Here is an overview of some of the spices that make Italian food so yummy.
Basil,Sweet Basil
Here in America we get most of spices dried which comprises their flavor. This is really true about Basil. The fresh has so much flavor while the dried is kind of bland. If you are forced to use dried Basil use Sweet Basil has it sweet flavor will com though a little better. You can also Basil with a little olive oil for a nice dip for Bread. Other uses of basil is in Pesto and Marinara. When using basil remeber that the flavor can be lost in over cooking so add just a bit a few minutes before turning down the heat and pulling the dish.
Bay Leaf
Is a leaf with sharp edges. It has a strong savory flavor. In using Bay first gentle squeeze the leaf until it is bruised add to stock or sauce cook as normal and then before serving pull the bay leafs out. This will stop your guests from being cur or bighting into the leaf.
Fennel
One of the most common use of Fennel is to use the seeds in sausages. There a couple salami’s that use Fennel is a very strong herb and should be paired with dishes whose flavor will not be over come by this wonder spice.
Juniper
Is one very strong spice and always remember a tiny bit can go a long way. You might flavor Pork or Lamb with this berry.
Sweet Marjoram
This herb is a sweet perfumed flavor. Use can include roasted meats or braises. It a favorite in Italian cooking specialy in the tomotoes sauces like Marinara. It works very well with beans and spinach
These are just a few of the spices and herbs you will find in Italian Cooking I will add more on a another day.
