Herbs and Spices

Every kitchen should be well stocked with herbs and seasonings. Even a plain pot of water can taste good with the right seasoning added to it. Some of the most ordinary dishes can taste better and be a culinary delicacy, with the right herbs added. Its something that can even be fun to experiment with and customize to your own taste.  Initially it can be expensive to stock up your kitchen with herbs and seasonings. However you only need use small quantities at a time so a jar can go along way. If you keep them in airtight containers they last longer. I tend to buy a different herbs or seasoning each time I go to the store. Spreading the cost out over time.

herb [hɜːb (US) ɜːrb]n

1. (Life Sciences & Allied Applications / Botany) a seed-bearing plant whose aerial parts do not persist above ground at the end of the growing season; herbaceous plant

2. (Life Sciences & Allied Applications / Botany)

a.  any of various usually aromatic plants, such as parsley, rue, and rosemary, that are used in cookery and medicine

b.  (as modifier) a herb garden

seasoning [ˈsiːzənɪŋ]n

1. (Cookery) something that enhances the flavour of food, such as salt or herbs

When experimenting it is best to think of herbs in groups. There is the Sweet group these are seasonings added to things like pies, cookie, pastries, fruits or fruit bread. They include: Cinnamon, Nutmeg, Allspice, Ginger, Chocolate,  Vanilla, and, orange or lemon rind. (Allspice is very rarely used  in anything but is a good spice to use in  variety of foods from squashes to meats. I make a really good Christmas sausage with it).

There is the spicy group primary for Mexican food but anything you might want to spice up. They include: Paparika, Cayenne Pepper, Chili powder, Cilantro and various dried Peppers (make sure you wash your hands afterwards and don't accidentally rub your hair out of your eyes they can really burn).

The Italian group includes: Oregano, Onion Power, Chives, Bay leaf, Basil, and Garlic (really you can use this in almost anything, I do suggest getting cloves and squishing them).

Then there is what I call the General herbs that can be used in everything from eggs to soups. This is what you use when you want that added something special. They are Rosemary, Thyme, Basil, Parsley (this has no flavor its for looks and color),  Celery seed, Sage (this is used on a lot of poultry dishes). There's Dill that is used for fish. Curry powder is used in dishes from India. There are a lot of Asian herbs but I cant pronounce them much less spell them and all of mine have Asian writing on them. I get them at our local Asian market and use them when I'm doing stir fry or sushi or fish. Again trial and error.

There is the Pepper Group these can be used every where and each kind makes the food taste just a little different. I really do suggest getting pepper corns and a grinder or small mortar and pestle. It really does make a difference to have fresh ground. They include: black, white, pink, and green peppers. Each has its own distinct taste or you can used them mixed.

Adding even a little of  spice to a premade sauce or meal can make it taste like it was freshly homemade. When I have forgotten to take something out for dinner can always make pasta and pasta sauce.

Sauté 2 tablespoons of oil or butter or margarine with  a teaspoon Salt, pepper, Onion Power, and Garlic. Add a tablespoon of each Oregano,  Chives, Bay leaf, and basil (it helps  to pull out the flavor of the dried herbs),  simmer on low for five minutes. You can add chopped onions,  mushrooms or even carrots or zucchini depending on your likes. Sauté for another five minuets or until the vegetables are soft.  Add tomatoes sauce and or any form of tomatoes (fresh, whole, diced, paste, etc.) simmer on medium to low heat for as long as you have before you need to serve it. The longer the better it will taste. Serve over any variety of pasta you have on hand top with any kind of cheese you may have on hand sprinkle with parsley.