Herbs and seasonings, zaatar, Greek oregano... | Le Delas Rungis
Herbs and aromatics, fried onions, zaatar, Greek oregano...
Although very aromatic, tarragon goes just as well with red meats as fish, eggs or poultry.
Dried, it is very suitable for flavoring stuffings, sauces, juices, stews and vinaigrettes, for example.
Garlic semolina is particularly practical because it allows a homogeneous diffusion of the aromas of garlic. It is well suited for sauces and vinaigrettes as well as for pan-fried vegetables – zucchini, mushrooms, green beans...
Ready to use and can be kept for a long time, even at room temperature, it is very suitable for catering professionals.
Typical of Mediterranean cuisine, basil is also very present in the culinary preparations of Southeast Asia. The best season for basil is midsummer, but dried basil makes it possible to use it all year round. Its sweet and spicy flavor immediately brings a touch of sunshine to the plate.
Oregano is a staple in Mediterranean cuisines.
Very aromatic, oregano has a herbaceous flavor that goes very well with fish, seafood, poultry, white meat or eggs, but it is mainly used to enhance tomato dishes and pizza.
Often added during cooking, oregano is perfect for flavoring a vinaigrette, sauce or marinade. It is also very popular in a mixture for infusion.
Indispensable in pistou soups and summer sauces, its smell is reminiscent of tomatoes, mozzarella and olive oil. In autumn, it perfectly brings out the flavor of wild mushrooms.
Essential element of the mixture of Provencal herbs, thyme can be enough on its own. Offered whole, it is very popular in vegetable dishes, fish wrappers, roasts, etc. It is also used to flavor oils, especially olive oils.
Already peeled and cut, the semolina shallot can be added to all dishes, simmered or not, and to all sauces. Dried, it rehydrates very quickly, usually in contact with other ingredients or in a little water. It can thus be added at the last minute.
Coriander seeds, very aromatic, have a slightly sweet and lemony flavor. They are often used to flavor tajines, couscous or harira soup (Moroccan soup with lentils, onions and saffron).
To improve the flavour of salt-free diets.
Coriander seeds, very aromatic have a slightly sweet, lemon flavour.
This wild garlic condiment is ideal for adding a subtle garlic flavour to a variety of dishes. It is often used to flavour soups, butters, potatoes, gratins, omelettes, pizzas, polentas, risottos, pastas, pestos, salt... It can also be used as a topping for toast or crackers.
Coriander seeds, very aromatic, have a slightly sweet and lemony flavor. They are often used to flavor tajines, couscous or harira soup (Moroccan soup with lentils, onions and saffron).
Ground, it is used for couscous, rice, or in harira soup (Moroccan soup with lentils, onions and saffron), tajines, sauces, meats and fish, gingerbread and certain jams.
This blend of thyme, rosemary, bay leaf, savory, fennel, sage and marjoram is a classic in grilled meats, sauces, stews, roasts, pizzas and tomato-based dishes.
Available all year round, Herbes de Provence can be used directly during cooking or in marinades. Their powerful aromas immediately bring a sunny touch to preparations.
Essential in Provençal cuisine, thyme is part of the traditional blend of Provençal herbs. It is also one of the elements used in the composition of bouquets garnis. Very fragrant, thyme goes very well with meats such as beef, lamb or mutton. It can be used on grills or in a marinade. It is also very popular in herbal teas.
The flavors and power of garlic are widely used in the production of many French or exotic cuisine dishes. The format of the semolina garlic allows a homogeneous diffusion of the aromas of the garlic in order to respect the balance of the recipes. It is particularly suitable for sauces and vinaigrettes as well as for pan-fried vegetables – zucchini, mushrooms, green beans,…-.
Ready to use, rid of its germ and stored at room temperature, garlic semolina is always at hand for cooks who thus save time.
Perfectly suited to pan-fried vegetables and potatoes, fish papillotes or various sauces, the petal format allows you to enjoy the flavors of garlic without necessarily leaving the garlic in the dishes served. Indeed, the garlic remains visible and can be removed at any time, in the kitchen according to the taste sought by the Chefs or in the dining room at the convenience of the customers.
The convenience of ready-to-use and the long shelf life of these garlic petals make them an asset for cooks who save precious time setting up, without the risk of product loss or odor transmission between the ingredients. garlic and other products.
Widely used to flavor or spice up many dishes, garlic behaves differently depending on the format chosen. This shape of petals allows an optimal diffusion of the flavors of the garlic while remaining visible. Thus, in the kitchen or at the table, it is possible to remove it.
Thanks to these ready-to-use garlic flakes, cooks save valuable preparation time.
Garlic petals are ideal for pan-fried vegetables and potatoes, fish papillotes or various sauces.
Convenient and easy to incorporate into all preparations, parsley flakes are dried. It reveals all its fragrance once rehydrated, without soaking but in contact with other ingredients.
Stuffings, creams, salads, papillotes, pan-fried vegetables… parsley flakes can be used on many occasions.
Very aromatic, the lavender flower can be used from starter to dessert, in grains sprinkled on a salad, a roast, an apricot tart for example, or infused in a sauce, a cream, an ice cream, an herbal tea... Lavandin's scent is very characteristic and very powerful, so it is a flower to be used sparingly.
Very aromatic, the lavender flower can be used from starter to dessert, in grains sprinkled on a salad, a roast, an apricot tart for example, or infused in a sauce, a cream, an ice cream, an herbal tea... Lavender's scent is very characteristic and very powerful, so it is a flower to be used sparingly.
This oriental blend of spices and a seaweed cocktail. Hichimi are often used in soups, on noodles and in gyūdon or to season rice products, such as rice cakes, agemochi or senbe.
The herbaceous flavor of oregano goes very well with fish, seafood, poultry, white meat or eggs but it is especially used to enhance tomato dishes and pizza. It is also part of the very popular blend of Provençal herbs, essential in Mediterranean cuisines.
Very aromatic, oregano can also be used to flavor vinaigrettes, sauces and marinades.
Ready to use, ground garlic can be incorporated into all types of preparations, including coulis, stuffings, creams and even bread dough. Its strong flavor is then distributed in a homogeneous and balanced way.
The bay leaf is one of the essential elements of the bouquet garni, but its leaves can also be used alone or in other combinations, in particular to flavor sauces, stews, marinades, vegetables, meat, fish, poultry or game, or even stews, soups or terrines and broths.
Dried sage leaves are very aromatic and go very well with poultry and white meats.
With its thin and long leaves, rosemary is a very aromatic plant that can easily be removed from sauces and broths. As part of the Herbes de Provence blend, rosemary is also used on its own, with meat, fish and vegetables. Sweet and powerful at the same time, it is very suitable for flavoring meat or game juices.
An essential blend, this association of marjoram, thyme, basil and rosemary is used on many occasions in Mediterranean cuisines and in particular grilled meats, pan-fried dishes, sauces, stews or even pizzas and tomato-based dishes.
Available all year round, Herbes de Provence can be used directly during cooking or in marinades.
Essential element of the mix of herbs of Provence, ground thyme to make your own spice mixes. It can also be used alone. It is very popular in vegetable dishes, fish wrappers, roasts, etc. Offered ground, it blends into preparations to surprise in the mouth.
These shallot strips can be used as is or rehydrated. Limiting the peeling and cutting work, they are very suitable for salads, omelettes, meat sauces, broths, pan-fried… They can also be very useful for troubleshooting.
One of the "herbes de Provence".
Used like fresh onions, strips of white onions can be added to sauces, stuffings, pan-fried dishes, stews… Generally, they rehydrate directly in preparations. Practical, they are ready to use and avoid peeling and cutting operations, allowing catering professionals to save installation time and avoid the discomfort sometimes caused by onions.
The traditional Italian pesto sauce is here reduced to powder by the freeze-drying process which preserves all its taste. This pesto is to be used as a spice, on a simple plate of pasta, on a Caprese salad, to finish a dish, bringing an extra flavor and surprising texture.
This oregano is hand-picked in the Greek mountains and dried in the shade to preserve its aromatic richness, giving a flavour that is distinctly different from marjoram and other traditional types of oregano. This herb will life the flavour of your meat and fish dishes, and goes perfectly with tomato sauces, vegetables and potatoes.
This sage is hand-picked in the Greek mountains and dried in the shade to preserve its aromatic richness. Sage goes well with white meats, lamb and marinades. It will lift the flavour of tomato-based dishes, or even a simple dish of fresh pasta and olive oil.
This wild “tea” is hand-picked in Greece and dried in the shade to preserve its full range of aromas. With a lightly-spiced flavour, the leaves come from a local rustic plant known as Sideris, which in the wild only grows in rocky soil. To serve 2: Steep two full stems in half a litre of boiling water for 5 minutes. For a Greek-style beverage, add a spoonful of honey and a dash of lemon juice. This product can be consumed in the evening as it does not contain any caffeine.
This blend of whole thyme, white sesame and sumac is a Lebanese specialty that can be found in many dishes, such as zaatar feta salad, some pies, zaatar pancakes, omelettes, aubergine caviars, and more. famous Man'ouché with herbs.
This mixture of mainly thyme and white sesame is a Lebanese specialty that is found in many dishes. Zaatar, for example, flavors feta salad, certain pies, omelettes, hummus, eggplant caviars, and the famous Man'ouché with herbs (manaiche or mana'iche in the plural), a pancake of Lebanese cuisine composed a base of bread resembling Arabic bread topped with olive oil and zaatar then baked in the oven or on a large flat pan.
The zaatar (or zahtar) is very versatile. It can be used raw or cooked and makes an excellent alternative to Provencal herbs to season your cooking on the plancha or on the barbecue.
It is perfect for making a quick turn of your marinades with olive oil for meat, vegetables, fish... or just sprinkled at the start or end of cooking on bruschetta, pan-fried mushrooms, steamed potatoes. .. It is also used as a table condiment, like salt and pepper. It goes well with all Mediterranean cuisine based on olive oil, especially with raw or cooked tomatoes. It gives flavor to salad dressings for your raw vegetables or to your cottage cheese sauces and marvelously coats fresh cheeses.