Notice to customers during the month of August we will be involved in numerous events. The shop will be operational but shipments will be suspended from 1/08 to 1/09. Take advantage of the discount code COCOMERO5 (5% discount valid until 7/29) to stock up on your favorite products.
Reference: 0017
No reward points for this product.
Tarragon also known as tarragon, is an herb considered digestive and purifying. Similar to anise and celery, it gives a slightly bitter and peppery flavour, suitable as a condiment for less tasty foods. In the kitchen, its fresh and strong taste is used to flavor sauces, meats, fish and eggs. Useful for counteracting meteorism and excess gastrointestinal gas, tarragon is also rich in antioxidants.
tarragon
Tarragon is an herbaceous plant known for centuries to provide aroma in the kitchen, cosmetic fragrances and wellness benefits. It has a delicate but particular taste, very similar to anise, which goes well with dishes such as fish, beef, chicken, asparagus, eggs and soups.
Among its best-known properties are the digestive ones: an infusion with tarragon leaves after meals promotes the transit of food and the elimination of abdominal swelling (meteorism) . It promotes the purification of the organism by stimulating diuresis, and fights loss of appetite by stimulating the appetite. Its stomachic-digestive and carminative virtues help eliminate excess gas in the gastrointestinal tract, helping regular motility during digestion.
Being a natural purifier, it is useful in case of sore throat and irritation of the mouth. Historically it is used to facilitate the intake of bitter medicines: chewing tarragon leaves reduces the sensitivity of the taste buds.
This aromatic herb also comes from the group of Artemisia plants, useful for relaxation: the infusion of Tarragon leaves can facilitate rest and improve the quality of sleep. Among other benefits, known in traditional folk medicine, tarragon has been used for a long time for the well-being of joint function and for the regularity of the sweating process. This herb contains nutrients that may be beneficial to your health, such as antioxidants and minerals, including manganese. The main components of the essential oil are estragole, eugenol, limonene.
The dried parts are used in the preparation of many dishes, due to their intense aromatic properties. The pungent and bittersweet flavor of tarragon, sweet and slightly bitter, recalls that of anise. It is also compared to licorice and fennel, due to the presence of estragole. This natural substance completes the fresh and provocative flavor profile in the leaves, halfway between salt and pepper. For these reasons, tarragon is a natural flavor enhancer in the kitchen, also useful for those who cannot use salt due to health problems.
Given its delicate taste, it can be used in a variety of dishes. Dried tarragon has a more concentrated flavor and should be used sparingly than fresh leaves. Dried tarragon leaves are commonly included in stews, sauces, fish, enjoyed in chicken dishes and omelettes to add an interesting flavorful twist. It is also commonly found in blends of herbs and seasonings, commonly used in cooking to dress salads and fish sauces.
Savoury recipes: it can be added to scrambled or fried eggs, as in French recipes where it is found in omelettes. It is used to flavor butter, mushrooms, potatoes and vegetables. It can replace pepper and vinegar in salads, and give a touch of fresh flavor.
Meat and fish: it is used to season fish and meat, in particular as a garnish on roast chicken; it is an aromatic herb widespread on fish such as salmon or tuna. It pairs well with meats such as veal and lamb, as well as seafood dishes.
Sauces: in France, tarragon is considered the "king of herbs" and represents one of the fundamental ingredients in the production of Dijon mustard, sauces and mayonnaise. Tarragon can be incorporated into sauces such as pesto or aioli. Mix with olive oil to season roasted vegetables aromatically. It imparts a particular flavor to the oil and vinegar in which it is macerated, because tarragon pairs particularly well with acidic flavors such as lemon and vinegar – with which it can create a useful blend in marinades.
An aromatic herb worth trying, given that tarragon is not widely used in Italy currently. Unfortunately, the ancient Sienese preparation of a sauce of tarragon, garlic and breadcrumbs soaked in vinegar, made to accompany boiled beef and chicken, is disappearing.
Ingredients: Beef 450 g – 1 peeled and chopped onion - 75 g of fresh wholemeal bread crumbs - 1 tablespoon of parsley - 1 tablespoon of tarragon - 1 cloves of garlic - pepper to taste - 1 Egg - 1 tablespoon of Yogurt - 2 tablespoons of corn oil - 1 large leek - 300 ml water - ½ orange peel - 10 tablespoonsof orange juice - 2 teaspoons of Maizena (corn starch)
Preparation
In a bowl place the minced meat with the onion, the bread crumbs, the herbs, yogurt, crushed garlic, pepper, egg. Mix with a spoon and knead for at least 5 minutes, until a smooth mixture forms. Make 22-24 meatballs and place them in the refrigerator for about 1 hour. Heat the oil in a large frying pan, add the meatballs in different stages, so that they brown evenly. Add the leek and cook for another minute. Pour the water, zest and orange juice over the meatballs. Bring to the boil. In a bowl, dissolve the cornstarch with 2 tablespoons of cold water and add it to the sauce. Cover the pot and cook for 25 minutes, stirring occasionally until cooked through. Pour the meatballs with their sauce onto a hot plate and serve immediately.
Tarragon, also known as Tarragon or Dragon Herb, derives from the Artemisia dracunculus plant, a bushy aromatic herb of the Asteraceae family. It is a perennial reaching a height of 150 cm, with thin stems producing shiny leaves and yellow (also green or white) edible flowers. The fruits are achenes. The plant is believed to be native to areas of Siberia and Mongolia, and today comes in two common forms that include Russian and French tarragon. French tarragon is grown in Europe (mainly France and Spain) and North America. As an aromatic and herbal herb, it has been known for centuries in traditional Asian medicine, mainly in Iran, Pakistan, Azerbaijan and India. It was discovered by the Arabs who helped spread it in the Mediterranean area, appreciated for its strong anise-like aroma and spicy, slightly acrid flavour. Throughout history, tarragon has earned a reputation as a natural medicine. For example, ancient Roman soldiers put it in their shoes to increase vitality, and the Greeks chewed tarragon leaves to relieve toothache. The dracunculus (little dragon) is the name that refers to the shape of the plant, which resembles a dragon, but behind this name could hide its ancient fame of healing from poisonous snake bites. Due to its property in ancient folk medicine, to restore menstrual flow, this plant is said to have been generically called "artemisia" in honor of Diana Artemis. Its spread in Italy perhaps came following the Crusades, while according to the Sienese, tarragon arrived in Tuscany in 774 following Charlemagne. It was planted and cultivated in the garden of the Abbey of S.Antimo and immediately became known for its therapeutic intestinal and digestive anti-fermentative properties. It was called with the term "dragon, draco, draconzio", present in medieval medical texts. It seems that as a gastronomic ingredient, it was mentioned for the first time only around the sixteenth century by the famous chef Cristoforo da Messisbugo.
Data sheet
Specific References
Tarragon also known as tarragon, is an herb considered digestive and purifying. Similar to anise and celery, it gives a slightly bitter and peppery flavour, suitable as a condiment for less tasty foods. In the kitchen, its fresh and strong taste is used to flavor sauces, meats, fish and eggs. Useful for counteracting meteorism and excess gastrointestinal gas, tarragon is also rich in antioxidants.
tarragon
Nutmeg is a very aromatic spice, widely used in the culinary field, but which can also be used for therapeutic purposes in herbal medicine and herbal medicine. Promotes relaxation and good sleep, nutmeg helps the liver and kidneys in the elimination of toxins.
nutmeg
Ras el hanout literally in Arabic "head of the grocery store" is a mixture of about 30 different plants. It can be considered North African Curry. Excellent in stews and fish and chicken dishes in a pan. Appreciated in lamb dishes and couscous.
Ingredients: rose hip, long pepper, turmeric, cloves, anise, cumin, nutmeg, cinnamon, cardamom, ginger.
Origin: Morocco
Nigella Sativa, better known as black cumin, with its cumin seeds and the oil obtained from them are widely used both in cooking and in cosmetics, thanks to their numerous beneficial properties.
black cumin- nigella
The chili threads or also called Angel threads are mainly used to decorate the dish in a gourmet way. They release a degree of light spiciness with a very delicate taste.
chilli threads
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
tumeric
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
The crusco pepper is a variety of pepper typical of Basilicata, a region in southern Italy. Once harvested, the peppers are dried in the sun or in special dryers, becoming crunchy and maintaining a sweet and intense flavour. Cruschi peppers are a versatile ingredient in the kitchen, used both whole and in powder form, to enrich traditional dishes such as pasta, soups and side dishes, giving a unique and characteristic taste.
crusco pepper
The shirò, is a spicy dish typical of the Horn of Africa cuisine, in particular from Ethiopia and Eritrea, it is served hot on the enjera, the typical fermented bread, similar for it forms a giant piadina.
chickpea flour, black cardamom, white cumin, black cumin, basil, garlic, ginger, salt.
Berberè is the basic ingredient of Eritrean and Ethiopian cuisine, it is a blend of spicy and tasty spices, known for making a good zighinì. Suitable for meat stews with tomato, a very versatile spice to use.
chili, black cardamom, white cumin, black cumin, basil, coriander, rue, garlic, ginger, fenugreek, salt, thyme, cumin.
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
Coriander is an aromatic herb with a sour flavor and sweet notes, with a citrus aftertaste that evokes lemon. In its ground version, coriander is used as a spice in the kitchen in a practical way for many recipes. It is also known for the benefits of its antioxidants which protect cells from oxidative damage, help digestion and cleanse the body.
coriander
Star anise is an oriental spice known for its natural beneficial properties, useful against irritation and for correct gastrointestinal digestion. The active ingredient present in star anise, called anethole, helps eliminate gas and promotes the well-being of the nose and throat. How to use? Inserting whole star anise seeds into recipes, particularly into broths, stews and herbal teas.
Star anise
Fenugreek in grains has strong properties, making it an important dietetic-therapeutic product, used in the treatment of asthenic, lean and convalescent individuals as it contributes, to regain the lost weight, positively influencing the metabolism, causing an appetite awakening and weight gain.
Ingredients: fenugreek
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
Contemporary phytotherapy uses dill leaves to relieve digestive difficulties and irritation of the oral mucous membranes. The diuretic and purifying properties make it an ally against water retention and cellulite, as it helps eliminate the accumulation of excess fluids. Dill tips are excellent in the kitchen for flavoring fish-based dishes such as salmon, with their spicy and intense flavour.
Dill
