Flavor Dictionary 3
Garlic:Strong and heady, similar to onion but greener in flavor. Garlic is a health booster like no other; it helps the heart, the blood and can help prevent diabetes. It has anti-biotic qualities and is a powerful anti-fungal plant.
Suggested uses: Use, along with onion and salt to flavor any and every savory dish.
Ginger:
Fresh and ground ginger have different flavors. The fresh ginger is stronger and spicier with a slight heat and fruity flavor. Dried is nuttier and mellower. Used in Asian dishes from India to Japan.
Suggested uses: Dried ginger is used in baked dishes like cookies and cakes, can also be used in most stir-fries and marsalas as well as warm beverages to aid digestion and add vitamin C.
Marjoram:
Marjoram has an oregano-like flavor that is milder and sweeter than oregano. It goes well with thyme, bay leaves and black pepper. Used in cosmetics, dyes, soaps, and perfumes.
Suggested uses: the flavor of marjoram is great with red meats, with fish, chicken, seasonal veggies and eggs or cheese dishes.
Mint:
There are many varieties all with subtle differences in flavor. It is widely used in toothpastes, perfumes, candles, candies, teas, and medicines.
Suggested uses: Use fresh as a garnish is both hot and cold drinks. Adds wonderful flavor to teas, cookies, brownies, and cakes. Traditionally eaten with Lamb in the UK.
Mustard Seed:
A hot and pungent seed that has an ancient pedigree. Yellow mustard seeds are milder than brown mustard seeds.
Suggested uses: Found often in salads, pickling mixes, meat dishes, and stir-fries. A little ground mustard makes cheddar cheese sauce fantastic.
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