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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Herbs & Spices

       
     

    Herbs and Spices Cookbooks and Recipes


    Herbs and spices Herbs (plants which are valued for the taste or smell that they add to food), and spices (dried bark, fruit, roots or seeds added to food), are very useful cooking. They can greatly enhance the taste of our food, and the choice of herbs and spices is one of the most important things in imparting interesting and distinctive tastes to particular recipes and national cuisines.

    Some popular herbs and spices include:
    • Allspice (also known as "Jamaican pepper", "newspice", or "pimento") - This is a spice that comes from the dried unripe fruit of the Pimenta dioica plant. The name "allspice" comes from the fact that when the English first encountered the spice, they thought that it combined the flavors of cinnamon, cloves and nutmeg. Allspice is widely used in Caribbean cuisine, especially Jamaican cuisine, and also in Middle Eastern cuisine.

    • Aniseed (also known as "Anise") - Aniseed is a flowering plant, the seeds of which are sweet and very aromatic. It is used in confectionary and to flavor many different kinds of drinks including champurrado (Mexico), Ouzo (Greece), Raki (Turkey), Sambuca (Italy), and some forms of root beer.

    • Basil - Basil is a herb. It is important in Italian cuisine (including as one of main ingredients of pesto), and is also used in Thai cuisine and Vietnamese cuisine. Usually fresh basil is used, and it is added at towards the end of the cooking process, since it tends to lose its flavor if cooked for more than brief period.

    • Bay leaf - These are the fresh or dried leaves of certain plants in the Laurel family (there are several different varieties which are used). Bay leaf is particularly important in Indian cuisine, Indonesian cuisine, and Italian cuisine.

    • Black pepper - This spice is made from the dried fruit of Piperaceae, a vine. The dried fruit is known as "black peppercorns", and it is often ground down to a powder.

      Black pepper

    • Caraway seed - This spice made from the fruit (the use of the word "seed" is actually a misnomer) of the Caraway plant. The spice is especially common in Central European and Scandinavian recipes.

      Caraway seed

    • Cardamom - Cardamom are actually pods from particular plants. There are actually two varieties, both related to ginger, Elettaria from which comes green cardamom (also known as "true cardamom"), and Amomum from which comes black cardamom (also known by a variety of other names, including "Bengal cardamom", "brown cardamom", "Java cardamom", "red cardamom", "Siamese cardamom", and "white cardamom").

    • Cayenne pepper - A hot spicy chili pepper. It gets its name from the Cayenne, which is the capital of French Guiana.

      chilipepper.jpg

    • Cinnamon - This spice comes from the bark of Cinnamomum verum, an evergreen tree, although the bark of several related species of tree, are also sometimes sold labelled as cinnamon. Cinnamon is used in a number of countries cuisine, particularly Persian cuisine, and is widely used to flavor many kinds of desserts.

    • Cloves - This spices comes from the dried flower buds of Myrtaceae. The plant is native to Indonesia, but it has been introduced to a number of other countries as well. The spice is used in numerous countries' cuisine, and has been used in Europe since at least Roman times. Cloves have have an extremely strong flavor, so should be used sparingly in cooking.

    • Coriander (also known as "ciltrano") - The leaves, fruit, and root of the Coriander plant are widely in cooking.
    • Cumin - Cumin is spice that comes from dried seeds of the Cuminum cyminum plant. It is used in many countries' cuisines.

    • Dill - Dill is a small plant, originally from Eastern Europe. Its fresh leaves ("dill"), dried leaves ("dill weed") and seeds ("dill seeds") are all used in cooking.

      Dill seed

    • Fennel - Fennel is an aromatic herb, widely used in many different countries' cuisines. The bulb, foliage, pollen and seeds all have various uses.

    • Fenugreek - Fenugreek is a plant of the family Fabaceae. The leaves and seeds are both used, including in Indian cuisine and Middle Eastern cuisine. The seeds are also used to flavor injera , a type of bread found in Ethiopian cuisine.

    • Garlic - Garlic comes the bulb of the Garlic plant, which is related to onions. It is used both fresh and dried, raw and cooked in many different recipes around the world. In some countries, the shoots or leaves are prepared and eaten as well as the bulb.

      Garlic

    • Ginger - Ginger is a spice that comes from the root of the Zingiber officinale plant. It is believed to have originated in China but is now eaten all over the world.

    • Mace - Mace is a spice that comes from the dried arillus (covering) of nutmeg seeds. It is said to have s similar flavor to nutmeg, but more delicate. It also imparts a yellow-orange color when used in cooking.

    • Mustard - Mustards are small plants found widely across the world. The seed from the plant is used as a spice, particularly in Indian cuisine. The seeds can also be crushed to make mustard oil, or alternatively the seeds be ground into a paste and mixed with water and vinegar to make the mustard condiment.

      Ground Mustard

    • Nutmeg - This is a spice from the dried seeds of Myristica, which are evergreen trees. It is used in many countries cooking. Mace, another spice, comes from the same tree.

    • Oregano - Oregano is a plant native to Europe, the Mediterranean region, and parts of Asia. It is used in Greek cuisine and Italian cuisine, including to add flavor to pizza.

      Oregano

    • Paprika - This is spice made by grinding dried sweet red or green bell peppers (the word "paprika" is also frequently used to refer to the peppers themselves). It is used in many countries' cuisine, but is particularly important in Hungarian cuisine.

      Paprika

    • Piri-piri - This is the name used in Portugal, and the former Portuguese colonies of Angola and Mozambique to describe the African birdseye chili, which is a variety of chili pepper.

    • Rosemary - Rosemary is a perennial herb. Its leaves, which have a bitter taste, are often used in Mediterranean cuisine.
      Rosemary

    • Saffron - Saffron is a spice that is derived from the dried stamen of the Saffron Crocus flower. It is widely used in Indian cuisine, Arab cuisine, Moroccan cuisine, and Persian cuisine. It is also a key ingredient in French cuisine's bouillabaisse, Italian cuisine's risotto alla milanese, and Spanish cuisine's paella.

    • Sage - This is a herb from the Common sage plant, Salvia officinalis. It has a slightly peppery flavor and is widely used in European cuisines. In Middle Eastern cuisine, it is used to flavor mutton.

    • Star anise - This is a spice from the star-shaped fruit of Illicium verum tree. It is used in Chinese cuisine, Indian cuisine, Indonesian cuisine, Malaysian cuisine, and Vietnamese cuisine, and has a flavor similar to aniseed.

    • Tarragon - Tarragon is a perennial herb. It used particularly in French cuisine (it is one of the main ingredients in Béarnaise sauce).

    • Thyme - Thyme is a widely used herb. It is common in Arab cuisine, Caribbean cuisine, French cuisine, Greek cuisine, Italian cuisine, Lebanese cuisine, Persian cuisine, Spanish cuisine, and Turkish cuisine.

    • Turmeric - Turmeric is perennial plant related to ginger. The rhizomes (part of the root) are boiled, dried, and then ground into a yellow powder. Turmeric has a yellow color, which it imparts to food, and is used as a spice in Indian cuisine, Indonesian cuisine, Malaysian cuisine and Middle Eastern cuisine.

    • Zereshk - This spice is made from the dried fruit of the Berberis plant. It is used in many different dishes in Persian cuisine.


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    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

    By Karen Page

    Little Brown and Company
    Hardcover (392 pages)

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America s Most Imaginative Chefs
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    • Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
    Product Description:
    Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.

    Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.

    Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    WORKMAN
    Released: 2017-05-02
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • WORKMAN
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

    Spiced: Unlock the Power of Spices to Transform Your Cooking

    America's Test Kitchen
    Released: 2019-05-14
    Hardcover (304 pages)

    Spiced: Unlock the Power of Spices to Transform Your Cooking
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    Product Description:
    Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways.

    Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries--and when to add them for fragrant (not dusty) results. Add flavor--and texture--with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.

    #1: Season smarter with salt and pepper. You'll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt.
         #2: Give meat and vegetables a rub. We'll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
         #3: Bloom and toast. Bring out ground spices' complexity by cooking them in oil; unlock dried chiles' fruity or nutty flavors by toasting them.
         #4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
         #5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
         #6: Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

    The Complete Instant Pot Cookbook for Beginners: 550 Quick and Delicious Instant Pot Recipes for Smart People on a Budget

    By Michelle Jones

    Independently published
    Paperback (200 pages)

    The Complete Instant Pot Cookbook for Beginners: 550 Quick and Delicious Instant Pot Recipes for Smart People on a Budget
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    550 Easy Instant Pot Recipes for Quick & Efficient Cooking!

    Do you crave quick & effortless instant pot recipes?  I know you had tasty dinners with the loved ones and but the time you spent in the kitchen is just A LOT! That's why I focused on creating the one and only Instant Pot recipe book with 550 Delicious meals, that you'll ever need to cook to master the Instant Pot Pressure Cooker

    This simple, yet powerful instant pot cookbook has plenty of content in the following categories:

    • My Favorite Morning Recipes
    • No-fuss Brunch and Dinner recipes to keep ''cheating''
    • Energizing Smoothies and Appetizers
    • Great Vegan and Vegetarian recipes
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    • Craveable Side Dishes & Snacks

    This complete Instant Pot cookbook for Beginners will take care of your scarce cooking time and will show you the easiest & tastiest way towards a PERMANENT TASTE & A GREAT NEW LIFESTYLE!

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    Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal

    By Rosalee De La Foret

    LIFESTYLES
    Released: 2017-04-04
    Paperback (384 pages)

    Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal
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    • LIFESTYLES
    Product Description:
    Did you know there’s a powerful herbal medicine chest in your kitchen?Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for:Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . . A glass of Spiced Cold Brew Coffee as a powerful antioxidant . . .Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner.With the guidance of herbalist Rosalee de la Forêt, you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics. Grow your knowledge of healing herbs and spices and start using nature’s pharmacy to feed, heal, and nurture your whole family!

    Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking

    By Lior Lev Sercarz

    Clarkson Potter
    Released: 2019-10-15
    Hardcover (272 pages)

    Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking
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    Product Description:
    Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites.

    Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking

    By Bill West

    Rockridge Press
    Released: 2018-10-30
    Paperback (220 pages)

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking
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    Product Description:

    The Ultimate Wood Pellet Grill Smoker Cookbook is the backyard bible for perfect smoking with over 100 classic BBQ recipes and a user-friendly reference to popular pellet grills.

    Succulent meats, sizzling sides, and smokin’ good flavor―you don’t need to be a pro to barbecue like one. For the backyard cook who wants to bring more heat to their grilling game, The Ultimate Wood Pellet Grill Smoker Cookbook gives you everything you need to master wood pellet smoking.

    This smoker cookbook gets things fired up with a fool-proof guide on how to use your wood pellet grill, including pellet pairing advice to get the best wood-fired flavor for every cut of meat. With 110 downright delicious recipes for classic and modern favorites like Baby Back Ribs and Smoke-Fried Chicken, The Ultimate Wood Pellet Grill Smoker Cookbook is your go-to reference for great grilling made easy.

    The Ultimate Wood Pellet Grill Smoker Cookbook brings sweet and savory wood-fired flavor to your table, with:

    • A how-to guide that covers everything from buying your wood pellet grill to preparing for some seriously savory barbecue action.
    • 100 + recipes that include classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs and sauces.
    • Handy charts that help guide timing and temperature, pellet pairing for flavor, plus diagrams of popular beef and pork cuts.

    For game days, holidays, or everyday grilling with family or friends, The Ultimate Wood Pellet Grill Smoker Cookbook makes mouthwatering BBQ easy for everyone to enjoy.

    Edibles: Small Bites for the Modern Cannabis Kitchen

    By Stephanie Hua

    Chronicle Books
    Released: 2018-11-06
    Hardcover (144 pages)

    Edibles: Small Bites for the Modern Cannabis Kitchen
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    Product Description:

    Bring cannabis into your kitchen with these tasty recipes for bite-sized, low-dose treats



    A tasty and unique collection of cannabis recipes: This collection of 30 bite-sized, low-dose recipes ventures boldly beyond pot brownies with tasty, unique, and innovative treats. Designed for bakers of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like Spiced Superfood Truffles alongside more advanced recipes like Strawberry Jam Pavlovas - all brought to life with vibrant photography.

    How to make magical butter and cannabis oils: Complete with instructions for creating master cannabis ingredients such as magical butter and oils, as well as detailed information on dosage and portions, Edibles gives newbies and cannabis connoisseurs alike the info they need to create an easy, safe, and absolutely heavenly edibles experience.

    Delectable cannabis edibles sweets & treats: If you've enjoyed recipes from The Medical Marijuana Dispensary by Laurie Wolf & Mary Wolf, The Official High Times Cannabis Cookbook by Elise McDonough & Sara Remington or Cannabis Cuisine by Andrea Drummer - you'll want to take pleasure in savoring the collection of cannabis edibles treats in Edibles: Small Bites for the Modern Cannabis Kitchen.

    The Spice Companion: A Guide to the World of Spices

    By Lior Lev Sercarz

    Clarkson Potter Publishers
    Released: 2016-11-01
    Hardcover (304 pages)

    The Spice Companion: A Guide to the World of Spices
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    • Clarkson Potter Publishers
    Product Description:
    A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.

    Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.

    Bong Appétit: Mastering the Art of Cooking with Weed

    By Editors of MUNCHIES

    Ten Speed Press
    Released: 2018-10-02
    Hardcover (256 pages)

    Bong Appétit: Mastering the Art of Cooking with Weed
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    Product Description:
    Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails.

    Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.

    America's Restaurant Recipes

     
     


     
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