Wizard Recipes

Rosemary

Used since 500 b.c., rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States.

Early on, this mint?family member was used to cure ailments of the nervous system. Rosemary’s silver?green, needle?shaped leaves are highly aromatic and their flavor hints of both lemon and pine. This herb is available in whole?leaf form (fresh and dried) as well as powdered.

Rosemary Essence is used both to flavor food and to scent cosmetics. Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings.

Allspice
The pea?size berry of the evergreen pimiento tree, native to the West Indies and South America, though Jamaica
provides most of the world’s supply (allspice is also known as Jamaica pepper ). The dried berries are dark brown and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. As with other spices, it should be stored in a cool, dark place for no more than 6 months. Allspice is used in both savory and sweet cooking.

Anise
Known as far back as at least 1500 b.c., this small annual plant is a member of the parsley family. Both the leaves
and seed have a distinctive, sweet licorice flavor. The greenish brown, comma?shaped anise seed perfumes and
flavors a variety of confections as well as savory dishes. It’s also used to flavor drinks such as Pastis, Arrack,
Anisette and Ouzo. Anise seed plays an important role in the cooking of Southeast Asia. Chinese cooks are
more likely to use Star Anise than anise seed.