Today Darian and I learned about different flavor principles in france. They use a lot of different seasonings and spices down here. They all taste so deliciouse and they make the food stand out. The first thing we learned about and tastes today were called Fleur
de sel. It stands for "Flower of the sea". It is when you gather sea salt on shallow pools on clear days without wind. When the pool water evaporates it leaves behind salt crystals floating on the water. Then the salt becomes Fleur de sel. The second type of spices we learned and tasted today were called Herbes de Provence. Herbs growing in Southern France during the summer months became the inspiration for Herbs de Provence. This aromatic blend includes fennel, chervil, savory, mint, bay, rosemary, thyme and oregano. Sometimes lavender and orange zest are also added to the mix. Apply Herbes de Provence to chicken, fish, or roasted vegetables. The last thing of spices we learned today were called Fine Herbes. Rather than being used in a recipe, fine herbes go on a dish after it's cooked. Fine herbs usually add flavor to salads, soup, sauce, stew and eggs. Chefs prefer fresh herbs for this mixture. The exact blend for fine herbes depends on the dish, but nearly all fine herbes mixtures include parsley and chive.
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| some kinda herb. |
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| different types of herbs and spices |
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