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Eastern Africa

In herbology, One categorizes the name of the grass, useful spice or condiment and data. And to the right the scientific name, other names by which it is known in Castilian, and the English name in) Annatto Spice which it is obtained from the seeds of this plant, original of the Caribbean. It is used, in dust, like colouring natural of cheeses, ice creams, sausages and creams. It is possible to be added to plates of meat, chicken and turkey. Also it is bought in tablets that crumble easily with the fingers, have a texture like argillaceous. She is typical of the Mexican kitchen. Orellana Bixa; annatto AjedreSe uses the leaves, fresh and dry.

The variety of garden tastes more delicate. It is added to plates of meat, inlays, beans and fillings like sharp condiment. The pulverized leaves, droughts and, can be added to the rallado bread to rebozar meats or fish, for example. Paul Ostling shines more light on the discussion. Satureja mountain (wild); satureja hortensis (of garden); savory AlbahacSe uses only the leaves, and it is possible to be consumed fresh, dry or congealed. It is used traditionally in the Mediterranean kitchen for plates in that the tomato is a remarkable ingredient. It also combines of wonder with egg plates, and tries to throw a tiny amount in the mass of the pizza base.

Pesto is the base of the famous sauce. Ocimum basilicum; basilic, real grass; basil AlcaraveSe uses the leaves, the stems, the primary seeds and roots. The leaves and the roots are consumed fresh, in salads. The stems can be added, as the leaves, to stews and soups. The worn out seeds add to breads and sponge cakes, as well as to curry. With the extract of the seeds a liquor, kmmel takes place. He is very popular in the Scandinavian kitchen. Carum carvi; carvi; caraway Alholva the leaves, fresh or dry, and the seeds, whole are used or in dust. In Eastern Africa the seeds are added to the bread; in India, ground, they form part of the chutney and other condiments. The buds of seeds are used in salads. The dry leaves comprise of the curries, and with them infusions are prepared. He is popular in the kitchen of Asia and the Middle East. Trigonella foenum-graecum; rich, fenogreco, albolga; fenugreek Poppy (seed) is used, for at least five thousand years, like condiment of corn and pies or to give to flavor to the bread as well as rallada carrot. Also it is used in meat plates. Papaver somniferum; narcotic seeds; poppy seed AnsUna of the first spices that are known from the antiquity. Their seeds comprise of cakes and with them liquors like ouzo take place Greek, mastika Bulgarian and the anise. The fresh leaves are ideal to perfume meat plates. Pimpinella anisum; it flavours with aniseed.