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Herbs contribute to the
enjoyment of food by their addition of scent, flavor and
colour, resulting in food that has individual style and
taste. Aromatic plants used in cooking come under this
heading, consist of fresh leaves and stems or crumbled or
powdered dried leaves. Spices consist of many other parts of
the plants—seeds, stems, roots, and berries, which have been
dried—and can be whole, ground or powdered. They should be
used sparingly and some compliment certain foods better than
others.
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