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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 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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    Product Description:

    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''
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    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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    • Little Brown and Company
    Product Description:
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    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

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    • WORKMAN
    Product Description:
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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!

    Foodi Multi-Cooker Cookbook for Beginners: 550 Quick, Easy and Delicious Foodi Multi-Cooker Recipes for Smart People on a Budget

    By Jessica Nelson

    Independently published
    Paperback (234 pages)

    Foodi Multi-Cooker Cookbook for Beginners: 550 Quick, Easy and Delicious Foodi Multi-Cooker Recipes for Smart People on a Budget
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    Master Your  Foodi Multi-Cooker and Impress Your Family, Friends and Guests!

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    This cookbook presents а carefully hank-picked easy and delicious recipes that you can cook in your Foodi Multi-Cooker. Just Pick the best recipes you like and start cooking with your Foodi Multi-Cooker now. You will be amazed at how simple it is to use. The machine plays with you, but you need to make sure to handle it with care. It gives you healthy food with all the nutrients your body requires. Thus, you can feed your family with healthy meals without stressing yourself too much or spending long hours inside the kitchen.

    You don’t need to learn exceptional kitchen skills to make delicious and nutritious foods in your very own kitchen. With the Foodi Multi-Cooker, you can whip up your favorite comfort foods without breaking a sweat. With this nifty kitchen device, you will be able to prepare delicious meals any time of the day.


    This Cookbook consists of fresh and foolproof top 550 delicious recipes under various chapters such as:

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    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.
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         #3: Bloom and toast. Bring out ground spices' complexity by cooking them in oil; unlock dried chiles' fruity or nutty flavors by toasting them.
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         #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.

    Bong Appétit: Mastering the Art of Cooking with Weed: A Cookbook

    By Editors of MUNCHIES

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

    Bong Appétit: Mastering the Art of Cooking with Weed: A Cookbook
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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.

    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:
    One of Smithsonian Magazine's Ten Best Food Books of the Year

    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.

    Edibles: Small Bites for the Modern Cannabis Kitchen (Weed-Infused Treats, Cannabis Cookbook, Sweet and Savory Cannabis Recipes)

    By Stephanie Hua

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

    Edibles: Small Bites for the Modern Cannabis Kitchen (Weed-Infused Treats, Cannabis Cookbook, Sweet and Savory Cannabis Recipes)
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    Product Description:
    Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography.

    Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience.

    • Unique recipes for beginner and advanced cannabis bakers
    • Contains detailed information on correct dosage and portions
    • Provides tips, tricks and tools of the trade

    Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows.

    Carroll is executive chef and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops.

    Those who like The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles, Bong Appétit: Mastering the Art of Cooking with Weed, and Marijuana Edibles: 40 Easy and Delicious Cannabis-Infused Desserts will want this cookbook in their collection.

    • Delightful addition to any foodie's book shelf
    • Thoughtful gift for anyone who enjoys edibles and cooking or baking with marijuana
    • Cookbook collectors will appreciate the unique recipes

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

    By Miyoko Schinner

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

    The Homemade Vegan Pantry: The Art of Making Your Own Staples: A Cookbook
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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.

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