Label
All
0
Clear all filters

Drying: Spices and Herbs

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
Hard spices such as cinnamon and nutmeg are little altered by the small amount of drying necessary to preserve them. Drying may bring about a desirable change in flavour, as in pepper, where the pungency increases.
Among herbs, woody types such as rosemary and thyme stand up to drying well; slightly more fleshy plants such as marjoram and sage reasonably well; and fleshy moist ones like mint not very well. Worst is probably basil which, however carefully dried, loses the ‘top notes’ of its fragrance and has little virtue left.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title