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Spice Descriptions and Uses
Tarragon - artemisia
dracunculus
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Tarragon brings sophistication and subtleties to your cooking.
Tarragon vinegar is a wonderful flavouring and easily made by adding rubbed
tarragon to vinegar and letting stand for a few days. You may choose to strain
the vinegar later but it is not necessary.
Flavour:
Softly sweet with a hint of perfume and a subtle reminder of
anise
How to Use:
Tarragon is the essential ingredient in Bernaise sauce. Great in
mayonnaise, mustard, sour cream sauces, pickles, tuna salads and casseroles,
omelettes, poached fish, mushrooms, poultry, mustard sauces, salad dressings,
marinades, ragouts and pot roasts.
Other info:
Tarragon's subtle flavour tends to diffuse quickly through
dishes, so use it sparingly and taste test to adjust flavour.
Tarragon butter is a great addition to your table and cooking.
It is easy to make and can be frozen until needed. For each 2 tablespoon
softened butter, add 1 teaspoon tarragon, 1 teaspoon lemon juice and salt.
|
Tarragon, ground
Nutrient |
Units |
1 tsp
-------
1.60 g |
|
Proximates |
|
|
|
Water |
g |
0.124 |
|
Energy |
kcal |
4.720 |
|
Energy |
kj |
19.776 |
|
Protein |
g |
0.364 |
|
Total lipid (fat) |
g |
0.116 |
|
Carbohydrate, by difference |
g |
0.804 |
|
Fiber, total dietary |
g |
0.118 |
|
Ash |
g |
0.192 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
18.224 |
|
Iron, Fe |
mg |
0.517 |
|
Magnesium, Mg |
mg |
5.552 |
|
Phosphorus, P |
mg |
5.008 |
|
Potassium, K |
mg |
48.320 |
|
Sodium, Na |
mg |
0.992 |
|
Zinc, Zn |
mg |
0.062 |
|
Copper, Cu |
mg |
0.011 |
|
Manganese, Mn |
mg |
0.127 |
|
Selenium, Se |
mcg |
0.070 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.800 |
|
Thiamin |
mg |
0.004 |
|
Riboflavin |
mg |
0.021 |
|
Niacin |
mg |
0.143 |
|
Vitamin B-6 |
mg |
0.019 |
|
Folate, total |
mcg |
4.384 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
67.200 |
|
Vitamin A, RE |
mcg_RE |
6.720 |
|
Vitamin E |
mg_ATE |
0.027 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.030 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.000 |
|
10:0 |
g |
0.000 |
|
12:0 |
g |
0.000 |
|
14:0 |
g |
0.002 |
|
16:0 |
g |
0.019 |
|
18:0 |
g |
0.007 |
|
Fatty acids, total monounsaturated |
g |
0.008 |
|
16:1 undifferentiated |
g |
0.002 |
|
18:1 undifferentiated |
g |
0.006 |
|
20:1 |
g |
0.000 |
|
22:1 undifferentiated |
g |
0.000 |
|
Fatty acids, total polyunsaturated |
g |
0.059 |
|
18:2 undifferentiated |
g |
0.012 |
|
18:3 undifferentiated |
g |
0.047 |
|
18:4 |
g |
0.000 |
|
20:4 undifferentiated |
g |
0.000 |
|
20:5 n-3 |
g |
0.000 |
|
22:5 n-3 |
g |
0.000 |
|
22:6 n-3 |
g |
0.000 |
|
Cholesterol |
mg |
0.000 |
|
Phytosterols |
mg |
1.296 |
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