herbs & Spices

It is a dried fruit of the tree. It was named all spice as it tasted like a combination of cinnamon, nutmeg and cloves combined together. You can buy allspice in grocery stores whole or powdered form. It gives best results if you buy them whole, roast them a little to bring out the flavors, and then grind them in a coffee grinder as needed. This is one spice which can be used in both savory and sweet foods. You can use this spice in spicy dishes consisting of meat, fish, poultry or vegetables. You can also use it as a pickling spice, in spicy drinks, custards and even cakes. It can be used to make curries too.

These are dried seeds of the anise plant. They have a very aromatic and have sweet after taste to it. They work very well as a flavoring in the baked dishes. It is very commonly used in India as refreshment after food just like mint candies. It is a very versatile spice and can be used in curries, sea food stews, marinades, meats, cakes and breads.

This is a very frequently used Asian spice and is commonly known as Hing in India. It is a resin collected from the stem and roots of the plant, grown mostly in Middle Eastern countries. It has a very strong garlicky smell but once you heat it in oil or butter its odor becomes much milder and it gives the dish a very aromatic and mild flavor. It has a very strong smell and in order to contain its flavor and aroma; it is stored in air tight containers. It is best used in lentils and vegetarian dishes but can also be used in marinades and sauces for fish and meat. Only a pinch of asafetida should be enough to give the right flavor to your dish.

The leaves and stems of fresh basil are used in cooking. Basil can be stored in a plastic bag in the refrigerator. It gives a peppery flavor to the dish and has a pleasant spicy flavor. Basil leaves can be torn with hands or roughly chopped to be used in the dishes.Because of its spicy and peppery flavor it blends more with salty and spicy dishes. Basil can be used in various ways like for garnishing or seasoning, in soups, pastas, salad dressings, curries, vegetables, breads, spreads and dips. 

Leaves of the bay tree is used for cooking fresh or in dried form. It has a very strong spicy flavor and goes great with curries, stews and soups. Add bay leaves in the start of your cooking process and remove the leaf before serving. Bay leave can also be used in deserts, especially milk based drinks or puddings. It is considered as one of the main ingredient in a biryani . It is also used in sea food dishes and meats.

This is seed like fruit of a plant and is slightly pungent and aromatic spice. The fruits of the plant are plucked before they fully ripe and then dried to be used for cooking. The black cumin is milder and more expensive than the white. It is very generously used in India in curries, vegetables and tandoori marinades for chicken, turkey, lamb and pork. It is also used in steamed rice to give additional flavor.

Black pepper is the dried berry of a climbing wine and is most commonly grown in India, Malaysia and Indonesia. The berries are picked when they are green and then dried in the sun. Those berries which are left to ripen are picked and soaked to get rid of the outer hard covering. This inner peppercorn is then dried to become the white pepper. Peppercorn is believed to help digestion of high protein and fatty foods. Peppercorn is used universally and is common table condiment. Black pepper is spicy, pungent and has a strong flavor, whereas white pepper is slightly milder and subtle. This is one spice which is used in all kids of dishes in cuisines all over the world. White pepper is mainly used in dishes with white and pale colors so it won’t spoil the appearance of the dish. Pepper is also used in pickles, sauces and marinades.

Capers are unopened flower buds from the caper bush. The pickled capers often used as a seasoning or garnish. This is slightly pungent in flavor. Capers are a very common spice in the Italian dishes like pizzas, pasta and salads. They are also used fish and meats. It is also commonly used in many alcoholic drinks as a garnish.

These are seeds of caraway plant. It is has a sweet and nutty flavor. They can be used whole or in powdered form. They are used in curries and meats. They are also used in cakes, biscuits and breads.

Cardamom are seeds from cardamom tree. There are two most commonly used cardamoms. One is the small green cardamom and the other one is the big black cardamom. The green cardamom is slightly sweeter and milder and is mostly used in deserts, drinks and to lightly flavor the dishes like pilaf. They have a beautiful fragrance to it and are often used as mouth freshener. The black cardamom is slightly strong and rough. They are mostly used in curries, whole or ground.

It is the ground dried fruit or seeds of the cayenne pepper plant. They are fiery hot and hence should be carefully and sparingly used. Wash hands thoroughly after handling these peppers. They can be dried and the ground or fresh and finely chopped to be used in dishes. They can be used in sauces, marinades, curries, and spicy drinks to give an extra zing to your dish or drink. You can add it to dips, spreads, bread and poultry dishes.

These are the seeds of the celery plant and taste very similar to the table celery. They have warming and aromatic flavor but are quite bitter. Since the seeds are quite strong and bitter, use only small quantities for cooking. They can be used as a condiment in the powdered form. They can also be used in spicy curries, creamy soups, stews and vegetables.

Chervil is also known as French parsley. The leaves of this herb are very aromatic and bear a sweet smell with slight hint of anise to its flavor. The leaves of chervil are used in combination with other herbs as it brings out the flavor of other herbs. To use Chervil, tear it with hands or crush it with a mortar and pestle for best results. It can be used fresh or in the dried form and gives best results when added at the end of the cooking process. It can be used as flavoring in soups, casseroles, salads and omelet’s. It may also be used to enhance some green color in your dish and goes very well with creamy pasta sauces.

Chives have a mild onion like flavor with a hint of garlic and can be used by snipping it with kitchen scissors just before adding it to a dish. Chives are best used at the end of the cooking process as garnishing. Since they are mildly flavored adding chives to a dish will not over power the dish. They can be used in sea food dishes, vegetables and poultry. Garnish them on soups and savory dishes to add color and enhance the flavors.

Cilantro is a very versatile herb. Cilantro is actually a Spanish word for coriander leaves. Most people love the freshness of cilantro. It is very widely used almost all over the world. It can be generously used in your dish without overpowering it. It is used abundantly in Mexican and Indian dishes. It can be used in salsa, dips, and salads and almost about everything. It works wonders for garnishing over any spiced dishes, beverages or even deserts. It is well known to be wonder herb.

Cinnamon is basically a dried bark of the Cassia tree. It can be used whole or ground. Cinnamon powder is most commonly used in all baking dishes like cakes, cookies and desserts. It is versatile spice and hence can be used in sweet deserts or in spicy dishes. It is one of the main ingredients in the curry powder. Cinnamon is used in sauces both white and tomato based. Try using cinnamon in marinades for meat and fish.

Cloves are the dried flower buds of the clove tree. They have a very sharp, pungent and sweet taste. They are often used as mouth refreshments. They give a spicy depth to all baked dishes. You can use it in breads, curries, sauces, stews, meat, poultry, mulled wines and marinades.

These are the seeds of the coriander plant. They are used ground or whole. They taste slightly sweet and citrus like and are best if you buy them whole, roast and then grind them as and when you need. They go very well in the coconut based tropical sea food curries and dishes. It is also used as a pickling spice. Try using them in curries and roasted meats to give great flavor.

This is seed of the cumin plant and is slightly strong and very aromatic spice. These are used whole or in a ground form. The flavor of cumin seeds gets accentuated by toasting it. You can heat cumin in oil and drizzle over baked potatoes. They work wonders in marinades, sauces, curries, stews and roasted meats. Sprinkle some roasted cumin powder in spicy drinks to enhance the taste.

These are the leaves of curry tree. These leaves are highly valued in Indian cooking. They are found fresh or dried form. The fresh leaves have a very fragrant flavor and are very commonly used in almost all Indian dishes as a seasoning. They are used just like bay leaves. They can be stored in the fridge for a long period, although they loose its flavor over time. It may be used as a seasoning right in the beginning of the cooking process in vegetables, curries, lentil soups, meat, poultry and fish.