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The Latin name of tarragon (Artemisia dracunculus) comes from the name of the Greek goddess Artemis, considered the patroness of flora and fauna, helper and protector of maidens and women. The French were the first to use tarragon in cooking, when this spice was brought to Europe in the 17th century. French gourmets invented tarragon recipes, adding this spice to drinks, salads, serving it with meat, seafood and vegetables.
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Tarragon is part of the spices range, and it is the main spice in lemonade. Due to the fact that it does not have a bitter taste, it is widely used in cooking. Today, tarragon is known mostly as a spice and is appreciated for its strong, fresh, pungent smell and refreshing taste with a long finish. The aroma and taste of tarragon are more pronounced in acidic environments, for example, in combination with lemon juice or berries.
The seasoning is versatile and is used in cold and hot appetizers, salads, hot meat, vegetables, mushrooms, bean dishes, soups, sauces, broth, marinades. Also, tarragon is excellent for preserves, the production of drinks and desserts. Tarragon can be used in fillings, minced meat, in the manufacture of cheeses. Tarragon spice can also be cooked with herring and generally goes well with fish and seafood.
Country of origin Poland
Processed in Portugal
Packed/shipped from Romania
| Weight | 3.5oz=100gr, 14oz=400gr, 1kg, 20kg |
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