Blog abuse 2

My notes was in broken english and it was really hard to understand it completely soooooo...Im rewriting it.

Cooking with herbs and spices replaces the traditional usage of salts and fats in our daily diet. Futhermore herbs gives a much better and unique taste and touch to the flavour of our cooking. herbs are usually harvested in the morning, after the morning dew has evaporated but just before the sun comes out and warms it. Proper storage is compulsory after plucking and it is recommended to keep them in the chiller in a perforated plastic bag. This is to ensure proper air circulation and helps preserve the herbs longer.

Many different types of herbs can be found easily. Fresh, crumb and powder herbs can be found in the market. Naturally, dried herbs is stronger than fresh herbs and powdered herbs are stronger than crumbs. (1/4 tsp powder = 3/4 crumbs = 2 tsp fresh herbs). Extended cooking time of the herbs will result in a lost of flavour and aroma. For fresh herbs, the leaves should be chopped finely, the finer it gets, the stronger the flavour that is released. The common fresh herbs you can find in any local supermarket are such as Fresh Thyme, rosemary, tarragon, sweet basil, Chervil, chives, dill leaf, italian flat parsley, oregano, marjoram, and english parsley.

Spice is defined as
1 : Various pungent, aromatic plant substance such as cinnamon or nutmeg which is used to flavor food and beverages
2 : Something that adds zest and flavour
3 : A pungent aroma, a perfume

Examples of spices are such as bouquet garni, Beaumonde seasoning, herbes de provence, quatre epices.

Asian spices are such as the chinese five spice powder, Masala Powder, curry powder, garam masala, tandori seasoning, kurma, tumeric powder and etc.