CULINARY ORGANIC HERB
COOKING WITH CULINARY HERBS
Adding herbs in your favored food dishes results in complimenting and bettering taste without adding any calories or fat. Advancing wellness and averting diseases are main affairs of plants phytonutrients, which we either brush aside or destroy, during overcooking process. But now with AMAL'S Culinary Herbs you can enjoy the curative properties of herbs, detoxify, rejuvinate and maintain a healthy body.
Organic herbs can be used to make and flavor herbal teas, soups, stews, sauces, jellies, jams, butter, tinctures, vinegars, vegetables, fruits, gravies, fish, poultry, meat, cookies, cakes, breads, pasta, noodles, desserts and many more dishes.....
When to add herbs varies according to what you are cooking:
- In slow cooking dishes add fresh herbs 30 min prior to the end of cooking time. If they are added too soon the flavors will simmer out.
- Herbs can be placed over the coals or in a smoker box before grilling. Or use a bunch as a brush to brush on your marinade.
- For dishes that are not being cooked add fresh herbs at least 20 minutes before serving. This allows the flavors time to be released into your food.
- Herbs that are sprinkled over a dish as garnish also add another level of fresh flavor to your food.
- The petals of edible flowers, served over cold dishes, makes a pleasant alternative to the classic green garnish.
Culinary herbs that enhace the flavour to foods
| Herb | Flavour | Food to use with |
| BASIL | Sweet, with clove-like flavour & fragrance | Beverages, desserts, fish, lamb, sauces, soups |
| CHAMOMILE | Apple like aroma with apple flavour | Baked goods, candy, frozen dairy desserts, gelatins, puddings |
| LEMONBALM | Sweet and aromatic | Fish, chicken, herb sauces and marinades, jams, jellies, custard, fruit & vegetable salads, cold drinks, wine cups. |
| LEMONGRASS | Sweet scent & tangy lemon flavour | Casseroles, fish, lamb, salads, seafood, soups, stews, vegetables |
| OREGANO | Strong, aromatic with pleasantly bitter undertone | Cheese, eggs, fish & other sea foods, Italian dishes, meats, sauces, soups, vegetables |
| PEPPERMINT | Strong, sweet with cool aftertaste | Seasoning jams, jellies, salads, soups, stews, purees, sauces, eggs, meats, pesto, gravies |
| ROSEMARY | Fresh, sweet flavor | Casseroles, fish, lamb, salads, seafood, soups, vegetables |
| SAGE | Aromatic, slightly bitter | Fish, meats, poultry, salads, sausages, soups, stuffings, vegetables, cheese |
| SPEARMINT | Mild, sweet with cool aftertaste | Garnising drinks & fruit dishes, seasoning jams, jellies, salads, soups, stews, purees, sauces |
| THYME | Aromatic, pungent | Chowders, fish, meats, poultry, soups, stews, stuffings, tomato dishes |
Culinary herbs not only make food tasty and nutritious but also have many health benefits.
The equation for converting Fahrenheit to Celsius is:
((Deg. F) - 32) x (5/9) = Deg. C
The equation for converting Celsius to Fahrenheit is:
((Deg. C) x (5/9) ) + 32 = Deg. C
| Name | Health Benefits |
| Basil | Digestion/Indigestion/Gastrointestinal,Flatulence, Gas, Headache, Stress, Stomach Cramps, Upset Stomach, Vomiting. |
| Chamomile | Asthma, Bronchitis, Burns, Cold, Colic, Congestion, Cystitis, Diarrhea, Digestion/Indigestion/Gastrointestinal, Fever Reducer, Flatulence, Gas, Hay Fever, Headache, Hemorrhoids, Indigestion, Insomnia(sleeplessness), Menstruation (Cramps), Nervous Disorders & Hysteria, Respiratory distress/infection, Sinusitis, Skin Eruptions (misc), Stress, Stomach Cramps, Teething Pain in Babies, Upset Stomach, Vomiting. |
| Lemon Balm | Anti-Bacterial, Fever Reducer, Insect Bites & Stings, Menstruation (Regulate), Sores, Sweating (Induce), Virus Prevention. |
| Lemon Grass | Acne, Athlete's Foot, Cholesterol (lower), Circulatory Problems, Fungicide, Lower Back Pain, Neuralgia, Rheumatism, Sciatica, Skin Pores (unclog), Sprains, Tendonitis. |
| Oregano | Bloating, Bronchitis, Constipation, Digestion/Indigestion/Gastrointestinal, Flatulence, Gas, Glands (swollen), Headache, Itching Skin, Menstruation (Promote), Mouthwash, Muscle Aches, Rheumatism, Sores, Swelling, Toothache, Urinary Problems. |
| Peppermint | Appetite Stimulant, Colic, Dandruff, Digestion/Indigestion/Gastrointestinal, Facial Cleanser, Flatulence, Menstruation (Cramps), Nausea, Stomach Cramps, Upset Stomach, Vomiting. |
| Rosemary | Bruises, Cold, Congestion, Dandruff, Depression, Digestion/Indigestion/Gastrointestinal, Eczema, Expectorant, Hair Loss, Headache, Memory, Respiratory distress/infection, Sores, Wounds. |
| Sage | Alzheimer's Disease, Antiseptic, Antiperspirant, Bruises, Diabetes - Blood Sugar Reduction, Digestion/Indigestion/Gastrointestinal, Flatulence, Gas, Mouth Sores or Ulcers, Sores, Sore Throat, Wounds. |
| Spearmint | Good for Morning Sickness, Suppressed or Painful Urination, Diarrhea, Dizziness, Convulsions, Earache, Fainting, Fevers, Stomach and Bowel Gas, Nausea, Restlessness, Motion Sickness, Vomiting and Heart Palpitations. |
| Thyme | Appetite Stimulant, Athlete's Foot, Bronchitis, Diarrhea, Digestion/Indigestion/Gastrointestinal, Intestinal Worms, Laryngitis, Lice, Mouthwash, Scabies, Sores, Wounds. |
Culinary herbs and spices can be mixed togetherand used as blends to add extra special flavour to foods
| Name | Ingredients |
| BERBERE SPICE MIX(Ethiopian) | Dried red chiles, black peppercorns, ground ginger, cloves, coriander seeds, ajowan, allspice berries, greed cardamom seeds, fenugreek, cinnamon stick |
| CHAT MASALA (Indian) | Ground asafoetida, mint, ginger, ajowan, cayenne, black salt, mango powder, cumin, dried pomegranate seeds |
| CHILI POWDER | Ingredients vary widely but usually include: garlic, onion, cumin, oregano, allspice, salt and other spices. |
| CURRY POWDER (Basic) | Dried red chiles, coriander seeds, mustard seeds, black peppercorns, fenugreek seeds, ground ginger, ground turmeric |
| FIVE SPICE POWDER | Star anise, fagara, cassia, fennel seeds, cloves |
| GARAM MASALA(Indian) | The name translates to hot mixture: cumin, coriander seeds, cardamom, black peppercorns, cloves, mace, bay leaf, cinnamon |
| HERB SALT | Sea salt, bay leaves, dried thyme, dried rosemary, dried oregano |
| JERK SEASONING(Jamaican) | Chillies, thyme, cinnamon, ginger, allspice, cloves, garlic, onions |
| MIXED PUDDING SPICE | Coriander seeds, cinnamon stick, allspice berries, whole cloves, nutmeg, ground ginger |
| QUATRE-EPICES (French) | The name means four spices: black peppercorns, whole cloves, nutmeg, ground ginger |
| PANCH PHORAN (Indian) | Cumin seeds, fennel, mustard, fenugreek, nigella |
| PICKLING SPICE | Black peppercorns, yellow mustard seeds, hot red pepper flakes, allspice berries, dill seed, mace, cinnamon stick, bay leaves, whole cloves, ground ginger |
| RAS-EL HANOUT (North African) | Translates to top of the shop: peppercorns, cardamom, mace, galangal, nutmeg, allspice, cinnamon, ash berries, cloves, ginger, turmeric, nigella, lavender, rosebuds, orrisroot, cassia, fennel seeds |
| SANSHO SEVEN SPICE MIXTURE (Japanese) | Sansho, seaweed, chile, orange peel, poppy seeds, white sesame seeds, black sesame seeds |
| SPICE SALT | Sea salt, cumin seeds, black peppercorns, coriander seeds, cloves |
| ZAHTAR (Middle Eastern) | Sumac, roasted sesame seeds, ground thyme |
| FarenheitImperial | Celsius | Gas Mark | Description |
| 32° | 0° | - | - |
| 275° | 140° | 1 | Cool |
| 325° | 160° | 3 | Very Moderate |
| 350° | 180° | 4 | Moderate |
| 400° | 200° | 6 | Moderately Hot |
| 425° | 220° | 7 | Hot |
| 475° | 240° | 9 | Very Hot |
Food Measurements
| Imperial | Metric |
| 1 fl. oz. | 30 ml. |
| 1 oz. | 28 grams |
| 1 tsp. | 5 ml |
| 1 tsp. | 4.5 grams |
| 1 tbsp. | 15 ml |
| 1 tbsp. | 18 grams |
| 1 cup | 250 ml |
| 1 cup | 225 grams |
| 1 pint | 500 ml |
| 1 pint | 450 grams |
| 1 quart | 1 liter |
| 1 quart | 900 grams |
| Other Calculations |
| ounces to grams |
| multiply ounce figure by 28.3 to get number of grams |
| grams to ounces |
| multiply gram figure by .0353 to get number of ounces |
| pounds to grams |
| multiply pound figure by 453.59 to get number of grams |
| pounds to kilograms |
| multiply pounds by 0.45 to get number of kilograms |
| ounces to milliliters |
| multiply ounce figure by 30 to get number of milliliters |
| cups to liters |
| multiply cup figure by 0.24 to get number of liters |