How To Use Herbs & Spices In Your Cooking…
Quick Guide to Every Herb and Spice in the Cupboard
Ever get coriander confused with cumin? Or wonder just what exactly curry powder is made out of? As much for our benefit as for yours, we’ve put together this quick reference guide to all the most common (and some uncommon) herbs and spices!
For any herb or spice listed below, click on the name to read the full description. We’ll continue adding to this list as we cover more of the seasonings we use in our cooking.
Dried Herbs & Spices
- Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor.
- Achiote Paste and Powder – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales.
- Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
- Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.
- Bay Leaf (also: Indian Bay Leaf) – Adds a woodsy background note to soups and sauces.
- Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.
- Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
- Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
- Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and READ MORE: http://www.thekitchn.com/quick-guide-to-every-herb-and-spice-in-the-cupboard-108770