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Herbs & Spices Do you know your herbs? Click here for a refresher.
If the pesto in the jar is drying out towards the end, you can extend its life by adding a little olive oil.
If you want to remove the seeds from a chilli pepper, simply cut off the top, turn it upside down and roll it between your palms. The seeds will drop out of the opening. (Mind you, why on earth would you want to discard the seeds from a chilli?)
Bruising flavourings, such as lemon grass or fennel leaves, will release their flavours before adding into your cooking. Simply hit them with the back of a knife.
If making your own pesto, chopping the herbs by hand or with a mortar & pestle will retain the colour and keep the taste fresh, whereas using a blender will darken the herbs and give a slightly bitter taste.
Delicate herbs, such as parsley, coriander leaves and basil, will lose their taste if over-cooked, so try to add these into the dish towards the end of cooking. More substantial herbs, such a rosemary, bay leaves and thyme can be added early on in the process.
Root ginger should always be peeled before grating or slicing, unless you especially like the bitter/woody taste. It can be used unpeeled if well washed for adding into spicy pastes in Indian cooking.
Thyme is available all year around, but in the winter months, the branches are thicker and have a woody taste, so the leaves should be stripped off the branches, however in summer, the younger branches allow for the whole branch to be used.
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