Welcome To The Recipe Book

LOCAL HERBS & SPICES

A herb is a seed plant which does not develop woody tissue as that of a shrub or tree, but is more or less soft or succulent. A spice is any of the various vegetable productions which are fragrant or aromatic and pungent to the taste. Thus herbs may be spices as well as herbs.

Herbs act as astringents, acidifiers, alkalinizers, tonics, diaphoretics, diuretics, laxatives and serve several other purposes.

On a more local footing, all the ethnic groups in the country of Belize love herbs for more than one reason. They use them extensively in many cultural ways. Herbs make refreshing teas or drinks and spice much of the local cuisine. For medicinal purposes they are used as drinks to purge or give appetite; as massge liquids or oils for bites, swellings, sprains, pains and bruises; as poultices to draw out impurities and foreign bodies; as aphrodiziacs to make a man virile, a woman more fertile and also for abortion and contraception.

It is almost forgotten that not too long ago bitters were common to the table. they were made from herbs that had ample potash and were good tonics because they contained potassium.

Chances are you are not as well knowledgeable about herbs as the older members of your family, but have a well stocked shelf or a garden of fresh herbs. Getting to know them is like getting to know people - each herb has a distinct personality. Some herbs are assertive and must be handled with care; some are subtle and blend unobtrusively with other seasonings.

The fragrance of each herb provides a clue to its unique character. But if youa re unfamiliar with an herb, take the direct approach. Pull off a leaf (or some seeds) and taste it. Then experiment adding a few snips of one or a sprinkling of another to your favorite recipes.

 

LIST OF 22 MOST USED SPICES
1. Allspice:- A huge tree. The leaves can be used for tea when dried. The seeds (spice seeds) are green when picked in bunches. They are dried and used whole or ground in a variety of dishes.
   
2. Recardo
Anato(Achiote):- Grows on a big tree. It blossoms in March and is harvested in October to December. The blossoms are light pink with a maroon center. The fruit is of about an icnh and a half size with a soft shell filled with small seeds coated with a red substance. This is washed and put to boil until thick. Then it is shaped into balls of desired size.
   
3. Basil:- Grows to one foot. Leaves are dark green and blossoms purple. Milk flavour of anise and spice. Slight mint after taste.
   
4. Bay:- Laurel or sweet bay. Leaves are evergreen. Has a strong aromatic pungent flavour.
   
5. Black Recardo:- A paste made from burned corn tortillas, onion, garlic, cominos, cloves, black pepper and vinegar. Used to flavour chimole and black relleno.
   
6. Cilantro (celantro):- Sprawls on ground but may grow to one foot. Leaves are tender grass green with a sweet pungent flavour.
   
7. Cominos:- Seeds ground and used to spice a variety of dishes.
   
8. Coriander:- Small round seeds usually used to flavour curries.
   
9. Culantro (colantro):- Sprawling plant. Leaves are grass green and large. Strong pungent flavour. Used for seasoning meats, especially for tamales. Can be used fresh or dried.
   
10. Curry Powder:- A mixed condiment from India, containing turmeric, curry leaves, garlic, pepper, ginger and other strong spices. Turmeric is the aromatic yellow root of a plant similar to ginger. When ground it forms the basis and gives colour to curry powder..
   
11. Dill:- Grows 3 feet. Leaves are thread-like and blossoms yellow. Has a sharp aromatic flavour.
   
12. Garlic:- A strong herb used widely. It is very strong and must be used sparingly.
   
13. Ginger:- The root of a herbaceous plant grown int he tropics. Teh root can be used fresh as green ginger or dried and ground.
   
14. Marjoran (Spanish Thyme):- Grows a maximum of 2 feet. Leaves are gray-green. Has a sweet spicy flavour and a mint after-taste.
   
15. Mint:- (Yerba Buena) Grows to 2 feet. Has dark green leaves. There are many kinds, most common spearmint. Blooms purple leaves. Has fresh fruity aromatic flavour. Use when fresh and green, especially for soups. Can be steeped in boiling water to drink - used medicinally.
   
16. Oregano:- There are two varieties of this green leaf - a thick and a thin leaf. The thick leaf plants grow to about 14 inches with 2 inch leaves. The thin leaf variety grows about 1 1/2 to 2 inches high. Blooms purplish pink. Can be used fresh or dried. Has a sharp clove flavour, slightly bitter. Used for meats and escabeche.
   
17. Parsley:- Plain or curled leaves. Grow about one foot. Has a sweet spicy, peppery flavour.
   
18. Red Pepper:- The most commonly used spice in Mayan cooking, for adding a hot biting flavour. Any pepper may be used. Dry the pepper in a small light basket suspended over a fire or dry on a pice of metal in the sun. When dry, keep in an air-tight container until ready to use. Place desired amount on a hot komal being careful not to burn. Turn until brown and crisp. Grind finely. Stire in airtight container.
   
19. Red Recardo:- A paste, main ingredient being anato. Seasoned with ground garlic, black pepper, cominos, onion and vinegar. Packed into squared or balls. Used to season sauces for tamales and meats.
   
20. Saffron:- The flower and seeds of the parsely plant.
   
21. Sage:- Grows 2 feet. Leaves are gray and blossoms purple. Has a fragrant, aromatic smell and slightly bitter flavour.
   
22. Thyme:- Grows to about one foot. The leaves are gray-green. Puts out purple flowers. Has a strong warm clove-like flavour. Sprigs are used in stuffing and a variety of dishes.