Spices and Herbs (Juniper)

Juniper (Juniperus chinesis, etc.....)
Junipers are coniferous plants of the cypress family and there are more than 50 species of juniper, widely distributed throughout the northern hemisphere, the Arctic, tropical Africa and the mountains of Central America. The berries have and aromatic, bittersweet and piny taste.
Juniper berries are used in a wide variety of culinary dishes and best known for the primary flavoring in gin. Juniper berry sauce is often a popular flavoring choice for quail, pheasant, veal, rabbit and other game meat dishes. Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. All parts of the juniper berries are edible and are at their best when they are still moist and soft to the touch. The berries are quite powerful and should be used sparingly, as the flavor is strong.
As well as flavouring a dish, juniper reduces the fatty effect of duck and pork. Pork chops, roast leg of lamb, veal, rabbit, venison, wild boar, pickled fish, casseroles, stuffing, pate, gravies, and hearty vegetable dishes such as sauerkraut, are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and fruity preparations, such as apple tart and pickled peaches, also harmonize with this flavour.

spice juniper berries juniper

Spices and Herbs (Kaffir lime leaves)

Kaffir lime (Citrus hystrix)
This tree, which has dark green and shiny leaves, is also known as kieffer lime, makrut, or magrood and native to Indonesia. The leaves, in particular, are commonly used in Southeast Asian cuisine. Although the name kaffir lime is most commonly used, it has been recommended that the name should be avoided in favor of makrut lime because kaffir is an offensive term in some cultures.
The fruit has a rough, bumpy skin and grows on a very thorny bush - the leaves are aromatic and are widely used in Thai, Lao, Cambodian and Indonesian cuisine. They are also found in Malay and Burmese cuisines. The aromatic aroma and striking flavor of the leaves are not easily substituted with other kinds of citrus leaves.
Through the juice is seldom used in cooking, the peel of the fruit, with its high concentration of aromatic oils, is indispensable in many curry pastes and is one reason why Thai curries taste refreshingly unique. The zest also imparts a wonderful piquant flavor to such delectable favorites as fried fish cakes, and it blends in well with such spicy stews.
These lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They are the ingredient that blends very well with lemon grass and lime. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavor broth or stew. For dishes in which they are a component to be eaten, such as salads, stir-fries and "sticky" curries, cut them in very fine needle-like slivers, so that their strong bouquet can be more evenly distributed. The slivers also provide a pleasing texture and appearance. The leaves can be used fresh or dried, and can be stored frozen.

herb kaffir lime makrut

Spices and Herbs (Bay Leaves / Laurel)

Bay leaves (Laurus nobilis)
Bay leaves, native to the Mediterranean area, are the aromatic leaves of several species of the Laurel family, Laurus nobilus, being the most common and widely used variety. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are light green in color and brittle when dried. They have a distinctively strong, aromatic, spicy flavor. Bay Leaves is the approved term for this spice, but the name "laurel" is still used frequently. The herb is often used to flavor soups, stews, meat and vegetable dishes and pâtés in Mediterranean Cuisine. The leaves also flavor classic French dishes such as bouillabaise and bouillon. Bay leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. In Indian, Moroccan and Turkish cuisine, bay leaves are commonly used in spicy preparations like biryani, curries and pickles.
The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

spice herb bay leaves laurel

Spices and Herbs (Lemon Thyme)

Lemon Thyme (Thymus citriodorus)

Lemon thyme is a popular lemon herb for it's citrus and savory flavour. It is a low-growing evergreen shrub with tiny fragrant leaves that is an attractive addition to any herb garden. Lemon thyme also makes a great container plant or groundcover, and its flowers attract bees. Golden lemon thyme, a variegated type with leaves edged in yellow, has a lighter lemon scent than the solid green variety. Lemon thyme is best used fresh rather than dried. Harvest leaves throughout the growing season, and cut the plant back by about one-third after it blooms to encourage new growth.
Lemon thyme is often added to poultry, seafood, and vegetable dishes. It's also terrific in marinades, stews, soups, sauces, and stuffings. Fresh sprigs may be used as a garnish. Chop lemon thyme just before using and add it at the end of cooking, as it quickly loses it's flavor and can discolor.

herb lemon thyme thyme

Spices and Herbs (Lemongrass)

Lemongrass (Cymbopogon flexuosus or Cymbopogon citratus)

Lemongrass is a perennial grass that is popularly used to add a lemon flavor to Asian cuisine. In the garden, lemongrass is a beautiful ornamental grass that grows up to four feet tall in one growing season. Plant it in a sunny spot in the garden, and harvest small sections from the outside base of the clump throughout the summer.
To use in cooking, whether purchased or grown, remove the tough outer leaves, then chop the tender white base of the stalk. Add lemongrass to Asian dishes(Thai, Vietnamese, Indonesian ...), vegetable stir-fries, rice and noodle dishes, marinades, curries, salads, seafood and soups.
It can also be used as a skewer for satays. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches). If the lemongrass is not required sliced, it is normally hit a few of times with the unsharpened edge of a large knife to release the fragrance during cooking.

cooking Asian herb lemon grass lemongrass