savory (chopped, Thuringia)
Savory, also known as Satureja, comes from the mint family. Savory is native to the Mediterranean region and parts of Asia. Its use and application in cooking is known and appreciated in many parts of the world and dates back to ancient times.
Savory grows best in well-drained soils in sunny locations. The shredded and dried form makes it easier to dose the savory and extends its shelf life.
Savory tastes peppery and slightly burning. The taste is pleasantly piquant, slightly resinous and reminiscent of thyme, mint and marjoram. The highly aromatic savory, also called hell or pepper herb, was one of the hottest flavors before other spices reached Europe. Savory contains many antioxidant compounds, vitamins and minerals.
Use of savory
As the name suggests, savory is often added to beans. In Mediterranean cuisine, the beans are fried in olive oil, garnished with tomatoes, garlic and a pinch of savory, salt and pepper.
Finely chopped and dried leaves of savory are added to soups, fish stews, fried foods, pizza, rabbit and lamb dishes. It is also suitable for use with lentils, peas, potatoes or cabbage dishes. Savory can also be added to soups, stews, sauces and marinades.
Overall, dried and shredded savory is a spice that combines flavor variation, minerals and vitamins. From Mediterranean cuisine to your own creations, savory enriches the variety of many dishes and meals.
Origin: Thuringia/Germany
Storage: Savory should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
Contents:
30g or 90g in a practical refill bag
