FabulousFusionFood's Herb-based Recipes 8th 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 8th ?> 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 1210 recipes in total:
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Massaman Nuea (Beef Masaman Curry) Origin: Thailand | Mologothannie Origin: Sri Lanka | Nigerian Spiced Grasscutter Pepper Soup Origin: Nigeria |
Massaman Nuea (Beef Massaman Curry) Origin: Thailand | Molokhia (Egyptian Greens Soup) Origin: Egypt | Nigerian Spicy Scrambled Eggs Origin: Nigeria |
Meatballs on Sticks Origin: Britain | Monkfish Choo Chee Curry Origin: Britain | Nigerian Uziza Ribs Origin: Nigeria |
Mediterranean Mint Salad Origin: Mediterranean | Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) Origin: England | Nilgiri Chicken Korma Origin: India |
Mediterranean-style Sardines Origin: Britain | Montpelier Butter Origin: France | Noisettes of Lamb Origin: Britain |
Medium Stock Origin: Britain | Montserrat Jerk Prawns Origin: Montserrat | North Cornish Pea Soup Origin: England |
Menthe Vert (Green Mint Syrup) Origin: France | Montserratian Green Seasoning Origin: Montserrat | Num Banh Choc (Rice Noodle Fish Soup) Origin: Cambodia |
Mexican Spirals Origin: American | Montserratian Jerk Seasoning Origin: Montserrat | Nyona Penang Assam Laska Origin: Malaysia |
Mexican-style Steaks with Avocado Salsa Origin: British | Montserratian Souse Origin: Montserrat | Oatmeal Potatoes Origin: Scotland |
Mhogo na tzouzi (Cassava in Coconut Sauce) Origin: Mayotte | Moqueca de Pixe à Baiana (Grilled Fish, Baian Style) Origin: Brazil | Ochazuke (Japanese Green Tea Rice) Origin: Japan |
Microwave Shakshuka Origin: Fusion | Moretariaum (Country Sauce) Origin: Roman | Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos |
Microwave Spaghetti with Bacon and Pesto Sauce Origin: Britain | Moretum (Garlic and Herb Pâté) Origin: Roman | Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce) Origin: Roman |
Microwave Spaghetti with Garlic Sausage Origin: Britain | Moro de guandules con coco (Christmas Rice and Pigeon Peas) Origin: Dominican Republic | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman |
Middle Eastern style Curry Powder Origin: Middle East | Moules Bretonnes a la Marinière (Breton Mussels Mariner-style) Origin: France | Ofada-Ugba Jollof (Fermented Jollof Rice) Origin: Nigeria |
Mini Crab Cakes Origin: Fusion | Mousseline de fruit à pain (Breadfruit mousseline) Origin: Martinique | Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman |
Mint Chutney Origin: Britain | Mucver (Turkish Courgette Patties) Origin: Turkey | Ogórki kiszone (Polish Pickled Cucumbers) Origin: Korea |
Mint Flower Ice Cream Origin: Britain | Mulet Farci à la Saint-Louisienne (Stuffed Mullet in the style of Saint-Louis) Origin: Senegal | Ohn Htamin (Burmese Coconut Rice) Origin: Myanmar |
Mint Jelly Origin: Britain | Mullos Anethatos sic Facie (Red Mullets with Aniseed is Made Thus) Origin: Roman | Oignons à la Monégasque (Sweet and Sour Onions, Monegasque Style) Origin: Monaco |
Mint Sauce Origin: Britain | Murenam aut Anguillas vel Mulos (Moray Eels and Eels or Mullets) Origin: Roman | Oleum Liburnicum Sic Facies (Liburnian Oil is Made Thus) Origin: Roman |
Mint Tea Origin: Morocco | Mushroom Masala Origin: India | Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman |
Minted Fruit Kebabs Origin: South Africa | Mushroom Pâté Origin: Britain | Opor Ayam (Java Chicken Curry) Origin: Indonesia |
Minted Peas Origin: Britain | Mushrooms à la Greque Origin: France | Osban (Offal Sausages) Origin: Libya |
Minted Racks of Lamb Origin: Canada | Nali Sauce (Piri-piri Sauce) Origin: Malawi | Oxford Sausages Origin: England |
Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Nasturtium Vinaigrette Origin: American | Oysters in Cynee (Oysters in Spiced Bread Sauce) Origin: England |
Mistura de especiarias (Portuguese Spice Mix) Origin: Portugal | Ndengu (Lentil Stew) Origin: Kenya | Oysters Mombassa Origin: Kenya |
Mixtura cum amygdalinam et sesamae (Almond, Seame and Herb Purée) Origin: Roman | Ndomba de Poisson (Fish Cooked in Banana Leaves) Origin: Cameroon | Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté) Origin: Welsh |
Mixtura cum Caseo (Soft Cheese with a Herb Purée) Origin: Roman | Ndomba de Porc (Pork Cooked in Banana Leaves) Origin: Cameroon | Pão de Ervas (Herbed Sourdough Bread) Origin: Brazil |
Mixtura cum Caseo (Soft Cheese and Herb Purée) Origin: Roman | Nettle and Wild Garlic Soup Origin: Britain | Pad Thai Origin: Thailand |
Mixtura cum Nucibus (Hazelnuts with Herb Purée) Origin: Roman | Nevis Jerk Chicken Origin: Saint Kitts | Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain |
Mixtura cum Nucleis Pineis (Pine Nut, Cheese and Herb Pâté) Origin: Roman | Nevis Jerk Marinade Origin: Saint Kitts | Pan-fried Megrim with Tarragon Origin: England |
Miyan Kuka II (Baobab Leaf Soup II) Origin: Nigeria | New Potato Parcels Origin: Ireland | Panamanian Adobo Seasoning Origin: Panama |
Mojo Marinade Origin: Cuba | Nga Atoiba Thongba (Manipuri Broken Fish Curry) Origin: India | Panamanian Sazon Origin: Panama |
Molho de Piri-Piri (Mozambican Peri-peri Sauce) Origin: Mozambique | Nigerian Catfish Stew Origin: Nigeria | |
Molho peri-peri moçambicano (Mozambican peri-peri sauce) Origin: Mozambique | Nigerian Seasoning Mix Origin: Nigeria |
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