Chop and add to soups, salads, salsas. Use to marinate fish and meat. Fish Tacos scream for cilantro.
|Fresh leafy green herbs add antioxidants like vitamin a and c and folic acid to any dish. Also - FLAVOR! Use leftover to make Parsley Pumpkin Seed Garnish|
|Keep colds and flus at bay by keeping your circulation hopping. Grate some on your microplaner to make Teriyaki Sauce, Coconut Peanut Sauce, Sesame Chile Dressing, Homemade Curry Paste, Learn how to peel it.|
Dry herbs and spices:Bay leaves
Add to beans while cooking; also soups. Adds strong herby flavor and aids in digestion.
|Chili powder||Principal for the characteristic flavor of Southwest and Mexican cuisine. Can be sweet, smoky or hot - get what you like! Three Sisters Stew - yes.|
|Nice in steel cut oats, oatmeal, cookies and pies. Cinnamon and apples are happy together. See Brown Sugar Apple Pie|
A sweet spice that is one of the base spices for Indian and Thai curry dishes.
|As Jane says, it's the multi-cultural spice. Essential for Mexican flavor (make me some Chicken in Mole Sauce) as well as Indian and Thai curry.|
|Grows like a weed so if you have outdoor space, plant it. This herb gives the characteristic Italian flavor to dishes.|
We have a whole video about this with brand names and everything. Watch it!
|This will dye your hands and clothes yellow. It is also the third essential spice for curry dishes (cumin and coriander are the other two). Noted for its anti-inflammatory properties.|
Whole black pepper
Grind whole peppercorns for the real deal. Try not to spill them. Then again, Prince Charming may be waiting to sweep them up...
Storage:If you buy herbs and spices dried or pre-ground be sure to date the package. Throw them out and replace them after 6-12 months as they will have little flavor left. Whole spices will keep for well over a year. Store all dry herbs and spices away from heat and light in sealed containers.
Great breakdown of the essentials! I also always keep cardamom seeds, and sometimes pods. Cardamom is a wonderful addition to curries, and were there's curry, there's rice, so the next morning, I love to make rice pudding flavored with a little cardamom and cinnamon. It's very fragrant.
December 3, 2009, 5:51 am
I love the tip for storing fresh herbs! My favorite spice is really a spice mix. I love a good red curry paste. I love the ease of chopping up whatever veg is in the fridge, mixing up coconut milk and the curry paste with some tamari and brown sugar and then kicking back. So good!
December 3, 2009, 12:07 pm