Bay Leaf Daun Kemangi Laksa Leaf

Wild Ginger Buds Nutmeg Cumin

Herbs and Spices

Donna Mari P. Handa
2007-96059
Nasc6 B-3R
 Bay Leaves

Bay Leaves come from the sweet bay or

laurel tree, known botanically as Laurus
nobilis. The elliptical leaves of both trees
are green, glossy, and grow up to 3
inches long.

Bay Leaves are grown in the

Mediterranean region.

Bay Leaves, a staple in American

kitchens, are used in soups, stews, meat
and vegetable dishes. The leaves also
flavor classic French dishes such as
bouillabaise and bouillon.

Bay Leaves are pungent and have a

sharp, bitter taste.
 Daun Kemangi
(Lemon Basil)
A fragrant, lemon-scented herb added at
the last minute to keep its flavor, or
used as a garnish.

Grown primarily in northeastern Africa

and southern Asia, for its strong fragrant
lemon scent and fruity aroma is used in
cooking.

In Laos, lemon basil is typically used in

certain Lao curries, stews, and stir-fried
dishes.

Lemon basil is also popular in the

cuisine of Indonesia (where is it called
'kemangi').
Polygnum or Laksa
Leaf
a herb of which the leaves are
frequently used in Southeast Asian
cooking
It is not related to the mints, but the
general appearance and odor are
reminiscent.
The leaf is identified with Vietnamese
cuisine
commonly eaten fresh in salads and in
raw spring rolls (goi cuon).
Bowls of pho (beef noodles) are also
typically garnished with Vietnamese
mint
popularly eaten with hột vịt lộn,
(known as balut in the Philippines).
In Singapore and Malaysia, the shredded
leaf is an essential ingredient of laksa
soup, so much so that the Malay name
Wild Ginger Buds

Used in bud form, it gives an inimitable

flavor to some Malay and Nyonya
dishes. No substitute. (bunga siantan or
bungar kantan)
A lovely fragrance is provided by this
ingredient, and is almost an essential
requirement for preparing Penang Laksa
and also for Rojak
Torch ginger bud(Etlingera Elatior), a
pretty pink flower, which has a delicate
aroma, is the bud/flower of a tall and
aromatic ginger native to Southeast
Asia. In Indonesia, where it is called
kecombrong, it is cooked with fish to
reduce the smell or sliced as part of a
vegetables salad. In Thailand the flowers
are served raw with nam prik. The bud is
quite fibrous, however, and is often
 Nutmeg
Nutmeg is the seed of Myristica
fragrans, an evergreen tree native to the
Molucca Islands.
Interestingly, the tree produces both
Nutmeg and mace
Both spices come from the tree’s fruit,
which splits into a scarlet outer
membrane, mace, and an inner brown
seed, Nutmeg.
It is grown in Indonesia and Grenada.
Nutmeg is a mild baking spice
used in sausages, meats, soups, and
preserves
commonly added to eggnog, puddings,
and fruit pies.
it is popular in The Netherlands and
Italy, where it is used in vegetables,
puddings, and stews.
 Cumin
Cumin (pronounced "comein") is the
pale green seed of Cuminum cyminum,
a small herb in the parsley family. The
seed is uniformly eliptical and deeply
furrowed.
Cumin's pungent aroma is instantly
recognizable to lovers of Indian,
Mediterranean, and Middle Eastern
cuisines. Cumin has a distinctive,
slightly bitter yet warm flavor.
It is available as whole seeds or ground
spice
Cumin lends a distinct flavor to curries,
hummus, and falafel.
Cumin is a good addition to grilled
meats, bean dishes, and vegetables.
Cumin is frequently used in Mexican
dishes such as chili con carne and hot