Herbs & Spices
Herbs are various aromatic plants that are used in cooking. Not only used to flavour soups, stews and sauces but also as vegetables, salad ingredients and as a garnish. The term "herbs" used in cooking, include all edible plants and vegetables which grow above the ground. Fro those growing below ground, they are refered to as "roots".
A spice is one of many aromatic substances derived from plants, that
have a fragrant or sharp flavour and are used to season foods (or
beverages). They are usually in seed or powder form. It is always
preferable to buy them in small quantities, because they spoil on exposure
to air and quickly lose their properties.
Allspice: The pea size
berry of the evergreen pimiento tree, native to the West Indies and South
America, though Jamaica provides most of the world's supply (allspice is
also known as Jamaica pepper). The dried berries are dark brown and
can be purchased whole or ground. The spice is so named because it tastes
like a combination of cinnamon, nutmeg and cloves. As with other spices,
it should be stored in a cool, dark place for no more than 6 months.
Allspice is used in both savory and sweet cooking.Angelica: An aromatic
umbelliferous plant from the Scandinavian countries, which was introduced
into France by the Viking and cultivated by the monks. Its green stalks
are candied in sugar and used in cakes, gingerbreads, puddings and
soufflés. It is a speciality of the town of Niott and Austin de
Croze has described lyrically what he considers to be the best way to
enjoy it: "Have a dozen choice brioches, keep hot, a fruit dish filled
with sticks of candied angelica, a bottle of angelica liqueur, a carafe of
iced water and a box of Egyptian cigarettes. Light a cigarette, take a
draught of iced water, crunch a piece of Niort angelica with a mouthful of
very hot brioche, inhale, draw in and distil a few drops og angelica
liqueur in the mouth, then start again. Then you only need the room to be
sprayed with a light fresh perfume, such as verbena or citronella, to know
what blissful enjoyment a discreet sybaritism can givr." Liqueur
manufacturers also use the crushed stems and roots of angelica in the
production of Melissa cordial, Chartreuse, Vespétro and
gin.Anise: An aromatic
umbelliferous plant originating in the East (India and Egypt) that is
udes as a spice. It was also known to the Romans and was regarded by the
Chinese as a sacred plant. The seeds (aniseed) were used in early European
cookery in pretzels, girdle cakes and knackebrot and are now used to
flavour soufflés, biscuits (cookies) and cakes, especially
gingerbread. Aniseed is also used in confectionery (Flavigny
dragés) and in distilling (pastis and anisette). The chopped leaves
may be used to season pickled vegetables, salads and fish soup in the
south of France.Asafetida: Asafetida
(also known as asafoetida) is used sparingly as a spice in Mid-Eastern
cuisines. This flavoring is produced predominantly in India and Iran.
Unlike many spices, which are actually seeds, asafetida is derived from a
milky sap found in the stalk of a large fennel-like plant. The sap is
reduced to a resin and sold either in lumps or in a powdered form. Sulphur
compounds in the sap explain its rather unpleasant smell. The taste is
bitter, but when heated it releases an onion flavor. During the Dark Ages
in Western Europe, spices were creatively used to integrate a variety of
flavours such as sweet, sour and pungent. Asafetida was commonly used in
harmony with cinnamon, cardamom, ginger and cloves. In Indian foods, it is
frequently used to flavor vegetable and legume dishes, sauces and pickles.
The lump form can be rubbed on a grilled prior to grilling meat. It is
always used sparingly. Available in Indian and Mid-Eastern grocery stores,
asafetida should be stored in a dry, cool cabinet, in an airtight jar and
out of direct light. It may keep for several months up to a year. A fresh
lump of asafetida will actually keep for several years.
Basil: There are two
types of basil, sweet and bush. Sweet basil has large, shiny, dark green
leaves and grows 30-60 cm/1-2 ft high, with white flowers. Bush basil is
very bushy and grows to be only 15 cm/6 in high, with lots of green leaves
and tiny white flowers. Basil is an aromatic plant, originating in India,
whose name is derived fron Greek basilikos, meaning royal: only
the sovereign (basileus) was allowed to cut it. Sweet basil is now
widely grown as a pot herb. The leaves, which have a strong flavour of
lemon and jasmine, are much used for flavouring in the cuisines of
southern France amd Italy. Some of the aroma is lost in drying, but the
leaves can be successfully preserved in olive oil. Basil is particularly
favoured with tomatoes, but can also be used to flavour salads, stuffings,
sauces and omelettes as well as soups (pistou) and pasta
dishes.Bay: This tree is very
slow growing, but can reach a height of 10-12 m/30-40 ft high. The leaves
are shiny, smooth and rark with a strong aromatic scent. The flowers are
creamy yellow and the fruit that follows are purple. Bay laurel as it is
sometimes known, is the only form of laurel to be used in cooking. Bay
originates from the evergreen Bay Laurel tree. The true laurel (Laurus
nobilis), also called bay or sweet bay, is native to the Mediterranean.
Laurel symbolized victory and merit to the ancient Greeks.Black Pepper: Whole red
peppercorns sold dried: very strong and pungent.Borage: A herbaceous
perennial plant with blue flowers that is used in cooking and in herbal
remedies. The herb tea made from borage is used as a diaphoretic (it
causes sweating) and its name derived from Arabic ab&u 'ãraq,
meaningliterally "father of sweat". La Quintinie describes it as a soup
vegetable. the young leaves can be used to flavour salads and the larger
leaves to fill pies or pasta. They have a slight flavour of cucumber. The
Germans used borage leaves in stews and stock and there are oriental
recipes in which they are stuffed like vine leaves. The flowers are used
locally to make fritters or they may be crystallized (candied), to
decorate pastries.Bouquet Garni: A bunch
of herbs (the classic trio being parsley, thyme and bay leaf) that are
either tied together or placed in a cheesecloth bag and used to flavour
soups, stews and broths. Tying or bagging the herbs allows for their easy
removal before the dish is served.Buckwheat: A native of
Russia, buckwheat is thought of as a cereal, but is actually an herb of
the genus Fagopyrum. The triangular seeds of this plant are used to make
buckwheat flour, which has an assertive flavour and is used for pancakes
and as an addition to some baked goods. The famous Russian blini are made
with buckwheat flour. Buckwheat groats are the hulled, crushed kernels,
which are usually cooked in a manner similar to rice. Groats come in
coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats,
has a toastier, more nutty flavour.Burnet: Native to
Europe, burnet includes any of several herbs, the most common being salad
burnet. Its leaves are used in salads and with vegetables. Like borage,
burnet leaves are also used to flavour drinks, such as tea. When crushed,
they have a fragrance similar to cucumber.
Camomile: Resembling a
daisy, this aromatic flower is dried and used to flavor camomile tea,
reputed to be a soothing drink. The flowers are also used as a fragrance
in shampoos and other hair preparations.Caraway: Caraway are
the small, crescent-shaped dried seeds from an herb. They are used whole
or ground to add a subtle anise flavoring to baked goods and savory
dishes.Caraway Thyme: Although
difficult to find, makes an intriguing addition to meat dishes and is
especially tasty in combination with garlic and wine. It is a low-growing
variety that forms a dense, dark green mat. It spreads quickly, making it
a good ground cover, especially with its soft, pink blossoms. Creeping
thyme (Thymus drucei) also called "mother of thyme" or "wild thyme," is
another low-growing variety, more often used for gardening than for
cooking. It is ideal for filling in garden pathways and between stepping
stones in areas of light foot traffic, producing a soft, fragrant carpet
under foot.Cardamon: Cardamom is a
sweet, exotic-tasting spice. The small, round seeds, which grow inside
husklike pods, are best purchased whole. They can be ground with a spice
grinder or a mortar and pestle.Catnip: This type of
mint has a square stem. The bilabiate, spiked flowers are 1/4 to 1/2 inch
long. They are white with purple to pink spots. The 2 to 3 inch leaves are
ovate to cordate, opposite, and coarsely toothed. They are covered with
soft, white fuzz. The leaf tops are gray-green, and the bottoms are white
with hairs. The genus Nepeta may be derived from the Roman town of Nepeti,
where catnip was valued and cultivated long ago. The colonists brought
catnip to America, and it was listed as a commercial crop in 1796 by an
American geographer. It has since escaped into the landscape. Some believe
the plant is named after its ability to lure and charm felines.Cayenne: Cayenne pepper
is a very hot ground spice derived from dried cayenne chili peppers.
Cayenne Chiles, commonly used in their ground dried form, are very hot
chiles. They are a brilliant red in color and measure about 3 inches (7.5
cm) long.Chervil: Chervil, an
herb with small leaves resembling flat-leaf (Italian) parsley, has a
subtle flavor reminiscent of both parsley and anise. Store fresh chervil
in the refrigerator, wrapped in paper towels and enclosed in a plastic
bag. Dried chervil should be stored away from light, heat, and moisture
for up to 1 year. Crush dried dill in the palm of the hand to release its
flavour.Chili:The fruit of
several varieties of "Capsicum frutescens", used as a vegetable. May be
mild, sweet, hot, or incredibly fiery, depending on the variety. Much
smaller than sweet peppers, these to can be green, yellow, orange, red, or
black. The seeds and flesh can be extremely hot and should be used
sparingly.Chives: Chives are a
hardy perennial plant with narrow grasslike hollow leaves sprouting from
clumps of small bulbs. They make a good edging plant to the herb garden,
growing up to 30-40 cm/12-15 in. It is also a very important herb used in
many different ways, in the kitchen.Cilantro: Cilantro, a
leafy green herb resembling flat-leaf (Italian) parsley, has a sharp,
aromatic, somewhat astringent flavor. Popular in Latin American and Asian
cuisines, it is commonly referred to as Chinese parsley or even fresh
coriander. Store cilantro in the refrigerator, wrapped in paper towels and
enclosed in a plastic bag.Cinnamon: A spice
obtained from the bark of several tropical trees (cinnamon trees). The
bark is removed, dried and rolled up to make a tube, light fawn or dark
grey in colour, depending on the species. It can also be found in the form
of a powder or an extract.Cloves: The sun-dried
flower buds of the clove tree, used since ancient times as a spice. Brown
and hard, they are about 1/2 inch long, with a head of about 1/6 inch in
diameter. I find them really good for curing tooth akes, just place the
clove where the pain is and let it sit there.Coriander: Until the
seeds ripen the whole plant has an unpleasant smell. It is an ancient
spice much used as a meat preservative and for flavouring foods and
unpleasant medicines. The plants can be thinned to 6 inches high and 6
inches apart. It needs as long of a growing season as possible to make
sure that the seeds will ripen.Coriander Seeds:
Coriander seeds are the small, spicy-sweet seeds of the coriander plant,
which is also called cilantro or Chinese parsley. They are used whole or
ground as a seasoning, particularly in Middle Eastern and Indian
cuisines.Costmary: An herb
belonging to the composite plant family, which includes daisies,
dandelions, marigolds and sunflowers. The silvery, fragrant costmary
leaves have a minty, lemony character. They're used in salads, and as a
flavouring in soups, veal and chicken dishes and sausages. Costmary is
also called alecost (because it was used in making ale), Bible
leaf (because its long leafs were used as book markers) and mint
geranium.Cumin: An aromatic
plant with long spindle shaped seeds that are used as a condiment and a
flavouring. They have a hot, piguant, slightly bitter taste. It is a
classic condiment for bread, especially in eastern Europe and is also used
in certain preparations of cold meats and cheeses.Curry: Curry powder is
a generic term for blends of spices used to flavor East Indian style
dishes. Most include coriander, cumin, ground dried chili, fenugreek,
turmeric, and cloves. Blends labeled Madras are often hotter than other
commercial products.Curry Leaf: From a
plant native to southern Asia, this fragrant herb looks like a small,
shiny lemon leaf and has a pungent curry fragrance. Its flavor is
essential in a substantial percentage of East Indian fare. Most Indian
markets sell fresh curry leaves. Choose those that are bright green, with
no sign of yellowing or wilting. They can be refrigerated in an airtight
container up to 2 weeks. Packaged, dried curry leaves, also available in
Indian markets, can be substituted for fresh but lack their snappy
flavour.
Dill: It has very blue
green leaves and deep yellow flowers. Medicinally dill has a calming
effect and gripe water, made from the seeds (for babies hiccups). In the
early times it was taken for indigestion and stomach upsets, also as a
tranquillizer. Dill seed made into tea will promote sleep and chewing them
will sweeten the breath
Epazote: Epazote is a
pungent herb with a strong flavor, used in Mexican cooking. It is
available dried and sometimes fresh in Latin markets and is easily grown
from seed and is self-sowing. It is also known as wormseed, Mexican tea,
and stinkweed. There is no acceptable substitute.
Fennel: Fennel is a
tall graceful perennial. It can grow up to 5 feet tall with finely divided
feathery green leaves and bright yellow flowers. In appearance, fennel
closely resembles dill but has a sweet anise flavour which ia altogether
different. The seeds, which are dried for use, are oval in shape and have
a much stronger flavour than the leaves. It is an aromatic umbelliferous
plant of Mediterranean origin, which is now widely cultivated.Fennel Seeds: Fennel
seeds are small, crescent-shaped seeds from a variety of fennel related to
the the bulb vegetable of the same name. Used as a spice, they are prized
for their mild anise flavor.Fenugreek: An aromatic
Mediterranean plant originating in the Middle East. It is a leguminous
plant belonging to the pea family. It produces long slender curved pods
containing oblong flattened brownish seeds. the seeds, which have a
slightly bitter taste, are roasted and ground, then used as a flavouring
in curries. They are very hard and can only be ground with a heavy pestle
and mortar or in a special grinder.
Galangal: A spice which comes
from the Far East, obtained from a rhizome with orange or whitish pulp and
a reddish skin. Its colour and flavour are slightly reminiscent of
saffron. Galangal was mentioned by Marco Polo and was widely used in the
Middle Ages under the name of "garingal" or "galingale". It is still a
commonly used spice in Indonesia and Thailand.Garam Masala: Garam
masala is a common Indian household seasoning blend that differs from
region to region. It may include such dried ground spices as cloves,
cardamom, cinnamon, coriander, cumin, fennel, fenugreek, ginger, and
turmeric.Garlic Chives: Garlic
chives, also known as Chinese chives, are slender green stalks that
resemble common chives and are prized for their distinctive garlic
flavour. Store fresh chives in the refrigerator, wrapped in paper towels
and enclosed in a plastic bag.Ginger: A plant of
southeast Asian origin that is cultivated in hot countries for its spicy
aromatic rhizomes (underground stems), which are used fresh, preserved in
sugar, or powdered. In China and especially Japan, it is widely used
fresh, shredded in courtsbouillons, marinades and soups.Ginseng: Ginseng is the
most famous Chinese herb. It is the most widely recognized plant used in
traditional medicine. Various forms of ginseng have been used in medicine
for more than 7000 years. Several species grow around the world, and
though some are preferred for specific benefits, all are considered to
have similar properties as an effective general rejuvenator.Green Pepper: Unripe
peppercorns sold dried or pickled in vinegar brine: less pungent and more
fruity.
Habanero Chile: This
distinctively flavoured, extremely hot chili is small and lantern-shaped.
It's native to the Caribbean, the Yucatan and the north coast of South
America. The habanero ranges from light green to bright orange when ripe.
It's generally used for sauces in both its fresh and dried form.Herbes de Provence: An
assortment of dried herbs said to reflect those most commonly used in
southern France. The blend can be found packed in tiny clay crocks in the
spice section of large supermarkets. The mixture commonly contains basil,
fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.
The blend can be used to season dishes of meat, poultry and
vegetables.Horse-Radish: This is a
hardy perennial with large floppy leaves growing from the base of the
plant to a height of about 2 to 3 feet. The flowers are white on a single
stem but hey do not appear every season. the large thick white roots are
used as a condiment. They are also a valuable source of vitamin C. With
its hot biting taste is most often used raw.Hyssop: Any of various
herbs belonging to the mint family with aromatic, dark green leaves that
have a slightly bitter, minty flavour. Hyssop adds intrigue to salads,
fruit dishes (it particularly complements cranberries), soups and stews.
It's also used to flavour certain liqueurs, such as chartreuse.
jalapeño: Named
after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green
(scarlet red when ripe) chiles range from hot to very hot. They have a
rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter.
Besides their flavor, jalapeños are quite popular because they're
so easily seeded (the seeds and veins are extremely hot). They're
available fresh and canned and are used in a variety of sauces, sometimes
stuffed with cheese, fish or meat, and in a multitude of dishes. In their
dried form, jalapeños are known as chipotles.Juniper: The darkish
berries of the juniper tree, which are used in cooking and the manufacture
of wines and spirits (gin, brandies, schnapps and beers) because of their
pungent and slightly resinous flavour. They are used either whole or
ground. They are the indispensable seasoning for marinades and courts
bouillons, dishes of game animals (wild boar) and birds, pork and
sauerkraut.
Lavender: The name
comes from the Latin verb meaning "to wash". Lavender was a favorite
ingredient in herbal baths of Greeks and Romans. During the Middle Ages,
it was considered an herb of love. Because of its clean, fresh scent and
insect repellent properties, it was a popular strewing herb. It also was
an ingredient in smelling salts and was used to disinfect wounds during
war time. The bushy, branching shrub has mature stems that become dense
and woody. The smooth-edged silver gray leaves are opposite, lanceolate,
somewhat hairy, and up to 2 inches long. The small lavender purple flowers
are in whorls of six to ten flowers, forming terminal spikes 6 to 8 inches
long. The fruit is comprised of four shiny gray brown nutlets.Lemon Balm: A lemon
scented herbaceous plant native to Europe. The leaves are used in salads,
drinks, soups, stuffings and sauces and to flavour white meat and fish;
fresh or dried leaves are also used in tisanes. The sweet scented flowers
are also distilled to make melissa cordial, especially that known as
eau de Carmes.Lemon Grass: One of the
most important flavourings in Thai cooking, this herb has long, thin, gray
green leaves and a scallionlike base. Citral, an essential oil also found
in lemon peel, gives lemon grass its sour lemon flavour and fragrance.
Lemon grass is available fresh or dried in Asian (particularly Thai)
markets. It's used to make tea and to flavor soups and other dishes. Lemon
grass is also called citronella and sereh.Lemon Thyme: Lemon
thyme is a compact, upright shrub that grows to a height of 12 inches (30
cm). The leaves are tiny and heart shaped, ringed with a splash of yellow.
As the name implies, lemon thyme has a bit of a citrus tang, but is milder
than most other thyme. This makes it a natural choice for seasoning
seafood dishes and even sweets. The citrus flavor also helps to lighten
fatty dishes. The natural, volatile oils also work as a digestive aid.
These same pungent oils make lemon thyme a favorite in aroma therapy for
the treatment of asthma.Lemon Verbena: Native
to South America, the long, slender leaves of this potent herb have an
overpowering lemonlike flavour. For that reason, a light touch is
necessary when adding lemon verbena (also called simply verbena) to
food. It's available dried and sometimes fresh in specialty produce
markets. It's used to flavour fruit salads and some sweet dishes, and for
tea (tisane).Liquorice: Also spelled
licorice, it is a perennial herb native to southern Europe, Asia and the
Mediterranean. It is extensively cultivated in Russia, Spain, Iran and
India. It is one of the most popular and widely consumed herbs in the
world. Although many know this herb for its flavoring in candy, licorice
contains many health benefits. Ancient cultures on every continent have
used licorice, the first recorded use by the Egyptians in the 3rd century
BC. The Egyptians and the Greeks recognized the herb's benefits in
treating coughs and lung disease. Licorice is the second most prescribed
herb in China followed by ginseng, it is suggested for treatment of the
spleen, liver and kidney. The Japanese use a licorice preparation to treat
hepatitis.Lovage: An aromatic
herb which originally came from Persia but now is naturalized in many
parts of Europe. The leaves taste rather like celery and the plant is
quite popular in England and Germany, where the leaves and seeds are used
to flavour salads, soups and meat dishes. The leafstalks are blanched and
eaten in salads, but they can also be candied, rather like angelica. The
roots, too, are used as a salad vegetable (raw or cooked) and can be dried
and ground for use as a condiment.
Mace: A condiment
derived from the fibrous outer coating of the nutmeg seed which is
pressed, dried and used as it is or reduced to a powder. It is golden
brown when dried, with a combined flavour of cinnamon and pepper. Mace is
often in pork dishes and spice mixtures. It can also be used to improve
the flavour of sauces and meats and can replace nutmeg in omeletted,
béchamel sauce and potato purée.Marigold: Marigolds are
native from Arizona and New Mexico to South America and Africa. Plants
have deep green aromatic feathery foliage and single to double flowers.
Leaves are usually opposite, simple, or more often pinnatified or
pinnate.Marjoram: Of the three
forms the sweet, or knotted has by far the best flavour for cooking. It is
sweet and spicy but mild compared to the others. It grows 8 inches high
and is a compact bushy plant with small leaves and flowers which look like
little green knots. An excellent herb used with meats, vegetables or in
rice for stuffed sweet peppers.Mint: A very fragrant
aromatic plant of the genus Mentha, used in infusions, to flavour
liqueurs, sweets, syrups and as a culinary herb. There are abour 25
different spicies, widely distributed in temperate and subtropical
regions. Garden mint, or spearmint, is the most common. It is used to
favour sauces (particularly mint sauce) and salads, in cooking vegetables
and to season roast lamd and other meats. Dried mint can retain its
flavour for two years.Mustard Powder: This
spice is simply finely ground mustard seed. Mustard seeds can be stored
for up to a year in a dry, dark place and powder mustard for about 6
months. Whole seeds are used for pickling, flavouring cooked meats and
vegetables and as a source for freshly ground mustard. Powered mustards
are freshly ground seeds are used in sauces, as a seasoning in main dishes
and as an ingredient in salad dressings.Myrrh: Myrrh, like
frankincense, is one of the most recognized substances from biblical
times. But it is much older, records of its use dating from some 3700
years ago. It is composed of dried sweet cicely seeds or chervil and has a
mild anise flavor. It is available in most supermarkets under the name
chervil and is a component of the blend of herbs known as fines herbes.Myrtle: A Mediterranean
shrub whose aromatic evergreen leaves have a flavour like that of juniper
and rosemary. Myrtle leaves are used particularly in Corsican and
Sardinian cookery, to flavour roast, thrushes, boar, charcuterie and
bouillabaisse. An essence extracted from the leaves is used to prepare a
liqueur, nerto. The Romans used myrtle leaves and berries
extensively for flavouring ragouts and certain wines.
Nigella Seeds: Also
called black onion seeds, these tiny, angular, deep black seeds
have a nutty, peppery flavour. They are used in India and the Middle East
as a seasoning for vegetables, legumes and breads. Nigella seeds are
sometimes erroneously referred to as black cumin, an entirely different
species. They can be found in Middle Eastern and Indian markets.Nutmeg: The seeds of
the nutmeg tree, native to Indonesia but widely cultivated in tropical
Asia and America. The nutmeg is oval and rounded in shape, greyish brown
in colour and wrinkled. It has has a spicy flavour and aroma and is always
used grated. It should be store in a airtight container.
Orache: A garden plant
whose green fleshy triangular leaves are used in soups and herb stocks.
Orache leaves may also be cooked like spinach and used either as a
vegetable or as a garnish. They may also be used to counteract the bitter
taste of sorrel.Oregano: Oregano is
also known as wild marjoram. It can grow as high as 75cm/2 1/2 ft.It is a
compact bushy plant with little knotted leaves and small clusters of pink
flowers. This herb is widely used in Italian cooking and is excellent in
tomato sauces and roasting of meats.
Paprika: A spicy
seasoning ground from a variety of sweet red pepper, used to season
ragouts, stuffings, sauces and soups, to flavour fresh cheeses and as a
garnish. It is the main ingredient in "Hungarian goulash". The pods 2 to 5
inches long and 1 inch wide, are harvested at the end of summer, when they
are red. They are then dried and crushed.Parsely: All varieties
are hardy byennials, but are usually treated as annuals. No herb garden is
complete without one or two plants. The most familar ones are the curly
leaved and the french or plain. Grow the curly for garnishing and the
frenck for the flavour.Peppercorns: They are a
condiment derived from the pepper plant (Piper nigrum), a climbing
vine native to India, Java and the Sunda Islands. The plant produces a
berry like fruit called peppercorns which ripen from green to red and
finally to brown. They are sold as peppercorns or ground. Ground pepper
quickly loses its flavour and aroma, so it is best used whole and grounded
or crushed as needed. The name "pepper" is also used loosely for serveral
other seasonings and condiments, notably cayenne, paprika and chilli
powder (all derived from varieties of capsicum). Since time immemorial,
pepper has been the most popular and most widespread spice in the world.
It had been in general use in India and China for centuries before
Alexander the Great introduced it into Greece.Peppermint: A fairly
hardy perennial, peppermint is a handsome plant with reddish stems and
dark green leaves, growing up to 60 cm/2 ft tall. The flowers are spikes
of a pinky lilac and the whole plant has a lovely strong scent. Crops of
this hybrid are grown the world over.
Ras el Hanout: An
exotic and complex Moroccan spice blend that, depending on the preparer,
can contain up to 50 ingredients. Ras el hanout means "head of the
shop", purportedly because shop owners create their own unique blend,
which can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves,
cardamom, dried flowers (such as lavender and rose), nigella, mace,
galangal and turmeric. Traditionally, this spice blend also includes
aphrodisiacs like the Spanish fly beetle.Red Pepper (Flakes): A
generic term applied to any of several varieties of hot, red chili
peppers. The most commonly available forms are ground red pepper and red
pepper flakes.Rosemary: Rosemary is a
sweet smelling evergreen shrub that can grow up to 2 m/6 ft high, but is
very slow growing. The leaves are short, narrow and tough and set densely
on the branch. The little flowers grow in crowded clusters of pale blue.
An excellent herb used in the cooking of lamb, other meat dishes and to
fish such as halibut.
Saffron: A spice
consisting of the dried stigmas of the saffron crocus, a bulbous plant
originating in the East. It takes the form of dried brownish filaments or
an orange yellow powder, has a pungent and a bitter flavour. It is very
expensive as between 70,000 and 80,000 stigmas are required to make 1 Lbs.
but very little has to be used to obtain the flavour.Sage: Garden sage is a
strongly flavoured evergreen srub. Years ago it was used for coughs, colds
and fevers, constipation and liver ailments, also as a general tonic. The
leaves are narrow, pale and grey-green with a rough texture. The flowers
are soft purple.Salad Burnet: A hardy
perennial herb whose serrated grey green leaves have a cool cucumber like
flavour. It is used to season omelettes, cold sauces, marinades and soups
and its tender young leaves can be used in salads like watercress. Burnet
can also be used, like borage, in cooling drinks and for flavouring
vinegar.Scotch Bonnet Chili:
This small (1 to 1 1/2 inches in diameter), irregularly shaped chile
ranges in colour from yellow to orange to red. The Scotch bonnet chili is
one of the hottest of the chiles and is closely related to the equally
fiery Jamacan hot and the habanero.Sichuan Pepper: Sichuan
pepper derives from the hollow brown berries of a Chinese spice.
Resembling common black peppercorns, they have a less sharp but still
aromatic flavor.Sorrel: Any of several
varieties of a hardy perennial herb belonging to the buckwheat family, all
with some degree of acidity and sourness resulting from the presence of
oxalic acid. Sorrel has grown wild for centuries throughout Asia, Europe
and North America. The most strongly flavoured of the sorrels is the
garden or belleville sorrel, also called sour dock and sour
grass. The mildest variety is dock sorrel, also called spinach
dock and herb patience dock. As all sorrel matures it becomes
more acidic. Sorrel leaves are shaped much like those of spinach and range
from pale to dark green in colour and from 2 to 12 inches in length. Fresh
sorrel is available in limited supply year round with a peak season in the
spring. It should be chosen for its bright green, crisp leaves. Sorrel
with woody looking stems or leaves that are yellow or wilted should be
avoided. It's high in vitamin A and contains some calcium, phosphorus,
potassium, magnesium and vitamin C.Sumac: Sumac is a
purple powder derived from the dried berries, and sometimes the leaves, of
a nonpoisonous Turkish species of the sumac shrub. This ground spice is
sour in taste with overtones of lemon and pepper.Summer Savory: This is
a bushy low growing annual, that grows to 12 inches high, with long narrow
leaves and small blue and white flowers. As a seasoning herb it can be
used with meats, fish and eggs. With its delicate spicy flavour it is
essentially a cooking herb.Szechuan Pepper;
Szechwan: Native to the Szechuan province of China, this
mildly hot spice comes from the prickly ash tree. Though not related to
the peppercorn family, Szechuan berries resemble black peppercorns but
contain a tiny seed. Szechuan pepper has a distinctive flavour and
fragrance. It can be found in Asian markets and specialty stores in whole
or powdered form. Whole berries are often heated before being ground to
bring out their tantalizing flavour and aroma. Szechuan pepper is also
known as anise pepper, Chinese pepper, fagara,
flower pepper, sansho and Sichuan pepper.
Tarragon: French
Tarragon is a tall fragrant plant that can grow up to 1m/3ft high. The
leaves are shiny and narrow and the tiny white flowers never open properly
except in very warm climates. Gives an excellent flavour to green and raw
vegetable salads. Make tarragon vinegar by steeping the fresh herb in
white vinegar and use it when making French dressings. Originating in
central Asia, its name id derived, via the Arabic tarkhũn,
from the Greek drakontion (a serpent eating bird) - the herb was
formerly reputed to cure snakebite.Thyme: Garden thyme is
the best known of the different varieties. Its fragrant leaves are an
essential ingredient in "bouquet garni", the seasoning posy used in all
good cooking. Garden thyme is a sreading evergreen perennial and grows up
to 18 inches high. Whorls of little mauve flowers bloom in the summer for
one month. A cup of hot thyme tea sweetened honey taken last thing at
night will promote sleep. Thyme has a strong piquant or lemony flavour.
For fresh use, the flavour is best just before flowering. Wild thyme
(called serpolet in France) has clusters of rose pink flowers and a
less pronounced flavour than garden thyme. It is used mostly with chicken
or white meats and in provençal cookery (where it is called
farigoule or farigoulette) it is traditionally used to
flavour trout, mutton and rabbit. It is also used in the production of a
liqueur.Tumeric: Used in
cooking since 600 b.c., turmeric is the root of a tropical plant related
to ginger. Though native to the Orient, this spice is now also cultivated
in India and the Caribbean. It has a bitter, pungent flavor and an intense
yellow orange color. In Biblical times, turmeric was often used to make
perfume, a comment on its rather exotic fragrance. Today it's used mainly
to add both flavor and color to food. Turmeric is very popular in East
Indian cooking and is almost always used in curry preparations. It's also
a primary ingredient in mustard and is what gives American style prepared
mustard its bright yellow color. Powdered turmeric is widely available in
supermarkets. As with all spices, it should be stored in a cool, dark
place for no more than 6 months.
Watercress: This is a
hardy aquatic perennial plant. Small, shiny round leaves grow on fleshy
branching stems which at first creep through the water and then grow
upright to about 12 inches. The tiny white flowers bloom throughout the
summer followed by long curved seed pods. The flavour of the leaves and
stems, which are the edible parts, is stong and peppery.White Pepper: Ripe
peppercorns with the outer husk removed by rubbing in salt water: less
spicy and particularly suitable for seasoning white sauces.Wormwood: A bitter,
aromatic herb used in flavouring absinthe, some wines such as vermouth,
and occasionally (but not in North America) in cooking. In the past,
wormwood was popular as a medicinal herb for colds, stomach problems and
rheumatism. Because the flavouring oil extracted from this herb is
potentially poisonous, North America has banned preparations (such as
absinthe) made with an excessive amount of it.
Yarrow: Any of several
very pungent, aromatic herbs found in Europe and North America. Known as
milfoil in Europe, yarrow has a very strong aroma and flavour and
is therefore used sparingly to flavour salads, soups and occasionally egg
dishes. It may also be used to brew a tisane (herb tea).
Zahtar: Popular
throughout Turkey and North Africa, zahtar is a spice blend comprised of
sesame seeds mixed with powdered sumac and dried thyme. It's sprinkled
over meats and vegetables, or mixed with oil as a spread for bread. Zahtar
can be found in Middle Eastern markets.