Tarragon Leaves – 8g

$3.45

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Weight
8G

Product description

Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct taste. Tarragon has narrow, pointed dark-green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. It has a sweet-tangy aroma with a slightly bitter taste and is an essential herb in Béarnaise sauce. It can easily dominate other flavours. so should be added carefully. 

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Flavour Notes:

Tarragon leaves have a licorice-like aroma and are widely used in French and Mediterranean cuisines. Although it enhances the flavour of many foods, it can be very intense if used excessively, therefore the herb should be added in small amounts.

Culinary Notes:

Use in small amounts to add an anise-like flavour to soups, stews, roasts or even salad dressings. The licorice-like flavoru of tarragon works particularly with light, delicate meats like chicken and white fish as it brings out their subtle sweetness.

Health Benefits:

The Tarragon leaf is rich in phytonutrients as well as antioxidants that are great for the overall health of our bodies. It helps to lower blood sugar levels, prevents heart attack, and stroke, and it may help cure insomnia. It is a rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex and an excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc.

Ingredients:

100% dried Tarragon Leaves

country of origin:

France

other names or spelling:

Estragon, French Tarragon, True Tarragon, Artemesia dracunculus, dragon wort, Artemisia dracunculus sativa, tarrogan, tarkhum, dragon

How to use

  • Use in a variety of classic French sauces such as bearnaise, hollandaise, tartar and bechamel
  • It pairs well with herbs such as basil, bay leaves, chives, dill and parsley
  • Use to add an aniseed/herby flavour to vinaigrettes, mustards and mayonnaise
  • Use for making herb butter
  • Add a herby touch to your cream sauces
  • Use as a flavour base in marinate fish, lamb and poultry
  • Use as a flavour base in traditional Christmas bread called potica
  • It is a wonderful seafood herb for sole, shrimp and other seafood
  • Use to flavour fêta cheese or goats cheese

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.