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12

In addition to the great answer by M.K: Most industrially dried and fresh herbs are not even of the same exact kind. Taking basil as an example: Most basil species don't preserve their aroma well during the drying process. So while you can use any kind of basil for fresh use, you can maybe only use certain kinds for drying, because they preserve the aroma ...


10

Dry herbs in general last longer and have the "advantage" of better conservation. But they take more time to release their flavours, so you want to cook them earlier and for longer time (for example, adding dry oregano when you are cooking onions, later on adding the tomato sauce, as liquids will also help to release flavour). With fresh herbs, you want to ...


8

I suspect that the word intended was "capsicum". 2 ounces of chili pepper would be reasonable given the amounts of other spices. 2 ounces of capsaicin would be difficult to source and would make the beer essentially inedible.


7

From fooducate.com The difference between the two is where they are obtained from a plant. Herbs come from the leafy and green part of the plant. Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds. Examples of herbs include basil, oregano, thyme, rosemary, parsley and mint. From spice-racks....


6

It depends on the herbs. Something like thyme or rosemary or oregano can withstand cooking for a long time and should be removed before eating or blending (IMO) Other herbs like basil will not withstand long cooking time and should be added raw at the end, or at serving time to have their full flavor shine.


6

I would vote for a spelling error, and that capaicine is actually capsaicin. I can't find any reference for the original spelling. I have never consumed horehound beer, but it seems to me that, in looking at the ingredients, a little spice-heat would make sense. Think of the spiciness you get in the back of your throat when drinking ginger ale. I would ...


5

The dark underside is normal for some varieties, but the white on top is another matter. It could well be powdery mildew which while seemingly not toxic will spoil the eating qualities, or it could be mould from damp storage. I'd look for better leaves elsewhere on the plant. Here's a little more detail


5

If ⁠— by "measurable" ⁠— you are referring to a quantified chemical analysis, then sweet basil (Ocimum basilicum L) consists of 26 different compounds, of which terpenoids linalool and 1,8-cineole make up the majority of them1. I haven't seen any research data that specifically quantifies the impact of dehydration process on aroma profile, but this paper ...


4

If you mean quantifiable difference, the salient difference between fresh and dry basil is the amount (parts per million) of fragile, aromatic organic compounds (including some volatile organics; these are what you smell.) In basil (in the mint family), I distantly recall reading that those tasty chemicals are mainly terpenes. A chemist could quantify which ...


4

Sage, Laurel and Rosemary can all be dried and retain a lot of their flavor. In fact, for laurel, the flavor is enhanced by drying. There is little to be gained from freezing these, and I suspect that chopping beforehand would decrease their flavor components significantly. For Rosemary and (Bay) Laurel - washed sprigs (twigs with leaves attached) can be ...


4

Fruits are fairly easy to clean things off of, because they tend to have thick rinds and/or hard exteriors (apples, oranges, bananas, etc.); so pesticides sit on top, and we just have to wash them off. Baking soda and water will do that to some extent (plus rubbing, which is quite important!). Greens, though, don't have that kind of exterior. Pesticides ...


3

Fresh oregano is a wonderful herb, there's no reason you can't use it, just wash the leaves with clean water beforehand to make sure they are free of soil or other contaminants. In the case of the leaves shown in the picture some look like they have fungus growing on them, they are probably safe if cooked but I wouldn't expect them to taste very good. Use ...


3

There's another reason for using infused sugar, and that's complexity - preparing the sugar would let one deal with a single more complex (and more predictable) ingredient, instead of more than one individual ingredient. So, if I had, say, orange peel sugar - I don't need to have orange zest on hand (or have to dig it out of wherever it may be hiding) if I ...


3

Where did you get it? Looks like it could be epazote.


3

I think the medeberry is goji, so that's edible. You can eat lotus seed and Longan pulp. I am familiar with those "packs of dried things" and usually you can eat all of the stuff, but I usually leave the twig-looking stuff.


2

I doubt you could even do this for different brands of hot chilli powder (for example). Never mind trying to come up with an equivalent between things that aren't equivalent. Fresh chillies are even more variable. Strong flavours like herbs and spices interact with the other flavours in a dish, so something you find equivalent in one dish won't be right in ...


1

Your post suggests that you just picked these leaves. Please check your plant to see if any other leaves are coated with this mysterious white substance. If so, your plant may be affected by an insect, insecticide dusting, or fungi. All things that you should address. If you have a County Arboretum nearby, you could consult with them. Take a sprig of the ...


1

I imagine this means the spice in question is both fat and water soluble however it is more water soluble causing it to loose its flavor? Without knowing the exact spice / herb / compound in question, I can't give you a definitive answer, but your hypothesis is right on the money. I'll try not to go completely "chemistry teacher" on you, but water is often ...


1

One of the easiest methods (for washing produce) is to fill a clean sink a clorox water wash (~1tsp clorox per gallon of water). As for leafy items (like Cilantro and leaf lettuce), swishing it around in the water wash should be sufficient to rinse any sand or silt while exposing those produce items to the sanitizing agent. This method is economical (bleach ...


1

When processing leaves into tea, there are three important steps: Withering: this happens in the shadow or in the sun depending on what tea you want to make. In your case, I think sun-drying is proper. The goal is to allow the leaves to dry and soften a bit. Rolling: after withering, you can roll the leaves, to squeesh the flavor from the inside to the ...


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