Dec 13 2008
Back to the spice rack
Good Saturday morning everyone. It’s time to head back into the kitchen and work on that Spice Rack. Today I’ll be giving you some information about Basil, Bay Leaves, and Caraway Seeds.
Basil
You would think that our travels on the spice trade would take us to Italy for Basil. Did you know that Basil actually originated in Asia in the 1600’s? It’s an important culinary herb because people use it in salads, casseroles, sauces and even some liqueurs.
Fresh Basil is always best but you can easily find Basil flakes at the dollar store or your local grocery store. Do your best to purchase herbs from a local farmer though. The Basil will be fresher and your supporting your local economy.
Sweet Basil will have the aromatics and taste of Licorice/Anise or cloves. Basil works really well with sliced tomatoes or tomato products. I’ve been known to add a little Basil in my salsa just for some extra kick.
Bay Leaves
Anything that is a leaf will take longer to release its aromatics and flavor. You can help it along my rubbing the leaves in your hands to release the oils from the Bay Leaves.
Bay Leaves come from the Bay tree. This tree is native to the Mediterranean. Bay Leaves will give off a woodsy aromatic and astringent/clean taste to your cooking. French, Mediterranean, and Indian recipes call for Bay Leaves a lot.
Caraway Seeds
I personally do not like caraway seeds because they get stuck in my teeth. Anyways, Caraway Seeds come from the parsley family and give off a peppery taste to them. Often people will use them in all types of dips for parties.
If you remember the tip that I gave you yesterday, brown the Caraway Seeds just like you would Anise.
That’s it for the spice rack today. Everyone enjoy his or her weekend. I’m going to try to post something tomorrow but since it’s my only day off. I’m not promising anything. The next set of spices I should be covering is Celery Flakes, Chili Powder, and Chives.
Until then have fun cooking!
