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August 1998 -- World Fare By: Susheela Uhl Contributing Editor Today's consumers seek prepared foods with taste, aroma and fresh appeal. What can be better than pasta, rice or salad with a fresh-tasting, aromatic green blend? Green blends are savory mixtures of green herbs, leaves or chile peppers, with other spices and ingredients. Almost every ethnic cuisine has its own version, with flavors and textures varying based on ingredients, preparation style, application and presentation. Essential to any green blend are ingredients that provide the characteristic color: green herbs, leaves or chile peppers. Other ingredients - such as nuts, garlic, ginger, tomatoes or lemon - give the blend added character or flavor. The most commonly used green herbs are basil, cilantro, parsley and mint. Some, such as chives and parsley, provide color, but little flavor. Others, including basil, cilantro, sage or mint, provide a dominant flavor. Chopped cucumber, celery or bell peppers provide a crunchy texture. Green blends can be a major seasoning in a sauce or curry, or can supply zest to a stew, salad or soup. They also are added fresh or cooked to salsas, chutneys, mustards, dips or salads. Commercially, green blends come in dry or paste form. They can be smooth, coarsely textured or in chopped form, depending on the end use. Each green blend contains herbs that provide its distinctive flavor profile. Sweet basil is typical of Italian pesto, while the more pungent Thai basil is a component of Thai green curry. Other herbs, such as lemongrass, cilantro, sorrel, lime, avocado or curry leaf, are added in smaller amounts to enhance its characteristic profile. Green cayenne, jalapeño, serrano, Cubanelle or New Mexican chile peppers provide color, zing, flavor and texture to the blend. Some of the better-known representatives (with their ingredients) are: Thai green curry paste - Thai basil, lemongrass, green chiles, cilantro, shallots, galangal, coriander, black pepper, shrimp paste, coconut milk, lime leaves. Italian pesto - sweet basil, pine nuts, parmesan and romano cheeses, garlic, olive oil. Mexican salsa verde - cilantro, green tomatoes, green jalapeños, onions, green bell peppers. Middle Eastern tabbouleh - parsley, mint, bulgur wheat, burghul, lemon, tomatoes. Malaysian kurma - cilantro, mint, green chiles, coriander, star anise, cardamom, coconut milk. Indian green masala - green chiles, cilantro, coriander, ginger, dried mango. As the demand for variety and stronger flavors continues growing, adventurous consumers will seek other "new" pestos. Lemongrass, sweet basil, cilantro, pine nuts, parmesan cheese and green chiles can be combined to create a new version of the traditional Italian pesto: a spicier Thai-Italian pesto. Susheela Uhl is president of Horizons, a Mamaroneck, NY-based food consulting firm. She develops products (ethnic and fusion), provides information on spices and other flavorings, and gives presentations exploring culinary trends and the factors contributing to their emergence. Back to top |
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