A middle eastern spice blend using some dried green herb (varies...thyme, hyssop, etc), sesame seed, ground sumac, salt Very nice in to finish or garnish grilled Pita, mezze (like hummus), salads, meat.
I saw in some receipts a mixing a fresh and dried spices? Is’t over spiced a dish? Can you even to taste a truly flavor of food? Dry spices as I understand are more intense than fresh.
Irina - have never had a fresh version, but it sounds interesting. Generally, a teaspoon of dried HERB comes from one tablespoon fresh. But the tastes are very different, so it is personal taste as to which is more intense. Dried SPICE is from non-leaf parts of plants, so there is little difference between just-harvested and dried
Ok.Cinnamon strings are a very strong dried spice as it self. When to boiling a fresh pear why person added a fresh sage and dried anise star at the same time? What benefit it gives to a dish?
For pear and chicken spicing - recipe suggests more than one seasoning for combination of flavors. Also, you can adjust to your taste; omit some or change quantity.
If receipt suggests some unfamiliar ingredients which you have never tried.How do you know how to cook it? I didn’t know that rhubarb can be very poisonous if you don’t know how to cook it right.
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Very nice in to finish or garnish grilled Pita, mezze (like hummus), salads, meat.
Generally, a teaspoon of dried HERB comes from one tablespoon fresh.
But the tastes are very different, so it is personal taste as to which is more intense.
Dried SPICE is from non-leaf parts of plants, so there is little difference between just-harvested and dried
Also, you can adjust to your taste; omit some or change quantity.