Job:07-61264 Title:RacePoint - Herb and Spice Companion
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(Text)COMMON KITCHEN SPICES- 157 –
Plant: Seeds, soaked overnight in water before sowing
Water: Regularly until established, to keep soil con-
sistently moist; after seedlings appear, water less fre-
quently, only when soil feels dry.
Harvest: Seeds are ready for harvest when they’re a
ripe, grayish brown. Snip off flower heads into a paper
bag and hang to dry; the seeds will fall to the bottom
of the bag.
Care: Protect from winds.In the Kitchen
Dishes: Breads, desserts, stews, curries,
salads, teas
Prep: Whole anise seeds can be roasted
or quick-fried in oil to improve aroma
and flavor before being ground to a
powder (see pages 150–151).
Serve: Add ground anise seeds to every-
thing from stews, curries, and lentils to
candies, cakes, and rye breads. It adds
warm flavor to sausages and stews with
fish, pork, and vegetables. It’s a natural
partner for root vegetables, fruits, nuts,
and creamy cheeses. Anise leaves, with
their milder flavor, can also be used in
salads and teas, and sprinkled over eggs.SUBSTITUTIONS
- Fennel seeds
- Caraway seeds
- Tarragon
- Star anise (use
sparingly)
PAIRINGS
Fruits and Vegetables:
apricots, carrots, celery,
cranberries, currants, figs, lemon,
oranges, pears, pineapple,
pomegranate, potatoes, shallots,
turnips
Proteins: almonds, beans, beef,
cheeses, chicken, eggs, fish and
seafood, peanuts, pecans, pork,
walnuts
Seasonings: allspice, basil,
caraway seeds, cardamom,
cayenne, chervil, chili peppers,
cilantro, cinnamon, cloves,
coriander seeds, cumin, epazote,
dill seed, fennel seed, fenugreek,
garlic, ginger, honey, jalapeño,
lemon juice and zest, lime juice
and zest, mint, nutmeg, pepper,
saffron, sesame seeds, star anise,
turmeric, vanillaJob:07-61264 Title:RacePoint - Herb and Spice Companion
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