Herbes pour les mères
This collection is a themed grouping of caffeine-free culinary herbs and seeds with a long place in the kitchen and the teapot. It includes fennel seed, fenugreek, aniseed, caraway and dill, brought together here and described only by their flavour, origin and how they are brewed or cooked.
Most share a warm, sweet, faintly liquorice-like character. Fennel and aniseed are sweet and aromatic, fenugreek is nutty with a hint of maple, and caraway and dill are earthy and savoury. The seeds are sold whole and dried, ready to be lightly crushed for cooking or steeped as an infusion.
To brew, gently crush about one teaspoon of seeds per cup to release their aroma, pour over freshly boiled water, cover and steep for five to ten minutes, then strain. The same seeds are widely used in bread, curries and pickles. Being caffeine-free, they suit any time of day. Store them whole in airtight jars and grind as needed for the freshest flavour.
Frequently asked questions
How do I brew these seeds?
Gently crush about one teaspoon per cup to release the aroma, pour over freshly boiled water, cover and steep for five to ten minutes, then strain.
What do they taste like?
Most are warm and faintly liquorice-like. Fennel and aniseed are sweet and aromatic, fenugreek nutty with a hint of maple, and caraway and dill earthy and savoury.
Do they contain caffeine?
No. Every seed and herb in this collection is naturally caffeine-free.
Can I cook with them as well?
Yes. The same whole seeds are widely used in bread, curries and pickles. Grind them as needed for the freshest flavour.
