Basic spice
Tarragon
dried
Dried tarragon is an aromatic spice with a slightly bitter taste and a spicy-grassy smell similar to anise or fennel. In the past, it was mainly loved in Arab cuisine, and since then it has become a popular herb in many countries. Due to its intensity, tarragon is dominant when combined with other herbs. Just a pinch of spice is enough to give food a unique aroma. If you do not want to bring out the bitter taste of the spice, it is better not to cook the food for too long. Tarragon should be added to the food at the end of cooking.
weight: 15 gDo you know, that…
The source of the name "tarragon" is Latin, meaning snake or dragon. On the other hand, the first references to this spice appeared in ancient French encyclopedias from earlier centuries, where tarragon was referred to as a "snake herb".
How to use
İzmester dried tarragon is recommended for preparing white meats, fish, lamb, veal and game and for seasoning soups. It is also perfect as an aromatic addition to cottage cheese, fillings and spicy butter. It is also often used to flavour vinegar, which gives dressings a special taste. Tarragon can also be used as a spice for sauerkraut and pickles.
