Good Herbal Cook: Blends, Pastes, Powders

Herbes de Provence Dried herb mixUse for stews, soups: slow cooking
Basil, Savory, Fennel, Lavender, Thyme.

Bouquet Garni: Fresh or Dried, Tied. Use for stews and soups. Put in pot, remove before serving Select from: Thyme, Bay Leaves, Basil, Burnet, Chervil, Rosemary, Peppercorns, Savory, Tarragon

Fines Herbes: Minced herbs, fresh. Use at the last minuteParsley, Chervil, Tarragon &
Chives

Madras style Curry Powder¼ cup coriander seeds
2 tbsp brown mustard seeds
2 tbsp ground turmeric
1 tbsp fenugreek seeds
1 tbsp cumin seeds
1 tbsp red chile flakes
2 tsp ground ginger
2 tsp ground cassia cinnamon
1 tsp cardamom seeds (pods)
Combine all ingredients and grind in a coffee grinder. Makes ¾ cup.

Tony Hill, Owner, World Spice Merchants and author,The Spice Lover’s Guide to Herbs and Spices notes, “This is relatively complex and is closest to a “reference” curry powder for Western tastes. In India, there are not premixed powders, the cooks make a curry for the particular dish on the fly.”
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