Cooking

46 dried herbs and spices


    Achiote
    Allspice
    Anise
    Asafoetida (Asafetida)
    Bay Leaves
    California Bay Leaf
    Caraway Seeds
    Cardamom
    Cayenne Pepper
    Celery Seeds
    Chia Seeds
    Chili Flakes
    Cinnamon
    Cloves
    Coriander Seeds
    Cumin

    Dill Seed
    Fennel Seed
    Garlic Powder
    Ginger Powder
    Gochugaru
    Grains of Paradise
    Kaffir Lime Leaves

  Loomi
    Mace
    Mahleb
    Makrut Lime Leaves
    Mustard Seeds
    Nutmeg
    Nutritional Yeast
    Oregano
    Paprika

    Peppercorns
    Pink Peppercorns
    Rosemary
    Saffron
    Sage
    Salt, Various
    Smoked Paprika
    Savory
    Star Anise
    Sumac
    Szechuan Peppercorns
    Turmeric
    Thyme
    Vanilla

COOKING sugar and spice

What Are the Differences Between Herbs and Spices?

A herb is a whole or part of plant that is used to flavor food. This is usually the softer stems or leaves of plants and can be whole, ground, fresh, or dried.

A spice is a substance that is used to flavor food and is derived from a dried plant and usually a seed, bark, or root part and is normally ground and powdered; although in some cases they may be whole seeds.


Dried herbs are best used in recipes where there is plenty of time for them to cook in as they need enough time soak up some of the water to rehydrate. They first need to regain some of the water before releasing their essential oil and flavor compounds.

Herbs such as oregano, thyme, parsley, rosemary, and sage should be added towards the beginning of a cook so there is time to extract the oils which allow the flavors to fully develop.

Delicate varieties such marjoram, dill, and basil should be added closer to the end as their flavoring and oils will evaporate and leave a mild off-taste.

Over cooking all herbs and spices will lead to a loss of flavor and they should be added towards the end of slow cooking or long and slow braising.

If substituting dried for fresh herbs, you should start out with around 1/2 of the amount called for in the recipes. If this is not enough, you can always add more but it's fairly difficult to recover if you have added too much.

HERBS AND SPICES I USE WHEN I COOK

Allspice

Anise

Basil

bay-leaves

Kuvateksti

Kuvateksti

Cayenne-Pepper

Celery-Seeds

Chili-Flakesi

Chili-Powder

Chives

Cinnamon

Cloves

Coriander

Cumin

Curry-Powder

Dill-Seeds

Dill-Weed

Fennel-Seeds

Fenugreek

Garlic-Powder

Ginger-Powder

Herbes-de-Provence

Lemon-Grass

Lemon-Thyme

Loomi also know as dried Lime. I use it as a medicine

Mace

Marjoram

Mint

Mustard-Seeds

Nutmeg

Nutritional-Yeast

Oregano

Oregano-Dried

Paprika

Parsley

Peppercorns

Peppercorns-Pink

Pickling-Spice I make my own

Poultry-Seasoning I make my own

Pumpkin-Pie-Spice I make my own

Rosemary

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Savory-Dried

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

various types of salt

HERBS AND SPICES I NEVER USE, EITHER BECAUSE I CAN'T GET THEM, DON'T LIKE THE TASTE, OR HAVEN'T A CLUE WHAT THEY ARE

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti

Kuvateksti