Herbs And Spices

Bay Leaf

Daun Kemangi

Wild Ginger Buds

Nutmeg

Laksa Leaf

Cumin

Herbs and Spices Donna Mari P. Handa 2007-96059 Nasc6 B-3R

Bay Leaves Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long. Bay Leaves are grown in the Mediterranean region. Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. Bay Leaves are pungent and have a sharp, bitter taste.

Daun Kemangi (Lemon Basil) A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a garnish. Grown primarily in northeastern Africa and southern Asia, for its strong fragrant lemon scent and fruity aroma is used in cooking. In Laos, lemon basil is typically used in certain Lao curries, stews, and stir-fried dishes. Lemon basil is also popular in the cuisine of Indonesia (where is it called 'kemangi').

Polygnum or Laksa Leaf a herb of which the leaves are frequently used in Southeast Asian cooking It is not related to the mints, but the general appearance and odor are reminiscent. The leaf is identified with Vietnamese cuisine commonly eaten fresh in salads and in raw spring rolls (goi cuon). Bowls of pho (beef noodles) are also typically garnished with Vietnamese mint popularly eaten with hột vịt lộn, (known as balut in the Philippines). In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa soup, so much so that the Malay name

Wild Ginger Buds Used in bud form, it gives an inimitable flavor to some Malay and Nyonya dishes. No substitute. (bunga siantan or bungar kantan) A lovely fragrance is provided by this ingredient, and is almost an essential requirement for preparing Penang Laksa and also for Rojak Torch ginger bud(Etlingera Elatior), a pretty pink flower, which has a delicate aroma, is the bud/flower of a tall and aromatic ginger native to Southeast Asia. In Indonesia, where it is called kecombrong, it is cooked with fish to reduce the smell or sliced as part of a vegetables salad. In Thailand the flowers are served raw with nam prik. The bud is quite fibrous, however, and is often

Nutmeg Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace Both spices come from the tree’s fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg. It is grown in Indonesia and Grenada. Nutmeg is a mild baking spice used in sausages, meats, soups, and preserves commonly added to eggnog, puddings, and fruit pies. it is popular in The Netherlands and Italy, where it is used in vegetables, puddings, and stews.

Cumin Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed. Cumin's pungent aroma is instantly recognizable to lovers of Indian, Mediterranean, and Middle Eastern cuisines. Cumin has a distinctive, slightly bitter yet warm flavor. It is available as whole seeds or ground spice Cumin lends a distinct flavor to curries, hummus, and falafel. Cumin is a good addition to grilled meats, bean dishes, and vegetables. Cumin is frequently used in Mexican dishes such as chili con carne and hot