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 appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Tarragon leaves have a licorice-like aroma and is 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.
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.
100% dried Tarragon Leaves
How to use:
Use in a variety of classic French sauces as bearnaise, hollandaise, tartar, and bechamel
It pairs well with herbs such as basil, bay leaves, chives, dill, and parsley
Use in chicken, rabbit or veal, shrimp or tuna salad, especially vinaigrettes, and in flavouring mustards and mayonnaise
Use for making herb butter, and added to many cream soups. It can be used in cream sauces, herbed butter and vinegar, soups, sour creams, and yogurt
Use in white sauces and egg dishes
Use as flavouring base in marinate, to fish, lamb, and poultry
Use as flavouring base in traditional Christmas bread called, potica
It matches well with fish, pork, beef, poultry, game, potatoes, tomatoes, and carrots
It adds licorice flavour to chicken, duck, and spatchcock
It is a wonderful seafood herb for sole, shrimp, and other seafood, even lake fish
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
Greek Gyros is a traditional Greek dish made from slow cooked spiced meat served in flat bread with onion, tomato and lettuce. This delicious and all-purpose blend made from dried herbs and spices gives the traditional flavour and aroma of Greek cuisine to many dishes, both of the meat and vegetable variety. This Greek family favourite is used to season beef, pork, chicken, or lamb. The mix comprises of very traditional mediterranean herbs and spices: oregano, paprika, black pepper, cumin, sea salt, garlic and onion. For best results rub your meat of choice generously with the seasoning and a small amount of oil and roast in a deep-dish pan in a moderate oven. Cooking times and temperatures will vary depending on the size of meat. Serve atop flat bread with your desired salad ingredients, a generous dollop of tzatziki and enjoy! Traditional Greek cooking made easy.
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known for its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for the Mediterranean, Philippine and Mexican cuisine.