European Stars And Stripes (Newspaper) - October 31, 1967, Darmstadt, Hesse Page 16 the stars and stripes tuesday october 31, 1967 Anise fennel coriander by Charles Graham staff writer spices have always had an important place inthe Cook pot but some spices have been More important than others. And the popularity of individual herbs and seasonings seem to Rise and fall As mysteriously though not nearly As quickly As that of movie stars and hit tunes. Fennel seed was a culinary favorite among ancient romans and its popularity continued through the Middle Ages. Over the centuries the seed has been credited with preventing witchcraft giving courage and improving eyesight. Today fennel in t credited with much of any thing but add a 1a Teaspoon of the crushed seeds to meat balls or meat loaf add a few whole seeds to Macaroni or potato salad and the reasons for the demise of this Little aromatic seed become murky indeed. There Are other . Packaged ready to us spices usually found on the grocery store spice shelf that Are rarely called for in everyday recipes. These under rated flavor finders can bring new life to faded menus. For example a Little Anise seed coriander or Saffron not to mention spice Parisienne can turn a simple everyday meal into a new taste a dash. Anise seed probably the oldest known aromatic seed was mentioned by Early egyptian historians and the greeks Pliny and Dioscoride. Charle Magne ordered the cultivation of Anise in the Imperial German gardens and in 1305 King Edward i of England taxed All imports of Anise coming into London and used the Revenue to Kee London Bridge in Good repair. Long a favorite of Sweet fanciers Anise can also Spruce up sauces for fish and Shell fish or the court Bouillon for steamed cod crab or l/4 Teaspoon for four Servings. Coriander another ancient seed is probably the first spice of any kind to be used by it was known As Early As 5,000 by and the old testament describes manna As being White like coriander a fragrant spice which is generally used today Only by sausage and lunch meat manufacturers coriander will make a Zesty dinner out of Manyan Ordinary dish. Use j/4 Teaspoon ground coriander for four serv Ings of meat balls meat loaf beef Stew roast pork Lamb Ham or stuffings for , the most expensive spice in the world Don t confuse it with safflower has a deep Golden color and when used in proper amounts can give foods a pleasant and distinctive old world Only 1-32 Teaspoon is necessary for 6 to 8 serv Ings particular care should be Given to the measuring. Take a level % Teaspoon measuring spoon full of Saffron then with a Sharp knife push half the powder Back into its Container. Divide the remain ing half like Wise. Then Divide the remaining por Tion in half once More. The amount left is 1-32 Ofa Teaspoon. Add this bit to fish stews soups and bouillabaisse Rice Milano Chicken recipes from Mediterranean and South american cuisine veal fricassee and veal saute. When it comes to simplicity the neatest season ing is spice Parisienne. Patterned after a popular Continental blend of spices and herbs this distinctive Flavouring can be used in place of Pepper or in addition to sparingly to taste spice Parisienne compliments broiled or sauteed Chicken fish chops stroganoff or Saue Braten. Also try it in mushroom sauce Spaghetti sauce spinach whole onions Broc Coli Macaroni or noodles. Next week poppy sesame Caraway no Hay seeds these. V \
