Sarriette
Sarriette is the French word for "Savory", a Provence herb and aromatic plant related to thyme and mint. It is classified into two (2) varieties: Sarriette des Jardins and Sarriette des Montagnes. Sarriette des Jardins have a sharp green color and has a delicate taste, while Sarriette des Montagnes are more scented. Sarriette is usually used in making marinades and as condiments.
Sarriette is also known as Provençal de Poivre D’âne.
Related Articles | |
| Mint | ■■■■■■ |
Mentha, a genus of strongly scented herbs or a facility for manufacturing coins. In the food context, . . . Read More | |
| Rouille | ■■■■ |
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More | |
| Nage | ■■■■ |
Nage is the French word for "swimming"in cooking, it denotes dishes served in a light, aromatic poaching . . . Read More | |
| Remoulade | ■■■■ |
Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More | |
| Caillettes | ■■■■ |
Caillettes refer to French minced meat mixed with cabbage or chard then cooked in a cloth. Caillettes . . . Read More | |
| Crudites / Crudités | ■■■■ |
Crudites / Crudités: Crudités or Crudites refer to raw vegetables cut into strips, generally served . . . Read More | |
| Curry Leaves | ■■■■ |
Curry Leaves: Curry leaves refers to the shiny, dark green, aromatic leaves of a tree (Curry Tree) which . . . Read More | |
| Italian basil | ■■■■ |
Italian basil refers to a tender annual herb Ocimum basilicum with an aromatic flavour reminiscent of . . . Read More | |
| Anise | ■■■■ |
Indian: Saumph, SaunfAnise (Pimpinella anisum) is a popular spice and herb used in various culinary traditions . . . Read More | |
| Yarrow | ■■■■ |
Yarrow (Achillea millefolium) refers to an aromatic herb that is native to native to Europe and Asia . . . Read More | |