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Herbs and Herbal Remedies
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Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
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Aniseed or more rarely anís (Pimpinella anisum) is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit (also called aniseed) is used in sweet baking as well as in anise-flavored liqueurs (e.g. Ouzo). The fruit consists of two united carpels, called a cremocarp, and has a strong aromatic taste and a powerful odour. Anise seed is also used in some curries and seafood dishes, and is used as a breath sweetener and digestive aid.
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Fennel seed is used extensively as a spice in the Indian subcontinent and all over the Middle East. It is an essential ingredient in the Bengali spice mixture Panch Phoron and in Chinese five spice powders. It is known as saunf or moti saunf (Hindi, mouri Bengali, shombu Tamil ) It is strongly aromatic anise-flavored spice that is the dried fruit (not seed).of the fennel plant. The "seeds" are brown or green, but slowly turn a dull grey as the spice ages; a good green color is considered a sign of quality. Fennel seeds are often confused with aniseed, which is very similar in taste and appearance. though much smaller. Indians often chew on plain saunf as a mouth-freshener. Fennel is also used as a flavoring in some natural toothpastes.
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Oregano (Origanum vulgare) is a spicy, Mediterranean, perennial herb, particularly common in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Oregano is a conditio sine qua non in Italian cuisine, where it is used for tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character of Italian dishes; see parsley on Italian variants of bouquet garni. Oregano can effectively combined with pickled olives and capers or lovage leaves; other than most Italian herbs, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. The cuisines of other Mediterranean countries make less use of it, but it is of some importance for Spanish, French and Greek cooking.
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Cardamom pods are aromatic with a citrus perfumed flavoured flavour. The pods should be crushed lightly, or discard from the pot after cooking Either crush the pod lightly and discard after cooking, or open and remove the seeds which can then be used whole or ground. The outer green pod is not eaten. Cardamom complements - fish, meat, curries, rice, fruit, pastries, meringue, cream, yoghurt, pickles.
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The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while mace is the dried "lacy" reddish covering of the seed. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).
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