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Add herbs to a Persian frittata

Herbs complement a great frittata

There are many ways in which caterers can bring their own unique twist to any given dish in order to ensure their restaurant's menu offerings really stand apart from the crowd.

Our resident expert Chef Steve says that researching the culinary traditions of other cultures is one of his key professional inspirations - and that culinary herbs are one of his favourite ingredients to help add flavour to any dish.

In an article for the Daily Telegraph food stylist Xenia von Oswald recommended a Persian-inspired  beetroot and leek kuku with pomegranate yogurt, which is akin to frittatas.

Her recipe included a wide range of culinary herbs and spices such as dill, mint, parsley, coriander, turmeric and cinnamon.

Here at Schwartz for Chef, we really advocate culinary innovation - so why not really make your offering truly distinctive by coming up with your own flavour pairings - don't be afraid to try combinations that may have never been put together before.

Related Products: Ground Cinnamon, Ground Coriander, Ground Turmeric

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