Bay leaves are for more than just soup. Add a bay leaf as you boil potatoes or cook rice; marinade your beef, pork, or poultry with a bay leaf in with your other marinade ingredients. Stop by the circulation desk to pick up your sample of bay leaves.
Spice of the Month: Celery Seed: The tiny seeds are harvested from the flowers that bloom each year in the late summer. While celery was initially grown for cooking, celery seeds have also been used for medicinal purposes. Many cultures have used celery seeds for ages to treat various ailments, including colds and flu, constipation, high blood pressure, and even arthritis. It is rich in vitamins K, A, and C. Additionally, celery seed is high in electrolyte minerals such as potassium and magnesium.
Celery seeds may be tiny, but they are a powerful herb that can elevate many recipes. This herb is commonly used in salads, marinades, and dressings to bring a bit of earthy flavor to dishes. Learn how to cook with celery seeds and add a few new recipes to your list. (www.mccormick.com)
Stop by the circulation desk today to get your sample of celery seed and some new recipes to try!
Fennel flowers and leaves have a sweet, mildly anise or licorice flavor. Depending on when they are harvested the seeds can have a pungent, mustard taste or a stronger flavor like aniseed or licorice. Fennel bulbs are anise flavored. Stop by the circulation desk and pick up your kit with fennel seeds. Learn a little more about the spice and try a new recipe.
Ground cardamom is an aromatic spice with a sweet, citrus-like, floral flavor. It is pungent and spicy, making it widely used in Scandinavian and Indian cooking. Cardamom works especially well in curries, stews, pastries and cakes. – McCormickforchefs.com
Pick up a sample of cardamom at the circulation desk. Includes history and recipes with the spice as well.
