HERBS AND SPICES

pices and Herbs represent a common bond around the world. There are hundreds and hundreds of plant specimens in each of these families. The plants are grown in a variety of climates in many different geographic locations. From the sowing of the seeds, to maintaining the plants health, harvesting and processing, each of these steps create a wonderful delight in both a landscape garden and in kitchens and restaurants around the globe. I have added another section in landscape solutions for you to enjoy. Previously I have done articles on herbs and lately have been introducing spices. A goal is to provide you with basic information about different plant specimens. Each of these plant classifications have been around for centuries in many different countries. Using these plants for nourishment as well as medicinal purposes have been passed down from generation to generation in so many different cultures.

Many plants are classified as herbs. A lot of people when they think of herbs, they think of the standard culinary herbs. Take a look at the gallery section on the page photos of eight basic culinary herbs. These eight herbs are considered some of the main everyday cooking herbs. There are so many more herbs that not only have great culinary value, but produce wonderful foliage as well as cut flowers or blossoms for you to enjoy in your gardens.

Spices also are very similar. In your individual country or region, you have basic seeds or ground varieties you use everyday. Many of these plants can also be used in different landscape areas. As I continually add on to this section, take a look at garden projects and see if any of these spices will fit into your landscape plan.

I am very excited about doing this section for you. I also will be adding a page where we all can share information and stories of specific herbs and spices in our own geographic location.

Seeds From Basic Spices Create Great Culinary Dishes
Seeds from these basic plants add wonderful flavor to a normal dish. You can also share your recipe or knowledge with others.

The Cayenne Pepper - Beautiful Plant And A Spicy Delight
The Cayenne pepper is a wonderful indoor and outdoor plant. The Cayenne pepper is also known for its spicy flavor in many Mexican and Cajun cuisines. Learn a few basic facts about the Cayenne pepper.

Ginger, Nutmeg and Cloves - Three More Savory Spices
Ginger, Nutmeg and Cloves are three more popular spices to use in cooking and culinary dishes. Read up on these three unique plants. All three are great in different culinary dishes as well as baked goods.

Mustard - Whole Seeds, Ground, Or Prepared Is A Great Spice For Everyone
The Mustard Plant produces a variety of different color seeds and are used today in many culinary dishes. Here is some information on Mustard and how you can use the leaves, seed or the ground version.

Herbs Growing from Seed
Growing herbs from seeds can be so rewarding! You can watch the seeds grow into plugs and finally into beautiful plants. There are a couple of special techniques to achieve happy and healthy herbs, and flowers too.

Leaves from Fresh Herbs Can Create Wonderful Vinegars
Making herb vinegars are easy and quick. Use rosemary, garlic chives, fresh garlic and a few other herbs, and you will have a wonderful tasting vinegar for beef, or pork roasts.

Eight Culinary Herbs
Culinary herbs are wonderful to use in a variety of dishes. Here are eight easy herbs to use. Each of them are unique in color, texture and aroma. Start cooking now!

Drying Your Herbs To Preserve And Enjoy
Drying your herbs will preserve the leaves. Sow, Grow and Preserve. Does this sound a little odd to you? These plant species are wonderful and easy to grow, to maintain, and to dry.

Simple Step By Step Guide In Doing Several Herb Gardens In One Landscape Area
A step by step guide for several herb gardens in one landscape area. Learn simple ways to create beds and plant a variety of herbs. Worth reading this landscape article.

Basic Healing and Holistic Information on Eight Herbs
Healing information on eight basic herbs. Here are some basic suggestions for safe use of eight herbs. These eight herbs are also basic eight culinary herbs.

Mint - One Of The Largest Herb Families
The Mint family has a variety of different species. Mint produces a great aroma as well as creating wonderful flavor for some drinks, sauces, candies and meats.

Tarragon And Coriander - Great Plants For Culinary Dishes
Tarragon and Coriander are superb spices for a variety of culinary dishes. Tarragon is a great perennial plant and the fresh leaves provide great aroma and flavor in many cultural foods. Take a look at these two delightful spices.

Horseradish Is An Old Time Herb And Adds Zest To Culinary Dishes
Horseradish is great prepared or using its grated roots in culinary dishes. Horseradish is a perennial herb and is grown in many different parts of the world.

Celery Is A Medicinal Herb As Well As A Vegetable
Celery has been known for being a great medicinal herb as well as have a wonderful flavor for many culinary dishes. The stalks and seeds provide us with great nutritional value.

The Leaf From A Bay Or Laurel Tree Is Wonderful In Culinary Dishes
The Leaf from the Bay or Laurel Tree provide a great flavor and aroma. These trees are evergreen and not only look great in herb gardens, but also are used in a variety of culinary dishes throughout the world.

Caraway Leaves Are A Great Vegetable, And The Seeds Flavor Many Dishes
Caraway leaves are used as a vegetable in many European countries. Caraway seeds germinate slowly but the rich aroma from the root, stem and leaves makes this plant a wonderful addition to any garden.

Garlic Is Very Popular And Many Cultures Use This Herb
Garlic is used in a variety of culinary dishes. Garlic can be grown in any style garden and a very popular herb today.

Lemon Balm - A Great Aroma Herb In The Mint Family
Lemon Balm is one of the most aroma herbs. Lemon Balm is considered a perennial and grows well in most climates. Learn a few facts on this great smelling herb.

Seasoning Vegetables, Poultry, And Meats With Different Natural Plants
Seasoning vegetables and different meats with a variety of herbs and spices can create wonderful dishes for your friends and family. Professional chefs use these natural plants everyday. Share your favorite herb and spice recipe with others.

Allspice Is Native to Jamaica, Central America and The West Indies
Allspice is a universal spice used in a variety of dishes. Allspice comes from a large beautiful evergreen tree. Learn a few facts on this wonderful spice that not only produces a wonderful flavor, but has a delightful aroma.

Cinnamon Is One Of The Oldest Spices And Still Popular Today
Cinnamon is considered on of the oldest spices. It has a wonderful aroma as well as culinary use. There are two different varieties that are grown. You can use it in a ground form or sticks, which are also called quills.

The Shallot Is A Member Of The True Onion Family
The Shallot is not really a true spice. It is an herb and a member of the true onion family. Here a few basic facts on the Shallot and a couple of photos for you to see.

Turmeric Is The Main Ingredient In Curry Powder
Turmeric is a very flavorful spice in many culinary dishes. Turmeric is a member of the Ginger family and is grown in several different tropical locations.

Fennel Is An Old Herb And A Member Of The Parsley Family
Fennel is an herb that has been around for centuries. Fennel has three varieties for the everyday garden. The leaves, stalk, root and seeds are all used in culinary dishes today.

The Leek Is A Member Of The Onion Family
The Leek is a member of the onion family. The leaves, stalks and roots of Leeks create a sweet flavor. I enjoy making a homemade vegetable soup and using Leeks as one of the ingredients.

Pine Nuts Are Found In The Cones From The Tree
Pine nuts are found in many different species of pine trees. The Pine nuts are found inside Pine cones. These trees grow well in climate zones of one through ten in the United States. They are a native tree in China.

Asparagus Is Actually Considered An Herb And A Vegetable
Asparagus is a member of the Lily family. It is slow to grow in a garden, but is a wonderful nutritional herb and vegetable. Asparagus is native to England, Poland and the former USSR.

Artichoke Is Native To The Mediterranean Region And Also An Herb
The Artichoke is a great source of vitamins. Artichokes are native to the Mediterranean region as well as Spain, France and Italy. The Artichoke can be ground from seed as well as shoots. Here is some basic information on the Artichoke herb.

A Dried Mushroom - Wood Ear Enhances Many Culinary Dishes
The Wood Ear fungus dried mushroom adds a great texture and unique flavor to many culinary dishes. This dried mushroom is a wonderful herb for stir fries, soups and stuffings. Learn a little about the Wood Ear.

Yarrow Is A Perennial Herb With Different Colored Flowers
Yarrow is a great perennial herb and is native to Europe, Asia, Canada and grows well in zones three through nine in the United States. It can grow in many different soil conditions. Great herb plant for your garden.

Fragrant Leaves From Herbs Provide A Delightful Smell
Fragrant leaves from herbs can provide you with a wonderful smell in a container garden out outdoor garden. The fragrant leaves can also be used in sachets and potpourri. Here are a few fragrant herb leaves for you.

Primrose - The Evening Variety Has A Delicate Pink Flower
The Evening Primrose has a delightful dainty pink flower. It grows well in a variety of climate zones. The Primrose is known for its possible medicinal benefits in some medical conditions and diseases.

Recipes Using Herbs Can Create Tasty Appetizers
Recipes using herbs with other ingredients for appetizers can be not only fun but very delicious. Having appetizers before dinner, or create an entire meal out of herb based appetizers. Take a look at three simple herb base appetizers.

Star Anise Is A Wonderful Spice Native To China, India, And Other Countries In Asia
The Star Anise is a wonderful spice native to China, Japan, and India. It has a strong taste and aroma. The Star variety is grown from ornamental evergreen trees. A great flavor in chicken, vegetable and many other culinary dishes.

Chamomile - One Of The Oldest And Very Fragrant Herbs
Chamomile is a great fragrant herb. Many European countries take pride in their Chamomile tea. Roman or English Chamomile is a great ground cover. Chamomile is a member of the Daisy family. Learn a little more about this wonderful herb specimen.

Germinating Times And Proper Lighting Of Herbs
Germinating and proper lighting is very important when growing your own herbs. Here are a few suggestions for germinating some herbs. Most herbs germinating in a warm environment.

Flax Is Grown Commercially For Its Oil And Seeds
Flax is a wonderful spice with many health benefits. Flax is rich in Omega 3, and grown commercially for its oil and seeds. Here is a little information on Flax.

ICE CREAM

History

Precursors of ice cream
Ancient civilizations have served ice for cold foods for thousands of years.[citation needed] Mesopotamia has the earliest icehouses in existence, 4,000 years ago, beside the Euphrates River, where the wealthy stored items to keep them cold.[citation needed] The pharaohs of Egypt had ice shipped to them.[citation needed] In the fifth century BC, ancient Greeks sold snow cones mixed with honey and fruit in the markets of Athens.[citation needed] Persians, having mastered the storage of ice, ate chilled desserts well into summer.[citation needed] Roman Emperor Nero (37–68) had ice brought from the mountains and combined with fruit toppings. These were some early chilled delicacies.
Ancient Persians mastered the technique of storing ice inside giant naturally-cooled refrigerators known as yakhchals. These structures kept ice brought in from the winter, or from nearby mountains, well into the summer. They worked by using tall windcatchers that kept the sub-level storage space at frigid temperatures.
In 400 BC, Persians invented a special chilled pudding-like dish, made of rose water and vermicelli which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavors. The treat, widely made in Iran today, is called "faloodeh", and is made from starch (usually wheat), spun in a sieve-like machine which produces threads or drops of the batter, which are boiled in water. The mix is then frozen, and mixed with rose water and lemons, before serving.[citation needed]
In 62 AD, the Roman emperor Nero sent slaves to the Apennine mountains to collect snow to be flavored with honey and nuts.[citation needed]
Maguelonne Toussaint-Samat asserts in her History of Food, "the Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling-point of water, it lowers the freezing-point to below zero."(Toussaint does not provide historical documentation for this.)
In the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi where it was used in fruit sorbetsWhen Italian duchess Catherine de' Medici married the duc d’Orléans in 1533, she is said to have brought with her Italian chefs who had recipes for flavored ices or sorbets and introduced them in France. One hundred years later, Charles I of England was supposedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative There is, however, no historical evidence to support these legends, which first appeared during the 19th century.
The first recipe for flavored ices in French appears in 1674, in Nicholas Lemery’s Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).Recipes for flavored ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. However, Latini claims that the results of his recipes should have the fine consistency of sugar and snow.

Ice cream or ice-cream (originally iced cream) is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients.[1] In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available to those who are unable to enjoy traditional ice cream due to lactose intolerance or allergy to dairy protein.

Ice cream has a long history as a popular dairy food item. It has evolved from a manually manufactured household product to a very automated industrial product. This is the ice cream homepage, a subset of the Dairy Technology Education Series. If you have come to this page directly, then you can go back to the beginning to start learning about dairy science and technology and dairy products.

PASTA

Pasta is made from a simple combination of flour and water. Pre-packaged speciality pasta often includes spices, cheese or added coloring from spinach, tomatoes or food dye.
Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina[4]. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "to the tooth", meaning not too soft). Abroad, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product which cannot be cooked al dente.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law[4]. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo). Some specialty pasta varieties can be made from grains low in gluten for gluten-intolerant people, or from whole wheat flour. Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and therefore can't be called pasta because they don't contain flour.

History

Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan.[5]
The works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.[6] The Jerusalem Talmud records that itrium, a kind of boiled dough,[6] was common in historic Palestine from the 3rd to 5th centuries AD.[7] But these references are vague and simply speculate on a possible connection to modern pasta.

Lasagne
A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines itriyya as string-like shapes made of semolina and dried before cooking, probable evidence of Arab influence on the ancestor to modern-day dried pasta. One form of itrion with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough.[8]
The Chinese were eating noodles made of millet as long ago as 2000 BC. This was confirmed by the discovery of a well-preserved bowl of millet noodles over 4000 years old[9]. However, durum wheat was not known in China until later times. The familiar legend of Marco Polo importing pasta from China[10] was born in the USA on the Macaroni Journal (published by an association of food industries with the goal of promoting the use of pasta in the USA) [11]. Marco Polo describes a food similar to "lagana" in his Travels, but he uses a term with which he was already familiar. Durum wheat, and thus pasta as it is known today, was introduced by Arabs during their conquest of Sicily according to the newsletter of the National Macaroni Manufacturers Association[12].
In the 1st century BC writings of Horace, lagana were fine sheets of dough which were fried[13] and were an everyday food.[8] Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil.[8] An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day Lasagna.[8] But the method of cooking these sheets of dough do not correspond to our modern definition of either a fresh or dry pasta product. The first concrete information concerning pasta products in Italy dates from the thirteenth or fourteenth century.[14] The question of Pasta's origin continues to evoke speculation. The name (λαγάνα, lagána) survives in modern-day Greece to denote an unleavened, flat bread eaten during the Great Lent

types of cake

FOAM CAKES: Strictly speaking, a foam cake contains no leavening or fat other than provided by the eggs; baking powder and baking soda are not necessary in these recipes. As a result, it is important to preheat the oven and have the baking pans ready in advance. These cakes need to be baked as soon as they are ready or the egg whites will deflate; they will do so after about 5 minutes of sitting on the countertop ! Because Foam Cakes are so light and airy, they should be cut with a serrated knife in a sawing motion to cut. An electric knife is helpful, too.
There are some similarities and differences within Foam Cakes:

Sponge cakes are a light cake whose leavening comes only from beaten egg whites (no baking powder or soda), and has little or no butter and thus have very little fat content. As a result, a Sponge cake takes well to being imbibed with flavored syrups and such.

Charlottes: These molded desserts are a variation of the cake in which fillings - hot or cold - are poured into a bowl lined with bread, ladyfingers or pieces of cake, then decorated. A French pastry chef invented the charlotte in the 1800s. The classic version is the Charlotte Russe. Also try such flavors as chocolate, eggnog, strawberry, Bavarian cream.

Meringue cakes: Made from beaten egg whites and sugar, meringue is used as a leavening agent in some cake batters or to lighten a souffle or mousse. Baked by themselves into rings or other shapes, meringues make for light and pretty cakes filled with fruit or ice cream. They can be family size or baked as individual servings.

Rolls: These are a form of sponge-cake, baked in a shallow pan and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice variation. Rolls are immediately removed from the pan and rolled up in a sugared tea towel after baking. When cool, they are unrolled gently, filled with jelly, custard or icings and rerolled. For the yule log (Buche de Noel), fill and ice with chocolate buttercream, then decorate with leaves, "branches," meringue mushrooms and woodland animals - a crowd-pleaser!



FOAM CAKES:
Review mixing techniques: different methods produce different types of cakes
One of the most important steps is to properly cream the fat with the sugar. This is when air bubbles are formed, which will later expand from the leaveners, and make the cake rise.
There are two primary types of foam cakes - whole egg yellow sponge and angel food cake. An angel food cake is a meringue with added flour for stability and texture. Egg white proteins and the starch and protein of flour are incorporated into the watery film around air cells to contribute to stability. Sugar is added not only for its flavoring action and stabilizing effect on egg white proteins, but it also acts as a tenderizer, counterbalancing the effects of egg protein and flour. Cream of tartar is usually added to lower the pH and thus stabilize and whiten the foam and produce a finer grained cake. Leavening is performed by the air in the meringue and steam. Ingredients are folded together gingerly. Old genoise recipes call for melting butter and folding into the batter. Angel Food recipes have you fold the sifted flour into the beaten egg whites

croquembouche or croquenbouche is a French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (choux filled with pastry cream) bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons.
The name comes from the French words 'Croque en bouche' meaning 'crunch in the mouth'.
The choux buns can also be made with savoury fillings.
Alternative spellings include croquenbouche and croquebouche