GUIDE TO HERBS & SPICES Za'atar: A fragrant & tangy blend of thyme, sesame seeds and sumac. A great addition to eggplant, sweet potatoes, squash, onions, carrots, chicken, beef, fish and as bread dip. Berbere: A potent combination of spicy, bitter, and sweet spices used in Eritrea, Djibouti, Ethiopia and Somalia. A great seasoning for stews, lentils and grains. Chinese Five Spice: A pungent mix that gives dishes a balanced hit of sweet, savory, bitter and sour. Goes well with bell peppers, broccoli, carrots, celery, shiitake mushrooms, chicken, beef, pork, stir-fries and rice. Garam Masala: Garam means warm, or hot, and the mix usually contains warming spices like cinnamon and cardamom. A perfect pairing with potatoes, broccoli, cauliflower, green beans, squash, chicken, beef, beans, lentils, rice, stir-fries and in certain salad dressings. Herbs de Provence: A seasoning blend featuring many of the herbs that grow most abundantly in southern France. Try on onions, potatoes, zucchini, eggplant, tomatoes, chicken, beef, fish and in certain soups & salad dressings. HERBS & SPICES CAN BE USED TO TRANSFORM ANY MEAL BY ADDING A RANGE OF FLAVORS AND AROMAS! Many ethnic cuisines are distinguished by the spices that are used to prepare them. Try adding them to your Resident Dining Meals for a taste that is closer to home. Our International Flavor Makers at Rathbone Dining Hall:
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