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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

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

    By James Briscione

    Houghton Mifflin Harcourt
    Released: 2018-03-06
    Hardcover (320 pages)

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
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    Product Description:
    A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor

    As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix.

    A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

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

    By Rosalee de la Forêt

    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!

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

    By Steven Raichlen

    WORKMAN
    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.

     

    The Spice Diet: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle

    By Judson Todd Allen

    Grand Central Life & Style
    Released: 2018-01-16
    Hardcover (320 pages)

    The Spice Diet: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle
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    Product Description:
    Celebrity chef Judson Todd Allen presents the diet that helped him lose 160 pounds, featuring 60 guilt-free recipes packed with powerhouse flavor created especially for THE SPICE DIET.

    When Steve Harvey wanted to get camera-ready before his hit television show launched, he turned to Chef Judson Todd Allen to help him. While enjoying the flavorful food Chef Judson prepared, Steve Harvey lost 30 pounds and has kept them off. Chef Judson's diet plan is heaven for food lovers. Using the principles of food science, he offers a way to eat that feels indulgent as it satisfies food cravings and reduces appetite. His program will not only help readers break their addiction to unhealthy foods without feeling deprived but will also inspire them to get into the kitchen to prepare irresistable, healthy meals. THE SPICE DIET provides a full weight-loss program that includes meal plans, creative spice blends, easy-to-prepare recipes, and a heaping helping of motivation.

    The Homemade Vegan Pantry: The Art of Making Your Own Staples

    By Miyoko Schinner

    Ten Speed Press
    Released: 2015-06-16
    Hardcover (224 pages)

    The Homemade Vegan Pantry: The Art of Making Your Own Staples
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    • Ten Speed Press
    Product Description:
    A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.

    Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

    Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. 

    The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

    Ketogenic Diet: 30 Day Ketogenic Challenge: Discover the Secret to Health and Rapid Weight Loss with the Ketogenic 30 Day Challenge; Ketogenic Cookbook with Complete 30 Day Meal Plan

    By Marie Amherst

    Independently published
    Paperback (128 pages)

    Ketogenic Diet: 30 Day Ketogenic Challenge: Discover the Secret to Health and Rapid Weight Loss with the Ketogenic 30 Day Challenge; Ketogenic Cookbook with Complete 30 Day Meal Plan
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    Product Description:
    Kindle MatchBook: Get the Kindle Edition FREE when you purchase the paperback edition today!

    Challenge yourself to 30 days of amazing ketogenic meals!

    The ketogenic diet is widely acknowledged to be among the very best in the world for losing fat rapidly and promoting optimal health. Sticking to a diet is never easy and getting started can be the hardest part of all. Challenge yourself to make a positive change in your life by eating 3 ketogenic meals a day every day for 30 days! Make it easy on yourself by grabbing this book and simply following the meal plan. Each day has three new meals for you to enjoy including a nutritious breakfast, fast and healthy lunch, and an amazing dinner that you will look forward to all day. You are guaranteed to enjoy this complete meal plan for living the keto lifestyle. This book empowers you to become a true master of the principles that make the ketogenic diet so effective. You’ll know exactly what to eat to stay in ketosis, and what the risks and pitfalls are along your ketogenic journey so you can optimize your efforts and ensure you achieve your health and weight loss goals. This comprehensive resource ensures you’ll be equipped with everything you need to produce truly world class ketogenic meals at home for every meal of the day. The Ketogenic 30 Day Challenge is your all-in-one resource for enjoying the very best the keto lifestyle has to offer! This Ketogenic 30 Day Challenge contains:
    • A 30 Day Meal Plan using only ingredients that are easily found at your local grocery store and that are ideal for burning fat fast – each with complete nutritional information
    • Healthy and Delicious Ketogenic Food For Every Occasion conveniently indexed so you can follow the meal plan or just enjoy the recipes whenever you want after you successfully complete your 30 day ketogenic challenge
    • A Complete Overview of ketogenic cooking, detailing the essential information you need to know to master the very best keto dishes you and your family have ever tasted
    • Handy Charts and Indexes so all the information you need is at your fingertips
    Recipes in this Ketogenic 30 Day Challenge cookbook include: Almond Butter Bacon Burger, Salmon-Stuffed Avocado, California-Style Chicken Omelet, Caveman Pizza, Zucchini & Chicken Quiche, and much more! Endorsed by nutritionists and discerning home cooks everywhere, adopting the ketogenic lifestyle has been proven as a healthy and effective way to achieve your weight loss goals while still enjoying some of the best tasting food you’ve ever served at home. Accept the challenge! Grab this book today and see what 30 days of the keto lifestyle can do for you!

    Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook – Simple And Delicious Electric Smoker Recipes For Your Whole Family

    By George Mills

    CreateSpace Independent Publishing Platform
    Paperback (128 pages)

    Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook – Simple And Delicious Electric Smoker Recipes For Your Whole Family
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    Product Description:

    Do you own an exciting Electric Smoker?

    Are you getting the very most out of it or are you cooking the same old thing every weekend? Do you need a fresh approach to what you are cooking with it? Electric Smokers are a great invention and can produce amazing food. But, as with anything, you have to know what you are doing, otherwise you won’t get the best out of it. Now, with Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook – Simple and Delicious Electric Smoker Recipes for Your Whole Family, you can start to produce delicious food like:
    • Cajun smoked chicken
    • Spicy smoked chicken thighs
    • BBQ smoked baby back ribs
    • Smoked beef brisket
    • Lemon garlic crab legs
    • Buttery smoked artichokes
    • Smoked shrimp kabobs
    • And more…
    Gone will be the days of just cooking sausages and burgers. Now, you can produce exciting and memorable food for the whole family and your friends to enjoy. And with sections that include rubs and sauces and even desserts, Electric Smoker Cookbook will help you create whole meals that everyone will love. Get a copy today and start cooking great food!

    Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

    By Kirsten K. Shockey

    STOREY
    Paperback (272 pages)

    Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
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    • STOREY
    Product Description:
    The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

    The Medical Marijuana Dispensary: Understanding, Medicating, and Cooking with Cannabis

    By Laurie Wolf

    Wolf Laurie
    Released: 2016-05-24
    Paperback (228 pages)

    The Medical Marijuana Dispensary: Understanding, Medicating, and Cooking with Cannabis
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    • The Medical Marijuana Dispensary Understanding Medicating and Cooking with Cannabis
    Product Description:

    “It’s a category that used to begin and end with the bone-dry pot brownie, served in a college dorm room. Laurie Wolf is a leader in its gourmet revolution.”
    ―“The Martha Stewart of Marijuana Edibles,” The New Yorker magazine

    The use of medical marijuana has been a valuable resource in the treatment of various conditions. But for many, the stigma and misinformation surrounding the medical or recreational use of cannabis is a deterrent in trying it for themselves. Part reference guide, part cannabis cookbook, The Medical Marijuana Dispensary will arm you with everything you need to decide for yourself if medical marijuana is right for you.

    • Knowledgeable guidance from medical marijuana experts Laurie Wolf and Mary Wolf, owners of the award-winning cannabis company Laurie & MaryJane
    • Evidence-based research and information supported by medical professionals, the medical marijuana community, and the National Organization for the Reform of Marijuana Laws (NORML)
    • Individual chapters for cannabis recipes and remedies including both sweet and savory edibles
    • Essential information for incorporating cannabis use into your life such as safety guidelines, different cannabis strain profiles, and real patient testimonials

    The Medical Marijuana Dispensary is like an encyclopedia of medical marijuana. There was so much more information than I realized was essential to know when entering this field of treatment. It was clearly presented and well organized. I feel much more prepared to start experimenting with some of the products described.”―Mary S., Amazon Customer


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