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Herbs and Spices Cookbooks and Recipes
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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By Dr. Stuart Farrimond
DK
Released: November 6th, 2018
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The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking- Manufacturer: DK
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The Herbs and Spices Cookbook: How to Make the Best of Herbs and Spices in Your Cooking- Manufacturer: Penguin Books
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