|
|
Article: BRING OUT THE FLAVOR; TINY SEEDS, SUCH AS CARAWAY AND DILL, ADD PUNCH TO RECIPES.(CNY)(Column)
- Article from:
- The Post-Standard (Syracuse, NY)
- Article date:
- February 22, 2006
|
Copyright informationCOPYRIGHT 2006 All rights reserved. Reproduced with the permission of The Herald Co. by the Gale Group, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Evelyn Clayton
As the days grow longer, we nudge one step closer to spring. With the approaching change of season we look for small ways to change menus. It's also a good time to discover a little ingredient that adds big flavor to food: seed spices.
Seeds come from the dried, ripe fruit of plants. Chefs have long prized seeds for their fresh flavor and aroma, which are released when the seed is ground or crushed. When stored in a cool, dry place away from heat and moisture, seeds last three to four years.
Here's a tip from McCormick & Co.: toasting seeds before adding to a recipe provides another dimension of flavor. To toast seeds, place a dry skillet ...
Related newspaper, magazine, and journal articles:
|