Dried Tarragon

Dried tarragon offers a unique, slightly sweet, and anise-like flavor with a subtle herbal aroma. Originating from the Mediterranean region, its delicate texture and bright notes add depth to dishes without overpowering them. The leaves, though small, pack a punch of flavor that is both refreshing and earthy, making it a prized herb in French cuisine. Its ability to enhance the taste of meats, vegetables, and sauces without adding heat or spice is what sets it apart.

Notes

Store dried tarragon in a cool, dark place to preserve its potency. It loses flavor quickly when exposed to light and heat, so keep it in an airtight container. Fresh tarragon can be used as a substitute for a more vibrant flavor.

Uses

Season chicken or fish before roasting.
Infuse vinegar for a classic tarragon vinaigrette.
Add to egg dishes like quiches or omelettes.
Sprinkle over steamed vegetables like zucchini or carrots.
Include in béarnaise sauce for an authentic touch.

Replacements

Fresh tarragon (use more since dried is more potent)
A mix of marjoram and thyme for a similar herbal profile
Fennel seeds (crushed) for the anise flavor

Fresh Chervil

Fresh chervil is a delicate herb with a mild anise-like flavor and a hint of parsley. Its feathery green leaves add a fresh, aromatic touch to dishes.

Curry Powder

Curry powder is a fragrant blend of spices commonly used in Indian, Thai, and other Southeast Asian cuisines. It typically includes turmeric, cumin, coriander, and other spices, offering a warm, earthy flavor with a hint of heat.

Recipes to try

Pork Tenderloin with Garlic Honey Glaze

Succulent pork tenderloin kissed with a sweet, sticky glaze of garlic and honey for a flavor punch that'll have everyone coming back for seconds.

Smoky BBQ Ground Beef and Cornbread Skillet

Imagine the rich smokiness of BBQ sauce mingling with tender ground beef atop golden, crumbly cornbread in a skillet.