Dill Profile


Posted by Rebekah Wicke on 12/4/18

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What is Dill?

Dill is one of a relatively small number of herbs that are cultivated both for the leaf (dill weed) and the seed (dill seed). It is an annual of the parsley family and grows to a height of 3 feet in so many temperate regions of the world that it is often considered a weed. As with most members of the parsley family, dill’s seeds grow within the clusters of small yellow flowers at stem ends. The seeds appear to be flattened ovals and are brown with lighter colored edges. Beneath these clusters, bright green, feathery leaves grow in abundance and are dried to become dill weed.

The word dill is derived from the Norwegian dilla meaning to lull or soothe. This was the believed effect of the herb when taken internally; dill water was consequently given to crying babies as a treatment for colic. Throughout history, dill was also used to relieve adult digestive problems, to protect against witchcraft and even as an ingredient in love potions.

What is it used for today?

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Some of the most popular seasoning blends containing dill weed are in the dairy and meat industries. Salad dressings such as Ranch or Thousand Island may contain dill weed. It is present in larger quantities, often in combination with dehydrated onion or chives, in many sour cream based “Dill Dips.” In the meat industry, the flavor of dill complements beef as evidenced by its presence in steak sauce and stroganoff seasonings. Additionally, dill (in both seed and leaf forms) is common to many pickling seasonings, including the ever-popular dill pickle.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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Ashley's Vegetarian BBQ Meatloaf Muffin Recipe


Posted by Ashley Brooks on 11/27/18

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 A native of Maryland, Ashley graduated with a degree in Chemistry from Stevenson University and has focused on food science, regulatory and quality assurance throughout her career. When Ashley first began working at Fuchs almost a decade ago, she worked in our Microbiological lab. She eventually became a Quality Assistant Supervisor and is now our Regulatory Affairs Manager, specializing in domestic and international regulations. Outside of work, she enjoys cooking plant-based recipes, spoiling her three cats, and playing tennis with her husband.

One of the biggest trends to hit the food industry in the past couple of years has been the move towards plant-based proteins. This trend shows no signs of slowing down either; it has consistently topped trend reports looking forward to 2019 and beyond. Here, our regulatory guru, Ashley Brooks, shares one of her go-to plant-based recipes. 

I was a big fan of Rachel Ray’s Meatloaf Muffin recipe before I became a vegetarian, and so I was inspired to create this meatless version. This would make the perfect weeknight or lazy weekend dinner to feed the family. One batch makes six servings and it only takes 30 minutes to make! (It takes about 10 minutes to prepare and 20 minutes to cook.) This recipe is approved by my carnivore husband too!
Usually, I serve this alongside mashed potatoes and green beans or peas; it is the perfect spin to a classic dinner. Don’t forget to make some biscuits too!


Ingredients:
2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed
1 medium onion, diced
2 celery stalks, chopped (optional)
1-2 cups plain breadcrumbs – make it gluten free by subbing in gluten free breadcrumbs!
1 large egg, plus splash of unflavored soy or almond milk, beaten – make it vegan by subbing the egg with 2 tbsp. ground flax seeds!
2 tbsp. Fuchs’ Grilled Steak Seasoning
1 cup smoky barbecue sauce
½ cup ketchup
1 tbsp. vegan Worcestershire sauce
Vegetable oil
Salt and black pepper to taste

Directions
1. Preheat oven to 450 degrees F.
2. Put chickpeas into a food processor and pulse until chickpeas are broken up. Put chickpeas into a big bowl.
3. Put onion and celery into a food processor. Pulse until the vegetables are chopped into very small pieces then add them to the chickpea bowl.
4. Add egg, beaten with milk, bread crumbs and Fuchs’ Grilled Steak Seasoning to the bowl.
5. In a new small bowl, mix together the barbecue sauce, the ketchup, and the Worcestershire sauce. Pour half the sauce mixture into the large bowl with the meatloaf mix. Save the other half of the sauce mixture to top each muffin before baking. Mix the meatloaf together. Add more breadcrumbs if too much liquid were added or make more sauce mixture if too dry.
6. Brush a 12-muffin tin with vegetable oil. Use an ice cream scoop to help you fill mixture into each tin.
7. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

 


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  • Ashley Brooks, Regulatory Affairs Manager

Celery Seed Profile


Posted by Rebekah Wicke on 11/20/18

Celery Seed

What is Celery Seed?

Celery seed is a member of the parsley family and is native to an area extending from China to Sweden. The imported celery seed used today, whole or ground, comes from a variety grown primarily in France and India known as smallage. This type of celery was grown for centuries as a medicinal aid and was introduced as a food plant around the seventeenth century. However, though they have similar flavors, the vegetable celery (stalks and leaves) with which we are familiar comes from different varieties of the sames species and is grown in the United States.

The fruit of smallage is the spice known as celery seed and grows in clusters of small white flowers at the ends of tapered stems. The celery plant grows to a height of 2 - 3 feet, producing the tiny seeds in its second year of growth. Celery seeds are one of the smallest seed spices; there are approximately 750,000 seeds in 1 pound of the spice.

What is it used for today?

Stuffing

Two of the most common seasoning blends containing celery seed are seasoned salt and celery salt. These all-purpose blends of salt, ground celery seed and other spices have been used for years in a wide variety of applications. In the ground form, it is also an essential component of many poultry and other meat seasonings placing it among the ingredients in gravies, bread stuffings and sauces. Whole celery seed is most often found in pickling spice blends in the canning industry.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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Tarragon Spice Profile


Posted by Rebekah Wicke on 10/30/18

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What is Tarragon?

It is most often agreed that tarragon’s name is originated from tarkhum, the Greek word for dragon. However, the reason for this derivation is unclear. Some believe it is reflective of its curled serpentine root formations while others maintain the relevance stems from a belief that the plant would ward off serpents and dragons. Whatever the origin, tarragon is a relative newcomer to the world of spices becoming well-known as a condiment in the sixteenth century in Europe.

Tarragon is originally a native of Siberia and is currently cultivated in France, the United States and Russia. The spice grows as a dense shrub approximately 2.5 feet in height with many branches full of smooth, lanceolate leaves. These dark green leaves may be harvested at short intervals during the growing season. Propogation methods for tarragon are of interest; its tiny flowering tops rarely produce fertile seeds. Therefore, cuttings or root divisions are used to generate new crops.

What is it used for today?

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Tarragon’s unique bittersweet flavor and aroma have made it a popular spice in much of Europe, especially in French cuisine. It is an essential ingredient in bearnaise sauce seasonings and is often included in pickling and salad dressing seasonings. It also has a special affinity for poultry and seafood dishes.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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Garlic Spice Profile


Posted by Rebekah Wicke on 10/2/18

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What is Garlic?

Garlic and its cousins, onion and shallots, are members of the lily family. One of the earlier records of garlic usage was from 1358 B.C. in the tomb of Tutankhamen where several garlic bulbs were found. Much later, in ancient Rome, the spice was often eaten by common people and by soldiers for courage. The upper class, however, regarded garlic as vulgar, a sign of lower class. In England, with time came a more widespread acceptance of garlic and expanded beliefs in its health benefits.

Today, much of the world’s supply of garlic is cultivated in the United States, primarily in California. It is a hardy perennial with long flattened leaves and lavender to white flowers at the end of a single stalk. The garlic bulb, comprised of sections known as cloves, is not a root as many people believe. Rather, the bulb grows underground at the base of the stem and numerous fine roots grow from the bottom of the bulb.

What is it used for today?

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Garlic, powdered, granulated, or as part of a seasoning blend, has enjoyed tremendous usage increase in the United States in recent years. It is often used in combination with onion in a seasoning. It also blends well with other spices and can be found in seasonings for canned foods, meat products, sauces, soups and several types of baked goods and breads.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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