Closeout Seasonings

Galangal is a close cousin to ginger or turmeric, but more citrusy.  Sometimes Galangal is referred to as Thai or Saimese ginger.   It is used in Asian and Indian cooking.   It is excellent in sauces or marinades where the spicy, peppery citrus flavor can shine through.

 

Size = 2 oz Jar

Bay Leaves, or "laurus nobilis," are most commonly cultivated in the Mediterranean, but are believed to have originated in Asia. They are fixtures in European cooking and also occasionally used in Indian and Pakistani cuisine. The use of the herb dates back at least to ancient Greece where it was woven into crowns or wreathes and given to athletes and heroes and regarded as a symbol of nobility.

Bay Leaves are seldom the solitary flavor ingredient in a recipe. Their potency allows for a small amount to be used for a whole dish, often being paired with parsley and thyme to balance out the strong flavor.

Wonderful in soups, pasta sauce, baked with potatoes or cooked with fish.

Ground Mace is made from the dried bright red-orange aril of the nutmeg fruit, the lacy covering that surrounds the seed. By contrast, traditional nutmeg is made from the inner seed kernel. After the bright red aril is removed from the nutmeg seed, it is flattened and dried for 10 to 14 days before being ground. That drying process causes its color to change from red to pale yellow, orange or tan.

While both nutmeg and mace stem from the same evergreen tree (Myristica fragnans), which native to the West Indies and the Molucca Islands (or Spice Islands) of Indonesia, they each have their own distinct flavors. While nutmeg is considered warm and somewhat mild, Mace is more spicy and assertive. Although their flavors are distinguishable to the trained palate, they are often used interchangeably. Like nutmeg, Ground Mace is used most often in baking, but is also ideal for flavoring meat and fish dishes, sauces (especially light cream sauces), vegetables (notably spinach and potatoes) and in pickling and preserving. It can also be used in beverages such as tropical punches and chocolate drinks to add an exotic kick.

Mace is usually more expensive than nutmeg, since the yield of mace from a harvest of nutmeg fruits is so much lower than that of nutmeg. Only a single pound of mace is produced for every 100 pounds of nutmeg. Humorous legend has it that when the Dutch controlled the Spice Islands, a colonial administrator ordered that the colonists plant fewer nutmeg trees and more mace trees to keep up with demand.

Rosemary, with its size and shape of Christmas tree needles is the perfect herb for seasoning pork and lamb, from chops to roasts. Try rosemary on chicken and fish with garlic, pepper and salt. Rosemary is often used with oregano in Italian dishes. 

Rosemary has a strong, piney flavor that intensifies when cooked to add permeating, herbaceous taste. Dried, needle-like Rosemary leaves can be used sparingly in sauces or rubbed on grilled and roasted meats and vegetables.

Dill Seed has a sweet and aromatic bouquet and is a member of the parsley family. Dill Seeds are very similar in taste to Caraway Seeds, except the Dill Seeds are milder. It is cooked with fish and egg dishes and to flavor home-baked bread.

Suggested Use: Dill can be added to the cooking water of strong vegetables, rubbed into meats before broiling, sauces based on sour cream, mayonnaise based dressings and salads, soups, in sauces to go with fish such as salmon, and in crumb toppings for casseroles.

Parsley is one of the most popular, versatile herbs, originating in the Mediterranean, but now grown in England, United States, Australia and New Zealand. Parsley, or Petroselinum crispum, is a member of the Umbelliferae family, related to parsnip, celery, dill and many other common vegetables and herbs. It is most often used as a garnish or in a blend with other herbs for fresh, earthy flavor and brightness

Parsley flakes are light.  1/2 oz = 1 cup of flakes