herb that...

The flavor and aroma of tarragon is sweet with notes of basil, licorice, anise, and whispers of pine and grass. Tarragon is also used for cream sauces, to flavor spirits, and makes for ethereally good pickles.

The flavor is similar to lemon, parsley, and anise. Just a quick sear, some salt, and a finish of lemon juice and dill makes for a mighty flavorful meal. In addition, dill pairs perfectly with beets, cauliflower, celery, kohlrabi, fava beans, and cucumbers.

Steamed buns, fish, and some stir-fries are made for fennel pollen as it pairs well with star anise, cinnamon, garlic, and Szechuan pepper. The sophisticated gourmet doesn't miss a beat when fennel pollen is concerned.

Shallots have a short shelf life and, admittedly, can be a pain to dice. Just add a few to a liquid – cold or hot – and allow them to soften up. When ready, just cook the recipe as you normally would.

Though popular in French and Croatian cooking, other cultures are still trying to figure it out. Ground is a powder. Ground Sage has a sweet, but herbaceous and very savory flavor that's reminiscent of celery, eucalyptus, parsley, and a bit of pine.

A true individual. Sage has a sweet, but herbaceous and very savory flavor that's reminiscent of celery, eucalyptus, parsley, and a bit of pine. Oh, and we get this a lot. It was so hard to define him.

Well, forget that. Parsley as an ingredient brings a needed bitter flavor to food that people often forget to add. That was parsley as a garnish. If you ever eat a dish and feel it's missing something then parsley is usually the remedy.

Sumac spice is often called the fourth table spice. Sumac's main quality is not it's mild lemony flavor, but its intense sour taste. It's used extensively in Turkish, Iranian, and Moroccan food, though the shrub itself and has a formidable presence in...

It's less sweet with a more astringent, celery flavor and a mild bitterness. Fenugreek leaves are a staple in Indian cooking. Fenugreek almost functions as parsley does: to provide balance.

It grows profusely to the point that it can be hard to keep up with. A reliable herb with savory punch. Throughout fall and winter when you want to craft pasta Bolognese, a hearty lasagna, or a family-sized meatloaf you'll always want that fresh, slightly...

The slender leaves (they aren't actually needles) can often be sticky with resin and are very assertive in flavor. The leaves are added to rubs and marinades, stuffed into chickens, or tied to meats about to be used on the grill.