ERBE E I LORO USI
Herbs and their use
Herbs and their use
Le erbe e le spezie aromatiche, nostri preziosi aiuti in cucina, danno ai piatti un gusto che le contraddistingue.
L'elenco che segue, vi aiuterà ad abbinare gli aromi ai piatti per esaltarne i sapori.
Herbs and aromatic spices, our precious aids in the kitchen, give the dishes a taste that distinguishes them.The following list will help you to combine aromas with dishes to enhance their flavors.
Aneto
Delicato simile all'anice:
Può essere abbinato a:
Salmone, aringhe in salamoia, vitello, carote, cetrioli, patate, maionese, panna acida, formaggi freschi molli.
Dill
Delicate anise-like:
It can be combined with:
Salmon, pickled herring, veal, carrots, cucumbers, potatoes, mayonnaise, sour cream, fresh soft cheeses.
Alloro
Aromatico pungente.
Può essere abbinato a:
Zuppe, brodi, stufati,umidi e salse.
Laurel
Pungent aromatic.
It can be combined with:
Soups, broths, stews, stews and sauces.
LaurelPungent aromatic.
It can be combined with:
Soups, broths, stews, stews and sauces.
Basilico
Aromatico, dolce, fresco, e saporito.
Può essere abbinato a:
pesce bianco, vitello, pollo, frutti di mare, uova, pomodoro, pesto e altre salse.
Basil
Aromatic, sweet, fresh, and tasty.
It can be combined with:
white fish, veal, chicken, seafood, eggs, tomato, pesto and other sauces.
BasilAromatic, sweet, fresh, and tasty.
It can be combined with:
white fish, veal, chicken, seafood, eggs, tomato, pesto and other sauces.
Cerfoglio
Delicato simile all'anice.
Può essere abbinato a:
Pesce,pollo,omelette e salse.
Chervil
Delicate similar to anise.
It can be combined with:
Fish, chicken, omelettes and sauces.
ChervilDelicate similar to anise.
It can be combined with:
Fish, chicken, omelettes and sauces.
Coriandolo
Intensamente aromatico piccante.
Può essere abbinato a:
Piatti asiatici, mediorientali e messicani, carote, insalate e yogurt.
Coriander
Intensely spicy aromatic.
It can be combined with:
Asian, Middle Eastern and Mexican dishes, carrots, salads and yogurt.
CorianderIntensely spicy aromatic.
It can be combined with:
Asian, Middle Eastern and Mexican dishes, carrots, salads and yogurt.
Dragoncello
Aromatico, rinfrescante.
Può essere abbinato a:
Pollo, uova, pomodori, salsa béarnaise.
Tarragon
Aromatic, refreshing.
It can be combined with:
Chicken, eggs, tomatoes, béarnaise sauce.
TarragonAromatic, refreshing.
It can be combined with:
Chicken, eggs, tomatoes, béarnaise sauce.
Erba cipollina
Delicato sapore di cipolla.
Può essere abbinata a:
pesce, uova, formaggio, vellutate, insalate e patate.
Chives
Delicate onion flavor.
It can be combined with:
fish, eggs, cheese, cream soups, salads and potatoes.
ChivesDelicate onion flavor.
It can be combined with:
fish, eggs, cheese, cream soups, salads and potatoes.
Finocchio
Simile all'anice.
Può essere abbinato a:
Zuppe, maiale, frutti di mare, uova.
Fennel
Similar to anise.
It can be combined with:
Soups, pork, seafood, eggs.
FennelSimilar to anise.
It can be combined with:
Soups, pork, seafood, eggs.
Foglie di curry
Sapore piccante di curry.
Possono essere abbinate a:
Miscele di curry indiane, umidi, zuppe,frutti di mare, ripieni.
Curry leaves
Spicy curry flavor.
They can be combined with:
Mixtures of Indian curries, stews, soups, seafood, fillings.
Curry leavesSpicy curry flavor.
They can be combined with:
Mixtures of Indian curries, stews, soups, seafood, fillings.
Maggiorana/origano
Dolce, aromatico piccante.
Possono essere abbinate a:
Carni grigliate, pollo, salse di pomodoro,uova, formaggio, oli aromatici e marinate.
Marjoram / oregano
Sweet, spicy aromatic.
They can be combined with:
Grilled meats, chicken, tomato sauces, eggs, cheese, aromatic and marinated oils.
Marjoram / oreganoSweet, spicy aromatic.
They can be combined with:
Grilled meats, chicken, tomato sauces, eggs, cheese, aromatic and marinated oils.
Menta
Forte, dolce, netto.
Può essere abbinata a:
Cetrioli, patate, piselli, formaggio, melone, zuppe fredde, agnello, yogurt.
Mint
Strong, sweet, clean
It can be combined with:
Cucumbers, potatoes, peas, cheese, melon, cold soups, lamb, yogurt.
MintStrong, sweet, clean
It can be combined with:
Cucumbers, potatoes, peas, cheese, melon, cold soups, lamb, yogurt.
Prezzemolo
Fresco, leggermente speziato.
Può essere abbinato a:
Uova, pesce, minestre, carne, pollame.
Parsley
Fresh, slightly spicy.
It can be combined with:
Eggs, fish, soups, meat, poultry.
ParsleyFresh, slightly spicy.
It can be combined with:
Eggs, fish, soups, meat, poultry.
Rosmarino
Piccante, oleoso, aromatico.
Può essere abbinato a:
Agnello, pollo, maiale, pane, patate.
Rosemary
Spicy, oily, aromatic.
It can be combined with:
Lamb, chicken, pork, bread, potato.
RosemarySpicy, oily, aromatic.
It can be combined with:
Lamb, chicken, pork, bread, potato.
Salvia
Aromatico, leggermente amaro.
Può essere abbinata a:
Maiale, vitello, anatra, oca, tacchino, legumi, uova, ricotta, parmigiano, risotto, pasta.
Sage
Aromatic, slightly bitter.
It can be combined with:
Pork, veal, duck, goose, turkey, legumes, eggs, ricotta, parmesan, risotto, pasta.
SageAromatic, slightly bitter.
It can be combined with:
Pork, veal, duck, goose, turkey, legumes, eggs, ricotta, parmesan, risotto, pasta.
Santoreggia
Aspro, sapore di limone.
Può essere abbinata a:
Legumi, fave, fagiolini, uova, formaggi, carni grigliate, salsa di pomodoro.
Savory
Sour, lemon flavor.
It can be combined with:
Legumes, beans, green beans, eggs, cheeses, grilled meats, tomato sauce.
SavorySour, lemon flavor.
It can be combined with:
Legumes, beans, green beans, eggs, cheeses, grilled meats, tomato sauce.
Timo
Intensamente aromatico.
Può essere abbinato a:
Pollame e carne arrosto e umidi, patate arrosto.
Thyme
Intensely aromatic.
It can be combined with:
Roasted and wet poultry and meat, roasted potatoes.
ThymeIntensely aromatic.
It can be combined with:
Roasted and wet poultry and meat, roasted potatoes.
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SPEZIE E I LORO USI
Spices and their use
Anice stellato
Aroma:
Intenso, aromatico, dolce-piccante.
Forma:
Semi interi, spezzati e macinati.
Usare con:
Piatti alla moda orientale, soprattutto cinese, maiale, anatra e pollo, piatti di pesce e di molluschi, marinate.
Star anise
Aroma:
Intense, aromatic, sweet-spicy.
Form:
Whole seeds, broken and ground.
Use with:
Oriental trendy dishes, especially Chinese, pork, duck and chicken, fish and shellfish dishes, marinades.
Star aniseAroma:
Intense, aromatic, sweet-spicy.
Form:
Whole seeds, broken and ground.
Use with:
Oriental trendy dishes, especially Chinese, pork, duck and chicken, fish and shellfish dishes, marinades.
Cannella
Aromi:
Dolce, aromatico.
Forma:
Stecche o macinata.
Usare con:
Piatti mediorientali, miscele di curry, dessert di frutta, dolci e pane, latte e pudding di riso, dessert di cioccolato.
Cinnamon
Aromas:
Sweet, aromatic.
Form:
Splints or ground.
Use with:
Middle Eastern dishes, blends of curry, fruit desserts, sweets and breads, milk and rice pudding, chocolate desserts.
CinnamonAromas:
Sweet, aromatic.
Form:
Splints or ground.
Use with:
Middle Eastern dishes, blends of curry, fruit desserts, sweets and breads, milk and rice pudding, chocolate desserts.
Cardamomo
Aromi:
Pungente profumo di limone.
Forma:
Bacelli, semi interi o macinati.
Usare con:
Miscele di curry, stufati, pickling per salamoie, paste, dolci, piatti di frutta, pane a lievitazione veloce.
Cardamom
Aromas:
Pungent lemon scent.
Form:
Pods, whole or ground seeds.
Use with:
Mixtures of curry, stews, pickling for brines, pasta, desserts, fruit dishes, fast leavened bread.
CardamomAromas:
Pungent lemon scent.
Form:
Pods, whole or ground seeds.
Use with:
Mixtures of curry, stews, pickling for brines, pasta, desserts, fruit dishes, fast leavened bread.
Carum carvi
Aromi:
Aromatico accenno di finocchio.
Forma:
Semi interi o macinati.
Usare con:
Stufati di carne,salsicce, cavolo cappuccio,maiale, crauti, pane, formaggio, rich fruit cakes.
Carum carvi
Aromas:
Aromatic hint of fennel.
Form:
Whole or ground seeds.
Use with:
Stewed meat, sausages, cabbage, pork, sauerkraut, bread, cheese, rich fruit cakes.
Carum carviAromas:
Aromatic hint of fennel.
Form:
Whole or ground seeds.
Use with:
Stewed meat, sausages, cabbage, pork, sauerkraut, bread, cheese, rich fruit cakes.
Chiodi di garofano
Aromi:
dolce, forte.
Forma:Gemme , macinati.
Usare con:
Prosciutto e maiale, patate americane, zucche, dolci speziati, mele e altri frutti, brodi.
Cloves
Aromas:
sweet, strong.
Form: Gems, ground.
Use with:
Ham and pork, American potatoes, pumpkins, spiced desserts, apples and other fruits, broths.
ClovesAromas:
sweet, strong.
Form: Gems, ground.
Use with:
Ham and pork, American potatoes, pumpkins, spiced desserts, apples and other fruits, broths.
Coriandolo
Aromi:
Fragrante, al sapore di limone.
Forma:
Bacche intere o macinate.
Usare con:Piatti indiani e messicani, carne, pollo, pesce in salamoia, funghi, pane, dolci, paste e budini.
Coriander
Aromas:
Fragrant, lemon flavored
Form:
Whole or ground berries.
Use with: Indian and Mexican dishes, meat, chicken, pickled fish, mushrooms, bread, pastries, pastas and puddings.
CorianderAromas:
Fragrant, lemon flavored
Form:
Whole or ground berries.
Use with: Indian and Mexican dishes, meat, chicken, pickled fish, mushrooms, bread, pastries, pastas and puddings.
Cumino
Aromi:
Pungente, rustico, intenso.
Forma:
Semi interi o macinati.
Usare con:
Piatti indiani e messicani, maiale, pollo, agnello,formaggio, minestra di fagioli, riso pilaf.
Cumin
Aromas:
Pungent, rustic, intense.
Form:
Whole or ground seeds.
Use with:
Indian and Mexican dishes, pork, chicken, lamb, cheese, bean soup, pilau rice.
CuminAromas:
Pungent, rustic, intense.
Form:
Whole or ground seeds.
Use with:
Indian and Mexican dishes, pork, chicken, lamb, cheese, bean soup, pilau rice.
Curcuma
Aroma:
Intenso, aroma volatile.
Forma:
Rizoma intero o macinato.
Usare con:
Conferisce un aroma sottile e un caratteristico colore giallo, usato nelle polveri di curry, piatti di riso e di legumi e salsa chutney.
Turmeric
Aroma:
Intense, volatile aroma.
Form:
Whole or ground rhizome.
Use with:
It gives a subtle aroma and a characteristic yellow color, used in curry powders, rice and legume dishes and chutney sauce.
TurmericAroma:
Intense, volatile aroma.
Form:
Whole or ground rhizome.
Use with:
It gives a subtle aroma and a characteristic yellow color, used in curry powders, rice and legume dishes and chutney sauce.
Ginepro
Aromi:
Pungente al profumo di pino.
Forma:
Bacche.
Usare con:
Salsiccia, maiale e selvaggina, pâtés e pasticci, in modo particolare con la carne di cervo, cavolo, ripieni.
Juniper
Aromas:
Pungent with pine scent.
Form:
Berries.
Use with:
Sausage, pork and game, pâtés and pies, especially with venison, cabbage, fillings.
JuniperAromas:
Pungent with pine scent.
Form:
Berries.
Use with:
Sausage, pork and game, pâtés and pies, especially with venison, cabbage, fillings.
Macis
Aromi:
Dolce, fragrante.
Forma:
Rivestimento noce moscata.
Usare con:
Stessi usi della noce moscata.
Mace
Aromas:
Sweet, fragrant.
Form:
Nutmeg coating.
Use with:
Same uses as nutmeg.
MaceAromas:
Sweet, fragrant.
Form:
Nutmeg coating.
Use with:
Same uses as nutmeg.
Noce moscata
Aroma:
Dolce fragrante.
Forma:
Intera o grattuggiata.
Usare con:
Paste ripiene, carne e béchamel, spinaci e patate gratinate, dolci e biscotti, pudding e creme al latte, vin brûlé.
Nutmeg
Aroma:
Fragrant sweet.
Form:
Whole or grated.
Use with:
Stuffed pasta, meat and béchamel, spinach and au gratin potatoes, desserts and biscuits, pudding and milk creams, mulled wine.
NutmegAroma:
Fragrant sweet.
Form:
Whole or grated.
Use with:
Stuffed pasta, meat and béchamel, spinach and au gratin potatoes, desserts and biscuits, pudding and milk creams, mulled wine.
Paprika
Aroma:
Pungente delicato o piccante.
Forma:
Macinata.
Usare con:
Carne e pollame, specialmente nei piatti dell'europa dell'est, uova, verdure, formaggio fresco e burroso.
Paprika
Aroma:
Delicate or spicy pungent.
Form:
Minced.
Use with:
Meat and poultry, especially in Eastern European dishes, eggs, vegetables, fresh and buttery cheese.
PaprikaAroma:
Delicate or spicy pungent.
Form:
Minced.
Use with:
Meat and poultry, especially in Eastern European dishes, eggs, vegetables, fresh and buttery cheese.
Pepe
Aroma:
Pungente, delicato o piccante.
Forma:
Bacche (pepe in granelli) o macinato.
Usare con:
Quasi tutti i piatti saporiti e alcuni di quelli dolci, come le fragole e sorbetti.
Pepper
Aroma:
Pungent, delicate or spicy.
Form:
Berries (pepper in grains) or ground.
Use with:
Almost all tasty dishes and some sweet ones, such as strawberries and sorbets.
PepperAroma:
Pungent, delicate or spicy.
Form:
Berries (pepper in grains) or ground.
Use with:
Almost all tasty dishes and some sweet ones, such as strawberries and sorbets.
Pepe della giamaica
Aromi :
chiodi di garofano e cannella.
Forma:
Bacche intere o macinate.
Usare con:
Stufati di carne, selvaggina, agnello, cipolle, cavolo, aceto speziato, frutta cotta, torte, pane e pasticci.
Jamaica pepper
Aromas:
cloves and cinnamon.
Form:
Whole or ground berries.
Use with:
Stewed meat, game, lamb, onions, cabbage, spiced vinegar, cooked fruit, cakes, bread and pas
Jamaica pepperAromas:
cloves and cinnamon.
Form:
Whole or ground berries.
Use with:
Stewed meat, game, lamb, onions, cabbage, spiced vinegar, cooked fruit, cakes, bread and pas
Pepe della cayenna
Aromi:
Aromatizzato, molto piccante.
Forma:
Macinato.
Usare con:
Piatti indiani, messicani, cajun, caraibici e creoli, frutti di mare, salsa béarnaise.
Cayenne pepper
Aromas:
Flavored, very spicy.
Form:
Ground.
Use with:
Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood, béarnaise sauce.
Cayenne pepperAromas:
Flavored, very spicy.
Form:
Ground.
Use with:
Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood, béarnaise sauce.
Semi di finocchio
Aromi:
finocchio.
Forma:
Dolce, all'aroma di liquirizia.
Usare con:
Zuppe di pesce e stufati, pesce grigliato.
Fennel seeds
Aromas:
fennel.
Form:
Sweet, licorice flavored.
Use with:
Fish and stew soups, grilled fish.
Fennel seedsAromas:
fennel.
Form:
Sweet, licorice flavored.
Use with:
Fish and stew soups, grilled fish.
Sesamo
Aromi:
Pungente, piccante.
Forma:
Semi interi o macinati.
Usare con:
Manzo e maiale, pollo, coniglio, verdure, salamoie, e sottaceti, salse e condimenti.
Sesame
Aromas:
Pungent, spicy.
Form:
Whole or ground seeds.
Use with:
Beef and pork, chicken, rabbit, vegetables, pickles, and pickles, sauces and condiments.
SesameAromas:
Pungent, spicy.
Form:
Whole or ground seeds.
Use with:
Beef and pork, chicken, rabbit, vegetables, pickles, and pickles, sauces and condiments.
Semi di papavero
Aroma:
Dolce.
Forma:
Interi e macinati.
Usare con:
Pane, dolci, paste, insalate, insalate di cavoli, noodles con uova, salse per carne e pesce.
Poppy seeds
Aroma:
Sweet.
Form:
Whole and ground.
Use with:
Bread, pastries, pastas, salads, cabbage salads, egg noodles, sauces for meat and fish.
Poppy seedsAroma:
Sweet.
Form:
Whole and ground.
Use with:
Bread, pastries, pastas, salads, cabbage salads, egg noodles, sauces for meat and fish.
Zenzero
Aroma:
Pungente, piccante.
Forma:
Radice fresca o macinata.
Usare con:
Piatti indiani e orientali, pollo, verdure, in modo particolare zucche e carote, frutti come il melone e il rabarbaro, dolci e biscotti.
Ginger
Aroma:
Pungent, spicy.
Form:
Fresh or ground root.
Use with:
Indian and oriental dishes, chicken, vegetables, especially pumpkins and carrots, fruits such as melon and rhubarb, sweets and biscuits.
GingerAroma:
Pungent, spicy.
Form:
Fresh or ground root.
Use with:
Indian and oriental dishes, chicken, vegetables, especially pumpkins and carrots, fruits such as melon and rhubarb, sweets and biscuits.