FabulousFusionFood's Herb-based Recipes 4th Page

Welcome to FabulousFusionFood's Herb-based Recipes Page — Herbs are typically the milder of the flavourings added to food. By definition a herb is any herbaceous part of a plant. This means any combination of the stems the leaves and the flowers. Basically those parts of a plant that live above ground (in contrast the roots of a plant if used as a flavouring are generally considered as spices, as are the seeds and fruit of a plant). The list below therefore describes as many parts of a plant as possible if they are used (either fresh or dried) as a food flavouring. The exception here is the woody stem, which tends to be thought of as a spice rather than an herb.
In terms of flavouring, at least for economic impact, herbs have tended to play second fiddle to spices. The majority of herbs need to be used fresh, their flavour chemicals tend to be volatile. As a result, herbs, typically, are grown locally, added fresh and used towards the end of cookery. Which is not to say that they're not important in cookery. They can be vital and some combinations, like French fines herbes, herbes de provence or bouquets garnis are key to the flavour profile of a dish.
Culinary herbs are typically added fresh towards the end of cooking though dried herb blends such as herbes de provence are available. Most herbs lose their potency on drying. The exception being oregano, which is typically superior dried as opposed to fresh.
Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.
In botany, the term herb refers to a herbaceous plant, defined as a small, seed-bearing plant without a woody stem in which all aerial parts (i.e. above ground) die back to the ground at the end of each growing season. Usually the term refers to perennials, although herbaceous plants can also be annuals (plants that die at the end of the growing season and grow back from seed next year), or biennials. This term is in contrast to shrubs and trees which possess a woody stem. Shrubs and trees are also defined in terms of size, where shrubs are less than ten meters tall, and trees may grow over ten meters. The word herbaceous is derived from Latin herbāceus meaning "grassy", from herba "grass, herb".
Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavour rather than substance to food.
Herbs can be perennials such as thyme, oregano, sage or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary (Rosmarinus officinalis), or trees such as bay laurel (Laurus nobilis) – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. There are also some herbs, such as those in the mint family, that are used for both culinary and medicinal purposes.
For more information on culinary herbs, please visit this site's herb guide where you will find information on over 100 herbs.
This is a continuation of the recipes listings for the herb-based recipes and dishes on this site (the echo 4th ?> page in fact). If you would like to learn a little more about this history of herbs and the methods of cooking with spices then please go to the first listing page for these Herb-based recipes information page. Here you will get just a list of the additional Herb-based recipes on this site.
The alphabetical list of all the herb-based recipes on this site follows, (limited to 100 recipes per page). There are 1178 recipes in total:
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Clay-baked Fish Origin: Ancient | Creamed Turnips Origin: American | Dominica Red Beans Soup Origin: Dominica |
Clay-baked Leg of Goat Origin: Britain | Crema Mexicana Origin: Mexico | Dominica Saltfish Accra Origin: Dominica |
Coca-Cola Ham Origin: American | Crempog Las (Green Pancake) Origin: Welsh | Dominica Sancocho Origin: Dominica |
Cocodrilo en su Salsa (Crocodile in Sauce) Origin: Equatorial Guinea | Creole Fried Fish with Green Seasoning Origin: Trinidad | Dominica Spicy Guacamole Origin: Dominica |
Coconut Lime Chicken Curry Origin: Cayman Islands | Crispy Pork Roast with Basil Sauce Origin: Germany | Dominica Titiwi Accra Origin: Dominica |
Cod with Mustard Sauce Origin: Scotland | Croquets of Meat or Fish Origin: British | Dominican Adobo Seasoning Origin: Dominican Republic |
Cod-fish Balls Origin: Dominica | Croquettes d'ignames (Yam Croquettes) Origin: Guinea | Dominican Adobo Seasoning Origin: Dominican Republic |
Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) Origin: Welsh | Croquettes de Samoun (Salmon Croquettes) Origin: Canada | Dominican Codfish Sancoche Origin: Dominica |
Cold-smoked Haddock Origin: Britain | Crumbed Chicken with Green Mayonnaise Origin: Britain | Dominican Hot Pepper Sauce Origin: Dominica |
Collumella's Moretum Origin: Roman | Crwst Persli (Parsley Pastry) Origin: Welsh | Dominican Mango Chutney Origin: Dominica |
Colombo de Chèvre (Goat Colombo Curry) Origin: Sint Maarten | Crwst Sawrus Cyfoethog (Rich Savoury Pastry) Origin: Welsh | Dominican Sazón Origin: Dominican Republic |
Colombo de Chèvre (Goat Colombo Curry) Origin: Saint-Martin | Cum faba (Broad Beans in a Coriander Sauce) Origin: Roman | Dominican Sofrito Origin: Dominican Republic |
Colonial Goose II Origin: New Zealand | Cumberland Sausage Origin: England | Dominican Souse Origin: Dominica |
Colourful Vegetarian Kebabs Origin: Britain | Cumin Paste Origin: India | Draenog y Môr o'r Badell gyda Tatws Newydd wedi Malu a Saets (Pan-fried Sea Bass with Garlic and Sage Smashed New Potatoes) Origin: Welsh |
Comlek (Rabbit Casserole) Origin: Albania | Cumin Potatoes with Peas Origin: Ireland | Dried Sweet Woodruff Origin: Britain |
Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman | Curried Prawn Noodle Soup with Stevia Origin: Fusion | Dried Vegetable Soup Origin: Britain |
Conchiclam de Pisa Simplici (A Dish of Plain Peas) Origin: Roman | Curried Scallops in Coconut Milk with Stevia Origin: American | Dry Rice and Fish Origin: Liberia |
Conger in sawce (Conger Eels in Sauce) Origin: England | Curry de pollo y coco (Chicken and Coconut Curry) Origin: Dominican Republic | Dry-fry Pork, Kenyan Style Origin: Kenya |
Consommé Origin: Britain | Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish) Origin: France | Duckling with New Peas Origin: Britain |
Coquilles Saint-Jaques à la Bretonne (Breton Scallops) Origin: France | Czech Liver Dumplings Origin: Czech | Durban Fish Masala Origin: South Africa |
Corate Origin: England | Dhal Dhokla Origin: India | Durban Leaf Masala Origin: South Africa |
Coriander Paste Origin: India | Dhallo Black Curry (Cuttlefish Black Curry) Origin: Sri Lanka | Dwmplinau Caws (Cheese Dumplings) Origin: Welsh |
Cornish Charter Pie Origin: England | Dharan Pork Momos Origin: Nepal | Easter Greek Lamb Origin: Greece |
Cornish Crab Chowder Origin: England | Dill Pickles Origin: Britain | Economical Mince Origin: Scotland |
Cornish Fruit Loaf Origin: England | Diri Ak Pwa (Haitian Rice and Beans) Origin: Haiti | Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece |
Cornish Hog's Pudding Origin: England | Djed b'l-Qasbour (Chicken and Olive Stew) Origin: Algeria | Elumas Curry (Mutton Curry) Origin: Sri Lanka |
Cossack's Asparagus Origin: Russia | Dock Flour Pizzoccheri Origin: Britain | Eog (neu Wyniedyn) Agerog (Steamed Salmon (or Sewin)) Origin: Welsh |
Costmary Shortbread Origin: Britain | Dodra (Nine-part Sauce) Origin: Roman | Eog wedi ei Bobi gyda Thatws a Teim (Salmon Baked with Potatoes and Thyme) Origin: Welsh |
Country Style Guinea Fowl Potje Origin: Southern Africa | Dombrés de Morue Salé (Salt Cod Dombres) Origin: Martinique | Eowtes of Flessh (Herbs Like Flesh) Origin: England |
Courgette Poêlêe (Courgette Skillet) Origin: Madagascar | Dominica Calypso Chicken Origin: Dominica | Epityrum (Olives with Herbs) Origin: Roman |
Crème Fraîche and Coriander Chicken Origin: Britain | Dominica Crab Callaloo Origin: Dominica | Erbolat Origin: England |
Crabe et Riz (Crab and rice) Origin: Saint-Martin | Dominica Curried Goat Origin: Dominica | Eritrean Berbere Spice Origin: Eritrea |
Creamed Corn Origin: American | Dominica Curry Prawns Origin: Dominica | |
Creamed Sweet Potatoes with Carrots and Turnips Origin: American | Dominica Jerk Seasoning Origin: Dominica |
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