Job:07-61264 Title:RacePoint - Herb and Spice Companion
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(Text)ExOTIC SPICES- 219 –
Soil: Moist, fertile, well drained. Mix compost into the
soil for added nutrients.
Plant: Seeds, presoaked in warm water for 24 hours
Water: Moderately, only when soil feels dry to the
touch
Harvest: To harvest seeds, wait until fall, when the
plant has died and the seedpods are mature; let them
dry completely before picking.In the Kitchen
Dishes: Curries, breads, sauces, chut-
neys, pickles, pastes
Prep: Seeds should be dry-roasted or
fried before cooking to reduce their bit-
terness and bring out their nutty-sweet
flavor (see pages 149–150); but cook for
too long, and they’ll just get bitterer. For
optimal flavor, grind seeds using a spice
grinder or coffee grinder when ready to
use, and use sparingly.
Serve: Add seeds early in long-cooked
dishes, and also use them in chutneys,
curry powders, and pickling spices.
Ground seeds can be used in meat rubs.
You can also bake the seeds and leaves
into tasty savory breads, like the tradi-
tional naan, paratha, and chapati.SUBSTITUTIONS
- Curry powder
- Maple syrup (at end
of cooking) - Mustard seeds
*Note: There is no exact
match for fenugreek
seeds, so consider
leaving it out of your
recipe or altering the
flavor with one of these
substitutions.
PAIRINGS
Fruits and Vegetables:
carrots, cauliflower, eggplant,
green beans, okra, onions,
peppers, potatoes, spinach,
tomatoes
Protein: beans, beef, chicken,
fish and seafood, lamb, lentils
Seasonings: allspice,
amchoor powder, anise, bay
leaf, cardamom, cayenne, chili
peppers, cilantro, cinnamon,
cloves, coriander seeds, cumin,
fennel seeds, fenugreek leaves,
galangal, garlic, ginger, lemon
juice, lime juice, mustard, nigella,
nutmeg, paprika, pepper, sesame
seeds, star anise, tamarind,
turmericJob:07-61264 Title:RacePoint - Herb and Spice Companion
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