As you are aware, food always tastes better when properly seasoned. Initially, spices and herbs consisted of flower buds, tree barks, seeds, leaves and many other parts of a plant; however, over the years, the definitions for spices and herbs have changed a bit. In the past, spices have been cataloged as fragrant and aromatic plant products like cinnamon, cloves, ginger and pepper. These spices are found in plants grown in tropical regions of the world; whilst herbs have always been distinguished as the greener, leafy products like mint, rosemary and thyme grew in more temperate areas. Today, spices have become known as ‘any dried plant product used primarily for seasoning purposes’. No matter the definition, these ingredients infuse myriad flavors to your meals and also help your dishes taste better. It is time to impress your friends, family, and co-workers with your gourmet cooking!
Bay Leaf
Flavor: Woodsy and pungent smell.
Uses: Seasoning meat, pickling, sauces, soups, stews, and vegetables.
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long. Bay Leaves are pungent and have a sharp, bitter taste; hence it is best to remove the leaves before consuming a dish that has been cooked. The whole leaves are used to impart flavor only and are bitter and hard to chew.
Cinnamon
Flavour: Spicy taste and sharp flavor.
Uses: Sweets, hot drinks, and vegetable squash.
Cinnamon has a sweet, woody fragrance in both ground and stick forms. It is the dried bark of various laurel trees in the cinnamomun family. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon can be used sparingly in all your recipes for its taste and aroma.
Clove
Flavour: Aromatic, pungent and sweet smelling spice.
Uses: Pickles, sauces and all Indian dishes.
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. They add spice and depth to all your dishes; they have a strong, pungent and sweet smell that adds flavour and aroma to your meals.
Coriander
Flavour: A mixture of lemon, sage and caraway flavours.
Uses: Mexican, Spanish and Indian cuisines.
The term coriander is often used to refer a spice made from the dry fruit of the Coriandrum sativum plant. Coriander is a pleasantly sweet spice with a lemony top note. It can be referred to both as an herb or a spice. They are used in all kinds of cuisines for its wholesome and aromatic flavour.
Cumin
Flavour: A slightly bitter taste infused with a pungent aroma.
Uses: Middle Eastern, Asian and Mediterranean cuisine.
Cumin is a herb that many associates with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking. It has a very distinct taste and flavor – pungent, sharp, and slightly sweet, the greenish-brown powder or seeds of this herb enhance the taste of all your dishes.
Dill Seeds
Flavour: A tangy taste.
Uses: Salads, meats, sauces and vegetables.
Dill seeds, used as a spice, are similar in taste and appearance to caraway seeds. They are light brown in color, oval shape with vertical ridges and flavor that is aromatic, sweet, and citrus, but also slight bitterly. They can be used in sauces, salad dressings, and marinades!
Fennel Seeds
Flavour: Aromatic
Used: Breads, fish, sauces, sausages, soups and Italian recipes.
Fennel is a perennial, pleasant-smelling herb with yellow flowers. It is native to the Mediterranean but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavoured spice.
Ginger
Flavour: A spicy taste with a sweet aroma.
Uses: All cuisines for its distinguished taste.
Ginger is a herb that is used as a spice and also for its therapeutic qualities. The underground stem (rhizome) can be used fresh, powdered, dried, or as an oil or juice. Ginger is from a tuberous root of Zingiber officinale. It has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody.
Mint
Flavour: Strong, sweet and cool.
Used: Beverages, desserts, soups and sauces.
Mint is one of the oldest and most popular herbs that are grown around the world. There are many different varieties of mint, each having its own subtle flavour and aroma. It is a herb whose leaves have a strong, fresh smell and taste and are used for giving flavour to food.
Mustard
Flavour: A subtle flavour infused with spicy aroma.
Uses: Curries, meat dishes, pickling and relishes.
Mustard is one of the oldest cultivated crops – both seeds and leaves are edible. The proverbially small seeds have a strong pungent flavour and are used in many marinades and pickling recipes as well as condiments.
Nutmeg
Flavour: Nutty, warm and spicy.
Uses: Beverages, cakes, cookies and sauces.
Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. It has a pungent smell and a spicy bitter taste that adds not only flavour but also a character to your dishes. It is used in all kinds of cuisines and desserts.
Sesame Seed
Flavour: Nutty and slightly sweet.
Uses: All kinds of cuisines for its nutty flavouring.
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. They have a nut-like and mild flavour that can be used to enhance the taste of your dishes. Add toasted or powdered seeds to cookie dough, pie pastry, and yeast breads. Sprinkle over creamed spinach, buttered noodles, eggplant dishes, and mixed vegetable stir-fries. Blend with butter or mayonnaise to make a nutty spread for chicken, turkey, or tuna sandwiches.
Saffron
Flavour: Aromatic.
Uses: All cuisines for flavour and colouring.
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. It is the world’s most expensive spice because more than 75,000 flowers are handpicked to produce half a kilogram. Saffron has a mildly spicy and bitter flavour with a sharp and penetrating odour. It is used in all cuisines for its distinctive flavour and colour enriching properties.
Turmeric
Flavour: Strong flavour and aroma.
Uses: All cuisines for its flavour and colouring properties.
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in South-East Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide colour and flavour.