Cooking Spices:
Ancho
Powder
Is
ground ancho (pablano) peppers. In other words, it is a chile powder.
Ancho Chili is a dark Smokey chili with a deep rich flavor and
mild to medium heat. This pepper is the most commonly used in authentic Mexican
cooking and is a staple in red chili and tamales.
A terrific choice for those who are looking for a "milder" taste in
their cooking. Use Ancho powder just as you would salt or pepper. Sprinkle on
pasta, baked potatoes, vegetables, soups, pizza, popcorn and more. Also try it
to season chicken, stews, potatoes, vegetables and, of course, Mexican dishes.
Licorice and Anise Seed. (This site also has photos.)
Licorace:
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Glyc_gla.html
Anise Seed:
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Glyc_gla.html
Basil
The Greek name for basil means "king", which shows how highly it has
been regarded throughout the ages. Sweet basil (Ocimum basilicum) is a
sun-loving annual with highly aromatic leaves that has a pleasant spicy odor and
taste somewhat like anise or cloves. Both the leaves and their essential
oils are used as flavoring agents. There are many different types of sweet basil
? large and dwarf forms, with green, purple, or variegated leaves. Many of these
widely grown plants are ornamental, as well as edible.
In Italy this plant is a symbol of love; a sprig of it presented to your lover
bespeaks fidelity. When a woman puts a pot of basil on the balcony outside her
room, it means that she is ready to receive her suitor.
There are many types of basil, which vary in size, color, and flavor. All can be
used for culinary purposes. If you're not lucky enough to grow your own basil,
it can be found in your supermarket. Look for evenly colored, bright green
leaves with no sign of wilting or dark spots.
Storing Fresh Basil
Store fresh basil leaves in the refrigerator, wrapped in barely damp paper
towels and then in a plastic bag, for up to four days.
Store a bunch of basil, stems down, in a glass of water with a plastic bag over
the leaves. Secure plastic bag to the glass with a rubber band. Refrigerate for
up to a week, changing water every other day.
Preserving Fresh Basil
To freeze, puree basil leaves with a little water and put into ice-cube trays.
When frozen, the cubes can be stored in the freezer in plastic bag
To freeze, rinse herbs and let drain until dry. Lay in a single layer on baking
sheets, keeping pieces slightly apart. Freeze on baking sheets just until herbs
are rigid, about one hour. Place frozen herbs into small freezer plastic bags,
press out air, seal, and return to freezer. To use, take out of the bag what you
need, reseal, and immediately return to the freezer. Frozen herbs will retain
flavor up to one year
Cilantro
Cilantro is the Spanish word for coriander leaves. It is also sometimes called
Chinese or Mexican parsley. Technically, coriander refers to the entire plant.
It is a member of the carrot family. Chopped fresh leaves are widely used in
Mexican and Tex-Mex cooking, where they are combined with chilies and added to
salsas, guacamoles, and seasoned rice dishes. Taste experts aren't sure why, but
for some people the smell of fresh coriander is fetid and the taste soapy. When
purchasing, look for leaves that are tender, aromatic, and very green. If it has
no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves.
Tip: Fresh cilantro does not keep well, and the flavor of dried is not
comparable. To store fresh coriander, pick out any wilted leaves, and put it in
a jar with water like a bunch of flowers. Cover the leaves with a plastic bag
and put the whole thing in the refrigerator. Change the water every two days or
so, picking out any wilted leaves when you do.