Herbs

Herbs

Herbs are the leafy parts of plants with savory or aromatic properties that are used for flavoring or garnishing food, either in fresh or dried form. They are those little specs of green that give your pizza its salty, onion like taste or that single leaf which makes your dip more attractive.

Besides being used for culinary or decorative purposes, herbs also provide a lot of nourishment to your body. From containing a wide range of dietary fibers, to Folic Acids; herbs are a storehouse of multiple vitamins and minerals.

And for this reason, herbs such as sage and parsley were used as a staple in European cuisines, dating all the way back to medieval times. In many ways making them an essential ingredient, both for your palette, and for your health.

Therefore, with our experienced authorities, sustainable farming practices, revolutionized machinery and meticulous food processing systems, Taste ‘n’ Flavor gives you the best chance at experiencing their real enrichment that you can find anywhere.

Parsley:-
Parsley is a popular herb that is obtained from the leaves of Garden Parsley, a flowering plant that is grown in the Mediterranean regions. It is also found in some parts of Europe and is cultivated mainly as a herb, spice and vegetable.Considered one of the most versatile herbs, Parsley is widely used in Middle Eastern, European, Brazilian and American cuisines as a rich garnish for salads, risottos, chicken or meat stakes, creamy dips, vegetable stews and baked goods.It is also a key ingredient in the famous Lebanese Tabbouleh salad.While it gives off a soft grassy smell when it is finely chopped, its taste is very similar to that of cilantro or cumin seeds.Besides this, Parsley is a rich source of antioxidants, folic acids, alpha and beta carotenes and even vitamins such as K, C and A.

Mint:-
Considered as an ingredient that is used on a daily basis, Mint is a herb that is acquired from the Mentha genus of plants from the Lamiaceae (mint) family of species.A delicious herb, this one is used in Middle Eastern, European, Indian, British and American cuisines primarily in the form of mint sauce, or chutney. It is also used as a garnish for salads, dals, broths, stakes and more.It is a key ingredient in the Turkish Hydari dip that is served with the traditional Gozleme.While the taste and smell of fresh mint and dried mint differ slightly in intensity, what remains common is their menthol-like taste and frosty-cool aftertaste, emitting a distinctive, fresh-minty aroma.In terms of vitamins and minerals, Mint provides a rich supply of Calcium, Iron, Magnesium, Copper and even protein.

Thyme:-
Thyme is an aromatic green herb that is genus Thymus, belonging to the Mint family of plant species. It is cultivated for culinary, medicinal and decorative purposes.Used a vital ingredient in Eastern Mediterranean countries, Thyme is also used in Indian, Greek, Egyptian, European, Turkish and American cuisines, especially in salads, soups, dips and stews. It’s also a popular flavor of tea.Thyme is a key ingredient in many lamb based steaks dishes or recipes.The smell of Thyme is gentle with a lingering freshness to it. Its taste is earthy with underlining lemony and minty tones.Thyme is an excellent source of vitamins C, A and B6, while containing high amounts of Calcium, Folate, Phosphorus and Potassium.

Oregano:-
One of the most easily recognized herbs, Oregano is extracted from the leaves of the Origanum vulgare flowering plant, that is part of the mint family. It is grown predominantly in the temperate Western, Southwestern Eurasia and Mediterranean regions.While it is used in Mediterranean, Philippine, Latin American, Greek and Turkish cuisines, it is considered as a staple ingredient in Italian-American dishes. Oregano is mainly used to flavor meats, lambs, stews, pastas or salads.It is mostly popularly known to be a topping used on pizzas.Oregano emits a strong aroma that is a mix between earthy and pungent, layered with an unmistakable sweetness. The flavor of Oregano is composed of musty, pungent and minty tones with traces of slight saltiness.Oregano proves to be a great source of vitamins B6, C, E and A. It also contains other nutrients such as Potassium, Copper, Calcium and dietary fibers.

Rosemary:-
Rosemary is a perennial herb that belongs to the mint plant family; the leaves of which are used mainly for culinary purposes.It is used in a variety of cuisines, namely American, European, Italian, and as a staple ingredient in the Mediterranean dishes. Rosemary is mainly used to add flavor to cooked items such as roast lamb, chicken, pork or stuffed turkey. It is also very popular with barbeque recipes.Known to have one of the most powerful tastes, Rosemary has a bitter, astringent taste, characterized with a woody, mustard-like aroma.Rosemary is a rich source of vitamins A, C, Thiamin and B6. It contains dietary fibers, Folate, Manganese and Iron.

Basil:-
Basil is a thick green leafy herb that is native to tropical regions of central Africa to Southeast Asia. It is part of the mint family of plant species, cultivated for culinary purposes.While Basil is used in cuisines worldwide, it most commonly used throughout southern Europe, the Mediterranean regions and in many parts of Asia. It is mainly used fresh in recipes as a garnish or a topping.Basil is the key ingredient for the popular Italian, Pesto sauce.Basil is highly aromatic with a smell that combines the scent of pepper, anise and mint. Its taste is sweet, but savory with a minty undertone.Basil is strong supplier of vitamins K and C, with minerals such as Manganese, Calcium, Iron, Folate and Omega-3 fatty acids.

Sage:-
Sage is a culinary herb that is obtained from the Salvia officinalis, an evergreen subshrub that is a member of the mint family species of plants.Considered as an essential herb in the British cuisine for generations, the uses of Sage extend to Italy, Morocco, France, Egypt and even within the Middle East. It is used in cooked dishes to add flavor, especially with chicken, pastas and stews and soups.Sage has a savory and slightly peppery flavor to it. The smell of Sage consists of a sweet, grassy scent.Sage is a good source of Calcium, Iron, Magnesium, Manganese, Folates, dietary fibers and vitamins C, E, K and B6.

Tarragon:-
Also known as Estragon, Tarragon is a type of herb belonging to the Sunflower family, cultivated for culinary and medicinal purposes.Although it is one of the ‘four fines’ herbs used in the French kitchen, Tarragon is also found in the food palettes of English, American, Armenian, Russian and Iranian cuisines. It blends well with stews, fish, soups and egg dishes.It is the main flavoring element used for the Béarnaise sauce.Tarragon has a bittersweet taste and its aroma resembles that of Anise.Tarragon has a low cholesterol component and proves to be a good source of Niacin, Phosphorus, and Copper, along with vitamins A, C and B6.

Chives:-
Chives are a form of edible plant species that belong to the Lily family, grown across Europe, Asia and North America, for the cultivation of their leaves and scapes.While their culinary benefits extend worldwide, they are used in many traditional French and Swedish dishes. They are also considered as one of the ‘fines herbs’ of French cooking. Besides this, they’re used with pancakes, soups, fish and sandwiches.Chives are a vital ingredient used in the Swedish Graddfil Sauce served with the traditional herring dish.Chives emit a definite onion like taste and aroma, but their flowers have a softer Lily-like smell.Chives contain a host of nutrients such as Potassium, Iron, Calcium, Folate and vitamins A and C.

Rubbed Dill:-
Dill is an annual herb belonging to the celery family. Dill is cultivated mainly for its seeds and leaves. The seeds are used as a spice and the leaves are used as a herb.Dill leaves are popularly used as herbs throughout Europe, especially for cured salmon and other fish dishes. In India, where they are also a staple ingredient, Dill is used as a garnish over dals, pulaos and curries.It has a strong distinctive taste that is an amalgamation of Fennel, Anise and Celery with a warm, slightly bitter undertone.Dill leaves form a large supplier of minerals such as fiber, Calcium, Iron, Manganese and Folate as well as vitamins A, C and B6.

Mixed Herbs:-
Offering a combination of herbs, Mixed Herbs comes with double the aroma and double the taste. They usually consist of an amalgamation of dried parsley flakes, dried basil leaves and dried thyme leaves, along with traces of garlic and onion powder, white pepper and dried marjoram leaves.Thus, with this powerhouse of flavor, mixed herbs can be used as a topping on delicious baked recipes, bread recipes, pizzas, pastas, risottos, salads and more!

Coriander Leaves:-
Coriander, also referred to as ‘Cilantro’ is a plant species that is grown for the cultivation of its leaves and seeds. While the whole plant is edible, the seeds are used as spices and the leaves are used as herbs.Coriander Leaves Coriander leaves have a grassy, citrus, sweet taste; their aroma has a lemony, earthy edge to it.Coriander leaves are known to have countless health benefits as they form a powerhouse for many-many nutrients such as Thiamin, Zinc, dietary fibers, Pantothenic Acid, Calcium and Iron.They also store many vitamins such as vitamin A, B6, C and E.

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