Chef Singh's Herb and Spices

"Herbs" are a flavorfull fresh baby plant or a dry leafs,tree-skins, and "Spices" are a romantic dry root,airdry nut or seed, following herbs and spices are exetly what its describe,in order to make my cuisine flavorfull and romantic I use a lot of asian and western spices and herbs these spices and herbs used in my cuisine,to marinate meat and seafood, cooking sauces, Gravy, paste, curries, salads,soups and desserts. to get aroma and flavor,currently i am working in pacific rim cuisine or most known as a fusin cuisine These spices are use in my fusin (east & west) cuisine to make a flavorful and enjoyable.

Chives

All Spices Nuts

Bay Leafs

Blue Ginger or Galangel

Caradmom Seeds

Caraway Seeds

Cinimon Sticks

Cloves whole

Corainder Seeds

Curry Leafs

Cummin Seeds

Feungreek Seeds

feunnel Seeds

horsredaish

juniper berry

lemongrass

lemon Thym

Lime OR Call Calamanci

Mint Leafs

Star Anis

Sage Leafs

Curry Leafs

Taragon Leafs

Tumurick Root

Vanila Beans

For Comments & Suggestion please E-Mail Chef Singh

kotwal1999@yahoo.com

© 2000 Chef Singh's Culinary Page

Since Sepember 30, 2000.

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