Flavor Dictionary 5

Sage:
Sage is one of the most popular herbs used in American cooking.  It is slightly bitter but highly aromatic.  Found in most poultry seasoning mixes.
Suggested uses:  Sage is used to flavor pork sausage and roast turkey.  Good with poultry and fowl.  Good in any dish that has a long cooking time.

Savory (Summer-Winter):
Summer and Winter Savory are often substitutes for sage.  It is a woody plant with a piney-peppery flavor.
Suggested uses:  Soups, stews, bean dishes, fowl and lamb all benefit from the use of savory.  Very good in any heavy dish that needs a spark of flavor.

Sesame Seed:
Not just for topping buns.  Toasted seeds can give a slight nutty flavor to a dish.  Sesame seed oil has a strong toasty flavor that compliments southeast Asian cooking.  Also high in anti-oxidants.
Suggested uses:  Sauteing meats and veggies for stir-fry, key in Asian sauces and dips.

Tarragon:
A  commonly thought of French herb, tarragon has a strong flavor that can overwhelm any dish easily.  Used commonly to flavor Bearnaise sauce.
Suggested uses:  Used to flavor oils and vinegars.  Goes well with vegetables and roots like potatoes.  Good on fish, chicken, and other fowl, as well as lobster, rabbit and veal.

Thyme:
Another anciently used herb.  Tiny leaves on woody stalks carry a versatile and bright flavor.  There are over a hundred varieties of thyme.
Suggested uses:  Good in bean, egg, and veggie dishes with it’s bright flavor.  Good on fish, in soups and stocks, and in tomato sauces.

Turmeric:
Used heavily for it’s bright and dense yellow coloring as well as it’s deep peppery, warm and bitter flavor.  One main ingredient in yellow curry powder. 
Suggested uses:  Pairs really well with lentils.  Used in any dish that needs a kick in color and flavor.  Good with cauliflower and other veggies, as well as eggs and rice dishes.

White Pepper:
Slightly milder than black pepper and good to use in dishes where you do not want to see flecks of black pepper.
Suggested uses:  Used as black pepper to spice up dishes.  Used mostly in lighter (color and flavor) dishes.

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