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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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    Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor

    By Jill Norman

    DK
    Released: May 5th, 2015
    Multicolor Hardcover (336 pages)

    Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor
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    Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor
    • Manufacturer: DK
    • Brand: DK
    • ISBN: 1465435980
    • UPC: 790778035983
    • EAN: 9781465435989
    • PartNumber: illustrations
    Details:
    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 336
    • Author: Jill Norman
    • Publication Date: May 5th, 2015
    • Release Date: May 5th, 2015
    Physical Description:
    • Size: 9.5 Inches by 8.0 Inches by 1.14 Inches
    • Weight: 2.6625 Pounds
    • Color: Multicolor
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    Cooking with Spices and Herbs: 100 Savory Cookbook Recipes Featuring the Best Spices and Herbs from Around the World (Delicious Cookbook Recipes Using the Best Spices and Herbs from Around the World)

    By Susan Hollister

    Independently Published
    Released: November 17th, 2019
    Paperback (135 pages)

    Cooking with Spices and Herbs: 100 Savory Cookbook Recipes Featuring the Best Spices and Herbs from Around the World (Delicious Cookbook Recipes Using the Best Spices and Herbs from Around the World)
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    Cooking with Spices and Herbs: 100 Savory Cookbook Recipes Featuring the Best Spices and Herbs from Around the World (Delicious Cookbook Recipes Using the Best Spices and Herbs from Around the World)
    • Manufacturer: Independently published
    • Brand: Independently Published
    • ISBN: 1709185961
    • EAN: 9781709185960
    Details:
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    • Number of Pages: 135
    • Author: Susan Hollister
    • Publication Date: November 17th, 2019
    • Release Date: November 17th, 2019
    Physical Description:
    • Size: 10.0 Inches by 7.0 Inches by 0.31 Inches
    • Weight: 0.54895103238 Pounds
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    Spice Mix Recipes: Top 50 Most Delicious Dry Spice Mixes [A Seasoning Cookbook]

    By Julie Hatfield

    Createspace Independent Publishing Platform
    Released: January 5th, 2016
    Paperback (68 pages)

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    Spice Mix Recipes: Top 50 Most Delicious Dry Spice Mixes [A Seasoning Cookbook]
    • Manufacturer: CreateSpace Independent Publishing Platform
    • Brand: Createspace Independent Publishing Platform
    • ISBN: 1523252502
    • EAN: 9781523252503
    • PartNumber: black & white illustrations
    Details:
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    • Number of Pages: 68
    • Author: Julie Hatfield
    • Publication Date: January 5th, 2016
    • Release Date: January 5th, 2016
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    • Size: 9.0 Inches by 6.0 Inches by 0.17 Inches
    • Weight: 0.25 Pounds
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    Oh! 1001 Homemade Herb and Spice Recipes: Cook it Yourself with Homemade Herb and Spice Cookbook!

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    Oh! 1001 Homemade Herb and Spice Recipes: Cook it Yourself with Homemade Herb and Spice Cookbook!
    • Manufacturer: Independently published
    • Brand: Independently Published
    • EAN: 9798697645321
    Details:
    • Paperback
    • Number of Pages: 535
    • Author: Julie Hoover
    • Publication Date: October 14th, 2020
    • Release Date: October 14th, 2020
    Physical Description:
    • Size: 11.0 Inches by 8.5 inches by 1.21 inches
    • Weight: 2.71 Pounds
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    The Spice and Herb Bible

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    Released: September 11th, 2014
    Paperback (800 pages)

    The Spice and Herb Bible
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    The Spice and Herb Bible
    • Manufacturer: Robert Rose
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    • ISBN: 0778804933
    • EAN: 9780778804932
    • PartNumber: 15048
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    • Format: Illustrated
    • Edition: Third
    • Number of Pages: 800
    • Authors: Ian Hemphill, Kate Hemphill
    • Publication Date: September 11th, 2014
    • Release Date: September 11th, 2014
    Physical Description:
    • Size: 10.5 Inches by 7.75 Inches by 1.5 Inches
    • Weight: 4.8 Pounds
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    Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)

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    Quickstudy Reference Guides
    Released: November 1st, 2018
    Paperback (6 pages)

    Chef s Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)
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    Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)
    • Manufacturer: QuickStudy Reference Guides
    • Brand: Quickstudy Reference Guides
    • ISBN: 1423239776
    • UPC: 654614039774
    • EANs: 0654614039774, 9781423239772
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    • Edition: Second Edition, New Edition, Updated & Revised
    • Number of Pages: 6
    • Author: Chef Jay Weinstein
    • Publication Date: November 1st, 2018
    • Release Date: November 1st, 2018
    Physical Description:
    • Size: 10.999978 Inches by 8.499983 Inches by 0.05999988 Inches
    • Weight: 0.45 Pounds
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    Spice Mixes: Your Complete Seasoning Cookbook: How to Mix Herbs And Spices For Amazing Seasonings and Rubs

    By Rose Michaels

    CreateSpace Independent Publishing Platform
    Released: May 19th, 2015
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    • Manufacturer: CreateSpace Independent Publishing Platform
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    • ISBN: 1512290718
    • EAN: 9781512290714
    • PartNumber: black & white illustrations
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    • Number of Pages: 114
    • Author: Rose Michaels
    • Publication Date: May 19th, 2015
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    Spices Mixes 101: Seasoning Cookbook: The Ultimate Guide To Mixing Spices & Herbs

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    Createspace Independent Publishing Platform
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    Spices Mixes 101: Seasoning Cookbook: The Ultimate Guide To Mixing Spices & Herbs
    • Manufacturer: CreateSpace Independent Publishing Platform
    • Brand: Createspace Independent Publishing Platform
    • ISBN: 1514117754
    • EAN: 9781514117750
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    • Number of Pages: 42
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    • Publication Date: May 7th, 2015
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    • Size: 11.02 Inches by 8.5 Inches by 0.09 Inches
    • Weight: 0.27 Pounds
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    Herbs & Spices 365: Enjoy 365 Days With Amazing Herbs & Spices Recipes In Your Own Herbs & Spices Cookbook! (Herb Cocktail Book, Spice Blend Cookbook, Spice Rub Recipe, Smoke And Spice) [Book 1]

    By Lily Li

    Lily Li
    Kindle Edition (598 pages)

    Herbs & Spices 365: Enjoy 365 Days With Amazing Herbs & Spices Recipes In Your Own Herbs & Spices Cookbook! (Herb Cocktail Book, Spice Blend Cookbook, Spice Rub Recipe, Smoke And Spice) [Book 1]
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    Herbs & Spices 365: Enjoy 365 Days With Amazing Herbs & Spices Recipes In Your Own Herbs & Spices Cookbook! (Herb Cocktail Book, Spice Blend Cookbook, Spice Rub Recipe, Smoke And Spice) [Book 1]
    • Manufacturer: Lily Li
    Details:
    • Kindle Edition
    • Format: Kindle eBook
    • Edition: 1
    • Number of Pages: 598
    • Author: Lily Li
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    Herbs and Spices: The Top 100 Best Herbs and Spices from Around the World (The Best Spices and Herbs from Around the World That You Can Use with Your Cookbook Cooking Recipes)

    By Susan Hollister

    Independently Published
    Released: November 17th, 2019
    Paperback (186 pages)

    Herbs and Spices: The Top 100 Best Herbs and Spices from Around the World (The Best Spices and Herbs from Around the World That You Can Use with Your Cookbook Cooking Recipes)
    Lowest New Price: $9.99*
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    Herbs and Spices: The Top 100 Best Herbs and Spices from Around the World (The Best Spices and Herbs from Around the World That You Can Use with Your Cookbook Cooking Recipes)
    • Manufacturer: Independently published
    • Brand: Independently Published
    • ISBN: 1709183896
    • EAN: 9781709183898
    Details:
    • Paperback
    • Number of Pages: 186
    • Author: Susan Hollister
    • Publication Date: November 17th, 2019
    • Release Date: November 17th, 2019
    Physical Description:
    • Size: 10.0 Inches by 7.0 Inches by 0.42 Inches
    • Weight: 0.74075320032 Pounds
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