Thai Stir-fry Herb Mix

(1 customer review)


SKU: 10166-00 Categories: , , ,

Our Thai stir-fry herbs are a mix of lemon grass, basil, cinnamon, fennel, aniseed, cloves, black pepper & coriander leaf blend together in an oriental flavour that spices up many dishes.

Apart from healthy stir-fries, try putting Thai stir-fry herbs in soups, egg dishes or on roasting meat.

Our stir-fry blend spices up food, turning an ordinary dish into a satisfying meal.

A Little Guide to Herb Flavours

Here’s a little list of herbs and their general uses:

Basil – A deeply flavoured herb, suited to sweeter ingredients and subtler meats: Potatoes, peas, green beans, tomatoes, salad dressings, chicken.

Bay Leaves: With a depth to its flavour, the pungent bay suits to cook with grains, sauces and stews with beans or lentils.

Chives – These have a delicate onion flavour (for those who cannot eat onion use asafoetida as a substitute). Use when cooking eggs, with salads, potato dishes, poultry and sauces.

Coriander leaf – This zingy ingredient is the distinctive flavour of Mexican and Chinese cookery. Use in salsas, chutneys, chicken dishes, the worlds best guacamole…and salads.

Dill leaf –  Another pungent herb that can dominate a dish if overused. Dill flavours are married to seafood, cucumber yogurt sauces, salads, pickling, cabbage, aubergine and Mediterranean cooking.

Marjoram – From the oregano family, marjoram is slightly sweeter and suits fish stews, stuffings, carrots, leafy greens, beans and bean stews; egg dishes.

Mint – There are lots of different varieties. Garden or spearmint is often used in cooking and goes well in Thai, Indian and other Asian cuisines. Desserts, lamb, fish and salads are other good pairings.

Oregano – Seems to be the most universally used dried herb as it goes well with all meats, vegetable, great with seafood seafood, lemons and sauces.

Parsley – It has a clean and bright savoury flavour that suits sea-foods especially. Try dried parsley with potatoes, soups and salad dressings.

Rosemary – A strongly flavoured piney and pungent Mediterranean herb. It goes well with roasted vegetables. It is used lightly with white beans, breads and cooked meats.

Sage – Can be slightly bitter and it can overpower, but it suits soups, cooked meats, stuffings and sauces.

Savory – With its thyme-like flavour savory is good used with beans, tomatoes, strong meats and stuffings.

Tarragon – Has a strong liquorice and lemon flavour. Use alone in potato, chicken, mushrooms, tomato and egg dishes and vinegrettes.

Thyme – An earthy, bright flavour that enhances soups, stews, roasting vegetables and meats, slow-cooked tomato dishes and breads.

1 review for Thai Stir-fry Herb Mix

  1. Bliss

    I love this herb mix… like many of the blends from Eat Wholefoods. This has a real lift to it. It works really well in many stir fries but of course particularly in Thai stir fries with coconut milk and maybe a little peanut paste… Very tasty and well worth it.

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