licorice,cubebpiper,dill,hints for using herb & spices...

CubebPiper cubebaFam Piperaceae
Native to Indonesia, particularly Java, cubeb came to Europe via India through Venetian trade with the Arabs, Javanese growers protected their monopoly of the trade by sterilizing the berries by scalding, thus ensuring that the vines were unable to be cultivated elsewhere. Its main use appears to have been in medicine, although its similarity to pepper made it a handy substitute.
Spice DescriptionThis is the small, red-brown irregular seeds of a cardamom-like plant. The seeds are 3-4 mm (1/8”) in diameter and are numerously contained in a brown wrinkled, fig-shaped dried capsule about 30mm (1-1/4”) in length; they have a white kernel. They are rarely found in the West.Bouquet: Pungent, slightly camphorous, with a touch of nutmedFlavour: Peppery, aromatic and slightly bitterHotness Scale: 3Preparation and StorageAs with other pepper, grind as necessary; ground pepper rapidly loses its aroma.
Culinary UsesCubeb is used in local Indonesian cookery, especially in Indonesian gulés (curries). It was once popular in Arab cooking. Although there are no specific uses for cubeb in modern Western cookery, it was popular in the Middle Ages and in moderation may still be used to effect both as a spice and a pepper substitute. Because of its aromatic qualities, cubeb would go well with meat, cheese and vegetable dishes. It may be substituted for pepper in spice mixtures such as quatre-épices for flavouring patés, sausages, gingerbreads and spiced biscuits. Another use for cubeb is in place of allspice, where it will give a more peppery flavour.
Attributed Medicinal PropertiesCubeb and its oil are carminative, diuretic, stimulant and antiseptic and were employed as genito-urinary antiseptics and especially for clearing up gonorrhea. Extract of cubeb is also expectorant, being helpful in pulmonary infections such as bronchitis.
Plant DescriptionA tropical, climbing perennial vine with a round grey stem. The leaves are smooth and ovate with a pointed tip. The small white flowers are arranged in spikes that later develop into an aggregate of berries along the central axis. The fruits are brown.
Other namesJava Pepper, Tailed Cubebs, Tailed PepperFrench: cubèbeGerman: KubebeItalian: cubebeSpanish: cubebeIndonesian: tjabé djawa
************************************************************************

DILL WEED
Dill was once used to induce sleep. It was believed to work as a charm against witches. It is said that mystics could combat an "evil eye" spell by carrying a bag of dried dill over the heart.
HOW TO STORE:
Fresh leaves can be kept in a plastic bag in the refrigerator. To freeze, chop finely and mix with water; freeze in ice-cube trays. Dried leaves and seeds should be stored in airtight jars in a cool, dark place.
USING DILL:
For best flavor, use fresh dill leaves. Since cooking diminishes the flavor of fresh dill, add just before serving. Dried leaves do not retain much flavor, so it can be used generously in your recipes.
When mincing fresh dill, preserve the flavor by snipping it with scissors rather than cutting.

***********************************************************************

The term "spices" is often used broadly to include all seasonings. Spices come from the bark, roots, leaves, stems, buds, seeds, or fruit of aromatic plants and trees with usually grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron, and turmeric are spices.
Herbs are soft, succulent plants which usually grow in the temperate zone. Until recently cooks have had to make do with very few fresh herbs, such as sage, parsley, and thyme. Nowdays you can also find fresh basil, coriander, chervil, tarragon, rosemary, and dill. Since herbs are at their best when they are young and freshly picked, it is well worth growing your own.
Hints For Using Herbs and Spices:
Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitue 1/3 the amount called for in the recipe.
When using dried herbs, crush them in the palm of your hand or between your fingers. This will releasse the flavor quicker. Use only one strong-flavored herb (rosemary, sage, winter savory, etc.) in a food. A strong-flavored seasoning may be combined with several mild-flavored ones. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage; pulverize just before using.
When adding whole spices to a recipe that calls for ground spices, use 1 1/2 times as much as the recipe call for. When doubling a recipe, do not double the herbs and spices. Increase them by 1 1/2 times and then taste, adding more if necessary.
Don't season more than one dish in a meal with the same herb. Also, every dish on the menu does not need to be herbed - two or three at the most is enough.
Use only one (1) strong-flavored herb (rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a dish at a time. However, a strong-flavored herb may be combined with several mild-flavored ones (chervil, chives, parsley, savory, etc.) for delightful dishes.

How To Preserve Fresh Herbs:
The faster the herbs dry, the more flavorful the resulting dried herb will be.
Conventional Oven: Place clean dry herb sprigs on a foil-lined baking sheet. Bake at the lowest setting until herbs are dry and brittle. This should take about 12 hours. Strip leaves from stems & place in small airtight storage containers.
Air Drying: Tie small bunches of herbs with string and hang upside down by the stems in a dry warm spot out of direct sunlight. Be sure air circulates freely around the bunches. Let dry till leaves are brittle. This usually takes a few days to a week, depending on the thickness of the leaves. Pick off the dried leaves & store in tightly covered containers in a cool, dry place about two weeks or till dry and brittle.
Microwave Drying: Pick when the dew has just gone off. Put on paper towels on a plate in the microwave. Zap on high for a minute to start (at that point they appear "wet"). Stir them, zap again for another minute, move around again, and zap approximately 30 seconds more or until they are dry and crumbly. Rub between your hands to break up, pick out any twiggy parts and put in small jars or baggies.
Freezing Herbs: Wrap in foil or plastic wrap.You can also chop clean herbs, place in ice cube trays & fill with water. When needed remove herb ice cubes and drop into hot cooking liquid. You can also wrap bunches of fresh herbs in foil or plastic wrap and freeze them for several weeks. You should expect some discoloration of frozen herbs. Mark the date on the container of your dried herbs. They can be kept for one year. Heat, moisture and light rob herbs of flavor. You can also make herb butters and herb vinegars.

Handling and Storage of Herbs and Spices:
Whole spices will keep their flavor indefinitely as long as they are kept in tightly closed containers away from heat and light. Herbs in leaf form will keep longer than herbs in ground form. Ground spices and herbs will keep their flavor for up to a year after purchase (whether opened or unopened), as long as they were fresh when purchased and kept in tightly closed containers in a cool place. If kept at room temperature, in a pantry for example, herbs and spices will keep for only 6 months.
Never store herbs and spices next to or above the stove (this will shorten their life). To tell if a herb or a spice has lost its flavor, smell it - if it has no aroma, it should be discarded.

**********************************************************************
Licorice
Glycyrrhiza glabraFam Leguminosae
Licorice gets its name from the Greek glyks, meaning sweet and rhiza meaning root. It is the sweet tasting rhizomes (underground stems) and roots that are used as flavourings. Licorice is native to south-eastern Europe and the Middle East, where it grows wild. It was known to the Greeks, mentioned in the Hippocratic texts, and to the Romans, who made licorice extract as we do today. Ancient Chinese herbalists used licorice, distilling the root’s essence and prescribing it for a wide range of conditions.Licorice is particularly well known for its use in confectionery. It was cultivated in England since the 16th century by Dominican monks in Pontefract, Yorkshire, where the confectionery trade began.
Spice DescriptionLicorice is the rhizome of a bean plant, both the vertical main tap root and horizontal subsidiary rhizomes being used. The dried roots look like pieces of dried wood, very hard and fibrous, about I cm (3/8”) in diameter, with brown skin and a yellow interior. It is available as dried, woody pieces of root, as a powder and as solid sticks of concentrated essence which are glossy black, sweet and partly soluble in water.Bouquet: medicinal and highly aromatic.Flavour: sweet tasting, similar to anise, with a slightly bitter, slightly salty aftertaste. When chewed on its own it seems to get sweeter and sweeter.Hotness Scale: 1
Preparation and StorageThe dried root need only be kept dry and will store indefinitely. It can be sliced or ground before using. Powdered licorice should be kept in air-tight containers.
Culinary UsesLicorice is known mostly as a confectionery flavouring, especially Licorice Allsorts or Pontefract cakes. Licorice candy actually rarely has more than 2% natural licorice extract, usually taking most of its flavour from anise or a synthetic substitute. Ninety percent of all natural licorice employed as a flavouring agent is used in tobacco (cigarettes, cigars, pipe tobacco).The sticks of licorice essence may be dissolved in hot water and drunk as a tisane and the roots may flavour fruit juices, syrups and for flavouring drinks like sambuca and beers like Guinness.
Attributed Medicinal PropertiesThe strong smell and distinctive taste of licorice is often used to mask unpalatable flavours in cough medicines and throat lozenges It can be chewed to relieve a sore throat and gargling with an infusion of the root relieves a dry cough and oral inflammations. As it soothes irritation caused by acids, it is prescribed for gastric ulcers.Licorice has an ancient reputation as an aphrodisiac; the Kama Sutra and Ananga Ranga contain numerous recipes for increasing sexual vigour which include licorice.Large or frequent doses of licorice can lead to acute hypertension.
Plant Description and CultivationA tall erect legume, standing up to 1.5 m (5 feet) tall, the plant bears small spikes of lilac-coloured flowers that bear bean-like pods which contain 3 or four seeds. The root descends about 1 m (3 ft) underground, sending out an extensive network of rhizomes, which are grown for three to five years before they are harvested. The roots and rhizomes are cleaned, pulped, then boiled and the licorice is then concentrated by evaporation.
Other NamesBlack Sugar, Licorice Root, Liquorice, Sweetroot, SweetwoodFrench: reglissGerman: LakritzeItalian: liquiriziaSpanish: regalizIndian: muleth