EXOTIC HERBS/SPICES/MARINADES/CONDIMENTS

EXOTIC HERBS:

Herbs give foods a wide range of mouthwatering flavors and enticing aromas.

SOME OF THE MOST EXOTIC HERBS

  • Asafoetida
  • Pineapple sage
  • Vietnamese Balm
  • Shisho
  • Wasabi
  • Thai basil
  • Greek Oregano etc.

ASAFOETIDA:

Asafoetida, or ‘Hing,’ is a gum produced from the ferula plant that is commonly used in Iranian, Indian, Pakistani, and Afghani cuisines. A pinch of it may magically boost the flavour of any item in the pan!

PINEAPPLE SAGE:

Teas, sweets, and salads benefit from the herb’s acidic flavour and unusual perfume. Antioxidant, anti-inflammatory, and antibacterial activities are also found in the plant.

VIETNAMESE BALM:

Because of its distinct flavour and perfume, there is no substitute for this exotic herb. Its leaves are used to make a calming tea. It goes well with meat meals in the kitchen.

SHISO

Its leaves, also known as purple perilla and beefsteak plant, are used to make sashimi, soups, and sushi. Salads, green tea, and stir-fries can all benefit from it.

 WASABI:

The upright heart-shaped leaves of this perennial herb are thick and heart-shaped. Wasabi is edible in all sections and can be used in cold soba, sushi, sashimi, udon noodles, and shellfish.

 THAI BASIL:

This decorative herb has purple stems with veined leaves and is popular in Southeast Asia, particularly Thailand, Vietnam, and Cambodia. When used fresh in Thai curries, noodles, tea, and meat dishes, it has the greatest flavour.

GREEK OREGANO:

This attractive plant, sometimes called as ‘Rigani,’ has hairy dark green leaves with little white blooms. This unusual herb is used in Greek salads, meats, and soups.

CULANTRO:

Culantro, or Mexican coriander, has long serrated leaves that can be used in both cooking and medicine. It’s a common ingredient in Latin American, Southeast Asian, and Caribbean cuisines.

FISH MINT:

As the name suggests, the leaves have a slightly tangy and fish flavor. It is mainly used fresh in salads, spring rolls, grilled meats, fishes, and other Asian dishes.

PENNYWORT:

Pennywort is a carrot and parsley family. It’s used in both cooking and medicine, but it’s usually offered as juice. Raw, pickled, dried, or cooked leaves are all options.

 RICE PADDY HERB:

It is commonly used in Vietnamese cuisines, Thai curries, and soups, and is also known as finger grass. After the tender sprigs have been cut, the herb can also be used in place of cumin.

FRENCH SORREL:

The leaves of sorrel are arrow-shaped and grow on juicy stems. Its tangy, lemon-like sourness pairs well with fish dishes, and its leaves can be steamed or sauteed like spinach.

 PAPALO:

The spicy, egg-shaped leaves of this green leafy plant are used for flavouring. It’s a prominent ingredient in Pueblan cuisine, where the leaves are used fresh in salsas, tacos, and sandwiches.

VICKS PLANT

Its fuzzy, velvety leaves, which have a camphor and mint-like aroma, can be steeped in boiling water to evaporate the oils, which can then be inhaled to cleanse nasal passages.

Other Exotic Herbs include:

  • Mexican Mint
  • Betel Leaf
  • Lemongrass
  • Vietnamese Coriander

EXOTIC SPICES:

Spices which blend with the vegetables and flesh items and impart a unique taste and flavour to the dish.

  1. Amchur Powder
  2. Sumac
  3. Asafoetida
  4. Black Cardamom
  5. Mustard Seeds

Amchur Powder:

Amchur powder is a traditional souring additive in North Indian cookery, made from unripe mangos that have been cut, sun dried, and pounded into a fine powder. Curries, chutneys, stews, soups, and vegetable dishes are all common uses for it.

Sumac:

The dried berries of the Rhus coriaria plant, often known as Sicilian Sumac, are used to make this spice. Sumac is produced by a variety of plants. Another source of this spice is Rhus aromatica, often known as North American Sumac. There are some dangerous sumac kinds, so stay away from them. This spice has a tart lemony flavour that goes well with fish and red meat. It’s a common ingredient in North African, Middle Eastern, and Southern Mediterranean cuisines.

Asafoetida:

Asafoetida is a spicy with a strong aroma that is commonly used in Indian vegetarian cookery. It’s a good substitute for onion and garlic, and it’s used in a lot of popular American diets. Some gluten-free eaters prefer this seasoning, which is made from the dried and powdered gum resin of many species of Ferula, a perennial herb.

Black Cardamom:

Black cardamom, smoked and dried over an open fire, is like that cool guy next door who wears a leather jacket, plays to his music a little too loudly, but doesn’t mind if you borrow his CDs and is always there for you. Black cardamom is rich and aromatic, with a menthol character that adds a crisp freshness, and it’s difficult to duplicate.

Mustard Seeds:

The Brassica nigra, a spicy tiny seed, is a staple of Indian and Pakistani cuisine. Warming the seeds reduces the spiciness of the mustard and allows the whole variety of flavours to emerge, from nutty to flowery. Unlike its brown and white relatives, the black mustard seed must be collected by hand, despite its ease of cultivation. This preserves the seed’s integrity while simultaneously making it much more difficult to obtain.