Herbs and Spices Galangal to Juniper
Galangal
Alpinia galanga
Also known as: China root, Colic root, Galanga, Galangale, Gargaut, India root, Ka, Khaa, Loas, Lengkuas, Siamese ginger
Description
Grows to 1.5m with long blade-like leaves and white orchid-like flowers. Its rhizomes are light yellow with pinks sprouts and knobs. It is a member of the ginger family with a peppery taste.
Native to China and south-east Asia. First mentioned by Ibn Khuradbah in 870AD. Used in Europe in the middle ages and thought to be an aphrodisiac.
Uses
Can be used in soups and stocks, often added to curry pastes. It can be used as an alternative to ginger.
Garam Masala
Description
A blend of spices which literally means Garam (hot) Masala (spice), used throughout the Indian Subcontinent.
There is no definitive recipe for this blend as the content depends on regional variation and personal choice.
It may include any of the following; bay leaves, cardamom, caraway, chilli, cinnamon, cloves, coriander seed, cumin, fennel, fenugreek seeds, mace, pepper, saffron
Uses
As an spicy aromatic flavouring for a wide range of dishes such as curries, sauces and soups.
Garlic
Allium sativum
Description
Grows to up to 90cm with long, flat, solid leaves and has a mauve flower. The bulb contains segments (known as cloves) which are covered in a paper-like membrane. It is of the same family as onions and chives.
Native to Egypt, China and India. It is mentioned in the Old Testament and the Talmud. Pasteur noted its anti-bacterial properties, garlic juice was used as an antiseptic in World War I.
Uses
Peeled, chopped, minced or crushed it can be used in a magnitude of ways in a wide variety of savoury dishes.
Garlic Chives
Allium tuberosum
Also known as: Asatuki, Chinese chives, Gow choy, Nira
Description
Has green, wide, flat stems that come to a point at the top.
Uses
Can be added to soups or rice dishes or added as a garnish to cooked dishes.
Ginger
Zingiber officinale
Description
Has a stem 60-120cm tall, long lily-like leaves and greenish flowers with purple markings. It has a thick and tuberous rhizome which is used for flavouring.
Native to Asia. The Romans were said to have popularised its use throughout their empire. Marco Polo wrote about its use in China.
Uses
It should be peeled, then grated or thinly sliced. Can be added to a range of dishes including, as part of marinades. Dried ginger is often used to flavour ginger beer, biscuits and spiced cakes.
Varieties
African ginger, Australian ginger, Chinese ginger, Indian ginger (cochin), Jamaican ginger, Nigerian ginger
Herbes de Provence
To make this classic herb mixture combine;
four parts thyme
four parts summer savory
two parts lavender
one part rosemary.
Dried is an acceptable substitute for fresh
Horseradish
Cochlearia armoracia (Armoracia rusticana)
Description
Growing to a height of up to 1m with spinach-like leaves and small white flowers. It is a member of the mustard family, its root has a pungent white taproot and rhizome with a hot, sharp flavour and strong aroma.
Native to Europe in the 13th century it was used as a medicine in Germany. It was taken to America in the 16th century by the early settlers.
Uses
The fresh raw root is grated or cut in to fine strips and added to dressings, sauces, mustards and seafood cocktails. It is a traditional accompaniment to roast beef, ham and other meats.
Hyssop
Hyssopus officinalis
Description
Grows to a height of up to 1m with bushy growth and has violet-blue flowers in late summer. It has an aroma similar to mint.
Native to the Mediterranean and North Africa, it has been known since ancient times. In the 17th century, it was used in sick rooms as a strewing herb.
Uses
Both the flowers and the leaves can be used in salads, soups, fruits salads and drinks. The dried leaves can be made in to a tea.
Juniper Berries
Juniperus communis
Description
An evergreen tree which can vary in size from a small bush to 12m in height. The berries grow among sharp, pine scented leaves, taking two to three years to mature.
Was used by the ancient Greeks as a diuretic. Mentioned in the Bible and used at those times to freshen stale air. The word gin comes from the Dutch word jenever and is a key flavouring for that spirit.
Uses
The berries should be lightly crushed to release their flavour. Can be added to any game dish such as venison, quail, rabbit or duck or used as an ingredient of stuffing's for chicken, turkey or goose.. Herbalists recommend that people with kidney problems or who are pregnant should avoid it.
Varieties
American juniper or Red cedar (Juniperus virginiata), Prickly juniper or Medlar tree (Juniperus oxycedrus)
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